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Ken Rich 12-08-2009 09:33 AM

Butyric Acid

Some interesting stuff in this blog post by Stephan.


Garrett Smith 12-08-2009 09:47 AM

Yeah...Paleo is so much better with butter.

Steven Low 12-08-2009 12:00 PM

Great article.. finally finished it up today.

Already have started stepping up the butter consumption to get more good fats into my diet. I guess I'll step it up some more. :p

Mike Romano 12-08-2009 12:03 PM

isn't hydroxybutyrate highest when in a state of ketosis? Any relation to butyrate?

Garrett Smith 12-08-2009 12:55 PM

If you can't get raw grassfed butter, I highly recommend Kerrygold Irish butter. It's grassfed, but still pasteurized. It's always at Trader Joe's, I believe Whole Foods has it as well. Sooooooo good...

garrett stack 12-08-2009 02:30 PM

or just come to Ireland and pig out on grassfed butter, beef , lamb and guinness :D

Ken Rich 12-08-2009 04:58 PM

+1 on the Kerrygold butter.

Organic Valley makes a pastured and cultured butter which I'm also a fan of.


Mike Romano 12-08-2009 09:25 PM

I retract my previous question. Google is a wonderful tool.

Darryl Shaw 12-09-2009 06:55 AM

I know you all read Stephans blog post and thought "Mmmm...butter" instead of "I must eat more fibre so my intestinal flora increase endogenous production of butyric acid" so here's some points to consider before you all get too carried away with the idea that butter is the new superfood -

1: Your body can synthesize all the SFA's it needs so there is no requirement for a dietary source of butyric acid or any other SFA.

2: Any increase in dietary SFA's above 0g/d is associated with a linear rise in low density lipoprotein cholesterol levels and consequently an increased risk of cardiovascular disease.

3: Butter contains only 5–6% butyric acid so you'd need to eat it in fairly large quantities if you wanted to rely on it as a significant source of butyric acid.

Garrett Smith 12-09-2009 07:03 AM

Why Butter Is Better

This would come as a surprise to many people around the globe who have valued butter for its life-sustaining properties for millennia. When Dr. Weston Price studied native diets in the 1930's he found that butter was a staple in the diets of many supremely healthy peoples.

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