I use Margarine…
- MeadowLea
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Sorry for any disappointment caused @annaa63. We carried out a blind taste test, so it was down to what the expert judges scored. However, don’t let that stop you enjoying the butter of your choice!
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Since I’ve been supporting Pierre for years I will continue to support him.
As the judges scored him fairly low many people will not get a chance to enjoy his butter.
His butter has won numerous industry awards, when it comes to taste test judges, this time i will say that they failed.
Judges rate against a defined standard of excellence that is often contrary to many consumers’ actual tastes. One just needs to peruse the various taste tests for evidence.
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I am allowed to disagree and question results… as you would if you disagreed
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… they almost sound like politicians 
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You can write a review of the product and express your opinion about the quality of the product. After all word of mouth can be a powerful tool and no one has yet provided a review of that butter on the results pages.
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Presuming your post may have been in response to mine, my point was that ‘expert opinion’ does not always reflect us as consumers, and our opinions take precedent since we fuel the marketplace and thus drive the products in it. I personally care little about an expert review (or a Choice test) if it is contrary to my values and preferences, although I read them and take their guidance for what it might or might not be worth to me, as an individual.
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This is 100% correct. Each individual tastes vary and what one person likes another might not (think wine, spices, cars etc). There can also be overriding purchasing criteria which differs to the criteria used by tasting experts (e.g. Australian made, cost, colour, look of packaging, celebrity endorsement, family recommendations etc).
In an ideal world, if the experts were right all the time, none of the products which they scored poorly would be purchased by consumers and would disappear from the market.
If you enjoy the butter and happy with buying it, it is you own prerogative to do so irrespective of the results of the the experts assessment.
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Just double checked and Pepesaya butter is not sold at supermarkets…
World of mouth is great but people need to try it… and the Choice review will not make people go and spend $9 to try something that was not rated well.
Pepe is a small producer, has a factory in Sydney. I know where his produce comes from.
The milk is from Country Valley and the salt is Olson Salt.
It is your preference to enjoy that particular butter, like all people have a preference for a particular brand/type of anything. However CHOICE has a right to rate a product if the testing was done in a valid manner just like they rate many other products. Some people agree and others disagree with some results. CHOICE do explain their testing regime and they do not impede your right to disagree.
A group of people who specialise in taste testing (CHOICE defines them as experts) just like in Wine, Cheese, and lots of other products are given a task to rate taste and quality without preconceived bias (blind tasting). If the review however causes others to not try the product that is the users’ choice. Their opinion differs from yours or mine perhaps and so we may disagree with the resultant outcome. If we do so then we have the prerogative to comment on the result both here and on the review site as does the maker of the product. What we don’t have a right to do is make others use a product we like, but we can encourage them to try it by offering our opinion even if it contradicts the experts and that is why I encourage you to place a comment on the review site about that butter and why you like it more than others.
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Personally I often actually prefer local products even if they’re not the ‘highest rated’. It’s impossible to definitively rate something subjective
Many usually don’t buy products that are not well rated, and when it comes to large producers it doesn’t worry me, as we all like different things.
When it comes to small producers who put their heart and soul into produce, use the best possible ingredients and do have a good product I speak out… like now.
If anyone is in Sydney and wants to try the butter they can at the farmer markets on Saturday’s. Markets are listed on the website.
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It is not the hay and silage that causes problems as all is made of grass. It is the grain (full of Lectins) that you don’t want being fed to cows.
Since we are talking about butter and spreads I assume you are referring to dairy cows and so the problem is in the quality of milk. Is that right?
Could you tell me what lectins are in grain and what harm they cause if fed to cattle?
The other question is how the lectins in plant (grass) leaves are different to that which accumulates in the seeds of the same plant. Lectins are common in legumes and also many rangeland/improved pasture grasses which predominately are used for dairy production.
If the comment relates to A1 and A2 milk, is your question about the differences in these milks and the peptide BCM-7? Maybe this may answer this question…
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There are also phosphorylated whey glycoprotein PP3, chitinase-3-like protein 1 (chitinase-like lectin) Chi3L1 & YKL-40, & various pregnancy-associated glycoproteins (can be interchangeably labelled as PAG or PAG-L where L means Like). Many are also found in Human blood and milk.
Lectins are in almost everything we eat so avoiding Lectins in our diet means we would die. I wouldn’t eat raw Kidney Beans but after cooking most lectin is degraded or removed (this is the same outcome for most foods) and Kidney beans then become a very good food source of proteins, carbohydrates and other important food elements. I also wouldn’t eat Castor Oil beans as it contains the Lectin Ricin but after treatment and refining (which includes heating the oil to about 80 C) the Ricin is no longer present in the oil so Castor oil is safe to consume (not a fun task but some still do swallow it) or be injected as a carrier for some fat/oil soluble drugs and vitamins eg Testosterone.
A webpage (from Harvard University) that has links to good science evidence that counters the “Lectin Removal Diet” trend is https://www.hsph.harvard.edu/nutritionsource/anti-nutrients/lectins/ There are other good sites such as this https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-and-a-what-are-dietary-lectins-and-should-you-avoid-eating-them/ that use good science to help counter some extreme views held by “Lectin Removal Diet” proponents. I also add that most of the proponents of this diet mostly only use Dr. Steven Gundry as their supporting source.
From a website about lectin dieting (https://www.superfoodly.com/foods-high-in-lectins/ **Please note I do not endorse the lectin removal diets at all but the list was convenient and as such I do need to attribute the copied content) comes this list of 50 fairly common foods and their Lectins (also includes the milk lectins):
| 1. | Avocado | Persea americana agglutinin | PAA |
|---|---|---|---|
| 2. | Bananas | Plantain agglutinin | none assigned (BanLec is shortened name) |
| 3. | Barley | Hordeum vulgare agglutinin | HOV |
| 4. | California crab | Cancer antennarius agglutinin | CCA |
| 5. | Carrot | Daucus carota agglutinin | DAC |
| 6. | Chickpea | Cicer arietinum agglutinin | CPA |
| 7. | Cocoknut crab | Birgus latro agglutinin | BIL |
| 8. | Corn | Zea mays agglutinin | ZMA (corn lectin is more often used) |
| 9. | Eggplant | Solanum melongena agglutinin | SOM |
| 10. | Elderberry | Sambuccus nigra agglutinin | SNA |
| 11. | Fava bean | Vicia faba agglutinin | VFA |
| 12. | Garlic | Allium sativum agglutinin | ASA |
| 13. | Gourd | Luffia actangula agglutinin | LUA |
| 14. | Jackfruit | Artocarpus integrifolia agglutinin (Jacalin) | JAC |
| 15. | Kidney bean | Phaseolus vulgaris agglutinin | PHA |
| 16. | Leek | Allium porrum agglutinin | APA |
| 17. | Lentil | Lens culinaris agglutinin | LCA |
| 18. | Lobster | sialic acid-specific lobster lectin | LAg1 |
| 19. | Mango | Mangifera indica agglutinin | MIH |
| 20. | Milk (mammals, incl. cow) | A1 beta-casein (beta-casomorphin-7) | BCM-7 (name of 7 amino acid segment unique to A1) |
| 21. | Milk (mammals, incl. cow) | A2 beta-casein | none assigned |
| 22. | Milk (mammals, incl.cow) | phosphorylated whey glycoprotein | PP3 |
| 23. | Milk (mammals, incl. cow) | chitinase-3-like protein 1 (chitinase-like lectin) | Chi3L1 & YKL-40 |
| 24. | Milk (mammals, incl. cow) | pregnancy-associated glycoproteins | PAGs (numerous subtypes) |
| 25. | Mung bean | Vigna radiata agglutinin | VRA |
| 26. | Mushroom | Agaricus bisporus agglutinin | ABA |
| 27. | Mushroom | Psathyrella velutina agglutinin | PSV |
| 28. | Oat | Avena sativa agglutinin | AS |
| 29. | Onion | Allium cepa agglutinin | ACA |
| 30. | Pea | Pisum sativum agglutinin | PSA |
| 31. | Peanut | Peanut agglutinin | PNA |
| 32. | Peppers (incl. sweet bell and hot chili peppers) | Capsicum annuum GLP1 | CaGLP1 |
| 33. | Potato | Solanum tuberosum agglutinin | STA |
| 34. | Pumpkin | Cucurbita maxima agglutinin | ■■■ |
| 35. | Rice | Oryza sativa agglutinin | OTL |
| 36. | Rye | Secale cereale agglutinin | SCL |
| 37. | Salmon | Salmon serum lectin | SSL |
| 38. | Sesame | Sesamum indicum | SEI |
| 39. | Shallot | Allium ascalonicum agglutinin | AAA |
| 40. | Snail | Helix hortensis agglutinin | HEL |
| 41. | Soybean | Soybean agglutinin | SBA |
| 42. | Squash | Cucurbita pepo agglutinin | CUP |
| 43. | Sweet pea | Lathyrus odoratus agglutinin | LOA |
| 44. | Sweet potato | Ipomoea batatas lectin | IBL |
| 45. | Tomato | Lycopersicon esculentum agglutinin | LEA |
| 46. | Winged bean | Psophocarpus tetragonolobus agglutinin | PTA |
| 47. | Wheat | Triticum vulgare agglutinin | TVA |
| 48. | Wheat germ | Wheat germ agglutinin | WGA |
| 49. | Wheat germ | Succinyl wheat germ agglutinin | sWGA |
| 50. | Wine and grapes | Vitis vinifera lectins | none assigned |
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I love the taste of butter, and not having any health issues regarding eating of such, I always check the ingredients on the package.
As long as it is made from milk, cream and salt - I am happy to purchase.
I do not think that anything with oil in it should be called Butter - as it is not!
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Assume that like me you also use Peanut Paste as a topping on bread and butter?
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The Plant Paradox by Dr Steven Gundry 9 also on Utube. lectins cause inflammation in our bodies and wheat and corn eaten by animals pass into our food chain. Very interesting research done.
