New Treatments | The quest for [REAL BUTTER]. 99% of the butters found in groseries aren't the real original. 

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The quest for REAL BUTTER. 99% of the butters found in groseries aren't the real original.


Thursday, January 17 2002 - Filed under: General

A couple of weeks ago I discovered that butter was allowed on the
SCDiet.
Somehow I hadn't read about it before and I had only used olive oil
since I started the SCDiet (about a year ago)..

I started using the butter, but I noticed I was developing some gas in
the intestines and stomach, which caused the usual effects..
Last night I woke up feeling really bad, like I did before I started
the SCDiet a year ago.. Lots of gas, I was able to resist vomiting
luckily.
I discovered it was because of the butter I ate that day. The symptoms
had gone worse and worse day by day as I was eating butter daily (the
vicious cycle was restarting I think)..

I decided to stop using butter immediately and I now feel relatively
fine again..
Then I started some research..

I remember the article on ''real'' butter, someone sent to the
HealingCrow list some time ago:

The Case for Butter
www.newtreatments.org/ga.php?linkid=284

So I reread the article and I decided to try and find the real,
traditional butter based on sour cream, instead of sweet cream
(unfermented).
I luckily found one that wasn't even a bit more expensive than the
usual butters. There is only one brand in the Netherlands that produces
the old, real, traditional cultured, sour-cream-based butter. All other
brands are based on unfermented sweet-cream.

Then I found another site, which writes this:

Experimental Buttermaking methods
www.rochsec.vic.edu.au/Pages/MGPages/butterprod.html

There have been many attempts to develop new manufacturing methods with
the object of producing butter with no undesirable properties. One of
these methods, the NIZO method (Dutch), uses sweet cream as the raw
material. As much buttermilk as possible is drained off after butter
formation. This sweet buttermilk consequently contains most of the
copper ions. Externally produced lactic acid is then added, together
with a special starter culture, to produce the bacterial souring that
gives the butter the required aroma. This method has a relatively good
yield and the buttermilk is sweet. The butter has a good taste, good
keeping qualities and high oxidation resistance. It is very likely that
several similar methods will be adopted in the future if present tests
fulfill their promise. However, there are still some obstacles. The
methods cannot be used in countries where the addition of foreign
substances (lactic acid) to dairy products is prohibited.
end quote

On another Dutch site I discovered that all (except for this one brand)
butters in the Netherlands are produced using this NIZO method.
So it seems like in The Netherlands (and perhaps some other countries),
the production process of milk is different from those in the rest of
the world !
The difference between sweet cream and sour cream butter is as large
(or leven larger) than the difference between commercial and SCD
yoghurt (or commercial and traditional buttermilk). I even think the
sour cream butter contains many beneficial (lacto-)bacteria like the
SCD-yogurt does..

The NIZO-method sweet cream butters all contain 1% carbohydrate
(lactose)..
The USDA listst the lactose content of butter at 0,06% ! That's a very
big difference ?

Which butter do you use in the USA ?
Sweet, Dutch-NIZO-sweet or sour cream butter ?

I am so lucky I skipped the part in BTVC that butter was allowed,
because otherwise I wouldn't have recovered as fast (or worse: I might
have given up on the SCD)..

Here's an article on how to make cultured butter at home:
http://www.chowhound.com/writing/butter.html



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