Butter Consumption Reaches a 40-Year High

Butter Consumption Reaches a 40-Year High
Butter consumption in the US has hit a 40-year high, largely resulting from a shift in consumer preferences away from processed foods. Between 1920 and 1960, Americans’ butter consumption declined by over 75 percent, yet heart disease went from a relatively unknown condition to the number one killer.

Butter, especially raw butter from grass-fed cows, is rich in beneficial nutrients including vitamins, trace minerals, CLA, and beneficial fats. Butter produced from CAFO milk is inferior nutritionally as it comes from cows fed almost entirely GE grain, some fattened up with additional sugar from GE sugar beets and cottonseed.

Buying dairy products from reputable local farmers will allow you to enjoy butter without supporting the inhumane conditions too common at factory farms.

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