T​he Health Benefits of Real Butter Over Margarine or Spreads: Why Butter is Back in the Kitchen

In recent years, the debate over butter vs margarine or "healthy spreads" has resurfaced, and many are rediscovering the benefits of real, grass-fed butter. With numerous spreads available on the market, it's easy to be confused about what’s truly best for your health. However, if you look closer, you'll find that real butter - especially from grass-fed cows - outshines margarine and other processed spreads in several important ways. I've been researching this topic for years now and a great deal of easy to understand, and science backed information can be gained from the Weston A. Price Foundation.

Why Real Butter?
The Weston A. Price Foundation, a well-respected organization dedicated to traditional nutrition, emphasizes the importance of nutrient-dense, whole foods. One of the foundation’s most significant recommendations is the consumption of real butter, particularly from cows raised on grass. Here's why:

1. Rich in Nutrients
Butter from grass-fed cows is packed with vitamins and minerals that are essential for overall health. Real butter contains:

Vitamin A: This fat-soluble vitamin is crucial for vision, immune function, and skin health.
Vitamin D: Important for bone health and immune support.
Vitamin K2: Found in grass-fed butter, this nutrient supports heart health and bone density.
Butyrate: A short-chain fatty acid that helps nourish the gut, reduce inflammation, and support brain health.
Margarine, on the other hand, is typically made from processed vegetable oils, which are refined, bleached, and deodorized—stripping away any beneficial nutrients. It’s often loaded with trans fats, which have been linked to heart disease, diabetes, and other health issues.

2. A Healthy Fat
Butter contains saturated fat, a nutrient that has been unfairly demonized in the past. Contrary to what many have been told, saturated fats are not inherently bad for health. In fact, the Weston A. Price Foundation encourages their consumption, particularly in the form of grass-fed butter, as they play a critical role in cell structure, energy production, and hormone regulation.

Margarine and spreads, on the other hand, are often made with trans fats (especially if they are partially hydrogenated), which have been proven to increase bad cholesterol levels and promote heart disease.

3. Supports Brain Function
Butter is a rich source of cholesterol, which is vital for brain health. Cholesterol is a building block of the brain, helping to form the cell membranes and supporting cognitive functions. Consuming real butter can help maintain mental clarity and memory, particularly in older adults. On the contrary, margarine's unhealthy fats can contribute to cognitive decline over time.

Real Butter vs. Margarine:

According to the Weston A. Price Foundation, margarine is a processed, synthetic fat that has been linked to various chronic diseases. They warn against substituting butter with margarine or spreads, as these products are chemically altered, often leading to the formation of trans fats, which increase inflammation in the body and damage cells.

The Foundation promotes the idea that traditional fats—like butter, lard, and tallow—are far superior to processed oils and margarine. These natural fats provide essential fatty acids, vitamins, and nutrients that are often absent in processed alternatives. By choosing grass-fed butter, you are not only opting for a natural fat but also supporting local, sustainable agriculture practices.

How to Make Your Own Butter from Raw Milk

One of the best ways to ensure you're consuming the healthiest butter possible is by making it yourself from raw milk. While it might seem intimidating, making your own butter is surprisingly easy and rewarding. Here's how:

What You’ll Need:
- Raw milk: The fresher, the better! You’ll need whole raw milk or cream. Raw milk, when sourced from a local farm with healthy cows, contains higher levels of beneficial nutrients like omega-3 fatty acids and vitamin K2.
- A jar or mixer: You can use a stand mixer, hand mixer, or even a mason jar for the traditional "shake method."
- Salt (optional): If you want salted butter, a small amount of sea salt will do.

Step-by-Step Process:

Separate the Cream (if using raw milk):
Let the raw milk sit for 12–24 hours in the refrigerator so the cream rises to the top. Skim off the cream with a spoon or ladle, and place it in a bowl or jar.

Whip the Cream:
Use a stand mixer or hand mixer on medium speed to whip the cream. You'll notice it will first become whipped cream. Keep mixing, and eventually, the whipped cream will begin to separate into butter and buttermilk. This process typically takes 10-15 minutes.

Drain the Buttermilk:
Once the butter has separated, pour off the buttermilk. Save this for baking or making pancakes—it’s a great ingredient for recipes.

Wash the Butter:
Rinse the butter under cold water to remove any leftover buttermilk. Gently press the butter with a spatula to help it release the water.

Add Salt (Optional):
If you like salted butter, now is the time to add a pinch of sea salt and mix it in thoroughly.

Store Your Butter:
Transfer your fresh butter into an airtight container. Keep it refrigerated for several weeks, or freeze some for later use.

Making butter at home from raw milk is not only cost-effective but allows you to have full control over the quality and purity of the butter you consume. Plus, homemade butter is often richer in flavor and texture than store-bought varieties.

In Conclusion, when it comes to choosing a healthy fat, real butter from grass-fed cows is an excellent choice over margarine and spreads. The Weston A. Price Foundation highlights the numerous health benefits of butter, from its nutrient density to its role in supporting brain and heart health. By making your own butter from raw milk, you can ensure you're consuming the purest, most nutrient-dense option available, free from the additives and unhealthy fats found in processed margarine.

So, next time you're in the kitchen, consider swapping your margarine for real butter. It’s not just delicious—it’s also good for you!

xoxo,
​Melissa