Re butter

[Guest guest]

>

>If you were to clarify regular butter, you would essentially remove

>all of the milk protein and the casein content would be negligible.

Take this as you wish. I'm no biochemist and I know a lot of folks are

using ghee but..

I simply don't believe that any process that you or anyone else can perform

in your kitchen can completely remove all traces of casein. Certainly a

physical process like skimming is going to leave traces. Remember also that

the commercially made ghee is not made specifically for the diet.

Manufacturers are making it because it is a traditional food and I'm sure

they don't really worry about trace or " negligible " amounts. Perhaps

" negligible " but the important thing to remember is that one of things

about GFCF is that we are dealing with a chemical process on the molecular

level.

I've seen n post the breakdown of how many opiod molecules that a

single gluten or casein molecule can produce but its quite a few. A few

stray molecules can possibly create enough harmful molecules to make a

difference. Multiply the number molecules by the number of ingestions in a

day and over a week, the amount is not at all insignificant.

This whole issue is similar to the wheat starch debate in the celiac world.

In some countries, wheat starch is allowable for a celiac diet and some it

is not. Canadian regulations prevent anything using wheat starch to be

labelled GF. There are no regulations in the US but all the major support

groups and associations don't not allow it. Still, some feel that it is

safe and choose to use it. There are no regulations at all regarding casein

content.

It is a personal choice to be sure, but there are alternatives to butter

that many have mentioned. From a company standpoint it would be a whole lot

easier for us to make our GFCF products using butter. We won't. We are a

dedicated gluten free facility because we believe that molecules DO

matter. That " negligible " amounts can be harmful and everything must be

done to ensure that GFCF really is GFCF.

On another topic...

Someone was wishing for an easy test kit for GFCF. I'm not sure about CF

but you can get a simple test kit from ELISA Technologies. It works just

like a home pregnancy test. Just mix some of the sample with a special

solution and insert it into the special reader. Wait two minutes and read

the results. We use this here to spot check ingredients from our suppliers.

The draw back is they are one time use and they are about $50 US each. They

will test for gluten down to 50PPM or .005%

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Jay Bigam

Marketing and Information Technology Manager

Kinnikinnick Foods Inc.

www.kinnikinnick.com

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