Clarified Butter Questions
Just wondering how you make your clarified butter and whether low temps or high are better? I start with raw unpasteurised cultured butter, presumably to keep all the goodness intact i want to heat it as little as possible when clarifying it... (more)
I've recently started eating a lot of Clarified Butter/Ghee as i tried some that was lurking in my cupboard for over a year and the energy it gave me is the best i've had from any fat, almost instant like coconut oil but it tastes better and... (more)
I've never tried it. On the basis that what is in nature is best them eating the fat off the side of a piece of steak is going to better for you than anything processed even butter.
I use an organic ghee from grass-fed cows. The ghee is cooked at very low temperatures. I came across high vitamin butter oil at WAPF, but can't find any informational on the actual nutritional value of high vitamin butter oil. My undestanding is... (more)
How much is okay to eat a day/week? I made some from a 1 lb of kerrygold butter a few days ago and have eaten almost the entire thing. It freaking tastes amazing and gives me the energy that was missing. I've been cooking with it plus eating it... (more)
I believe in a good mixture. In my kitchen you will find coconut oil, olive oil and ghee. Before starting the paleo diet some seven weeks ago I only used olive oil for cooking, frying ... and my total cholesterol was 255, HDL 82 and LDL 147.
I've decided to do an elimination diet for a couple months, so no processed sugar, no grains, no cheese, no ice cream cheats, going to get all my calcium from bones (canned fish/brittle broth bones) While i'm at it is there anything... (more)
Yesterday I made my first ever batch of clarified butter. I think the process went well (did it by slowly melting the butter instead of letting it boil which seems to be an alternative method). I put it in the fridge and today I made some fried... (more)
Did you take out the milk proteins left at the bottom after melting? If they're allowed to remix with the clarified butter and not removed, it can cause a kind of separation to occur when heated which is akin to frying water. They look white and... (more)
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