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I've got a Costco near me just need to take the family with the member card to get in. I actually have a TJ's down the road from a Central Market. I've never been there.
Check TJ's for Kerrygold. It's literally the cheapest in my whole city at TJ's by more than a buck.
I've got a Costco near me just need to take the family with the member card to get in. I actually have a TJ's down the road from a Central Market. I've never been there.
Check TJ's for Kerrygold. It's literally the cheapest in my whole city at TJ's by more than a buck.
Will do! I just got back from Sprouts, a package of KG was 2.99 on sale...they didn't have any there or in the back.
This might help.http://kerrygoldusa.com/where-to-buy/We buy ours at Trader Joe's, both salted and unsalted. Wholefoods also has it but it's a bit more expensive. Our Costco only has the salted.
I've got a Costco near me just need to take the family with the member card to get in. I actually have a TJ's down the road from a Central Market. I've never been there.
Check TJ's for Kerrygold. It's literally the cheapest in my whole city at TJ's by more than a buck.
Will do! I just got back from Sprouts, a package of KG was 2.99 on sale...they didn't have any there or in the back.
Got back to the store and ask the manager(or customer service) for a raincheck on the butter. Then when it comes back in stock, you get yours for the sale price.
What is the consensus on bulletproof coffee for those of us who don't work out? Should I be substituting BP for my normal coffee with CO and HWC? Only asking because it seems like people love BP and I'd be willing to try a new taste.
My office just moved within 2 blocks of a Whole Foods, who carries SMJOR Icelandic Butter. It's grass-fed year-round, vs. Kerrygold which feeds grains to their cows in the winter months. I made Bulletproof Coffee with Kerrygold over the past year and have had great success using it as my breakfast (aside from my PWO shake). Staves off hunger completely until lunch time. But the upgrade in butter is nice, as I don't have to worry about the lack of benefit in the BPC because of Kerrygold's decrease in CLA content during the winter months.Also, regarding the coffee quality, Dave Asprey has never produced actual studies on his claims regarding mycotoxin content in standard commercial coffees. But from my personal experience I can say without a doubt using single-origin coffees grown at elevation (mostly Central American or African varietals) is the way to go for BPC. Considering the optimal fats of the butter and MCT, using standard coffee cheapens the quality of the taste and texture for sure. Single-origin fresh-ground coffees on their own taste more like a hybrid between tea and coffee, and have subtle fruity flavors depending on their region. Working in NYC finds me a bit spoiled, as there are many places that offer excellent quality beans. Oren's near NYU sells in bulk, so I pick up 1/4 lb. of a few coffees to check them out and give the BPC some variety in taste. I brew in a french press, but also use the Keurig from time to time. Definitely give the single-origin coffees a try. An excellent online source for them is Intelligentsia.
my life seemed so much better back when i was using KG instead of the regular grocery store sticks. i really need to go butter shopping.
My office just moved within 2 blocks of a Whole Foods, who carries SMJOR Icelandic Butter. It's grass-fed year-round, vs. Kerrygold which feeds grains to their cows in the winter months. I made Bulletproof Coffee with Kerrygold over the past year and have had great success using it as my breakfast (aside from my PWO shake). Staves off hunger completely until lunch time. But the upgrade in butter is nice, as I don't have to worry about the lack of benefit in the BPC because of Kerrygold's decrease in CLA content during the winter months.
Unless they're flat out lying, this is incorrect.Quote directly from KG's FAQ on their website:
Like so much of what we do, our feeding pattern follows the cycle of nature. During the winter, when grasses stop growing, Irish cows are fed dried grass (known as silage). This grass is grown throughout the year, cut fresh and stored to be used when the winter comes.
My office just moved within 2 blocks of a Whole Foods, who carries SMJOR Icelandic Butter. It's grass-fed year-round, vs. Kerrygold which feeds grains to their cows in the winter months. I made Bulletproof Coffee with Kerrygold over the past year and have had great success using it as my breakfast (aside from my PWO shake). Staves off hunger completely until lunch time. But the upgrade in butter is nice, as I don't have to worry about the lack of benefit in the BPC because of Kerrygold's decrease in CLA content during the winter months.
Unless they're flat out lying, this is incorrect.Quote directly from KG's FAQ on their website:
Like so much of what we do, our feeding pattern follows the cycle of nature. During the winter, when grasses stop growing, Irish cows are fed dried grass (known as silage). This grass is grown throughout the year, cut fresh and stored to be used when the winter comes.
^This
My office just moved within 2 blocks of a Whole Foods, who carries SMJOR Icelandic Butter. It's grass-fed year-round, vs. Kerrygold which feeds grains to their cows in the winter months. I made Bulletproof Coffee with Kerrygold over the past year and have had great success using it as my breakfast (aside from my PWO shake). Staves off hunger completely until lunch time. But the upgrade in butter is nice, as I don't have to worry about the lack of benefit in the BPC because of Kerrygold's decrease in CLA content during the winter months.
Unless they're flat out lying, this is incorrect.Quote directly from KG's FAQ on their website:
Like so much of what we do, our feeding pattern follows the cycle of nature. During the winter, when grasses stop growing, Irish cows are fed dried grass (known as silage). This grass is grown throughout the year, cut fresh and stored to be used when the winter comes.
This is from the link on smjor butter.
In addition, Iceland’s climate and relative lack of pollution lead to healthier grass, on which the cows graze in the summer. During the harsher winter months, the cows are kept indoors and are fed a diet of hay (dried grass), silage (fermented grass and other field crops) and protein supplements. As I have written previously, grass-fed food products are much healthier for us than products from corn-fed animals.
So it seems like both are about the same as far and feed goes.
My office just moved within 2 blocks of a Whole Foods, who carries SMJOR Icelandic Butter. It's grass-fed year-round, vs. Kerrygold which feeds grains to their cows in the winter months. I made Bulletproof Coffee with Kerrygold over the past year and have had great success using it as my breakfast (aside from my PWO shake). Staves off hunger completely until lunch time. But the upgrade in butter is nice, as I don't have to worry about the lack of benefit in the BPC because of Kerrygold's decrease in CLA content during the winter months.
Unless they're flat out lying, this is incorrect.Quote directly from KG's FAQ on their website:
Like so much of what we do, our feeding pattern follows the cycle of nature. During the winter, when grasses stop growing, Irish cows are fed dried grass (known as silage). This grass is grown throughout the year, cut fresh and stored to be used when the winter comes.
This is from the link on smjor butter.
In addition, Iceland’s climate and relative lack of pollution lead to healthier grass, on which the cows graze in the summer. During the harsher winter months, the cows are kept indoors and are fed a diet of hay (dried grass), silage (fermented grass and other field crops) and protein supplements. As I have written previously, grass-fed food products are much healthier for us than products from corn-fed animals.
So it seems like both are about the same as far and feed goes.
Indeed. Pretty much the standard, for 100% grass-fed, anywhere that has a winter season.Haven't looked into Organic Valley's Pastured Butter though.
My office just moved within 2 blocks of a Whole Foods, who carries SMJOR Icelandic Butter. It's grass-fed year-round, vs. Kerrygold which feeds grains to their cows in the winter months. I made Bulletproof Coffee with Kerrygold over the past year and have had great success using it as my breakfast (aside from my PWO shake). Staves off hunger completely until lunch time. But the upgrade in butter is nice, as I don't have to worry about the lack of benefit in the BPC because of Kerrygold's decrease in CLA content during the winter months.
Unless they're flat out lying, this is incorrect.Quote directly from KG's FAQ on their website:
Like so much of what we do, our feeding pattern follows the cycle of nature. During the winter, when grasses stop growing, Irish cows are fed dried grass (known as silage). This grass is grown throughout the year, cut fresh and stored to be used when the winter comes.
This is from the link on smjor butter.
In addition, Iceland’s climate and relative lack of pollution lead to healthier grass, on which the cows graze in the summer. During the harsher winter months, the cows are kept indoors and are fed a diet of hay (dried grass), silage (fermented grass and other field crops) and protein supplements. As I have written previously, grass-fed food products are much healthier for us than products from corn-fed animals.
So it seems like both are about the same as far and feed goes.
Indeed. Pretty much the standard, for 100% grass-fed, anywhere that has a winter season.Haven't looked into Organic Valley's Pastured Butter though.
It'll be the same. Even in sunny CA we supplement animals diets threw out the winter months.
Indeed. Pretty much the standard, for 100% grass-fed, anywhere that has a winter season.Haven't looked into Organic Valley's Pastured Butter though.
Organic Valley's site says they only make the butter from summer milk. So its likely seasonal. I prefer to stock up on summer butter anyway. Winter butter isn't as tasty.
Indeed. Pretty much the standard, for 100% grass-fed, anywhere that has a winter season.Haven't looked into Organic Valley's Pastured Butter though.
Organic Valley's site says they only make the butter from summer milk. So its likely seasonal. I prefer to stock up on summer butter anyway. Winter butter isn't as tasty.
Only taking the milk in the summer when they're grazing doesn't really matter much if during the other months they're fed grain instead of dried greens.. But OV's website doesn't anywhere say specifically what the butter cows are fed in the winter months. I found this:
Pasture-raised™ animals receive a significant portion of their nutrition from organically managed pasture and stored dried forages. Unlike 100% grass-fed cows, pasture-raised™ cows may receive supplemental organic grains, both during the grazing season and into winter months. Our co-op wide pasture requirements (http://www.organicvalley.coop/about-us/transparency/additional-farm-standards/) specify that all cows must have a minimum of 120 days on pasture during the grazing season, and they must have outdoor access to pasture year-round. They may be brought indoors because of severe weather and for the daily milking.Supplemental organic grains can include any of the following: corn, soy, oats, barley, triticale and other small grains. Animals also receive necessary mineral supplements that sometimes include non-iodized salt.
But, I can't find anywhere that says the Pasture Butter is from "Pasture-raised" animals, or from 100% Grass-fed animals. So it's kind of unclear. Overall, I'm sure a damn fine product though, especially compared to something like Imperial brand butter!
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