Butter, Butter, Butter – A GAPS Approved Guide

Butter is an intricate part of the human diet, a staple for the rebuilding GAPS Protocol. When dairy isn’t tolerated, there are several reasons. Commercial dairy is often referred to as milk from Frankensteers, this is not the dairy we are discussing on the GAPS Protocol. GAPS dairy includes milk from heritage breed cows, such as the Jersey cow, who eats grass and  produces roughly 3 gallons of milk a day.  

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While rebuilding the microbiome, this fresh milk is made into fermented foods such as homemade whey, yogurt, sour cream, milk kefir and then certain cheeses. If GAPS fermented dairy isn’t tolerated, we rebuild the microbiome with feeding the foundation of what is missing. The Dairy Introduction begins with animal fats, building until generally a quarter of a cup is tolerated. This includes animal fats such as pastured lard, pastured tallow, duck fat, goose fat, and any other animal fat. Once the animal fats are incorporated fully, the next step is ghee. Homemade ghee is recommended on the GAPS Protocol. Some introduce this, and every stage of the dairy introduction, with the toothpick method, due to a more severe intolerance. As the person is consuming Meat Stocks, a toothpick touches the ghee, just making quick contact, then touches the soup. If that is tolerated, a few days later, the toothpick goes a bit deeper into the ghee and then touches the soup. If that is tolerated the toothpick goes a bit deeper and then progresses to scooping a tiny bit of the ghee and touches the soup. The amount builds until a quarter of a cup is tolerated. Once ghee if fully tolerated, the next step is introducing butter the same way, if needed, then we progress to whey, then yogurt (if the person is prone to diarrhea) or sour cream (if the person is prone to constipation), then milk kefir. 

The butter is big. Some folks are so madly in need of quality animal fats that they simply can’t get enough butter. Moms find kids reaching for the butter or already sitting there eating a paw full of butter, eating happily. The nutritional profile of butter is rich. Dr. Natasha says, “Butter and ghee provide various fatty acids with important health giving benefits, vitamins A, D, E, K2, beta-carotene and other nutritious substances in an easy-to-digest form.” (p 122).

Sourcing the best butter possible is important. “Everyone has to do their best in their circumstances,” Dr. Natasha says. (1) 

Dr. Natasha says the best butter is bought from a farm who makes the butter from cultured organic cream. (2)

She says the second best butter is made from raw organic cream, made into butter. (3)

She says the next best is, “Organic grass fed from shops, which is made from pasteurized cream. Then the rest, including Kerrygold.” (4)

 Kerrygold butter is available to most, if not all, of clients worldwide. Dr. Natasha says, “It is OK if there is nothing better.” (5)

To itemize, according to the bet sourcing available to you, listing butter from the best options, down, purchased from:

1. Farmer who cultures cream and makes butter
2. Farmer who makes butter from cream
3. Organic grass fed store bought
4. Kerrygold and the like

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

1. Campbell-McBride, Natasha. “Re: Book” Message to Becky Plotner 6 March 2018. E-mail.
2. Campbell-McBride, Natasha. “Re: Book” Message to Becky Plotner 6 March 2018. E-mail.
3. Campbell-McBride, Natasha. “Re: Book” Message to Becky Plotner 6 March 2018. E-mail.
4. Campbell-McBride, Natasha. “Re: Book” Message to Becky Plotner 7 March 2018. E-mail.
5. Campbell-McBride, Natasha. “Re: Book” Message to Becky Plotner 6 March 2018. E-mail.