Butter from pasteurised milk

[Guest guest]

I've posted the following on the WAPF msg board then thought I'd post it to the

list too.

--------------------

A couple of days ago Dr. Marasco wrote in a msg re Soy that " Pasturized milk is

as inappropriate if not more so than excess soy. "

My question is - what's the line on butter from pasteurised milk?

In the past Anchor butter from New Zealand was praised as it comes from 100%

grass-fed cows. However, the milk is NOT organic, it has added salt (not

sea-salt IIRC) AND. scientists in NZ are developing GM cows which will produce

milk richer in a certain protein to help speed up the cheese making process.

(Dairy farming is the biggest industry in NZ)

Obviously the best butter would come from unpasteurised milk from grass-fed cows

reared organically. What would be the next best choice?

Dedy

BTW, I find Anchor butter WAAAY too salty for my taste and have not been able to

find their unsalted version in the shops here.