Butter is a FODMAP friendly food high in fast and no sugars. Contrary to popular belief, butter doesn't contain a lot of lactose.
Note: fat affects guy motility and, when consumed in excess, can be an additional flareup trigger in some individuals.
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan-frying, and other cooking procedures.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 grams per liter (0.950 lb per US pint). It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process commonly manipulates the color with food colorings like annatto or carotene.
