can I get enough vit. A & D from grass-fed butter? - Mothering Forums
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#1 of 11 Old 04-13-2007, 05:53 PM - Thread Starter
 
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I'm wondering if I eat enough grass-fed butter (or rather, ghee) if I can get away without taking CLO. I would eat somewhere around 1/2 c. of ghee a day. This is just regular colored ghee, there's nothing in the color to indicate that it's high vitamin, if that makes any difference.
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#2 of 11 Old 04-13-2007, 07:32 PM
 
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wouldn't this highly depend on the season? interesting idea though. :
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#3 of 11 Old 04-13-2007, 08:19 PM
 
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Well, I'm assuming that since we're talking in the Traditional Foods forum that you are talking about raw milk, not storebought. Its my understanding that vitamin D is fortified into milk, not a natural component. I supplement vit D in the winter for this reason. But it does have a good vit A component...

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#4 of 11 Old 04-13-2007, 08:30 PM - Thread Starter
 
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I think I read somewhere that pasturization destroys the vitamin D. I didn't think about that--I'm sure the ghee that I buy is pasturized although it doesn't explicitly say so on the label. I guess I can't get enough vitamin D from it, then...but maybe I can still get enough vitamin A and get the vitamin D from the sun during the summer?
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#5 of 11 Old 04-13-2007, 08:55 PM
 
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I take CLO for the Omega 3 fats - DHA and EPA. Are you getting these in your diet anywhere? They seem very important for prenatal brain development.
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#6 of 11 Old 04-13-2007, 09:24 PM - Thread Starter
 
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All my meat is grassfed so high in omega 3's...whether it specifically contains DHA & EPA I don't know.
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#7 of 11 Old 04-13-2007, 09:57 PM
 
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er... ghee is pasteurized by nature of how it's made. The butter is slowly cooked until the milk solids, which collect on top of the melted butter, toast and sink to the bottom. (Regular clarified butter is only heated until the solids separate.)
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#8 of 11 Old 04-13-2007, 11:01 PM - Thread Starter
 
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Originally Posted by tboroson View Post
er... ghee is pasteurized by nature of how it's made. The butter is slowly cooked until the milk solids, which collect on top of the melted butter, toast and sink to the bottom. (Regular clarified butter is only heated until the solids separate.)
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#9 of 11 Old 04-13-2007, 11:21 PM
 
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Quote:
Originally Posted by tboroson
er... ghee is pasteurized by nature of how it's made. The butter is slowly cooked until the milk solids, which collect on top of the melted butter, toast and sink to the bottom. (Regular clarified butter is only heated until the solids separate.)
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It's okay, I knew how ghee was made too & I still read with interest.

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#10 of 11 Old 04-14-2007, 02:30 PM
 
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Depends on what you think "enough" is. Any other sources of A and D in your diet?

Why are you asking? After all the Swiss presumably got all their A and D from dairy products too, but not just butter. Not sure if they ate organ meats, is that an option for you? Seafoods?

My concern would be the unknown vitamin content of the ghee, pasteurized or not. And land sakes that would be expensive for several jars of ghee/week!
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#11 of 11 Old 04-14-2007, 04:49 PM - Thread Starter
 
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Originally Posted by JaneS View Post
Depends on what you think "enough" is. Any other sources of A and D in your diet?

Why are you asking? After all the Swiss presumably got all their A and D from dairy products too, but not just butter. Not sure if they ate organ meats, is that an option for you? Seafoods?

My concern would be the unknown vitamin content of the ghee, pasteurized or not. And land sakes that would be expensive for several jars of ghee/week!
Probably no other sources of A & D (other than sunlight), unless grass-finished beef or beef tallow has some.

I'm doing the Failsafe elimination diet which doesn't allow CLO or organ meats...seafood is okay if fresh but I'm in the middle of Montana.

Basically I'm just trying to make myself feel better about not taking CLO for a while by rationalizing that the ghee has at least some vitamins in it! And it is expensive--cost almost $65 for a gallon of it and I could easily go through a gallon a month.
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