I've been reading articles that pertain to butter being somewhat safe in small amounts for those with a casein intolerance. I know certain ghees are tolerated by some, but I'm just curious about butter. One of the articles was on the Body Ecology Diet website. Some other articles give it a big NO.
Just curious,
Nancy
Is it possible to eat butter?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Nancy,
It seems to be an individual thing. Some folks can, some can't. (Ain't that always the way?) I'm pretty sure I can't, but not willing to find out the hard way at this point. In other words... we each have to figure it out for ourselves.
I'm using coconut oil and duck fat for the kinds of purposes I would have used butter for in the past. I know you've had some luck with the Earth Balance (of course I can see why being able to eat something cooked by/for others, where butter is the only 'suspect' ingredient, would come in handy - at any time of year, but especially now).
Sara
It seems to be an individual thing. Some folks can, some can't. (Ain't that always the way?) I'm pretty sure I can't, but not willing to find out the hard way at this point. In other words... we each have to figure it out for ourselves.
I'm using coconut oil and duck fat for the kinds of purposes I would have used butter for in the past. I know you've had some luck with the Earth Balance (of course I can see why being able to eat something cooked by/for others, where butter is the only 'suspect' ingredient, would come in handy - at any time of year, but especially now).
Sara
Well, depending on how you look at it, butter is considered to be a low-casein product. It usually contains slightly less than a third as much casein as whole milk. Typically, it contains about 1% protein, which consists of about 80% casein, and 20% whey. IOW, butter averages about 0.8 grams of casein, per 100 grams of butter, whereas whole milk contains about 2.6 grams of casein per 100 grams of milk.
The amount of casein in ghee depends on how it's separated. If the whey is dipped off the top, and discarded, and the clarified butter that remains, (suspended above the casein solids), is carefully dipped off, separation is probably better than pouring it through a fine sieve, because if all of the clarified butter/solids mix is dumped onto the sieve, then the fat has to run through all of the protein, in order to pass through the sieve, so some cross-contamination will probably occur.
Obviously, ghee always contains far less casein than butter.
Tex
The amount of casein in ghee depends on how it's separated. If the whey is dipped off the top, and discarded, and the clarified butter that remains, (suspended above the casein solids), is carefully dipped off, separation is probably better than pouring it through a fine sieve, because if all of the clarified butter/solids mix is dumped onto the sieve, then the fat has to run through all of the protein, in order to pass through the sieve, so some cross-contamination will probably occur.
Obviously, ghee always contains far less casein than butter.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Joefnh
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Nancy I've been making clarified butter for about 12 years now. One of the first early clues as to future problems is I could no longer tolerate dairy products. A local restaurant owner mentioned that he also cannot tolerate butter except when it's clarified.
While dairy products don't cause major issues for me, I notice right away a gurgling stomach, gas and if I eat enough D...unlike gluten the effects are short lived.
Since we are both living in the New England, lobster just needs its clarified (whether your DF or not) butter and lemon. I learned how to make clarified butter long before the whole MC and crohns thing kicked in. Even now with meds I still do better with clarified butter.
To make it, I usally purchase a couple of pounds of lightly salted butter (Cabbots is best) and then put into the smallest pot that I have over very very low heat. The goal here is to melt the deepest liquid of butter over the lowest possible heat. When done right it takes a good 45 minutes to melt the butter and when this happens the golden butter oil floats to the top and the caesin protein settles on the bottom as a whitish substance.
Never let the mix get hot enough to bubble as that will just mix the caesin with the butter oil. Remember it's the golden butter oil that has that great, incredible and pure butter taste we love. The caesin, the whitish substance is very bitter. After the butter is totally melted and the caesin has settled to the bottom, I slowly pour off the golden butter oil into a shaped container for it to solidify and then discard the whitefish caesin. Overall you'll never get all of the butter oil out of the mixture as trying to get the last bit of it risks the caesin mixing in, just throw it away. In the end you I'll yield about 60 - 70 % of the total weight in the butter oil which tastes absolutely great, is safe, and works the same in recipes.
Nancy I make a batch of this about once every 2 or 3 weeks and it tastes incredible on GF bread or when used in recipes. Remember this is more or less what you get in a good New England seafood restaurant. No self respecting New Englander would have a sweet lobster without it!!
Matter of fact I'm making the GF,DF, SF King Aurthur brownies mix for tonight...I have 'volunteered' to take my neighbors 6 year old daughter (Nestles best friend) and now 5 of her closest friends to go see the Muppets movie for the second time. The brownies are for a good safe snack made with the caesin free butter.
This process works well and tastes great Nancy...best of all it's safe for most of us.
Joe
While dairy products don't cause major issues for me, I notice right away a gurgling stomach, gas and if I eat enough D...unlike gluten the effects are short lived.
Since we are both living in the New England, lobster just needs its clarified (whether your DF or not) butter and lemon. I learned how to make clarified butter long before the whole MC and crohns thing kicked in. Even now with meds I still do better with clarified butter.
To make it, I usally purchase a couple of pounds of lightly salted butter (Cabbots is best) and then put into the smallest pot that I have over very very low heat. The goal here is to melt the deepest liquid of butter over the lowest possible heat. When done right it takes a good 45 minutes to melt the butter and when this happens the golden butter oil floats to the top and the caesin protein settles on the bottom as a whitish substance.
Never let the mix get hot enough to bubble as that will just mix the caesin with the butter oil. Remember it's the golden butter oil that has that great, incredible and pure butter taste we love. The caesin, the whitish substance is very bitter. After the butter is totally melted and the caesin has settled to the bottom, I slowly pour off the golden butter oil into a shaped container for it to solidify and then discard the whitefish caesin. Overall you'll never get all of the butter oil out of the mixture as trying to get the last bit of it risks the caesin mixing in, just throw it away. In the end you I'll yield about 60 - 70 % of the total weight in the butter oil which tastes absolutely great, is safe, and works the same in recipes.
Nancy I make a batch of this about once every 2 or 3 weeks and it tastes incredible on GF bread or when used in recipes. Remember this is more or less what you get in a good New England seafood restaurant. No self respecting New Englander would have a sweet lobster without it!!
Matter of fact I'm making the GF,DF, SF King Aurthur brownies mix for tonight...I have 'volunteered' to take my neighbors 6 year old daughter (Nestles best friend) and now 5 of her closest friends to go see the Muppets movie for the second time. The brownies are for a good safe snack made with the caesin free butter.
This process works well and tastes great Nancy...best of all it's safe for most of us.
Joe
Joe
Like Joe, I've also made casein. There is a recipe in Dee's kitchen.
I don't seem to tolerate it anymore, or at least not right now. When I was tolerating it, I would react to the tiniest amount of butter. I had pork tenderloin in a restaurant once and didn't realize that they had dipped it in butter. I had D the next day.
Gloria
I don't seem to tolerate it anymore, or at least not right now. When I was tolerating it, I would react to the tiniest amount of butter. I had pork tenderloin in a restaurant once and didn't realize that they had dipped it in butter. I had D the next day.
Gloria
You never know what you can do until you have to do it.
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draperygoddess
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Thanks everyone for your input.
Joe, I am going to try making the clarified butter, I bet it does make those baked goods taste better. I would also use it to sautee my veggies along with olive oil. Use it for a baked haddock, there is no end to how many things will taste better with clarified butter. I haven't tried King Arthur brownies either. I use their all purpose flour for my pancakes and waffles and they are great. Have fun at the movies!
Nancy
Joe, I am going to try making the clarified butter, I bet it does make those baked goods taste better. I would also use it to sautee my veggies along with olive oil. Use it for a baked haddock, there is no end to how many things will taste better with clarified butter. I haven't tried King Arthur brownies either. I use their all purpose flour for my pancakes and waffles and they are great. Have fun at the movies!
Nancy
Leslie,
Actually, I can only find the one without soy at one health food store and only one.
I did make some clarified butter today and waiting to try it. I only used a pound of butter to see how it came out. It looks good and we were very carefull about not letting any of the protein mix when we poured it off. It sure smells good.
Nancy
Actually, I can only find the one without soy at one health food store and only one.
I did make some clarified butter today and waiting to try it. I only used a pound of butter to see how it came out. It looks good and we were very carefull about not letting any of the protein mix when we poured it off. It sure smells good.
Nancy
earth balance
Lesley,
i cant find it either anywhere.
sucks
i cant find it either anywhere.
sucks