One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for AMAZON.com), and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

26 March 2011

Butter does not equal Butter does not equal Butter...Huh?? you say- read this!

BUTTER- here in the South we love our butter! Even those of us who thought it wasn't healthy for us and have tried to eliminate it, deep down we LOVE IT! Admit it ya'll!

But did you know that typical store bought American butter has a lower fat content than European butters, or homemade local butter????
WHO KNEW???
thats why some dishes just don't turn out right, even when you did everything right. Some things- like pastry, like white sauces, etc...well they NEED to have the high fat content!!!!! Did you know that?
I never used to know the difference between American and European butter???
Why would I pay more for that European butter on the shelf when the American stuff is cheaper?? ITS NOT THE SAME THING.
Butter does not = Butter, they are different!!!!
Typical American Butter=80% fat
European Butter=  80% to 83% fat


What does this mean??? Who cares? Well I am glad you asked!
Higher-fat butter has a more intense butter flavor, and, because it contains more butterfat and less water, it tastes richer. Many chefs prefer to use European-style butter when making recipes like puff pastry because the lower amount of water in the butter creates a flakier dough. - and in a rue, or any sauce it can make a big difference! Your rue will not turn out really right with the higher water, lower fat content butter. Neither will your fettucini alfredo!


So what if I told you BUTTER is good for you???say what you say? No its not Erika! Well read on ya'll.
 Its good for you-For real ya'll!

 Don't believe everything you read in the media. Do your own research, or read mine...
Media has us believing that the butter on your potato will go straight to your arteries and CLOG them up...
We’re constantly told that all animal fat, especially butter, is bad for us because it is saturated. Butter is particularly vilified because it has more cholesterol than other fats, yet recent scientific studies show that its bad reputation is undeserved.
There is no such thing as a completely saturated or a completely unsaturated fat; every fat is a combination of both saturated and unsaturated fatty acids.  Scientists now know that, except in rare individuals, dietary cholesterol does not influence blood cholesterol, and fat from ruminants (animals that chew their cud) contains valuable nutrients that maintain health and prevent disease.
Omega 3 and CLA (conjugated linoleic acid) are two very healthy, necessary fats that we all need in our diets. The first, omega 3, raises our level of good cholesterol, helps lower triglycerides and aids in brain function. You get higher levels of omega 3 in animal products when the animals have been fed their natural diets and not “bulked up” with grains such as corn and soy. The second, CLA, has been proven to aid in weight loss; and is found in animal products when the animals are raised in a stress free environment.FAT is an essential nutrient for our bodies ya'll!
Our brain and hormones need fat to function, and fat supports our immune system, fights disease, and protects our liver.
FAT is the body’s preferred fuel, providing us with more than twice the amount of energy as the same quantity of carbohydrates and protein. It helps the body absorb nutrients, calcium, and the fat-soluble vitamins A, D, E, and K.
And nature knows what its doing, Fat and protein are found together in nature because it’s the fat that helps us digest the protein.
FAT is digested slowly, so eating it leaves us sated and less likely to snack between meals.
If you eat a moderate amount of good fat, you’ll probably lose weight, but when you replace fat with sugar and carbohydrates, you’ll probably gain.
Unless you have issues with Dairy-
 you may think you are Milk sensitive, but really you are sensitive to the Casein or Lactate..but if you eat all Grass Fed FRESH cow butter made from RAW milk, well that Lactic Acid is not killed off if you use RAW!
and if you clarify the butter, that caisen is removed- GHEE anyone???
Some are truly too sensitive and have to stay away, but for most of us if we try the above methods, well we can then tolerate say Heavy Cream, and the butter at least.

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