Green Pasture X-Factor High Vitamin Butter Oil - liquid

With the Extraordinary Healing Properties of Activator X - Also available in Capsules

High-vitamin butter oil is produced from the deep yellow butterfat of cows eating 100% rapidly growing green grass. 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 real X-Factor Gold High Vitamin Butter Oil.

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 healing properties, especially when taken with cod liver oil.

“Dr. Price was often called to the bedsides of dying individuals, when last rites were being administered. He brought with him two things—a bottle of cod liver oil and a bottle of high vitamin butter oil from the cows eating growing grass. He put drops of both under the tongue of the patient—and more often than not, the patient revived.” (From Nourishing Traditions, by Sally Fallon with Mary G. Enig, Ph.D.)

Dr. Weston A. Price’s Discovery of Activator X

Dr. Weston A. Price was a pioneer in research and writing on nutrition and how it related to physical degeneration. He traveled the world during the 1930s and 40s, studied the health of different cultures, and related his findings to differences in diet and nutritional make-up of the foods consumed.

One startling discovery that never gained proper notoriety in the sciences was Dr. Price’s work with high-vitamin butter oil and Activator X. Dr. Price identified Activator X as a potent fat-soluble catalyst found only in organ meats and butter from animals raised exclusively on rapidly growing green grass, and in some sea foods such as fish eggs.

This powerful catalyst helps the body absorb and utilize minerals, and plays an important role in brain and nervous system development, rebuilding of body tissue, repair of teeth and bones, and sex hormone production.

High in the All-Important Vitamin A and Other Fat-Soluble Vitamins

Dr. Price discovered high-vitamin butter oil to be an exceptionally rich source of fat soluble vitamins, which he deemed a necessary catalyst for all biological processes. Sufficient intake of fat-soluble vitamins, particularly vitamin A, is essential for growth, proper utilization of minerals and water-soluble vitamins, and normal development of the brain and the nervous and reproductive systems.

Contains the Wulzen Anti-Stiffness Factor

High-vitamin butter oil also contains the “Wulzen Factor,” or “anti-stiffness factor,” discovered by researcher Rosalind Wulzen. Present in raw animal fat, this compound protects against degenerative arthritis, hardening of the arteries, cataracts, and calcification of the pineal gland. The Wulzen Factor is not present in the dairy products available in supermarkets, as it is destroyed by pasteurization.

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.

X-Factor 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.

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:

It reduces the inflammatory condition of these walls, reducing intracellular seepage of undigested food particles.
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.
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.

Nutrition Facts:

Ingredients: Dairy oil extract, unbleached beeswax (as thickener). Capsules are made from plant cellulose.

Suggested Serving Size: 2ea 500mg capsules, Servings Per Container: 60, Amount Per Serving: Calories 8, Calories From Fat 8, Total Fat 1g (2% DV), Saturated Fat .5g (3% DV), Trans Fat 0g (0% DV), Cholesterol 1.5mg (1% DV), Sodium 0g (0% DV), Total Carbohydrate 0 (0% DV), Protein 0g (0% DV)

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.

We at 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.