Guest guest Posted September 1, 2009 Report Share Posted September 1, 2009 There shouldn't be any casein in ghee, which I also mentioned as a way to make butter more shelf-stable, I believe. Butter, ghee and butter oil are also more concentrated sources of fat-soluble vitamins and healthful saturated fat. I eat way more butter than milk, and it would be hard for me to get as much fat and Vitamin A were I to restrict my dairy fat consumption to whole milk or even cream. Butter is infinitely flexible for cooking and eating. The same can't be said about milk. I don't see any mystery here. But you could write to Sally and and ask them, and let us know what they say. Cheers, Jeanmarie On Aug 31, 2009, at 11:23 PM, Mike wrote: > > I think its because Weston Price, based on the groups he observed, > put > > a Jeanmarie points out that some people can't > handle casein, but that's kind of irrelevant because there's no > assumption anywhere in Sally's writing that milk or butter or any > other food is a universal food. Of course there will be people who > can't handle milk, and there's enough casein in butter to cause > problems for casein-sensitive people, so it's not like butter > represents a solution to casein-sensitivity. Butter oil might count > as a solution but it's not a common food and it's a pretty bad way to > treat a delicate food like milk with all the heating usually used to > make butter oil (I'm aware of the new high-tech low heat methods). My > point remains that the emphasis on butter is very strange, and rather > ridiculous in the passage I quoted. > -Mike > > Quote Link to comment Share on other sites More sharing options...
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