What is Organic? Part C

“Organic” refers to the way agricultural products are grown and processed. Specific requirements must be met and maintained in order for products to be labeled as “organic”.

Organic foods provide a variety of benefits. Some studies show that organic foods have more beneficial nutrients, such as antioxidants, According to most health experts, consuming fruits and vegetables with a small amount of pesticides poses a very small health risk. Also, large-scale studies suggest the residues are not likely to be an important risk factor for cancer, especially because of the known health benefits of consuming fruits and vegetables, regardless of how they are grown.
Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.

Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher when eaten because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
Organic farming is better for the environment. Organic farming practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. In addition, organic farming is better for birds and small animals as chemical pesticides can make it harder for creatures to reproduce and can even kill them. Farming without pesticides is also better for the people who harvest our food.

what do the labels mean?

-100% Organic means all ingredients (except water and salt) and foods are completely organic and GMO-free.

-Certified Organic or USDA Certified Organic means 95% of the ingredients are organic and usually GMO-free.

-Made with Organic means up to (did you catch that? “up to”) 70% of the ingredients are organic and not usually GMO-free.



Author: Kira 

Top 5 Reasons to Avoid Conventionally Grown Meat

Meat, the highest source of protein that the average person receives, is perhaps the top food group that is overlooked when a person decides to start eating more organic and naturally. Some people think they have to write off meat entirely to eat organic and healthy, while others see no difference between a normal grocery store chicken breast and an organic one, because it isn’t as visually apparent as most other organic foods.


But, the truth is there are several reasons that you should start avoiding conventionally grown meat.


  1. Living Conditions.


While meat animals are generally treated better than animals that produce animal by-products, like dairy cows and egg-laying hens, meat animals are still fed less-healthy food and live in much poorer conditions than those raised under the National Organic Program standards. Conventional meat cattle and birds are kept in small cramped quarters, called “feed lots,” usually severely crowded by others of their kind.  Feedlot chickens are often even raised in these cramped quarters without light. NOP animals are allowed to roam and graze and live their life in more natural conditions. Because it is required by NOP that the animals are left to graze most of their lives, the pastures are open, spacious areas in order to provide enough food for the animals. Organic standards forbid feed lots for both cattle and poultry.


  1. What They Eat, You Eat.


Now, you might not be bothered by the conditions that the animals are raised in. Some people just choose not to think about it.  However, as we just mentioned, cattle raised under the organic standards are allowed to graze, which means their diet consists largely of grass, rather than grain and by-products like soy bean casings. Therefore, NOP meat actually contains less omega-6 than beef that has been fed with high levels of grain. High levels of omega-6 are known to promote breast cancer and prostate cancer, as well as other health conditions.


To see the full picture, it’s important to note that some omega-6 is part of a normal diet, but high levels are not, the same as it is with many other food properties. The important thing to know is that the level in commercial beef is higher than it should be for a healthy diet, especially when dealing with a staple food.


Grass fed beef also tends to be leaner and therefore easier on your cholesterol. According to a clinical study by two doctors,  Hunninghake and Davison, who ran a long term study on grass fed versus grain fed beef, grass fed beef has a very similar level of fat to skinless chicken breast.


Grass fed animals also have a higher content of vitamin E.


  1. Lower Fat and Additives – Lower Calories


The fact that grass fed beef is leaner also means it’s lower in calories. When comparing two 6 ounce sirloin steaks, a grain fed steak contains approximately 100 more calories than a grass fed steak.


While we’re on this subject, even though chicken isn’t affected by the fat problem, they are affected by the solute problem, which also can cause issues in your weight and health. Have you ever noticed the difference in texture between organic poultry and commercial poultry? That’s because commercial poultry is injected with solutions (usually salt based) to make it look plumper and add weight. That extra isn’t good for your health.


Do you avoid red dye when you buy foods? Ever thought about why that meat at some major chains looks REALLY red? Both commercial chicken and beef (mostly beef) can have added dyes to make them more visually appealing to consumers and to make the meat look fresher.


  1. Who Needs More Hormones and Antibiotics?


While you may be on hormone therapy from your doctor, you certainly don’t need the hormones fed to cattle. Part of most commercial beef programs involve the use of several types of hormones to cause the cattle to gain girth and grow faster. These include hormones that are rarely given to humans in large doses, such as testosterone,  estradiol, progesterone, zeranol, and trenbolone, and melengesterol acetate. These hormones, of course, can continue to stay present in the meat. High levels of artificially introduced hormones of these types have been known to cause several types of cancers,  effect sperm counts, growth rate issues in children, early puberty,  and other reproductive problems. While the USDA maintains that the hormones are kept at safe levels, many don’t feel that it is worth the risk of artificially introducing added hormones to their bodies. Some European countries have even banned the importation of U.S. grown beef because of it. A study at Montana State University found that commercially grown beef contain 47% more hormones than GOP beef.


Growth hormones cannot be used in the growth of chickens, per USDA standards, but this doesn’t make commercial chicken safe. Living in cramped quarters creates an environment where illnesses and germs and bacteria are rampant. Many types of infections or disease would wipe out the whole feed lot. As a result, both beef and chicken are routinely given antibiotics to keep down the spread of these infections and diseases. These can stay in the body for weeks, depending on type and amount given. When you consider that chickens grow to maturity between 8-16 weeks, depending on breed, that doesn’t leave much time for the antibiotic to be out of the system and still allow the poultry to be protected from the conditions in the feed lot. Grazed and free ranged animals do not require the intensive treatments, because they are not in the same risky environment. While the USDA does require a waiting period after the antibiotics are administered, traces may still be present and they were still put into the animal’s system and therefore the meat.


  1. Longer Shelf Life via Additives and Radiation:


Irradiated meat is treated by either electricity or a machine that exposes the meat to cobalt 60, which is a radioactive material that must be manufactured in a nuclear reactor. The process is done in order to destroy the bacteria present in food, which can often be the result of the poor living conditions in the feed lots. Irradiated foods look no different than non-irradiated foods.  This may sound like a very swaying argument, because no one wants bacteria from a feed lot in their food. However, there is more to the story.


We know that radiation can destroy good cells as well as bad ones. Along with bacteria, irradiation destroys enzymes in the food that help you to digest it. It also decreases vitamins and a variety of other enzymes. In short, the nutritional value of the food is compromised.


Even worse, depending on the type of radiation used, the food can retain trace amounts of radioactivity. There is no long term study in humans regarding the safety of irradiated food, and no studies at all on the effect of irradiated food in children. However animal studies showed increased incidents of kidney failure, tumors, and reproductive issues.


There are other, bigger issues involving irradiated foods, including the transport of the irradiation machines and the handling of materials, labelling issues, and many other concerns. Irradiation also produces free radicals during the irradiation process.  All of this is avoided with organically produced food, which by GOP requirements is free of radiation.


As we mentioned earlier, there are additives to commercial meats that are designed to improve their appearance and add weight, but those aren’t the only chemicals found in commercial meats. There are also additives that preserve the meat to extend its shelf life. It’s common to find potassium lactate and sodium lactate on poultry. If you’ve gone Thanksgiving shopping recently, you may have discovered that a turkey that has not been injected is a rare find.

In addition to preservatives, there are flavor and texture enhancers, such as Bromelain and ficin, hydrolyzed protein, monosodium glutamate and papain. Beef often contains phosphates and propyl gallate, butylated hydroxytoluene, and various water solutions. These and other meats can contain nitrites and nitrates.


Preservatives have serious side effects. They can cause stomach issues, allergic reactions, and different types of cancer.  Yes, preservatives and radiation do extend the life of meat and protect from various airborne bacteria, but the consequences and risks of eating these treated foods are something to also be considered.


Only you can decide what to put in your body, but we hope to help you make an educated choice. Many of these processes do cut the cost of the product. However, we believe that the long term health benefits are worth spending the extra money or the effort that goes in to catching a sale.

Author: Julia

Healthy Subscription Box!



The BerryCart Box

BerryCart is a new monthly subscription box that will allow people to try 9-10 organic, non-GMO, and all-around healthy products.  Enjoy new snacks and exclusive cash-back rebates to use in your app!

Sneak Peak: In the April box, we currently have 9 products, 5 are full-sized.  Here is the breakdown:

–        8 Non-GMO

–        5 Organic

–        6 gluten-free

–        4 Vegan

–        3 Kosher

–        4 Soy Free

–        5 Dairy-Free


Enjoy a $5 cash back rebate with our new BerryCart Box too, good for either 1 month or 3 month plan!



Did you know that if you refer a BerryCart Box to a new subscriber that orders, that $5 is applied to your account?

Happy BerryCart’in!


Author: Christine

Which Oils Are Good For You?

As we all know, not all fats are created equal. Back in the day, you might remember your grandmother saving bacon drippings to cook with, or at least you heard about it. We’ve learned a lot since then, so let’s take a look at some modern findings:


Olive oil

Olive oil is not only flavorful, but good for you. This oil is rich in monounsaturated fats, which are known to reduce bad cholesterol (LDL) and increase the healthy kind of cholesterol (HDL). To increase this benefit, high-polyphenol virgin olive oil has been found to have an even greater benefit than regular olive oil.


Hemp Oil

Hemp oil contains all of the essential amino acids and essential fatty acids that a human body needs.  It has a 3:1 ratio of omega-6 to omeg-3, a balance shown to be ideal for the cardiovascular system. It also contains fatty acids that are known to be crucial for brain and optical health. In fact, pregnant women are encouraged to include hemp oil in their diets to aid in the development of their growing infant. Hemp oil is also good for mood regulation and immune system health, as well as intestinal health.

Topically, hemp oil is easily absorbed into the skin and excellent for moisturizing  poor skin conditions or as a base for healing blends, treating psoriasis, eczema, itchiness, and irritated skin.


Avocado Oil

This tasty oil is especially rich in alpha-carotene, beta-carotene and lutein absorption. It is found to lower cholesterol, and to be good for your kidneys by improving kidney function through the way the way kidneys respond to hormones.

Avocado oil also has anti-inflammatory properties and can help stimulate cartilage growth and repair. One study also noted that it helped ease the symptoms of knee and hip arthritis as well as helped prevent periodontal disease

When blended with Vitamin B12, it has also been found to be an excellent topical treatment for psoriasis.


Apricot Oil

Apricot oil has a sweet, nutty aroma. As a food, it is high in oleic acid and linoleic acid. It is often used in recipes interchangeably with almond oil.

However, apricot oil is primarily a topical. It is commonly used in cosmetics, creams, soaps, lotions, and others. It is also frequently used in massage, as it is easily absorbed into the skin and does not leave a greasy residue. It is also one of the gentlest topical oils, which makes it suitable for use in children, elderly patients, and those with sensitive skin.

Topically, it can be administered to:

–           reduce stress

–          ease pain

–          treat inflammation

–          leave an overall sense of well-being

–          as an emollient and antioxidant

–          an antiseptic and antibacterial that can be used in open wounds and cuts

–           believed to be anti-aging

–           As a topical hair treatment and can nourish weak, brittle, and damaged hair.


Coconut Oil

The benefits of coconut oil include helping the body to fight off disease and increase proper thyroid function. A study in 2009 found that women who consumed coconut oil saw a reduction in abdominal fat, due to the type of medium chain triglycerides that it contains. Coconut oil is also rich in antioxidants.


Black Cumin Oil

Black Cumin Oil is considered to be an ancient healer and appears in ancient Chinese, Greek, and Egyptian medicine. Black cumin seed extract is believed to fight cancer and help increase the body’s production of bone marrow by 250%, increases immune cells, and natural interferons. Black cumin oil contains over 100 chemical compounds, vitamins, and nutrients and is used to treat a wide range of ailments including:

–          cancer

–          allergies

–          tuberculosis

–          multiple sclerosis

–          asthma

–          liver problems

–          sluggish metabolism

–          lethargy

–          fever

–          lowers blood sugar level

–          Inhibits tumor growth by 50%


As a final note, research has also discovered that the commercial processing of homogenizing, which began as a way of lengthening the shelf life of the product, actually changed the properties of oil into saturated fats during the process. As 7-time Nobel Prize nominee Dr. Johana Budwig put it, this removes many of the healthful benefits of the oil and makes it behave more like “tar” in the body. Cold pressing is the most widely available positive processing that is accepted as a good way of preserving  an oil’s natural properties. Always look for oils that are non-homogenized.

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Author: KIra

Top 5 Superfoods

What exactly is a “superfood”? A superfood is simply a superior food, one that has especially high benefits when eaten, particularly in comparison with others of its kind.


So what superfoods should you be eating? Lucky for us, many of these foods are easy to find!


Chia Seeds

Chia Seeds are considered to be a treasure for health. Chia seeds are very rich in Omega-3 fatty acids and can be stored for long periods without deteriorating because they don’t need to be ground to release their health benefits. They are rich in vitamins A, B, E, and D and are an excellent source of protein. They are also vitamin rich and carry zinc, thiamine, silicon, sodium, niacin, iron, calcium, phosphorous, and magnesium and are a great source of fiber. The seeds have 6 times the calcium found in milk, 6 times the protein found in kidney beans, and 3 times the iron found in spinach.
Add to your diet by:

–          Health snacks and chips

–          Sprinkle into a smoothie

–          Add to baked goods as an egg substitute or grind a few pinches into your flour.

–          Sprinkle into yogurt



Kale is a strain of wild cabbage and is one of the most powerful green leafy vegetables that you can eat. Kale contains all 9 of the essential amino acids that are needed to form protein in the body and has a 3 to 1 carbohydrate to protein ratio. This is very welcome news to vegetarians! Kale is considered easy to digest and is very low in calories and has a higher rate of omega 3 than omega 6 fatty acids, an unusual occurrence in nature. Kale is rich in vitamins A and C, as well as calcium, manganese, copper, and potassium.

Add to your diet by:

–          Kale flakes

–          Health snacks and chips

–          Mixed in stir fry

–          Added to salad



Walnuts contain the most antioxidants of any type of nut, which helps to stave off premature aging, cancer, and heart disease. They are also the richest nuts in omega-3 fatty acids, and are a great substitute if you don’t like to eat fish. Walnuts contain manganese, and vitamins E, C, B, and A.

Add to your diet by:

–          Sprinkling onto salad

–          Stirring into yogurt

–          Add to baked goods

–          A yummy snack!



Easy to find and a delight to go gather for yourself! Blackberries top the chart due to beating the competition by having an overall nutritional levels that beats out other fruits. They have the highest vitamin K of all berries and are very high in antioxidants. Blackberries have a high omega-3 count and are high in fiber. They are rich in potassium, and vitamins A, B, C, and E. Blackberries are rumored to have qualities that help with coordination, balance, and cognitive function, due to polyphenols. Blackberries also have properties that can help aid in digestion.

Add to your diet by:

-A handful for a snack.

–  Juiced

– Added to baked goods

– As a preserve

– Sprinkled onto yogurt or salad.


Coconut Oil

Coconut oil is touted to be useful for almost anything. It has immune boosting properties, controls blood sugar levels, boosts energy, and is rumored to help lower the instance of abdominal fat. Coconut oil is rich in antioxidants that help prevent illness, viruses, and bacteria. It can also boost thyroid function and blood sugar control. Coconut oil is loaded with healthy types of saturated fats (medium chain triglycerides) that raise good cholesterol and change bad cholesterol to a benign subtype. Because of the medium chain fatty acids, the body processes coconut oil differently than other fats and oils. They go straight to the liver, where they are used for energy or turned into ketone bodies, which are known to improve the condition of brain disorders. Coconut oil also reduces triglycerides and improves blood coagulation.

Add to your diet by:

–          Baked goods

–          Cooking as you would with vegetable oil

–          In dressings



One final thing that is important to remember when choosing superfoods is that your end goal might vary what is best for you as an individual. For example, foods that are the richest in nutrition might also be higher in calories than alternatives, so it is important that you understand your health goals when making a dietary plan for yourself. Our list is one that reflects overall well-being and health. Happy eating!

Author: Kira

Pea Protein, the New Vegan Meat Substitute

Meat substitutes are nothing new in the world of vegan and healthy eating. There are many options to explore for the health conscious gourmet palette, but one of the newest alternatives on the scene, pea protein, is getting a lot of attention. Why is pea protein such a rising star? For several reasons!


The first is that meat alternatives made with pea protein can be made with a different texture that solves the age-old dilemma of meat substitutes –  it doesn’t feel like mush or rubbery. Instead, it has the texture that most people miss when they switch from animal products.


Secondly, you might be shocked to find out that pea protein actually is more useable to your body than meat protein! Let’s take a look at a breakdown of useable protein by type:

Pea protein 85%-90%

Whey 81% – 90%

Meat 20%

Soy 61%


Pea protein is comparable to whey, with soy at a mediocre second. However, unlike the other two, pea protein is very easy on your body to digest and allergies to it are rare. While some people are skeptical about eating pea protein for the first time due the fact that peas are a legume, you can rest assured that pea protein is not known to cause flatulence due to the way it is processed.


Veggie meats made with pea protein are also lower in calories than animal-based alternatives by at least 14% to 35%! In addition, pea protein is very, very low in fat and that makes it a perfect substitution for those who are dieting.


Pea protein is rich in essential amino acids, something that is ideal for people who are active in sports. It has Lysine and Glutamine, which help to maintain nitrogen levels during a workout. It also contains Arginine, which is great for heart health and is a muscle metabolism stimulant, and also Leucine, Isoleucine, and Valine, which help maintain muscle tissue.



Another health benefit of this animal alternative is that it is free of GMOs, Antibiotics, and no growth hormones that are the hallmark of conventionally grown meat. Plus, you can sleep soundly knowing that the little plants that went into your food were kept in a happy, healthy, environment, where they naturally grew big and strong. This is not true of the conventionally grown meat, which is grown in extremely poor, cramped, and unhealthy conditions. Plus, conventional meat farms produce mass quantities of waste material that can be difficult to dispose of.


You might be wondering where pea protein comes from and you’ll be relieved to find out that it is not something that is formed in a lab. Have you ever had homemade pea soup from scratch? The dried peas that were used in that soup are powdered to become the exact same base that is used for pea protein to make the meat substitute.


If you are quite sold yet, meats made with pea protein have a longer natural shelf life and it’s faster to prepare than conventional meat. This makes it much easier for you to finish those quick dinners on busy days!


It’s 100% vegan, 100% natural, and much better for your body, with an authentic texture and a taste that blends naturally into your recipes.

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Beyond Meat Beef
Beyond Meat Chicken

Author: Kira

What are Free-Radicals?

Before we can stop and discuss the topic of antioxidants, we should first discuss why we need antioxidants. The answer is that every single individual body can attract free-radicals and they are not what you want to attract!

Let’s start with the basics. No one likes the idea of aging or feeling unwell, but free radicals can be the culprit that causes both of these conditions by how they work.


Free radicals cause oxidation and interact chemically with other cells that cause breakdown, damage, or alteration of the cell material, which is one of the causes of the signs of aging and even illness. They particularly like the cells of organic material, including our bodies, and exist to attach themselves to this type of material. To make it sound a little less scientific, think of how a sliced apple shrivels and turns brown. This is an example of free radicals in action, working on the cells of the apple.



Free radicals are dangerous molecules that can accumulate in your body and cause serious health problems… like cancer.


Free radical is the name given to chemicals within the body that contain an unpaired electron. Free radicals are the product of normal chemical reactions during respiration and exercise, and have important functions in the immune system. However, their unpaired electron causes them to be highly reactive, a property which enables them to damage cells and DNA (and tends to give them a bad reputation). The body also uses antioxidants, compounds that make sure there aren’t too many free radicals in the body at once. The balance of free radicals and antioxidants is an important behind-the-scenes health defense mechanism.


Author: Guest Blogger


Kale and Chia and Black Beans oh MY: Three Great Foods to Add to Your Diet this Week

You probably already know that Black Beans are good for you. Aside from being one of the healthiest foods for your colon and digestive tract, black beans are a great way to fulfill the weekly dietary recommendation of 3 cups of legumes per week.  But did you know that black beans are also great for blood sugar regulation due to its natural ability to curtail simple sugar extremes during digestion? They also contain 8 different flavonoids that have antioxidant potential and are high in phtyochemicals. In layman’s terms, they are a big help in the prevention of cancer.


But guess what – black beans aren’t just good for YOU, they are good for the soil too!  Beans are one of the only cultivated plants that enrich, rather than deplete, the soil they are grown in.


Chia is actually nothing new, even though it’s new to a lot of Americans. It was a highly prized plant to the Mayans. In fact, chia is the Mayan word for strength. Modern science is proving that the Mayans knew what they were talking about.

Chia seeds contain massive amounts of nutrients on very little calories. In fact, the nutrient to calorie ratio is one of the best known to food.  Two Tablespoons of chia seed contains 11 grams of fiber and 4 grams of protein. They are also very high in magnesium, manganese, phosphorous, and calcium and contain a significant amount of Vitamins B1, B3, and B12, Zinc, and Potassium.


If that isn’t enough for you, chia seeds are rich in antioxidants. Foods rich in antioxidants are necessary for helping your body prevent infectious and debilitating diseases. They are also high in omega-3 fatty acids and have been known to reduce dangerous health markers in diabetics.


Chia is also classed as a “whole grain” and is naturally gluten free. As a bonus perk, they are also usually grown organically and GMO-free and are easy to incorporate into your diet. Most nutritionists consider chia to be a “superfood” with no question.


Kale was at one time relegated to the unfair position of “food dressing,” where it’s lovely leaves were simply there to make other foods look prettier. However, those days are long gone.


Kale has special cholesterol lowering benefits and is excellent for aiding in digestive tract issues. It contains properties that allow bile acids to be excreted more efficiently. The plant is now well-known for helping assist in body detoxification, as well. Kale has been specifically linked to the prevention of at least five different types of cancer – bladder, breast, prostate, ovary, and colon – and new findings are coming in regularly.


Science has also found at least 45 different identifiable flavonoids in kale that combine both antioxidant and anti-inflammatory properties.

If you aren’t sold on kale yet, 1 cup of kale has only 36 calories, but packs a huge vitamin punch. Its loaded with vitamins A,  K, and C, and also contains significant amounts of calcium, fiber, iron, B6, copper, manganese, and vitamin E.


So as you can see, we aren’t kidding! These are three great foods that you should start adding to your diet this week! Your body will thank you.

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Author: Guest Blogger

What is Quercetin and should I take it?

You’ve probably heard the term “antioxidants” numerous times since they’re found in many of the foods you eat—and even in red wine! However‚ did you ever think about what they actually are? An antioxidant is a substance that has the potential to protect your cells against damage from harmful atoms called free radicals. Free radicals are caused by unavoidable exposure to environmental stressors like radiation or smoke. Free radicals are also produced when your body breaks down certain foods. There may be a connection between free-radical damage and health problems. If you aren’t consuming an adequate amount of antioxidants in your diet‚ you may be missing out on their benefits.


There are plenty of brands offering a combination of Quercetin &Bromelain, which could be one solution to a diet low in antioxidants.  Its ingredients support the digestive process‚ while working to decrease your body’s response to allergens. Look for the following ingredients for maximum benefits or try to eat from the source as much as possible. (Remember, non-GMO and Organic!)

-Quercetin‚ which is an antioxidant that promotes digestive health and positively affects immune response
-Magnesium‚ which plays a role in over 300 biochemical reactions in your body; it’s necessary for a healthy immune system and energy metabolism.
-Bromelain‚ an herb that may have anti-inflammatory properties‚ as well as the ability to help in the digestion of protein.
-Vitamin C‚ which may potentially have the ability to aid in getting rid of waste products that are produced from the metabolism processes.

This combination has been known as the anti-histamine! 

We’ll dive more about the full spectrum of antioxidants, free-radicals, and preventable measures in the next few articles!

*These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not meant to diagnose‚ treat or cure any disease or medical condition. Please consult your doctor before starting any exercise or nutritional supplement program or before using these or any product during pregnancy or if you have a serious medical condition.

 Author: Guest Blogger

The Benefits of Grass-Fed Butter

From a young age, most of us have been taught to avoid butter like the plague — that it is an “evil” fat. Over the years, it has been blamed for thwarting many a waistline and clogging millions of arteries. But does the real science reflect our unfounded fears? Perhaps it’s time to rethink your stance on butter…

Butter is a veritable health food — grass-fed butter that is. When cows are fed a natural diet of grasses, their bodies produce a greater variety and density of vitamins and nutrients, which they then impart into their milk. Cows’ digestive systems aren’t designed to efficiently utilize a diet of soy and grains — especially higher toxic load of the genetically-modified varieties. Grain-fed cows actually have consistently lower levels of nutrients in their milk, so stick to grass-fed whenever possible.


Butter is brimming with nutrients  – and is high in vitamins A, D, K2, and E. As these are fat-soluble vitamins, they are in their most readily absorbable forms when consuming butter. Grass-fed butter is specifically one of only a few good sources of vitamin K2, which is fairly rare in our modern diets. Studies have shown that diets too low in vitamin K2 can lead to an increased risk of coronary heart disease. K2 also assists in transporting calcium throughout the body, thereby strengthening bones; is helpful against Alzheimer’s; and can improve skin health. Other foods high in K2 are grass-fed liver, pastured egg yolk, and grass-fed cheeses, as well as many fermented foods.         

Butter has anti-cancer properties. Grass-fed butter has numerous anti-cancer components that make it an excellent addition to your diet. Vitamin K2 was recently shown to help prevent prostate cancer. Butter also contains 4% butyric acid, which actually inhibits the growth of mammary tumors as well as boosts healing responses along the intestinal tract. The conjugated linoleic acid (CLA) found in butter has been suggested to decrease breast cancer cell growth. CLA is also responsible for decreasing the risk for cardiovascular disease, high cholesterol and blood pressure, insulin resistance, and inflammation. It is an incredibly powerful fatty acid in the body, and is found in quantities 3-5 times higher in grass-fed butter than traditional butter.

Butter is associated with a lower risk of obesity and actually supports weight loss.    You read that correctly. While you’ve spent the majority of your adult life eating low-fat to try to stay slim, you could have been enjoying the golden glory that is butter. Consuming grass-fed butter as a part of a healthy, moderate diet actually helps to support a healthy weight. This is, in part, due to the presence of CLA, which has also been shown to lower body fat percentage in humans. Additionally, studies have shown that people who consume diets higher in healthy saturated fats have less body fat than those who follow low-fat diets. This is most likely due to the fact that the saturated fats in butter help to keep you satisfied longer, meaning you’re less likely to seek out unhealthy snacks like chips or fast food.



Butter is anti-inflammatory and WON’T clog your arteries.  Saturated fat is not a harmful fat! It is essential for proper body function. Eating a moderate amount of butter will not single-handedly lead you to arterial doom. Your arteries clog with cholesterol as an inflammatory response to trigger foods (think fried foods, excess sugars), stresses, or environmental toxins. Butter actually can help to reduce bodily inflammation and benefit your cholesterol levels.

In fact, the current dietary advice on avoiding saturated fats to ward off high cholesterol and heart disease does not reflect the current scientific literature. Ridding your diet of most saturated fats does not lessen the risk for heart disease — it will only increase bodily imbalance and vitamin deficiency. Consider this: butter consumption was almost 5 times higher in the early 1900s, when heart disease was very rare. A century later, our consumption has drastically decreased and heart disease is one of the most fatal diseases among our populations. Coincidence? It doesn’t seem so.

Grass-fed butter is also higher in butyrate, omega-3s, CLA, vitamins, and antioxidants,  all of which fight off inflammation and keep your body working smoothly. As high cholesterol is an inflammatory disease, these nutrients can help to keep your body in check.

Butter is a wholesome, natural food, and doesn’t deserve to be stigmatized. So go ahead, cook your veggies in a tab of golden butter. Enjoy the immense flavor. It will help feel more full. It will help you absorb more nutrients. It will help you function better. A little grass-fed butter in your diet is just plain good for you.

Call your local store or farm to find out whether they carry any grass-fed butter near you!

If you are lactose-intolerant but are keen to enjoy some of butter’s health benefits, don’t opt for man-made margarine; try some wholesome, natural grass-fed ghee. Otherwise, many people with minor lactose intolerance can enjoy butter without issue, as it is very low in lactose.

Author: Julia