Butter is a dairy product, usually made from the fat and protein components of churned cream from a cow. Butter is used in many different foods as cooking oil, pastries, baked goods, and prepackaged foods.
Butter usually contains a very low amount of lactose, around 0.2 - 0.5%. Butter also contains Lactococcus lactis which is a friendly strain of bacteria.
An intolerance to this item may indicate gut biome, yeast and fungi imbalance, or an inflamed digestive system.
Butter is also high in fat. A digestive enzyme imbalance, specifically in lipase, may also contribute to an intolerance.
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