Why Is Unpasteurized Butter Good for You?

January 3, 2026 •

4 min read

While the FDA warns against the dangers of raw milk, proponents of unpasteurized dairy assert that raw butter retains a wealth of nutrients, enzymes, and beneficial bacteria often lost during pasteurization. This article explores why unpasteurized butter may be considered a nutrient-dense food by some health enthusiasts.

Quick Summary

Advocates claim raw butter is superior due to beneficial enzymes, probiotics, and higher levels of fat-soluble vitamins and fatty acids. The pasteurization process is believed to destroy many of these compounds, diminishing the nutritional value of standard butter. Risks associated with unpasteurized dairy are a key point of controversy.

Key Points

Enzymes and Probiotics: Unpasteurized butter retains living enzymes and beneficial probiotics that support digestion and gut health, unlike pasteurized varieties.
Fat-Soluble Vitamins: It is a rich source of fat-soluble vitamins A, D, E, and K2, with higher levels often found in butter from grass-fed cows.
Conjugated Linoleic Acid (CLA): Raw butter from grass-fed animals contains higher amounts of CLA, a fatty acid with potential anti-cancer and body composition benefits.
Improved Digestibility: For some people with lactose sensitivity, the active lactase enzyme in raw butter may make it easier to digest than pasteurized versions.
Wulzen or 'Anti-stiffness' Factor: A heat-sensitive compound in raw dairy, potentially linked to vitamin K2, has been suggested to protect against joint calcification.
Significant Health Risks: The primary concern is the risk of contamination from harmful bacteria like E. coli and Listeria, which can cause serious illness, especially in vulnerable groups.
Reputable Sourcing is Crucial: To mitigate risks, consumers must source unpasteurized butter from producers with rigorous hygiene and testing standards.

The Nutritional Power of Raw Cream

Unlike pasteurized butter, which is made from heat-treated cream, unpasteurized butter is produced from raw, unheated cream. This fundamental difference is at the core of the nutritional arguments for raw butter. By avoiding the high temperatures of pasteurization, proponents claim the butter retains a complete array of its naturally occurring compounds. This includes enzymes like lactase and phosphatase, beneficial probiotics, and heat-sensitive vitamins and fatty acids.

This preservation of living nutrients is believed to make raw butter more bioavailable and easier to digest for some individuals. For example, the enzyme lactase, naturally present in raw dairy, helps break down lactose, the milk sugar. When this enzyme is destroyed by heat, the body must produce its own, which can be challenging for those with lactose sensitivities. The presence of beneficial bacteria also contributes to a healthier gut microbiome, which is increasingly linked to overall health and immunity.

Vitamins, Fatty Acids, and Antioxidants

Unpasteurized butter is often celebrated for its impressive vitamin profile, especially fat-soluble vitamins that are crucial for various bodily functions. These include Vitamin A, D, E, and K2, which are often found in higher concentrations in butter from grass-fed cows.

The Importance of Vitamin K2 and the Wulzen Factor

One of the most compelling arguments for raw butter revolves around its potential content of Vitamin K2 and the so-called "Wulzen Factor". Pioneering nutritionist Weston A. Price identified a nutrient, which he called Activator X (now believed to be Vitamin K2), that was particularly abundant in grass-fed dairy and organ meats.

Vitamin K2: This vitamin plays a critical role in bone health by directing calcium to the bones and teeth, rather than allowing it to accumulate in arteries and soft tissues.
Wulzen Factor: Named after Dutch researcher Dr. Rosalind Wulzen, this nutrient (also destroyed by heat) was observed to protect against the calcification of joints and arteries.

Conjugated Linoleic Acid (CLA)

Raw butter from grass-fed cows is also a rich source of conjugated linoleic acid (CLA), a type of fatty acid with potential health benefits. Research suggests that CLA may have anti-cancer properties and support healthy body composition.

Raw vs. Pasteurized Butter: A Nutritional Comparison


Feature	Unpasteurized (Raw) Butter	Pasteurized (Conventional) Butter
Enzymes	Contains living enzymes, like lactase and phosphatase.	Enzymes are destroyed by heat during pasteurization.
Probiotics	Naturally contains beneficial bacteria and probiotics.	Probiotic bacteria are eliminated by the pasteurization process.
Fat-Soluble Vitamins	Retains higher levels of heat-sensitive vitamins, especially when from grass-fed cows.	Some vitamins may be partially reduced due to the heating process.
CLA Content	Higher levels in butter from grass-fed cows.	Present, but often lower than in grass-fed raw butter.
Digestibility	Claimed to be more easily digestible for some, due to active enzymes.	Can be harder to digest for those sensitive to lactose without lactase.
Flavor	A more complex, fresh, and sometimes tangy flavor profile.	A more standardized, uniform flavor.
Safety	Carries a risk of harmful bacterial contamination (e.g., E. coli, Salmonella).	Significantly lower risk of foodborne illness due to pasteurization.

The Controversy and Important Safety Considerations

The most significant and undeniable point of contention surrounding unpasteurized butter is the inherent risk of bacterial contamination. Government health agencies, such as the FDA and the CDC, strongly advise against consuming any raw dairy products due to the risk of foodborne illnesses from pathogens like E. coli, Salmonella, and Listeria. For vulnerable populations—including pregnant women, children, the elderly, and those with compromised immune systems—this risk is elevated and potentially life-threatening.

Proponents of raw dairy counter that stringent hygiene protocols and testing by reputable producers can mitigate these risks. Organizations like the Raw Milk Institute provide guidance and standards for producing microbiologically safe, low-risk raw dairy products. However, the debate over whether any raw milk product is truly risk-free remains ongoing.

Conclusion: Navigating the Choice

Ultimately, the decision to consume unpasteurized butter involves weighing the perceived nutritional benefits against the documented safety risks. On one side, advocates cite the preservation of beneficial enzymes, probiotics, and higher levels of certain vitamins and fatty acids as key advantages, especially when sourced from grass-fed cows. For those with strong immune systems and a reliable source, the enhanced flavor and potential digestive benefits are compelling.

On the other side, medical and public health authorities emphasize that pasteurization is a proven method for eliminating dangerous pathogens and protecting against foodborne illness. The risks of contamination, while debated, are real and can lead to severe health consequences. Consumers must conduct thorough research, understand their personal health risks, and, if they choose raw dairy, source it from producers with impeccable safety and testing standards. For most people, pasteurized butter remains the safest and most readily available option, with the core nutrients largely intact.

To learn more about the safety and regulations surrounding raw dairy, consider visiting the Food and Drug Administration (FDA) website.

The Rich Nutrient Profile of Raw Butter

Active Enzymes: Contains living enzymes like lactase, which may improve digestibility for some individuals.
Probiotics: A source of beneficial bacteria that supports a healthy gut microbiome.
Vitamins A, E, and D: These fat-soluble vitamins are crucial for immune function, vision, and bone health.
Vitamin K2: Advocates claim raw butter is a source of this vitamin, important for proper calcium metabolism.
Conjugated Linoleic Acid (CLA): Higher levels found in butter from grass-fed cows may support healthy body composition.
Antioxidants: Helps protect against free radical damage and chronic illness.
Omega-3 Fatty Acids: Contains healthy fats important for heart and brain health.

Frequently Asked Questions

Government health agencies, such as the FDA, strongly advise against consuming unpasteurized dairy, including butter, due to the risk of contamination from harmful bacteria like Salmonella, E. coli, and Listeria.

Proponents claim raw butter contains enzymes, beneficial probiotics, and higher concentrations of fat-soluble vitamins (A, D, E, K2), and healthy fatty acids like CLA, especially when from grass-fed sources.

Raw butter contains the enzyme lactase, which helps break down lactose. This enzyme is destroyed during pasteurization, and its presence in raw butter can aid digestion for some individuals with lactose sensitivities.

The main difference is the heating process. Raw butter is made from unheated cream, preserving natural enzymes and bacteria. Pasteurized butter is heated to kill pathogens, but this process also eliminates many beneficial compounds.

Yes, butter from grass-fed cows, whether raw or pasteurized, typically has a higher concentration of beneficial nutrients like CLA and Omega-3 fatty acids compared to grain-fed alternatives.

The Wulzen Factor, or 'anti-stiffness factor,' is a nutrient believed to be present in raw dairy but destroyed by heat. It has been associated with protecting against joint and artery calcification.

Individuals with weakened immune systems, pregnant women, children, and the elderly are at a higher risk for illness from contaminated raw dairy and should avoid it completely.