Happy Jesus’ BD to you, too!

We can’t afford all grass-fed right now either, so I buy it now and then. In between we buy butter that is pasteurized and from a local farm that we know uses no hormones and that they’re out on grass at least sometimes. Butter is so good for you that I suggest you just go with the best quality you can find and can afford, with a goal to buy the better kinds when you can.

Egg yolks and oxidization…I haven’t gotten a clear answer on this one so I go with common sense. People have cooked their eggs for ages, so I feel confident it’s OK.

Thanks for saying hello today!

Kelly

Two wonderings: someone asked about whether cooking an egg yolk turns it into oxidized choleseterol – any ideas?

Also, re: butter – I love it. BUT paying for grass fed is quite beyond us right now, at least in the quantities we like to consume. It’s something like $11/lb and at Costco it’s more like (fluctuates) $1.50/lb. SUCH a difference. So, what drawbacks are there to the grain-fed, conventional butter? It’s still worth using it as a fat, right? Or are we getting super concentrated toxins from the conventional feed, abx, and hormones. Wow, to type that out makes it really sound bad, but $11/lb is REALLY not doable. Raw, grass fed milk is about $6.50/gal, and that’s only about three times what we’d pay for conventional, but the butter is much much more. Thanks for any thoughts and Happy Jesus’ birthday!

Looking forward to hearing what you find!

My Boys’ Teacher’s last blog post..No….Love DADDY!

Great question and you’ve got me in “sleuth mode”, I’ll either reply here or post on this as soon as I get some answers.

Be patient, I’m having router issues…it’s always something!!

My Boys’ Teacher’s last blog post..Spring is NOT here

The key to storing (and not being able to access stored fat for energy) is raised insulin production, which is a direct response to dietary carbohydrates. There is also an enzyme, produced by carb intake, that is necessary to dismantle the triglycerides outside the fat cell so they can get across the cell membrane, as well as re-assemble the triglycerides inside the fat cell. Eat fat without many carbs (like butter on non-starchy veggies, and it can’t be stored in fat cells. Not the same for bread on butter (Like Sally Fallon says, watch more about what you put the butter ON). Excess dietary fat will either be burned for energy or burned off as heat (thermogenesis).

Eating enough protein is important. If not enough is eaten, then the body will convert muscle and organ protein into glucose for fuel and that can raise insulin somewhat . Too much dietary protein can also indirectly raise insulin. Of course, it bears reminding that animal proteins come without many carbs, and plant proteins are quite starchy.

Also, fat and protein are essential *structural* building materials for the body. Dietary carbohydrates are not (only used for energy).

Since I have cut carbs as much as I can without reducing non-starchy veggies, I have been making sure I get enough protein without overconsuming protein, and making a conscious effort to increase the amount of fat I consume (primarily saturated, but the home-rendered lard I am using lately is also high (about 45% ) in monosaturated fatty acids. I’m using heavy cream in my coffee and cocoa; high fat coconut milk, cream, & whole egg baked custards for dessert; vegetable gratins with ample heavy cream and cheese; fattier, bone-in cuts of meat instead of lean skinless, boneless cuts; etc. I’m finding fat to be a great energy source, good for my skin, and my weight has dropped almost 5 pounds in the past couple of weeks (mostly from my middle). I also haven’t had a cold all winter.

It’s really great to read more people who think old-fashioned fat is a good thing.

Thanks, I’ll check that out. Of all the local ones I’ve tried the one that I like the best is Sundown brand. I know there is more to it than just which sits the best with me so I’ll go off to read your cod liver post. I wonder if there is a connection between tolerance and quality.

Beth

Hmmmm, that is very interesting. I love that you were able to get off the statins and on to the fish oil. I’m wondering what kind you take, though? Check out the cod liver oil post – there I talk about the differences between a high quality cod liver oil and a regular fish oil. (In part 1)

Nice to “meet” you!
Kelly

I look forward to the other posts on this topic.
Beth