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BTD Forums  /  Eat Right 4 Your Type  /  Why is Butter Safe for O's?
Posted by: Ronagon (Guest), Monday, September 3, 2007, 9:09am
Butter is dairy, right?  Then why is it safe for O's?
Posted by: Henriette Bsec, Monday, September 3, 2007, 9:37am; Reply: 1
Very litle lactose - no cassein
- but IF sensitive use ghee
- however nothing beats REAL organic cold butter from happy cows on grass;-D
Posted by: ISA-MANUELA (Guest), Monday, September 3, 2007, 9:50am; Reply: 2
isn't it coz of the longchain fatty acids??) :o ......very important for gut integrety ;) :D
Posted by: Henriette Bsec, Monday, September 3, 2007, 10:54am; Reply: 3
could be another reason .....
Posted by: italybound, Monday, September 3, 2007, 1:16pm; Reply: 4
Quoted from ISA-MANUELA
isn't it coz of the longchain fatty acids??) :o ......very important for gut integrety ;) :D


this would only be for ghee tho right?  :)
Posted by: Ronagon (Guest), Monday, September 3, 2007, 1:58pm; Reply: 5
All I know is that butter works for me.
Posted by: Kristin, Monday, September 3, 2007, 2:23pm; Reply: 6
Quoted from Henriette_Bsec

- however nothing beats REAL organic cold butter from happy cows on grass;-D


;D ;D ;D ;D ;D ;D


Now I know why B's are so mellow... it's from the dairy!!




:K)
Posted by: OSuzanna, Monday, September 3, 2007, 2:33pm; Reply: 7
Quoted from Ronagon
All I know is that butter works for me.


Me too!
Posted by: mikeo, Monday, September 3, 2007, 2:34pm; Reply: 8
make sure it's organic...non organic has many steroid and antibiotic residues in it
Posted by: Henriette Bsec, Monday, September 3, 2007, 2:57pm; Reply: 9
Quoted from Kristin


;D ;D ;D ;D ;D ;D


Now I know why B's are so mellow... it's from the dairy!!




:K)


;-D

Posted by: Henriette Bsec, Monday, September 3, 2007, 2:57pm; Reply: 10
Quoted from pkarmeier


this would only be for ghee tho right?  :)


Well the butter still have the long chain ... so
Posted by: Brighid45, Monday, September 3, 2007, 3:09pm; Reply: 11
I use butter in recipes where ghee is not an acceptable substitute, and ghee for everyday cooking and consumption. Ghee is the best part of butter--the butyric acid--without the milk solids that cause inflammation in sensitive people. That said, butter is yummy! :) I agree with  Henriette's recommendation of organic butter from grass-fed cows. There's a BIG difference, taste and quality-wise, imo anyway. If you're used to cheapo commercial butter, trying the good stuff is a revelation. You can even make your own, if you have an organic, additive-free source for cream.

If butter doesn't bother you, enjoy.  Os have so few dairy options, taking advantage of one small one is kinda nice sometimes. :)
Posted by: ISA-MANUELA (Guest), Monday, September 3, 2007, 3:19pm; Reply: 12
sooo it is dear Hettilein ;) ;D ;D......both do have......lch.f.a's  ;D ;D
Posted by: italybound, Tuesday, September 4, 2007, 5:34pm; Reply: 13
posting so new people are not confused..........because I got confused w/ some of the above conversation and I've been around awhile..........didnt catch the 'long chain' thing until just now.
Ghee conains short chain fatty acids ..that is what makes it so good for us.

From Dr D: Ghee contains short chain fatty acids that really help energize the cells that line the colon, and in exchange, they will work better and interact more efficiently with the bacteria in the gut, further enhancing the breakdown of fiber, which in turn makes more short chain fatty acids, which energize the cells of the colon lining, which…

Posted by: ISA-MANUELA (Guest), Tuesday, September 4, 2007, 6:49pm; Reply: 14
:B :X :B :X....ouch ::) .....ahem...ok for the correcture ;) ;D....sorry I was persuated that it is the contrary :o ....ok so we go for the butyrate ??) ;) ;D :D.....
Posted by: italybound, Tuesday, September 4, 2007, 8:10pm; Reply: 15
Quoted from ISA-MANUELA
:B :X :B :X....ouch ::) .....ahem...ok for the correcture ;) ;D.....


:K) :K) :K)
Posted by: ISA-MANUELA (Guest), Tuesday, September 4, 2007, 9:44pm; Reply: 16
;D :K) ;D :K) ;D :K) ............................................;)
Posted by: Lloyd, Wednesday, September 5, 2007, 3:25am; Reply: 17
Quoted from pkarmeier
posting so new people are not confused..........because I got confused w/ some of the above conversation and I've been around awhile..........didnt catch the 'long chain' thing until just now.
Ghee conains short chain fatty acids ..that is what makes it so good for us.

From Dr D: Ghee contains short chain fatty acids that really help energize the cells that line the colon, and in exchange, they will work better and interact more efficiently with the bacteria in the gut, further enhancing the breakdown of fiber, which in turn makes more short chain fatty acids, which energize the cells of the colon lining, which…




What everybody needs to remember is that the fat profiles of butter and ghee are identical. Identical. The same amount of short and long chain fatty acids. The difference is that the ghee has the water and the milk solids removed. Making ghee does not magically remove cholesterol or long chain fatty acids. They are still there!  ;)

EDIT: Those wanting low cholesterol ghee may want to look at Reply #2 on this thread.
Posted by: Whimsical, Wednesday, September 5, 2007, 11:18am; Reply: 18
Quoted from Aneja RP, Murthi TN. Beneficial effects of ghee. Nature 1991;350:280.
Milk fats … from cow or buffalo milk contained 0.6 and 0.5% CLAs, respectively … microbial fermentation during curd formation increases the CLA content of milk fats to 1.0% … Heating of milk fats … as in ghee making, is known to increase CLA content.  There is a further increase of CLA content (2.5-2.8%) in ghee samples when butter is clarified at higher temperatures (120 degrees C) than at the 110 degrees C (1.1-1.3%) traditionally used in villages to make ghee.

Posted by: Whimsical, Wednesday, September 5, 2007, 11:22am; Reply: 19
Quoted from Paraphrased from Sharma H, Clark C. Contemporary Ayurveda. Philadelphia: Churchill Livingstone. 1998.
In the traditional (desi) method, un-homogenized milk is made into yogurt and then churned with water.  The cream rises to the top and is heated until the water is vapourized and the milk solids precipitate out.  This is the preferred method, because it “produces almost twice as much conjugated linoleic acid” (p.67)

Posted by: italybound, Wednesday, September 5, 2007, 12:46pm; Reply: 20
Quoted from Whimsical
There is a further increase of CLA content (2.5-2.8%) in ghee samples when butter is clarified at higher temperatures (120 degrees C) than at the 110 degrees C (1.1-1.3%) traditionally used in villages to make ghee.


So if one is clarifying it in an oven of 350 degrees......the CLA is further increased as well? (pray)(pray)
Posted by: Whimsical, Wednesday, September 5, 2007, 5:45pm; Reply: 21
Just because the oven is 350 degrees does not mean that whatever you are cooking or baking is...  I'm not sure how hot the ghee would get in that oven, but in that article they also said that heating it to 120 degrees would be impractical at home...  I'll look up the quote when I am at home.
Posted by: Lloyd, Wednesday, September 5, 2007, 11:27pm; Reply: 22
Quoted from wikipedia  (bolding mine)
Conjugated linoleic acid (CLA) refers to a family of many isomers of linoleic acid (at least 13 are reported), which are found primarily in the meat and dairy products of ruminants. As implied by the name, the double bonds of CLAs are conjugated.

Conjugated linoleic acid is a trans fat, though some researchers claim that it is not harmful in the same fashion as other trans fatty acids, but rather is beneficial.


Quoted from medscape  (bolding mine)
The term conjugated linoleic acid (CLA) describes a group of conjugated, octadecadieonic acid isomers of linoleic acid.[1] The two isomers with known biological activity are cis-9,trans-11 linoleic acid and trans-10,cis-12 linoleic acid. Dietary sources of CLA are animal products, such as beef, poultry, eggs, and heat-processed dairy products like cheese, milk, and yogurt.[2] The typical ratio of cis-9,trans-11 to trans-10,cis-12 in foods is about 30:1 to 70:1; CLA supplements usually provide 50:50 ratios of the two isomers. Linoleic acid does not appear to be converted to CLA within the body in significant amounts. Although plant oils are good sources of linoleic acid, they contain only small amounts of CLA. CLA can be synthesized by exposing the linoleic acid in plant oils (sunflower and safflower) to base and heat.[3]


Linoleic acid is, of course, a long chain (polyunsaturated) fatty acid. The conversion to CLA via makes it a trans fat.

Quoted from more from medscape
Adverse Effects
Commonly reported adverse effects of CLA are gastrointestinal, including nausea, diarrhea, dyspepsia, and loose stools.[1-4]

Precautions and Contraindications
CLA is generally well tolerated. However, because of the potential effects of CLA on glucose regulation, patients with diabetes or cardiovascular disease should avoid CLA use.[1-4]

Interactions
CLA may interact with antidiabetic medications because of its effect on glucose metabolism and with hyperlipidemia medications because of its potential effects on lipid levels.[1-4]

Conclusion
Although CLA's benefits on body composition are promising, its negative effects on glucose metabolism and insulin resistance are troubling. Supplemental use of CLA produces minimal reductions, at best, in body weight, despite its favorable effects on BFM and possibly LBM. Use of CLA for weight reduction should be reserved as an adjunct therapy to standard weight reduction interventions and limited to patients requiring mild weight loss and at low risk for diabetes and cardiovascular disease. Patients considering CLA supplementation should discuss the matter with their physician and be monitored for glucose and lipid changes.

http://www.medscape.com/viewarticle/547232_print



Natural CLA seems to be useful. If the trans fats created by heating (ie more CLA) are identical then that could be useful. We know there are differences in molecules (eg handedness) that make a difference. That may or may not apply here, I don't know. For the moment I'm assuming them to be the same. There are some reasons to wonder about too much CLA, possibly blood type dependant.

Whatever minor changes there are in the fat profile thru creation of trans-fats, there is still the essentially same long chain and cholesterol profile as previously stated. If anything there is more saturated fat than before, counting the new trans fats as saturated.

EDIT 9/6: Duh, CLA is not saturated. The change in the bond making it a trans fat does not change that it is polyunsaturated. Writing too fast!
Posted by: Lloyd, Wednesday, September 5, 2007, 11:49pm; Reply: 23
A further thought.

Since the CLA is created through heating (like other trans fats that we commonly know of) then anyone frying with butter should get an increase in CLA from their cooking. It would depend on the temperature and time needed among other things. So the CLA effect could possibly be had from butter in some cases. One would think that there would be more notice of increase in trans fats from cooking with butter if this were the case though.  :-/

In any case, the CLA increase may be beneficial. At this point it seems to be, there seems to be a lot to learn about it yet. Note the quote in my above response from medscape, which has a number of negative factors.
Posted by: Whimsical, Thursday, September 6, 2007, 12:25am; Reply: 24
Actually, most trans fats that people are "scared" of are created through hydrogenation of oils (making liquids into solids).  Think margarine - a butter substitute made of "healthier" vegetable oils and made spreadable via hydrogenation (although some margarines are non-hydrogenated).  Doing this adds to the shelf life of packaged products that contain fats, because double bonds are less stable (and therefore go rancid faster) than single bonds.  Another reason to avoid packaged food...

This hydrogenation reaction in itself does not create trans fats, but rather removes the double bonds in unsaturated oils by pumping in hydrogen.  Unfortunately, this reaction can also run backwards and these hydrogenated fats can revert to double bonds.  The difference is that when going in reverse, the double bonds reformed can be trans double bonds  (a more symmetrical orientation in 3D space), rather than cis (less symmetrical, more lopsided).  Thus the name "trans fats".  Cis double bonds are found in nature, trans double bonds are generally not.  However, since CLA is naturally occurring in animal fats and animal products, I guess some of it IS natural.  The same way SOME omega-6 fats are ANTI-inflammatory (contrary to what the general population seems to think)...  But that is for another time...

Oh, and my understanding is that the primary benefit of ghee is due to short-chain fatty acids (particularly butyrate), as discussed earlier.  These short-chain fatty acids "feed" the colon cells, which are very important because in addition to being an integral part of the immune system, they help produce vitamins such as vitamin K and biotin.  Many, many people (Dr. D included) claim that ghee is higher in butyratee than butter, but I haven't gone searching for specific sources.  The only book and journal sources I had on hand were about CLA because last year I wrote a paper about ghee.  
Posted by: Lloyd, Thursday, September 6, 2007, 2:22am; Reply: 25
No question that the value of the ghee as we are looking at it is the butyrate and I believe the MCT's like caprylate as well. Whatever the value of the CLA is, it is largely undertermined at this point and could be positive or negative for groups of people. The small amounts we deal with naturally seem like an approach that I am more comfortable with at this time for myself.
Quoted from wiki
CLA supplementation has, however, been shown to increase C-reactive protein levels and to induce oxidative stress[6] and to reduce insulin sensitivity and increase lipid peroxidation.[7]



Yes, the hydogenation is a different process than the ghee making. A link from Wiki that glazed my eyes over is available for anyone who is interested.

I've been unsuccesful in finding any composition breakdowns of ghee, only being able to find anhydrous butter oil - which should be essentially the same, the only difference being the processing of the butter. The centrifuging should have zero or negligable effect in the one case, heating the butter in the other (in the presence of metal and air) being apparantly responsible for whatever differences your sources are noting regarding CLA. As far as there being more butyrate in the ghee, with the lack of data available to me I am going to continue to presume that it is the same (or nearly the same) as anhydrous butter oil.

In addition, the CLA content can vary from one cow's milk to the next, so it's possible that some (if not all) of the difference is control related. One would hope they tested the same batch before and after "gheeifying" to eliminate this but I have seen far worse mistakes in otherwise scientific procedings. There are also two different isomers of CLA, the ratio between the two may have some importance as well.

Posted by: Lloyd, Thursday, September 6, 2007, 6:27pm; Reply: 26
Just a logic 'quickie'.

A pound of butter has less fat than a pound of ghee. Why? Because there are nonfat ingredients in butter. For the same reason, there is more butyrate (or any other fatty acid found in butterfat) in ghee than butter, but the fat profiles are the same as far as makeup of the total fat by percentage. The change of some of the linoleic bonds to make some of it CLA does not change the amount of linoleic acid in the ghee, just what small percentage of it is this trans fat form.

In order for there to be higher butyrate content as a percentage of the total fat, there would have to be a reduction of some of the other fatty acids. Do some of them dissapear by vaporization in cooking? (possible, trivial) Do some of the chains break into shorter chains? (not aware of this, seems unlikely). Do some of the longer chains otherwise get strained out? (seems unlikely, trivial).

It may be the case that some of the fatty acids are digested into butyrate after ingestion. I would argue that the major advantage of ghee over butter is the lack of milk proteins and sugars rather than anything magical about the ghee itself. Both butter and ghee have relatively low butyrate content as a percentage of total fat but they are still the best natural dietary source for us.

The advantages or disadvantages of CLA differences in ghee relative to butter and relative to how it is cooked is probably minor or trivial in nearly all cases, although I will admit that many of the diet principles work on similar small amounts so I could be wrong here.

Edit: The USDA Nutrient Databse actually shows that there is the same amount of butyrate (4:0) in butter as in anhydrous butter oil per weight, even though there is less total fat. The effect seems to apply also to the MCT's, with long chain fatty accids lower by proportion in butter. If the anhydrous oil was obtained thru clarification or distillation rather than centrifuging this could be explained by the loss of the lighter, shorter chains in the heating process to some extent. I'm curious at this point since the anyhdrous oil could have been created by several differing methods.
Posted by: TypeOSecretor, Sunday, October 28, 2007, 3:19am; Reply: 27
Most of what everyone is talking about here is way over my head.  However, in Dr. D'Adamo's Cancer book, when he discusses the meat issue for Type O, he says on p. 52
Quoted Text
...Meat products are a source of conjugated linoleic acid (CLA), which can be a potent anticancer agent for Blood TypeO.  Furthermore, research conducted since 1999 shows that animals that graze on pasture have from three to five times more CLA than animals fattened on grain in a feedlot.  By simply switching from grain-fed to grass-fed meat products, you can greatly reduce your risk of a variety of cancers.  Synthetic CLA, available in tablet form, has about half the cancer-fighting potential of CLA in grass-fed meat....
  
In case anyone is interested
Posted by: 521 (Guest), Sunday, October 28, 2007, 12:01pm; Reply: 28
Wow.  Lloyd is the butter man, for sure.
Posted by: Lloyd, Sunday, October 28, 2007, 2:55pm; Reply: 29
Quoted from 521
Wow.  Lloyd is the butter man, for sure.


No, sometimes I just get more carried away than others. Research is addictive at times!

Since those posts were written I have determined that Dr D is using the USDA Nutrient Database info on anhydrous butter oil for ghee in his DDA program (part of SWAMI). Based on those tables, butter has a higher content (by weight) of butyrate than ghee. The issue with CLA's is moot in my mind as there is no comparison of butter and ghee available on this point that I can find:
Quoted from National Dairy Council
A variety of factors, such as the cow's diet, can influence the CLA content of milkfat. Because the CLA content of dairy products is related to their fat content, CLA levels are greater in higher fat than in lower fat products. The finding that various dietary manipulations can increase the CLA content of milkfat may open the door for CLA-enriched dairy foods.

In vitro and experimental animal studies document a growing number of potential health benefits for CLA. These include:



Anticarcinogenic Effects. CLA inhibits the proliferation of some cancers such as mammary, colorectal, prostate, and forestomach cancers. Virtually all studies have used synthetic mixtures of CLA. For the first time, an anticarcinogenic effect has been demonstrated for naturally-occurring CLA in food (butter).
Antiatherogenic Effects. CLA lowers total and LDL cholesterol as well as triglyceride levels and reduces the severity of atherosclerotic lesions in the aortas of experimental animals.
Body Composition Changes. Intake of CLA reduces body fat and increases lean body mass in several species of growing animals.
Enhanced Immune Function. CLA enhances select immune responses in experimental animals, while at the same time protecting against immune-induced cachexia or body wasting.
Increased Bone Formation. CLA intake by growing animals increases the rate of bone formation by influencing factors that regulate bone metabolism.
Anti-Diabetic Effects. CLA improves glucose utilization and reverses symp-toms of diabetes in laboratory animals genetically at risk for this disease.


Of course, as a site promoting dairy products they are not mentioning possible adverse effects for some groups of people. One mans food.....


More on manipulation of CLA content:

Using natural feed ingredients, we designed a diet that would enhance the cis-9, trans-11 CLA content of milk fat and collected the milk from cows at Cornell's Teaching an Research Farm. We then collaborated Dr. David Barbano and workers at Cornell's Food Science Department to produce butter. The result was a butter that had a CLA content eightfold greater than control butter.

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