Butter paper with no PFAS? Yes, please! Any way to reduce toxins we take.

written by

posted on

June 9, 2023

You may have heard the hubbub about Kerrygold needing to recall their butter after discovering it contained high levels of PFAS, which are forever chemicals. Ugh. Toxins are becoming harder and harder to avoid. When it comes to food, it’s not just about how the food is produced but also how it’s packaged.

This issue hit me personally. My local area (not the farm or the farms we work with) has issues with PFAS contamination, which was discovered when testing the school’s water. It was created by manufacturing in the area decades ago and is still in the well water in my area. Yikes!

I have 3 kids, and toxins like PFAS are so concerning to me. I’m not afraid of my kids being exposed to a toxin every now and then (that’s basically unavoidable nowadays), but I am worried about their toxic load getting too high for their bodies to handle.

What are PFAS anyway?

Per- and polyfluoroalkyl substances (commonly known as PFAS) are manmade chemicals created through manufacturing many different types of products, mostly those that require non-stick or water/grease proof properties. There are thousands of kinds of PFAS. They are forever chemicals, because most don’t break down. If they do break down, it can take 1,000+ years.

Where can PFAS be found?

There are thousands of kinds of PFAS, and they can be found everywhere in nature today - water, air, insects, fish, animals, and in basically everyone’s blood (even umbilical cords)! They can be found in cookware, waterproof jackets, processed foods, makeup, carpets, bath and body products… the list could go on and on and on.

What happens if I’m exposed to PFAS?

PFAS are so prevalent that it’s no longer a question of “if” you’ve been exposed, it’s a question of “how much” exposure you’ve had. When exposed, PFAS can last up to 8 years or longer in your body, which means accumulation over time is a big concern.

PFAS are endocrine disrupting chemicals, which means they interfere with your hormones. PFAS contamination can cause a variety of chronic conditions like cancer, liver damage, decreased fertility and reproductive issues, autoimmune conditions, and increased risk of asthma and thyroid disease.

How do I know if there is PFAS in or on my food?

Well, the short answer is you can’t. It’s not something you can see or smell or taste. It’s not something that is required on the label. It could come from the packaging but can also be an ingredient in processed food or a coating on equipment or cookware used to make food.

Since the 1960s, the FDA has allowed specific PFAS to be in contact with food (despite knowing the risks). PFAS are allowed in four basic categories:

Non-stick cookware
Gaskets, O-rings, and other parts of machines used to process food
A “processing aid” in processed food to prevent sticking to machines
Paper/paperboard food packaging

That last one is where our butter paper comes into play. Many papers used to coat foods or bake contain PFAS. It’s not in the paper itself but in the waterproof coating on the paper. Think parchment paper, freezer paper, butcher paper, foil paper, etc.

All of this is terrible, but I have some great news - our butter paper is free of PFAS!!!

We love wrapping our butter in paper. It’s been a longtime customer request that is coming to full fruition this year. It helps us reduce the amount of plastic and packaging waste for all of us.

But, of course, in order to offer you the purest products, we also need to be mindful of our packaging choices. So, of course, we reached out to the paper manufacturer to find out more.

Our paper manufacturer sources raw materials from companies that test each material for PFAS, which is amazing. Here’s a statement from the manufacturer of the paraffin coating on our butter paper.

And just to be a little extra, here’s the safety data sheet for the coating, too.

So, in the chance that any of the paper coating transfers to the butter, you can be assured that our butter is PFAS-free!

Are you concerned about toxins and PFAS? What do you do to reduce your exposure? What do you do to support your body detoxing?

Health and Nutrition

Raw Dairy

Cooking

Does varying yolk color affect the flavor of honest eggs?

As you know, we don't add any color to our feed. This is why our pastured corn & soy free eggs are called "honest yolk eggs". "Color" includes unnatural stuff like dyes as well as natural stuff like marigold and paprika. Nearly all egg farmers nowadays do this... even the natural ones. Why? People demand consistent color yolks, thinking it means a certain quality. Little do most know, yolk color is superficial now. At Miller's, we know this for a fact. Curiosity made us to send our eggs for testing, and there was zero nutritional difference in our orange vs yellow yolk eggs. What mattered most was the farming practices and quality of the feed, and our eggs came out on top for most tests. We really love having varying yolk color. It's an indicator of what the birds are eating. It tells our farmers how their pasture is doing. If the plants are too mature, not diverse enough, it's too wet or dry, or if chickens aren't eating the pasture, we'll see that with the yolk color! Now, we've had an array of responses since we removed the color from our feed. One baffling one is --- the light colored yolks don't taste as good as the dark colored yolks. Is this true? I mean, removing the color is only a superficial change. It shouldn't affect the flavor. Well, we needed to find out. So... we did a blind tasting on the farm a few weeks ago. Here's what that looked like: The results? The whole team agreed -- all eggs tasted the same! The biggest factor affecting egg flavor was the yolk to white ratio. The more yolk, the more flavor. It's spring, and our hens are out on pasture 100% of the time. An egg develops for about 6 weeks inside a chicken, so it takes some time. But... you should start to see darker yolks now. Have you noticed a change in yolk color? Have you noticed a flavor change? Would you prefer consistent colored yolks or honest yolks? I'd love to hear from you. Comment below or contact us 😊 PS: The egg shortage is 100% over, and we have plenty of eggs now!! That means egg bundles are back!

See a volcano of pickles! The pluses and minuses of natural ferments.

A customer shared his farm food order with us on Instagram. Thanks for sharing, Nick! It included this amazing video of the volcano that can erupt from our fermented pickles: What's going on here? Why so many bubbles? Conventional pasteurized vinegar pickles (you know, the kind that are considered "normal") don't bubble at all. What you're seeing is the fermentation. When fermented pickles are made, it's a very simple process. The following is mixed in a jar: Cucumbers, well water, celery seed, mustard seed, dill, garlic, Celtic sea salt, and whey. Then, the jar sits with a loose lid for 3-7 days, until it's done fermenting. The seeds and herbs are in there for flavor only. The cucumbers, water, salt, and whey are what make the magic happen. Note that there is no powdered culture added. Yes, whey is added and it has probiotics, but it simply helps jumpstart the ferment. Even without the whey, those pickles would ferment. It would just take a little longer. This is because raw veggies naturally have lactic acid bacteria (LAB) in them. When you mix them with water and salt, it creates the perfect environment for them to grow. Pretty cool, right? The living microbiology (the LAB) grow and multiply. They eat the naturally occurring sugars and starches in the cucumbers and produce CO2, a gas. The fermentation carbonated the pickle brine! The fermentation made the volcano! It's also a sure sign that there's plenty of good probiotic stuff for your gut in that jar. The white stuff is yeast (most likely KAHM yeast). Another thing to notice in the jar is how the liquid is whitish, not clear. There's nothing unsafe about it. Yes, you can eat it! It's a natural part of fermentation. You see, KAHM yeast thrives in acidic environments. As that probiotic goodness ferments and creates CO2, it also creates lactic acid. The lactic acid not only gives pickles their distinct sour flavor but also makes the brine acidic. KAHM yeast is naturally in the air. It will land on a ferment and think "Gee, this would be a great home." And then it grows. It typically makes a film on the top of a ferment, but it can also sink to the bottom. With volcanic pickles, it gets all mixed up in the brine and will eventually settle. Fermented veggies are an acquired taste. Nick, who shared the volcanic pickles video, reported that: "The pickles are absolutely delicious. I love them!" But... we sometimes get complaints about the flavor of the pickles and the white stuff. Is Nick's palate simply more accustomed to ferments? Were some jars of pickles actually off? It's really hard to say... especially when you're not there smelling and tasting it yourself. What I do know is that fermented veggies are an acquired taste. They're very different from the distinct pasteurized vinegar pickle flavor you likely grew up with. Fermented pickles have umami to them (think about that "weird" flavor in miso or a very sharp aged cheese). They have a lot of tang. They can even taste metallic. Some may feel a burn on their tongue (that's the lactic acid by the way). You may want to try making some at home (as I said before, it's pretty easy). That way, you can taste the flavor throughout the fermentation process and put it in the fridge when you think they're just right. Fermented veggies can last months in the fridge with proper maintenance. Here are a few tips to keep them in their best shape. Always store in the fridge. This will slow down the fermentation so they don't get overdone. If you leave them on the counter (especially pickles), they'll get quite sour and mushy pretty quickly. Never freeze ferments. They'll just get mushy. Make sure the veggies are always covered with brine. If the brine falls below the veggies, simply add more water and sea salt. So easy! If the veggies aren't covered, they can grow mold or dry out and become yucky. If there's too much KAHM yeast, remove it. KAHM yeast is perfectly safe to eat. However, it can have an off-putting flavor, especially when there's too much. If it's on the top of the brine, simply scoop it off. If it's all mixed up in the brine, let the jar sit for a day or two so it settles. Once it sinks to the bottom of the jar, you can remove the pickles and clean brine (leaving the white stuff at the bottom), clean the jar, and then put the pickles and brine back in. Voila! With this in mind, you might be wondering... Can ferments become unsafe? If a lacto-fermented veggie goes wrong, it will be pretty obvious. It may have a repulsive smell, flashy colors (like pink or black mold), or a foul flavor. While a normal ferment should have a sour, tangy smell, a bad ferment will smell putrid or rotten. This can be a little tricky, especially if you're new to ferments. The flavor can be wild! Often you simply need to trust your gut. Although getting used to ferments can take some time and know how, it's worth it. Why? They're just so darn good for your gut. They're packed with a range of lactic acid bacteria. Fermented veggies usually have bifidobacteria, too, which isn't prevalent in fermented dairy but is crucial for healthy digestion. When you have robust and healthy gut microbiology: The bad stuff simply can't grow. You're less likely to get sick. Your digestion is better overall, meaning that you get max nutrition from the food you eat.Your gut can better produce essential nutrients like short-chain fatty acids and vitamins B1, B9, B12, and K.You can experience less inflammation.Your gut-brain connection is better. You may find yourself in a better mood, with less stress. There's probably so much more, but those are the top ones for me! Do you eat or make ferments? Why or why not? Have you tried the pickles? What's your experience? I'd love to hear from you! Comment below (no account required - start typing for the guest option to appear) or contact us.

Why spring grass milk is the most healthy, creamy, yellow, and delicious.

Ahhhh, spring grass fed milk. It’s just the best milk of the entire year. You can see that it’s yellower and creamier. You can taste its full flavor and earthiness. In your gut, you just know that this milk is good for you. It’s simply the best. With modern testing, we can quantify that we’re not crazy for believing this or feeling this within our bodies. It’s scientifically true. Spring grass fed milk is the healthiest milk. Let’s explore.

Butter paper with no PFAS? Yes, please! Any way to reduce toxins we take.

What are PFAS anyway?

Where can PFAS be found?

What happens if I’m exposed to PFAS?

How do I know if there is PFAS in or on my food?

All of this is terrible, but I have some great news - our butter paper is free of PFAS!!!

Are you concerned about toxins and PFAS? What do you do to reduce your exposure? What do you do to support your body detoxing?

More from the blog

Does varying yolk color affect the flavor of honest eggs?

See a volcano of pickles! The pluses and minuses of natural ferments.

Why spring grass milk is the most healthy, creamy, yellow, and delicious.

Do

Learn

Uphold

Connect

Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566