Guest guest Posted March 14, 2005 Report Share Posted March 14, 2005 Hi, I've been using raw butter, and I love it (and raw milk, too, for that matter). But I was wondering, if pasteurization kills the good enzymes and whatnot, does cooking with butter do the same? Is cooked butter just as nutritionaly void as pasteurized? Also, does raw butter really need to be refridgerated? How long will it last without refridgeration? Thanks. Sue Quote Link to comment Share on other sites More sharing options...
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