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Help! Low HDL Cholesterol  This thread currently has 2,415 views. Print Print Thread
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Golfzilla
Thursday, February 4, 2010, 8:53pm Report to Moderator Report to Moderator

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Ee Dan
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What are your thoughts on getting my HDL #'s up"
My total cholesterol is 116
HDL is 41
LDL is 65
triglycerides is 52

Thanks in advance




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Golfzilla  -  Thursday, February 4, 2010, 9:10pm
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JJR
Thursday, February 4, 2010, 9:11pm Report to Moderator Report to Moderator

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Cod Liver oil maybe??? Your ratio is pretty darn good and I don't think you have to worry about anything there.  I could be wrong though.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Golfzilla
Thursday, February 4, 2010, 9:17pm Report to Moderator Report to Moderator

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Quoted from JJR
Cod Liver oil maybe??? Your ratio is pretty darn good and I don't think you have to worry about anything there.  I could be wrong though.


The recommended is >40 which it is but barely. It is on the low side and I would like to see it at 50.

Can I put dark chocloate in cod liver oil




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JJR
Thursday, February 4, 2010, 9:30pm Report to Moderator Report to Moderator

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I can't relate.  I love the flavor.  Maybe some lemon??  They make them with flavors.  I get the Nordic naturals.  Mmmmmmmmmmmmmmmmmmmmmmmmmm.......

I could eat that all day long.  Well, OK, that wouldn't be good.  But I do love the flavor.  You'd be surprised at how you get used to something after eating it.  But I know that some foods are just hard for certain people to like.  I'm not sure what mine is yet though. hehehehhehhehhee  But I'm pretty sure I'll run into it someday.  Or I just forgot something because I haven't ate it in a while.  I'm not overly fond of eggplant.  Peas used to make me gag.  But I like them now.  That reminds me, I gotta make some split pea soup!


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Golfzilla
Thursday, February 4, 2010, 9:36pm Report to Moderator Report to Moderator

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Quoted from JJR
I can't relate.  I love the flavor.  Maybe some lemon??  They make them with flavors.  I get the Nordic naturals.  Mmmmmmmmmmmmmmmmmmmmmmmmmm.......

I could eat that all day long.  Well, OK, that wouldn't be good.  But I do love the flavor.  You'd be surprised at how you get used to something after eating it.  But I know that some foods are just hard for certain people to like.  I'm not sure what mine is yet though. hehehehhehhehhee  But I'm pretty sure I'll run into it someday.  Or I just forgot something because I haven't ate it in a while.  I'm not overly fond of eggplant.  Peas used to make me gag.  But I like them now.  That reminds me, I gotta make some split pea soup!


Split peas soup sounds delicious ~ enjoy!




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Lloyd
Thursday, February 4, 2010, 9:37pm Report to Moderator Report to Moderator

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I wouldn't worry just yet.

Your total chol is only 116 and the trigs and LDL are extemely low.

41/116 is pretty good. You might wait to see what the numbers look like in 6 months, having been off lipitor.

In the meantime your best bet is to stick to the diet and get plenty of exercise, great for a Hunter's HDL.
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Victoria
Thursday, February 4, 2010, 9:39pm Report to Moderator Report to Moderator

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I don't see any reason you couldn't take cod liver oil in capsules.  Unless gelatin is bad for your Swami GTD.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Golfzilla
Thursday, February 4, 2010, 9:39pm Report to Moderator Report to Moderator

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Quoted from Lloyd
I wouldn't worry just yet.

Your total chol is only 116 and the trigs and LDL are extemely low.

41/116 is pretty good. You might wait to see what the numbers look like in 6 months, having been off lipitor.

In the meantime your best bet is to stick to the diet and get plenty of exercise, great for a Hunter's HDL.


Thanks Lloyd! I think I remember reading a side effect of Lipitor was that it also lowered HDL..?




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Golfzilla
Thursday, February 4, 2010, 9:41pm Report to Moderator Report to Moderator

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Quoted from Victoria
I don't see any reason you couldn't take cod liver oil in capsules.  Unless gelatin is bad for your Swami GTD.


I'm taking the NAP Fish Oil Formula for Hunters, will that achieve the same results




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Plucky
Thursday, February 4, 2010, 9:50pm Report to Moderator Report to Moderator

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We're all different, so we respond to different things, but here's what helped me.  I ate 2 omega-3 rich eggs every morning for breakfast and then a meat protein source for lunch and dinner every day (beef for at least one of those meals for the iron), while cutting out all grains except rice, which means also cutting out sugar, except what was in my dark chocolate.  I also started eating lots of pumpkin seeds roasted in olive oil, as well as walnuts and almonds.

Exercise is also supposed to raise HDL levels, but at that time my doc had advised me not to exercise any more than I felt like because of my anemia, so except for occasional walking through the neighborhood with a friend I didn't worry about that aspect of it.  I liked my doc better back then, when she told me not to diet or exercise any more than I felt like, but just to be gentle and kind to my body and let it heal.  She's changed her tune since I've improved    




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Victoria
Thursday, February 4, 2010, 9:59pm Report to Moderator Report to Moderator

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Quoted from Golfzilla


I'm taking the NAP Fish Oil Formula for Hunters, will that achieve the same results


I don't know the answer to that question.  Maybe one of the other admin. team?  



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Golfzilla
Thursday, February 4, 2010, 10:07pm Report to Moderator Report to Moderator

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Quoted from Plucky
We're all different, so we respond to different things, but here's what helped me.  I ate 2 omega-3 rich eggs every morning for breakfast and then a meat protein source for lunch and dinner every day (beef for at least one of those meals for the iron), while cutting out all grains except rice, which means also cutting out sugar, except what was in my dark chocolate.  I also started eating lots of pumpkin seeds roasted in olive oil, as well as walnuts and almonds.

Exercise is also supposed to raise HDL levels, but at that time my doc had advised me not to exercise any more than I felt like because of my anemia, so except for occasional walking through the neighborhood with a friend I didn't worry about that aspect of it.  I liked my doc better back then, when she told me not to diet or exercise any more than I felt like, but just to be gentle and kind to my body and let it heal.  She's changed her tune since I've improved    


I just got eggs back with SX so am getting use to them again. I am eating plenty of red meat. Other than some fruit I use no sweetners of any kind, my nut mix is pumpkin seeds, walnuts, pecans, and almonds.

With the exception of my recent bronchitis I work out at least 4-5 times a week, 30 mins cardio & 30 mins weights.

Glad to hear you are improving, keep fighting the good fight




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Melissa_J
Friday, February 5, 2010, 1:44am Report to Moderator Report to Moderator

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I agree with Lloyd, with a total Cholesterol that low, you'd expect a low HDL.  Once you're off the Lipitor it should go up.  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Golfzilla
Friday, February 5, 2010, 1:33pm Report to Moderator Report to Moderator

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Quoted from Melissa_J
I agree with Lloyd, with a total Cholesterol that low, you'd expect a low HDL.  Once you're off the Lipitor it should go up.  


Morning Melissa!
I suspect this to be so. I do think I remember reading something about Lipitor's effects lowering not only LDL but HDL too...

Week three without Nexium & day two without Lipitor And if this monsoon stops I wil get to play 18 on Sat & Sun




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ruthiegirl
Friday, February 5, 2010, 1:36pm Report to Moderator Report to Moderator

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Haven't you JUST started the diet? I would think that a few weeks or months of healthy-for-you eating should get all of your lab numbers into healthy ranges, without having to do anything special.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Golfzilla
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Quoted from ruthiegirl
Haven't you JUST started the diet? I would think that a few weeks or months of healthy-for-you eating should get all of your lab numbers into healthy ranges, without having to do anything special.


Morning! Things being all relative yes, I began in late Oct '09... My chemistry is actually quite good and I'm greatful for that but now I'm seeking to tweek. And I know it can be accomplished




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Vicki
Friday, February 5, 2010, 2:13pm Report to Moderator Report to Moderator

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Golf, I also recall a blog by Dr. D'Adamo saying that cholesterol lowering medications indiscriminately take fats from your system.  

While looking for Dr. D's blog, I found an "I'm surprised but also not surprised" blog by Dr. Greenfield:

http://www.dadamo.com/B2blogs/blogs/index.php/2008/11/11/the-great-crestor-hype-1?blog=14

Ask your doctor how long the effects of the cholesterol lowering medications will continue before your number reflect where you are right now.  
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Golfzilla
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Quoted from Vicki
Golf, I also recall a blog by Dr. D'Adamo saying that cholesterol lowering medications indiscriminately take fats from your system.  

While looking for Dr. D's blog, I found an "I'm surprised but also not surprised" blog by Dr. Greenfield:

http://www.dadamo.com/B2blogs/blogs/index.php/2008/11/11/the-great-crestor-hype-1?blog=14

Ask your doctor how long the effects of the cholesterol lowering medications will continue before your number reflect where you are right now.  


Interesting Viki, thanks! I did ask her and she said it was different for different people. So I made an appointment for 90 days from now for a recheck. As always, time will tell




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Curious
Sunday, February 7, 2010, 4:03am Report to Moderator Report to Moderator

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Linseed and/or ghee might help!
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Golfzilla
Monday, February 8, 2010, 2:57pm Report to Moderator Report to Moderator

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Quoted from Curious
Linseed and/or ghee might help!


I have got to try the Ghee you all talk about. I have 1-2 tbls ground linseed/flax daily. Thanks!
How was your weekend?




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Vicki
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You can make your own ghee easily from unsalted butter - silence means it is done!

http://tinyurl.com/9e7zsc
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Golfzilla
Monday, February 8, 2010, 4:01pm Report to Moderator Report to Moderator

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Quoted from Vicki
You can make your own ghee easily from unsalted butter - silence means it is done!

http://tinyurl.com/9e7zsc


Thanks Vicki!
Does it have to be filtered as you pour it into the jars?

I am assuming the "slience means it is done" indicates it makes a noise while it is cooking and stops when done?

Does it have to be refrigerated?
Cheers!




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ABJoe
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Quoted from Golfzilla
I have got to try the Ghee you all talk about. I have 1-2 tbls ground linseed/flax daily. Thanks!
How was your weekend?

It is so easy that you'll wonder why you even put it off...  

I was using a 4" sieve for the strainer, but I kept spilling a bit when I poured it out of the pan, so I got an 8" sieve from Wal-mart and line it with a napkin or paper towel and no more spills...


RH-, ISTJ
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ABJoe
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Quoted from Golfzilla
Thanks Vicki!
Does it have to be filtered as you pour it into the jars?

I am assuming the "slience means it is done" indicates it makes a noise while it is cooking and stops when done?

Does it have to be refrigerated?
Cheers!

GZ,
Since I just posted while you were...

Yes, you will filter out all of the sediment.

Yes, it bubbles and gurggles while it is boiling the water out of the butterfat.

When made properly, and not contaminated by using a dirty utensil, etc., storing covered without refrigeration is fine for six months to a year.

Happy "Gheeing"



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Golfzilla
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Quoted from ABJoe

It is so easy that you'll wonder why you even put it off...  

I was using a 4" sieve for the strainer, but I kept spilling a bit when I poured it out of the pan, so I got an 8" sieve from Wal-mart and line it with a napkin or paper towel and no more spills...


Great idea ABJ, thanks!




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Golfzilla
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Quoted from ABJoe

GZ,
Since I just posted while you were...

Yes, you will filter out all of the sediment.

Yes, it bubbles and gurggles while it is boiling the water out of the butterfat.

When made properly, and not contaminated by using a dirty utensil, etc., storing covered without refrigeration is fine for six months to a year.

Happy "Gheeing"



Thanks again ABJ! And I use it just like butter, right?




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Vicki
Monday, February 8, 2010, 4:23pm Report to Moderator Report to Moderator

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You do not have to filter.  Any sediment will collect at the bottom of your storage container (we reuse nut butter jars).  Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat.  

As long as you keep it dry, clean and air tight, you can store it at room temperature.  Remember, in India, 100 year old ghee is used medicinally.  

The tiny tea strainer removes most of the sediment and fits perfectly in my nut butter jars.  
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ABJoe
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Quoted from Golfzilla


Thanks again ABJ! And I use it just like butter, right?


I use less ghee than butter for spreading on toast, for instance...

I use about the same ghee as butter or oil for cooking uses.


RH-, ISTJ
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Golfzilla
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Quoted from Vicki
You do not have to filter.  Any sediment will collect at the bottom of your storage container (we reuse nut butter jars).  Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat.



As long as you keep it dry, clean and air tight, you can store it at room temperature.  Remember, in India, 100 year old ghee is used medicinally.  

The tiny tea strainer removes most of the sediment and fits perfectly in my nut butter jars.  


Thanks for the tip on cooling it, guess I would have found out!
Will it effect the quality if it is refrigerated?

Thanks again!




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Possum
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"Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat."
Quoted from Golfzilla


Thanks for the tip on cooling it, guess I would have found out!
Will it effect the quality if it is refrigerated?

Thanks again!
     
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Golfzilla
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Quoted from Possum
"Wait until it has cooled a bit before pouring into jars or else all your work will crack the glass jar due to heat."
     


So are so saying let it cool down? Hahahaahahahahahaha




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Possum
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Well yes (but I was quoting Vicki) & was more laughing at your droll response "guess I would have found out!" Btw...How was your weekend?
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Victoria
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I bought a super fine weave strainer at the hardware store.  It does not need to have any additional filters used with it.  Much easier to clean up.  

Golf, if you keep the heat between simmer and low, you won't be as likely to burn it.  There is a fine line between done and burnt.  Watch closely toward the end and notice when it starts smelling like buttered popcorn and the sound gets quiet.  Tilt the pan and check the color of the sediment on the bottom of the pot.  If it is still creamy white, it is not done.  When it gets golden brown, it is done to my tastes.  Some people like to cook it longer.  It's a matter of taste.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Golfzilla
Monday, February 8, 2010, 9:22pm Report to Moderator Report to Moderator

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Quoted from Possum
Well yes (but I was quoting Vicki) & was more laughing at your droll response "guess I would have found out!" Btw...How was your weekend?


Hey, work with me here, I'll catch on after a while

Great weekend, got to play golf - whoo hoo! Hope yours was good too!




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Golfzilla
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Quoted from Victoria
I bought a super fine weave strainer at the hardware store.  It does not need to have any additional filters used with it.  Much easier to clean up.  

Golf, if you keep the heat between simmer and low, you won't be as likely to burn it.  There is a fine line between done and burnt.  Watch closely toward the end and notice when it starts smelling like buttered popcorn and the sound gets quiet.  Tilt the pan and check the color of the sediment on the bottom of the pot.  If it is still creamy white, it is not done.  When it gets golden brown, it is done to my tastes.  Some people like to cook it longer.  It's a matter of taste.


I'll give it a go!




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Victoria
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Quoted from Golfzilla


Thanks for the tip on cooling it, guess I would have found out!
Will it effect the quality if it is refrigerated?

Thanks again!


Since moisture can cause the ghee to mold, you need to avoid condensation inside the jar.  If you decide to refrigerate it, let it cool completely before putting on the lid.  Don't bring it in and out of the fridge.  It's best to keep enough at room temperature for your daily use.  If you make a large quantity, try pouring it into smaller jars so you don't have to open the ones in the fridge until you are ready to take them out and use them, then leave them out.

The enemies of ghee are moisture and food contamination.  Use only a clean utensil to dip into it.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Golfzilla
Monday, February 8, 2010, 10:02pm Report to Moderator Report to Moderator

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Quoted from Victoria


Since moisture can cause the ghee to mold, you need to avoid condensation inside the jar.  If you decide to refrigerate it, let it cool completely before putting on the lid.  Don't bring it in and out of the fridge.  It's best to keep enough at room temperature for your daily use.  If you make a large quantity, try pouring it into smaller jars so you don't have to open the ones in the fridge until you are ready to take them out and use them, then leave them out.

The enemies of ghee are moisture and food contamination.  Use only a clean utensil to dip into it.  


Thank you V~ I think I need a direct connect line with you...




If you keep doing what you've always done, and you keep getting what you've aways got, perhaps it's time for a change...
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Possum
Monday, February 8, 2010, 10:10pm Report to Moderator Report to Moderator

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Quoted from Golfzilla
Hey, work with me here, I'll catch on after a while   Oh I thought you were deliberatly being funny...??
Great weekend, got to play golf - whoo hoo! Hope yours was good too! Great thanks I got to dress up as a Pink Lady from the movie Grease in black leather pants & a blond wig... & go to the Wellington 7's - amazing what you can get up to, incognito Fun wearing a blond wig too - I'm brunette

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Monday, February 8, 2010, 10:18pm Report to Moderator Report to Moderator

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I was joking, sometimes it is difficult to catch intended humor in an email - sorry
Hey, post a pict of that




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Possum
Monday, February 8, 2010, 10:21pm Report to Moderator Report to Moderator

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Ah... thought I knew you well enough by now... Am working on the posting of pics... Will no doubt keep you in suspense...
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Curious
Monday, February 8, 2010, 10:24pm Report to Moderator Report to Moderator

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I put a teaspoon of ghee on my rice (or millet) porridge. It would also be good for Vitamin D3 deficiency, because Vitamin D3 is fat-soluble. So if you take D3 supplements you should take it with some sort of fat (e.g. ghee).
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Possum
Monday, February 8, 2010, 10:28pm Report to Moderator Report to Moderator

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Cheers
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Vicki
Tuesday, February 9, 2010, 3:53am Report to Moderator Report to Moderator

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Refrigeration makes ghee rock hard so you have to use a special tool to get your serving out.  As you remove the refrigerated ghee from the container, it will promptly leave the tool and head for a dirty spot on the floor.


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Possum
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Victoria
Tuesday, February 9, 2010, 5:17am Report to Moderator Report to Moderator

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I keep mine on the kitchen counter in an attractive blue glazed ceramic bowl with a flat lid that sits on top to keep the ghee clean.

There was a period of time when I refrigerated my ghee, and I tried to scoop out a piece on my spoon.  It was so hard, I pushed hard with the spoon and crack went the jar, and down onto the floor went my ghee, looking for a dirty place to land!  (Thanks for the reminder, Vicki.)  

Ghee does not need refrigeration, unlike butter, which will go rancid if it sits out for a long time.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Sharon
Tuesday, February 9, 2010, 5:44am Report to Moderator Report to Moderator

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I've been buying store-bought ghee but you've all convinced me that it's time to make my own. I'm making it tomorrow!
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Victoria
Tuesday, February 9, 2010, 5:46am Report to Moderator Report to Moderator

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Good luck and enjoy the process, Sharon.  After you've successfully made it once and know what to watch for, it's easier than easy to make it, and much cheaper.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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You may have a few ghee-wizz moments but mostly you'll enjoy your ghee-licious adventure!
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Golfzilla
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Quoted from Possum
Ah... thought I knew you well enough by now... Am working on the posting of pics... Will no doubt keep you in suspense...


Yeah, you have me pegged. I can run but not hide I will look forward to the picts




If you keep doing what you've always done, and you keep getting what you've aways got, perhaps it's time for a change...
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Golfzilla
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Quoted from Victoria
I keep mine on the kitchen counter in an attractive blue glazed ceramic bowl with a flat lid that sits on top to keep the ghee clean.

There was a period of time when I refrigerated my ghee, and I tried to scoop out a piece on my spoon.  It was so hard, I pushed hard with the spoon and crack went the jar, and down onto the floor went my ghee, looking for a dirty place to land!  (Thanks for the reminder, Vicki.)  

Ghee does not need refrigeration, unlike butter, which will go rancid if it sits out for a long time.


Thanks V, this can't be as difficult as I am thinking




If you keep doing what you've always done, and you keep getting what you've aways got, perhaps it's time for a change...
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Quoted from Vicki
You may have a few ghee-wizz moments but mostly you'll enjoy your ghee-licious adventure!


I am looking forward to it Vicki as I have heard so much about it




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Thanks V, this can't be as difficult as I am thinking


The only difficulty is the unknown.  Once you have made it, you will understand what we are talking about.  You'll either hit it spot on the first time, or . . . . you will know what not to do the next time!     Either way, it gets so easy, you can do it without thinking, like most people drive their cars on the interstate!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Golfzilla
Tuesday, February 9, 2010, 4:36pm Report to Moderator Report to Moderator

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Quoted from Victoria


The only difficulty is the unknown.  Once you have made it, you will understand what we are talking about.  You'll either hit it spot on the first time, or . . . . you will know what not to do the next time!     Either way, it gets so easy, you can do it without thinking, like most people drive their cars on the interstate!  


The big chemistry experiment will happen soon and I will let you know. Thanks for all the info




If you keep doing what you've always done, and you keep getting what you've aways got, perhaps it's time for a change...
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Lola
Tuesday, February 9, 2010, 11:12pm Report to Moderator Report to Moderator

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Saturday, February 13, 2010, 6:28pm Report to Moderator Report to Moderator

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Making your own Valentine's Day treat yet?  
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Golfzilla
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Quoted from Vicki
Making your own Valentine's Day treat yet?  


Thinking about making a pumpkin pudding
You ?




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Ghee!  Pumpkin pudding and all else are better with ghee!  Hehehe...
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Ghee!  Pumpkin pudding and all else are better with ghee!  Hehehe...


Headed to Wholefoods in a few, will also pick up organic butter for the ghee Thanks for the reminder & Happy Valentines Day to you




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