I'm given ghee as a superfood and a couole cheeses as neutrals. I stopped eating the cheeses because they were hurting my health. I figured I could stick to ghee if I couldn't have any other dairy. I made some at home from organic butter and straining it through a coffee filter. I've been eating it the past few days and my stuffy nose and phlegmy throat came back. In addition to sleeping much longer and my back hurting when I woke up. Now do you think I prepared my ghee wrong somehow or that maybe I just have a milk allergy and need to avoid all dairy? I thought ghee removed the offending milk substances but I'm thinking I read that small amounts of casien can remain

you might be overdoing it

find out its frequency value per day or week

which system are you following?

my swami gives me very little, meaning a lot is not necessarily better

I haven't been following serving sizes so you have a point there. The serving is 1/2 tsp and I def go over that. I'm going to avoid it for now and listen to my bodys warnings.

Perhaps there is another way to prepare it but the way we do it does not involve filter paper.

why not make it the traditional way and stick to portion size of 1/2 teaspoon a day.

also are you sure it is not something else causing the nose trouble?

Well you can't make ghee by warming up butter and running it through a filter, if that is what you were doing. You also have to cook it for awhile. When you cook it, the solids separate, and the water content evaporates. It is not done until there are brown spots of solids at the bottom of the pan, and no major sizzling of water escaping.

If you just filtered butter it would still have a fair bit of lactose.

Rachel, will you tell us your procedure for making your ghee?  Just in case that is the problem.  

I know it isn't filtered butter. I followed the procedure given on this website. Simmered it on medium low until it was dark, skimming the foam off constantly. There were many black solids on the bottom. I cooked it until I was afraid it would burn, 45 minutes to an hour I believe

Thanks for that info, Rachel.  

By the way, it's not necessary to cook it that long.  I take mine off the heat when the sediment is golden brown and the ghee smells like popcorn.  No need to skim or stir or anything else.  Just let cool and few minutes and strain through a fine stainless steel mesh strainer.

That is - if you decide to ever make it again.  

There are two possible reasons you did poorly on ghee:

1) You ate too much. If you're supposed to have 1/2 teaspoon 3 times a week, but you had a tablespoon a day for several days in a row, your body may not be able to process that much.

2) You might be so allergic to dairy that you simply can't tolerate ghee.

I'd suggest avoiding it for now. At some point in the future; maybe in a few weeks as soon as all the symptoms clear up, or maybe not for another few  months or a year, give it another try. But this time have teeny tiny amounts and see if you can tolerate ghee if you don't overdo it. If you still don't tolerate it, then you may or may not want to try again after another few months to see if you do better after your gut heals somewhat- or you may decide to eliminate all dairy and be done with it.

Using organic butter is important not sure if anyone mentioned it.

Quoted from Andrea AWsec

Using organic butter is important not sure if anyone mentioned it.

Yes, as Andrea says, this is so important too.  I have used both and do much better on the organic unsalted than on the regular 'unsalted.'  The regular always sputters and splatters and turns dark a lot quicker than the organic. Must be all those antibiotics and hormone c**p.   I, also, prefer the oven method.

And...like you...if I overdo it my sinus' start filling up and the weight comes back.         But...it tastes soooooooo gooooooood.     

Debra

It could also be that ghee just doesn't agree with you. It's supposed to be a diamond for me as well, but I get enormous amounts of gas when I eat ghee, so I stopped adding it to my diet.