Irish butter banned in Wisconsin still surfaces

WSAW-TV ^ | 3/12/2017 | Associated Press

[Vendome]

Consumers from Wisconsin are crossing the border to Illinois to stock up on a commodity they can't buy in the Dairy State -- Irish butter.

[broken_clock]

"I’ll have to try it. All I buy is Land O’ Lakes Sweet Cream Unsalted Butter. Good stuff!

As did we, until we discovered it at Costco. Either one; salted or unsalted.

[FreedomPoster]

I think Costco gets all the NZ lamb. They sell tons of it.

[bigtoona]

Grass fed butter has a darker yellow tint and contains much mire vitamin K. We go through a couple pounds of it each month, Costco has the best price that we found.

[Dr. Bogus Pachysandra]

It’s quite surpising how much salt is in salted butter!

[Flaming Conservative]

Thanks.

[infowarrior]

Thanks for posting. I’ll have to check out my local Maryland Costco to see if they carry it.

If in PG County, the Safeway on Oxon Hill Rd carries Kerrygold, I've seen it there, but never purchased it...

the infowarrior

[rmlew]

I have it in my fridge now. Not quite as good as Swedish butter, which is almost impossible to find in the US, and easier to find than Finlandia butter.

[rmlew]

How come there are not American grown companies doing this? Plenty of grass in the USA. Am I missing something here?

There are. At least in NY, we can get Organic Valley Butter. That does not mean this will taste the same. Not all grass is the same and cows generally also eat other stuff. Finally, the strains of bacteria used to culture the butter are different between companies.

As a side note, the primary reason why butter from grass-fed cows tastes different is that it has more vaccenic acid and less oleic acid.

[piasa]

There is a little less water in European butters...makes a difference in some foods like pastry.

[PA Engineer]

There are a few beneficial effects of Medium Chain Triglycerides (MCTs), particularly Caprylic and Capric Acid.

First, they are insulin sparing. Where sugars (carbohydrates) and proteins increase insulin production, medium chain and long chain fatty acids do not. This is important for both Type I and Type II diabetes.

Second, unlike long chain fats (C12 and above), MCTs are absorbed more efficiently and are rapidly available for energy. Here is a rough diagram of the process:



Third, as we age (or suffer from metabolic syndrome) we become less efficient in processing carbohydrates (Pyruvate Cycle). Carbohydrate metabolism is a 28 step process versus MCTs with 3.

Fourth, there is a rapid availability of ketones from MCTs to both the brain and body (preferred cellular energy) at the cellular level (carnitine shuttle). This was one of the immediate effects I noticed when I began switching over MCTs in my diet. The other oddity was "lucid dreams". This has been reported by many and I don't think it has been clinically investigated.

Fifth, MCTs seem to keep a person in dietary ketosis (not diabetic ketosis) and is helpful for weight loss. This is also important for those on a ketogenic diet.

Finally, the majority of brain disorders are the result of metabolic dysfunction and insulin dysregulation. These include Parkinson's, Huntington's,and Alzheimer. The brain is the most energy demanding organ in the human body and accounts for 20% of calories consumed on a daily basis. MCTs bypass the glucose cycle and provide needed ketones for brain function.

These are just a few benefits. There are more. Personally, I noticed quite a change in energy, memory and cognitive skills when I went Ketogenic and incorporated MCTs). Hope that helps.

[FoxInSocks]

Oh, really. In that case, I’ll start looking for any buying it.

[Vendome]

I just picked up some Plugra and Kerrygold.

Yummmm

[Charles Martel]

Two things I would love to get from Normandy. 1. Norman butter, and 2. Calvados (Noman apple brandy).

Most good liquor stores do stock imported French Calvados. It's always been a bit sharp-tasting to me, but mixed with a bit of sweetener, water and apple cider, it makes fantastic sorbet in those small "slush mug" type ice cream makers. Normandy also has that third product, pommeau. It's sort of a fortified wine beverage made from cider and calvados, IIRC.

Norman (and Breton) butter - the stuff with large sea salt crystals in it - is indeed a luxury. I had a local grocery that stocked it all the time, then it became a seasonal product, then it vanished completely. I'm lucky to have a real cheese shop not far away and can get it there, but it arrives in small batches and sells out fast.

[Squantos]

Agree ..... bulletproof coffee every morning !