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Low Carbers Anonymous...

Each to their own not everyone wants to have butter I find it to rich and I prefer the spreads
 
A bit of butter on my veg lovely!
However I'm with Brunneria cream is my thing, I could eat it from the pot in large quantities!
Sadly when I first started low carbing and increased my fat my ldl and trigs increased quite dramatically, so sadly I keep my fats mostly of the traditional healthy variety, ie fish, nuts, avocadoes, etc. I know the tide is turning with regard to cholesterol but I wan't happy with having high trigs or ldl myself.
 
Jo123 said:
A bit of butter on my veg lovely!
However I'm with Brunneria cream is my thing, I could eat it from the pot in large quantities!
Sadly when I first started low carbing and increased my fat my ldl and trigs increased quite dramatically, so sadly I keep my fats mostly of the traditional healthy variety, ie fish, nuts, avocadoes, etc. I know the tide is turning with regard to cholesterol but I wan't happy with having high trigs or ldl myself.
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On an aside, a temporary rise in lipids is not uncommon for newer LCHFers. In reality, your trigs level is more driven by carb than fat, so over time that usually reduces quite materially.

As long as you have found a balance that works for you, that's the main thing, but the temporary, worrying increase to lipids can happen.
 
Unless, I can take a quick trip to Amish country for their butter, Kerrygold (in the tub) is the only grass-fed butter I can find in the stores.

I can't eat it with a spoon, though. I prefer a zesty, lemon cheesecake fat bomb instead. :)
 
I know I'm weird!

But ever time butter goes near my mouth, I start vomiting!

Axle grease does the same!

Maybe it was the echo margarine that just turned my taste buds against it!

But I don't do dairy at all except full fat yoghurt, can't stomach low fat either!

Said I was weird!:rolleyes:;)
 
AndBreathe said:
On an aside, a temporary rise in lipids is not uncommon for newer LCHFers. In reality, your trigs level is more driven by carb than fat, so over time that usually reduces quite materially.

As long as you have found a balance that works for you, that's the main thing, but the temporary, worrying increase to lipids can happen.
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What was worrying to me was that my trigs went from extremely low, on the perceived 'healthy diet', with lots of wholemeal bread, low fat etc., to quite a bit higher, which was confusing as I have read about the links between carbs and trigs.
 
AndBreathe said:
On an aside, a temporary rise in lipids is not uncommon for newer LCHFers. In reality, your trigs level is more driven by carb than fat, so over time that usually reduces quite materially.

As long as you have found a balance that works for you, that's the main thing, but the temporary, worrying increase to lipids can happen.
Click to expand...
That's happened to the wife!
But the problem is trying to convince her that it is temporary as she reduces her carbs, also she won't increase her fat!!
Her doctor won't have it either!:rolleyes:
 
vintageutopia said:
Unless, I can take a quick trip to Amish country for their butter, Kerrygold (in the tub) is the only grass-fed butter I can find in the stores.
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Just wondering vintagetopia, does the butter there in the US vary much from one region to the next?

I remember watching a cooking show a few years back where they were in one of the south-east states and the guy was cooking up a shrimp pasta. He said: "and now I'm going to make it really rich by adding a whole stick of butter", then he unwrapped this butter and I swear it was completely white! Like not even the slightest hint of the golden yellow butter colour I'm so familiar with. At first I thought it must have really been lard or some kind or margarine, but I researched it a bit and apparently butter from grain fed cows really can be that pale and horrible. It definitely didn't appeal to me. :(

I guess I must be lucky because all the dairy around here seems to be grass fed, and the butter always a really nice natural yellow (and by law, no added colouring is allowed in butter here).
 
Interesting.
I find salted is always darker yellow than unsalted.
But here in the UK I only buy Kerrygold, Anchor, or the Normandy butter previously mentioned. I choose those because they are grass fed and I read so where they have higher Vit K and better other stuff. Long time ago, so I can't remember the details.
 
I think it varies for the reasons you mentioned...what the cows eat and how much it is processed. Most are grain fed and even then, it is not necessarily vegetarian grain fed. Kerrygold is nice and yellow....and well, delicious. However, the commercial butter in our stores can be yellow, because they add coloring. I believe they call it "annatto" on the packaging.

Right now, I am in search of a grass-cow farmer who will sell me butter. ;) I am jealous of those in the UK who have so many options! In the US, they insist on selling us junk and we have to contact individual farmers or pay an arm and a leg at health/whole food stores. I think vegetables and fruit are reasonable, if you buy them in season, but dairy and meat is expensive.
 
Brunneria said:
Interesting.
I find salted is always darker yellow than unsalted.
But here in the UK I only buy Kerrygold, Anchor, or the Normandy butter previously mentioned. I choose those because they are grass fed and I read so where they have higher Vit K and better other stuff. Long time ago, so I can't remember the details.
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I think anchor has been gobbled up by Danish ARLA, and production now in UK. Better check it.
UK organic butter is grassfed in the summer at least.
 
Etty said:
I think anchor has been gobbled up by Danish ARLA, and production now in UK. Better check it.
UK organic butter is grassfed in the summer at least.
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* GASP!!! *

That's horrific news!

Mind you, I think in the UK (almost) all butter is grassfed in the summer. Who buys feed when there is grass growing for free? But I've no idea about how much additional feed is needed, probably a lot in winter.

Any dairy farmers out there, willing to educate us?
 
Because our temperatures vary little at sea level, grass grows most of the year!
Obviously, there are times, especially geographically, that it is impossible and feed is used.
But I ain't a farmer, but I cut grass about 11 months in the year!
 
I don't know how you define grass fed butter but believe me, every milking cow is fed grain in order to produce milk in reasonable quantities. Even the organically fed cow, but you get a lower rate of grain there, thus higher percentage of grass/silge/hay, thus better proportions between omega 3 and omega6.
 
Brunneria said:
Interesting.
I find salted is always darker yellow than unsalted.
But here in the UK I only buy Kerrygold, Anchor, or the Normandy butter previously mentioned. I choose those because they are grass fed and I read so where they have higher Vit K and better other stuff. Long time ago, so I can't remember the details.
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I've also always associated salted butter with a deeper yellow colour. I used to use unsalted butter (usually Lurpak) in brandy and rum butters at Christmas time and that was always much paler than my salted Kerrygold.

Robbity
 
Robbity said:
I've also always associated salted butter with a deeper yellow colour.
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Well, seeing as I have both types in the fridge right now, let's go and take a look. :D

Butters.jpg

The one on the left is salted , and on the right is unsalted. Both blocks were freshly scraped to make sure there was no surface discoloration. So yep, I'd agree. The salted looks a slightly deeper yellow. :)

BTW. Brand is same on both butters (cheapest Aldi home brand).

Both say: "Ingredients : Cream, water, (salt). Minimum fat content 80%. Product of Australia".
 
uart said:
Well, seeing as I have both types in the fridge right now, let's go and take a look. :D

View attachment 13791

The one on the left is salted , and on the right is unsalted. Both blocks were freshly scraped to make sure there was no surface discoloration. So yep, I'd agree. The salted looks a slightly deeper yellow. :)

BTW. Brand is same on both butters (cheapest Aldi home brand).

Both say: "Ingredients : Cream, water, (salt). Minimum fat content 80%. Product of Australia".
Click to expand...


I appreciate your strong investigative work, there @uart :)
 
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