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WHAT TYPE OF BUTTER ?

Like all other animals you are essentially a lump of fat and protein. It makes sense that you should be getting most of your calories from fat and protein.

You didn't evolve to eat refined carbohydrates.[/quote]


D'you know what? That's a very simple but deeply profound statement! :D
 
Any full fat butter works for me so I go for whatever is on offer. Never have used marg, just don't like the taste, and as for the stuff that claims it tastes like butter, well it doesn't
 
I love President butter, and also a Swiss butter called Meggle and Dutch Wheelbarrow unsalted. So far, the best place I've found for offers on butter is Waitrose. Our branch frequently has butter reduced and I'll buy as much as I can and freeze it.

Ju
 
Lurpak butter and traditonal British butter are made by very different methods so taste very different.
Most European butters are cultured butters This type is made from fermented cream ie cream left to stand
They discovered how to industrialise this by adding cultures (lactic acid) to the cream and the making the butter.
Lurpak is a lactic acid butter.

British butter is normally made from fresh cream that is churned whilst fresh. It isn't acidified.
If it's made with pasteurised milk then it's termed sweet cream butter (I can buy raw cream butter but I don't think it's available in the UK)
Cultured butter is good for cooking as it has a higher smoke point and less water than sweet cream. Otherwise it's a matter of taste.
(you never know when info can come in useful, I learned that when I worked at the Danish centre for a holiday job, a very long time ago)
 
Hi wiflib, :)

Sadly I have been on a "No fat, no oil , no sugar, and a vegan Diet" during the last 5 months which is showing excellent results. :D

I am not a vegan yet I am now beginning to understand some of their views. :(

Personally I would prefer a small dose of butter than marge, but I must wait until this test diet is over. :wave:

Roy. :)

Do you know how many calories are in butter and cheese and ice cream? Would you get your dog up in the morning for a cup of coffee and a donut
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phoenix said:
Lurpak butter and traditonal British butter are made by very different methods so taste very different.
Most European butters are cultured butters This type is made from fermented cream ie cream left to stand
They discovered how to industrialise this by adding cultures (lactic acid) to the cream and the making the butter.
Lurpak is a lactic acid butter.

British butter is normally made from fresh cream that is churned whilst fresh. It isn't acidified.
If it's made with pasteurised milk then it's termed sweet cream butter (I can buy raw cream butter but I don't think it's available in the UK)
Cultured butter is good for cooking as it has a higher smoke point and less water than sweet cream. Otherwise it's a matter of taste.
(you never know when info can come in useful, I learned that when I worked at the Danish centre for a holiday job, a very long time ago)
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Well I'm certainly glad to know you ... Phoenix the Connoiseur of Fine Butters! :lol:

Now I have another question to ask - In your opinion si a lactic acid butter better or worse for me than a churned butter that isn't acidified?

:think:
 
izzzi said:
I am not a vegan yet I am now beginning to understand some of their views. :(
Personally I would prefer a small dose of butter than marge, but I must wait until this test diet is over. :wave:
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How long to go Roy? I hope you'll tell us about your results.

In someways "Paleo" is at the opposite end of the spectrum to "Veganism" (I eat alot of meat). However, lots of the sensibities are the same: both are about high-quality-whole-food. I learned alot from reading Scott Jurek's book ("Eat and Run"), he is one of the world's greatest ever (possibly the greatest ever) ultramarathon runners, and a strict vegan.
 
Grace
The Danes would say that theirs is the superior product.(? 'friendly' bacteria; though I doubt they are live) There is slightly less lactose in cultured butters but whether that applies to the industrially produced lactic acid butters I don't know.
Danish butter comes from a mixture of cows some grass fed for a lot of the year but others not: so some would say that was a problem.http://lurpakusa.com/faq

Some would say it was best if it was made with raw milk from grass fed cows , set out to stand in the dairy till it ferments and then churned yourself.
http://www.naturallyknockedup.com/sweet ... -cultured/

TBH I doubt there is any difference in benefits or not between manufactured products.
Personally, I won't eat magarine but I don't eat much butter either. :lol:
 
wiflib said:
Flip Def, I've not had that in ages! I love it too, I do get funny looks at work when I take bits of cold chicken and spread it liberally with butter.

Trigs of about 0.8 on my last test as far as I can remember.


Now, chicken......................
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I think it was the dreadlocks and Dr Martins for a midwife that made your name stick in my memory Libby. Not because I thought it odd, although I have never had dreadlocks, I am the proud owner of a pair of purple Docs, and a professional. I thought I was the only woman of 'a certain age' who had them, so was delighted when you confessed to them as well. I haven't been able to wear mine for a few years due to terrible carb inflicted swelling of my ankles, but I tried them recently and they fit perfectly. Snow and ice doesn't stand a chance against Docs :lol:
 
phoenix said:
Grace
The Danes would say that theirs is the superior product.(? 'friendly' bacteria; though I doubt they are live) There is slightly less lactose in cultured butters but whether that applies to the industrially produced lactic acid butters I don't know.

The wealth of information on this forum is astounding! Not only am I learning about diabetes I'm into the science of foodstuffs now. It takes me back to a school trip to Shropshire back in the 60s. We went to visit a farm which specialised in yoghurts, milk and butter and we watched the whole process from bringing the cows in to the churning, the separation of curds and whey and we even washed our hands in whey as it was an ingredient in many skin products. We did smell a bit afterwards but our hands were lovely and smooth. I remember coming home loaded with yoghurts and butter and telling my Mum I wanted to be a farmer's wife because I loved being around all those smelly animals. :lol:
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I use Waitrose Essentials. It's a perfectly adequate butter, but not a luxury brand. I wouldn' touch anything labelled "LITE/LIGHT2 with a bargepole.
low carb requires a fairly high fat content to work properly.
the idea that animal fats are bad is based on BAD SCIENCE and brainwashing!
Hana
PS I'm an animal, NOT a plant!
 
Like Handar I buy the basic butter for whichever supermarket I'm shopping. It's usually a good 50p cheaper than a bigger brand or own brand.
 
HI borofergie :)



One month to go on my vegan , no fat no sugar diet, I shall show results when I receive them.

I find it interesting about the paleolithic diet not having dairy products,

Roy. :)


We know which side our bread is buttered if we want to keep in GraceK's good books
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