Guest guest Posted October 31, 2002 Report Share Posted October 31, 2002 In a message dated 10/31/02 9:13:30 AM Eastern Standard Time, Dpdg@... writes: > I haven't been reading along for a while. I hope I'll be forgiven and that > the erudite folks here > will help me find information on low-fat butter. Have the fats in low-fat > butter somehow been > altered through the process? Or are they as high quality as with normal, > pasteurized butter? Is > normal commercial butter also homogenized, as in the process described in > this website? > > http://www.apv.com/Industries/Dairy/milkfat_lowfat.htm This stuff sounds pretty bad for you. It has milk protein powder concentrate homogenized into it. If your using a pasteurized product, you would want to minimize the amount of milk protein in it, since heated milk protein seems to contribute to autoimmune and other disorders. I don't think most other butters would be homogenized, b/c if they homogenized the milk, they wouldn't be able to isolate the cream to make the butter. Some cream is homogenized, like Horizon " organic " whipping cream, but I think this is b/c consumers might think it a pain to have to shake it. If they are making butter stragiht from the cream, homogenizing would be a pointless process. I deally, the ingredients on the box of butter should say when it is pastuerized and homogenized, but of course, alas, this is not always the case. This butter is homogenized because they are adding powder protein concentrates into it. Normal butter is just cream-derived, so my guess is it isn't homogenized. When I run out of my raw butter I make from raw cream I buy the Organic Valley Cultured Butter. I'll be very mad if I ever find out they homogenize it! I would stay away from low-fat anything, as well as anything that has powdered anything added to it, especially powdered protein, and _especially_ powdered pastuerized milk protein. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2002 Report Share Posted October 31, 2002 > Hello, Native-nutritionists, > > I haven't been reading along for a while. I hope I'll be forgiven and that the erudite folks here > will help me find information on low-fat butter. Why in the wide world would you want low fat butter? >Have the fats in low-fat butter somehow been > altered through the process? Or are they as high quality as with normal, pasteurized butter? No, with all that processing they must be altered. Whatever the 'homogenization' process is it is a disaster for whole milk, and I would assume this is a similar process. >Is > normal commercial butter also homogenized, as in the process described in this website? I don't know what they do to normal commercial butter, but butter from an old fashioned dairy, or of your own making, is surely not 'homogenized' in the sense of some process that they are talking about here to mix fat and water to make a 'low fat' product. Kris > > http://www.apv.com/Industries/Dairy/milkfat_lowfat.htm > > > > Thanks! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2002 Report Share Posted October 31, 2002 , My head was spinning reading the 'low fat butter' section on APV' site. the company " ...supplies the food, beverage pharmaceutical and healthcare industries with innovative products, process solutions and support services " . they're interested neither in health nor in butter. the choice of words seems bizarre. can't figure it out. WHY do you want low-fat butter???..... as one of our friends here on the list says ... if you want the GOOD news about butter got to - http://www.westonaprice.org/splash_2.htm put 'butter' in the search box and you'll get many links. the ones bellow are just a sample few. http://www.westonaprice.org/foodfeatures/butter.html http://www.westonaprice.org/know_your_fats/oiling.html http://www.westonaprice.org/know_your_fats/skinny2.html you could check out http://www.realmilk.com/ and read their suggested reading link on http://www.realmilk.com/suggested.html Happy 'full-fat' reading, Dedy ----- Original Message ----- From: son Sent: Thursday, October 31, 2002 10:57 AM Subject: Low Fat Butter Hello, Native-nutritionists, I haven't been reading along for a while. I hope I'll be forgiven and that the erudite folks here will help me find information on low-fat butter. Have the fats in low-fat butter somehow been altered through the process? Or are they as high quality as with normal, pasteurized butter? Is normal commercial butter also homogenized, as in the process described in this website? http://www.apv.com/Industries/Dairy/milkfat_lowfat.htm Thanks! Quote Link to comment Share on other sites More sharing options...
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