Re: Butter? Ok for autistic patients? What's the deal?

July 15, 2006

> We are supposed to stay casein free, so is butter ok to use? What is

> the deal on that? Should we abstain from butter initially until some

> healing has taken place, or can we start right out on it?

You can make ghee.

Place one pound of butter (unsalted) in a good sized pan, with a good

heavy base.Heat gently until butter melts, then turn heat up to medium.

Once it starts boiling turn down to a low heat again. Let it simmer

away gently. It will foam and splutter. This is just the butter giving

off the liquids, as it turns itself into the magical ghee!!

Do not cover the pot or you will interfere with this process.

Stir from time to time. After 10-15 minutes it should start to smell

'popcorny'...mmmmm!!! It should also turn a lovely golden shade.

Skim off any foam from the top. When mixture has cooled slightly pour

it into a jar with an airtight top. There will be some solids at the

bottom of the pan. Some people discard it. Others find it a delicious

treat, on bread, or straight from the spoon!

It has a very long shelf life. Traditionally it is not kept in the

fridge ,but do so if you prefer. It will easily keep for a few

months......

However, once the jar is opened make sure you always use a clean dry

spoon to extract the contents or you will easily contaminate it.

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

July 15, 2006

Carol, we can find Ghee at Whole Foods right nearby. Would that work as well, or

is the homemade version the better bet?

Once you've made it this way, do you just use it as a one-to-one substitute

for butter then? Thanks!!

Carol Frilegh wrote:

> We are supposed to stay casein free, so is butter ok to use? What is

> the deal on that? Should we abstain from butter initially until some

> healing has taken place, or can we start right out on it?

You can make ghee.

Place one pound of butter (unsalted) in a good sized pan, with a good

heavy base.Heat gently until butter melts, then turn heat up to medium.

Once it starts boiling turn down to a low heat again. Let it simmer

away gently. It will foam and splutter. This is just the butter giving

off the liquids, as it turns itself into the magical ghee!!

Do not cover the pot or you will interfere with this process.

Stir from time to time. After 10-15 minutes it should start to smell

'popcorny'...mmmmm!!! It should also turn a lovely golden shade.

Skim off any foam from the top. When mixture has cooled slightly pour

it into a jar with an airtight top. There will be some solids at the

bottom of the pan. Some people discard it. Others find it a delicious

treat, on bread, or straight from the spoon!

It has a very long shelf life. Traditionally it is not kept in the

fridge ,but do so if you prefer. It will easily keep for a few

months......

However, once the jar is opened make sure you always use a clean dry

spoon to extract the contents or you will easily contaminate it.

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

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July 15, 2006

You can use Ghee (clarified butter where the casein proteins are

removed)or you can also use coconut oil

>

> We are supposed to stay casein free, so is butter ok to use? What is

> the deal on that? Should we abstain from butter initially until some

> healing has taken place, or can we start right out on it?

>

July 15, 2006

> Carol, we can find Ghee at Whole Foods right nearby. Would that work

> as well, or is the homemade version the better bet?

>

> Once you've made it this way, do you just use it as a one-to-one

> substitute for butter then? Thanks!!

I only made it twice in a tiny quantity and it was so yummy. It can be

sued wherever you would use butter.

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

July 15, 2006

Butter does contain some casein, and the truly sensitive (like my sons) have

even reacted to traces of casein in some brands of ghee. So I use Purity Farms

ghee (which is both lactose and casein free, says so right on the label) mixed

with a health food store shortening (all fats, no proteins) and a little salt.

We've done this for years, pre-scd, and still do it, as it tastes good, too!

Butter is roughly 80% fat so ghee, which is the fat portion of butter, is about

the same as 3/4 to 4/5 of the butter called for in recipes. Same is true of this

kind of all-fat blend.

On the other hand, all cheese contains lots of casein, so if your child

tolerates cheese, I would assume that the small amount of casein in butter is

not a problem. Someone more experienced with scd could tell you when this might

happen, or how to tell if that amount of healing has taken place.

My 12 year old non-autistic son reacted slightly, behaviorally, to his first

trial of casein (cheese) on SCD, but not to his second, his third (scd yogurt),

or, so far, his fourth (cheese, today.) My 16 year old autistic son seems to

have done alright with a spoonful of scd goat yogurt yesterday, so we gave him

another today. I know this is much earlier to try casein than is suggested on

this list, but our years of gfcf should have calmed his immune response

somewhat; my two non-autistic kids are hungry and one is losing weight; I only

have this summer for a real scd-trial for four of us; and I am keen to get to

the point of tolerating yogurt and cheese before our vacation in the San

Islands next month.

Lorilyn, day 10 of attempt #2 SCD, and almost ten years GFCF

Butter? Ok for autistic patients? What's the deal?

We are supposed to stay casein free, so is butter ok to use? What is

the deal on that? Should we abstain from butter initially until some

healing has taken place, or can we start right out on it?

July 15, 2006

Thanks, Lorilyn, I will look for that - does WF carry it? Trader Joe's?

Lorilyn Teasdale wrote: Butter does contain some

casein, and the truly sensitive (like my sons) have even reacted to traces of

casein in some brands of ghee. So I use Purity Farms ghee (which is both lactose

and casein free, says so right on the label) mixed with a health food store

shortening (all fats, no proteins) and a little salt. We've done this for years,

pre-scd, and still do it, as it tastes good, too! Butter is roughly 80% fat so

ghee, which is the fat portion of butter, is about the same as 3/4 to 4/5 of the

butter called for in recipes. Same is true of this kind of all-fat blend.