I was recently Googling an article about Lectins and GI health. It was recommended not to eat whole grain bread as the Lectin level was too high, but use true sourdough bread rather than white bread. I still was eating whole grains as I don’t have GI issues, but then read there were other Lectin issues like having trouble losing weight and maintaining a slim body. Shxxxxxxt. So now I am avoiding Lectins and taking an anti Lectin supplement. I think it may be working, time will tell. I have always used butter rather than margarine, and now use more XV olive oil. Now I also have found, at Google, that butter fat provides butyric acid that is important for helping the right bacteria grow on the right fiber in the gut so they tell the brain, “we are full here, stop eating.” My favorite morning snack is now a little half & half on wild blueberries (frozen) and pomogranite ariles (little juicy red seeds). I don’t know which of my recent changes it is, but the effect on my gut has been impressive.
So your post made me curious - I love butter, but I am lactose intolerant so I make my own ghee, which takes out the lactose & casein. So what about butyric acid ... does ghee have it? The answer is “yes”!
Ghee Benefits VS Butter by Dr Axe (excellent article)
https://chocolatree.com/blogs/news/ghee-benefits-vs-butter-by-dr-axe
From link:
“Ghee Benefits vs. Butter Benefits
So how is ghee better than butter? Ghee has a unique nutrition profile without any lactose or casein, but rich in short-chain and medium-chain fatty acids and butyrate. For people who are lactose or casein-sensitive, they can use ghee because the process has removed these allergens. If you’ve been told to stay away from dairy and butter, experiment with ghee made from grass-fed beef!
Butter contains 12-15 percent medium and short-chain fatty acids, while ghee contains 25 percent or greater. The body actually metabolizes these fats in a different manner than long-chain fatty acids. The result? Medium and short chains are not associated with cardiovascular disease.”
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From ~Q: Ghee is very expensive to buy; however, you can easily make it with a pound of butter & about 30 minutes of your time. A pound of butter yields a pint of ghee, which does not need to be refrigerated. I would also strongly suggest a porcelain lined pot with a light color. You want to be able to see the milk solids when they drop to the bottom of the pan. The darker you let them get, the ‘nuttier’ the ghee will taste. I stop at a light to medium beige color. There are numerous videos on how to make ghee - watch a couple, then give it a try. Ghee is also my very favorite for greasing a baking pan - works great.
Here is a decent video on making ghee:
https://www.youtube.com/watch?v=asLxQ0q2Z3w
A couple of important points, from the video & my own experience:
- use unsalted butter
- use a pot with a light bottom
- do not ‘stir’ - use something like a flat spatula to gently move foam aside to check on the bottom of the pan ... see when milk solids are settling out & keep an eye on their color
- I strain through a cloth in a wire a strainer which definitely catches everything & results in a very clear ghee - a beautiful gold color is perfect - it will solidify as it cools
- every time you get ghee out of the jar, use a clean, dry spoon