Temporary Butter Replacement
So I have slowly started to lose my taste for butter, and I think it has something to do with this chemical that I'm very sensitive to that is found in generous amounts in all dairy. It's called acetaldehyde and it's really present in small amounts in almost all food, but I've been overexposed to it in my lifetime from mold exposure and yeast overgrowth, and some chemical exposures from building materials. Also, I have that genetic deficiency where I can't really detox it. Butter I guess is sadly not an exception to the dairy rule of having a lot of acetaldehyde, because I can smell acetaldehyde when I crack open a new thing of butter.
I eat a lot of butter, because I have a lot of food sensitivities/allergies, and it is really my main source of calories. I can get through just about 5 or 6 oz. in a day. I really like it, obviously, but like I said, it just has sort of started to taste like chemicals to me. I know that's weird, but trust me, it's happening.
So to reestablish my "taste" for it, which comes and goes, I'd like to eat something in its stead for awhile. I suppose I could try ghee, but since it's derived from butter, it really might be no different on the aldehyde front. Tallow is what I use for a lot of cooking, but when I use it as a "spread," it just kind of falls flat for me and even kind of gives me indigestion. Coconut oil is out because it gives me the runs and I think I'm slightly allergic to coconuts.
But don't worry, I do like olive oil, and I've been having as much of that as I can stomach. I'm also eating as many avocados as I can. Still, there's nothing like butter on a sweet potato. I don't know what I expect to find out from everyone here, but there could be some miracle animal fat spread that I don't know about. Oh yeah, and lard is out, because I'm sensitive to unmarinated pork. I eat bacon, but I have to marinate it in lemon for 24 hours to avoid arthritic pain when I consume it.
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