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The Hidden Truth on Instagram: "Butter was never meant to go through an industrial heat cycle. It was cream, mechanically agitated until the fat separated. That was the process. No pasteurization at 72°C (161°F). No extended high-heat exposure. Just fat, native enzymes, naturally occurring bacteria, and fat-soluble nutrients in their original form. Heat is not a precision tool. It does not “kill bacteria” and leave the rest of the food intact. It degrades the entire product by denaturing protein
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