Do all o's feel ok with ghee? I have been using it to bake lately, and since I have been using, I feel a little "off".

Just curious if I am the only o who prefers to not use it.

Thanks!

following your frequency value given is helpful......some people like to overdo it, best to check it out first, you ll be surprised at how little you get a week

I get 5 tsp. weekly or a few ounces of compliant cheese 5x per week. A little goes a long way with ghee as the flavour is so unique and being a fat, it is rich. I use it mainly to put on my steamed veggies...it brings the flavour up a notch. I also get 6 TBS. weekly of compliant oil, 6 eggs and all lean meats, poultry and of course my fish oil. We don't need as much oil as we've been conditioned to think...I was always in a quandary about how much fat I am suppose to consume and I appreciate the SWAMI recommendations. Keeps my liver happy as well not having excess fat in the diet.  

I think I'd rather use my small allotment of ghee to dab on top of something I'm getting ready to eat than to try and cook with it, where it will disappear.

Sticking to Dr. D's portion and frequency recommendations are real eye-openers and have made a lot of difference in my success on this program.

So true Victoria!!!

I do very well on ghee. I still eat far more than SWAMI-reccomended amounts of ghee and oils  but I try to keep the portion guidelines in mind anyway. I'm supposed to get 1/2 teaspoon 3 times a week; I probably have about 2 teaspoons daily. (I've tried cutting that down, but I didn't feel as well doing it. I'm not sure if SWAMI is "wrong" about my daily caloric needs, or if I'm just not yet healthy enough to thrive on the smaller portions.)

A typical serving of cake or cookies usually contains about 4 teaspoons of fat or oil. Many people consume more than one serving per day, and that's all in addition to whatever fat you use in cooking your meals.

Well my O eats lots of Ghee as well and so do I
She never follows pt regarding fat...and I would say she is  healthy.
She listens to her body- some days she need more fat than others.

A few weeks ago it was so blistering cold and we couldn´t get hot or feel satiesfied
and we looked at each other at had some fresh icecold butter just plain
and then both of us felt good.
When summer comes we both cut down on fat.

I mainly use it for my scrambled eggs and I eat more of them than I probably should.  I use just enough to coat the pan.  I also use it when I bake (which isn't very often),  I use it to "grease" a cookie sheet or pyrex dish.  I had dental implant surgery yesterday and I'm on soft foods until my stitches dissolve (about 2 weeks) so I'll probably make a crustless quiche or something like that for dinner.

I feel good on ghee.  

Quoted from Victoria

I think I'd rather use my small allotment of ghee to dab on top of something I'm getting ready to eat than to try and cook with it, where it will disappear.

Sticking to Dr. D's portion and frequency recommendations are real eye-openers and have made a lot of difference in my success on this program.

I think you are so right! Not sticking to the recommendations might explain some of the problems we have sometimes!

so I suppose everyone is different like we said before;)

I just feel better without it at this time, but that could change in time.

Thanks for the insight.

The O's in my family do well on ghee and butter. I do well on both but really limit my butter. We don't use much but I tend to eat more ghee and olive oil than my swami recommends, just like Ruthie. I don't feel right if I don't have enough. I use all three of them interchangeably.  

I don't like ghee.  My body doesn't really like much cow fat so if I'm going to eat a cow fat product I want that buttery taste and not something that tastes like some kinda burnt nut.  

Quoted from 18545

so if I'm going to eat a cow fat product I want that buttery taste and not something that tastes like some kinda burnt nut.  

If it tastes burnt, maybe it is.  

Quoted from 18545

I don't like ghee.  My body doesn't really like much cow fat so if I'm going to eat a cow fat product I want that buttery taste and not something that tastes like some kinda burnt nut.  

Too funny! I love the nutty flavour. Different taste buds, eh?  

Mine doen´t taste burnt
I hardly ever use it for other stuff than heating
- I prefer cold organic pastured cultured butter on my vegggies and bread.

I actually prefer the taste of ghee to the taste of butter.

Quoted from ruthiegirl

I actually prefer the taste of ghee to the taste of butter.

So do I, Ruthie!  It tastes so clean - I could eat it all day, but try to control myself.  

It is not that I don´t like the flavour of Ghee  I do
- but nothing beats the feeling of danish organic grassfed butter in my mouth
Just happy that butter is diamond for me  

Since butter for me is an Avoid, ghee is a Godsend!  I looked up a recipe on the internet and have been making it ever since!  It sure is a lot more economical than buying it made and does not take a lot of time!!!

1.  Put 1 lb. butter (I use a 1 lb. block, unsalted) into a small (1 qt.), heavy sauce pan over med./high heat.  I use electric heat and at this point, turn it to 8.

I put a strainer over top of the pan to eliminate the OCCASIONAL splatter, just to be safe!  Also, I buy my butter in bulk and freeze it.  So most of the time it goes directly from freezer into sauce pan.

2.  You will have a few minutes at this point to find a 16 oz. recycled, glass jar (I use an old peanut butter jar.)  Experience has taught me to use a jar with a wide mouth.  Oh, and also a small hand strainer (or cheesecloth) to fit over your jar.

During this stage your butter will be melting, and, when fully melted, will begin to foam.

3.  At this time stay close and look at it often as it will not take long for the foam to go down!

4.  As soon as the foam disappears (for the most part) and you can see the liquid butter boiling, TURN DOWN YOUR HEAT TO ABOUT MEDIUM (I turn my dial to 6 1/2) AND SET YOUR TIMER FOR ANYWHERE BETWEEN 5-7 MINUTES!

5.  Once your timer has gone off, carefully pour your ghee into the jar through your strainer.  Place lid on jar loosely at this time.  That jar will be hot!!! so be careful.

IMPORTANT NOTE:  I have found that if I only wait 5 minutes, when I pour out the ghee into my jar, there will only be a light "skum", if you will, on the bottom of my pan.  This means I should have left it boil another minute or two.  THE GOAL IS TO HAVE A GOLDEN CRUSTY KIND OF SKUM left on the bottom of your pan.  When you acheive this, you will have beautiful, golden ghee but not burnt.  Of course, if your burner/flame is too hot and you leave it boil too long, then you will get the burnt taste.  (Of course I have done this before.... more than once.  But, please believe me, you'll get real good at it if you persist AND save dollars in the process.

Ghee, I have read, does not need to be refrigerated so I keep mine tightly closed and in the bread box on the counter!  I never have to worry about spreading cold butter.  Enjoy!

it is perfectly sterile....

a picture says more than words

http://tinyurl.com/9e7zsc

I bake with ghee every time and do not count it a waste.

If I let the butter melt in the covered pot beforehand the waste heat from cooking my muffins is enough to separate the proteins from the fat.  I don't need to cook the butter fat after that - I just sieve all the foam off the top and pour the butterfat through a clean sieve into the container.

I have to try that Paul! Sounds neat!

Enobattar, that is how I make mine too, more or less - do not freeze (never buy so much butter because I buy organic) and I use gas stove ...

A cast iron flame spreader under the pot on a gas stove works well to prevent scorching and burning the sediment at the bottom of the pan. If you use salted butter the ghee has a slightly different flavor and may be more palatable for those that need that...

A mixture of half ghee, half olive oil, whirled in the blender and kept in the frig will still spread beautifully. Great for those who still think they need soft spread butter...

Christina, I read that butter was perfectly O.K. to freeze!  Could I be wrong about that.  I don't freeze the ghee, just the butter.  

Quoted from Enobattar

Christina, I read that butter was perfectly O.K. to freeze!  Could I be wrong about that.  I don't freeze the ghee, just the butter.  

I buy frozen butter and it works well...  I wouldn't freeze ghee either...

I put my butter into a saucepan set to 3. If I put it at 8 and had to watch it, I'd probably end up burning it!

I just put it at 3 and putter around the house doing other things. After half an hour or an hour, I can hear it "gurgling" and smell the delicious buttery smell, and I know it's almost done. Then I turn the heat off, let it sit for about 10 minutes before straining into a clean glass jar.

Ghee
I just leave it at 1 and wait 30 - 50 minutes and then it is separated - no boiling. I just poor the cleared butter directly from the pan into a jar being very careful not to get the white mass in the bottom in the jar. Am I doing wrong?
Sofia

Quoted from 18716

Ghee
I just leave it at 1 and wait 30 - 50 minutes and then it is separated - no boiling. I just poor the cleared butter directly from the pan into a jar being very careful not to get the white mass in the bottom in the jar. Am I doing wrong?
Sofia

Sofia, this sounds more like clarified butter.

For ghee, you need to either cook it longer or cook at higher temperature.  The sediment on the bottom should be rich golden brown (by my standards) or dark brown (by Lola's standards).  The ghee will smell like popcorn!  

Quoted from 18716

Ghee
I just leave it at 1 and wait 30 - 50 minutes and then it is separated - no boiling. I just poor the cleared butter directly from the pan into a jar being very careful not to get the white mass in the bottom in the jar. Am I doing wrong?
Sofia

Without boiling, the water may not be cooked out...  This may lead to spoilage / rancidity...

I love butter & ghee, eat a lot of both.  Book says "as desired" so I go with that.  Butter contains butrayte which helps heal the gut & is also great for Hunter metabolism.  I've lost fat from eating more fat.

I make ghee, using unsalted butter. I use low heat. I skim off the foam. I do not allow it to overheat to the extent the bits that separate and fall to the bottem burn. I keep it in a Kerr jar on the shelf.

I use a little ghee to roast spices.

I find that if the spices, whole or powdered, are cooked a little, without burning, the flavor and perhaps the digestability are enhanced.

I do not use ghee more than that: it seems heavy to me.

welcome Connie!

For O Type butter and ghee are both neutral - does it make a difference which one we use?

Why are so many of you using ghee? Is it because you like the taste better or is actually better/healthier than using butter?

Thanks for your feedback!

According to several of his later books, butter is a "neutral, use sparingly" while ghee is simply neutral for Os. I forget if I read that in the Fatigue book, the Diabetes book, the Arthritis book, or if that was the rating in 2 or 3 of them. I borrowed all 3 from the library and read them, but I returned them a while ago.

On my SWAMI (personalized computer-calculated diet plan), butter is neutral and ghee is a superfood. On my daughter's SWAMI, butter is a black dot (something to eat very sparingly, if at all) while ghee is beneficial.

All that leads me to beleive that ghee is simply a healthier choice than butter for O's, or at least for the members of my family.

There's also something very convenient about buying a pound of butter, cooking it into ghee, and then knowing it can safely stay in the pantry for the rest of the month. I don't need to worry about finding refrigerater space for all the butter we'll be using later in the month. Or, more accurately, I can buy 2 pounds of butter at Costco and only worry about fitting one into the fridge.

Thank you very much for the explanation ruthiegirl.

I got the info about "neutral" in the LR4YT book which I bought already quite a few years ago.

Unfortunately I am not at all into SWAMI - so I do not know what is actually superfood for me   but I did take the secretor test a few years back, and I am a nonnie just like you.

I have not been very good in following the BTD in the past years. But I want to give it a try again, and hopefully stick to it and be more or less compliant!

Now I will have to learn to make my own ghee.... Let's see how this turn out

Ghee has the milk solids removed.  That is what falls to the bottom of the pot during simmering, and turns golden brown.  Correctly made ghee is pure butter oil.