Yeah, I think it’s time for a rant.
I’ve been having a conversation with myself about even though it’s great that you can find so much wonderful information on the web, it’s even more amazing how much truly bad stuff there is out there. It takes some skill to know what you should believe, and it’s kind of sad how many people are spreading, and believing, bad information. The thing that set me off today isn’t even political.
If you didn’t know, I’ve been having GI problems for about two and a half years. I don’t intend to go into that journey (Odyssey?) now. The key bit at the moment is that right now I’m trying to go very low in carbs, and mostly cut out dairy.
So… butter. Well, I’ve recently learned about clarified butter, looking for info on someone else’s issues. If it’s just the fat, then it doesn’t have the part of dairy I’m avoiding. Yeah! So I was just looking on the internet about how to clarify butter, and my search turned up a really ridiculous article about ghee not being safe if you’re casein sensitive. I’m not saying it is, necessarily, always safe. I am saying the article is ridiculous.
I’ll quote a bit here:
I recently (July 2018) reached out to some popular ghee companies and have found that the amount of casein in commercial ghee varies widely. … some are outrageously high in casein (20,000 PPM).
Umm… I don’t know who said their ghee had 20,000 ppm of casein, or how that mistake was made, but anyone who applied just a milligram of common sense would see right away that this number had to be a mistake. (By “who”, I mean what specific person. The blog author does say it’s Organic Valley.) Because here’s the thing. 20,000 ppm is 2%. In regular butter (that hasn’t had the solids removed), the milk solids content is 1-2% in total. I don’t know how much of that is casein (vs. whey and carbohydrates.) But I do know that there are other components to the solids, and that 2% is the very high side of estimates. Typically, it’s closer to 1% combined. You can’t removed the milk solids and leave behind more casein than was there to begin with. She didn’t just mention that in passing, either. She makes a really big deal of what a crazy high number it is:
You wouldn’t see a Celiac touching a 20,000 PPM gluten waffle with a ten foot pole.
Without ever going “Hey, that doesn’t sound right. I’d better look into it before publishing this (mis)information to people who are likely to believe it, because I have the title “doctor” in front of my name.”
(P.S. The thing about Celiac disease is a non sequitur, in case you didn’t notice.)
So all right. The company has given bad information about it. Don’t trust them. But don’t make a big deal out of something that obviously isn’t true!
And she also doesn’t trust do-it-yourself. Which I can see, because we aren’t going to scientifically measure at home. But she also misrepresents what do-it-yourself actually is. Why? That makes no sense to me at all.
Even the Institute for Functional Medicine (IFM) teaches physicians how to make homemade ghee in their GI class so that they may teach their patients to do so….
I’ve seen people make ghee before– you simmer the butter until the proteins foam at the top, then you scoop off the foam with what looks like a wonton scooper or a spoon. That’s a solid “nope” for me.
I promise you, when physicians are taught how to make it for people with food sensitivities, they don’t just simmer the butter until the proteins foam at the top, then scoop off the foam. But people more commonly make clarified butter or ghee because it’s good to cook with. Not because they’re worried about food sensitivities.
And when it comes down to it, that’s not what the woman in the linked video did, either. She scooped off the foam at the top (which was basically whey), and left other solids stuck to the bottom of the pan (that part would have been mainly casein). So a combination of scooping and pouring got almost all of the milk solids out. And after that, she filtered, to get out nearly all of the rest.
So I made clarified butter today. I filtered twice, each time through 2 layers of T-shirt. (Some instructions say use cheese cloth, but the holes in cheese cloth really are too big. Why bother filtering if that’s all you’re going to do?) It’s delicious. I stirred it into a tablespoon of peanut butter (1 gram of sugar there), and mixed in some finely chopped unsweetened chocolate. I’m going to cook an egg in it tomorrow. I’m happy. (Now that I got that off my chest.)