Welcome to the Dr. Gundry podcast, where Dr Stephen Gundry shares his groundbreaking research

from over 25 years of treating patients with diet and lifestyle changes alone.

Dr. Gundry and other wellness experts offer inspiring stories, the latest scientific

advancements, and practical tips to empower you to take control of your health and live a long

happy life. For starters, everyone thinks that butter is a great source of butyric acid, a short chain

fatty acid, which is really great for you.

Wrong, butter is not a great source of butyric acid.

Yes, butter is named after butyric acid, but there really is very little

but here is very little butyric acid in butter. Number two, most butter comes from A1 cows. So even if you're getting grass- butter it's probably from an A1 cow and that butter has

Kacine A1 in it and K-C-N-1 is that protein that a great number of people and a great number of

my patients react to as a foreign substance.

So how do you know which is which?

Well, most cows in the United States

are Holstein's, the black and white cow. Irish butter is from

Holstein cows so even if it says grass and it's the wrong breed of cow. If you can find

butter from Guernsey cows and it does exist or Jersey cows which have about half as much Kasein A1 as Holstein cows, you're better off.

Or find a two butter, grass fed and it is increasingly becoming available in the United States.

Also, southern European butters, primarily in France, Switzerland, Italy are almost exclusively from A2 cows.

Finally, goat butter, which is available, is an A2 butter.

So if you gotta have butters, that's the way to go.

But not so fast.

That's not my only issue with butter, and that is the type of cow.

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