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We're remote ECing, unschooling, free ranging goat dairy farmers.
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.)
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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