Butter

What is Butter?

Butter is a dairy product made by churning cream or milk to separate the butterfat from the buttermilk. It is commonly used in cooking and baking for its rich flavor and texture. Butter is composed mainly of fat, with small amounts of water, milk proteins, and sometimes salt.

Why Do I Have an Intolerance to Butter?

Intolerance to butter can stem from lactose intolerance or a sensitivity to milk proteins like casein and whey. Lactose intolerance occurs when the body lacks the enzyme lactase needed to digest lactose, a sugar found in milk. Symptoms can include bloating, diarrhea, and stomach pain. Sensitivity to milk proteins can trigger an immune response, leading to similar digestive symptoms or even skin reactions.

What Can I Do About It?

To manage butter intolerance, consider using lactose-free butter alternatives made from plant-based oils or nut butters, which do not contain dairy. Clarified butter (ghee) is another option, as it has most of the lactose and milk proteins removed. Reading labels and choosing products labeled as lactose-free or dairy-free can help. Additionally, incorporating lactase enzyme supplements before consuming dairy products can alleviate symptoms of lactose intolerance.