Butter is better
In the name of using real foods (definitely a theme for me these days), I recently tried a new product from farmer-owned Organic Valley: Pasture Butter. This is the real deal, all right: churned from milk produced by cows grazing on nutrient-rich pasture from May to Sept. So it’s high in butterfat (84 percent!), but they say it’s also got more omega-3s than your typical butter. But let’s face it, I don’t eat butter for the omegas; I eat it, in small amounts, because it’s so delicious. I used Pasture Butter to make a batch of dark-chocolate-chip cookies the other day, using Ghirardelli’s 60 percent cocoa chips and King Arthur’s organic white whole-wheat flour; they were awesome. Most got sent off to a college-age friend so as to avoid eating the whole batch myself!
Related Topics: Food, Organics, Nutrition, From the Editors
February 25th, 2008 at 3:31 pm
Wow, this is great news. From what I’ve learned, the butter from cows eating during “peak” pasture time (greenest grasses) is nutritionally superior because it contains a very beneficial “activator substance” what has now been identified as Vitamin K2…More info is available from The Weston Price Foundation (Wise Traditions in Food, Farming, and the Healing Arts). I found the following page particularly helpful:
http://www.westonaprice.org/basicnutrition/vitamin-k2.html