Butter

The Queen of Fats

Butter, like coconut oil, contains medium-chain triglycerides, which help to fight infection and boost metabolism.

Butter contains a high concentration of bioavailable iodine. In mountainous areas where the seafood is scarce, butter consumption has been shown to prevent goiter. Butter is also high in vitamin A, which is required for the thyroid gland to function properly.

Butyrate, which is found in butter, provides energy to colonocytes, which are the cells that line your gut. Butyrate is an effective treatment for gut inflammation and the prevention of colorectal cancer. Butyrate also stimulates the release of gut hormones, which aid in insulin sensitivity and blood sugar balance.

Dr. Weston Price refers to vitamin K2 as "Activator X," and butter is one of the best food sources of it. Vitamin K2 is a fat-soluble vitamin that is essential for good oral, bone, heart, nerve, and brain health. Vitamin K2 aids in ATP production and mitochondrial function. It is also required for calcium regulation by transporting calcium out of calcified tissues and arteries and into bones and teeth. The K2 content is most likely responsible for butter's anti-stiffness or factor. Rosalind Wulzen, a Dutch researcher, discovered that butter protects against calcification of the joints (degenerative arthritis), as well as artery hardening, cataracts, and pineal gland calcification.

If you're concerned about the cholesterol in butter, keep in mind that cholesterol is a powerful antioxidant and the precursor to all of your sex hormones, including progesterone, estrogen, testosterone, cortisol, and aldosterone. Cholesterol is required for cell membrane construction and maintenance, intracellular transport, the production of bile salts, and the conversion of sunlight into vitamin D.

Raw butter is the best option for all of the benefits listed above, but grass-fed pasteurized butter, such as Kerrygold, has many of the same advantages.