My newest book, 'Gut Cure: Stop the Rot, Restore Your Body From the Inside Out,' puts the spotlight on the modern epidemic of invisible gut dysfunction, and offers you a roadmap to true restoration.
Congratulations on your book “GUT CURE.” It's also worth noting that butyrate is found in dairy products such as whole cow's milk (0.1 g/100 g), butter (3 g/100 g), and goat cheese (1 to 1.8 g/100 g). Clarified butter, or ghee, contains good amounts of butyrate (0.5 g in 50 g). Ghee is both a food and a remedy in Ayurvedic medicine, the traditional medicine of India. It can help compensate for a deficiency of Akkermansia bacteria in the gut microbiota.
Ghee is widely used in Ayurvedic cooking. It has a higher smoke point, making it easier and healthier for stir-frying foods, producing very little acrylamide. In ghee, the milk is separated from the fat, which reduces the lactose and casein content, making it a better option than butter for those with dairy allergies or sensitivities. Both ghee and butter contain approximately 3 to 5% of the short-chain fatty acid butyrate in the form of tributyrin, which has potent anti-inflammatory effects that translate into protection against colon cancer, inflammatory bowel disorders, autoimmune disease, nervous system disorders, insulin sensitivity, obesity, and more. Ghee contains vitamins A and D for the immune system and bones, and is a good source of iodine for the thyroid gland. It also contains the Wulzen factor, or "anti-stiffness" factor, which protects against joint calcification and arthritis. Additionally, it contains glycosphingolipids, which are protective against gastrointestinal infections and have antifungal properties. They contain conjugated linoleic acid (CLA), which also promotes good cardiovascular health, boosts the immune system, regulates glucose, and aids in body fat loss, leading to increased lean muscle mass. The process stimulated by CLA, through the transport of fat to the cell's mitochondria for oxidation, also reduces cholesterol and triglyceride levels. CLA supports an improved immune system by increasing antibody production.
In addition to butter, sources of short-chain fatty acids such as butyrate, inulin fibers, resistant starch (FOS and GOS), pectin, arabinoxylan, and arabinogalactan are especially beneficial. Fructooligosaccharides (FOS), found in bananas, onions, garlic, and asparagus, and pectin in apples, apricots, carrots, oranges, and other fruits, are also beneficial. Inulin is found in artichokes, garlic, leeks, onions, and asparagus. Butter is a good combination with vegetables.
Butyrate, the most studied of the three short-chain fatty acids, has the ability to regulate glucose, cholesterol, and triglyceride levels in blood plasma. Consequently, it improves insulin resistance and the lipid profile, and has an anti-inflammatory effect on the body. Therefore, butyrate should be considered in the treatment and prevention of obesity, diabetes, and other metabolic disorders. Furthermore, acetate can be used by the liver as an energy source. Butyrate improves immune system function, thanks to its action on cells called "regulatory T cells," which prevent the onset of autoimmune diseases. In addition, short-chain fatty acids control the proliferation of potentially pathogenic organisms such as Salmonella, Escherichia coli, and bacteria of the genus Campylobacter. They can also influence the production of IgA antibodies and cytokines that may protect against infections. Butyrate stimulates the formation of new neurons in some areas of the brain. This occurs thanks to the activation of BDNF (brain-derived neurotrophic factor), a substance that acts as a brain "fertilizer." For this reason, butyrate acts as a brain protector and prevents neurodegenerative diseases such as Alzheimer's. Furthermore, butyric acid has an antidepressant effect.
A healthy gut microbiota not only promotes the synthesis and assimilation of vitamins, minerals, and amino acids that influence the functioning of the nervous system, but short-chain fatty acids also stimulate the vagus nerve. This nerve connects the gut to the brain and increases the production by neurons of neurotransmitters such as gamma-aminobutyric acid (GABA), the deficiency of which is strongly associated with depression. https://www.mdpi.com/2072-6643/15/4/916 .----
Butyrate, or butyric acid, is a short-chain fatty acid (SCFA) that has multiple benefits for gut health, including anti-inflammatory effects, intestinal barrier support, and promotion of colonocyte growth. Regarding dairy products, here's a clear breakdown:
1. Naturally Occurring
Whole Milk and Dairy Products: Milk, butter, and full-fat cheeses naturally contain small amounts of butyrate because this fatty acid is present in milk fat.
Butter is especially rich in butyrate, reaching up to 3–4g per 100g.
Aged cheeses also contain smaller amounts, depending on the fermentation process and type of milk.
Fermented Milk and Yogurts:
Fermented dairy products (yogurt, kefir) can indirectly increase butyrate production in the intestine because lactic acid bacteria can promote the fermentation of residual fiber and increase the population of butyrate-producing bacteria in the colon.
2. Intestinal Butyrate Production
Although dairy products contain some butyrate, most of the butyrate we use physiologically is produced by bacterial fermentation of fiber in the colon, especially resistant starch and soluble fiber.
This means that eating only butter or cheese provides direct butyrate, but combining it with fiber promotes endogenous production.
3. Factors Affecting Butyrate Content in Dairy Products
Type of milk: cow > sheep > goat (approximately in terms of fat and butyrate content).
Fat: skimmed products provide almost no butyrate.
Fermentation and ripening: some ripened cheeses may have higher levels of free short-chain fatty acids (SCFAs) due to bacterial action.
4. Clinical/Nutritional Relevance
It has been associated with improved gut health, reduced inflammation, microbiome support, and potential protection against metabolic diseases.
Consuming butter in moderation or whole-fat cheeses can be a direct source, while yogurt and kefir help more indirectly via the gut microbiota.
If you'd like, I can create a comparative table of butyrate in different dairy products, with approximate amounts per 100g, so you can see which provides more and which provides less.
Would you like me to create that table?
Dairy Product
Approximate Fat
Approximate Butyrate (Butyric Acid)
Comments
Butter
80–82g
3–4g
Richest direct source; ideal in small quantities
Aged Cheese (like Cheddar)
30–35g
0.5–1g
Varies depending on ripening; Free SCFA portion
Fresh cheese (ricotta type)
10–20g
0.1–0.3g
Low free butyrate
Whole milk
3.5–4g
0.3–0.5g
Contains small amounts of butyrate
Semi-skimmed milk
1.5–2g
0.1–0.2g
Almost entirely bound to fat
Skimmed milk
<0.5g
<0.05g
Very small amount
Whole yogurt
3–4g
0.2–0.5g
Fermentation may promote butyrate-producing microbiota
Whole kefir
3–4g
0.2–0.5g
Butter is the most concentrated source of butyrate.
Fermented products (yogurt, kefir, cheeses) help indirectly by increasing intestinal butyrate production via the gut microbiota.
Skimmed products provide almost no direct butyrate.
Most of the butyrate our colon uses comes from the fermentation of fiber and resistant starch, not directly from milk.
In the first article on Butyrate, it comes to mind Butyrate combines, coordinates the duties of a Mayor, City Council, Public Works, Media and Policing of a Gut-topolis. A solid overview of the ever increasing information of the Gut, Mind, Body connections. With living bodies having so many complex interacting systems, this compound is revealing itself as a Foundational Starting Point affecting everything to follow. Like everything in life, whether simple to the most complex - if there is not a solid foundation, they can not stand. If our Foundation is damaged, weak or nonexistent we cannot stand.
In the second article on Ultra-Processed Foods gives us the what and why things are so out of sorts. The rise of Transnational Monopoly Corporations who answer little to nothing to the citizens, to the governments. Not only have the Transnational Individual Monopolies on their own have to much dictatorial power, they are in a sense nearly one big Gov't in and on their own through the structures of Blackrock, Vanguard and State Street. All interconnected and just one avenue to dictate policies to gov't's. They and other entities, like the WEF, (and Fink, of Blackrock, the current leader of,) push global policies and direction. The people we elect are not in charge, people we don't elect such as the Blackrock, WEF give those we do elect their marching orders. And most likely there are more unseen entities behind Blackrock, WEF giving them direction.
The quickest way to make solid and real change is Locally. Done Locally is how we know what is actually real and not some mind control warping messaging where we get the same old, same old. The New Boss, the Same as the Old Boss. Just Sayn'
Book arrived yesterday. Like Cellular Health I'm sure it will be a boost to our health. Thanks.
Congratulations on your book “GUT CURE.” It's also worth noting that butyrate is found in dairy products such as whole cow's milk (0.1 g/100 g), butter (3 g/100 g), and goat cheese (1 to 1.8 g/100 g). Clarified butter, or ghee, contains good amounts of butyrate (0.5 g in 50 g). Ghee is both a food and a remedy in Ayurvedic medicine, the traditional medicine of India. It can help compensate for a deficiency of Akkermansia bacteria in the gut microbiota.
Ghee is widely used in Ayurvedic cooking. It has a higher smoke point, making it easier and healthier for stir-frying foods, producing very little acrylamide. In ghee, the milk is separated from the fat, which reduces the lactose and casein content, making it a better option than butter for those with dairy allergies or sensitivities. Both ghee and butter contain approximately 3 to 5% of the short-chain fatty acid butyrate in the form of tributyrin, which has potent anti-inflammatory effects that translate into protection against colon cancer, inflammatory bowel disorders, autoimmune disease, nervous system disorders, insulin sensitivity, obesity, and more. Ghee contains vitamins A and D for the immune system and bones, and is a good source of iodine for the thyroid gland. It also contains the Wulzen factor, or "anti-stiffness" factor, which protects against joint calcification and arthritis. Additionally, it contains glycosphingolipids, which are protective against gastrointestinal infections and have antifungal properties. They contain conjugated linoleic acid (CLA), which also promotes good cardiovascular health, boosts the immune system, regulates glucose, and aids in body fat loss, leading to increased lean muscle mass. The process stimulated by CLA, through the transport of fat to the cell's mitochondria for oxidation, also reduces cholesterol and triglyceride levels. CLA supports an improved immune system by increasing antibody production.
In addition to butter, sources of short-chain fatty acids such as butyrate, inulin fibers, resistant starch (FOS and GOS), pectin, arabinoxylan, and arabinogalactan are especially beneficial. Fructooligosaccharides (FOS), found in bananas, onions, garlic, and asparagus, and pectin in apples, apricots, carrots, oranges, and other fruits, are also beneficial. Inulin is found in artichokes, garlic, leeks, onions, and asparagus. Butter is a good combination with vegetables.
https://www.westonaprice.org/health-topics/know-your-fats/why-butter-is-better/
Butyrate, the most studied of the three short-chain fatty acids, has the ability to regulate glucose, cholesterol, and triglyceride levels in blood plasma. Consequently, it improves insulin resistance and the lipid profile, and has an anti-inflammatory effect on the body. Therefore, butyrate should be considered in the treatment and prevention of obesity, diabetes, and other metabolic disorders. Furthermore, acetate can be used by the liver as an energy source. Butyrate improves immune system function, thanks to its action on cells called "regulatory T cells," which prevent the onset of autoimmune diseases. In addition, short-chain fatty acids control the proliferation of potentially pathogenic organisms such as Salmonella, Escherichia coli, and bacteria of the genus Campylobacter. They can also influence the production of IgA antibodies and cytokines that may protect against infections. Butyrate stimulates the formation of new neurons in some areas of the brain. This occurs thanks to the activation of BDNF (brain-derived neurotrophic factor), a substance that acts as a brain "fertilizer." For this reason, butyrate acts as a brain protector and prevents neurodegenerative diseases such as Alzheimer's. Furthermore, butyric acid has an antidepressant effect.
A healthy gut microbiota not only promotes the synthesis and assimilation of vitamins, minerals, and amino acids that influence the functioning of the nervous system, but short-chain fatty acids also stimulate the vagus nerve. This nerve connects the gut to the brain and increases the production by neurons of neurotransmitters such as gamma-aminobutyric acid (GABA), the deficiency of which is strongly associated with depression. https://www.mdpi.com/2072-6643/15/4/916 .----
https://www.sciencedirect.com/science/article/abs/pii/S1043276020302526 .----
TOP 22 SCIENCE-BASED HEALTH BENEFITS OF BUTYRATE AND ITS DERIVATIVES.
https://dailyhealthpost.com/butyrate-benefits/
Asking ChaGPT-5 about Butyrate in Dairy Products
Butyrate, or butyric acid, is a short-chain fatty acid (SCFA) that has multiple benefits for gut health, including anti-inflammatory effects, intestinal barrier support, and promotion of colonocyte growth. Regarding dairy products, here's a clear breakdown:
1. Naturally Occurring
Whole Milk and Dairy Products: Milk, butter, and full-fat cheeses naturally contain small amounts of butyrate because this fatty acid is present in milk fat.
Butter is especially rich in butyrate, reaching up to 3–4g per 100g.
Aged cheeses also contain smaller amounts, depending on the fermentation process and type of milk.
Fermented Milk and Yogurts:
Fermented dairy products (yogurt, kefir) can indirectly increase butyrate production in the intestine because lactic acid bacteria can promote the fermentation of residual fiber and increase the population of butyrate-producing bacteria in the colon.
2. Intestinal Butyrate Production
Although dairy products contain some butyrate, most of the butyrate we use physiologically is produced by bacterial fermentation of fiber in the colon, especially resistant starch and soluble fiber.
This means that eating only butter or cheese provides direct butyrate, but combining it with fiber promotes endogenous production.
3. Factors Affecting Butyrate Content in Dairy Products
Type of milk: cow > sheep > goat (approximately in terms of fat and butyrate content).
Fat: skimmed products provide almost no butyrate.
Fermentation and ripening: some ripened cheeses may have higher levels of free short-chain fatty acids (SCFAs) due to bacterial action.
4. Clinical/Nutritional Relevance
It has been associated with improved gut health, reduced inflammation, microbiome support, and potential protection against metabolic diseases.
Consuming butter in moderation or whole-fat cheeses can be a direct source, while yogurt and kefir help more indirectly via the gut microbiota.
If you'd like, I can create a comparative table of butyrate in different dairy products, with approximate amounts per 100g, so you can see which provides more and which provides less.
Would you like me to create that table?
Dairy Product
Approximate Fat
Approximate Butyrate (Butyric Acid)
Comments
Butter
80–82g
3–4g
Richest direct source; ideal in small quantities
Aged Cheese (like Cheddar)
30–35g
0.5–1g
Varies depending on ripening; Free SCFA portion
Fresh cheese (ricotta type)
10–20g
0.1–0.3g
Low free butyrate
Whole milk
3.5–4g
0.3–0.5g
Contains small amounts of butyrate
Semi-skimmed milk
1.5–2g
0.1–0.2g
Almost entirely bound to fat
Skimmed milk
<0.5g
<0.05g
Very small amount
Whole yogurt
3–4g
0.2–0.5g
Fermentation may promote butyrate-producing microbiota
Whole kefir
3–4g
0.2–0.5g
Butter is the most concentrated source of butyrate.
Fermented products (yogurt, kefir, cheeses) help indirectly by increasing intestinal butyrate production via the gut microbiota.
Skimmed products provide almost no direct butyrate.
Most of the butyrate our colon uses comes from the fermentation of fiber and resistant starch, not directly from milk.
In the first article on Butyrate, it comes to mind Butyrate combines, coordinates the duties of a Mayor, City Council, Public Works, Media and Policing of a Gut-topolis. A solid overview of the ever increasing information of the Gut, Mind, Body connections. With living bodies having so many complex interacting systems, this compound is revealing itself as a Foundational Starting Point affecting everything to follow. Like everything in life, whether simple to the most complex - if there is not a solid foundation, they can not stand. If our Foundation is damaged, weak or nonexistent we cannot stand.
In the second article on Ultra-Processed Foods gives us the what and why things are so out of sorts. The rise of Transnational Monopoly Corporations who answer little to nothing to the citizens, to the governments. Not only have the Transnational Individual Monopolies on their own have to much dictatorial power, they are in a sense nearly one big Gov't in and on their own through the structures of Blackrock, Vanguard and State Street. All interconnected and just one avenue to dictate policies to gov't's. They and other entities, like the WEF, (and Fink, of Blackrock, the current leader of,) push global policies and direction. The people we elect are not in charge, people we don't elect such as the Blackrock, WEF give those we do elect their marching orders. And most likely there are more unseen entities behind Blackrock, WEF giving them direction.
The quickest way to make solid and real change is Locally. Done Locally is how we know what is actually real and not some mind control warping messaging where we get the same old, same old. The New Boss, the Same as the Old Boss. Just Sayn'