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Butter and O;s  This thread currently has 756 views. Print Print Thread
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Peacelove
Saturday, February 15, 2014, 3:48am Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Just curious how others do on butter. I seem to be ok most of the time, but I def cant do other dairy.

Also, butter or ghee? I dont really like the taste of ghee, so I have tried butter. I guess I am just concerned about the dairy. Sometimes I am ok, but other days, it makes me sick.

any thoughts?

At this time, I am getting most of my calories from protein or fat.. seems to work with me and keep my glucose levels stable. If the butter doesnt feel right, I should stop eating it?
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Lola
Saturday, February 15, 2014, 5:50am Report to Moderator Report to Moderator

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try a swami

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BCgal
Saturday, February 15, 2014, 5:51am Report to Moderator Report to Moderator

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I am an O that's a Gatherer Genotype and butter is neutral for me.  I don't use it much to speak of as I tend to stick with ghee, which does take time to get used to, and olive oil, which are both beneficial for me.

My hubby is also an O, but a Hunter Genotype and both butter and ghee are Beneficial for him.  It took him longer to accept the ghee, but he's okay with it now.  He also uses butter regularly.

We both have cheeses that are okay for us, but don't have it much.  Him more than me.

If butter doesn't sit well with you than do without.  I don't miss it anymore.



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yaeli
Saturday, February 15, 2014, 1:18pm Report to Moderator Report to Moderator

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Have you tried making ghee at home? In the oven or on the stove. As I heard, homemade tastes better, and anyway ghee is more recommended by Dr. D, so it's very much worth trying.

Quoted from yaeli
Following all the above I'd like to second Ribbit's suggestion that you make you own Ghee. It's a very simple and pleasant procedure. I follow Pat's way, and put a (ceramic) jar with (organic goat) butter in a preheated to 350 Farnheit oven for 45 minutes. Let it stand for a few seconds to let the vapours fade away and then sieve it through a clean double cheese cloth into another clean and dry ceramic jar, cover after few mintues and let stand on the counter, no need to fridge. Just see that you use a clean and dry spoon each time you take out some ghee, so no mould develops (it can stay good for a long time). The intoxicating fragrance which fills the house during the procedure is your reward, on top of the assured quality of the product.
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1279409076/s-new/


This thread disscusses in detail ghee and its preparation:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1169652474/s-new/

Quoted from italybound
ArtyMiss, warm welcome to BTD and the forum!!
I can't give you an answer really on why butter is allowed, but someone else will be along who can. I would like to suggest making it into ghee tho. It is very good for us in that form. Very simple to make as well. �
Put �your butter in a baking dish (with a cover), set oven to 350, set your timer for an hour. Go do whatever your little heart desires. When timer goes off, check to see that your butter is clear. I cook mine at least 10 min longer as I like mine a little darker, gives it a dif (better - to me) flavor. The stuff on top, skim off (this can be used to flavor other things). Strain the liquid, throw the stuff from this away. Ghee can be left on the counter, but be sure not to put wet or dirty utensils in it. When I say dirty, I mean as in - you use a spoon to dip some ghee, use the same spoon to stir your oatmeal - do not use this same spoon to dip more ghee, get a clean one. �Ghee is very tasty!!


Quoted from Victoria
Also, Myra,
It needs to cook long enough for the milk solids to separate out from the butter oil, turn golden brown and sink to the bottom.  I use the stovetop method and it takes anywhere from 10 minutes to 20 minutes, depending on the brand of butter I use.  The whole house smells like popcorn from the ghee.  


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yaeli
Saturday, February 15, 2014, 1:23pm Report to Moderator Report to Moderator

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Ee Dan
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Here is a recipe:
http://www.rwood.com/Recipes/Homemade_Ghee.htm

Lola quoted the above link in this old thread about ghee:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1161701966/s-new/

Yum!



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Peacelove
Saturday, February 15, 2014, 10:25pm Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Thanks everyone! I will try this recipe. I definitely think it would be beneficial for my digestive tract.

I ordered some supplements.

Now, I just need to work on not overeating on the protein.. I love it! But I also am trying to lose about 5 lbs, so need to just learn how to stop overeating.

Thanks again))
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prunella
Saturday, February 15, 2014, 11:02pm Report to Moderator Report to Moderator

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I usually make 1.5-2 pounds of butter into ghee at one time. I pour it into 1/2 pint glass Ball jars that have a 2 piece metal lid.  I refrigerate all jars but the one I am using. I think it helps with digestion. My swami has it as a beneficial.
This works fine, unless my large dog manages to get a hold of it. His tongue reaches nearly to the bottom of the jar.




The sun, with all those planets around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.

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SquarePeg
Sunday, February 16, 2014, 2:43pm Report to Moderator Report to Moderator

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I prefer the taste of butter, but I prefer to fry with ghee because butter burns quickly.  Most of the time I eat ghee and add a bit of sea salt to improve flavor.  I make ghee myself from 1 lb of butter at a time.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Averno
Sunday, February 16, 2014, 5:25pm Report to Moderator Report to Moderator

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Just a side thought for other ghee makers... Skim it as you go or pressure will build under the foam. I had big mess on my hand last week after an eruption. Anyone else experience this?


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ruthiegirl
Sunday, February 16, 2014, 6:34pm Report to Moderator Report to Moderator

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Kyosha Nim
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Nope, I've never had a mess with the ghee. I've overcooked it and had batches with a "burnt" flavor but never once had any problems with pressure building up. I wonder if you had the heat too hot Averno?

I discovered years ago (pre-BTD) that I got congested from dairy products. Once, after a month of no dairy whatsoever, I had an ounce or so of cream in my coffee, and I was congested within an hour, and it took about a week to clear up completely. A few weeks later I tested myself on butter, and did fine.

For years I used butter as my only dairy product. After I'd been on BTD, I learned how to make ghee. SWAMI says that ghee is a beneficial and butter is only neutral, so I try  to use ghee more and butter less, but I keep both on hand.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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ABJoe
Sunday, February 16, 2014, 7:11pm Report to Moderator Report to Moderator

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Quoted from Averno
Just a side thought for other ghee makers... Skim it as you go or pressure will build under the foam. I had big mess on my hand last week after an eruption. Anyone else experience this?

Yes...  There are two times that ghee can overflow the pan.  When it first starts cooking and when it is done...  Both are due to having the heat setting too high.


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ABJoe
Sunday, February 16, 2014, 7:12pm Report to Moderator Report to Moderator

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Quoted from prunella
This works fine, unless my large dog manages to get a hold of it. His tongue reaches nearly to the bottom of the jar.

How does he take off the lid???        


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Mrs T O+
Sunday, February 16, 2014, 8:22pm Report to Moderator Report to Moderator

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Kyosha Nim
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For years I thought of butter as a fat & not a dairy.  I finally found out it has a trace of milk solids.
After menopause, I quit craving it, but used to eat quite a bit.  
In my 30s, I became allergic to probably grasses in that season(late May - early July where I live).
I found that if I overdid the butter, I got some symptoms at that time of year.


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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Averno
Sunday, February 16, 2014, 9:57pm Report to Moderator Report to Moderator

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Quoted from ABJoe

Yes...  There are two times that ghee can overflow the pan.  When it first starts cooking and when it is done...  Both are due to having the heat setting too high.


It was on the smallest burner at the lowest heat for only about 20 min. when it happened. It wasn't even clear yet. I've made it this way dozens of times before, but always skimmed every 10 min. or so. It didn't just overflow, it spewed like a volcano 5' in every direction. I suppose it's possible that gas service pressure fluctuates enough to raise the heat some.


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ABJoe
Sunday, February 16, 2014, 10:11pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Averno
It was on the smallest burner at the lowest heat for only about 20 min. when it happened. It wasn't even clear yet. I've made it this way dozens of times before, but always skimmed every 10 min. or so. It didn't just overflow, it spewed like a volcano 5' in every direction. I suppose it's possible that gas service pressure fluctuates enough to raise the heat some.

I don't know without watching it, but it sounds like it was still in the initial "get the water out" stage and there was a large air bubble that formed under the foam...  I don't know how large of a pan you were using, but I always use a 4 qt. pan with 2 lbs. butter so I have enough sides to allow for this.  If my ghee is bubbling/gurgling a lot, I stir it to break up the foam so the air under it can get out easier...  

It usually only happens to me when I'm trying to hurry the ghee - but I'm watching it so I can even take the pot off of the fire if necessary...

I've never had it happen when the flame is as low as possible, but my stove goes down to a "Warm" setting which is almost no flame at all...


RH-, ISTJ
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Victoria
Monday, February 17, 2014, 1:14am Report to Moderator Report to Moderator

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I have never skimmed, nor stirred, and it hasn't splattered any.  I can turn the heat way down, so the ghee moves in the pot, but doesn't bubble.  I use a deep, heavy bottom pot that is way bigger than the amount of ghee inside, so it has lots of room.

I don't strain through a cheesecloth, like some recipes suggest.  My system is total simplicity:
Simmer long enough for the milk solids to fall to the bottom and turn golden in color.
Remove from the heat before the sediment turns brown.
Let cool a few minutes and pour through very fine stainless steel strainer into clean glass jar.

That's it, folks!  



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Let me not pass you by in quest
of some rare and perfect tomorrow.
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aussielady582
Monday, February 17, 2014, 3:21am Report to Moderator Report to Moderator

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If there is toxicity in the body, butter may not be wise until things improve, I'd try duck fat or ghee first before butter, plus some plant oil like olive oil, hemp oil, and eat some walnuts which have been soaked/activated for 12 hours.  Clear the toxins, or proteins and excess fibre will not be digested properly and will feed the pathogenic bacteria and/or yeasts. Plus if not enough fat is eaten, toxins etc stick to side of digestive tract.  This affects organs further up, such as gall bladder, pancreas and liver.
Fat is essential for good health, and bowel function, liver function, etc.
Do you take some fish oil or cod liver oil? just wondering.
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ruthiegirl
Tuesday, February 18, 2014, 6:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Victoria
I have never skimmed, nor stirred, and it hasn't splattered any.  I can turn the heat way down, so the ghee moves in the pot, but doesn't bubble.  I use a deep, heavy bottom pot that is way bigger than the amount of ghee inside, so it has lots of room.

I don't strain through a cheesecloth, like some recipes suggest.  My system is total simplicity:
Simmer long enough for the milk solids to fall to the bottom and turn golden in color.
Remove from the heat before the sediment turns brown.
Let cool a few minutes and pour through very fine stainless steel strainer into clean glass jar.

That's it, folks!  
That's my technique too. First batch ever, I skimmed through a coffee filter, but I felt like that wasted a lot of ghee as it got absorbed into the paper filter. Nobody in my family is THAT sensitive to milk solids so I haven't bothered with that step since then.

I also have an electric stove. I've never made ghee on a gas burner, so that might account for the differences.



Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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SquarePeg
Tuesday, February 18, 2014, 10:49pm Report to Moderator Report to Moderator

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Me three, and yes, I tried the coffee filter, too, but it wouldn't flow through eventually.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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ginnyTN
Wednesday, February 19, 2014, 2:23am Report to Moderator Report to Moderator

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I have had ghee "pop" little bubbles of fat throughout the entire cooking process.  Other times it just merrily bubbles away until it is done. I have an electric stove and cook the ghee on the very lowest setting for 20 to 30 minutes.

I know of one woman locally who had just turned off the heat and was starting to move the pan carefully when the batch exploded like a volcano. Fortunately she wasn't burned. SO you do have to be careful and watchful at all times when making it.  

I always use organic butter but have used 3 different brands over the years. And never, never, ever, even once, have the milk solids fallen to the bottom. There are "some" solids on the bottom but the bulk stay on top and coagulate into something stiff enough that I can carefully skim off most of it.  

Pouring it through several layers of cheesecloth is the final step of getting pure butterfat with no solids left in it at all.

Both hubby and I agree that ghee is like "butter to the tenth power".  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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san j
Thursday, February 20, 2014, 7:55pm Report to Moderator Report to Moderator

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Quoted from SquarePeg
I prefer the taste of butter, but I prefer to fry with ghee because butter burns quickly.

If you add a touch of olive oil to the pan, you can prevent that.  



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