Butter

[Guest guest]

.....How are we

> gaurenteed that ALL the casein has been removed leaving ONLY milk

> fat?....

My concern, too, after all the work to understand and implement the

diet, why blow it? We've " upped " the diet, too, to remove as many

other contaminents as possible, including Vit A palmitate (in case

Dr. Megson is right), bovine hormones, antibiotics & viruses, and the

other harmful chemicals usually found to some degree (within " safe "

limits) in dairy products.

[Guest guest]

> What is the process,milk goes through to make butter? How are we

> gaurenteed that ALL the casein has been removed leaving ONLY milk

> fat? I would love to have a healthy inexpensive stick of butter to

> cook with and use-but IMHO there would be no gaurentee that every

> time butter would be ok-there has to be error somewhere in

> manufacturing processes-this would be crosscontamination risk in a

> very large sense to me.If anyone could explain to me how I could be

> wrong-please do-but as for now I will consider it a big risk-too

big

> for me. Lis aF

We all know there are 3 macro nutrients :carbs, fats, protein. If you

go out and ask a butcher for, lets say, lard, what you are getting is

pork fat (and yes, it does rule, Emeril <g>). You are not getting

protein or carbs...just fat. Same thing with butter...that's why I

believe butter and heavy cream are ok for lactose intolerant (lactose

is sugar or a carb) because there is no milk sugar in it. The reason

lactose intolerant people may not be able to eat ice cream is because

it is usually made with cream and milk (the milk has the lactose).

If

you read the back of the pkg. of heavy cream or butter it says sugars

or protein are negligible.

When you make butter you take the cream, beat it (churn it) until it

gets beyond cream, gets hard and buttery like butter and pour off the

watery stuff (ie:buttermilk). It's fat...plain and simple, it

shouldn't have sugar (lactose) or protein (casein etc) in it...it's

not supposed to. Anyway, in light of it's chemical makeup I can see

why the nurse at Great Plains Lab told the mom what she said about

butter being

ok. However, since I am a newbie, I don't want anyone taking my word

for anything. I am, however, going to continue to use butter coz I

think it's good for me (and my kids). Heck it's alot better than any

margarine. And since I have a very cool

KRUPS ice cream maker I am going to make ice cream with pure heavy

cream only and see how Ben reacts to it. Yipee!