WULZEN FACTOR, WHAT IT IS & WHY YOU NEED IT!
Called the "antistiffness factor," this compound for arthritis was discovered by the University of Oregon scientist, Rosalind Wulzen, PhD. It is present in raw animal fat such as milk, butter, and cream. This biochemistry professor and researcher discovered the substance protects humans and animals from calcification of the joints and degenerative arthritis.
Most Americans are entirely deprived of this nutrient that also protects against hardening of the arteries, cataracts and calcification of the pineal gland that produces melatonin for sleeping.
Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Symptoms are reversed when the raw fat is added back to their diet.
Pasteurization destroys the Wulzen factor, and kills the beneficial bacteria, allowing contamination which has never been a problem in certified raw milk, a major reason raw milk is legal in California even in stores.
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, organic raw butter is a bargain at any price, as is whole milk and cream!