Called the "anti-stiffness factor," the amazing Wulzen Factor compound is present in the fat of raw cream, raw whole milk, and raw butter. University of Oregon biochemistry professor and researcher Rosalind Wulzen, PhD, discovered this compound protects humans and animals from calcification of the joints and degenerative arthritis.

This amazing nutrient--of which most Americans are entirely deprived due to teaching that animal fat causes cardiovascular disease (CVD)---also protects against hardening of the arteries, cataracts and calcification of the pineal gland which produces melatonin for sleeping. 

Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Symptoms are reversed when this raw fat is added back to their diets.

Pasteurization destroys the Wulzen factor present in the three fats. It also kills the good bacteria, allowing contamination which has not been a problem in certified raw milk, a major reason it is legal in California.

A Web search for "raw butter" will give you a number of sources for this, depending on the state in which you live. From grass-fed cows, certified, organic raw butter raw, raw whole milk and raw cream are bargains at any price!