Ha! told ya.

I cannot stand the taste of synthetic, chemical-containing butter replacements; the ingredients lists can read like something out of a mad professor's laboratory.
Give me proper butter in moderation any day.

I have spent this afternoon reading books on slimming diets, was so discouraged that i have now gorged nyself on cauliflower cheese and then raspberry trifle. Should i feel guilty? But I will try to do better tomorrow.

Message withdrawn at poster's request.

I just bought some Normandy butter from Waitrose (recommended in a post) and read on the pack that it is made from unpasteurised milk.

Help! as I have a COMPROMISED IMMUNALOGICAL SYSTEM

I doubt whether eating anything gm is harmful. Whether it harms the countryside and surrounding crops is another matter.

JaneA I suspect there is no such thing.
It all sounds a load of rubbish to me and
PREGNANT WOMEN AND PEOPLE WITH COMPROMISED IMMUNALOGICAL SYSTEMS SHOULD NOT HAVE RAW MILK OR ITS PRODUCTS

k8tie My research says GMO courtesy of Monsanto is slowly but surely weakening and sickening the human body.
Could you provide links to your research?
I'm interested in your methodology and in the actual mechanisms by which the body is being weakened.

Brittany butter from Waitrose is my favourite, then Kerrygold. I like the salted butters best. Not keen on Lurpak though.

Campylobacter, Escherichia coli, Listeria, Salmonella and Yersinia from eating unpasteurised dairy products?

When scientists have saved us all from ourselves, whatever will we die of ?

HannahLoisLuke sorry forgot to mention you in my post!
Meant to also include this link to Weston Price Foundation UK which has been my education in reorganising the way I eat for a while now.
www.meetup.com/westonaprice-london/pages/Raw_Butter/
Contrary to what you may have heard, butter is indeed better! Download the Weston A Price Foundation leaflet "Butter is Better" for more information.

Of course, you can help our local farmers by making your own butter from their raw cream and butter can be made from fresh or fermented sour cream. Search our raw milk directory for sources of raw cream. Search on the web for methods or to purchase a vintage butter churn. You can then ferment the buttermilk for cooking, such as making Irish soda bread.

BRITISH RAW BUTTER
Clover Jerseys is the only farm selling raw butter from Wales. Purchase mail order via www.red23.co.uk

Hook and Son is selling organic raw butter, and other dairy locally in Sussex and via mail order nationwide. They also sell raw, fermented buttermilk, which is otherwise hard to come by.

Grove Dairy sell raw butter and other dairy products from their Jersey herd, locally in Suffolk, and, via delivery around the South of England. The butter is not always available, but you can order in bulk and freeze if and when it is available.

- Cheese Makers of Canterbury: offer raw butter and a range of cheeses available for nationwide delivery and at The Goods Shed in Canterbury, using unpasteurized milk from British Fresian cows and from Goat milk including from Ellies Dairy. Contact Jane at:jane@cheesemakersofcanterbury.co.uk or 01227 751741.

FRENCH RAW BUTTER
- La Fromagerie sell raw French butter from their Marlybone and Highbury shops in London and mail order nationwide..
- Waitrose now sell a raw, fermented butter from France. It is churned from sour cream and has either no salt or 3% sea salt. If your store does not stock it, make an order / stocking request at customer services.
- Real France sell raw butter with seasalt at the Jubilee Market at Borough Market, near London Bridge. They also sell via mail order.
- The Teddington Cheese sell raw butter at their shops in Teddington, Richmond and online.
- Natoora sell a raw French butter: www.natoora.co...

(That was in reply to retrolady)

Taking it too far isn't it?! I have just eaten a very enjoyable apple. I can just about understand the juice thing. Supposed to give blood sugar spike due to high GI. But even that is silly IMO.

If you get into the ethics of our food producers it all becomes very confusing . . . and I begin to long for the days when things were that much simpler and the food we ate was more simple and nutrient dense and so nourished us in all the good ways. Now for so many food is poison and the enemy . . . which is so sad . . . especially for someone like me who adores all delicious things in moderation . . . yummy butter being one of them. [Just check out the children's parties now . . . most children are no longer allowed to eat the birthday cake which certainly never happened in my day

Back to the butter though . . . Cows will eat grass and some supplemental feed in winter such as silage, as they always have . . . however some farmers feed supplemental feeds and these can be corn and soya and much of these can come from GMO supplies usually from the USA. And whilst some organic dairies may raise their cows out on pasture for the vast majority of the year, others simply may not. Therefore organic certification is completely irrelevant to determining if the butter is from grass-fed cows, yet if supplemental feeds are given to the animals then these will be organic and therefore pesticide free, non GMO etc.

Now as to the actual butters available in the UK:-
Hook and Sons is grass-fed yet the price for me, I think is just too high.
I have been buying Kerrygold and Anchor and now there are all sorts of issues with these due to EU regulation or also a small proportion GMO [read roundup sprayed] soya and corn being fed to the animals as well. Now Ireland land of Kerrygold is non GMO, yet it seems imports to Ireland can contain GMO's. My research says GMO courtesy of Monsanto is slowly but surely weakening and sickening the human body.
Anchor which was ALL grass-fed from New Zealand . . . well this is now apparently according the The Grocer.co.uk no longer being produced in New Zealand due to EU laws that do not allow Anchor to import their butters any more . . . so they have a local UK "branch" that is producing Anchor butter and that butter is not 100% grass fed as is the Anchor available in non-EU countries.

My favourite farmshop Plawhatch in Sharpthorne West Sussex even though they produce their own raw milk, cream, kefir, yogurt cheese somehow do not do butter. They do stock Netherend Farm butter and now I will ask them why they stock this particular brand as they have the highest bio-dynamic [beyond organic] standards for themselves, I would hope there must be good reason. Waitrose stocks this brand too as do they stock Isigny Ste Mere French unpasteurised sea salt butter. Annoyingly they sold the unsalted version of this unpasteurised [raw] butter but have discontinued it and now have only the salted.

This is my understandings of it all as you can tell butter is very dear to me

The link for paleo foods I use a lot as they have good info for other foods www.paleo-britain.co.uk/paleo-shopping-guide/ - tho I hasten to add I am not paleo - nothing in this world will make me give up that wonderful vegetable called a potato especially the red-skinned ones mashed with lots of butter and some sour cream.

And for Anniefrance and Mamie buying gorgeous butter in France you will no doubt have delicious unpasteurised butter that is top rate especially as there are so many delicious unpasteurised cheeses also available. . . I am very jealous!

Slightly off topic, but I really don't understand why we are now being told not to eat fruit and/or fruit juice. I know it has fruit sugar (well, obviously) but how to get the 5 a day with just vegetables ...?

Only butter will do - for baking and eating. Why use a substitute for a natural food. Most substitutes contain dubious additives.

Brittany butter for me.

That certain smell of silage!

They still are here Jalima. The silage stinks a bit though, but otherwise they make nice neighbours. We buy (very) local organic Normandy butter.
The "race normande" are beautiful cows; they have dark rings round their eyes like eyeliner.

Jalima that is still what they do with cows. Let out once the grass is growing, then harvest the hay in the summer for winter feeding.

hannahloisluke Kerrygold is made from grass fed cows. Not cheap.

I remember years ago in the UK the cows were always brought in for the winter and let out again in the spring (with much leaping and bounding!).
They were fed silage (made on the farm) in the winter.

Country Life butter for me.

But they put sugar in EVERYTHING nowadays - I confess I recently bought a jar of ginger and garlic paste as I have a recipe that uses both ginger and garlic and I hate grating ginger. I can't use it as it contains sugar and tastes too sweet to me.
Who on earth would think of adding sugar to ginger and garlic??

A balanced diet using all the food groups in each meal, everything in moderation (wish I could practise what I preach) and to lose weight just cut down on fats, sugars and alcohol. Common sense really.

Re the 'plastic' spreads which I never use, you can put a carton of margarine outside in summer for a week and it won't go off, what's more even the flies won't touch it.

I can buy gorgeous French butter all the time thank goodness. But I remember Anchor was great for making shortbread.

My DD and DDiL drove me mad on my last trip to England by using a new app on their iPhones to find out the sugar lump equivalent in just about everything in their store cupboards. Mind you I do agree that there is far too much sugar in everything processed nowadays, so make virtually everything from scratch using good fresh food products.

Which brands of butter are grass fed K8tie? Although I'm hooked on Lurpak unsalted for its fresh creamy taste I'd like to try a grass fed brand.

Interesting comment about low fat diets contributing to Alzheimer's, I'll read that link, but yes the brain is mostly fat.

Years ago a GP told us to eat real butter and we have been ever since, Lurpak for us but any butter apart from Anchor is acceptable.

We just pick the 'research' we like. Last week I read that blue cheese and red wine are the reason the French live longer than us. When getting down to the detail it was a whole year! But we liked that 'research' so it must be genuine

We try to eat food which is as near to natural as possible and a variety of colours but just occasionally DH enjoys bacon, sausage or ham and I don't think there is anything wrong with that.

This week the doc said it was OK to eat chocolate as long as it was only one square. Clearly he has no idea, how can you leave the rest of the bar when you have started it?