Another butter question

[sunshinestarr]

So until we can find (and afford) the good stuff, is it worthwhile to use conventional butter? Is there anything in there? I recently asked this about milk, and I think I'm going to wait on that, but I'm wondering if butter is a different story....
Thanks!

[snowbunny]

I wouldn't. Conventional dairy really gives me the heebie jeebies. Can you render some fat from your meats and use that?

[junipermuse]

Frankly I use cultured butter that is made from pasteurized milk from grass-fed cows. I can find different brands of this kind of butter at Whole Foods, Trader Joe's, the farmer's market even Safeway has some brands of grass fed butter (Kerrygold for example is sold at many mainstream stores). I think that's a good compromise between raw grass-fed butter and totally conventional butter.

[mellifluousmama]

my understanding is that the toxins, etc accumulate in the fat. I cannot get raw grassfed butter here and use grass fed pasturised butter. I think of my fat sources as highly important and would not feel comfortable using conventional. of course... if the alternative were margerine....

[sunshinestarr]

Thanks, all! So what should I use? I mean, conventional-wise. I don't have a whole lot of options where I live. I'm not interested in margarine, but olive oil is really expensive to use all the time. We've just started using canola oil, which skeeves me out, but I don't know what else to do!

Why does everything have to be so complex??