Butter or spread?

Tiglath

Proper butter only.

lostinrates

~Chameleon~ wrote: »

Are you similarly affected by goats' or sheep's milk products? I find I can tolerate those much better than cows' milk.

Like you I often use mayo in sandwiches or simply cut out butter completely if it's a wettish filling.

We don't know yet, its very recent diagnosis, and hopefully 'transient'. I have a very contrary body. Milk has been one of my staples because I eat fairly low cal anyway, and often cannot eat but need to line stomach for meds, so milk or yogurt is perfect.

The other pita about losing cow milk is...well, there are a herd of organic cows here so my milk is no extra cost :rotfl:

If it turns out I can have goats dairy products we might well consider getting a couple of goats, but I know two goats and my husband will go all gooey over the kids and rather than regular goat meat we'll have a herd of goats .


I'll probably be having some more tests in October/November after some more time experimenting with lactose. ATM its confused because I also have to take prescribed probiotics.....which are milk based :rotfl:. Everything they tested me for last month I showed intolerance or allergy too, but I do eat, so I am surviving.

And if they say margarine is the key to survival I'll be really upset.

thriftwizard

LiR, I'm lactose-intolerant but luckily seem to be able to manage small amounts of butter, cream & FF cheese or whole-milk yogurt. They've never formed a big part of my diet, though, having made the link myself in my early teens, long before the docs did. It's low-fat stuff that really sets me off, and makes my other allergies flare up too; apparently the fat can "buffer" the lactose enough for me to digest it. But then again, I really don't eat or drink much of it; I don't take milk in my drinks or on any cereal I may have to eat, and might have a couple of tablespoons of yogurt or a small helping of (mild) cheese maybe twice a week. But I eat lots of leafy greens & pulses, so last time my bone density was measured, it was very good.

However, you'd have to haul me over hot coals before I'd eat those horrible spreads. I do buy them from time to time as we sometimes have young PGs who have never even seen butter & treat it with grave distrust to start with, but they generally just end up going mouldy in the fridge & getting chucked out - the spreads, not the young PGs! We cook with butter and olive oil & fry with sunflower and/or sesame oil.

~Chameleon~

thriftwizard wrote: »

We cook with butter and olive oil & fry with sunflower and/or sesame oil.

Have you tried rapeseed oil for frying? Better than sunflower oil. I've never fried with sesame, only ever used it as a flavouring. I often use coconut oil too, far healthier as it's a medium chain triglyceride and is used by the body in a different way to other saturated fats.

[Deleted User]

Lurpak light on bread etc and flora buttery along with stork for baking

-taff

butter usually and stork [or whatever it is now] for pastry.

thriftwizard

Oooh - forgot - I sometimes make & use lard, if my smallholding friends have let me get my paws on some of their very excellent, no-routine-medication pork. Also goose fat, after Christmas. The lard makes fantastic pastry.

lostinrates

thriftwizard wrote: »

LiR, I'm lactose-intolerant but luckily seem to be able to manage small amounts of butter, cream & FF cheese or whole-milk yogurt. They've never formed a big part of my diet, though, having made the link myself in my early teens, long before the docs did. It's low-fat stuff that really sets me off, and makes my other allergies flare up too; apparently the fat can "buffer" the lactose enough for me to digest it. But then again, I really don't eat or drink much of it; I don't take milk in my drinks or on any cereal I may have to eat, and might have a couple of tablespoons of yogurt or a small helping of (mild) cheese maybe twice a week. But I eat lots of leafy greens & pulses, so last time my bone density was measured, it was very good.

However, you'd have to haul me over hot coals before I'd eat those horrible spreads. I do buy them from time to time as we sometimes have young PGs who have never even seen butter & treat it with grave distrust to start with, but they generally just end up going mouldy in the fridge & getting chucked out - the spreads, not the young PGs! We cook with butter and olive oil & fry with sunflower and/or sesame oil.

That's really interesting, thanks.

I might ask in the health forum for some non medical advice but rather experience with lactose intolerance as basically between tests I'm experimenting to see what works for me. Last night lactase pills and a glass of milk did not work for me. It might be that some food poisoning I had in march has brought on the lactose issue. I have other intermittent issues with food but to be honest, I had no idea all this was going on ( we thought this was a funny symptom of a neurological problem I have showing up as something like ibs) so I don't really trust my self to gauge!:o

~Chameleon~

lostinrates wrote: »

That's really interesting, thanks.

I might ask in the health forum for some non medical advice but rather experience with lactose intolerance as basically between tests I'm experimenting to see what works for me. Last night lactase pills and a glass of milk did not work for me. It might be that some food poisoning I had in march has brought on the lactose issue. I have other intermittent issues with food but to be honest, I had no idea all this was going on ( we thought this was a funny symptom of a neurological problem I have showing up as something like ibs) so I don't really trust my self to gauge!:o

Since your bout of food poisoning have you ever taken any probiotics to help restore your natural gut flora? That could be your answer, if not.

Lucy_Lastic

I use spreadable butter for spreading and ordinary supermarket's cheapest butter for baking cakes etc with a bit of lard added for pastry.

No yukky spreads in my house!