The Case for Raw Butter: A Nutrient-Dense Traditional Food Raw butter, produced from unpasteurized cream, is experiencing a resurgence among those seeking nutrient-dense, traditional foods. Unlike conventional pasteurized butter, raw butter is never heated, preserving vital enzymes, vitamins, and beneficial bacteria, making it a superior choice for health-conscious consumers. Often sourced from 100% grass-fed A2/A2 cows, this golden-hued fat is celebrated for its purity, rich taste, and potential digestive benefits. Nutritional and Health Benefits
True raw butter is typically produced using old-fashioned methods. Key characteristics include: buy raw butter
It contains only cream and sometimes salt, avoiding the industrial additives found in many spreads. The Case for Raw Butter: A Nutrient-Dense Traditional