Value of pasteurized grass-fed butter

[Guest guest]

If I am not mistaken, various factors (X, etc.) mentioned by WAPF are

destroyed by during pasteurization. If so, is pasteurized grass-fed

butter any better than non-grass-fed one?

Roman

[Guest guest]

From what I've read, the X factor is not destroyed by pasteurization.

There is still X factor in pasteurized milk. I think I remember

reading that although vitamins A & D are not totally destroyed in

pasteurization, the amounts of each are compromised. I'd bet a lot

CLA is still in pasteurized milk. There's some other factor, maybe

it's the Wulzen, I'm not sure, that is destroyed completely in

pasteurization. It's also called the Anti-stiffness factor I think,

and it keeps you from getting stiff (calcified) joints. Compare to

grain fed milk which (from what I've read) has no X factor, very low

amounts of vitamin A & D, and very little CLA.

> If I am not mistaken, various factors (X, etc.) mentioned by WAPF

are

> destroyed by during pasteurization. If so, is pasteurized grass-fed

> butter any better than non-grass-fed one?

>

> Roman