Quick question about butter?

[RedFox]

Just wanted to ask what the wisdom was regarding using butter in recipes.
I know we are meant to be dairy free, but some of the dot connector recipes mention using butter (if I remember correctly).....
I also remember reading its ok if you tolerate it......but realise I am still a little confused about avoiding dairy but using butter?

I am in the process of creating some interesting recipes, which would be greatly helped by using butter as it has a nicer taste than other fats. fwiw

Thanks

 

[1984]

Hi RedFox - many of the references to butter are for ghee. Here's a bit about it's preparation:

Preparation

Ghee, also known as clarified butter in anglophone countries, is made by simmering unsalted butter in a cooking vessel until all water has boiled off, the milk solids (or protein) have settled to the bottom, and a scum has floated on top. After removing the scum, the cooked and clarified butter is then spooned off or tipped out carefully to avoid disturbing the milk solids on the bottom of the pan.[2] Ghee can be stored for extended periods without refrigeration, provided that it is kept in an airtight container to prevent oxidation and remains moisture-free. The texture, color, or taste of ghee depends on the source of the milk from which the butter was made and the extent of boiling and simmering.

 

[3DStudent]

FWIW, I had the same confusion as Redfox. A lot of the current recipes mention butter. And I can't see how if milk is bad for you, then butter can be ok if you tolerate it. I didn't pass butter when I checked for sensitivity. So I guess just replace butter with ghee, though I would think it has different cooking properties, like you can't get that creamy texture without the milky part.

 

[istina]

And I can't see how if milk is bad for you, then butter can be ok if you tolerate it.

As I understand it, it is because ghee is pure fat, without "evil" from milk.

 

[Julius]

It seems pretty simple, even making it.

http://nuttykitchen.com/2010/03/25/what-is-ghee-how-can-i-make-ghee/

"Since all the milk proteins have been removed due to the clarifying process, ghee’s become lactose free, making it an attractive alternative for those of you who are lactose intolerant."

my favorite part:

"It can be stored without refrigeration for several months."

 

[Pierre]

"Since all the milk proteins have been removed due to the clarifying process, ghee’s become lactose free, making it an attractive alternative for those of you who are lactose intolerant."

Not only clarification removes lactose from butter but it also removes casein, a small protein that is part of the opioid family.

 

[Psalehesost]

It does not, however, remove all traces. Think of gluten, and how little it takes to have a trace of it in something that can be reacted to. (It does not need to be enough to be visible to the eye.) Applying the same standard to ghee, it still contains traces of casein, and as such, people sensitive enough will still react to it. As, indeed, a number of people (including me) have reported.

 

[SMM]

I had similar confusions related to butter.

Stayed away from butter, containing cow's milk, widely - it was very more-ish the last time I tried it but made me sickly. Ghee was used to cook with in the past though haven't consumed it for a while.
This thread cleared up some questions I had :)

 

[seek10]

It does not, however, remove all traces. Think of gluten, and how little it takes to have a trace of it in something that can be reacted to. (It does not need to be enough to be visible to the eye.) Applying the same standard to ghee, it still contains traces of casein, and as such, people sensitive enough will still react to it. As, indeed, a number of people (including me) have reported.

I have the same question. It depends on how long it takes to remove the effect. In case of gluten it takes 6 months to get rid of effects. How long it takes to get rid of the effect of casien ?.

 

[Carl]

It does not, however, remove all traces. Think of gluten, and how little it takes to have a trace of it in something that can be reacted to. (It does not need to be enough to be visible to the eye.) Applying the same standard to ghee, it still contains traces of casein, and as such, people sensitive enough will still react to it. As, indeed, a number of people (including me) have reported.

I have the same question. It depends on how long it takes to remove the effect. In case of gluten it takes 6 months to get rid of effects. How long it takes to get rid of the effect of casien ?.

I'm not sure how long the residue actually stays in your system, but it seems to take around 1-2 weeks for some people to recover from heavy dairy addiction (this could be more to do with the opioid withdrawl than lingering casein effects), and around 3 days to recover from a major dairy slip up once already on the diet (probably a more accurate indicator).


I'd give it at least 2 weeks of abstinence if you're doing an elimination test, though. I've still yet to do this with even butter as it's so cheap and easy and delicious, but must get round to it at some point.