Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 In a message dated 11/11/03 5:00:07 PM Central Standard Time, butterflye@... writes: > I cook with ghee quite a bit, as it gives a wonderful buttery flavor to > foods. I make my own, and there's always a jar in my cupboard (great thing about > ghee, doesn't need refrigeration!) ------- Okay - I had to do an Internet search to figure out what the heck " ghee " was - I assume there are a bunch of others out there wondering the same thing -- here it is: Ghee is clarified butter -- the butter oil, without the lactose and other milk solids. The word ghee is pronounced with a hard G as in GO and a long E as in GLEE. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making ghee light, pure and resistant to spoilage. Beth Houston, TX VBG - Dr. Srungaram 05/31/00 - 314 lbs. 11/01/02 - Abdominoplasty 11/29/02 - 160 lbs. 5'10 " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 I dunno about the " one step from plastic " stuff, but I can't stand the way it tastes, so I never use margarine. Also, my skin is so dry that I need some fat in my diet. Finally, life should have a few pleasures in it, and for me, butter is definitely high on that list. :-) Of course, even with a mac-n-cheese addicted preschooler in the house, we still use less than a quarter pound every 10 days. I don't think you could consider us " abusers " . LOL Z Open RNY 09/17/01 http://www.ziobro.us Butter vs. Margarine A friend of mine just sent me this little tidbit on butter vs. margarine. Have any of you ever heard of this? Personally, I don't use much of the stuff, so when I do, I use butter, but know a lot of people who swear by margarine. This is worse than ketchup on filet mignon and I didn't think there could be anything that came quite as close. : ) Regina Butter vs Margarine VS DO YOU KNOW THE DIFFERENCE? Butter Has the same amount of calories as margarine, although butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating butter increases the absorption of many other nutrients in other foods. Butter has many natural nutritional benefits. Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years. Margarine Very high in trans fatty acids... triples risk of coronary heart disease and coronary artery disease in men and can increase heart disease by over 53% in women eating the samed amount of butter (taken from a recent Harvard Medical Study.) Increases total cholesterol and LDL (the bad cholesterol) Lowers HDL cholesterol, (the good cholesterol) Increases the risk of cancers by up to five fold Lowers quality of breast milk Decreases immune response Decreases insulin response. .....And here is the most disturbing fact.... Margarine is but ONE MOLECULE away from being PLASTIC. This fact alone should encourage folks to avoid margarine for life, as well as anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance). Try this test yourself: leave a tub of margarine in your garage or shaded area. Within a couple of days you will note a couple of things: no flies, not even those pesky fruit flies will go near it . It does not rot or smell differently because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast? Homepage: http://groups.yahoo.com/group/Graduate-OSSG Unsubscribe: mailto:Graduate-OSSG-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 It's funny how doing a search for butter vs margarine turns up about half and half on the views. Some websites on it that I've read: I particularly liked this one: http://www3.telus.net/eatingforenergy/101502.htm others: http://www.clevelandclinic.org/heartcenter/pub/guide/prevention/askdietician/mar\ garine.htm http://www.wlwv.k12.or.us/food/butter.htm Butter/Margarine is not a staple in my diet so I am not too worried on either. I probably use it once a week maybe twice. I use spray " i can't believe it's not butter " most of the time. To be safe of this, it's best to use it sparingly. Sherra Butter vs. Margarine > A friend of mine just sent me this little tidbit on butter vs. > margarine. Have any of you ever heard of this? Personally, I don't use > much of the stuff, so when I do, I use butter, but know a lot of people > who swear by margarine. This is worse than ketchup on filet mignon and I > didn't think there could be anything that came quite as close. : ) > > Regina > Butter vs Margarine > VS > > DO YOU KNOW THE DIFFERENCE? > > > Butter > > Has the same amount of calories as margarine, although butter is > slightly higher in saturated fats at 8 grams compared to 5 grams. > > Eating butter increases the absorption of many other nutrients in other > foods. Butter has many natural nutritional benefits. > > Butter tastes much better than margarine and it can enhance the flavors > of other foods. > > Butter has been around for centuries where margarine has been around for > less than 100 years. > > Margarine > > Very high in trans fatty acids... triples risk of coronary heart disease > and coronary artery disease in men and can increase heart disease by > over 53% in women eating the samed amount of butter (taken from a recent > Harvard Medical Study.) > > Increases total cholesterol and LDL (the bad cholesterol) > > Lowers HDL cholesterol, (the good cholesterol) > > Increases the risk of cancers by up to five fold > > Lowers quality of breast milk > > Decreases immune response > > Decreases insulin response. > > ....And here is the most disturbing fact.... > > Margarine is but ONE MOLECULE away from being > PLASTIC. This fact alone should encourage folks to > avoid margarine for life, as well as anything else that > is hydrogenated (this means hydrogen is added, > changing the molecular structure of the substance). > > > Try this test yourself: leave a tub of margarine in your garage or > shaded area. Within a couple of days you will note a > couple of things: no flies, not even those pesky fruit flies will go > near it . It does not rot or smell > differently because it has no nutritional value, nothing > will grow on it, even those teeny weeny microorganisms > will not a find a home to grow. Why? Because it is nearly plastic. > > Would you melt your Tupperware and spread that > on your toast? > > > > > Homepage: http://groups.yahoo.com/group/Graduate-OSSG > > Unsubscribe: mailto:Graduate-OSSG-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 >> A friend of mine just sent me this little tidbit on butter vs. margarine. Have any of you ever heard of this? Personally, I don't use much of the stuff, so when I do, I use butter, but know a lot of people who swear by margarine. Heard of it years ago, when I was doing a diet called " Fit for Life, " I think. I look at it this way -- butter is natural, margarine has to be chemically created. I'll go with natural. I cook with ghee quite a bit, as it gives a wonderful buttery flavor to foods. I make my own, and there's always a jar in my cupboard (great thing about ghee, doesn't need refrigeration!) ~~ Lyn (butter user from way back!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 Oh, I'm a butter/ghee user from way back. I just keep a teeny bit of margarine for my DH, who swears he doesn't like real butter. It sits on the counter, and he eats butter. LOL I hardly every use butter for anything but seasoning. When I need oil for cooking I use olive oil. He doesn't know the difference. You can't not like what you don't know. LOL Jac http://www.pictureitdigitaldesigns.com/ http://members.cox.net/XXXFARMPAINTS mail to: jholdaway@... Order a BRAT 2004 calendar today at: http://www.basenjirescue.org/calendarcontest/ RE: Butter vs. Margarine >> A friend of mine just sent me this little tidbit on butter vs. margarine. Have any of you ever heard of this? Personally, I don't use much of the stuff, so when I do, I use butter, but know a lot of people who swear by margarine. Heard of it years ago, when I was doing a diet called " Fit for Life, " I think. I look at it this way -- butter is natural, margarine has to be chemically created. I'll go with natural. I cook with ghee quite a bit, as it gives a wonderful buttery flavor to foods. I make my own, and there's always a jar in my cupboard (great thing about ghee, doesn't need refrigeration!) ~~ Lyn (butter user from way back!) Homepage: http://groups.yahoo.com/group/Graduate-OSSG Unsubscribe: mailto:Graduate-OSSG-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 >> The lactose and other milk solids coagulate and are meticulously removed. I had to chuckle at the " meticulous " part. I do it easy -- I simmer the butter in a saucepan until it separates, and when the little solid parts on the bottom of the pan start to brown, it's time. I strain it through a coffee filter (paper type) into the jar. Easy easy, nothing really " meticulous " about it. My son (18 yr old) is a vegetarian, lacto-ovo, and one day he said " what is this stuff in the jar? Can I cook with it? " He's now entirely hooked on ghee as his fat-of-choice for fried eggs or grilled cheese sandwiches. I mainly use it for eggs, or to saute onions & garlic & spices for whatever I'm cooking. ~~ Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 Thanks for reminding me about the ghee, Lyn. There are so many things I've forgotten, you'd think I was eating food for the first time in my life. I use butter for eggs, but ghee works much better. It doesn't burn and it still tastes good. For years I have been mixing butter with canola oil half & half. I discovered this in an old 70's cookbook called " Laurel's Kitchen " . I let the butter soften and then add the oil in the blender. I pour it into little jars and freeze some of it for later. I like it because it is soft all the time and you don't have to leave it out before you can use it. It also tastes better to me than butter by itself. Probably because I ate canola margerine for about 100 years. The downside is that you can't leave it on the table while you're having dinner for very long or it starts to get semi-liquid. Of course this doesn't bother me, as I almost never eat at the table. Barbara Jean RE: Butter vs. Margarine > >> The lactose and other milk solids coagulate and are meticulously > removed. > > I had to chuckle at the " meticulous " part. I do it easy -- I simmer the > butter in a saucepan until it separates, and when the little solid parts on > the bottom of the pan start to brown, it's time. I strain it through a > coffee filter (paper type) into the jar. Easy easy, nothing really > " meticulous " about it. > > My son (18 yr old) is a vegetarian, lacto-ovo, and one day he said " what is > this stuff in the jar? Can I cook with it? " He's now entirely hooked on ghee > as his fat-of-choice for fried eggs or grilled cheese sandwiches. I mainly > use it for eggs, or to saute onions & garlic & spices for whatever I'm > cooking. > > ~~ Lyn > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 The biggest problem I see with all but a couple of margarines is that they are loaded with trans-fats, which are really bad for heart health. If it has partially hydrogenated vegetable oils in it, it ain't good for ya. 'Course, since we malabsorb fats, don't know if they're LESS bad for us than for normies. I stay away from all margarine just in case, except for " Smart Balance " which has no trans-fats. I'm not picky between butter and that margarine, except that refrigerated butter is too darned hard to spread. I do like an egg scrambled in butter better than in margarine, tho. But most of the time I use olive oil only for any kind of cooking. And my kids go the Italian way and put some spices into the olive oil and use it for spreading or dipping breads. Carol A -------------------------------------------- In a message dated 11/11/2003 5:00:13 PM Central Standard Time, butterflye@... writes: > > >>A friend of mine just sent me this little tidbit on butter vs. > margarine. Have any of you ever heard of this? Personally, I don't use > much of the stuff, so when I do, I use butter, but know a lot of people > who swear by margarine. > > Heard of it years ago, when I was doing a diet called " Fit for Life, " I > think. I look at it this way -- butter is natural, margarine has to be > chemically created. I'll go with natural. I cook with ghee quite a bit, as > it gives a wonderful buttery flavor to foods. I make my own, and there's > always a jar in my cupboard (great thing about ghee, doesn't need > refrigeration!) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 Can someone enlighten me on what ghee is??? I am a religious butter only user, but am concerned about the calories...Is this something that is used in other parts of the country I was born and raised in Orlando, Fl and I have never heard of it... I was raised on pinto beans with fatback and collard greens with fatback,,, you get the idea, but I had a grilled tomato sandwich in New York once, and I thought I was in heaven, best tomatoes in the world.... -- RE: Butter vs. Margarine >> A friend of mine just sent me this little tidbit on butter vs. margarine. Have any of you ever heard of this? Personally, I don't use much of the stuff, so when I do, I use butter, but know a lot of people who swear by margarine. Heard of it years ago, when I was doing a diet called " Fit for Life, " I think. I look at it this way -- butter is natural, margarine has to be chemically created. I'll go with natural. I cook with ghee quite a bit, as it gives a wonderful buttery flavor to foods. I make my own, and there's always a jar in my cupboard (great thing about ghee, doesn't need refrigeration!) ~~ Lyn (butter user from way back!) Homepage: http://groups.yahoo.com/group/Graduate-OSSG Unsubscribe: mailto:Graduate-OSSG-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 >> Can someone enlighten me on what ghee is??? I am a religious butter only user, but am concerned about the calories... Ghee is clarified butter, and has the saturated fat and milk solids removed. You don't need to be concerned about the calories in pure fat if you've had a RNY, as you won't absorb much of that anyway. Ghee will keep indefinitely at room temperature (unlike butter which can turn rancid), and gives the delicious butter flavor to food without the saturated fat. ~~ Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2003 Report Share Posted November 12, 2003 Where do you buy ghee? OR do you make it? Thanks, Diane LAP RNY 9/99 > > Ghee is clarified butter, and has the saturated fat and milk solids > removed. You don't need to be concerned about the calories in pure fat if > you've had a RNY, as you won't absorb much of that anyway. Ghee will keep > indefinitely at room temperature (unlike butter which can turn rancid), and > gives the delicious butter flavor to food without the saturated fat. > > ~~ Lyn > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2003 Report Share Posted November 13, 2003 > > Ghee is clarified butter, and has the saturated fat and milk solids > removed. I don't *think* it has the saturated fat removed, just the milk solids. I couldn't find it on the USDA site, but fitday claims that 1 Tbsp ghee has about 8 grams of saturated fat, and close to 13 grams total fat. No carbs, virtually no protein, it's all just (tasty!) fat. Celia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2003 Report Share Posted November 13, 2003 where do you get ghee? RE: Butter vs. Margarine >> Can someone enlighten me on what ghee is??? I am a religious butter only user, but am concerned about the calories... Ghee is clarified butter, and has the saturated fat and milk solids removed. You don't need to be concerned about the calories in pure fat if you've had a RNY, as you won't absorb much of that anyway. Ghee will keep indefinitely at room temperature (unlike butter which can turn rancid), and gives the delicious butter flavor to food without the saturated fat. ~~ Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2003 Report Share Posted November 13, 2003 I make a whole batch at once for time's sake) of unsalted butter, and melt it SLOWLY in a heavy pan. Skim off the foam as it comes to the top. Continue to simmer slowly, and eventually the milk solids start to sink to the bottom -- when they become brown crumbs, strain into a jar that seals well. I line a funnel with a paper coffee filter and slowly strain through that. The clarified butter will partially set, but never as hard as it was as butter, and you can scoop out a tablespoon or so for cooking purposes. Easy and delicious! ======================================== Lyn: If you consider this easy, what do you consider work. The words simmer slowly & eventually, to me means time consuming. I'll look for it in the healthfood store. Unless you want to ship it with my order of chicken soup that I ordered from Debbie. LOL Regina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2003 Report Share Posted November 14, 2003 Now those silly folks who make shakes in a blender, THAT's work! You have to clean all those little parts and all -- nah... ================================================================= I'm one of those silly folks who makes her shake in a blender. I rinse the shake glass out thourghly after I'm done making te shake. Takes two small seconds. If the dishwasher is full, then the shake will spend the day in the dishwasher.It ususally goes in the dishwasher at night when its full and nice and clearn by morning. i do 4-5 shakes a day and now Tim does too. It's constantly being cleaned so it is ready for the next person to use it. Takes 20 seconds to clean it. Regina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2003 Report Share Posted November 14, 2003 Yep, me too...love my blender, and it's just as easy to clean as the little stick thingy, just maybe a little heavier to handle...no biggie to get my thick, yummy shakes. in NJ ****************** > > I'm one of those silly folks who makes her shake in a blender. I rinse the shake glass out thourghly after I'm done making te shake. Takes two small seconds. If the dishwasher is full, then the shake will spend the day in the dishwasher.It ususally goes in the dishwasher at night when its full and nice and clearn by morning. i do 4-5 shakes a day and now Tim does too. It's constantly being cleaned so it is ready for the next person to use it. Takes 20 seconds to clean it. > > Regina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2003 Report Share Posted November 14, 2003 I'm a blender girl too. It is almost as easy to rinse/clean out as the stick and I don't have to clean the walls and my clothes after using it!! Diane LAP RNY 9/99 > Now those silly folks who make shakes in a blender, THAT's work! You > have to > clean all those little parts and all -- nah... > ================================================================= > I'm one of those silly folks who makes her shake in a blender. I rinse > the shake glass out thourghly after I'm done making te shake. Takes two > small seconds. If the dishwasher is full, then the shake will spend the > day in the dishwasher.It ususally goes in the dishwasher at night when > its full and nice and clearn by morning. i do 4-5 shakes a day and now > Tim does too. It's constantly being cleaned so it is ready for the next > person to use it. Takes 20 seconds to clean it. > > Regina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 Okay, Regina, I am really good with homemade soup. Most of them I just make up. Rarely can repeat one exactly as the original. That can be an issue, otherwise - reay great soup. I will express mail any amount to you if you become my bartender. LOL Lorraine (Hey, I not a lush, okay. but like a good drink once in awhile)b > > > ROTFL.......I hate to tell you that it will be when Maine lobsters grow in > > the Puget Sound before I " can " (what do you call putting things into JARS?) > > soup. Regina, you can come and visit and I promise to make some soup for > > you....but that order....well....I am afraid you will be disappointed! > > Unless Santa will come and get it and deliver it. HUMMMMM maybe a cute UPS > > guy in brown shorts? .... OH no...gotta stop...the brain is on drugs...and I > > could get into serious trouble here. > > > > Debbie & > > in Gig Harbor > > (170cm medial) > > ladybostons@p... Quote Link to comment Share on other sites More sharing options...
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