$1.00 off per container. Frozen only.
Miller's Farm only uses mineral rich Celtic Sea Salt in our cheese and butter.
THE IMPORTANCE OF REAL BUTTER
(from Dr. Mercola and Weston A. Price Foundation)
Contrary to western medicine's campaign of blaming butter for a host of diseases, science says that butter is in fact packed with nutrients that benefit nearly every system of the human body.
A key factor in obtaining vitamin rich butter is using only 100% grass-fed cows.
Vitamin A is imperative for a wide range of functions including promotion of good vision and a healthy hormonal balance.
Vitamin D is a potent cancer fighting agent because it promotes healing and strong bones.
Vitamin E is crucial in maintaining good vision as one ages.
K2, termed the "X factor nutrient" by Dr. Weston A Price, is essential for optimal growth.
K2 deficiency in infants and small children is correlated to dental deformities.
Butter is rich in selenium, a powerful antioxidant (ounce for ounce, butter has more selenium per gram than whole wheat and garlic).
It's also a rich source of iodine, which is vital to optimal thyroid gland function.
Butter has significant amounts of healthy fatty acids:
• Butyric acid: a potent anti-carcinogen and vital energy source for the colon
• Lauric acid: a medium chain fatty acid that is a potent antimicrobial and antifungal compound
• CLA: excellent protection against cancer
Butter also has small but equal amounts of the essential fatty acids omega 3 and omega 6.
In the proper ratio, these prevent heart disease and maintain your brain and nervous system in lifelong good health.
But here's the kicker...
100% grass-fed cows yield especially high levels of nutrients opposed to their commercial counterparts.
It really is advantageous to get your butter from properly fed cows!
Next time you're considering a healthy source of fat to spread on toast or cook with, try a little grass-fed butter.
Grass-fed is best!
P.W. Parodi. "Conjugated Linoleic Acid and Other Anticarcinogenic Agents of Bovine Milk Fat." Journal of Dairy Science. 82(6):1339-1349.