Re: Butter Color/Vitamin A

[Guest guest]

Actually, the yellow in butter and cream (especially grassfed

Guernsey) is not vitamin A, it is betacarotene. Sme thing that makes

carrots orange. In a healthy person, the body can convert

betacarotene to vitamin A, if there is enough fat (which is why it's

good that it's in butter.) However, in Jersey cows, I believe, it

really is vitamin A, which is colorless. So there could be vitamin A

in your butter.

I have been using raw butter and cream from Guernsey cows for over a

year, then switched to a dairy with Jersey and Holstein -- the milk is

very rich, but not nearly as bright yellow. That's actually better

for me, because I am diabetic, and diabetics are not so good at

converting betacarotene to A, so it's better to get it as already

converted by the cow. Apparently the breeds differ in this -- I think

it is explained somewhere on the Weston Price website or else the Raw

Milk one.

Ann

>

> Hello all!

>

> I was in the city yesterday and picked up some really nice looking

> butter - made of the cream leftover from making parmisagn cheese (milk

> is very carefully selected for this process). The vitamin A was a

> whopping 13% DV (Kerrygold is 8%, which is higher than standard stuff)

> - so I figured it would be nice and golden.

>

> Well, I got it home and its very white! Whiter than I've ever seen

> butter, I think. Its almost translucent. The package said it had 68%

> butter fat (I think, it could have been higher.)

>

> I tasted some last night and it tastes very parmisagn-y. It is far

> denser than the kerrygold I usually get, and not nearly as easy to

> cut. It kind of crumbles. I quite like it, although I don't think it

> will go well on everything I usually eat butter on.

>

> Could this white butter really have more Vitamin A than the Kerrygold?

>

> What other nutrients come with the nice yellow color in butter? I

> thought it was just Vitamin A, but I must be wrong (unless this label

> is).

>

> Thanks!

>

> -Lana

>

[Guest guest]

All right, I should have checked before I wrote this -- here is what I

found on the Weston Price site:

" Editor's Note: Holstein butter is generally more pale than Jersey

butter, but it becomes quite yellow when the cows are on green grass.

Carotenes in Jersey and Holstein milk give it a yellow color, but the

butterfat also contains true vitamin A—the carotenes are a marker for

the presence of vitamin A. "

Ann

> >

> > Hello all!

> >

> > I was in the city yesterday and picked up some really nice looking

> > butter - made of the cream leftover from making parmisagn cheese (milk

> > is very carefully selected for this process). The vitamin A was a

> > whopping 13% DV (Kerrygold is 8%, which is higher than standard stuff)

> > - so I figured it would be nice and golden.

> >

> > Well, I got it home and its very white! Whiter than I've ever seen

> > butter, I think. Its almost translucent. The package said it had 68%

> > butter fat (I think, it could have been higher.)

> >

> > I tasted some last night and it tastes very parmisagn-y. It is far

> > denser than the kerrygold I usually get, and not nearly as easy to

> > cut. It kind of crumbles. I quite like it, although I don't think it

> > will go well on everything I usually eat butter on.

> >

> > Could this white butter really have more Vitamin A than the Kerrygold?

> >

> > What other nutrients come with the nice yellow color in butter? I

> > thought it was just Vitamin A, but I must be wrong (unless this label

> > is).

> >

> > Thanks!

> >

> > -Lana

> >

>