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Dr. A allows liberal use of butter which is churned cream and salt. but he also says not to use more than 2 Tbs of cream daily in cooking or coffee. Since they are essentially the same, any ideas on why this would be? I don't use cream at all yet, but I was just wondering.
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Re: question about cream
Churning the cream causes the fat molecules to stick together and separate from the milky liquid (the "buttermilk"). It's the liquid that contains the sugars like lactose and galactose, which contain carbs. So butter is essentially pure fat, while cream is a mixture of fat and carbs.
~Megs~
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Re: question about cream/thanks
makes sense...thanks..Comment
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