Every toxic chemical present in the environment will be concentrated in butter. Dairy farmers use antibiotics and growth hormones. Often the field the cows graze in have pesticides present. These contaminants find their way into butter. The continual consumption of small amounts of antibiotics can encourage yeast infections and fungi such as candida, a modern day plague.
Milk is the most disrupting allergen in the modern diet.
Milk allergies can increase other allergic reactions. It can cause sugar cravings, tiredness, hypoglycemia and even skin disorders. In all the disadvantages that butter exhibits, one small advantage remains. Because butter is low in essential fatty acids, it does not transform at high temperatures. This makes it stable for frying because the heating will result in very little trans-fatty acids.