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ghee  This thread currently has 498 views. Print Print Thread
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santina
Tuesday, April 8, 2014, 1:22pm Report to Moderator Report to Moderator

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lactose -gluten-soy intolerant
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Lola
Tuesday, April 8, 2014, 3:26pm Report to Moderator Report to Moderator

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Quoted Text
Dr D 'These results suggest an intriguing link between SCFA and the intracellular energy sensor for the development of the intestinal barrier. '   http://www.ncbi.nlm.nih.gov/pubmed/19625695


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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susanC
Tuesday, April 8, 2014, 6:47pm Report to Moderator Report to Moderator

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Thanks Santina for the great article.
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santina
Wednesday, April 9, 2014, 1:02pm Report to Moderator Report to Moderator

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Quoted from susanC
Thanks Santina for the great article.



i began to use ghee thanks to my swami!
i love it.
before i could only use olive oil
i must say that i even prefer to add ghee on my vegetables instead that that one..


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Averno
Wednesday, April 9, 2014, 3:28pm Report to Moderator Report to Moderator

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Marvelous stuff. Thanks for the link  

Expect to see raised eyebrows when you tell people it's a healthy fat. We're a long way from public acceptance of it. Supermarkets still move a lot of margarine these days.
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Spring
Thursday, April 10, 2014, 3:53pm Report to Moderator Report to Moderator

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Ee Dan
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I have a jar ready for my youngest son and his wife to take home with them after their visit this weekend. They love it!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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santina
Thursday, April 10, 2014, 6:14pm Report to Moderator Report to Moderator

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Quoted from Spring
I have a jar ready for my youngest son and his wife to take home with them after their visit this weekend. They love it!


is it " hand-made "? if so, please can you tell me if  the taste is different ?
i buy an organic ghee, actually i think that the quality is good.

thank you


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Averno
Thursday, April 10, 2014, 9:57pm Report to Moderator Report to Moderator

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Quoted from Spring
I have a jar ready for my youngest son and his wife to take home with them after their visit this weekend. They love it!


Great gift idea!

Santina, it's really easy to make, and so much cheaper. If you can get organic butter, you'll probably find home made is better in every regard.

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Spring
Thursday, April 10, 2014, 10:28pm Report to Moderator Report to Moderator

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Ee Dan
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I make mine from organic, unsalted butter (of course!). I LOVE it!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Spring
Thursday, April 10, 2014, 10:29pm Report to Moderator Report to Moderator

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Quoted from Averno
Great gift idea!


They think so!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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santina
Friday, April 11, 2014, 1:15pm Report to Moderator Report to Moderator

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Quoted from Averno


Great gift idea!

Santina, it's really easy to make, and so much cheaper. If you can get organic butter, you'll probably find home made is better in every regard.



thank you for your support!
i'll try then!


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Spring
Friday, April 11, 2014, 1:38pm Report to Moderator Report to Moderator

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I have found that using at least two sticks of butter works much easier than bothering with just one. Some on the forum who have been making ghee a lot longer than I have will use a whole pound. I strain mine through a very fine strainer instead of using other filters that are messier. I heat mine until there is a light tan color on the bottom of the saucepan. I find that it is better not to do any stirring, either. And I NEVER use salted butter. Too foamy. Some people use their oven to do this job.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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santina
Friday, April 11, 2014, 3:06pm Report to Moderator Report to Moderator

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hello Spring, can you please tell more, into the details, how do you make it?
thank you so much, i would like not to make a mess in the kitchen!!


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SquarePeg
Friday, April 11, 2014, 4:50pm Report to Moderator Report to Moderator

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Quoted from Spring
I have found that using at least two sticks of butter works much easier than bothering with just one. Some on the forum who have been making ghee a lot longer than I have will use a whole pound. I strain mine through a very fine strainer instead of using other filters that are messier. I heat mine until there is a light tan color on the bottom of the saucepan. I find that it is better not to do any stirring, either. And I NEVER use salted butter. Too foamy. Some people use their oven to do this job.
I use all four quarter sticks for each batch.  I also stir, because otherwise the milk solids stick to the bottom and burn, which leaves a mess in the pan.  I use two mesh strainers, but I don't think they're fine enough.  The result still seems cloudy.  But when I used a coffee filter, the ghee itself would not drain through too well.



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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ABJoe
Friday, April 11, 2014, 5:24pm Report to Moderator Report to Moderator

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Quoted from santina
...can you please tell more, into the details, how do you make it?
thank you so much, i would like not to make a mess in the kitchen!!

Here is a link to Dr. D's blog where he talks about the details...
http://www.dadamo.com/B2blogs/blogs/index.php/2009/01/15/butyrate-and-ghee?blog=27

I use 2 pounds of butter for each batch to make about 2 pints of ghee.  I stir the ghee several times to 1) stir in the foam on top, and 2) to keep the solids from sticking so much on the bottom of the pan.

I filter the ghee through a napkin, as a coffee filter tends to restrict the ghee and often results in some of the ghee(up to 1/4 cup) remaining in the filter.

Hope this helps.



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Spring
Friday, April 11, 2014, 6:11pm Report to Moderator Report to Moderator

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My ghee is perfectly clear and NEVER cloudy - I do not stir AT ALL. It doesn't burn because I don't cook it at high heat. My strainer is perfectly capable of filtering out the tiniest particles. As proof, my ghee is exactly the same color on the bottom as it is on the top. Maybe all that stirring is a problem??? I used to do all that stuff you people are talking about and found out there is a better way. I do not want to "stir in the foam on top." I let the ghee settle a little while after it is finished cooking, then the little foam that is left is easily pushed away. I wind up with only a tiny fraction less than 1/2 cup for each stick of butter. The strainer I use is made by Oneida.

Santina, Dr. D.'s instructions are pretty straight forward, but his "testing" gives me the heebie-jeebies!   When the stuff that settles to the bottom turns a tannish color, and I like the way it smells, it is ready! Some people like the taste better if it turns a little darker tan, but I prefer the lighter shade, but not too light! I have kept ghee in a cabinet for as long as six months, and it tastes and smells exactly the same. I take it on trips with no refrigeration whatsoever. Wonderful ghee!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin

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Spring  -  Friday, April 11, 2014, 6:44pm
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santina
Friday, April 11, 2014, 6:46pm Report to Moderator Report to Moderator

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sometimes - like now - i wonder: what if i never met you?
really people, i must say that swami is great, but more and much more than this , there is the fact that i can "talk" to you every day, every moment, and this is the most beautiful gift that Dr D gave me. This, too, is part of the "health program".

so, thank you for your replies.
i hope you will enjoy with me the meditation with Oprah, i've just posted the link in a new thread.


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santina
Saturday, April 12, 2014, 12:57pm Report to Moderator Report to Moderator

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3121280/

this one makes me love it even more.
and more and more.

very powerful article!


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