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Study of the VItamin D Content of Butter
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Russ
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 Posted: Thu Mar 19th, 2009 12:48

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I found this 1942 study titled "The Vitamin D Content of English Butter Fat througout the Year":

http://www.biochemj.org/bj/036/0456/0360456.pdf

This study is old enough that it should be safe to assume that the cow's producing this butter weren't being supplemented with Vitamin D.  Anyways, once you figure out that those crazy Englishmen of the 1940s apparently liked to use dashes in place of decimal points, you can see that the results in Table 2 show that in May there was 0.29 IU per gram of butter fat, in July it was 0.86 IU per gram of butter fat, in September it was 0.50 IU per gram, and in December it was 0.25 IU per gram (so the Vitamin D content did seem to increase as the cows got more sunshine).  They also show values for the Vitamin D content of the "non-saponifiable residue" of the butter fat.  I have no idea what that means.  Anyways, if you average the four data points for the butter fat you get about 0.50 IU per gram and for the twelve data points for the "non-saponifiable residue" you get 0.25 IU per gram.  

A tablespoon of butter has around 10g of fat so using the 0.5 IU per gram average that's 5 IU per tablespoon.  I would assume the dairy fat in cheese would be no different so a slice of cheese is also around 10g of fat so that's also 5 IU.  So since most of us have found that we can tolerate cheese, even multiple slices a day, without symptoms and without 25D levels rising, perhaps that means that 5-10 IU per meal is a tolerable level?  It does seem that some foods are disproportionately bothersome...not sure why any amount of egg yolk gives some people trouble whereas they have no problems with butter and cheese.

Last edited on Thu Mar 19th, 2009 13:10 by Russ



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Ron
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 Posted: Mon Mar 23rd, 2009 21:53

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Very interesting Russ, thanks for the paper.

I have been looking for answers in The Netherlands on Vitamin D in butter and milk. Currently butter is estimated to contain 0.12 mcg per 10 grams which is 10 times as high as your find. Cows are now given supplemental Vitamin D in their food.

http://www.zuivelonline.nl/?PageID=748

Cattle feed is 'enriched' with 50 to 60 mcg D3 per kg here.

And our margarine is 'enriched' with 7,5 mcg per 100 grams. That's more than 6 times the current butter content and about 60 times the natural content you found.

The food industry claims it needs to replace the missing 'Vitamin'. So I wonder, why overdo it like this?

Aunt Diana
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 Posted: Tue Mar 24th, 2009 05:43

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I realize that the struggle to get Vit D levels down is unique to all of us. I just wanted to comment that I am fairly liberal with butter, maybe a tablespoon or more per day, I use it quite freely along with olive oil, and my D is below 4 and has been for two plus years. I'm also a cheese eater.



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 Posted: Thu Mar 26th, 2009 04:39

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"... values for the Vitamin D content of the "non-saponifiable residue" of the butter fat.  I have no idea what that means. "

Me not know either.  However, there is in cooking, clarified butter.  That is butter that has been melted with the liquid butter taken off the top leaving behind the milk solids.

The only reason I am responding to your post is my practical experience tonight of having an artichoke with drawn butter for dipping.  All was well until I got to the bit of butter left that included the solids.  It was incredibly SALTY whereas the clarified part of the melted butter was not.  I mean salty.  So, I suspect there is a real and true difference in the content of clarified and straight, plain butter.

Odette



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 Posted: Thu Mar 26th, 2009 10:33

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Diana,
It is important to keep up dairy foods, where practical. I am glad to see your 25-D remaining low. I too used to eat butter in preference to other spreads, and I just loved cheese (especially King Island blue..)

One of the advantages of the ZRT at-home D tests is one can be more liberal trying out foods, and still keep an eye on the 25-D levels every month or so.
 

Russ
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 Posted: Tue Aug 25th, 2009 09:36

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Here's some more info on some old studies on the Vitamin D content of butter and milk.  Sure sounds like they were trying real hard to increase the Vit D content of the milk their cows produced in any way they could.  I guess because of the whole rickets thing.  Amazing how one disease being misunderstood like rickets was could have such a huge ripple effect and cause the proliferation of so many other diseases and health issues.

http://science-in-farming.library4farming.org/Part_5/Known-Nutrients-in-Milk/Vitamin-D.html

 



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Cynthia Schnitz
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 Posted: Tue Aug 25th, 2009 19:51

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Odette, I am making butter from the heavy cream at the top of my unhomoginized whole milk from Straus Family Creamery because my Significant Other wanted low/non fat milk, and I wanted him to drink D free milk.  Straus doesn't deliver their low.non fat milk to our little city.  It started with me trying to mix the milk + cream to get half & half for the coffee.  I knew I'd get him to consume it somehow.  But the stuff was so heavy that it turned to butter before I could get the 1/2 & 1/2 mixed.  So, to go forward with the butter idea, I started to add salt before it became solid, only to find that the whey that came out of the mix as it turned to butter carried all the salt out with it, so I know what you mean by SALTYeeee! 

For any that might want to make butter like this, note that now I make pre-butter.  I add the salt up front, then only mix until the mixture starts to thicken and stop there.  The whey is still in the mix, the salt is well distributed without a hassle trying to mix salt into an extremely stiff/hard product, AND, the result is much softer than butter normally is and tastes great, but you need to treat it like fresh milk for storage.

Cynthia



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Linda J
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 Posted: Tue Aug 25th, 2009 23:59

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The article that Russ posted the link to made me wonder if perhaps the reason why some people have a hard time getting their vitamin D to go down during the summer is that there is more D in the dairy products that they are consuming. My D levels as measured from food sources have gone up in the summer in the past, even though my dairy consumption wasn't any different from winter consumption. At first I thought it was from the additonal sun exposure I was getting that particular summer, but it was the wrong type of D. Maybe it's just that the dairy contains much more D during summer months.



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 Posted: Wed Aug 26th, 2009 02:02

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Verrrry eenteresting.

:Ddette



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 Posted: Thu Aug 27th, 2009 07:08

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I guess I will know how my consumption of raw milk from pastured cows (never in a barn) affects my 25D levels when I test next month.

*echos Odette* verrrrrry interrrrrrestinggg ...



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Alayne
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 Posted: Thu Aug 27th, 2009 07:32

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Adding to the buttery D mix...

My friend's been eating loads of whole fat raw cheese and drinking loads of whole fat raw milk since the beginning of the MP years ago. His D has remained <7 the entire time. It hasn't seemed to vary seasonally either. The cheese and milk are from pastured cows, btw. (I actually wrote pasteurized cows, but I guess that would be rather painful for them :)).

~Alayne



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 Posted: Thu Aug 27th, 2009 08:04

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I have been consuming raw whole (very) fat "organic" milk for over a year and my 25-D came down to 22nmol/L (9ng/ml). It went up again after sun exposure.

The cows are fed a little D-fortified "organic" cattle feed and I was able to explain to the farmer that the added steroid does not belong there. He agreed wholeheartedly and immediately decided to look for unfortified cattle feed. :)

However, the next day he spoke to his wife about it. She graduated from our Food Sciences University (Wageningen) and even published a paper mentioning the importance of "Vitamin D". So the "organic" milk and meat still contains unnatural steroids. Sigh... :(

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 Posted: Thu Aug 27th, 2009 09:05

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Sounds like your farmer would be interested in that old article Russ posted at the start of this thread:
I found this 1942 study titled "The Vitamin D Content of English Butter Fat througout the Year": http://www.biochemj.org/bj/036/0456/0360456.pdf

Of course, it's in English. :?



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 Posted: Thu Aug 27th, 2009 09:19

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English is no problem, this guy is very well educated. And actually, he was very  interested in all of the Vitamin D science and I brought him a copy of Paul's paper the next day as well as the transcript of Tom Perez's presentation at the Porto conference in which he states that Vitamin D acts much like prednison.

Indeed, I'm still looking forward to discuss those with the farmer's wife. :D

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 Posted: Thu Aug 27th, 2009 09:34

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Could be an interesting proposal as she wrote a paper on it and all. Maybe it would be safer to drop the papers off and hide out for a few days until she comes calling to you? :cool:



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 Posted: Thu Aug 27th, 2009 15:32

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I enjoyed "Validation", by the way.  Cute.

;)dette



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Hypervitaminosis D 1,25-D 52 pg/ml, 25-D 38 (4/08), 25-D 34 (8/08), 25-D 29 (10/08), 25-D 14 (3/09), 25-D 15: D3=15, D2<4 (6/09): all ng/ml, started Ph1 7/17/08, Ph2 11/4/08, Ph3 2/18/09. Covered up, but no facemask any longer. NoIRs. Home low light.
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 Posted: Fri Aug 28th, 2009 10:19

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Validation... my all time favorite smile maker :):):)



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lionel forbes
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 Posted: Thu Sep 3rd, 2009 05:36

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because i am vegetarian,leading to extremely low blood cholesterol, i have to increase it by eating about 5 tablespoons of butter each day-together with spoonfuls of p[eanut butter-tastes good-  and having done this for the last 3 3/4  years on mp, my d level has always been about 9.  organic butter from denmark.    regards



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 Posted: Thu Sep 3rd, 2009 06:43

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Lionel,

That is interesting!

Peanut butter is one of those other foods that has been suspect in keeping people from being able to get their 25D down in the first place.

Still another data point that seems to indicate that once you have begun to address the bacterial load and restore the VDR, moderate levels of food based D in the diet does not seem to consistently lead to a rise in 25D.

Thanks for sharing. :)


p.s., a recent post by Dr. Marshall on the subject of 25D levels during recovery...
If you look at Figure 1 of my Bioessay you will see that the D metabolism is a high-order control system. Such control systems are by their very nature, underdamped, sometimes leading to oscillation in the controlled metabolites. It is not unusual for the 25-D to rise after dropping, and the amount of the rise is not really very much (in a functional molecular sense).

We now understand that the antibiotics only help the immune system deal with the metagenomic microbiota, and are not essential to the recovery process. It is fine to stay in Phase 1 until the immunopathology declines to a tolerable level. The key factor is to keep up an adequate dose of benicar at all times during recovery.

The new guidelines are at http://AutoimmunityResearch.org/phase1.pdf



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