You may have noticed a more golden-yellow hue to your raw milk and raw cream a few weeks ago when the cows started grazing fresh grass again!
It’s Springtime on the farm, which means the cows are transitioning off of stored grasses (hay & baleage) and enjoying a feast of green pasture.
Grass-fed cows have much higher levels of CLAs (conjugated linoleic acid), omega-3 fatty acids, and beneficial antioxidants such as Vitamin E, and beta-carotene (1).
Beta-carotene is found in grasses and vegetation, and is a colorful pigment as well as an antioxidant. It’s been shown to support skin health, vision, the respiratory system, and protect against free radicals. As an antioxidant, it fights oxidative stress and lowers inflammation (2).
You’ve seen how bright yellow a pastured egg yolk is compared to the pale yellow of a store-bought egg yolk. Isn’t it amazing when you can SEE the nutrients in your food?!
Grass-fed cows store beta-carotene in their body fat, which is then passed along to you in the form of healthy fats in raw milk. Cows fed grasses & forages have beta-carotene year-round, but it is highest on the fresh, green pasture in Spring and Summer.
The miracle of the cow is that she can chew grass – grass that covers a large part of the world, grass that we humans can’t digest or live off of – and turns it into a nutrient-dense, healthy and delicious food that is nourishing to our bodies.