If you can't get it, just us regular salted butter. The difference between the two end products is minimal at best unless you really have money to burn.

loriafriesen wrote: »

Sounds good, and I don't have money to burn

No one I know has money to burn either!

I'm in Calgary and I've never seen it. Once in a while, when its on sale, I buy salted country churned butter, but otherwise we just use the salted no-name brand butter.

2t9nty wrote: »

loriafriesen wrote: »

Sounds good, and I don't have money to burn

Burn fat and not money.

Any real butter is perfectly fine.

Hi fellow Canadian! I'm in Manitoba and I can't get Kerrygold here either. When we are south of the border in the USA, we pick some up to take home, but I find the price to be double that of regular salted butter. I use it to melt on top of eggs or meat, but mostly use butter from home for everyday use. I can find organic butter here, but it's too expensive for me. I use my limited supply of Kerrygold as an occasional treat.

I bought Kerrygold once to see what all the hoopla is about. I get the whole bit about being from grass fed cows but when it comes to taste, it tastes like Land of Lakes to me. 1/2 pound of Kerry gold was $4.99. That is the average price for 1 pound of Land of Lakes butter which is often buy one get one free locally so $2.49 per pound. I'll stick with Land of Lakes and most generics are pretty decent too. To me.

@nvmomketo , I find the Kerrygold to be brighter yellow in colour, with a fuller taste, maybe a bit saltier than average Canadian butter. I like it in my BPC, adds a nicer flavour.

I buy a wide range of butters from many different places. We use butter a lot here. There is nothing wrong with the butter we can get here. I like a local brand from a local dairy as well, and I do buy Lactancia when it is on sale, but think my favourite all purpose one is Beatrice at Costco at under $4 per pound.

Remember, too, that you should buy all your butter UNSALTED and add your own salt. Salted butter is actually slightly lower in quality than unsalted butter. They can use the salt to cover any flaws. And yes, this is even within butters like Kerrygold. I've done some research on it, but don't have any articles saved on hand. I can't remember if it is actually the milkfat percentage or something else, but it is slight lower in quality of something...

And I've been told that cultured butter has a better flavor, if you can get it for the same price.

I'll smuggle in Kerygold for anyone willing to smuggle out Kinder eggs *cough*

MyriiStorm wrote: »

Grass fed butter (butter made from the milk of grass fed cows) is higher in nutrients like Omega-3 fatty acids and CLAs. If you can't fit it in your budget, then regular butter certainly won't harm you. But if you can get it, it does have its benefits.

This is the reason for getting butter from grass fed cows if possible. I find the taste near equal, however lower Omega 6 content and higher Omega 3 content makes it worthwhile for me.

I do not have money to burn by any stretch, but what I have noticed is by changing to this WOE, the volume of food I eat has diminished significantly which means spending an amount that looks like more isn't because I eat less. In the end, even with improving the quality of the food I eat, my monthly food spending has decreased.

This is even more the case right now as I am doing the meativore May challenge. I simply can't eat as much, so the fact I spend more on something doesn't matter because it lasts longer.