I’m not a professional/nutritionist or a doctor; this is just the result of research that I’ve done for myself that I am sharing. Please research for yourself and don’t forget to consult/discuss with your healthcare provider!
Today I’m finishing up the nutrients in milk & the nutrients in butter.
The minor proteins & enzymes in milk include lactoferrin, lipases & lactase.
Lactoferrin is an iron binding protein that plays a role in iron absorption & immune response. It also has a role in anti-inflammatory response & enzyme activity; it is an anti-microbial agent with possible protection against bacterial & viral infections.
Lipases is an enzyme which breaks down fats, but is inactivated by the pasteurization process.
Lactase breaks down lactose into glucose & galactose for digestion. This is not naturally found in raw milk – it must be added on purpose or by airborne bacteria/contamination.
Butter includes several vitamins & minerals, most of which have already been discussed such as Vitamin A, D, E & B12. Butter also includes calcium, magnesium, phosphorus, potassium & iodine. Minerals contained in butter include conjugated linoleic acid, lauric acid, lecithin & selenium. Butter is mostly fat, around 80%. The balance includes about 15% water.
Iodine is found in iodized table salt (I don’t recommend this), sea vegetables, cod, salmon, yogurt, sardines, eggs, navy beans, strawberries, cranberries, baked potatoes & tuna.
Conjugated linoelic acid foods are beef (grass-fed) & eggs.
Lauric acid can be found coconuts & egg yolks
Lecithin food sources are cod, salmon, eggs, cooked brussels sprouts, broccoli & other green leafy vegetables and legumes (kidney, black beans) & peanut butter
Found sources of selenium include brazil nuts, yellow fin tuna, halibut, sardines, grass-fed beef, turkey, beef liver, eggs, chicken, lamb & spinach.