Despite being banned by most people and faulty science, real grass-fed butter is one of the healthiest fats you can eat,

Should You Be Adding Butter To Your Morning Coffee?

Grass fed is loaded with beta-carotene, Vitamins C and E and has 5 times the amount of CLS (conjugated linoleic acid)  as grain-fed animals and has the perfect balance of polyunsaturated fats.

Beta-carotene: A powerful antioxidant that also limits damage to the cell membrane, DNA and our bodies tissue protein structure. Enzymes in our intestinal wall convert beta-carotene to Vitamin A which promotes a healthy visual cycle, reproductive production and maintains epithelial functions, growth and production.

Vitamin C: An antioxidant that also lowers blood pressure and lowers blood lead levels, promotes healthy eye function, boost our immune system and acts as a natural antihistamine.

Vitamin E: Also an antioxidant that protects cell damage and is key for healthy skin, eyes and a strong immune system.

CLA: (conjugated linoleic acid) may be the strongest cancer fighting fat we have in our diet. In lab animals, even the small amount of 5% of CLA in their diet has reduced tumors by 50%. It also reduces the risk of diabetes, obesity and many immune diseases.

Our bodies need polyunsaturated (“good”) fat such as omega 6 and omega 3.

Omega 6: Regulates blood pressure, blood clotting, inflammation, immunity and brain function.

Omega 3: Reduces the risk of heart disease, high blood pressure, cancer, arthritis, autoimmune and inflammatory disorders.

These fats make up our cell membrane walls. When humans have too much though, they tend to have more health problems. Scientist have found a ratio exceeding 4:1 (omega 6 : omega 3) to be too much for our bodies to function properly.


Our bodies are more insulin resistant in the morning, partly due to a rise in cortisol upon waking. That means our bodies can’t efficiently metabolize carbs in the morning and that our bodies prefer fat for fuel in the morning as good quality fat does not raise our blood sugar.



  • 2 cups organic heavy cream
  • sea salt, to taste


  • Pour cream into food processor and mix for 10 minutes.  You will see a thick whipped cream first.

Continue processing until it separates into butter and butter milk.  Drain buttermilk from butter.

  • Scrape butter from the sides and put it into a bowl.  Transfer your butter into a colander and strain off the buttermilk.
  • Then rinse of the butter with cold water until the water runs clear.
  • Squeeze more liquid from butter.
  • Store it in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *