ARTHRITIS, RAW BUTTER, CREAM AND WHOLE MILK
Called the "anti-stiffness factor," this compound is present in raw cream, raw whole milk, and raw butter. University of Oregon biochemistry professor and researcher Rosalind Wulzen discovered this substance protects humans and animals from calcification of the joints and degenerative arthritis.
This nutrient, of which most Americans are entirely deprived due to teaching that animal fat causes CVD, also protects against hardening of the arteries, cataracts and calcification of the pineal gland which produces melatonin for sleeping.
Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Symptoms are reversed when the raw fat is added back to their diets. Pasteurization destroys the Wulzen factor since it is present only in these three fats.
Pasteurization kills the good bacteria, probiotics, allowing contamination which has never been a problem in certified raw milk, a major reason it is legal in California. A Web search for "raw butter" will give you a number of sources for these, depending on the state in which you live. From grass-fed cows, organic raw butter is a bargain at any price!