Wolfram - 26-6-2004 at 04:17
Is dangerous to eat oxidised butter? If so why is it not good for your health? I really like old oxidised butter thats why I´m asking. 
Thank you
Saerynide - 26-6-2004 at 06:11
Whats oxidized butter? Is it like apples that go brown?
chemoleo - 26-6-2004 at 14:05
I guess he means old butter that had been standing on air for a while.
In that case, I think the 'oxidation' is mediated bacterially... and bacteria feeding on fats and a bit of protein happily, under the right
conditions.
Anyway, the toxicity could be either because of bacterial metabolic toxins, or products of butter breakdown. Indeed, I have heard of old rancid butter
being bad for you, too.
vulture - 27-6-2004 at 12:23
Is butyric acid that bad for one's health? Except for the nostril torturing smell...
chemoleo - 27-6-2004 at 13:46
Well the MSDS labels it irritant (mainly because of smell & because it's an acid). So I don't think this is the reason for the toxicity.
PHILOU Zrealone - 1-7-2004 at 09:23
You have to consider all parameters or microbiological catabolic and anabolic effects.....
-Bacteria garbages toxicity - toxins
-Butanoic acid toxicity
-Ingestion of pathogenic bacteria
As you said above.
BUT the second reason is false because,
You of course know that the tributyric ester also leaves glycerol...and as those are part of the normal decomposition products in the body they
aren't the reason for the toxicity!
You may also add what is the logical part after simply thinking to what do bacteria and microorganism do to the butter...
-Fungi pathogenic ingestion
-decomposition or synthetic compounds based on glycerol and butanoic acid transformations....( butanal, acrolein, acrylic acid, butanols,...) all
those have serious toxicities by ingestion (lesions, diarreha, stomach pain,...).
The combinatory multifactorial effects are thus desastrous for health.
Imagine lesions + bacteria and fungi....opendoor day in your body for the external microbiological flora...interested in septisemy?
So better cook wel your rotten acidic and aldehydic butter before eating 
[Edited on 1-7-2004 by PHILOU Zrealone]
[Edited on 1-7-2004 by PHILOU Zrealone]
[Edited on 1-7-2004 by PHILOU Zrealone]
Ramiel - 1-7-2004 at 18:39
As long as there is no rancid smell there's nothing wrong!
I can see no reason why old butter has to be infected, Philip(e).
I also prefer older or oxidized butter, how strange.
PHILOU Zrealone - 4-7-2004 at 03:11
Ramiel, do you eat sterilised butter under sterilised conditions?
More than certainly no...right?
Then contact with bacteria and fungi is happening no matter how you look at it...Ever left a petri box full of nutrients open and then left it on its
own? Natural occurence of microbiological spots will result.
THEY ARE ARROUND US, AMONG US, INSIDE OF US...ALIENS....David VINCENT has seen the invaders
So sooner or later and the more you wait the more it is the case...you end up with infection. Why milk turn bad once open even if UHT sterilised? Why
jam ends up with fungi even if heat sterilised and full of suggar/citric for conservation?
This is a lost war.
Heating butter to regularly sterilise it will result in air peroxydation (it occurs also naturally at reduced speed) result is oxydations of the
alkylic chain...you thus get hydroperoxydes, alcools, cetons, aldehydes and this gives the bad taste (usually fresh butter taste like nuts) on a
moderate concentration it taste acidic but once it is heavily "polluted" by oxydation it being microbial or aerobic...it can fast turn
disgusting and unhealthy-carcinogenic. The worst cancers are stomach and intestinal...want to try?
PLASTIC ANUS is a must.
[Edited on 4-7-2004 by PHILOU Zrealone]
unionised - 4-7-2004 at 14:40
Philou, thanks for pointing out the fallacy of the theory of spontaneous generation (I think Pasteur beat you to it though)
I'm fairly sure that the normal manufacturing process for butter includes a fermentation stage so the presence of bacteria can be taken as read.
That doesn't mean that oxidiesd butter is particularly harmful. It may be no worse for you than eating flame grilled burgers; I doubt that anyone
has done the research.
If you only ate things that you were sure contained nothing toxic (and that's logically impossible) you would probably die of boredom.
I wouldn't worry too much about oxidised butter.
Edit:
I just checked and the butter in my fridge is a month past its "use by" date. I guess I will have to get some more next week.
[Edited on 4-7-2004 by unionised]
[Edited on 4-7-2004 by unionised]
PHILOU Zrealone - 6-7-2004 at 07:26
I would be much more concerned of past best used date carbonised meat burger full of nitrites and nitrate conservators and cooked with old acidic
rancid butter....
And of course meat out of UK prion beef (ESB) and belgian dioxin
Isn't Europe great ....mutagenic labo
yumiiiiiieeee
Mama why do you turn green
[Edited on 6-7-2004 by PHILOU Zrealone]
[Edited on 6-7-2004 by PHILOU Zrealone]