Re: Re: Fwd: butter (long)

[Guest guest]

Based on this reply, it looks like whey might be alright too then?

BTW, clarifying butter isn't hard to do. I used to do this before we had

kids on those lobster dinner nights (remember them?). Just melt the butter,

taking care not to burn it, then slowly pour it into a container. All the

whitish frothy stuff should stay in the first container, and only the

yellow liquefied pure butter (ghee) should go into the second container.

The frothy stuff is casein, salt, and other impurities.

Also since we're on this general subject I had a talk with the person that

makes the maple syrup we buy for our house. He's a local auto mechanic who

farms for fun and profit. He told me that last year he used I believe it

was one third of a small tub of promise margarine to boil down what became

about 60 gallons of maple syrup (hundreds of gallons of sap).

Since our son isn't using lots of the syrup, just a little bit with his

GF/CF waffles, we're still letting him use the syrup.

I hope this isn't offensive to anyone, I certainly don't mean to be. I am

very interested in learning about quantifying this stuff. There's much more

we don't know than we do. For instance, we know that labs have found

evidence of these gluten and casein peptides in our kids, in amounts that

they simply ought not be in.

We know that removing these foods from our kids' diets seems to have a very

positive effect, in many many cases.

But what we don't know is, how much is too much? This is unfortunately not

just from the standpoint of what gets into our children but also what may

be present in foods that we don't know about.

If foods were reliably and accurately labelled regarding gluten and casein

content, I'd be among the first to go 100% GF/CF. OTOH, is my kid getting a

few molecules only of casein from the maple syrup we give him? Is that

having any effect? Does working in an emergency room expose hospital

workers to that much morphine?

I know it's easier to ask questions than to find the answers. I just wanted

to express some of what's been on my mind.

Marty

At 04:46 pm 6/26/01 +0000, you wrote:

>This is in reference to your request for information about the amount

>of

>casein in butter.

>

>Regular butter, both salted and unsalted, contains approximately 0.8%

>milk

>protein. 80% of milk protein is casein and 20% is whey protein

>(lactoglobulin and lactalbumin). Therefore, butter contains

>approximately

>0.64% casein (0.09 grams per serving [1 Tbs.]. or 0.72 grams per 1/4

>lb.

>stick).

>

>Challenge Whipped Butter contains 0.05 grams of casein per serving (1

>Tbs.).

>

>

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

>all of

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

>

>Heavy cream contains approximately 2.2% milk protein, or 1.76% casein.

>

>Sincerely yours,

>

> D. Forsmo

>Technical Services