I really get creeped out about the fact that some labels are showing “natural flavor” being added to some butters. Why on EARTH would they need to add flavoring to butter??
@@wellnesspathforme6236 Do a quick search on ‘what are natural ingredients?’ I am vegetarian. When I see ‘natural’ I don’t assume it’s vegetarian. Could be ‘anything.’
Animal products will all spike in price. Texas just lost most of its cattle and feed to fires. Major food plants and feed lots have burned in the past two years. Our food supply is being sabotaged, transitioning society to plant and insect proteins. May God help us and see us through this madness.
yEp …. learn about growing food start learning about fasting and the various types of fasting…. Get your most out of the sun you can/need stay attentive to supplementation upgrade home security reconnect with your inner peace and purpose in life
I know you like to use big words like hyperbole to sound smart when you're a dumb ass with no wisdom. The Bible calls you a fool. The Bible verse Proverbs 27:12 says, "A prudent person sees trouble coming and ducks; a simpleton walks in blindly and is clobbered". It conveys the idea that wise people see danger and avoid it, while fools keep going and get into trouble.
This is why they want u using digital money, so they can count how many eggs u bought. Un Britain it's now illegal to own unregistered chickens. While unregistered migrants flood in.
You can always make your own pure butter by simply buying cream, adding it to a mixer with a whipping attachment and whip it until it becomes solid. You can add salt, rosemary, or nothing at all. But what you end up with is pure unrefined butter. Have a nice day!
Dont' give up on the buttermilk left over after the whipping process breaks the cream. Use it to put in some pancakes, biscuits, etc...Or just drink it outright.
@@justincox5745 you are not seriously comparing cream to milk, are you? 🤔😮 it's like comparing crude oil to petrol... theoretically you can do it, but it just reveals the level of your knowledge... or rather lack of it... 🤷♂️😔
Hi there. Newbie here. 👋 I might be able to shed some light on the butter. I worked in a butter factory in London, UK, many years ago. It was a hugely popular brand from New Zealand. Now, you might wonder why an imported brand would need a factory. Here's why. The butter had all the water and milk solids removed in New Zealand. It was basically clarified butter (ghee) that was exported. At the factory, the huge boxes were opened and the fat dumped into vats. Water and skimmed milk powder were mixed in to get the right butter consistency and flavour back. I had stopped using that brand of butter long before I started working there as I thought it inferior. It would go off/rancid too fast. I preferred English butter. It had a better flavour and texture. It was more expensive but it was the real deal. My advice would be to buy local butter, not imported butter.
I work in an organic dairy as a pasteuriser operator and one of my roles is making butter. We don't add any enzymes to the best of my knowledge! We have a large rotating butter churn and do mainly 650ltr batches at a time. (kind of like a big tumble dryer). I churn it into butter a day after the cream is produced. Try to churn on the same day and it does not happen. The only thing I add to the process is a little heat and an appropriate amount of salt. The outside of the churn is sprayed with hot water as it is spinning just to get the temperature of the cream up so it can start whipping. Once that starts, it's just a matter of time before it 'breaks' into the fat and buttermilk. It usually takes about a half hour. You have to watch the process, leave it too long and the whole thing re-combines and you end up with a useless mush. I've done that before when distracted! 🤣🤣I drain off the buttermilk into bottles for bakers to use, then rinse and drain the butter with fresh cold water 3 times until the water looks pretty clear. Next stage is add salt. Salt is added according to size of the batch I'm making. In this example I will be processing 650 ltrs of '50 percent' cream. So this will be 650 x 0.50 = 325kg. Take this number and multiply it by 0.2 to calculate the milk solids left in the fat of the butter. (milk solids give the butter it's familiar light yellow colour and opaqueness. You can further process the butter to result in less of these ending up with Ghee but we don't bother with that). So we see a milk solids figure of 65kg. I then add these two amounts together to get the total mass of the butter so in this case 390kg. We add salt at 2 percent, so I multiply the total mass by 0.02 to get 7.8kg of salt. Add it in, churn it for a good while allowing the remaining water out Et Voila! I wish I could supply you with it but I'm way over here in UK. BTW, Started using the resources at my disposal (I can get free range eggs at discount at my work) plus KETO, down from 93KG to 84KG (I'm 6' 1') in just over 6 weeks. Still a way to go before I see my abs though! Well happy. 55 year old so no excuses for the young 'uns!
According to the DARVOS globalist monsters, Cows are causing the UN Climate Change wealth redistribution scam, and so are Chickens apparently? Voters want the UNs green (BROWN) energy things? But! Wind, solar, and batteries are now the number one cause of global pollution (mining, manufacturing, installation after 10 or hopefully 20 years of intermittent power supplies, then into landfill and the cycle continues)? As Mark Twain said, “it’s Easier to Fool People than It Is to Convince Them That They Have Been Fooled.”
Perfect comment.... Its part due to people's working the line.... Bet most others would care what happens during the process.... 3rd shift i worl in manufacturing is shit quality and as we hire outside resources..... God help us our shift consists of foreigners who doesn't care about Americans food supply.. Warning!!
BTW, I went full carnivore, now at 79 kilo and in addition to the red meat I'm consuming on a daily basis, I'm using our cream, lots of free range organic eggs and our butter to keep me lean and fit. Not what the authorities tell me. They know what we should be eating but they are bought by the ones making processed rubbish.
@@RR-pd6jv anyone can do it. We raise 95 percent of our food on less than 3/4 Acres. We even have super close neighbors. I'm always offering eggs, pork, fresh chicken.
Yep. We switched to Costco’s Kirklands salted grass fed butter. We actually like it better then kerrygold and it’s 33% cheaper. On my Costco trip last week I bought 20lbs.
This. Kerrygold decided to start skimming their butter so they could sell the fat off for increased income. They literally decided to decrease the quality of their dairy for profit thinking customers wouldn't notice. At least Costco is here to save the day
@@SteakandButterGal Bella, Russian/European delis by us (I’m in Lynnwood, WA) have very high fat butter. I’ve seen 87% and sometimes they label it for children. Just an FYI
@@RUGRAF-rf8fi who told you this lie i keep hearing it and i worked with these people for years this is a bold faced lie. as usual dipshits repeat things from the internet.
Most of the products are very clean in the UK too, when the Americans report something shady that they discover, I always check products here in Sainsbury’s and I have never been disappointed yet. All the dairy products are as clean as can be if the labels are not lying.
@@Kumulmeskis True. I heard someone mention to be careful of thickeners in cream and I thought in all my years I've never seen that. Checked my cream and no. Same with concerns about brine in fresh steak. Never seen it but it did have me wondering whether they're just not labelling it in the UK.
That is VERY interesting they make different butters for different countries. But, of course, we see it all the time in the U.S., noticing better ingredients for the same product(s) in other countries. Just goes to show how much the U.S. wants to keep its citizens in sick care.
@@gardeniainbloom812 Yes, I noticed added thickeners in a couple of brands of heavy cream I had been buying (this was several months ago). Never in my long life have I seen thickeners added to half and half or heavy cream! I am annoyed as he** that this crap keeps getting added to commercial foods -- now, even in what we've historically known to be unadulterated foods. 😣
I'm shocked about the kerry gold! It says grass fed and I never looked at the ingredients. I won't be buying the unsalted again. Thank you for the info
You do you but honestly I think people should boycott them. There are other butters, they can suffer the consequences of messing with their food. Always remember, vote with your dollar :)
I was lucky having my first grade teacher (circa '50s) let us sit in a circle and everyone sharing in shaking a jar of cream up to make our own butter. I've been making my own butter now for nearly 65 years. Best thing a real teacher could do. (Horace Mann Elementary in Bakersfield)
First, let me just put this out there...believe what you want; PRICES ON EVERYTHING IS GOING TO GET HIGHER AND THE QUALITY WILL GET WORSE. Yes, shortcuts are being made on our food without any notice. I purchase Salted Butter mostly. I DON'T TRUST anything that anyone sell. I'm fasting more and more lately, I just need to at least feel as though I'm prepared for what appears to be coming ahead. TFS💛
Yeah, your spot on, there's always people in the food industry that will monopolize any misfortune that society begets its self,and starts ripping hard working and socially needy people off,the very people that need good food and nutrition,especially the children.Its all about the money they can make while times are hard.I actually feel guilty paying such crazy prices for good quality meat that we need for our diet, some people have stopped eating meat already.
the butter additive is not a filler, it's a cheap flavor component because they don't culture the butter properly. There's no cost benefit in that minuscule amount. The nutritional difference between Kerrygold salted and unsalted is the carbohydrate content. The fat content is the same. IF it was a filler, you would see the unsalted(the one with the "cultured" skim milk flavor additive) have less fat...which is not the case.
Hands down the absolute BEST channel on RUclips for carnivore recipes, current prices on “carnivore” foods, etc. THANK YOU SO MUCH! You’ve have helped my wife and I so much! Can’t thank you enough! Keep it going S&B Gal & S&B Guy!
Middle Tennessee here. Yes, as of Friday there is a 2 tray limit on eggs. My hens are getting older so they aren’t laying as much. I haven’t purchased eggs in several years. I was SHOCKED at the price pf pasture eggs. Went home and order 6 new chicks.
@@glennbishopbishthemagish I hate typing on my iPad! Anyways, this is the fourth order from them. I have ordered from other places and have ended up having roosters in with what is supposed to be all females. They have a lot of info if you are new to keeping chickens.
If you have a tractor supply, you can get them there too. But they usually don't start selling until late winter I think. It's easier to cut out the middleman and buy direct like the people above said
FYI. Kerry Gold butter is NOT 100% grass fed butter. They don’t say that it is and there was a class action law suit against that company because of this issue and Kerry Gold won because they never promised it was. It’s less than 15% grass fed. Truly butter is 97% grass fed and tastes way better in my opinion.
Falsy and the NIH fear narrative scammers said Cheerios are healthier for you than steak and eggs cooked in butter. No, we don't live under a Corporate Oligarchy at all. Pretty much whatever you are told to do, do the opposite.
No way! Just bought Kerrygold butter (both types) at Costco the other day. Just checked and you are correct on the ingredients! That’s some shady stuff! I am gonna hit them up on social and recommend other do, too (politely). If it’s about profit, they might actually damage their reputation and see the opposite happen if enough keto/carnivore people turn away from them. Also, it might be helpful to alert Costco. It’s a huge contract for Kerrygold and, with enough pressure, they might actually revert to the old formula just like Vital Proteins did with their collagen!
@@Irish_Lass2024 It is the lowest percentage grass fed percentage. Kirkland signature New Zealand butter is 96% grass-fed the highest percentage in the market and the flavor profile is the best. Worth the Costco membership just for this item.
You're right Kerry gold is not organic. And the last I heard was that the grass-fed portion of it is only maybe 70 to 80% and the remaining ingredients the cows are fed could definitely be of the grain-based diet with soy and corn, and of course glyphosate. Kerry Gold is not completely transparent unfortunately. But it's butter, which is good. There's always some downside to something. There is a butter that I have found at Natural Grocers called Truly and it says on the label it's 95% grass-fed, and it's from Ireland, and it tastes delicious, and it's on sale right now for $2.99 for 8 oz. On the back of the label it speaks about the cows raised on family farms, grass fed, and no rBST. The other 5% of there diet, the label says is harvested grass when they are brought inside during lower temperatures.
*Your comment is FALSE.* *cows are grass-fed from beginning to end. they start by grazing fields. when the weather gets colder and they cannot spend their days outside, they are fed hay. yes, basically dried grass.* *KERRYGOLD COWS ARE NEVER FED GRAINS OF ANY TYPE AT ANY POINT IN THEIR LIFETIME.* *ireland is NOT the USA... they actually HAVE national standards to ensure purity... especially with their butters which are loved worldwide!*
@@FranklySpeaking. I can't speak for how they do things in Ireland, Frankly, but I am inclined to believe you. As a general rule, however, at least around the USA, not ALL cows that are represented as grass fed are fed so "from beginning to end." That's why a label has to say 'grass fed, grass finished" or "100% grass fed" for me to have any confidence in it. Thanks for the reassurance about Kerrygold, tho'. I personally never really doubted them, altho' the change of ingredients in the unsalted has shaken my confidence a little.
I watched a video recently where someone found seed oil in the butter ingredients. That really scares me. I agree with Bella, we need to read the ingredient lists more than ever. Many producers are now doing heinous things to their products to extend profits.
It's not likely in the butter, it's what's fed to the Cows. This is why there have been numerous complaints about how the texture of butter has changed and become harder. It's because of what they are feeding the Cows, like Palm oil etc. It has changed it for the worse. Bakers have had to change their recipes and go to trouble altering how they use it. So they challenged the Farmers to explain this and they did. That's likely why that must list it now, so the consumer knows what kind of ingredients (via the Cow in this case) it has.
@Alvin Kazami Hmmm, that is weird and not a thing in Canada from what I've seen. The only butters with oils in them are that faux Vegan trash. lol. But the colour, hardness/softness and texture has changed and people started asking why, especially Bakers and Chefs. And our news media also wanted to know, so they asked the Farmers. And they said it was the change in feed and because of the complaints they were thinking of switching the fats in their feed back to the old stuff. And there's certainly brands here (like my old school never changing awesome for baking Neilson dairy products) favourite who never changed a thing. It's exactly the same as it always was, they would not risk their stellar baking reputation on cheaper feed. Just charge more for the butter, ces't la vie. And nice to see they changed nothing. A trustworthy brand. Lactancia here is much the same (and one of the only brands that sell cultured butter too). Even cheap no name butter, surprisingly, seems as normal as those other two good brands. Yet a middle of the road brand, Gay Lea butter, is rock hard and lighter colour and so different from the rest. Confirming what Bakers have been complaining about, it's weird, inferior butter and is 100% to blame on what they are feeding the livestock. So for us at least, it's strictly a feed difference thing, but for the U.S., it seems they are adulterating it more, which is a shame really. All much the same motives though eh?! To cut the costs of production and increase profit, one way or another.
@Alvin Kazami Oh yeah, pigs especially are the garbage disposals of a farm, lol. They will eat anything and as such get a plethora of farm waste products. I knew a person (and there many like this) that picked up day old donuts and feed pigs cheaper by getting free donuts as part of their feed. They do the same for Cows though, from factory rejects for extra carbs. from junk food. Cows eat reject Skittles, true fact, lol.
We ALL, need to start catching up with these companies, and share information around to take action against them, its illegal.Have we now got to have our food tested to make sure that's what is in the ingredients as stated in the legal declaration on the back of packets, i don't trust them the best of times Gary.
Thank you for sharing! I recently noticed I was experiencing an autoimmune response when adding unsalted butter, so I cut it out and felt better as the day went on. I had already cut out all other dairy and had to switch from salted Kerrygold butter to unsalted, because of the autoimmune response to salt. I went in search for the videos I heard in the past about autoimmune responses to milk proteins for some people, even small amounts in butter. This video of your popped up and I ran downstairs to see is mine from had skim milk. BAM, it does! 😩 I have celiac and other autoimmune conditions and I was warned that a dairy intolerance is also associated with it.
I don't eat KerryGold anymore. The unsalted has had skim milk for quite awhile now, and I have found much better tasting butter. KerryGold has gone way down over the last few years.
Kirklands organic butter is the best! I love the salted but both are good! I'm in PA so I also get raw butter from farms. A lot of them deliver across the country! Millers Bio Farm is my favorite!
I know in the UK, avian flu has been a big problem, and poultry keepers have been told to keep flocks indoors, or under cover. One of our local farmers lost 300 of his free rangers to the flu a month or so ago, so eggs are in short supply. Butter is also going up hugely here too.
Don't fall for the bird flu CON. There is no science behind it, it is being used to eliminate eggs from the food supply. Your farmer did not lose them to the flu, he lost them by being forced to cull them.
I am so glad you brought this up. I started buying Danish Creamery butter from HEB because it was clean and had nothing added to it. Bought 7 packages of it last week and I didn't think to check. After seeing you talk about the Kerrygold, I went and checked. Sure enough the DAnish Creamery butter now has "natural flavorings" on the ingredient list. Time to find another new butter and break out my homemade raw goat milk butter. Can't want to add a dairy cow to our homestead. At least that way I know what goes into making our cream, butter and raw milk yogurts.
I tried to watch this video twice and not crack up laughing but I just couldn't stop. The seriousness of her voice and these commenters are the epitome of a first world problem. This has turned into a cult, I'm 83 and for Pete's Sake just had a sesame bagel with Kerry gold butter and a coffee with milk and a sugar. Everything is just fine. Tip for the day- don't eat a bakers dozen and you'll be OK
@@joepesci2658 The problems with ingredients in food is that it takes time to develop into an actual issue. It's not overnight. So you could be fine now, but five years down the line, whatever dodgy ingredients they've added could cause something like cancer even thought you've consumed small amounts. It builds up because they develop these ingredients so they're not expelled from your system through the normal routes i.e. bowel movements, urination, sweat.
@@Ashtarot77 I hear you, I was just having a little fun but I am 83 and a lot of my friends are old timers also and we just didn't have this neurosis over food ingredients. I think the diet world underestimates the resilience of the human body and what a great design it is. They think everything is going to kill you but the body doesn't even flinch. I also smoke cigars and me and my crew of cigar guys never got "Covid". I don't know your age but just relax and enjoy and don't overdo anything.
Living in France, butter prices have gone up too. Skimmed milk in the butter means carbs in the butter due to the galactose in the milk (higher in skimmed milk than normal milk). I've found "fake" (with additives) butter here in France as well. A quick way to check is the amount of fat: 82g per 100g or 82% by weight. If it's not that then it's fake.
I have laying hens too. When the virus struck a few years ago I bought them so I wouldn’t have to rely on the store for good eggs. I’m glad I did. I never have to worry.
That was a regular thing in Austin for a while after the pandemic, often times for meats as well. I bet they never limit how many boxes of cereal you can buy!
My husband shops at Costco in Austin, here’s a tip, scan and pay for the two packages of eggs at the self checkout, and then you can scan and pay for any additional 2 packs of eggs as a separate purchase. No one has said anything to him about it yet, and he’s been doing it for a while whenever they limit the eggs because we’re a family of 5 and we only go to Costco once every 2 weeks.
Hi Bella the ingredients of kerrygold unsalted butter have been like that the whole time, not just recently. I noticed it already like 2 years ago when starting carnivore/keto. The salted is always just cream and salt.
I'm new to your channel. I am a type 1 diabetic and have been very low carb for several years, so a jump to complete carnivore wouldn't be that hard. Thanks for all the good information BTW, I love your piano playing!
Wow. The butter labels are strange. Look at the total fat in the salted and unsalted. Something is wrong 😳, in addition to the skimmed milk. I live in France (where I can get excellent butter), but I will look at the kerry gold in the grocery store here. Indeed, READ LABELS EVERY TIME! Again and again...
I'm from Italy and the price of butter has gone up a lot. I also check the labels all the time... Also we should complain with the producers if we find something they changed not to be to our taste. Thanks for the good job you do
Hi! It's the perfect time to support your local farmer. Fresh farm eggs are superior! I haven't been watching your channel for long but I'm enjoying your videos! Thank you!
I’m sure I won’t be the first person to say this but you can also get free tallow by making your own bone broth (from beef shank bones that are also dirt cheap or free). Just roast the bones in the oven or air fryer for 15 min and then cover with water and simmer for 12/24/48 hours depending on your cooking method and preference. Once cool, the tallow comes easily off the top and can be stored in a jar or other container. I fry my eggs in tallow every morning and it’s sooooo good. Plus bone broth is insanely expensive to buy but super simple to make, so it’s a win-win. 🎉🍖☕️
Please get grass fed, grass finished, organic bones to do this with, all the chemicals are stored in the fat, and the fat of grain fed cattle is not healthy!
@@jonathankuhn2180 -where you at? I don’t remember what I paid for them as I bought them almost a year before finally making it. There are two stores close by me that are right by each other that sell them so I need to figure out which is better deal. I’ve been saving my chicken bones and making beautiful broth. So so good!
Thanks for letting us know. I’m very disappointed in Kerry Gold and will not be using them any longer. It’s really a shame that successful companies compromise themselves for pennies and destroy their reputation.
Thank you so much for this video. I just saw this, I know you did this 7 months ago but I started my carnivore diet almost a month ago. I just looked at my Kerry gold butter because I purchase mine from Costco as well. And like you, I prefer the unsalted to feel a bit better. Thank you for making your viewers aware 😊
We are not carnivore, but we consume a lot of eggs and butter as well. Last time we could not buy any eggs in Aldi, for the second shopping in a row. I returned to Coles to buy 3 packages of eggs, but could not put the third package through. Fortunately my husband was not that far away and I just made the second transaction to get my eggs. The price of eggs doubled recently, butter had more steady rise. Melbourne, Australia.
I live in Adelaide and there’s a brilliant brand of eggs here that are pasture raised but they start at $9 for 12 in the medium size. Butter (the home brand) is just over $6 for the larger size, every other brand is more.
Yesterday I saw they added natural flavors to unsalted organic butter brand sold by the grocery chain Kroger. Their organic salted was just cream and salt. Also their regular brand of salted and unsalted also had more than just cream. This has just started across brands.
Thank you for the heads up on the Kerrigold butter! I thought I had given my butter freezer burn or something because it tasted off, but it's definitely the skim milk 👎 Vital Farms it is😁
I used to always buy regular unsalted butter typically either from Aldi or Costco. At some point I noticed Kirkland brand had "natural flavors" in the ingredients, the salted version does not so I buy that now. For butter with more flavor I learned how to make my own cultured butter, there's a number of great videos such as one from Chef Jean-Pierre, covering how to do it. I found that heavy cream from BJ's had the cleanest ingredient list of any affordable non-organic brand in my area so I use that to make my butter. Well worth it to learn how to make cultured butter.
I checked the member's mark brand from Sam's club and the unsalted butter has pasterurized cream and natural flavors. The salted version is just pasteurized cream and salt. Would have not caught it without this video. Thanks!
You could do what I did. I moved to the hills and I started with 6 hens and a rooster.... I let them do their thing as nature intends.. now I have 40 hens and 2 roosters. Plenty of eggs, plenty of meat. Then on to the jersey cows. Same thing. Pure milk. Homemade butter, cream etc, and meat. No more cosco trips, no more poisoned food.
Thanks for the video. I'm a new carnivore (3 weeks). I'm going to have to start checking ALL ingredient lists for everything that I buy. I think I'll start including more butter in my diet and certainly checking labels. I eat about four eggs a day and lots of hamburger with some steak. I enjoy your videos and will continue to watch. What a wonderful journey we are all on to fantastic health!!!
Kerry Gold here in Australia HAD skim milk BUT the latest release does not have that listed on the ingredients but then we do pay $6.90 for 250 grams (slightly over half a pound)
Here in Australia I have noticed there are many foods that have been available, especially the generic brands are no longer available. The other brands are continually rising in price. Thank you for your video I will be on the alert reading all ingredients in foods before I make a purchase.
If you make your ghee at home, put it on the freezer as soon as you can (before it starts to solidify) and the ghee will not be grainy when it it’s on the fridge or at room temperature but very smooth, like a very fatty cream. Haven’t had a grainy not even mildly grainy ghee in a decade. :) Hope this helps.
@@laurel7175 My mom puts like almost 2 pounds of salt free butter in a big stainless steel pan. In as very low heat as possible and just waits. A type of white foam will form on the surface, you can take that out from time to time or leave it, because all the carby parts will brown with time and sink into the bottom of the pan. When there is no more foam and the ghee is totally translucent let it cool down a bit. Afterwards, you have to use a type of fabric or colander (very fine one) that will filter all the brown stuff from the ghee. Do it with a ladle so you don’t agitate the ghee and make it the brown stuff go up. If something brown remains on the ghee it will sink and you can scrap that of your ghee after it freezes. Don’t forget to let it freeze after, don’t let it solidify on your kitchen counter. After it freezes put it on you fridge to soften and if you want to, after that you can take it out, since it doesn’t need to be on the fridge. Sorry if this was confusing as I said my mom is the one who makes it and also english is not my first language. Hope it works out for you!
@@andrealeobons Thank you! I was wondering of you made it in the oven. It's much easier. I have not heard of freezing it for a bit. I am going to try that. Thank you for your reply. I love ghee.
This is concerning… I had been hearing rumbles of this on the internet over the summer… meat shortages then recently butter… my spouse was not concerned and didn’t want to stock up… I have noticed I cannot get eggs anywhere… every time I go there’s only a few on the shelf and the only ones around are the cheap cheap eggs… I couldn’t be more concerned that all these “conspiracy theories” are no longer theories… don’t mess with my meat man!
Definitely not theories. I’m in Europe and they are openly saying they want to limit meat. Diary farmers in the Netherlands are huge producers for Europe and at least 600 farmers are facing forced buyouts. There are large farmer protests saying the new regulations and now taxes on carbon, nitrogen, methane, etc.. will drive many under. The government response is it’s for the environment and they want to reduce meat by 50% in next few years and they should raise prices. Whether from lack of product or because of all the expenses imposed on farmers meat will be more expensive. There have been schools doing vegetarian menus and even introducing the eat insects agenda in the schools encouraging kids to try insect products.
@@praline4157 this is so disconcerting… I have heard about this, but living in the states it’s hard to know if what I’m hearing is true without firsthand knowledge. So thank you for sharing your experience. It seems very suspicious that billionaires like Bill Gates are suddenly buying up farmland and pushing towards non meat alternatives. This is a recipe for further declining health… I often feel like we as a people are being targeted to be as vulnerable as possible instead of as healthy as possible.
It’s better if they list the ingredients because not knowing the ingredients is not good because what if they put in an ingredient that can cause allergy - the company will be liable and can be sued if it’s trace up on their product . 👌🏻😊
I just found this butter at a grocery store 2 days ago, read the ingredients, along with "grass-fed" and I felt like heaven opened its doors to me lol. It was also DELICIOUS!!! I got both, the salted and the unsalted one.
I'm in the Chicagoland area. My local Costco also has a 2 egg limit per person. They were also completely out of Heavy Cream. The last time I saw a limit on eggs was at the beginning of the pandemic.
Thanks for the heads up! I just wrote to them on their website. I expressed my displeasure, and let them know I would be switching to a different brand of unsalted butter. Voting with my dollars.
They didn't change their ingredients. Before you 'vote with your dollars' you should vote with your head, by verifying information that someone tells you is, in fact, correct information. In the case of Kerrygold butter, their unsalted ingredients has always been different to their salted version: _"Kerrygold produces two different types of butter for the US: a salted sweeet cream butter (gold foil) and unsalted lactic/cultured butter (sliver foil)."_ --Molly O'Laughlin, Kerrygold. Her statement was made in June 2008.
Hello from me too I am 47 years old with three children and I would like to share my thoughts so far.Aout a decade I was a vegan ,but during that I had many health problems ie arthritis,bulimia ,half of my hair fell out before 5 years and I wanted to get out of this impasse. I also had a problem with my cycle, that is, my period was very short from one week to three days, only then did I understand that the issue was hormonal, so I turned to the carnivore diet. I know! It was a huge change .At the beginning I had really regrets .I could not understand ,that I ,who blamed the meat ,would want to eat only this ! I started this diet about a month I have seen incredible results. First of all I feel full all the time I don't have binge eating attacks .Ah! Also I forgot to mention to you ,that for the past few months I have been drinking alcohol almost every day and I couldn't wait for the moment when I would drink even these two drinks .That worried me…did I become alcoholic? But as soon as I changed my diet ,this bad habit automatically stopped. I can't explain it any other way! Also my energy went up, my libido I can tell you has skyrocketed, I no longer have pain in my knees and I exercise a lot more comfortable. As a woman, I have a problem with weight, which I aim to lose ten kilos. Six months ,I know, I have to be patient. I don't focus on calories or quantity. I would like a confirmation by now from you and how much time it takes to see results in my weight. Congratulations on your health progress and success in advising us.❤😊❤😊❤😊
Thanks for the update on Kerrigold, Bella. It's sad to see, but at least we all know what's what now. This also serves as a reminder to never be too trusting of products, regardless of the brand. And yeah, the price of butter in my area is going up too. Can't imagine why.
According to the DARVOS globalist monsters, Cows are causing the UN Climate Change wealth redistribution scam, and so are Chickens apparently? Voters want the UNs green (BROWN) energy things? But! Wind, solar, and batteries are now the number one cause of global pollution (mining, manufacturing, installation after 10 or hopefully 20 years of intermittent power supplies, then into landfill and the cycle continues)? As Mark Twain said, “it’s Easier to Fool People than It Is to Convince Them That They Have Been Fooled.”
A fascist government would actually want it's own people eating healthy and having the best possible food. Communist governments treat it's people like livestock and feed them as cheaply as possible, , , , if at all. (History)
We really don't know what's in anything we buy from the store , if you don't make it. You don't really know. Thanks for sharing, that's the butter I've been using now I need to go look.
I don’t use Kerrygold butter anymore either, ever since I found out that it is not made from 100% pasture raised cows cream. I live in CA (and yes the price of butter and everything else is going way up) we have a local brand called Danish Creamery butter. It’s made from pasture raised cows cream and sea salt only. Handmade the old fashioned way. It’s delicious and my Walmart Carry’s it for $4.97 a pound. I also like Vermont Creamery Cultured Butter, I buy that through Misfit’s Market. It is more expensive than Danish Creamery, but delicious and has the same live cultures as yogurt. Oh, also Vital Farms…their eggs and butter are fantastic! Thanks for this informative vlog as usual Bella! I’ve learned so much from you!
Yes, its all about profit and not health! I notice my skin flaring up with the unsalted butter, Ii will have to check the ingredients on everything now! Thanks for the video,
Lately I get nearly expired cream from a dairy shop in bulk and make my own butter. It takes long and is a fun thing to learn. Thanks for the ingredient heads up.
Kerrygold added skim milk more than a year ago to the unsalted block version. Stick version was still without skim milk in the begging, but they added skim milk in stick version as well almost a year ago. I tried different butter, but came back to kerrygold and switched to salted version almost a year ago.
I had been eating raw fat from two different butchers for about 2 years and having digestive issues off and on during that time. I eventually found out that the symptoms were histamine related. I have always cooked the fat with my meat or rendered it and froze it for later use. I got food poisoning from one of the packages of raw fat after having cooked it with some ground beef.. the symptoms were the same as for histamine issues but much worse and included horrible stomach pains and diarrhea and skin rashes and a runny nose and congestion and the rosacea came back on my face and in my eyes as well as terrible body aches and pains. It was horrible! Then I recognized that my issues for the past two years had been from histamine sensitivities from the raw fat from one butcher and from the raw grass-fed beef and fat I had been getting from the other butcher. Now I make sure that I buy only very fresh meat and unsalted butter since it is made from fresh cream instead of soured cream like salted butter is made from. I have been doing this for about 2 months and I'm so much better! I can hardly believe it that I suffered for two years before finding this out. Recently I found out that Mikaela Peterson has said that she is super sensitive to histamines and cannot tolerate aged meat at all. Maybe there are more people out there with extreme histamine intolerance who have had trouble on the carnivore diet. I didn't give up because the alternative was so much worse
Very interesting. You might want to explore the work of Dr. William Walsh of the Walsh Institute. Particularly on balancing your methylation cycle through Advanced Nutrient Therapy. I can't remember which side it is - overmethyalation or undermethyaltion but one results in histamine sensitivity. It's based on genetic testing, blood and urine testing under 500 dollars. The MTFHR gene SNP makes one vulnerable to these issues. One side requires methylated folic acid, the other requires avoiding it! He's got quite a few videos on RUclips. Brilliant gut!
Thank you to BOTH of you, Chas and Nancy! You have given me great help with my own Histamine sensitivity! And Nancy, you especially have given me an important clue to what is still triggering me, bc I would probably never have thought about the culturing of Kerrygold butter, which I eat a stick of every day!!! I was about to give up on chicken, my favorite protein source. Now I suspect it was/is the butter I drown it in! 🤞
I'm glad my local Publix supermarkets have something called Amish roll butter. It's really good and only $5.50/lb. I definitely do better with salt. It does contain milk but I don't think that's causing me any problems, though I know the extra milk definitely adds lactose. As for my favorite brands, I noticed long before I even heard of keto that they were putting soy in absolutely everything in the U.S. If I were going indulge today(which I'm don't), stroupwaffle from the Netherlands and butter cookies from Denmark seem to be the only things I can find without any soy. Ghee is OK but not fantastic or bad. If you're in Orlando, Sprouts has Redmond's Real Salt.
I'm in central FL also, so shop a lot at Publix. I'm seen the Amish roll butter, but have never bought it. I too use Redmond Real salt that I buy at a local health food store. I like the quality and taste, plus it is mined right here in the US, in Utah.
I'm in Apopka and I was buying my groceries from Publix until I walked into Key Foods. It's really a Spanish grocery store, but the prices on meat are just insanely cheap. I did not see Kerrygold, but picked up some Pelugra for $3.99 each. Plus, they had a leg of lamb for $38.00 and a pork tenderloin so long that it was longer than the width of the check out belt for $12 bucks.
Happened to me at the Kirkland location about 3 weeks ago. My fiance and I were able to do separate transactions in self checkout to get a total of 4. Then went to Fred Meyer which had no limit but is more expensive :/ Thank you for your videos you were the one who inspired me to eat carnivore after doing keto I have been learning so much thanks to you!
The best butter I ever had is “cultured” butter. It has a slight tangyness to it. Absolutely delicious. Kerrygold might be experimenting with cultured butter for the US market.
Eggs are always a bit harder to find in the winter months when less light is available for the hens. It has gotten more expensive to provide light and feed costs for the chickens. I have also bought large volume Kerrygold ( like 200 blocks) off Amazon in the past with Prime delivery if you have room for storage. But yes, the shelves are frequently not stocked….like what has happened with Honest Tea? I loved to grab their plain green tea on the go but haven’t seen it on the shelves for months…thank you for all that you do!
I'm having a meat fueled day thank you. I eat 10 eggs every day. At WinCo this morning at 7:30 am they didn't have any pasture raised eggs, or cage free. They only had the regular eggs. I also always read the ingredients. I use ghee, beef fat, and unrefined cold pressed coconut oil to cook.
Im going carnivore again. And bumped into your videos. I have to say you're glowing and so beautiful. Thank you for sharing all your hacks, tips and help.
Thank you for the heads up. I make my own ghee using Kerrygold salt free butter while in the US. I did not check the content ingredients when I made it last week. Will do next time and switch to another brand if there is more than one ingredient. Of course, most of the milk protein is discarded in the process of making ghee.
Streak and butter girl, I loved your video. I am a Christian and learned a lot. Thank you. I am Keto. I love butter and meat but I do KETO. I also eat stuff like high fat peanut butter and high fat dark chocolate and keto stuff. I keto because it helps my epilepsy. Sometimes, I get too thin and just eat junk food. You are really beautiful. I belong to COSTCO and appreciate your understanding about shopping. God bless you. You skin is awesome. I do colliagan. You don’t need it but I live in a retirement home cause I am old. It helps me. I hope you can keep buying you carnivore foods.❤
Thank you for sharing this. I prefer the salted but I now will be paying more attention to ingredient lists. I don't usually check stuff I have already been eating and "know" it is safe.
I always check ingredients because you never know when they might change them! I'm in NZ and so we have great, pure butter here. But prices have been going up. We pay anywhere from $4 - $8 for 500gm of the main brands, and then there are a couple of brands that are more expensive for a smaller block.
The egg limit is at my Costco, too. Amazon Fresh was also limiting eggs. Wilcox still makes Pasture-Raised Eggs. I was able to get them recently. I didn't realize they had pastured eggs, so I was excited.
Thanks for the heads-up. We don't have a Costco here in Grand Junction, CO, but we do have a Sam's Club, which is where I buy my KerryGold. I'm sure I'll find the same unsalted product change.
I live in Idaho and I have noticed butter prices have gone up. Also our local grocery store had the same limit on eggs. I wish we could raise our own chickens.
I used that butter all the time bc I trusted the brand and recently found out they changed the recipe (added skim milk) and I had a flare up bc of it. I was wondering what I was doing wrong and was so disappointed to read the ingredients and find out they changed it :(
I love the Vital Farms salted butter. For some reason was never a fan of the Kerrygold. I always try to stick up on the vital farms Butter but have ran into my stores being out of it. The prices are outrageous ranging from being in sale for $3.79 which makes me happy to $5.49 at my local store. Thank you for the video and for keeping your eyes peeled for you and us!!! ❤❤❤
I was in Costco about 2 weeks ago. I needed more KerriGold Salted Butter and I saw something strange. The Unsalted KerriGold boxes were full, but I couldn't find one box of Salted KerriGold. They were out completely. Now I see why. Others might feel the same way you do. I'll check next time I go to Costco.
Given my issues with cramps while on carnivore, I always go for the salted one anyways and get the Kirkland brand as the Kerrygold is not available where I'm at. The Kirkland brand only has two ingredients so good enough for my needs In any case, thanks for letting us know!
@@hoboonwheels9289 Absolutely! I cannot stress enough to people that the reason things are getting worse is because we're angry and scared. Instead of focusing on the things that cause fear and anger, focus on calming and happy results and KNOW that things will be (or ARE) okay.
We will get through this,but we will all have to help others more and have a little less ourselves,and to learn whats more important in life again.We couldn't live like we have done the last decade or so its killing our planet.Lets have less and hope that we stop being so materialistic and turn this all round on its ass and be stronger for the experience.Humans being resilient, we are programmed this way.
Thank you so much for sharing this about the butter. I get an autoimmune reaction to the lactose in milk, and I m fine eating butter and cheese so skim milk in my butter is not going to work. I’ve been trying to figure out why my skin is cracking and it might be this. I really appreciate your information ❤
Ooooh. I work in a mennonite food market. Im thinking they probably changed the unsalted so that it would keep longer. We actually almost stopped carrying unsalted butter because it molds so quickly. Oh, and oh man! is everything going up so fast!
I really get creeped out about the fact that some labels are showing “natural flavor” being added to some butters. Why on EARTH would they need to add flavoring to butter??
Yikes. That kind of stuff always makes me run away from products.
Salt is a natural flavor and it is frequently added to butter.
@@TheMaui2020but it’s identified as ‘salt’ not ‘natural’. You know what it is.
@@naturalPaths No, I don't know what it is, but would like to know.
@@wellnesspathforme6236 Do a quick search on ‘what are natural ingredients?’ I am vegetarian. When I see ‘natural’ I don’t assume it’s vegetarian. Could be ‘anything.’
Animal products will all spike in price. Texas just lost most of its cattle and feed to fires. Major food plants and feed lots have burned in the past two years. Our food supply is being sabotaged, transitioning society to plant and insect proteins. May God help us and see us through this madness.
yEp ….
learn about growing food
start learning about fasting and the various types of fasting….
Get your most out of the sun you can/need
stay attentive to supplementation
upgrade home security
reconnect with your inner peace and purpose in life
That's hyperbole, Texas didn't lose most of its cattle...😂😂 I live in Texas, steak is the same price it was last year.
It's unsuspecting people like yourself who will be caught unprepared when the $#!+ hits the fan, and will be allover your face
I know you like to use big words like hyperbole to sound smart when you're a dumb ass with no wisdom.
The Bible calls you a fool.
The Bible verse Proverbs 27:12 says, "A prudent person sees trouble coming and ducks; a simpleton walks in blindly and is clobbered". It conveys the idea that wise people see danger and avoid it, while fools keep going and get into trouble.
@@JamesOMalley-hb4tfthank you. I got scared there for a minute
Klaus Swchab and Bill Gates don't want us eating Meat Eggs and Butter
Poultry and meat plants have been burning down
You will eat ze buggy bugs 😂
While they eat the meat and eggs for themselves
That's because they want to kill us.
This is why they want u using digital money, so they can count how many eggs u bought.
Un Britain it's now illegal to own unregistered chickens. While unregistered migrants flood in.
If they had their way it would be "Solent Green"
You can always make your own pure butter by simply buying cream, adding it to a mixer with a whipping attachment and whip it until it becomes solid. You can add salt, rosemary, or nothing at all. But what you end up with is pure unrefined butter. Have a nice day!
Dont' give up on the buttermilk left over after the whipping process breaks the cream. Use it to put in some pancakes, biscuits, etc...Or just drink it outright.
But the amount of Milk you need will cost you much more for the same amount of Butter you will get when you buy it.
@@justincox5745 you meant cream, yeah?
you don't make butter out of milk...
@@peteroz7332 where is cream come from?
@@justincox5745 you are not seriously comparing cream to milk, are you? 🤔😮
it's like comparing crude oil to petrol... theoretically you can do it, but it just reveals the level of your knowledge... or rather lack of it... 🤷♂️😔
Hi there. Newbie here. 👋 I might be able to shed some light on the butter.
I worked in a butter factory in London, UK, many years ago. It was a hugely popular brand from New Zealand. Now, you might wonder why an imported brand would need a factory. Here's why. The butter had all the water and milk solids removed in New Zealand. It was basically clarified butter (ghee) that was exported. At the factory, the huge boxes were opened and the fat dumped into vats. Water and skimmed milk powder were mixed in to get the right butter consistency and flavour back.
I had stopped using that brand of butter long before I started working there as I thought it inferior. It would go off/rancid too fast. I preferred English butter. It had a better flavour and texture. It was more expensive but it was the real deal.
My advice would be to buy local butter, not imported butter.
That's good common sense. But the Ingredient labels do need to be upgraded. I think this will happen in a year or two.
Very good to know
Nothing wrong with imported butter.
New Zealand butter is among the best in the world..l eat it every day and it’s ALL butter..l live here in NZ..
Like I said, local butter is best. Not so good when it has been processed to travel halfway across the world and processed again at the destination.
I work in an organic dairy as a pasteuriser operator and one of my roles is making butter. We don't add any enzymes to the best of my knowledge!
We have a large rotating butter churn and do mainly 650ltr batches at a time. (kind of like a big tumble dryer). I churn it into butter a day after the cream is produced. Try to churn on the same day and it does not happen. The only thing I add to the process is a little heat and an appropriate amount of salt. The outside of the churn is sprayed with hot water as it is spinning just to get the temperature of the cream up so it can start whipping. Once that starts, it's just a matter of time before it 'breaks' into the fat and buttermilk. It usually takes about a half hour. You have to watch the process, leave it too long and the whole thing re-combines and you end up with a useless mush. I've done that before when distracted! 🤣🤣I drain off the buttermilk into bottles for bakers to use, then rinse and drain the butter with fresh cold water 3 times until the water looks pretty clear.
Next stage is add salt. Salt is added according to size of the batch I'm making. In this example I will be processing 650 ltrs of '50 percent' cream. So this will be 650 x 0.50 = 325kg. Take this number and multiply it by 0.2 to calculate the milk solids left in the fat of the butter. (milk solids give the butter it's familiar light yellow colour and opaqueness. You can further process the butter to result in less of these ending up with Ghee but we don't bother with that). So we see a milk solids figure of 65kg. I then add these two amounts together to get the total mass of the butter so in this case 390kg. We add salt at 2 percent, so I multiply the total mass by 0.02 to get 7.8kg of salt. Add it in, churn it for a good while allowing the remaining water out Et Voila!
I wish I could supply you with it but I'm way over here in UK.
BTW, Started using the resources at my disposal (I can get free range eggs at discount at my work) plus KETO, down from 93KG to 84KG (I'm 6' 1') in just over 6 weeks. Still a way to go before I see my abs though! Well happy. 55 year old so no excuses for the young 'uns!
According to the DARVOS globalist monsters, Cows are causing the UN Climate Change wealth redistribution scam, and so are Chickens apparently? Voters want the UNs green (BROWN) energy things?
But! Wind, solar, and batteries are now the number one cause of global pollution (mining, manufacturing, installation after 10 or hopefully 20 years of intermittent power supplies, then into landfill and the cycle continues)?
As Mark Twain said, “it’s Easier to Fool People than It Is to Convince Them That They Have Been Fooled.”
What is your butter called ?
Sounds great !
Perfect comment.... Its part due to people's working the line.... Bet most others would care what happens during the process.... 3rd shift i worl in manufacturing is shit quality and as we hire outside resources..... God help us our shift consists of foreigners who doesn't care about Americans food supply.. Warning!!
BTW, I went full carnivore, now at 79 kilo and in addition to the red meat I'm consuming on a daily basis, I'm using our cream, lots of free range organic eggs and our butter to keep me lean and fit. Not what the authorities tell me. They know what we should be eating but they are bought by the ones making processed rubbish.
Some buyyer has annatto added
I knew this was coming. I have 3 different laying flocks. I trade eggs for raw milk and I make my own butter.
I wish you were my neighbour!!
@@RR-pd6jv anyone can do it. We raise 95 percent of our food on less than 3/4 Acres. We even have super close neighbors. I'm always offering eggs, pork, fresh chicken.
I said it for 3 years...ppl didn't listen to me....create your homesteads and communities
have you notice that home made butter it's white and creamy not a yellow paste
@@34acrehomestead83 Not anyone and everyone can do it. Congratulations to you though!
Yep. We switched to Costco’s Kirklands salted grass fed butter. We actually like it better then kerrygold and it’s 33% cheaper. On my Costco trip last week I bought 20lbs.
I’ll have to try it! Thanks
@Briana Ankels I eat the truly butter. It’s good.
I hear that it has a higher percentage of grass-fed butter compared to Kerrygold.
This. Kerrygold decided to start skimming their butter so they could sell the fat off for increased income. They literally decided to decrease the quality of their dairy for profit thinking customers wouldn't notice. At least Costco is here to save the day
@@SteakandButterGal Bella, Russian/European delis by us (I’m in Lynnwood, WA) have very high fat butter. I’ve seen 87% and sometimes they label it for children. Just an FYI
How much pasture space (minimum) does a hen get?
1. Pasture-raised eggs - 108 square feet
2. Free-range eggs - 2 square feet
My 14 chickens have a half acre lot to play on, they're very happy birds.
Free range means only last few weeks or month rest of the time they are warehousing them
@@RUGRAF-rf8fi who told you this lie
i keep hearing it and i worked with these people for years this is a bold faced lie.
as usual dipshits repeat things from the internet.
@@RUGRAF-rf8fi what? Eggs are not the end product of a chicken, so how does that work exactly?
Just bought some unsalted kerrygold today (i live in ireland) it's just cream in the ingredients. That's so shady what they did in the US
Most of the products are very clean in the UK too, when the Americans report something shady that they discover, I always check products here in Sainsbury’s and I have never been disappointed yet. All the dairy products are as clean as can be if the labels are not lying.
@@Kumulmeskis True. I heard someone mention to be careful of thickeners in cream and I thought in all my years I've never seen that. Checked my cream and no. Same with concerns about brine in fresh steak. Never seen it but it did have me wondering whether they're just not labelling it in the UK.
That is VERY interesting they make different butters for different countries. But, of course, we see it all the time in the U.S., noticing better ingredients for the same product(s) in other countries. Just goes to show how much the U.S. wants to keep its citizens in sick care.
@@audreygregis8721 So, sad😣
@@gardeniainbloom812 Yes, I noticed added thickeners in a couple of brands of heavy cream I had been buying (this was several months ago). Never in my long life have I seen thickeners added to half and half or heavy cream! I am annoyed as he** that this crap keeps getting added to commercial foods -- now, even in what we've historically known to be unadulterated foods. 😣
I'm shocked about the kerry gold! It says grass fed and I never looked at the ingredients. I won't be buying the unsalted again. Thank you for the info
You do you but honestly I think people should boycott them. There are other butters, they can suffer the consequences of messing with their food. Always remember, vote with your dollar :)
I was lucky having my first grade teacher (circa '50s) let us sit in a circle and everyone sharing in shaking a jar of cream up to make our own butter. I've been making my own butter now for nearly 65 years. Best thing a real teacher could do. (Horace Mann Elementary in Bakersfield)
I still remember that as a kid as well!!
I’m 34;had a teacher do that as well
My 3rd grade teacher had us make butter in 1965.
Do you rinse your butter?
First, let me just put this out there...believe what you want; PRICES ON EVERYTHING IS GOING TO GET HIGHER AND THE QUALITY WILL GET WORSE. Yes, shortcuts are being made on our food without any notice. I purchase Salted Butter mostly. I DON'T TRUST anything that anyone sell. I'm fasting more and more lately, I just need to at least feel as though I'm prepared for what appears to be coming ahead. TFS💛
Totally agree
The Great Reset is in motion
You are correct.
Thank you you said it well
Yeah, your spot on, there's always people in the food industry that will monopolize any misfortune that society begets its self,and starts ripping hard working and socially needy people off,the very people that need good food and nutrition,especially the children.Its all about the money they can make while times are hard.I actually feel guilty paying such crazy prices for good quality meat that we need for our diet, some people have stopped eating meat already.
These companies are cutting costs with fillers. It's really annoying. The egg issue is probably due to the stupid chicken kill off a few months ago
Yes, I heard about that.
Yeah it’s all by design
Yes. I read about this but don’t remember where.
the butter additive is not a filler, it's a cheap flavor component because they don't culture the butter properly. There's no cost benefit in that minuscule amount. The nutritional difference between Kerrygold salted and unsalted is the carbohydrate content. The fat content is the same. IF it was a filler, you would see the unsalted(the one with the "cultured" skim milk flavor additive) have less fat...which is not the case.
Are you talking about the one in Iowa due to avian flu?
Hands down the absolute BEST channel on RUclips for carnivore recipes, current prices on “carnivore” foods, etc. THANK YOU SO MUCH! You’ve have helped my wife and I so much! Can’t thank you enough! Keep it going S&B Gal & S&B Guy!
Middle Tennessee here. Yes, as of Friday there is a 2 tray limit on eggs. My hens are getting older so they aren’t laying as much. I haven’t purchased eggs in several years. I was SHOCKED at the price pf pasture eggs. Went home and order 6 new chicks.
How did you order chicks? Do you have a link?
@@glennbishopbishthemagish any hatchery online
@@glennbishopbishthemagish I hate typing on my iPad! Anyways, this is the fourth order from them. I have ordered from other places and have ended up having roosters in with what is supposed to be all females. They have a lot of info if you are new to keeping chickens.
@@glennbishopbishthemagish my reply with the link isn’t showing up on my ipad, but it is Meyerhatchery out of Ohio.
If you have a tractor supply, you can get them there too. But they usually don't start selling until late winter I think. It's easier to cut out the middleman and buy direct like the people above said
I always feel uneasy when I see stores placing limitations. It makes me worry about the economy in general.
About nine days until we reach 8 billion humans on Earth. About 11 years after that for the next billion.
Nothing to see here. :)
It limits or prevents egging at Halloween
It stops hording when all the fear porn about food shortages hits the social platforms.
@@gwens5093 ahh thank you it makes sense
The US is expected to run out of diesel fuel the day before Thanksgiving. If that happens, stores will be empty soon after.
Food shortages is just one of the effects of socialism. Happens every time
why can NO ONE just say that GHEE is just butter, clarified butter. Many people have no idea and don't use it.
I make my own ghee and it is delicious, but does have a different flavor than sweet cream butter.
I use ghee everyday for my eggs in the morning
Thanks for reminding us to not take ingredients on products we consume regularly for a long time for granted. 😑
I wanna see SB gal get 100k. She deserves it. Thank you for your consistency and information.
🙏❤️
@@SteakandButterGal could you pls compare the nutrition panels of the two butters? Is there less fat/more carbs in the unsalted one? Thank you.
Shouldn't be too hard from 97k. I love that this community is growing so much.
When there is a limit on items at these stores is usually do to shortages from suppliers (flooding, transportation, or a price hike coming)
I hate when my phone changes my texts
FYI. Kerry Gold butter is NOT 100% grass fed butter. They don’t say that it is and there was a class action law suit against that company because of this issue and Kerry Gold won because they never promised it was. It’s less than 15% grass fed.
Truly butter is 97% grass fed and tastes way better in my opinion.
What brands do you enjoy?
Falsy and the NIH fear narrative scammers said Cheerios are healthier for you than steak and eggs cooked in butter. No, we don't live under a Corporate Oligarchy at all. Pretty much whatever you are told to do, do the opposite.
No way! Just bought Kerrygold butter (both types) at Costco the other day. Just checked and you are correct on the ingredients! That’s some shady stuff! I am gonna hit them up on social and recommend other do, too (politely). If it’s about profit, they might actually damage their reputation and see the opposite happen if enough keto/carnivore people turn away from them. Also, it might be helpful to alert Costco. It’s a huge contract for Kerrygold and, with enough pressure, they might actually revert to the old formula just like Vital Proteins did with their collagen!
I just did too and wasn't impressed with taste.
Try the Kirkland signature New Zealand butter. It will solve all of your problems. Best in thee industry and highest percentage grass fed.
Concerned that this new "skimmed milk" may not be from a grass fed source.
@@Irish_Lass2024 It is the lowest percentage grass fed percentage. Kirkland signature New Zealand butter is 96% grass-fed the highest percentage in the market and the flavor profile is the best. Worth the Costco membership just for this item.
Return it and let them know what you think.
You're right Kerry gold is not organic. And the last I heard was that the grass-fed portion of it is only maybe 70 to 80% and the remaining ingredients the cows are fed could definitely be of the grain-based diet with soy and corn, and of course glyphosate. Kerry Gold is not completely transparent unfortunately. But it's butter, which is good. There's always some downside to something. There is a butter that I have found at Natural Grocers called Truly and it says on the label it's 95% grass-fed, and it's from Ireland, and it tastes delicious, and it's on sale right now for $2.99 for 8 oz. On the back of the label it speaks about the cows raised on family farms, grass fed, and no rBST. The other 5% of there diet, the label says is harvested grass when they are brought inside during lower temperatures.
Truly Grass Fed is among the butters I buy also, when it's on sale.
I love Truly, and it is always cheaper than Kerry Gold at my favorite grocery store.
I bought Kerry gold before it was popular under $3
*Your comment is FALSE.*
*cows are grass-fed from beginning to end. they start by grazing fields. when the weather gets colder and they cannot spend their days outside, they are fed hay. yes, basically dried grass.*
*KERRYGOLD COWS ARE NEVER FED GRAINS OF ANY TYPE AT ANY POINT IN THEIR LIFETIME.*
*ireland is NOT the USA... they actually HAVE national standards to ensure purity... especially with their butters which are loved worldwide!*
@@FranklySpeaking. I can't speak for how they do things in Ireland, Frankly, but I am inclined to believe you. As a general rule, however, at least around the USA, not ALL cows that are represented as grass fed are fed so "from beginning to end." That's why a label has to say 'grass fed, grass finished" or "100% grass fed" for me to have any confidence in it.
Thanks for the reassurance about Kerrygold, tho'. I personally never really doubted them, altho' the change of ingredients in the unsalted has shaken my confidence a little.
I watched a video recently where someone found seed oil in the butter ingredients. That really scares me. I agree with Bella, we need to read the ingredient lists more than ever. Many producers are now doing heinous things to their products to extend profits.
How can we be sure the label says the truth?
It's not likely in the butter, it's what's fed to the Cows. This is why there have been numerous complaints about how the texture of butter has changed and become harder. It's because of what they are feeding the Cows, like Palm oil etc. It has changed it for the worse. Bakers have had to change their recipes and go to trouble altering how they use it. So they challenged the Farmers to explain this and they did. That's likely why that must list it now, so the consumer knows what kind of ingredients (via the Cow in this case) it has.
@Alvin Kazami Hmmm, that is weird and not a thing in Canada from what I've seen. The only butters with oils in them are that faux Vegan trash. lol. But the colour, hardness/softness and texture has changed and people started asking why, especially Bakers and Chefs. And our news media also wanted to know, so they asked the Farmers. And they said it was the change in feed and because of the complaints they were thinking of switching the fats in their feed back to the old stuff. And there's certainly brands here (like my old school never changing awesome for baking Neilson dairy products) favourite who never changed a thing. It's exactly the same as it always was, they would not risk their stellar baking reputation on cheaper feed.
Just charge more for the butter, ces't la vie. And nice to see they changed nothing. A trustworthy brand. Lactancia here is much the same (and one of the only brands that sell cultured butter too). Even cheap no name butter, surprisingly, seems as normal as those other two good brands. Yet a middle of the road brand, Gay Lea butter, is rock hard and lighter colour and so different from the rest. Confirming what Bakers have been complaining about, it's weird, inferior butter and is 100% to blame on what they are feeding the livestock. So for us at least, it's strictly a feed difference thing, but for the U.S., it seems they are adulterating it more, which is a shame really. All much the same motives though eh?! To cut the costs of production and increase profit, one way or another.
@Alvin Kazami Oh yeah, pigs especially are the garbage disposals of a farm, lol. They will eat anything and as such get a plethora of farm waste products. I knew a person (and there many like this) that picked up day old donuts and feed pigs cheaper by getting free donuts as part of their feed.
They do the same for Cows though, from factory rejects for extra carbs. from junk food. Cows eat reject Skittles, true fact, lol.
We ALL, need to start catching up with these companies, and share information around to take action against them, its illegal.Have we now got to have our food tested to make sure that's what is in the ingredients as stated in the legal declaration on the back of packets, i don't trust them the best of times Gary.
Thank you for sharing! I recently noticed I was experiencing an autoimmune response when adding unsalted butter, so I cut it out and felt better as the day went on. I had already cut out all other dairy and had to switch from salted Kerrygold butter to unsalted, because of the autoimmune response to salt. I went in search for the videos I heard in the past about autoimmune responses to milk proteins for some people, even small amounts in butter. This video of your popped up and I ran downstairs to see is mine from had skim milk. BAM, it does! 😩 I have celiac and other autoimmune conditions and I was warned that a dairy intolerance is also associated with it.
I don't eat KerryGold anymore. The unsalted has had skim milk for quite awhile now, and I have found much better tasting butter. KerryGold has gone way down over the last few years.
No wonder I've been disappointed with Kerrygold lately. Just hasn't been doing it for me.
Kirklands organic butter is the best! I love the salted but both are good! I'm in PA so I also get raw butter from farms. A lot of them deliver across the country! Millers Bio Farm is my favorite!
I always do salted butter
I know in the UK, avian flu has been a big problem, and poultry keepers have been told to keep flocks indoors, or under cover. One of our local farmers lost 300 of his free rangers to the flu a month or so ago, so eggs are in short supply.
Butter is also going up hugely here too.
Don't believe for a second its a coincidence, creating food shortages in the west on purpose is real.
Avian flu is a cover story to create food shortages. This is all planned. Ice Aged Farmer channel covered this planned coming shortages.
Alas, so true. I could easily use a block of Shirgar Welsh butter per meal, but it’s gone up from well under £2 to £2.85 (£2.50 on special).
@@RR-pd6jv the £ has just devalued against things of worth / tangible in value.. also part of the plan.
Don't fall for the bird flu CON. There is no science behind it, it is being used to eliminate eggs from the food supply. Your farmer did not lose them to the flu, he lost them by being forced to cull them.
Ghee Butter from 4th & Heart is beautiful. Smooth and wrapped in stick form. Grass fed, Pasture raised. One ingredient.
I am so glad you brought this up. I started buying Danish Creamery butter from HEB because it was clean and had nothing added to it. Bought 7 packages of it last week and I didn't think to check. After seeing you talk about the Kerrygold, I went and checked. Sure enough the DAnish Creamery butter now has "natural flavorings" on the ingredient list. Time to find another new butter and break out my homemade raw goat milk butter. Can't want to add a dairy cow to our homestead. At least that way I know what goes into making our cream, butter and raw milk yogurts.
I tried to watch this video twice and not crack up laughing but I just couldn't stop. The seriousness of her voice and these commenters are the epitome of a first world problem. This has turned into a cult, I'm 83 and for Pete's Sake just had a sesame bagel with Kerry gold butter and a coffee with milk and a sugar. Everything is just fine. Tip for the day- don't eat a bakers dozen and you'll be OK
@@joepesci2658 The problems with ingredients in food is that it takes time to develop into an actual issue. It's not overnight. So you could be fine now, but five years down the line, whatever dodgy ingredients they've added could cause something like cancer even thought you've consumed small amounts. It builds up because they develop these ingredients so they're not expelled from your system through the normal routes i.e. bowel movements, urination, sweat.
@@Ashtarot77 I hear you, I was just having a little fun but I am 83 and a lot of my friends are old timers also and we just didn't have this neurosis over food ingredients. I think the diet world underestimates the resilience of the human body and what a great design it is. They think everything is going to kill you but the body doesn't even flinch. I also smoke cigars and me and my crew of cigar guys never got "Covid". I don't know your age but just relax and enjoy and don't overdo anything.
Living in France, butter prices have gone up too. Skimmed milk in the butter means carbs in the butter due to the galactose in the milk (higher in skimmed milk than normal milk). I've found "fake" (with additives) butter here in France as well. A quick way to check is the amount of fat: 82g per 100g or 82% by weight. If it's not that then it's fake.
I have laying hens too. When the virus struck a few years ago I bought them so I wouldn’t have to rely on the store for good eggs. I’m glad I did. I never have to worry.
That was a regular thing in Austin for a while after the pandemic, often times for meats as well. I bet they never limit how many boxes of cereal you can buy!
My husband shops at Costco in Austin, here’s a tip, scan and pay for the two packages of eggs at the self checkout, and then you can scan and pay for any additional 2 packs of eggs as a separate purchase. No one has said anything to him about it yet, and he’s been doing it for a while whenever they limit the eggs because we’re a family of 5 and we only go to Costco once every 2 weeks.
2 was limit.
@@jseehowitsbeen3177yeah, I do this to. Only I buy 30 at a time. 😂
Hi Bella the ingredients of kerrygold unsalted butter have been like that the whole time, not just recently. I noticed it already like 2 years ago when starting carnivore/keto. The salted is always just cream and salt.
I'm new to your channel. I am a type 1 diabetic and have been very low carb for several years, so a jump to complete carnivore wouldn't be that hard. Thanks for all the good information BTW, I love your piano playing!
Wow. The butter labels are strange. Look at the total fat in the salted and unsalted. Something is wrong 😳, in addition to the skimmed milk. I live in France (where I can get excellent butter), but I will look at the kerry gold in the grocery store here. Indeed, READ LABELS EVERY TIME! Again and again...
I'm from Italy and the price of butter has gone up a lot. I also check the labels all the time... Also we should complain with the producers if we find something they changed not to be to our taste. Thanks for the good job you do
Hi! It's the perfect time to support your local farmer. Fresh farm eggs are superior! I haven't been watching your channel for long but I'm enjoying your videos! Thank you!
Thanks for the great idea of always checking the ingredients of our favorite brands for changes.
I’m sure I won’t be the first person to say this but you can also get free tallow by making your own bone broth (from beef shank bones that are also dirt cheap or free). Just roast the bones in the oven or air fryer for 15 min and then cover with water and simmer for 12/24/48 hours depending on your cooking method and preference. Once cool, the tallow comes easily off the top and can be stored in a jar or other container. I fry my eggs in tallow every morning and it’s sooooo good. Plus bone broth is insanely expensive to buy but super simple to make, so it’s a win-win. 🎉🍖☕️
Yes, yes! I just did this over the weekend and the bone broth is great and I have Tallow also. Can't beat it!
Please get grass fed, grass finished, organic bones to do this with, all the chemicals are stored in the fat, and the fat of grain fed cattle is not healthy!
@@jonathankuhn2180 -they were grass-fed. Thank-you.
@@alivingstone4Him Glad to hear, here grass fed bones are expensive!
@@jonathankuhn2180 -where you at? I don’t remember what I paid for them as I bought them almost a year before finally making it.
There are two stores close by me that are right by each other that sell them so I need to figure out which is better deal.
I’ve been saving my chicken bones and making beautiful broth. So so good!
Thank you for sharing the items to watch for. Keep it up. 😊
Thanks for letting us know. I’m very disappointed in Kerry Gold and will not be using them any longer. It’s really a shame that successful companies compromise themselves for pennies and destroy their reputation.
Thank you so much for this video. I just saw this, I know you did this 7 months ago but I started my carnivore diet almost a month ago. I just looked at my Kerry gold butter because I purchase mine from Costco as well. And like you, I prefer the unsalted to feel a bit better. Thank you for making your viewers aware 😊
We are not carnivore, but we consume a lot of eggs and butter as well. Last time we could not buy any eggs in Aldi, for the second shopping in a row. I returned to Coles to buy 3 packages of eggs, but could not put the third package through. Fortunately my husband was not that far away and I just made the second transaction to get my eggs. The price of eggs doubled recently, butter had more steady rise. Melbourne, Australia.
I live in Adelaide and there’s a brilliant brand of eggs here that are pasture raised but they start at $9 for 12 in the medium size. Butter (the home brand) is just over $6 for the larger size, every other brand is more.
Yesterday I saw they added natural flavors to unsalted organic butter brand sold by the grocery chain Kroger. Their organic salted was just cream and salt. Also their regular brand of salted and unsalted also had more than just cream. This has just started across brands.
Thank you for the heads up on the Kerrigold butter! I thought I had given my butter freezer burn or something because it tasted off, but it's definitely the skim milk 👎
Vital Farms it is😁
I used to always buy regular unsalted butter typically either from Aldi or Costco. At some point I noticed Kirkland brand had "natural flavors" in the ingredients, the salted version does not so I buy that now. For butter with more flavor I learned how to make my own cultured butter, there's a number of great videos such as one from Chef Jean-Pierre, covering how to do it. I found that heavy cream from BJ's had the cleanest ingredient list of any affordable non-organic brand in my area so I use that to make my butter. Well worth it to learn how to make cultured butter.
I checked the member's mark brand from Sam's club and the unsalted butter has pasterurized cream and natural flavors. The salted version is just pasteurized cream and salt. Would have not caught it without this video. Thanks!
You could do what I did. I moved to the hills and I started with 6 hens and a rooster.... I let them do their thing as nature intends.. now I have 40 hens and 2 roosters. Plenty of eggs, plenty of meat. Then on to the jersey cows. Same thing. Pure milk. Homemade butter, cream etc, and meat. No more cosco trips, no more poisoned food.
Thanks for the video. I'm a new carnivore (3 weeks). I'm going to have to start checking ALL ingredient lists for everything that I buy. I think I'll start including more butter in my diet and certainly checking labels. I eat about four eggs a day and lots of hamburger with some steak. I enjoy your videos and will continue to watch. What a wonderful journey we are all on to fantastic health!!!
Kerry Gold here in Australia HAD skim milk BUT the latest release does not have that listed on the ingredients but then we do pay $6.90 for 250 grams (slightly over half a pound)
Here in Australia I have noticed there are many foods that have been available, especially the generic brands are no longer available. The other brands are continually rising in price. Thank you for your video I will be on the alert reading all ingredients in foods before I make a purchase.
If you make your ghee at home, put it on the freezer as soon as you can (before it starts to solidify) and the ghee will not be grainy when it it’s on the fridge or at room temperature but very smooth, like a very fatty cream.
Haven’t had a grainy not even mildly grainy ghee in a decade. :) Hope this helps.
Uuuoh, I love it, will try it! I do a lot of ghee💛
Can you share how to make ghee thank you
@@laurel7175 My mom puts like almost 2 pounds of salt free butter in a big stainless steel pan. In as very low heat as possible and just waits. A type of white foam will form on the surface, you can take that out from time to time or leave it, because all the carby parts will brown with time and sink into the bottom of the pan.
When there is no more foam and the ghee is totally translucent let it cool down a bit. Afterwards, you have to use a type of fabric or colander (very fine one) that will filter all the brown stuff from the ghee. Do it with a ladle so you don’t agitate the ghee and make it the brown stuff go up.
If something brown remains on the ghee it will sink and you can scrap that of your ghee after it freezes.
Don’t forget to let it freeze after, don’t let it solidify on your kitchen counter. After it freezes put it on you fridge to soften and if you want to, after that you can take it out, since it doesn’t need to be on the fridge.
Sorry if this was confusing as I said my mom is the one who makes it and also english is not my first language. Hope it works out for you!
@@andrealeobons Thank you! I was wondering of you made it in the oven. It's much easier. I have not heard of freezing it for a bit. I am going to try that. Thank you for your reply. I love ghee.
@@laurel7175 My pleasure. I don’t make it in the oven but in the stove top in very very low heat. 👍
They specifically added that skim milk to your favorite butter to destroy its health quality.
This is concerning… I had been hearing rumbles of this on the internet over the summer… meat shortages then recently butter… my spouse was not concerned and didn’t want to stock up… I have noticed I cannot get eggs anywhere… every time I go there’s only a few on the shelf and the only ones around are the cheap cheap eggs… I couldn’t be more concerned that all these “conspiracy theories” are no longer theories… don’t mess with my meat man!
Definitely NOT theories. Stock up now and save later. Inflation is still on the rise.
Definitely not theories. I’m in Europe and they are openly saying they want to limit meat. Diary farmers in the Netherlands are huge producers for Europe and at least 600 farmers are facing forced buyouts. There are large farmer protests saying the new regulations and now taxes on carbon, nitrogen, methane, etc.. will drive many under. The government response is it’s for the environment and they want to reduce meat by 50% in next few years and they should raise prices. Whether from lack of product or because of all the expenses imposed on farmers meat will be more expensive. There have been schools doing vegetarian menus and even introducing the eat insects agenda in the schools encouraging kids to try insect products.
And it’s a very minuscule percentage of gasses that the farmers produce, compared to other pollutants! 🤔
@@praline4157 Its all part of the great reset.
@@praline4157 this is so disconcerting… I have heard about this, but living in the states it’s hard to know if what I’m hearing is true without firsthand knowledge. So thank you for sharing your experience. It seems very suspicious that billionaires like Bill Gates are suddenly buying up farmland and pushing towards non meat alternatives. This is a recipe for further declining health… I often feel like we as a people are being targeted to be as vulnerable as possible instead of as healthy as possible.
I'm in the Netherlands. Just checked the unsalted Kerrygold we always use. There is NO ingedients list, it just says 'pure butter'
Yeah i checked mine too, just ssys pasteurised milk - i'm in the Caribbean so maybe that's the US market.
It’s better if they list the ingredients because not knowing the ingredients is not good because what if they put in an ingredient that can cause allergy - the company will be liable and can be sued if it’s trace up on their product . 👌🏻😊
NLs here as well, get Melkan salted, two ingredients, cream and salt. Don't think I've ever seen Kerrygold.
I just found this butter at a grocery store 2 days ago, read the ingredients, along with "grass-fed" and I felt like heaven opened its doors to me lol. It was also DELICIOUS!!! I got both, the salted and the unsalted one.
That’s because it is. Other countries don’t allow fillers and hormones in food like the US
My Kerrygold unsalted butter lists only pasteurized cow’s milk and lactic cultures. I’m in Trinidad. 🇹🇹
Now I know why KerryGold butter spatters so much when I cook with it. Thank you for the information.
Noticed The same thing today 🫠. There’s not many alternative butter options that aren’t nearly white being poorer quality.
I'm in the Chicagoland area. My local Costco also has a 2 egg limit per person. They were also completely out of Heavy Cream. The last time I saw a limit on eggs was at the beginning of the pandemic.
I make my own beautiful white tallow from brisket! It renders beautifully in the air fryer.
Do you strain it?
Easy Solution : After purchasing , go back in the store and purchase another 2 boxes . RINSE & REPEAT ! 👍
Not to mention it's a major hassle. My time is valuable.
It’s per day only
First world problems- I can only buy 40 eggs today instead of 80 smh
Thanks for the heads up! I just wrote to them on their website. I expressed my displeasure, and let them know I would be switching to a different brand of unsalted butter. Voting with my dollars.
They didn't change their ingredients. Before you 'vote with your dollars' you should vote with your head, by verifying information that someone tells you is, in fact, correct information. In the case of Kerrygold butter, their unsalted ingredients has always been different to their salted version:
_"Kerrygold produces two different types of butter for the US: a salted sweeet cream butter (gold foil) and unsalted lactic/cultured butter (sliver foil)."_ --Molly O'Laughlin, Kerrygold. Her statement was made in June 2008.
All of the above reasons caused us to buy a house, in an area that has local everything. I stocked up, and got chickens, I love eggs too.
Hello from me too I am 47 years old with three children and I would like to share my thoughts so far.Aout a decade I was a vegan ,but during that I had many health problems ie arthritis,bulimia ,half of my hair fell out before 5 years and I wanted to get out of this impasse. I also had a problem with my cycle, that is, my period was very short from one week to three days, only then did I understand that the issue was hormonal, so I turned to the carnivore diet. I know! It was a huge change .At the beginning I had really regrets .I could not understand ,that I ,who blamed the meat ,would want to eat only this ! I started this diet about a month I have seen incredible results.
First of all I feel full all the time I don't have binge eating attacks .Ah! Also I forgot to mention to you ,that for the past few months I have been drinking alcohol almost every day and I couldn't wait for the moment when I would drink even these two drinks .That worried me…did I become alcoholic? But as soon as I changed my diet ,this bad habit automatically stopped. I can't explain it any other way! Also my energy went up, my libido I can tell you has skyrocketed, I no longer have pain in my knees and I exercise a lot more comfortable. As a woman, I have a problem with weight, which I aim to lose ten kilos. Six months ,I know, I have to be patient. I don't focus on calories or quantity. I would like a confirmation by now from you and how much time it takes to see results in my weight. Congratulations on your health progress and success in advising us.❤😊❤😊❤😊
You can do this! :)
Thanks for the update on Kerrigold, Bella. It's sad to see, but at least we all know what's what now. This also serves as a reminder to never be too trusting of products, regardless of the brand.
And yeah, the price of butter in my area is going up too. Can't imagine why.
Our fascist government telling all businesses what we can eat and what we cant
According to the DARVOS globalist monsters, Cows are causing the UN Climate Change wealth redistribution scam, and so are Chickens apparently? Voters want the UNs green (BROWN) energy things?
But! Wind, solar, and batteries are now the number one cause of global pollution (mining, manufacturing, installation after 10 or hopefully 20 years of intermittent power supplies, then into landfill and the cycle continues)?
As Mark Twain said, “it’s Easier to Fool People than It Is to Convince Them That They Have Been Fooled.”
More like Communist government.
A fascist government would actually want it's own people eating healthy and having the best possible food. Communist governments treat it's people like livestock and feed them as cheaply as possible, , , , if at all. (History)
We really don't know what's in anything we buy from the store , if you don't make it. You don't really know. Thanks for sharing, that's the butter I've been using now I need to go look.
I don’t use Kerrygold butter anymore either, ever since I found out that it is not made from 100% pasture raised cows cream. I live in CA (and yes the price of butter and everything else is going way up) we have a local brand called Danish Creamery butter. It’s made from pasture raised cows cream and sea salt only. Handmade the old fashioned way. It’s delicious and my Walmart Carry’s it for $4.97 a pound. I also like Vermont Creamery Cultured Butter, I buy that through Misfit’s Market. It is more expensive than Danish Creamery, but delicious and has the same live cultures as yogurt. Oh, also Vital Farms…their eggs and butter are fantastic! Thanks for this informative vlog as usual Bella! I’ve learned so much from you!
Yes, its all about profit and not health! I notice my skin flaring up with the unsalted butter, Ii will have to check the ingredients on everything now! Thanks for the video,
Lately I get nearly expired cream from a dairy shop in bulk and make my own butter. It takes long and is a fun thing to learn. Thanks for the ingredient heads up.
How do you make it?😊
Shorten your butter making process to one minute by getting the cream to 62F ....it makes all the difference in the world...super fast.
Kerrygold added skim milk more than a year ago to the unsalted block version. Stick version was still without skim milk in the begging, but they added skim milk in stick version as well almost a year ago. I tried different butter, but came back to kerrygold and switched to salted version almost a year ago.
Thx for this video. Sometimes we let our guard down and don’t consider that labels can change on our favorite products.
I had been eating raw fat from two different butchers for about 2 years and having digestive issues off and on during that time. I eventually found out that the symptoms were histamine related. I have always cooked the fat with my meat or rendered it and froze it for later use. I got food poisoning from one of the packages of raw fat after having cooked it with some ground beef.. the symptoms were the same as for histamine issues but much worse and included horrible stomach pains and diarrhea and skin rashes and a runny nose and congestion and the rosacea came back on my face and in my eyes as well as terrible body aches and pains. It was horrible! Then I recognized that my issues for the past two years had been from histamine sensitivities from the raw fat from one butcher and from the raw grass-fed beef and fat I had been getting from the other butcher. Now I make sure that I buy only very fresh meat and unsalted butter since it is made from fresh cream instead of soured cream like salted butter is made from. I have been doing this for about 2 months and I'm so much better! I can hardly believe it that I suffered for two years before finding this out. Recently I found out that Mikaela Peterson has said that she is super sensitive to histamines and cannot tolerate aged meat at all. Maybe there are more people out there with extreme histamine intolerance who have had trouble on the carnivore diet. I didn't give up because the alternative was so much worse
Very interesting. You might want to explore the work of Dr. William Walsh of the Walsh Institute. Particularly on balancing your methylation cycle through Advanced Nutrient Therapy. I can't remember which side it is - overmethyalation or undermethyaltion but one results in histamine sensitivity. It's based on genetic testing, blood and urine testing under 500 dollars. The MTFHR gene SNP makes one vulnerable to these issues. One side requires methylated folic acid, the other requires avoiding it! He's got quite a few videos on RUclips. Brilliant gut!
@@chasvonplatten1298 hey, thanks for this info!
Thank you to BOTH of you, Chas and Nancy! You have given me great help with my own Histamine sensitivity!
And Nancy, you especially have given me an important clue to what is still triggering me, bc I would probably never have thought about the culturing of Kerrygold butter, which I eat a stick of every day!!! I was about to give up on chicken, my favorite protein source. Now I suspect it was/is the butter I drown it in! 🤞
Oh my, just checked my butter. Same. Skimmed milk and cultures. Thanks for the information, Bella.
Bella = Pure Passion!!
Thank you 🙏🏼
I'm glad my local Publix supermarkets have something called Amish roll butter. It's really good and only $5.50/lb. I definitely do better with salt. It does contain milk but I don't think that's causing me any problems, though I know the extra milk definitely adds lactose.
As for my favorite brands, I noticed long before I even heard of keto that they were putting soy in absolutely everything in the U.S. If I were going indulge today(which I'm don't), stroupwaffle from the Netherlands and butter cookies from Denmark seem to be the only things I can find without any soy.
Ghee is OK but not fantastic or bad.
If you're in Orlando, Sprouts has Redmond's Real Salt.
I’ve had that butter also
I'm in central FL also, so shop a lot at Publix. I'm seen the Amish roll butter, but have never bought it. I too use Redmond Real salt that I buy at a local health food store. I like the quality and taste, plus it is mined right here in the US, in Utah.
I'm in Apopka and I was buying my groceries from Publix until I walked into Key Foods. It's really a Spanish grocery store, but the prices on meat are just insanely cheap. I did not see Kerrygold, but picked up some Pelugra for $3.99 each. Plus, they had a leg of lamb for $38.00 and a pork tenderloin so long that it was longer than the width of the check out belt for $12 bucks.
Happened to me at the Kirkland location about 3 weeks ago. My fiance and I were able to do separate transactions in self checkout to get a total of 4. Then went to Fred Meyer which had no limit but is more expensive :/ Thank you for your videos you were the one who inspired me to eat carnivore after doing keto I have been learning so much thanks to you!
The best butter I ever had is “cultured” butter. It has a slight tangyness to it. Absolutely delicious.
Kerrygold might be experimenting with cultured butter for the US market.
Eggs are always a bit harder to find in the winter months when less light is available for the hens. It has gotten more expensive to provide light and feed costs for the chickens. I have also bought large volume Kerrygold ( like 200 blocks) off Amazon in the past with Prime delivery if you have room for storage. But yes, the shelves are frequently not stocked….like what has happened with Honest Tea? I loved to grab their plain green tea on the go but haven’t seen it on the shelves for months…thank you for all that you do!
I'm having a meat fueled day thank you. I eat 10 eggs every day. At WinCo this morning at 7:30 am they didn't have any pasture raised eggs, or cage free. They only had the regular eggs. I also always read the ingredients. I use ghee, beef fat, and unrefined cold pressed coconut oil to cook.
Im going carnivore again. And bumped into your videos. I have to say you're glowing and so beautiful.
Thank you for sharing all your hacks, tips and help.
Thank you for the heads up. I make my own ghee using Kerrygold salt free butter while in the US. I did not check the content ingredients when I made it last week. Will do next time and switch to another brand if there is more than one ingredient. Of course, most of the milk protein is discarded in the process of making ghee.
Streak and butter girl, I loved your video. I am a Christian and learned a lot. Thank you. I am Keto. I love butter and meat but I do KETO. I also eat stuff like high fat peanut butter and high fat dark chocolate and keto stuff. I keto because it helps my epilepsy. Sometimes, I get too thin and just eat junk food. You are really beautiful. I belong to COSTCO and appreciate your understanding about shopping. God bless you. You skin is awesome. I do colliagan. You don’t need it but I live in a retirement home cause I am old. It helps me. I hope you can keep buying you carnivore foods.❤
Thank you for sharing this. I prefer the salted but I now will be paying more attention to ingredient lists. I don't usually check stuff I have already been eating and "know" it is safe.
I always check ingredients because you never know when they might change them! I'm in NZ and so we have great, pure butter here. But prices have been going up. We pay anywhere from $4 - $8 for 500gm of the main brands, and then there are a couple of brands that are more expensive for a smaller block.
I grew up on NZ BUTTER! When I moved to Hawaii I noticed their butter wasn’t near the color or flavor…
@@dreamwalkerday3342 NZ butter is soooo good!
The egg limit is at my Costco, too. Amazon Fresh was also limiting eggs. Wilcox still makes Pasture-Raised Eggs. I was able to get them recently. I didn't realize they had pastured eggs, so I was excited.
Thanks for the heads-up. We don't have a Costco here in Grand Junction, CO, but we do have a Sam's Club, which is where I buy my KerryGold. I'm sure I'll find the same unsalted product change.
I live in Idaho and I have noticed butter prices have gone up. Also our local grocery store had the same limit on eggs. I wish we could raise our own chickens.
Went to Costco 2 days ago ..there were NO eggs available and like you I eat 5-10 a day. Glad I saw this. Thanks.
Same, in some shops in U.K.
Never seen anything like this. After covid things are getting out of hand
Love ghee
You looking more beautiful every day, you complection is amazing. It working, and i love the piano
I used that butter all the time bc I trusted the brand and recently found out they changed the recipe (added skim milk) and I had a flare up bc of it. I was wondering what I was doing wrong and was so disappointed to read the ingredients and find out they changed it :(
So disheartening! Sorry to hear that. Hope you are feeling better.
I love the Vital Farms salted butter. For some reason was never a fan of the Kerrygold. I always try to stick up on the vital farms Butter but have ran into my stores being out of it. The prices are outrageous ranging from being in sale for $3.79 which makes me happy to $5.49 at my local store. Thank you for the video and for keeping your eyes peeled for you and us!!! ❤❤❤
That would absolutely make me upset about the unsalted butter. I’m going to Costco soon so I will be checking the label myself.
I was in Costco about 2 weeks ago. I needed more KerriGold Salted Butter and I saw something strange. The Unsalted KerriGold boxes were full, but I couldn't find one box of Salted KerriGold. They were out completely. Now I see why. Others might feel the same way you do. I'll check next time I go to Costco.
Given my issues with cramps while on carnivore, I always go for the salted one anyways and get the Kirkland brand as the Kerrygold is not available where I'm at. The Kirkland brand only has two ingredients so good enough for my needs In any case, thanks for letting us know!
Thank you for turning me onto Vital farms. I love their butter both salted and unsalted. Their eggs 🍳 are amazing!! 🤩
My cousin has been talking about this for a year, now. VERY SCARY TIMES. God help us.
Fear is the reason, believe it will be OK.
people should vote more Democrats!
@@hoboonwheels9289 Absolutely! I cannot stress enough to people that the reason things are getting worse is because we're angry and scared. Instead of focusing on the things that cause fear and anger, focus on calming and happy results and KNOW that things will be (or ARE) okay.
We will get through this,but we will all have to help others more and have a little less ourselves,and to learn whats more important in life again.We couldn't live like we have done the last decade or so its killing our planet.Lets have less and hope that we stop being so materialistic and turn this all round on its ass and be stronger for the experience.Humans being resilient, we are programmed this way.
@@jagodah1130 😂 That's how we got in this position in the first place.
Thank you so much for sharing this about the butter. I get an autoimmune reaction to the lactose in milk, and I m fine eating butter and cheese so skim milk in my butter is not going to work. I’ve been trying to figure out why my skin is cracking and it might be this. I really appreciate your information ❤
Ooooh. I work in a mennonite food market. Im thinking they probably changed the unsalted so that it would keep longer. We actually almost stopped carrying unsalted butter because it molds so quickly. Oh, and oh man! is everything going up so fast!
Makes me so sad! So glad to know this though. They try and slide it in without telling us!