/ck/ - Food & Cooking

>>9063787
>vitamin K2
you'd have to eat over 7.5 cups of butter to get the amount of vitamin K2 in one tenth of a cup of kale. I literally can't find a good source with figures for vitamin K2 in grass-fed butter, and I'm sure it varies by farm, but probably not enough for it to be a good staple source of vitamin K2 all of a sudden.
>vitamin A
.875 cups of butter = 1400 calories for your vitamin A needs
4 baby carrots = 16 calories for you vitamin A needs
>omega 6:omega 3 ratio
Ideal ratio of o6:o3 is between 1:1 and 1:4 (1 - 0.25). Most foods will push the ratio to the left, so having a ratio below 1 is "good" because such foods offset all the left-pushing foods, and push you towards that ideal range
Butter has a ratio of 3:1 (3)
Salmon has a ratio of 1:10 (0.1)

I mostly used this post to organize my findings and see if there's any merit really to what you're doing here, and I don't think there is. He's noting negligible amounts of vitamins, and spending most of his time defining them rather than talking about how much more GF butter has than normal butter. I've already talked about how MCTs are only slightly more benign than normal sat fats in earlier posts, and I frankly don't give a fuck about CLA or whatever else he talks about. There's also the fact that he keeps referring to "they", which is pretty weird.

TL;DR: Please, just know that fishies and plants have fats too, and you don't need a literal brick of fat solid at room temp to get fat-soluble vitamins. Butter is worse for you than a lot of things in a lot of ways.