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LindaB
Friday, June 10, 2011, 6:34pm Report to Moderator Report to Moderator
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Why can't I have ghee? I'm not lactose intolerant, but do have problems with casein. I know ghee has neither so what am I reacting too? I have a very serious and immediate reaction to ghee, which lasts about 24 hours...and I found out too that I can't tolerate brown rice, which is the only rice I eat...I know rice has lectins too but it's on my good list as is ghee...a diamond.  

I hope someone has some answers to help me I am so disappointed...
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Lola
Friday, June 10, 2011, 6:37pm Report to Moderator Report to Moderator

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got white lines?

are you following a swami?

have you ever done a liver cleanse?


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LindaB
Friday, June 10, 2011, 6:45pm Report to Moderator Report to Moderator
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Yes to the white lines. Eat only from my SWAMI (I love my SWAMI and DR D too)..and no to the liver cleanse. I know that I cannot tolerate that harsh liver cleanse...ie, drinking a half a cup of olive oil and all of that lemon. I know that would make me ill, really cannot put myself through that, as much as I wish I could. I do drink lemon water all day long and olive oil is the only oil I seem to be able to use...
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Sahara
Friday, June 10, 2011, 7:03pm Report to Moderator Report to Moderator
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I did a liver cleanse years ago, may have to consider again since going off the pill.
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brinyskysail
Friday, June 10, 2011, 8:26pm Report to Moderator Report to Moderator

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I used to be very convinced that ghee gave me problems, but it was actually other foods I was eating with it.  I can't really image why ghee would cause a problem, unless maybe if you have problems digesting other fats.  What symptom(s) does it cause?  I've spent the past 4 years trying to figure out reactions to foods - it's so complicated!


There is a good in every bad  
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LindaB
Friday, June 10, 2011, 8:43pm Report to Moderator Report to Moderator
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Quoted from brinyskysail
I used to be very convinced that ghee gave me problems, but it was actually other foods I was eating with it.  I can't really image why ghee would cause a problem, unless maybe if you have problems digesting other fats.  What symptom(s) does it cause?  I've spent the past 4 years trying to figure out reactions to foods - it's so complicated!


Yes it's very complicated. I often think it's one thing only later to find out it was something else. I was in denial about it being ghee and blamed it on the Nut. Yeast, but as the problems persisted...I stopped the ghee . For the most part my stomach distress was mostly improved. Two nights ago I decided to have some with my sweet potato and artichoke, and I'm sorry to discuss this but I immediately started getting gas...which lasted all night, it was like someone was playing drums in my stomach, fluttering ALL NIGHT LONG...and into the following day, bloated, and of course the greasy floating stools... I do/did have a problem with malabsorption which was supposed to be secondary to gluten intolerance...doesn't that go away? I've been off gluten for 3 years other than some episodes of cross contamination. I was hoping to be able to use the ghee to assist with healing.

Anyway I'm just wracking my brain about why? And why rice now? There are very few things that I can have as treats...was liking the rice cakes as a replacement for popcorn. I know this isn't a tragedy as problems go in the world, but it's not easy to just eat meat and vegetable ALL the time. I can't have the sweet fruits even those on my SWAMI because my blood sugar goes crazy...so losing ghee and rice are big for me...sorry for the whine...
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brinyskysail
Friday, June 10, 2011, 8:52pm Report to Moderator Report to Moderator

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Do you have digestive problems when eating fruit?  Artichoke and brown rice are both high in fructans.  I have fructose malabsorption so I'm prone to constantly questioning if other people have it as well.

I've discovered that I can't eat ANY grains at all.  Even though wheat gluten is people's primary focus, all grains have glutens and you can be sensitive to any (or all) of them.

http://www.foodsmatter.com/dig.....in_no_pain_rose.html


There is a good in every bad  
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ABJoe
Friday, June 10, 2011, 9:02pm Report to Moderator Report to Moderator

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I haven't done a fasting liver cleanse, either.  I have thought about soaking flannel with castor oil and place over the liver for the evening.

I supplement to support the liver and eat foods from my beneficial list that will help the liver.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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LindaB
Friday, June 10, 2011, 9:58pm Report to Moderator Report to Moderator
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I can have grapefruit and lemons, but all fruits make me hungry, and I can live with that. I can only rarely have the sweeter stuff and only a small amount or my blood sugar starts to yo-yo.

I don't think I can have any grains either...nada...thanks for the article, looks like a good one... But you can eat ghee Brinky?

Thanks ABJoe I might try that castor oil pack as well, hadn't thought of that, good idea . I did get some dandelion tea the other day...and I drink the lemon water...just wish I knew why I can't have the ghee...I want it...
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brinyskysail
Friday, June 10, 2011, 10:04pm Report to Moderator Report to Moderator

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Quoted from 14428
I can have grapefruit and lemons, but all fruits make me hungry, and I can live with that. I can only rarely have the sweeter stuff and only a small amount or my blood sugar starts to yo-yo.

I don't think I can have any grains either...nada...thanks for the article, looks like a good one... But you can eat ghee Brinky?


If you don't have gastrointestinal problems from fruit then I guess you don't have fructmal.

I actually like living completely grain-free.  I don't have to deal with constantly trying to find gluten free products or trying to figure out what caused a bad reaction.  I just eat meat, veggies, nuts, etc. and forget the rest - it's easier.

And, yes, I can eat ghee.


There is a good in every bad  
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LindaB
Friday, June 10, 2011, 10:32pm Report to Moderator Report to Moderator
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Quoted from brinyskysail


If you don't have gastrointestinal problems from fruit then I guess you don't have fructmal.

I actually like living completely grain-free.  I don't have to deal with constantly trying to find gluten free products or trying to figure out what caused a bad reaction.  I just eat meat, veggies, nuts, etc. and forget the rest - it's easier.

And, yes, I can eat ghee.


I understand totally. No, no GI problems with fruits... I do like my diet mostly, and can honestly say I could never go back to eating the SAD...ever...don't miss that. YUK but I can't have most nuts either so it really narrows my food choices. I can have hemp seeds and do love them and also flax seed, so I'm going to practice gratitude...thanks Brinky... Not hearing from anyone else that ghee bothers them...?? I can't be the only one, was hoping for some other insight...
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Mother
Friday, June 10, 2011, 10:36pm Report to Moderator Report to Moderator

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Hi O-Nonnie!
If it were me, I'd look at the sweet potato or even more-so the artichoke. They're both fibery and carby. I just put a little chopped artchoke on my salads or they make me really hungry (and gassy). Try ghee by just sauteing your fish and see if you react, I really don't see why you would. I'm lactose and probably casien intol and I can have ghee or butter. I have no idea how you determine if you're lactose or casein intol, aren't they both in all dairy?


56% hunter secretor
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Vicki
Friday, June 10, 2011, 11:16pm Report to Moderator Report to Moderator

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Was this store bought ghee or homemade?

How does it look and smell?

If store bought, which brand?  
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LindaB
Friday, June 10, 2011, 11:24pm Report to Moderator Report to Moderator
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Hello Mother...

Well I did have a sweet potato last night with just a touch of olive oil and some nutr. yeast flakes and I didn't react that way. Though I can't say I had no reaction, seems I react to everything...

I'll try it cooked, but I'm gonna wait a few days, that episode made me pretty miserable. I just don't understand why it's bothering me. I got it online, so maybe it's contaminated and I need to make my own? I'll do that and try it again...cross your fingers...haha..

Lactose is a sugar and you need the enzyme lactase to break it down and they say most adults and even many children lack the enzyme...whereas casein is the protein in milk and I seem to react to that. I'm sure there are others who can explain it better than me. As far as I know they are both in most dairy. My sister is terribly lactose intolerant but she can eat cheddar cheese??? The interesting thing is that the enzyme lactase is produced in the micro villi that are damaged from gluten, so they say that if one is gluten intolerant?Celiac they are often lactose intolerant as well...not sure that that is the case. I say that I'm not but I've never been tested. I have family members who are though...I kind of don't like that we can't change that in SWAMI if we did mark it wrongly.
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LindaB
Friday, June 10, 2011, 11:26pm Report to Moderator Report to Moderator
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Quoted from Vicki
Was this store bought ghee or homemade?

How does it look and smell?

If store bought, which brand?  


It's this one Vicki

http://www.iherb.com/Purity-Farms-Organic-Ghee-Clarified-Butter-13-oz-368-g/26860?at=0

It looked yellow and buttery...smelled ok. Thanks Vicki
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LindaB
Saturday, June 11, 2011, 12:38am Report to Moderator Report to Moderator
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Quoted from brinyskysail


Brinky that's a GREAT article. I have gone through that list and I do react to most all of them...rice now being the final one...I haven't had Teff or Sorghum so I don't know about them, but it explains why Millet bread is a problem for me... It also say's that Quinoa is ok but most likely cross contaminated. I have thought that I react to it as well, but now I'm wondering it it wasn't rice all along...like you said it's very complicated.  
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brinyskysail
Saturday, June 11, 2011, 12:49am Report to Moderator Report to Moderator

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Quoted from 14428


Brinky that's a GREAT article. I have gone through that list and I do react to most all of them...rice now being the final one...I haven't had Teff or Sorghum so I don't know about them, but it explains why Millet bread is a problem for me... It also say's that Quinoa is ok but most likely cross contaminated. I have thought that I react to it as well, but now I'm wondering it it wasn't rice all along...like you said it's very complicated.  


Yeah, I can't even have quinoa or amaranth, which aren't even really grains.  I can't do teff or sorghum either.

Purity Farms ghee is what I use too - it's lactose and caseine free (and organic) so it shouldn't cause any problems.  I'd like to make my own ghee, but I'm extremely lactose intolerant and react to butter so I like having the packaging actually say "lactose free";  I'm afraid if I make it myself it might end up still having some lactose in it.

Maybe you should try going completely grain free to see what happens.  It took a lot of the "mystery" out of food reactions for me.  The problem is that even supplements often contain rice and/or corn so you have to watch out for that.  Also, anything that says maltodextrin or dextrose probably contains corn.  Spices, baking soda, everything has to be examined for "non-grainness"   I eat NO processed or premade food and it's still a battle to stay away from grains



There is a good in every bad  
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Possum
Saturday, June 11, 2011, 1:10am Report to Moderator Report to Moderator

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brinky (love how O nonnie called you that ) - it would be unusual to have any lactose remain the ghee if you make your own, since it separates out into the oily part of the butter & the milky part Ghee is very healing to the gut so should help you...
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Possum
Saturday, June 11, 2011, 1:15am Report to Moderator Report to Moderator

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Quoted from 14428
Brinky that's a GREAT article. I have gone through that list and I do react to most all of them...rice now being the final one...I haven't had Teff or Sorghum so I don't know about them, but it explains why Millet bread is a problem for me... It also say's that Quinoa is ok but most likely cross contaminated. I have thought that I react to it as well, but now I'm wondering it it wasn't rice all along...like you said it's very complicated.  
yeah good article - & O have to add I do not do well on ANY grains including rice & especially millet

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Possum
Saturday, June 11, 2011, 1:20am Report to Moderator Report to Moderator

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Quoted from 14428
I understand totally. No, no GI problems with fruits... I do like my diet mostly, and can honestly say I could never go back to eating the SAD...ever...don't miss that. YUK but I can't have most nuts either so it really narrows my food choices. I can have hemp seeds and do love them and also flax seed, so I'm going to practice gratitude...thanks Brinky... Not hearing from anyone else that ghee bothers them...?? I can't be the only one, was hoping for some other insight...

My reactions to fruit & grains can range from constipation, skin bumps, (usually both) or at most, slightly less formed stools, but rarely your typical gut reaction of diarrhea...so imo I would say that frucmal couldn't be ruled out as different ppl have different reactions...

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brinyskysail
Saturday, June 11, 2011, 1:47am Report to Moderator Report to Moderator

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Quoted from Possum

My reactions to fruit & grains can range from constipation, skin bumps, (usually both) or at most, slightly less formed stools, but rarely your typical gut reaction of diarrhea...so imo I would say that frucmal couldn't be ruled out as different ppl have different reactions...


Possom, you have fructmal?

For me it causes gas, gas, and umm...oh yeah, gas.  and constipation, no diarrhea.  It also caused a lot of depression.  It's crazy what food can do.


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brinyskysail
Saturday, June 11, 2011, 1:56am Report to Moderator Report to Moderator

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Quoted from Possum
brinky (love how O nonnie called you that ) - it would be unusual to have any lactose remain the ghee if you make your own, since it separates out into the oily part of the butter & the milky part Ghee is very healing to the gut so should help you...


A lot of people have called me brinky.  I guess I should have put an underscore or something in my name to make it more obvious (briny_skysail).  oh well - it really doesn't matter

I guess I'll just have to try making my own ghee.  I'll never know what happens until I try it


There is a good in every bad  
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Lola
Saturday, June 11, 2011, 2:08am Report to Moderator Report to Moderator

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Use this protocol for 4 weeks.


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Victoria
Saturday, June 11, 2011, 2:32am Report to Moderator Report to Moderator

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You might try making your own ghee and being sure to simmer it long enough that all the sediment on the bottom of the pot turns golden brown, sort of the color of beer or honey.  Then strain through a very fine mesh stainless steel strainer.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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LindaB
Saturday, June 11, 2011, 2:04pm Report to Moderator Report to Moderator
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Quoted from Lola
http://www.dadamo.com/protocols/19.html
Use this protocol for 4 weeks.


Thanks Lola. I started on Dandelion Teas, and I'm taking Deflect but I'll step up the dosage...and get some of the other things. You're a doll, thank you...


Quoted Text
[/quote]A lot of people have called me brinky.  I guess I should have put an underscore or something in my name to make it more obvious (briny_skysail).  oh well - it really doesn't matter[quote]


I'm so sorry Brinyskysail...I did miss that, seemed like there was a K in there to me and I just shortened it... So can I call you briny.... just kidding...

Thanks I'm very careful about supplements too. I might try to make my own ghee too, just to see if there is a difference. I really want to use it for healing. I don't eat anything processed either. I buy spices as singles only too. I had no rice or rice cakes   yesterday and am already much better...no more rice...might try quinoa in a few weeks, gonna give my stomach a rest.

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LindaB
Saturday, June 11, 2011, 2:06pm Report to Moderator Report to Moderator
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Quoted from 14442
I did a liver cleanse years ago, may have to consider again since going off the pill.


Sahara what did you notice after the cleanse, were things markedly better? And which cleanse did you use?
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brinyskysail
Saturday, June 11, 2011, 2:29pm Report to Moderator Report to Moderator

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Quoted from 14428
I'm so sorry Brinyskysail...I did miss that, seemed like there was a K in there to me and I just shortened it... So can I call you briny.... just kidding...

You can call me anything   It seems like everyone I know has their own nickname for me - I'm surprised I haven't developed multiple personalities

Quoted Text
I had no rice or rice cakes   yesterday and am already much better...no more rice...might try quinoa in a few weeks, gonna give my stomach a rest.

I'm glad you're feeling better.  Sorry that you can't eat rice though   Good idea to give your system a break.  The better you feel when you try quinoa, the better you'll be able to tell how your body reacts to it.  Hopefully you keep feeling better and better!


There is a good in every bad  
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LindaB
Saturday, June 11, 2011, 3:13pm Report to Moderator Report to Moderator
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Quoted from Possum

My reactions to fruit & grains can range from constipation, skin bumps, (usually both) or at most, slightly less formed stools, but rarely your typical gut reaction of diarrhea...so imo I would say that frucmal couldn't be ruled out as different ppl have different reactions...



Thanks Possum, I'm going to do some research on Fructmal. One more thing to add to the fire... lets hope not...

Quoted Text
[/quote]You can call me anything   It seems like everyone I know has their own nickname for me - I'm surprised I haven't developed multiple personalities[quote]
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LindaB
Saturday, June 11, 2011, 3:14pm Report to Moderator Report to Moderator
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Quoted from Victoria
You might try making your own ghee and being sure to simmer it long enough that all the sediment on the bottom of the pot turns golden brown, sort of the color of beer or honey.  Then strain through a very fine mesh stainless steel strainer.  


I'm gonna try that Victoria...thanks  
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Victoria
Saturday, June 11, 2011, 7:17pm Report to Moderator Report to Moderator

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Quoted from 14428


I'm gonna try that Victoria...thanks  


The sediment on the bottom is the milk solids.  If ghee is not cooked long enough, you may end up consuming more than just pure butter oil.  I like to keep my heat very low simmer so that I can cook it for a long time - 15 minutes to 45 minutes, depending on the brand of butter and what kind of mood my stove is in . If the heat is too high, the sediment can burn before all the milk solids are separated out.



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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LindaB
Saturday, June 11, 2011, 8:11pm Report to Moderator Report to Moderator
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Quoted from Victoria


The sediment on the bottom is the milk solids.  If ghee is not cooked long enough, you may end up consuming more than just pure butter oil.  I like to keep my heat very low simmer so that I can cook it for a long time - 15 minutes to 45 minutes, depending on the brand of butter and what kind of mood my stove is in . If the heat is too high, the sediment can burn before all the milk solids are separated out.


OMGosh, I just finished making some and I'm totally wiped out. It took at least 2 hours... I say at least...haha. I admit I was scared after reading somewhere that someone burned it by turning their back for a minute and I wasn't sure what the splattering would be like, and what temperature to use. I used frozen butter too not sure that was a good idea? Organic Valley salted, that might have been a problem too, next time I'll be sure to get the unsalted.

Anyway it's in a jar on the counter, smelling oh so good... I didn't have a fine mesh stainless steel filter so after filtering through a coffee filter twice I found a gold mesh coffee filter and used that for the third time so I think it's well filtered. It's an amber color, smells sweet almost like caramel. I hope that's good. The solids got very brown before I was finished but I don't think it burned...now here's the thing. It kept sizzling and popping...sometimes I wondered if that was boiling but if that were the case it would have been more uniform throughout the pan and it was more in certain areas.

Needless to say no way do I want to spend two hours in the kitchen, it was probably more like 3 by the time I filtered it and cleaned up...tell me what I did wrong. Thanks Victoria  
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Victoria
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Quoted from 14428


OMGosh, I just finished making some and I'm totally wiped out. It took at least 2 hours... I say at least...haha. I admit I was scared after reading somewhere that someone burned it by turning their back for a minute and I wasn't sure what the splattering would be like, and what temperature to use. I used frozen butter too not sure that was a good idea? Organic Valley salted, that might have been a problem too, next time I'll be sure to get the unsalted.

Anyway it's in a jar on the counter, smelling oh so good... I didn't have a fine mesh stainless steel filter so after filtering through a coffee filter twice I found a gold mesh coffee filter and used that for the third time so I think it's well filtered. It's an amber color, smells sweet almost like caramel. I hope that's good. The solids got very brown before I was finished but I don't think it burned...now here's the thing. It kept sizzling and popping...sometimes I wondered if that was boiling but if that were the case it would have been more uniform throughout the pan and it was more in certain areas.

Needless to say no way do I want to spend two hours in the kitchen, it was probably more like 3 by the time I filtered it and cleaned up...tell me what I did wrong. Thanks Victoria  


You're a warrior!!    But once you get the system down, it doesn't take very long at all.  I have a feeling that your filtering process took most of your time.  Is that right? That's why I bought a strainer at the hardware store (or kitchen store) that is super-fine stainless steel mesh.  It filters it in 20 seconds.  Then you dump out the strainer, rinse in very hot tap water and it's ready to wash like normal dishes.  If you actually cooked it for 2 hours, your heat was too low.  I think mine cooks for around 12 to 18 minutes, average.

Here is a copy of my directions:
Place 1 pound unsalted butter in a one-quart heavy-bottom saucepan over low heat.  Allow to melt completely. When the butter starts to release its water content, lower heat to the lowest simmer and cook slowly for about 5 to 45 minutes.  Cooking time depends on individual stoves. And different brands of butter take different lengths of time.  Longer cooking at lower heat produces a good flavor.

At first, there will be a lot of white foam on the surface, and the ghee will be noisy.  The foam is the milk separating out from the butter oil.  Gradually, the water will evaporate, the milk solids will drop to the bottom of the pot, the foam will begin to thin, the cooking sounds will become quiet and the sediment in the pan will begin to darken.  At this point, it can burn quickly so keep tilting the pan to check the color of the sediment.

The ghee is done when the ghee is very quiet, the aroma will be somewhat like popcorn and the milk solids at the bottom of the pan have turned light golden brown, like beer or honey.  If the sediment turns dark brown, the ghee has cooked too long, but is still usable.  

Remove pan from heat, let cool for a few minutes, then pour it through a fine stainless steel mesh strainer into a clean glass jar or bowl and discard the sediment.  Leave the lid off until the ghee has cooled.  This helps to prevent condensation.

Ghee can be stored at room temperature if kept very clean and dry.  If water or food gets into the ghee, it can mold, otherwise it has a long shelf-life.


I've used salted butter also and it works fine.  Maybe the sediment is a bit quicker to burn, but otherwise it's ok. I've never tried it with frozen butter. I keep my heat very low and cook it a long time.  It only needs close watching close to the end when the foam thins out.  Keep trying.  It's worth it, and it does get way easier! I know a couple of the Forum members prefer their ghee more well-done, and cook it until the sediment is dark brown.  So it's a preference thing.    



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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LindaB
Sunday, June 12, 2011, 12:02am Report to Moderator Report to Moderator
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Quoted from Victoria


You're a warrior!!    But once you get the system down, it doesn't take very long at all.  I have a feeling that your filtering process took most of your time.  Is that right? That's why I bought a strainer at the hardware store (or kitchen store) that is super-fine stainless steel mesh.  It filters it in 20 seconds.  Then you dump out the strainer, rinse in very hot tap water and it's ready to wash like normal dishes.  If you actually cooked it for 2 hours, your heat was too low.  I think mine cooks for around 12 to 18 minutes, average.

Here is a copy of my directions:
Place 1 pound unsalted butter in a one-quart heavy-bottom saucepan over low heat.  Allow to melt completely. When the butter starts to release its water content, lower heat to the lowest simmer and cook slowly for about 5 to 45 minutes.  Cooking time depends on individual stoves. And different brands of butter take different lengths of time.  Longer cooking at lower heat produces a good flavor.

At first, there will be a lot of white foam on the surface, and the ghee will be noisy.  The foam is the milk separating out from the butter oil.  Gradually, the water will evaporate, the milk solids will drop to the bottom of the pot, the foam will begin to thin, the cooking sounds will become quiet and the sediment in the pan will begin to darken.  At this point, it can burn quickly so keep tilting the pan to check the color of the sediment.

The ghee is done when the ghee is very quiet, the aroma will be somewhat like popcorn and the milk solids at the bottom of the pan have turned light golden brown, like beer or honey.  If the sediment turns dark brown, the ghee has cooked too long, but is still usable.  

Remove pan from heat, let cool for a few minutes, then pour it through a fine stainless steel mesh strainer into a clean glass jar or bowl and discard the sediment.  Leave the lid off until the ghee has cooled.  This helps to prevent condensation.

Ghee can be stored at room temperature if kept very clean and dry.  If water or food gets into the ghee, it can mold, otherwise it has a long shelf-life.


I've used salted butter also and it works fine.  Maybe the sediment is a bit quicker to burn, but otherwise it's ok. I've never tried it with frozen butter. I keep my heat very low and cook it a long time.  It only needs close watching close to the end when the foam thins out.  Keep trying.  It's worth it, and it does get way easier! I know a couple of the Forum members prefer their ghee more well-done, and cook it until the sediment is dark brown.  So it's a preference thing.    



Hah...I thought you changed my GT for a minute...a warrior...haha..yes I am!! I did cook it for that long, and I think you're right, next time I'll be braver and turn up the heat. And I'll look for one of those strainers too! Thanks again Victoria I copied and pasted your instructions. I just looked at the jar I made today and it's thickening and turning yellow...at room temperature. I hope that's what it's supposed to be doing. I'll try it in the morning with my eggs...cross your fingers...
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Vicki
Sunday, June 12, 2011, 12:17am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
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Quoted Text
I just looked at the jar I made today and it's thickening and turning yellow...at room temperature. I hope that's what it's supposed to be doing. I'll try it in the morning with my eggs...cross your fingers...


Sounds perfect and I found homemade tastes better than store bought.  
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brinyskysail
Sunday, June 12, 2011, 12:23am Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
Gender: Female
Location: Bedford, PA
Age: 25
Quoted from Vicki

Sounds perfect and I found homemade tastes better than store bought.  


If ghee can taste even better than it already does, my tongue might have a heart attack


There is a good in every bad  
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FitnessAddict
Sunday, June 12, 2011, 12:48pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 401
Gender: Male
Age: 25
so the liver cleans is just drinking Olive oil and lemons for aday?


"BTD is not about losing weight, its about giving the body what it needs and what it needs only. Thus being a healthy beast"   
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brinyskysail
Sunday, June 12, 2011, 1:14pm Report to Moderator Report to Moderator

explorer~FM~lactose, soy, grain free
Ee Dan
Posts: 1,229
Gender: Female
Location: Bedford, PA
Age: 25
Quoted from FitnessAddict
so the liver cleans is just drinking Olive oil and lemons for aday?


No, there's a method.  There's a more intense version that you can find online (Google liver cleanse or Hulda Clark liver cleanse) or the more gentle method is in the GTD book.  Or you could do a search on the forum; both versions have been discussed a lot before



There is a good in every bad  
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LindaB
Sunday, June 12, 2011, 2:17pm Report to Moderator Report to Moderator
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Quoted from brinyskysail


If ghee can taste even better than it already does, my tongue might have a heart attack


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