Green Pasture X-Factor High Vitamin Butter OilWith the Extraordinary Healing Properties of Activator X

This high-vitamin butter oil is produced from the deep yellow butterfat of cows grazing exclusively on 100% rapidly growing, irrigated green grass on the northern Great Plains. The speed of the grass growth, timing of the grazing of this grass, species of grass, climate and extraction method are all important to make this exclusive X-Factor Gold High Vitamin Butter Oil.

With the Extraordinary Properties of Activator X

Green Pasture's High-Vitamin Butter Oil is extracted from dairy milk produced by Guernsey and Devon cows (high butterfat producers) that graze exclusively on irrigated grass in the northern Great Plains. This specific combination of climate and irrigation produces a rapidly growing specialized forage, ensuring optimal levels of Activator X. Activator X and vitamins A and D are then further concentrated by putting the butterfat through a specialized low-temperature centrifuge process.

This beautiful golden oil is rich in nutrients including a powerful catalyst called “Activator X” discovered more than fifty years ago by Weston A. Price, D.D.S.  Dr. Price considered high-vitamin butter oil to have extraordinary properties, especially when taken with cod liver oil.

Dr. Price discovered “a new vitamin-like activator” that played an influential role in support for the teeth, growth and development, the teeth, heart health, brain function and the utilization of minerals.  Using a chemical test, he determined that this compound—which he called Activator X—occurred in the butterfat, organs and fat of animals consuming rapidly growing green grass

His research showed that this previously unrecognized fat-soluble substance played a fundamental role in the utilization of minerals and whose absence from modern nutrition was influential in the proliferation of dental issues. Although Dr. Price quantified the relative amount of this substance in thousands of samples of dairy products sent to him from around the world, he never determined its precise chemical identity. For want of a better means of identification, he referred to it as “Activator X.”

Price found the highest concentrations of this nutrient in the milk of several species, varying with the nutrition of the animal, and found the combination of cod liver oil and butter that tested high in Activator X to be superior to that of cod liver oil alone. In the many butter samples he tested, Activator X was only present when the animals were eating rapidly growing green grass. In most regions, this occurred in the spring and early fall.

Available in liquid or capsules

Flavors:

• Non-flavored Butter Oil Ingredients: High Vitamin Butter Oil.

• Butter Pecan favored Butter Oil Ingredients: High Vitamin Butter Oil, organic butter pecan flavor oil.

• Raspberry flavored Butter Oil Ingredients: High Vitamin Butter Oil, organic raspberry flavor oil.

Synergy of Butter Oil and Cod Liver Oil

Research shows that butter oil and cod liver oil, taken together, provide complementary factors leading to proper essential fatty acid balance. High-vitamin butter oil contains arachidonic acid (AA), an omega-6 fatty acid, while cod liver oil is rich in eicosapentaenoic acid (EPA), an omega-3. Moreover, the saturated fatty acids in the butter oil promote efficient utilization of the unsaturated fatty acids in the cod liver oil.

Green Pasture's High-Vitamin Butter Oil is extracted from dairy milk produced by Guernsey and Devon cows (high butterfat producers) that graze exclusively on irrigated grass in the northern Great Plains. This specific combination of climate and irrigation produces a rapidly growing specialized forage, ensuring optimal levels of Activator X. Activator X and vitamins A and D are then further concentrated by putting the butterfat through a specialized low-temperature centrifuge process.

There are 96 doses per 8.1 oz jar.

Butter Oil Properties

Conjugated Linoleic Acid (CLA)

CLA has been shown to be an anticarcinogen in several animal models, reduce the adverse catabolic effects induced by immune stimulation in rats, mice and chickens, enhance growth performance in rats and inhibit plaque formation in rabbits fed an atherogenic diet at least in part via changes in lipoprotein metabolism. CLA inhibits the body’s mechanism for storing fat and causes the body to utilize fatty reserves for energy.

CLA has been shown to inhibit lipoprotein lipase, an enzyme that breaks down fat globules in the blood so that adipocyte (fat cell) uptake, or body fat accumulation, can occur. The inhabitation of lipoprotein lipase results in reduced fat deposition.

CLA also increases hormone sensitive lipase activity, an enzyme that breaks down fats stored in fat cells on the body. The fatty acids are returned to the blood stream to be used as an energy source for muscle cells. CLA directs the body to use fat reserves for energy.

Stearic Acid

Stearic acid is a saturated fatty acid. Recent research suggests that diets high in stearic acid help lower total blood cholesterol. (Beef fat and cocoa butter contain significant amounts of stearic acid, but they also contain palmitic acid, which raises cholesterol.)

Sphingolipids

Sphingolipids are one principal group of lipids in the cell membranes, found especially in nervous tissue and cells and the brain. They function in cell-cell communication, signal transduction, immunorecognition, and definition of physical state of membranes and lipoproteins. In addition to those functions, current research has linked sphingolipids as intracellular Ca (2+) mediators.

Lauric and Myristic Acids

In animal studies these two significantly increased HDL.

Butyric Acid

Butyric acid and other short chain fatty acids are taken up by the intestine to be used for energy.

Butyric acid is specifically an important energy source for the cells lining the colon, where it seems to assist their normal development and maintenance. Butyric acid seems to reduce chronic inflammatory conditions of the colon, and high fecal levels correlate with decreased risk of colon cancer.

Butyric acid works in several ways:

1. It reduces the inflammatory condition of these walls, reducing intracellular seepage of undigested food particles.
2. It seals up the holes left by penetration of the roots, i.e. rhizoids, of candida albicans overgrowth, which are often implicated in secondary food sensitivities.
3. By stimulating epithelial sloughing in the intestinal tract, new attachment sites are created for favorable bio-flora such as bifidus and acidophilus cultures. Re-establishing the balance of protective bacteria supports our enzyme and fighter cell capabilities, which is necessary for stronger immune support.

In compromised immune systems, undifferentiated cell growth can be inhibited by butyric acid.

Butter Oil Components

The Wulzen Factor: Called the “antistiffness” factor, this compound is present in raw animal fat. Researcher Rosalind Wulzen discovered that this substance protects humans and animals from calcification of the joints—degenerative arthritis. It also protects against hardening of the arteries, cataracts and calcification of the pineal gland. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butter (and raw high vitamin butter oil) is added to the diet. Pasteurization destroys the Wulzen factor.

The Price Factor or Activator X: Discovered by Dr. Price, Activator X is a powerful catalyst which, like vitamins A and D, helps the body absorb and utilize minerals. It is found in organ meats from grazing animals and some sea food. Butter can be an especially rich source of Activator X when it comes from cows eating rapidly growing grass in the spring and fall seasons. It disappears in cows fed cottonseed meal or high proteinsoy-based feeds.

Arachidonic Acid: A 20-carbon polyunsaturate containing four double bonds, found in small amounts only in animal fats. Arachidonic acid (AA) plays a role in the function of the brain, is a vital component of the cell membranes and is a precursor to important prostaglandins. Some dietary gurus warn against eating foods rich in AA, claiming that it contributes to the production of “bad” prostaglandins, ones that cause inflammation. But prostaglandins that counteract inflammation are also made from AA.

Short- and Medium-Chain Fatty Acids: Butter contains about 12-15% short- and medium-chain fatty acids. This type of saturated fat does not need to be emulsified by bile salts but is absorbed directly from the small intestine to the liver, where it is converted into quick energy. These fatty acids also have antimicrobial, antitumor and immune-system-supporting properties, especially 12-carbon lauric acid, a medium-chain fatty acid not found in other animal fats. Highly protective lauric acid should be called a conditionally essential fatty acid because it is made only by the mammary gland and not in the liver like other saturated fats. We must obtain it from one of two dietary sources—small amounts in butterfat or large amounts in coconut oil. Four-carbon butyric acid is all but unique to butter. It has antifungal properties as well as antitumor effects.

Omega-6 and Omega-3 Essential Fatty Acids: These occur in butter in small but nearly equal amounts. This excellent balance between linoleic and linolenic acid prevents the kind of problems associated with overconsumption of omega-6 fatty acids.

Lecithin: Lecithin is a natural component of butter that assists in the proper assimilation and metabolization of cholesterol and other fat constituents.

Cholesterol: Mother’s milk is high in cholesterol because it is essential for growth and development. Cholesterol is also needed to produce a variety of steroids that protect against cancer, heart disease and mental illness.

Glycosphingolipids: This type of fat protects against gastrointestinal infections, especially in the very young and the elderly.

Trace Minerals: Many trace minerals are incorporated into the fat globule membrane of butterfat, including manganese, zinc, chromium and iodine. In mountainous areas far from the sea, iodine in butter protects against goiter. Butter is extremely rich in selenium, a trace mineral with antioxidant properties, containing more per gram than herring or wheat germ.

Frequently Asked Questions:

How do I store butter oil? Once you receive product please place in a dark cupboard, refrigerate or freeze the product.

How do I take butter oil? You may take the oil either as solid or liquid. The typical dose is 1/2 teaspoon but we know of people who take more.

How long does a jar of butter oil last? An 8 ounce jar lasts one person about 3 months.

Expiration Dates vs. Manufacture Dates:

All manufactures of dietary supplements must have in place the FDA’s updated compliancy regulations called current good manufacturing practices (cGMP's). What does this mean to you, the consumer? Within these lengthy new regulations come several confusing surprises. One of these new surprises is the use of Manufacture date verses Expiration date. You will see either an Expiration Date or Manufacture Date on your supplements. Since the FDA published their Final Rule on 21CFR Part 111 in 2007 for current good manufacturing practices (cGMP’s) they have given manufactures the option of using either an Expiration Date or a Manufacture Date on their finished products.

The FDA declined to add a requirement for expiration /shelf-life dating, although the agency encourages its use. It seems the FDA believes there are not generally available methods for all ingredients sufficient to determine expiration dating, especially for botanical dietary ingredients. Manufacturers that do use an expiration date must now have scientific data/studies to support the selection of this date. If they do not have the supporting data the FDA could, at their discretion, impose fines, sanctions, recalls or closures on the company who manufactures the product.

In general, to label with an expiration date the product label has to have something to test to the exp. date.  Such as, if one added vitamin A to a product and lists it on the label they must test at time of manufacturing and at the date of the expiration to confirm that the same level of vitamin A is found in the product as defined on the label.  Without this added ingredient there is no label claim to test the product to meet an expiration date.  

Another example is when a drug is manufactured the efficacy of the labeled claim of the drug must be tested and confirmed to be active through the expiration period.

Expiration and manufacture dates: What’s one to think?

The FDA guidelines do not include methodology or suggested procedures for the supporting data/studies; instead, they suggest “This is an evolving model.” What this means is that additional extensive stability studies must be undertaken that can last sometimes well over 6 months and will eventually increase costs sharply that will be passed on to the consumer. Most manufacturers are already burdened with the task of keeping the costs of products down on a regular basis.

With respect to Stability Testing of Dietary supplements & Nutraceutical Formulations, –From the FDA’s preamble text:

• While all this information could be confusing for some, there is a light at the end of the tunnel with respect to Manufacture Date verses Expiration Date. Here are some Pros & Cons of this Proposed Rule:

CON:

When a product is bottled & labeled for distribution if the manufacture chooses to use the “Expiration Date,” additional holding time for stability studies must be added on before it can be sold at the consumer level. The finished product is then about 6-12 months old before it is even released for sale to you the consumer reducing freshness and overall efficacy, the very thing you want in your health products has now been decreased.

The buying public does not have access to freshness discussion with an exp date. An exp date is best suited for drugs and products that are highly processed/industrialized, or for products that have high level sugars and proteins that are prone to high level of bacterial growth over time.

PRO:

An expiration date does not identify when the product is packaged so the buying public really does not understand how fresh a product is or is not if a exp date is provided rather than a manufacturing date. Our oils are extracted without heat or introduced chemicals but rather enzymatic and bacterial culturing/digestion/fermentation. Many perceive our products are better with age as the living essences within the product are not destroyed.

While the FDA is caught in a quagmire of undetermined testing and validity, freshness and reliability is available via Manufacture dating. With Manufacture dating the finished product is ready to be sold at the consumer level without the extra-added 6-month wait. As a result, the product you purchase will not be decreased in freshness or efficacy.

Green Pasture Products have chosen to use the “Manufacture Date” as many other companies are currently using instead of the Expiration Date, so you will receive the freshest product available.

About Green Pastures, the company

Green Pastures is committed to providing their community with nothing but pure, unadulterated, non-industrialized fermented fish liver oils using traditional or sacred production methods that have been in use for thousands of years.

Founders Dave and Barb Wetzel have created a family-owned business, offering sacred foods prepared as our ancestors did prior to the industrial food revolution. The very same High Vitamin Butter Oil and Fermented Cod Liver Oil that Dr. Weston A Price discovered to provide a strong body, mind, and spirit in traditional cultures are the benchmarks of Green Pastures products.  By focusing on traditional preparation and production methods, Green Pastures products bring to life the work of Dr. Price. 

Green Pastures Founder and CEO Dave Wetzel long had an interest in traditional and sacred foods for many years before he and his wife founded their company.

“It's my opinion that consuming traditional and sacred whole foods that have not been subjected to industrial processes is the way to stay healthy and deal with the stresses of modern life.” - Dave Wetzel, Green Pastures Founder

The Wetzel family farm is 140 acres of rolling Nebraska pastures where dairy milk is produced by cows that graze exclusively on a specially selected, rapidly growing grass. This specialized feeding and climate results in optimal levels of Activator X in every bottle of Green Pastures High Vitamin Butter Oil.

The production of Green Pastures Cod Liver Oil is done through fermentation, in the same ways it was done for generations of traditional cultures. The fish used in Green Pastures Fermented Cod Liver Oil and Skate Liver Oil are exclusively wild caught in and around the Arctic region

Green Pastures offers a number of naturally fermented sacred oils, including their proprietary product, Blue Ice Royal, a combination of cod liver oil and high vitamin butter oil. 

Green Pastures guarantees they will not compromise their product’s nutrient quality and integrity by any industrial means that would damage or remove flavors, odors, textures, or nutrients. Green Pastures is proud to offer the same historical sacred foods prepared with the same great care and concern for generational health as our ancestors.