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Raw, grass fed, organic, pastured, hand loved by maiden heavy cream.

Discussion in 'The Epi-Paleo Diet' started by jeanie@truelongmont.com, Mar 14, 2012.

  1. We have been getting heavy cream from raw/grass fed cows. It's VERY heavy. . like cream cheese, not pourable. I've been using this with the assumption it's more like butter than milk product. My version of the bulletproof coffee. I've seen enough comments on the blog now about people cutting this out that I'm starting to wonder if it has a negative effect on CT adaptation/weight loss.



    Is it milk or is it an ok fat?



    Hmmmm.
     
  2. nonchalant

    nonchalant Silver

    Good queston, Cavemam.

    I've been drinking the cream that separates from raw grassfed milk for over a year. But I"ve noticed when I don't drink it for a week, the puffiness under my eyes improves. And my HS-CRP test was high. And Dr. K says to cut it out, even the raw grassfed stuff. So I'm cutting it out.



    Butter, however, gets a pass, usually. Do you have any inflammation currently? That might be the criteria.
     
  3. Lyndra

    Lyndra Gold

    Part of my reason for doing CT is to improve my hormone balance and reduce inflammation. I had a hormone panel & lipid panel done in December and it showed my hormones are totally out of kilter and I have an elevated hsCRP. I have been relying on butter and to some extent, heavy cream, for my fat sources. The cream I'm using is 100 percent fat - no protein, no carb. The butter label says it is made from cream, salt, and microbial cultures. What makes butter OK - is it fermented in some manner? I could give up the cream but would really like to stay with the butter.
     
  4. Some of the fatty dairy products - like butter and some cream cheeses can be made from "cultured" cream. I have assumed that conferred SOME benefit, but who knows for sure.
     
  5. Croak

    Croak New Member

    Heavy cream is fine as a fat source. It's the insulin spike, lactose carbs, and casein/lactose AI issues that makes dairy a problem. Heavy cream, like butter and hard cheese, has little or no lactose and casein. So while technically a dairy product, it's not on the shit list.



    It is quite calorie dense, so I wouldn't over do it.
     
  6. nonchalant

    nonchalant Silver

    Maybe my problem is that I just let the cream separate itself from the raw milk. Perhaps there is too much casein still attached, unlike with heavy cream. Sorry, I'm just desperately trying to think of a way to be able to keep drinking it.
     
  7. omlh@todmi.com

    omlh@todmi.com New Member

    I make my own creme fraiche (a fermented heavy cream) with 4tbspns buttermilk and 1 litre heavy cream (preferably raw). Then I either put it into a yoghurt maker for 36 hours or simply leave it on the side in a covered bowl wrapped in a towel for 36 hours. Then I either use it as heavy cream in cooking or for eating for my incredibly lactose-intolerant husband, or I turn it into butter, reserving the buttermilk for the next batch of creme fraiche :D
     
  8. donkjellberg

    donkjellberg Silver

    I recently cut out dairy with the exception of some raw cream from Organic Pastures in my coffee. I am now transitioning to bulletproof coffee and like it. Its more work but a nice change of pace. It still adds fats and satiety to my morning drink. I'm going to add cinnamon and cocoa as an experiment today.
     
  9. I don't drink coffee right now but there is Crio Bru which is like ground up cacao beans that you brew like coffee. It's wonderful to make bulletproof drink with cinnamon and fennel pollen dessert spice. YUMMY!!
     
  10. Caroline Cooper

    Caroline Cooper New Member


    Hi Cavemam,



    I think you will need to self-experiment. Some people are just not tolerant to dairy even if it is the best of quality and raw. Most people do well with butter and heavy cream. It is best to get your dairy raw and from a local source. If you can get raw colostrum in season that would be great too. The fluid part of milk, where all the lactose sugar is, can be a problem for people if they are wanting to be ketogenic. It would be better to drink your raw whole milk during high summer.



    If you can tolerate milk and want to drink it, I think it is best to drink milk seasonally starting with raw colostrum from a local cow. Ideally, cows should only be milked during the peak growing season for grass. This makes the best milk. In most areas, this is a four to six month season.



    Here is more about milk and a recipe for raw colostrum shake and raw ice cream:

    http://www.eatkamloops.org/vanilla-colostrum-shake/

    http://www.eatkamloops.org/walnut-maple-ice/

    http://www.eatkamloops.org/milk-milk-and-more-milk/



    Yes, I have a family cow. Here is Olivia:

    http://www.eatkamloops.org/looking-for-another-cow/
     

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