4

votes

pasteurized butter

Answered on August 19, 2014
Created May 23, 2011 at 12:42 PM

Hi all, I am curious to know why pasteurized butter is condemned by PALEOs. Also, is Canadian butter any different in quality terms/acceptability? Smart money says yes but...perhaps it would be a good option to discard it from the diet altogether? Any opinions on this are appreciated.

6f2c00fcbf48c69f0ea212239b3e1178

on May 24, 2011
at 02:36 AM

Yeah, don't let orthorexia get in the way of food you want to eat. There goes your principles. What's next? Pizza? Yeah, don't wanna be orthorexic or something!!!!11

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on May 24, 2011
at 12:16 AM

haha i realize now that your title said "pasteurized" and i read "pastured"! sorry. butter is the least inflammatory of the dairy products from all I've heard... but grain-fed escalates the inflammatory response. I'm a starving (unemployed) student (and mom) too... so i get it. if you can't do pastured, then i'd just cook with coconut oil instead. you can get coconut oil fairly cheap, since most of the world thinks its evil.

76f3ead3aa977d876bcf3331d35a36e9

(4620)

on May 23, 2011
at 10:07 PM

Well said, Jack. I would never let orthorexia get in between me and delicious butter.

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on May 23, 2011
at 06:59 PM

Phoenix - personally, I think if we get to a point that we have to worry about what percentage of the PUFA fats in dairy (which is so incredibly low anyway) have been oxidized, we are way overthinking things and being too cautious. Doesn't butter/cream have less than 4% PUFA? Also they are spatially separated, so oxidation is virtually non existant.

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 06:18 PM

Thanks for the info, I like to elaborate on questions. Name brands in Canada? All of the stock seems to come from Quebec: this leaves me with mixed feelings.

76f3ead3aa977d876bcf3331d35a36e9

(4620)

on May 23, 2011
at 05:50 PM

I'm more concerned about the effects pasteurization has on the fats in dairy. Oxidized PUFAs? I know dairy has small amounts of PUFAs, but still.

6f2c00fcbf48c69f0ea212239b3e1178

on May 23, 2011
at 05:44 PM

You couldn't resist that last line, could you?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 23, 2011
at 05:30 PM

this is big lot: http://www.realmilk.com/

F73d5dcd35ac9a7013f4ed3dc0ce1229

(10)

on May 23, 2011
at 04:40 PM

It sounds like you're getting *pasteurized* confused with *pastured*. Pasteurization is just a process used to kill of bacteria. Pastured butter would mean that the cows that produced the milk have eaten a grass diet and therefore produce milk that has much more favorable nutrient levels compared to grain-fed cows.

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 02:34 PM

Such have been the rumors re: kerrygold. Since I'm pretty much a starving student I have to stick with grain-fed pasteurized and am wondering about the quality. Is there any link between butter and inflammation?

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 02:32 PM

thanks rhubarb. How about pasteurization? Does this negatively affect butter's healthful qualities? Grain-fed? Keep in mind I'm in Canada and it is alleged that hormones/antibiotics aren't used.

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 02:30 PM

Most of the butter is from Quebec. It is grain-fed pasteurized but I am trying to find out through this question: (1) why pasteurization is unhealothy(if at all); (2) why grain-fed cow butter is unhealthy(if at all)? Is it inflammatory? How high could the n-6 fats be in cow butter(3% max.?)? These are all questions contained within the above question. Hope you can help.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 23, 2011
at 01:03 PM

its all about the quality I'd say. If dairy is OK with your body and you do indeed consume it, then like ANYTHING ELSE its about the actual butter you're using. What did the cow eat, when was it made, was it pasteurized, etc etc. Butter does not equal butter just as beef does not equal beef. I have no idea about Canadian butter generally but I'd assume there is lots of variety in that large swatch of ice north of us:)

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on May 23, 2011
at 12:53 PM

Who condemns pasturised butter?

2f54dbe892ec89b12d1db686568e885a

(919)

on May 23, 2011
at 12:51 PM

Not me. I am following Dr. Harris's advice and doing my bit to reduce the European butter mountain.

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5 Answers

3
Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on May 23, 2011
at 05:28 PM

raw is probably best with cream and butter, but basically unnecessary and very expensive if you can find it. personally, i'm not sure it's worth the extra coin unless you're loaded or you just love it too much.

pasteurized butter is fine. butter has very little milk proteins, so the pasteurization process does not affect it in the same way it affects raw whole milk. for this same reason, pasteurized heavy cream is good too.

pastured butter is best (grass-fed), and only barely more expensive than regular butter. seriously.

this is discussed all over Paleohacks on multiple threads. this is not a new discussion.

76f3ead3aa977d876bcf3331d35a36e9

(4620)

on May 23, 2011
at 05:50 PM

I'm more concerned about the effects pasteurization has on the fats in dairy. Oxidized PUFAs? I know dairy has small amounts of PUFAs, but still.

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 06:18 PM

Thanks for the info, I like to elaborate on questions. Name brands in Canada? All of the stock seems to come from Quebec: this leaves me with mixed feelings.

6f2c00fcbf48c69f0ea212239b3e1178

on May 23, 2011
at 05:44 PM

You couldn't resist that last line, could you?

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on May 23, 2011
at 06:59 PM

Phoenix - personally, I think if we get to a point that we have to worry about what percentage of the PUFA fats in dairy (which is so incredibly low anyway) have been oxidized, we are way overthinking things and being too cautious. Doesn't butter/cream have less than 4% PUFA? Also they are spatially separated, so oxidation is virtually non existant.

76f3ead3aa977d876bcf3331d35a36e9

(4620)

on May 23, 2011
at 10:07 PM

Well said, Jack. I would never let orthorexia get in between me and delicious butter.

6f2c00fcbf48c69f0ea212239b3e1178

on May 24, 2011
at 02:36 AM

Yeah, don't let orthorexia get in the way of food you want to eat. There goes your principles. What's next? Pizza? Yeah, don't wanna be orthorexic or something!!!!11

2
B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 23, 2011
at 01:01 PM

2 main points from a purists paleo standpoint:-

  1. Dairy wasn't consumed in the paleolithic.

  2. Dairy can cause gut irritations in some people, which can lead to leaky gut. And that's bad.

Personally I use butter and/or ghee a couple of times a week and maybe have some greek yoghurt about once a week. I think there is some legit benefits to the Vitamin k2 found in pastured dairy. It's difficult to get in the diet from other whole food sources.

Chris Kessler has noted that people with gut damage would do best to avoid dairy until they have 'healed' and then add in a little very slowly and see how one goes with it.

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 02:32 PM

thanks rhubarb. How about pasteurization? Does this negatively affect butter's healthful qualities? Grain-fed? Keep in mind I'm in Canada and it is alleged that hormones/antibiotics aren't used.

1
77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 07:18 PM

I think personguy, you are just far out the system. so the pricy organic premium stuff looks expensive. if we get in touch with farmers and other people who are into health we notice that a lot is even for free. Its also a question in our minds how we get cheap quality stuff. On the first view it looks more expensive. in the long run its easier to figure out.

1
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 23, 2011
at 01:02 PM

This has been gone over many times, both on this site as well as on pretty much every paleo blog.

Generally avoid dairy, period. If you like dairy and it doesn't cause you problems, then butter is indeed the least offensive, even having a number of positive qualities. Get raw, unpasteurized dairy (including butter) if possible.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 23, 2011
at 01:03 PM

its all about the quality I'd say. If dairy is OK with your body and you do indeed consume it, then like ANYTHING ELSE its about the actual butter you're using. What did the cow eat, when was it made, was it pasteurized, etc etc. Butter does not equal butter just as beef does not equal beef. I have no idea about Canadian butter generally but I'd assume there is lots of variety in that large swatch of ice north of us:)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 23, 2011
at 05:30 PM

this is big lot: http://www.realmilk.com/

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 02:30 PM

Most of the butter is from Quebec. It is grain-fed pasteurized but I am trying to find out through this question: (1) why pasteurization is unhealothy(if at all); (2) why grain-fed cow butter is unhealthy(if at all)? Is it inflammatory? How high could the n-6 fats be in cow butter(3% max.?)? These are all questions contained within the above question. Hope you can help.

0
C23ec4b85f3cbeb9ddf6bf78317d56e3

on May 23, 2011
at 12:55 PM

Black Box it... if it doesn't give you any problems, then go for it. Some people do just fine on a paleo +dairy diet, and others aren't so lucky. I would definitely drop dairy altogether for the first 30-45 days before attempting to evaluate whether or not it is problematic for you.

I would say that country of origin is less important than the cow's diet. Most other countries don't make their food supply sick before slaughter, but I don't know anything about Canada. I buy Kerry Gold brand butter from Whole Foods to use in a pinch. It's imported from ireland and best I can tell, it's legit pastured stuff.

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on May 24, 2011
at 12:16 AM

haha i realize now that your title said "pasteurized" and i read "pastured"! sorry. butter is the least inflammatory of the dairy products from all I've heard... but grain-fed escalates the inflammatory response. I'm a starving (unemployed) student (and mom) too... so i get it. if you can't do pastured, then i'd just cook with coconut oil instead. you can get coconut oil fairly cheap, since most of the world thinks its evil.

77877f762c40637911396daa19b53094

(78467)

on May 23, 2011
at 02:34 PM

Such have been the rumors re: kerrygold. Since I'm pretty much a starving student I have to stick with grain-fed pasteurized and am wondering about the quality. Is there any link between butter and inflammation?

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