Re: Ghee

[Guest guest]

,

Ghee comes in both " butter " and " vegetable " variants, it will specify which.

If it is Butter Ghee it will not be casein free, it is essentially clarified

butter. If it is Vegetable Ghee it may contain soya, although it should not,

but will be casein free and gluten free.

Celia

[ ] Ghee

>

>

>

> I posed this question to since I've been using it with my son

> for quite a while. She confirmed that yes ghee is GF CF and occasionally

> has given it to her own child as well.

>

>

>

> Patti:

> I am doing something very similiar with logging Luke's intake and moods

> daily

> and it still seems so hard to pinpoint what actually is making a reaction

> and

> what isnt. I too think soy is a culprit for him and I just found out it

> is in

> Barbara's mash potato flakes that I thought were soy and rice free. OH

> WELL!!!!!!!!!

>

> Is Ghee acceptable as being casein free? Isnt it butter? I know it says

> it is

> lactose free....I saw it in a few stores today but couldnt get myself to

> buy

> it. It seemed like such a no no being from a cow and all and it even

> looked

> like butter!!!!!!

>

> I thought I saw it on the GF/CF Printable list though as well, as an

> acceptable food. I will have to check again.

>

> Thanks again.

>

>

>

>

>

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[Guest guest]

Thanks ....appreciate your post!

[Guest guest]

Hi ette,

I think ghee is one of those controversial items. One side says it's okay

the other side says no. We use the coconut butter instead.

ghee

> It was my understanding that ghee was okay because all the casein was

> removed. If this is not so, could someone please let me know because I

> do give it to my son.

>

> Thanks.

>

> ette

>

>

>

> Responsibility for the content of this message lies strictly with

> the original author, and is not necessarily endorsed by or the

> opinion of the Research Institute.

>

>

>

[Guest guest]

I asked Dr. G. about this on our last visit (one of my friends, not a parent of

a kid, INSISTED that ghee would be okay to use), and he said, " What I say

to everyone is, excluding meat, if it came from a cow, don't use it " .

Donna

ghee

It was my understanding that ghee was okay because all the casein was

removed. If this is not so, could someone please let me know because I

do give it to my son.

Thanks.

ette

[Guest guest]

Del,

I buy Purity Farms ghee at my local health food store. It's also in

the Whole Foods stores. At my market, it costs about $8 for 13oz. I

think Radiant Life sells it for ~$10. It's not raw. Isn't WFN's

ghee raw?

The jar says, " As nature intended, the cows graze on spacious organic

fields. " I don't know if it's 100% pastured or not. The color of

the ghee does change seasonally, though, so that's a good sign.

I'm happy with it, but it's the only ghee I've ever used, so I have

nothing to compare it with.

Are you not happy with WFN? Why are you looking for other choices?

> I have benn using WFN ghee for awhile now and seem to be able to

> handle it okay. Question is: is there anyone else using ghee (buying

> not making it) that gets it from another source? I would like to

find

> more choices. I can google it but it is not like a personal

> recommendation.

>

> Thanks,

>

> Del

[Guest guest]

-

>It's not raw. Isn't WFN's

>ghee raw?

Just a small point -- ghee cannot, by definition, be raw. What WFN sells

is technically centrifuged butter oil, not ghee. Doesn't mean it's not

super stuff, though.

-

[Guest guest]

I am happy with it but it is 16.00 for 17.2 oz plus shipping. I

thought I might try to find one that is raw but not as expensive. Raw

is important to me. Thanks for the suggestion of Purity Farms.

Del

> > I have benn using WFN ghee for awhile now and seem to be able to

> > handle it okay. Question is: is there anyone else using ghee (buying

> > not making it) that gets it from another source? I would like to

> find

> > more choices. I can google it but it is not like a personal

> > recommendation.

> >

> > Thanks,

> >

> > Del

[Guest guest]

You are right, it can't be raw! What was I thinking! Thanks for

bringing me back. Yeah, WFN does say " raw ghee " made with 100 % no

heat process. Instead a centrifuge method is used. Yes, it is super

stuff and I love it but I was just trying to find something as good

for less.

Thanks,

Del

> -

>

> >It's not raw. Isn't WFN's

> >ghee raw?

>

> Just a small point -- ghee cannot, by definition, be raw. What WFN

sells

> is technically centrifuged butter oil, not ghee. Doesn't mean it's not

> super stuff, though.

>

>

>

>

> -

[Guest guest]

Del-

>but I was just trying to find something as good

>for less.

Unfortunately, I'm not aware of any other raw centrifuged butter oil

product -- so far I think the Wetzels are the only ones making any. As to

ghee... not being a ghee user I don't really know, but it seems to me that

ghee and raw centrifuged butter oil have different purposes, ghee for

cooking and butter oil basically as a supplement.

-

[Guest guest]

I just got off the phone with Annette of WFN and she cleared it up for

us. Her Raw-ghee is made by the Wetzels at the same time they make the

x-factor oil. The only difference is the x-factor is a little more

concentrated and higher in vitamins A and E. I think I am going to

stop looking for a least expensive ghee and stay with the WFN. Also

WFN is considering selling the x-factor at the same price as Radient Life.

Del

> Del-

>

> >but I was just trying to find something as good

> >for less.

>

> Unfortunately, I'm not aware of any other raw centrifuged butter oil

> product --so far I think the Wetzels are the only ones making any.

As to

> ghee... not being a ghee user I don't really know, but it seems to

me that

> ghee and raw centrifuged butter oil have different purposes, ghee for

> cooking and butter oil basically as a supplement.

>

>

>

>

> -

[Guest guest]

Heidi Schuppenhauer wrote:

>

> >Bone broth is great, but don't neglect rare meat. I suppose the best

> meal

> >would involve a combination of the two. <g>

> >

>

> The Koreans do exactly that ... they put a pot of hot broth

> in the middle of the table, with a plate of raw meats ...

> you dip the meat into the broth to cook it (or warm it,

> or just get the flavor) and eat it with kimchi and rice.

Hmmm..... now where did I see a steam boat for sale recently ...

could've been the local asian supermarket when I was looking for the

tapioca flour ... must go and get one. The kids will love that.

Cheers,

Tas'.

[Guest guest]

Yes, I agree he knows very little about nutrition. The person who

recommended this book has since told me the author has changed his

mind about some of the things he wrote concerning nutrition. It would

be interesting to know which ideas he changed.What he does know is

homocysteine and how it damages the body if it gets too high. What he

says about lowering it is apparently true too.

Ghee is heated for a very long time (45 minutes of boiling). This

seems a nasty thing to do to such a delicately flavored butter fat,

but that doesn't mean it is injured in the process. Most of us have

refrigeration and don't need to extend butter's shelf life. It is

different in India.

Sheila

>

> I don't find the Dr.'s arguments regarding ghee convincing (and he

recommends canola oil,

> yuck).

>

> Ghee facts:

>

> It has THOUSANDS of years of use. Gentle heating is used to produce

ghee. Because

> lactose, water, and coagulated milk solids are removed, it resists

spoilage. It is believed to

> aid digestion and enhance the delivery of nutrients to cells (esp.

wonderful when ghee is

> infused with yummy and health/digestion-enhancing herbs!) It is

essential to the ancient

> system of ayurvedic medicine (a *holistic* system of healing also

thousands of years old).

>

> From http://www.discoverayurveda.com/diet/dietsghee.html :

>

> THE RIGHT KIND OF FAT

> It is generally recognized that some fat is essential for health. A

totally fat-free diet can

> actually accelerate aging of the skin, nerves and brain cells.

Without an adequate quantity

> of the right kind of fat in the diet, cell regeneration can be

adversely impacted. Fats are

> needed for efficient absorption of crucial lipid-soluble vitamins

such as A, E, D and K. The

> stomach lining, which protects the stomach from the acids it

secretes to help break down

> foods, needs fat to maintain a healthy coating. Similarly,

cholesterol in the body serves

> functions that are crucial to health, such as building cell

membranes, and hormone and

> bile balance. It is when cholesterol is damaged by harmful free

radicals that it leads to

> clogged arteries and heart problems. Ghee imparts the benefits of

the best essential fatty

> acids without the problems of oxidized cholesterol, transfatty

acids or hydrogenated fats.

> It is also resistant to free radical damage and is both salt and

lactose free.

[Guest guest]

That's funny--I don't boil my ghee or boil it for that long. It takes just a

gentle simmer to

hear the crackling of the water evaporating and for the milk solids to darkend

and fall. I

find the flavor is enhanced in the process, actually--and then you can cook with

it at

higher heat (because the milk solids are removed).

I'd be interested in hear what he wrote about aging--do post your thoughts...

Hoa

> >

> > I don't find the Dr.'s arguments regarding ghee convincing (and he

> recommends canola oil,

> > yuck).

> >

> > Ghee facts:

> >

> > It has THOUSANDS of years of use. Gentle heating is used to produce

> ghee. Because

> > lactose, water, and coagulated milk solids are removed, it resists

> spoilage. It is believed to

> > aid digestion and enhance the delivery of nutrients to cells (esp.

> wonderful when ghee is

> > infused with yummy and health/digestion-enhancing herbs!) It is

> essential to the ancient

> > system of ayurvedic medicine (a *holistic* system of healing also

> thousands of years old).

> >

> > From http://www.discoverayurveda.com/diet/dietsghee.html :

> >

> > THE RIGHT KIND OF FAT

> > It is generally recognized that some fat is essential for health. A

> totally fat-free diet can

> > actually accelerate aging of the skin, nerves and brain cells.

> Without an adequate quantity

> > of the right kind of fat in the diet, cell regeneration can be

> adversely impacted. Fats are

> > needed for efficient absorption of crucial lipid-soluble vitamins

> such as A, E, D and K. The

> > stomach lining, which protects the stomach from the acids it

> secretes to help break down

> > foods, needs fat to maintain a healthy coating. Similarly,

> cholesterol in the body serves

> > functions that are crucial to health, such as building cell

> membranes, and hormone and

> > bile balance. It is when cholesterol is damaged by harmful free

> radicals that it leads to

> > clogged arteries and heart problems. Ghee imparts the benefits of

> the best essential fatty

> > acids without the problems of oxidized cholesterol, transfatty

> acids or hydrogenated fats.

> > It is also resistant to free radical damage and is both salt and

> lactose free.

[Guest guest]

Thanks for your posts on ghee Hoa. It makes me feel much better about

using it. I purchased mine at the local Asian shop, but I guess I

should try making it myself. I find it is excellent for cooking,

though I still prefer the taste of butter on veggies etc. I made

delicious oven fried potatoes for my husband last night using the

ghee, and it's perfect for greasing a griddle. I find that coconut

oil has too strong a flavor.

Dawn

> > >

> > > I don't find the Dr.'s arguments regarding ghee convincing (and he

> > recommends canola oil,

> > > yuck).

> > >

> > > Ghee facts:

> > >

> > > It has THOUSANDS of years of use. Gentle heating is used to produce

> > ghee. Because

> > > lactose, water, and coagulated milk solids are removed, it resists

> > spoilage. It is believed to

> > > aid digestion and enhance the delivery of nutrients to cells (esp.

> > wonderful when ghee is

> > > infused with yummy and health/digestion-enhancing herbs!) It is

> > essential to the ancient

> > > system of ayurvedic medicine (a *holistic* system of healing also

> > thousands of years old).

> > >

> > > From http://www.discoverayurveda.com/diet/dietsghee.html :

> > >

> > > THE RIGHT KIND OF FAT

> > > It is generally recognized that some fat is essential for health. A

> > totally fat-free diet can

> > > actually accelerate aging of the skin, nerves and brain cells.

> > Without an adequate quantity

> > > of the right kind of fat in the diet, cell regeneration can be

> > adversely impacted. Fats are

> > > needed for efficient absorption of crucial lipid-soluble vitamins

> > such as A, E, D and K. The

> > > stomach lining, which protects the stomach from the acids it

> > secretes to help break down

> > > foods, needs fat to maintain a healthy coating. Similarly,

> > cholesterol in the body serves

> > > functions that are crucial to health, such as building cell

> > membranes, and hormone and

> > > bile balance. It is when cholesterol is damaged by harmful free

> > radicals that it leads to

> > > clogged arteries and heart problems. Ghee imparts the benefits of

> > the best essential fatty

> > > acids without the problems of oxidized cholesterol, transfatty

> > acids or hydrogenated fats.

> > > It is also resistant to free radical damage and is both salt and

> > lactose free.

[Guest guest]

Dawn <dawnciano@y...> wrote:

> Thanks for your posts on ghee Hoa. It makes me feel much better

> about using it.

Can anyone tell me if the following article should be taken

seriously or not:

" Cholesterol oxides in Indian ghee: possible cause of unexplained

high risk of atherosclerosis in Indian immigrant populations. "

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=2887943 & dopt=Abstract

Fredrik

[Guest guest]

In a message dated 10/6/04 6:10:23 PM Eastern Daylight Time,

teresa.blazey@... writes:

Ghee has a lo-o-ong history as health-promoting food. If there are

dangerous levels of cholesterol oxides, I'm betting it's from human

interference somewhere.

____

~~~~> Like the human interference of making the ghee? :-P

Cholesterol takes a looooong time to oxidize. When they do studies with

oxidized cholesterol, they need to heat it for a couple days to get 2% of the

cholesterol oxidized. I found one study on medline once where they found that

unoxidized cholesterol was protective of gall bladder disease (I think it was

cancer, but forget), but a 2% oxidized cholesterol was neutral, and they authors

suspected that the oxidized cholesterol was having a negative effect and the

unoxidized cholesterol was having a compensatory protective effect.

Anyway, heating does oxidize the cholesterol...and I'm sure raw butter would

be quite a superior food.

Chris

[Guest guest]

Well, the article doesn't state--that I noticed--where they procured

the ghee that was tested. Was it commercial ghee, prepared in some

unscrupulous, nasty and/or unhealthful way, or was it it homemade? I

inferred it was a commercial product, and the article didn't note

whether they tested one brand, or many, or whether they compared

commercial to homemade. Nor did they discuss the quality of the milk

that was used to produce the ghee.

Ghee has a lo-o-ong history as health-promoting food. If there are

dangerous levels of cholesterol oxides, I'm betting it's from human

interference somewhere.

B., who is no scientist

On Wed, 06 Oct 2004 12:23:27 -0000, Fredrik Murman <fpm@...> wrote:

>

>

> Dawn <dawnciano@y...> wrote:

>

> > Thanks for your posts on ghee Hoa. It makes me feel much better

> > about using it.

>

> Can anyone tell me if the following article should be taken

> seriously or not:

>

> " Cholesterol oxides in Indian ghee: possible cause of unexplained

> high risk of atherosclerosis in Indian immigrant populations. "

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

> cmd=Retrieve & db=PubMed & list_uids=2887943 & dopt=Abstract

>

> Fredrik

>

>

>

[Guest guest]

I always thought of butter burning in a pan when cooked by itself. I personally do not go through alot of butter here with a pound lasting at least six months

I rarely used butter, but when I started making ghee that whole picture changed.;-). It is warming and highly recommended for my dosha. They suggest I drink boiled raw milk with a tsp of ghee in it to calm me down and all sorts of things. I put it on bread, cook with it...whatever. If you make it right...let it boil slowly and keep an eye on it, it doesn't burn. The foamy solids will start to sink to the bottom and you get a beautiful golden clear butter on top. That's ghee!!!

Gloria

[Guest guest]

I'm gonna try it probably this next week. Will let

y'all know how it works out.

...I mentioned I have an Ethoipian friend who also makes homemade ghee (although they call it something else). They put hot peppers and other spices in it after it's been made. Thought an addition of hot peppers might be something right up your alley!! ;-).

Gloria

[Guest guest]

Yes, I guess patience would help!! I still so wish I could get a hold of raw butter. Now that is something I really want to try.

Raw butter is definitely interesting. I get it from a Mennonite lady who makes it herself. I once asked her if she stood there hand churning all day. She laughed and said she cheats...she uses an electric drill with some attachment on the end. LOL! But it sure works! It *is* $8.00 a lb. but it's worth it. I would say commercially sold organic is the next best.

Gloria

[Guest guest]

As I was saying, now I am confused. Is the Ghee the

solids at the bottom, or the liquid on the top?

The Ghee is the clear golden liquid on the top. The solids fall to the bottom. When it's all clear on the top, you strain the whole thing through cheesecloth or a strainer and you'll end up with just the clear butter. That's the ghee.

Gloria

[Guest guest]

Are the solids discarded, or is there uses for it as

well?

No..throw them out. There isn't going to be much solids. Just a bunch of dirty looking bits that sink to the bottom. They are what you *don't* want. Toss 'em!!

Gloria

[Guest guest]

I never thought of that! Maybe some habeneros and some

garlic??? Oboy, now my mouth is watering!!!

Peace, love, laughter, slobber

--- MorningGlory113@... wrote:

> ...I mentioned I have an Ethoipian friend who

> also makes homemade ghee

> (although they call it something else). They put hot

> peppers and other spices in

> it after it's been made. Thought an addition of hot

> peppers might be

> something right up your alley!! ;-).

>

> Gloria

__________________________________________________

[Guest guest]

Hehe...thanks Gloria

Luckily, since I feed the birdies every single day, I do not usually have a lot of bread around. It's pretty neat. I call and they come lol There is one particular chipie? that actually comes to the door and will fly around my head. I have other stories but I will save them...

I guess quantity of butter used would be how much ghee one would want. Any kind of special pan that is needed to do this in? What else could this be used for?

Sorry for all the questions Gloria but inquiring minds just need to know

Ya know it is really hard to type with three fingers.

Oh can I try it with regular or should I wait to get the organic? Organic butter in the supermarket is 6 bucks last I saw. I am willing to pay more for raw though if I should ever be blessed enough to come across it.

Enjoy this lovely and much cooler day

Tone

It possibly could, Toni. ;-) I certainly use more butter (now that it's ghee) than I ever did before!Gloria

[Guest guest]

I guess quantity of butter used would be how much ghee one would want. Any kind of special pan that is needed to do this in? What else could this be used for?

Toni...I would use a pound of butter. The first time I made it I used less but it's hard to see when the butter is separating from the milk solids when there is less than a half inch of melted butter in the pan. I found the whole process went a lot better when I used the whole pound. Organic butter is $6.00 a lb. here too. If you don't use much butter it isn't so costly in the long run. What else can you use ghee for? I use it mainly in cooking. Yersterdy I made some pancakes and put some ghee on them. You can cook just about anything in it.

Ya know it is really hard to type with three fingers.

LOL! I type with TWO!

Gloria