Butter page

[mikebike]

I see not much listed doing a search for butter on MDA. What's the current thought on good quality butter?

[MeatMe216]

it's currently delicious and nutritious

[trigirl85]

I find clarifying it (ghee) the easiest to digest, pure fat, and delicious.

[Stabby]

"There is no such thing as too much butter"

-Mark Sisson

On its face butter is seemingly really good. It's basically long-chain saturated fat and monounsaturated animal fat without the PUFAs, its composition is nearly perfect. the pastured (preferably raw) stuff has lots of good fat-soluble vitamins and it's relatively inexpensive. My only trepidation is that even butter can evoke dairy allergies and auto-inflammation in some people. But then again my experience of it doesn't include raw butter so I'm not the best source of information for that. Then again neither are most people with access to raw butter, they suffer from their own prejudices as well. Can't blame them, it's yummy.

[tangentrider]

Kerrygold...yum!

[Mainer]

Raw grass fed butter must be in my diet protocol!

[Suse]

when I think of butter I think of a nice warm toasted crunchy ciabatta loaf. Ok I know thats bad... but those 2 items just go so well together. I miss it.

[Saosin80]

Kerrygold...yum!

I second the Kerrygold butter...I'm always running out! :P

[Gregory Grok]

I've tried Kerrygold as well as another brand called Plugra. They both taste wonderful. Once you make the switch to real butter, it's amazing how quickly you notice the difference. The two butters that I mentioned are so creamy. I sometimes think that I can eat a spoonful and not feel ill like I would if i tried to eat a scoop of land o' lakes or blue bonnet. I think it has something to do with the ingredients.
I'm was amazed when I read the ingredient list on the packaging. It simply said: Pasteurized cream, salt. It doesn't get much better than that.

[tangentrider]

I've tried Kerrygold as well as another brand called Plugra. They both taste wonderful. Once you make the switch to real butter, it's amazing how quickly you notice the difference. The two butters that I mentioned are so creamy. I sometimes think that I can eat a spoonful and not feel ill like I would if i tried to eat a scoop of land o' lakes or blue bonnet. I think it has something to do with the ingredients.
I'm was amazed when I read the ingredient list on the packaging. It simply said: Pasteurized cream, salt. It doesn't get much better than that.

Agreed! In fact, I think one day I shall use the unsalted as a dessert topping.