Ghee is a product of processing butter by removing water, protein components and lactose from the feedstock. Actually melted butter- concentrated butterfat, With the minimum amount other components.
Process home cooking ghee is technologically different from the methods adopted in Food Industry. When making ghee at home butter heated in a deep bowl and left for half an hour in liquid state over low heat or water bath. The protein components of butter form a characteristic foam, which is removed with a slotted spoon or spoon, and excess water evaporates. Scrupulous housewives also filter finished product through a fine sieve or a thick layer of gauze, in order to remove the remaining foam, which inevitably remains when working with a spoon and slotted spoon.
The preparation of ghee in industrial conditions occurs with the help of centrifugation. Butter is gradually melted and divided into fractions, after which the butterfat is heated for some time in an airless environment to remove residual water.
In Kyrgyzstan, a specific method of making ghee from sour cream is used.
The benefits of ghee
Ghee is 99.8% fat. At the same time, the product retains the richness of the vitamin composition. Vitamins A, E and D are almost completely preserved during the preparation of ghee. By reducing the amount of water and protein components, their relative amount in the finished ghee increases.
The benefits of ghee can be conditionally divided into household and biological. From a household point of view, the benefits of ghee are said by him high term storage. Unlike butter, ghee does not spoil for a long time. Its shelf life can be up to 15 months in a refrigerator or cellar. At room temperature ghee is stored up to 9 months. This property was widely used by the inhabitants of South Asia, who, in fact, preserved all the main benefits in ghee. cow's milk.
The benefits of ghee for the body come down to its high energy value and rich in vitamins. A small amount of melted butter helps prevent osteoporosis and rickets, has a beneficial effect on metabolic processes and helps maintain visual acuity at any age.
The harm of ghee
Do not forget about possible harm ghee. It is a very fatty product, and therefore there may be digestive problems in people suffering from diseases. digestive tract. Ghee puts an additional load on the pancreas and liver and can provoke an exacerbation of chronic diseases of these organs.
The dangers of ghee should also not be forgotten by overweight people. 100 grams of ghee contains 892 kcal, which is a very large amount. Ghee is not recommended for use as an independent food product. It is best suited for frying, but even there it should only be used in small quantities.
The harm of ghee is also due to the high content of cholesterol, which can adversely affect the health of people with metabolic disorders, as well as accelerate the development of atherosclerosis.
Ghee is an extremely valuable food product that has proven the right to exist for its centuries of history. Its reasonable and careful use will expand any gastronomic horizons and improve the health of both adults and children.
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Comments on the material (6):
Quoting Anna:
Hello,
In general, tell me or it can be eaten with this color.
Hello Anna.
You can, but the coating on the bottom of the saucepan does not need to be used, and it is still advisable not to bring the oil to a dark color.
Quoting Anna:
Hello,
Prepared ghee, exactly according to the recipe: 30 min. boiled while stirring and removing the foam. After 20 minutes of boiling, the oil acquired a beautiful yellow color.
(exactly according to the description of the recipe), but in the next 5 minutes of boiling it acquired the color of dark honey. Because this is my first time doing this, I would like some advice from an experienced person, especially about this dark color.
Another detail, I boiled the oil in a copper saucepan, maybe this affected the color of the oil, because there was a small brown coating from burnt oil on the bottom of the saucepan? In any case, the smell is very pleasant, similar to caramel with apples.
In general, tell me or it can be eaten with this color.
Thank you in advance for your answer.
You overexposed it, or, as my grandmother used to say, the oil "burned out". Should be removed when golden color became clean, transparent, without turbidity. I would not use "burnt" oil for food, but I remember we fried it anyway. And yet, you must immediately drain the oil and do not keep it in the vessel in which it was melted. Through cheesecloth immediately into a jar. All byaki will remain on the gauze. Sediment must remain. It is from it that you can understand whether the oil burned out or not. It should be dark yellow. If it's brown and darker, it's burned out. We even ate it secretly as children. It was very tasty.
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Ghee was widely used in ancient India. The sages claimed that such a simple product can save the human body from many ailments. Ghee is achieved by heating the composition and removing from it excess water, lactose and protein. The composition is used to prevent various diseases. Also, the product is applied to damaged areas of the body.
What is clarified butter
- The product is obtained through a long heat treatment. As a result, animal fat is obtained from butter high concentration. As a result, there are no harmful impurities in the melted product.
- Ghee is usually extracted in two in classical ways. In the first case, the product is processed into industrial scale using a centrifuge. The second option is significantly different.
- The product is installed on steam bath and heated until excess moisture evaporates from the composition, excess enzymes come out. In the second case, foam is formed, which must be disposed of, it contains protein.
- Moisture disappears through heating and further evaporation. It is easy to bring the mixture to the perfect consistency. To do this, housewives resort to using a fine sieve or gauze filter. The composition is filtered into a separate container.
- In the process of filtering the product, an ideally pure mass of saturated yellow color is obtained at the output. In ancient India, the sages called the composition liquid sun or molten gold. In this form, the product can be stored for a long time.
Melted butter features
- Ghee contains the highest percentage of fat, so the product has a high nutritional value. Heat treatment composition at home allows you to save the necessary vitamins (E, A, D) in ghee.
- After evaporation of the liquid and removal of the protein, the concentration of trace elements increases significantly. Enzymes contribute to the maintenance of human health and beauty. Basically, butter is processed into a ghee product for longer shelf life and usefulness.
- If you live in a hot climate, these conditions are detrimental to products. Classic butter is not suitable for use after several days of storage at room temperature. The melted composition in the same conditions can be kept for about 1 year or more.
- The benefits of ghee became known through Indian teachings. You also don't need to be an expert to fully appreciate the rich vitamin composition product. The composition contains a concentration of vital trace elements and a high energy value.
- In ancient times, ghee did not bypass Russia. Experienced elders knew about healing qualities product. Our ancestors actively fought against osteoporosis, rickets, poor eyesight and problems gastrointestinal tract with melted butter.
- If you follow a number of rules for processing butter in melted composition, it can be used not only for food purposes, but also in the fight against many ailments. It is known that ghee is widely used in traditional medicine.
- The product is loved for its effectiveness and safety for the body. Ghee, when properly processed, cannot actually harm a person. The composition is widely used for internal and external use.
- Often the oil is applied as a massage agent or for rubbing various parts of the body. If you rely on the ancient beliefs of the people of India, the composition has the life-giving energy of the sun, which can warm up and cure a certain ailment.
- Ghee is effective for frequent migraines and headaches. Enough to take 10 gr. product and begin to slowly rub the composition into the temples, shoulders, palms and calves. Girls are recommended to rub the area of the appendages.
- If you suffer from frequent joint pain or discomfort in the lumbar region, ghee in the form of rubbing will relieve inflammation and calm the nerve endings. Rub a small amount of the composition on the places that cause the most discomfort.
- Ghee is especially effective during colds. If you have the first symptoms of the disease, it is strongly recommended to rub the composition on the area of \u200b\u200bthe palms and feet. After the manipulation, lie down to rest.
- Ghee is effective for raising the immune system and the overall tone of the body. After taking the product inside, you will soon feel better. The composition is effective against depression and malaise.
- Consume a small amount of ghee before bed to promote health. Thus, the activity of the digestive organs, the production of enzymes and metabolic processes are normalized. Immunity will increase, weakness will disappear.
- Also, the product can be eaten at 15 gr. after eating. Such manipulations are carried out to rid the ailments of the digestive system. Soon all diseases will disappear. Ghee in the shortest possible time gently restores the digestive tract.
- If the emphasis is only on raising the immune system, then the product should be consumed on an empty stomach. It is advisable to combine the oil with fruits, honey, nuts or spicy spices. Effective composition in conjunction with natural yogurt. The result comes in the first few days.
Harm to the body of ghee
- Despite all the benefits of ghee and nutritional value, the product can harm the body. This is almost pure fat, so if you do not follow the daily norm of the product, you can harm the gastrointestinal tract.
- Also, ghee will significantly harm the liver and pancreas. If you have found pathologies associated with these organs, it is strongly recommended to stop using the animal product.
- The melted product contains high content cholesterol, so the abuse of oil will lead to the development of an ailment of metabolic processes and the occurrence of atherosclerosis.
- It is forbidden to eat the product for people who are obese. The composition is considered very high-calorie, so the use of ghee can aggravate the situation and provoke more larger set adipose tissue.
- The product is great for frying and is different unique taste. Individuals who do not experience such problems will enjoy dishes that are cooked in ghee. The product does not burn and does not burn.
- To make ghee at home, you do not need to have special knowledge and skills. The only condition is that only a natural composition without additives is suitable for a quality product.
- For such purposes, it is necessary to melt butter with a fat content of at least 82%. Chop the composition into pieces, send to a saucepan of a suitable volume. Turn on the stove at medium power, wait for the oil to thaw.
- Reduce the power of the burner to a minimum, it is forbidden to cover the pan with a lid. Otherwise, the moisture will have nowhere to go, it will remain in the composition. Watch the process carefully, do not allow the oil to boil.
- Do not be alarmed if at the beginning of the manipulation the composition will be of a dark shade with cloudy base. This process is quite normal. Do not rush to get rid of the lush foam in the process of languishing the product. The hat should drop a little.
- Use a classic slotted spoon to remove foam. After that, the oil must be simmered at the rate of 1 hour per 1 kg. product. It is strictly forbidden to stir the composition with any devices.
- The readiness of ghee can be determined by the pleasant nutty aroma and the transparency of the mixture. For more pure composition pour the mass into glass jars through a gauze or fabric filter. Do not store oil in plastic.
Ghee carries great benefit for human body. If you have no contraindications to the use of the product, the composition will help you improve your overall health and suppress the presence of possible ailments. The main condition remains that the product should not be abused, otherwise you can exacerbate the course of diseases and provoke obesity.
Video: treatment of bronchitis and cough with propolis in ghee
06.07.17
Ghee is a valuable useful product, which is a concentrated milk fat. In Russia, such oil was called liquid gold for its beautiful yellow color and high nutritional and medicinal properties.
It can be stored at room temperature for 6 to 9 months, and in a cold place for up to a year and a half. In the old days, this was of great importance. After all, only a fairly wealthy part of the population could afford the glacier.
Let us consider in more detail what are the benefits, what are the beneficial properties of ghee for the body, is there any harm and contraindications?
How to choose a good product and check its quality
The quality must comply with GOST 32 262-2013. According to this document, the composition may include:
- milk fat - 99%;
- carotene ( food coloring) — 3 mg/kg;
- butylhydroxytoluene (antioxidant) - 75 mg / kg.
There should be no other additives.
Color - from light yellow to yellow. There is no smell. Texture - dense, granular or uniform, according to appearance reminiscent of high-quality candied honey.
Taste - creamy with a light walnut shade. After the test, a sweet aftertaste remains on the tongue.
It is advisable to buy only from good ones, well-known manufacturers who you can trust. In the store, you need to ask the administrator for a certificate for a batch.
Price for quality product cannot be low from a kilogram of quality, even at home, 0.7 kg of ghee is obtained.
The packaging should be written, according to GOST, "ghee", and not "film" or other options.
After buying at home quality can be checked by melting butter in a frying pan. It must not:
- smoke (at temperatures below 205 degrees);
- foam;
- smell bad.
If the product does not meet these conditions, then it is better to try to return it to the seller or throw it away.
An expert, the rector of MGUPP, Professor D. A. Edeleva, speaks about the sample of the product:
Composition, calories per 100 g, nutritional value, glycemic index
The product consists entirely of milk fat, which includes unsaturated fatty acids (35%), including:
- oleic, regulating lipid metabolism;
- linoleic, providing the permeability of cell membranes;
- arachidonic, necessary for the functioning of the brain and adrenal glands.
The product contains vitamins:
- retinol (vitamin A), actively involved in redox processes;
- tocopherol (vitamin E) - an antioxidant that slows down aging;
- niacin (vitamin PP), which normalizes blood cholesterol levels and is responsible for stability nervous system.
Macronutrients:
The melted product contains another microelement which is part of hemoglobin. The cholesterol content is 220 mg / 100 g, so it should be consumed in a limited way.
Calorie content is about 900 kcal / 100 g. In 1 tbsp. l. contains 15 g. This corresponds to approximately 135 kcal. In 1 tsp. fits 5 g - about 45 kcal.
Nutritional value is determined only by milk fat- not less than 99%. Proteins account for only 0.2%. There are no carbohydrates in the product.
Glycemic index is zero. After absorption, blood sugar does not rise.
Differences from regular butter
Which oil is healthier - regular butter or ghee?
Natural butter is very healthy, but it can only be bought from farmers. If we compare real baked goods with store-bought, then it has more advantages:
- free from antibiotics and other additives designed to maintain freshness and taste;
- stored for a long time;
- stable when heated. Even when frying, it does not burn, releasing carcinogenic substances;
- has a number of unique medicinal properties, different from creamy.
Conclusion: both types of product are useful in a reasonable amount. provided they are of natural origin.
But ghee, cooked at home, butter from high-quality butter is more useful than its counterparts.
What is good for the body
Fat, including milk fat, is a source of energy fuel. It is part of cell membranes and hormones.
For adult men and women
The product, decomposing in the body into carbon dioxide and water with the release of heat:
- participates in the production of sex hormones (testosterone and estrogen);
- helps the absorption of slow carbohydrates, normalizing the work of the stomach, intestines;
- improves the quality of the skin, giving it a fresh, radiant appearance;
- has a rejuvenating and tonic effect;
- neutralizes the action of free radicals.
Women this oil useful for the prevention of gynecological diseases.
In men regular use product increases endurance to physical activity and sperm quality preventing infertility.
Pregnant and lactating
Is this oil good for pregnant women? "Liquid Gold" is very useful expectant mother , because it:
- contributes to the formation of bone and connective tissues of the embryo;
- reduces possible discomfort in the area Bladder, increasing the elasticity of smooth muscles;
- helps to make a reserve of hemoglobin in the body, preventing postpartum anemia.
It is also recommended for women during breastfeeding, because it:
- improves the quality of breast milk;
- reduces the likelihood allergic reactions mother and baby;
- ensures the intake of calcium into the body of the child (you can not be afraid of premature overgrowth of the fontanel).
Children
What are the benefits of ghee for children? Children product can start introduce as part of complementary foods, starting at five months in the amount of 1 g, gradually increasing the dosage to 5 g by one year.
By the age of three, daily intake can be increased to 10 g. It increases immunity in children, as well as:
- prevents rickets, caries;
- contributes to the proper formation of the reproductive system;
- normalizes bowel function.
It can even be given to children allergic to cow's milk protein. However, the product is not recommended to be regularly introduced into the diet of obese children.
In old age
With age, due to hormonal changes in the body, apathy, despondency occur, memory and concentration deteriorate.
Ghee with daily reasonable use removes these unpleasant symptoms, restoring activity and clarity of mind, increasing stress resistance, efficiency.
In women, the product prevents the development of osteoporosis, and in men it helps to maintain their health.
Allergy sufferers, diabetics, athletes
The product, when reheated, is freed from protein and milk sugar while maintaining biological activity. Therefore it can be introduced into the diet of people who are allergic to cow protein, sick.
For athletes, it serves as a source of energy, increasing endurance to loads, helping to restore muscles after training.
Potential danger and contraindications
Health damage can be caused by excessive consumption, especially when high cholesterol, obesity, the use of counterfeit or spoiled product during storage.
The daily norm for healthy adults should not exceed 15 g, and the frequency - five times a week. For athletes, the rate can be increased to 20 g. For children daily rate is 5-10 g.
Elderly for therapeutic purposes can be used in a mixture with(at the tip of a knife) in an amount of 5 g, dissolving in the mouth half an hour before breakfast.
If you fry in ghee, what will be more - good or bad? It's better for frying. or creamy.
More resistant to heat, does not burn. It starts to smoke only at a temperature of 205 degrees.
In cooking
Used for frying and dressing dishes. The food takes on a creamy nutty flavor. The crust after frying is golden, crispy.
flavored oil. The product easily absorbs and retains odors and flavors. You can make it with the taste of any spice. For example, with cinnamon, etc.
For this product:
- heated in a water bath;
- mixed with spice;
- keep in the bath for five minutes;
- strain through cheesecloth into a prepared dry container.
This sauce can be served for breakfast with toast or pancakes in liquid form. For spreading it is convenient to use a special brush.
How to heat oil at home - video recipe:
French stewed carrots. To prepare one serving, you need to take one medium size, finely grate and add to 5 g of ghee for 1-2 minutes.
Then salt and season with a pinch of cinnamon. Serve for breakfast with a soft-boiled egg.
baked chicken breast with melted butter and pea sauce - Belarusian national recipe:
For weight loss
For those who want to lose weight, the product is undesirable. It can be eaten no more than twice a week, using boiled or stewed vegetables. The amount should not exceed 10 g per day.
In folk medicine
It has also found application in folk medicine. Therapeutic action based on a general strengthening, restorative and rejuvenating effect.
From cough:
- 5 g of oil;
- 10 g of honey;
- 200 ml hot milk.
Such a well-known mixture, drunk at night, will relieve a sore throat, a debilitating cough.
From sinusitis: 3 drops of a liquid warm remedy instilled into the nose will speed up recovery and prevent the disease from becoming chronic. You need to bury in the morning and at night.
With joint disease and sciatica: due to its warming and anti-inflammatory properties, ghee natural oil can be rubbed at night into sore spots, then wrapping them warmly.
To enhance the effect, mix with aloe juice: 1 tbsp. l. take 1 tsp. juice.
With myopia:
Mix, drink half an hour before breakfast. This will prevent the development of the disease, strengthen the muscles of the fundus.
In cosmetology
Milk fat has a beneficial effect on any skin, softening, nourishing, rejuvenating. It can be used externally for the face and body in its pure form or make cosmetic masks, ointments and creams for future use on its basis.
Cream for wrinkles around the eyes. Components:
- ghee - 10 g;
- castor oil - 2 g;
- neroli aromatic oil - 2 drops.
Melt the main ingredient in a water bath, mix with the other two, pour into a dry glass container. Apply to the area around the eyes instead of night cream with gentle patting movements.
For tired, dull skin: Apply to cleansed face and neck a 5% solution of ascorbic acid from an ampoule. After drying, smear the skin with warm ghee. After an hour, remove the excess with a damp cloth.
Apply in the evening for ten days. Then take a break for a week and repeat. Wrinkles after such a procedure are smoothed out, the skin thickens and begins to shine.
Now you know why, in addition to cooking, ghee is used, it will benefit or harm the body when frying on it.
Ghee is a valuable product whose health benefits have been proven over time.
You need to purchase a quality product or cook it yourself, at home, not forgetting about moderation in use.
In contact with
RIPI held for the first time ghee test by checking the products of five domestic manufacturers for quality and naturalness.
The samples of melted butter participated in the test: "PRESIDENT", "Giaginsky dairy plant", "Milk galaxy", "Asenyevskaya farm", OOO "Navikom". Of these, only three turned out to be real ghee.
Give me some oil
Melted butter - amazing product, which was widely used in culinary purposes. And not only in Russia. For example, in India, this oil is called "ghee", they consider it a remedy, they say that it has the energy of the Sun, increases vitality, use it in Ayurvedic cuisine, as well as for massages and religious rituals.
Ghee is milk fat in its purest form (its fat content is at least 99%). It serves as an excellent antioxidant, is easily absorbed, speeds up metabolism and promotes digestion.
The cooking technology is quite simple: they take butter, put it in a saucepan and put it on fire. When it melts, let it boil a little, and then strain it to separate the foam. Of course, not everyone has the time and desire to do this. It is much easier to buy ghee in the store. But for it to really be useful, it must be made only from milk fat, without the addition of vegetable fat. And of course, it should be fresh and tasty.
Is it butter oil?
We decided to test the quality and naturalness of ghee by sending five samples of domestic production to the laboratory: "PRESIDENT", "Giaginsky Dairy Plant", "Milk Galaxy", "Asenyevskaya Farm", LLC "Navikom" ("Dairy Farm"). The first and main question that the experts had to answer was whether there are non-dairy fats in the composition. For this it is necessary to carry out fatty acid analysis product and compare the results with the data given in GOST 32261-2013 "Butter. Specifications".
Studies have shown that samples of "PRESIDENT", "Giaginsky Dairy Plant" and "Milk Galaxy" are indeed real ghee. But in the products "Asenyevskaya farm" and "Dairy farm", experts suggested the presence of fats of non-dairy origin, since fatty acid analysis revealed a discrepancy between the composition and the requirements of GOST. Therefore, these samples cannot be called ghee.
Freshness, but not the first
In the course of the research, the experts also assessed organoleptic indicators samples (color, taste, smell, texture) and their freshness. In terms of organoleptic properties, all test participants comply with the requirements of GOST: taste and smell are pleasant, color is yellow, uniform, texture is homogeneous granular ("PRESIDENT" and "Giaginsky Dairy Plant") or dense ("Milk Galaxy", "Asenyevskaya Farm", "Dairy Farm") . In the molten form, the oil is transparent, without sediment.
One of the indicators of the freshness of ghee is fatty phase acidity. It characterizes the presence of free fatty acids in the product, which are also found in small amounts in fresh milk, and during storage and transportation, their content increases. The increased value of the acidity of the fatty phase can be associated not only with oxidative spoilage, but also with the diet of cows (feed additives), their condition. This indicator increases in the process of transporting milk, during its storage, pasteurization and separation of cream, in case of violations in technological processes(presence of air, repeated heating and cooling of milk). Thus, these components "concentrate" in the oil.
All subjects met the norm for this parameter, except for the Milk Galaxy sample. For him, this value is outside the normal range, despite the fact that this oil was produced just four days before being sent for research.
In ghee, it is also regulated moisture contents- no more than 1%. All samples passed this test successfully: four had a moisture content of 0.4–0.5%, and the products of LLC Navikom (Dairy Farm) turned out to be the most “dry” (0.1%).
Test Conclusions*
Note: * All results and conclusions given in the article refer only to the studied samples.
- Three samples of the test ("PRESIDENT", "Giaginsky Dairy Plant", "Milk Galaxy") were tested fatty acid composition without comments. They contain only cow's milk fat and are real ghee. In the samples "Asenyevskaya farm" and "Dairy farm" (LLC "Navicom"), the presence of fats of non-dairy origin can be assumed by the ratio of acids uncharacteristic for a dairy product.
- All tested samples meet the requirements of GOST in terms of content fat and moisture.
- Organoleptic indicators All test participants were also normal.
- Freshness test only ghee "Milk Galaxy" did not pass.
- Notes on labeling arose to the samples "Asenievskaya farm" and "Dairy farm".
Brief characteristics of the samples
real ghee
 milk galaxy |
 Giaginskiy dairy plant |
 PRESIDENT |
|
GOST 32262-2013 |
GOST 32262-2013 |
GOST 32262-2013 |
Samples that may contain non-dairy fats
|
On an industrial scale, oil is processed using a centrifuge and this method is significantly different from home cooking. During production, the product goes through several technological stages:
- Melting butter at medium temperatures (50 degrees)
- Removal of milk protein, sugars and water
- Melting the resulting mass at a temperature of 100 degrees
- Whipping butter in a special apparatus with compressed air
- Cutting and packaging of the finished product
It is in this way that the “correct” ghee is obtained, which has a mass useful properties. It is stored for a long time and can be used in culinary and medicinal purposes. Melted butter smokes at temperatures above 205 degrees Celsius.
Melted butter calories
Ghee is a high-fat product, as it contains 99% fat in its composition. The nutritional value of the product is high - about 900 kcal for every 100 grams. In addition to fats, ghee contains the following components:
- Vitamins A, E, PP, D
- Calcium, Phosphorus, Sodium, Iron, Magnesium, Potassium
- Polyunsaturated and saturated acids
- Cholesterol
- Ash, water
- beta carotene
Despite the increased fat content, the “thickness” is easier to digest compared to regular butter.
The product contains linoleic acid, necessary for correct formation and tissue growth. This acid is one of the important substances for humans. It is not produced in the body, but must come exclusively with food.
Interesting Facts:
In India, clarified butter is called "ghee". Ayurvedic experts claim that the oil has healing power and can be stored for 10 years. Bowls with sacred "liquid gold" are used in the traditional religious rites of India. In the process of obtaining the product, Indians add fragrant oils to the oil. healing spices placed in gauze.
There are ancient stories of Tibetan monks about storing oil for more than 100 years! It is believed that such a healing product gives immortality and is able to give a person a second youth. A small jar of such oil can be worth several million dollars!
Harm
The harm of ghee
In spite of great taste ghee and the obvious benefits, one cannot ignore the harm that can be caused to the body by its excessive use. The reasons negative influence oils - high fat content, a considerable cholesterol content, which leads to the maximum load on the work of internal organs.
The harm of ghee will manifest itself if it overuse Oversaturation can lead to nausea, vomiting, diarrhea.
It is contraindicated to use ghee in the following pathologies:
- Obesity
- Diseases of the cardiovascular system
- Digestive ailments
- Diseases of the liver and pancreas
- Atherosclerosis
- Failure in the metabolic process
Do not omit the harm of ghee produced by unscrupulous companies. Some of them, in order to reduce the cost of production, add old oil, which is not suitable for consumption, during the processing. Such a product can cause poisoning of the body, diarrhea, stomach pain. To protect yourself from low-quality oil, you need to choose trusted manufacturers, as well as pay attention to the composition and smell of the product.
Benefit
What is useful ghee
In Indian culture, this oil is so in demand and popular that it is considered not just food product but also a cure for many diseases. The oil is used externally and internally, used for healing massages and hair masks. This healing product treats digestive diseases, weakness, exhaustion, migraines. In Ayurvedic laws, there are practically no sections in which the healing oil "Ghee" would not be used.
What is useful ghee? The product is 99% fat, which is quickly and easily absorbed by the body. Admirers of Ayurveda are right in many respects - ghee can indeed be used as a medicine for various diseases and has a healing effect on the body:
- Stimulates tissue regeneration
- Increases elasticity and firmness of the skin
- Improves the function of the digestive organs
- Normalizes the excretory system
- Plays the role of a "conductor", allowing better absorption useful products entering the body
- It is a powerful antioxidant that protects against aging and pernicious influence toxic compounds
- Repairs damaged cells
- Strengthens immune system
- It has a positive effect on the functioning of the brain and the nervous system as a whole
- Relieves constipation
- Used in cosmetic recipes
- Improves eyesight
With a weakened immune system, it is useful to use ghee in the morning in combination with honey, spices and nuts. Unlike butter, melted butter does not increase the level of cholesterol in the body. In conjunction with medicinal herbs ghee is used to treat inflammatory skin diseases.
Melted butter in cosmetology
Why is ghee useful if used in cosmetic recipes? Based " liquid gold» make masks for the body, face, hair. It perfectly penetrates into the deep layers of the skin, nourishes, moisturizes, removes toxins and toxins from their tissues. You can add a drop of fragrant oil to the oil. essential oil- in this case, the massage process will be accompanied by a healthy aromatherapy.
If you use ghee in cosmetic face masks, you can get rid of wrinkles, remove irritation, peeling. The oil is used as a mask for the scalp. In this version of the application, the hair follicles are strengthened, the blood circulation of the tissues improves, which contributes to increased hair growth.
How to make ghee
What is useful ghee prepared at home? Unlike a purchased product, you can get the highest quality, healthiest, natural ghee and use it for any purpose without harming your body.
For cooking, you need fatty butter (fresh), preferably homemade, rustic. You also need to prepare 3 pans with a thick bottom.
The heating process takes place in several stages:
- We cut the butter into pieces, send it to pan No. 1 and heat it over low heat. We remove the white foam immediately. The oil should not be very hot and boil, but only slightly bubble.
- When the mass becomes transparent, a precipitate will form at the bottom of the pan. Slowly and carefully pour the mixture into pot No. 2 so as not to touch the sediment we do not need.
- Next, we continue to melt the butter, removing the foam and watching the sediment. As soon as it becomes viscous and increases in volume, pour the oil into pan No. 3, separating the sediment.
- We heat the oil again until it becomes amazingly transparent and stops releasing residual substances.
Pour the melted butter into a clean glass container and let cool. The product can be used for frying, cooking first and second courses. Pure oil does not burn when frying food and does not emit carcinogens.
How to store ghee
Melted butter is best stored in glass containers. The product does not spoil at room temperature, however, during hot periods it is better to store it in the refrigerator. Frozen butter can keep its useful qualities for 1-2 years, although gradually loses vitamins.
During storage at a temperature of 10-18 degrees, the oil does not become rancid, has nice smell and dense texture. It is stored in such conditions "film" from 3 to 6 months. However, it should be remembered that the product "does not like" direct sun rays. It is better to save it away from electrical appliances, powerful heat sources.
How to check the quality of ghee
To eliminate the harm of home-made ghee, you need to know the true signs of the “right” product. So, a good "film" has the following characteristics:
- Within 24 hours after preparation, it takes on a solid form at room temperature
- It has a transparent yellow tint in the liquid state, and in the solid state it acquires a bright yellow (not pale) matte color.
- When reheated, it does not emit fumes, does not foam and has a pleasant smell
- Completely homogeneous, does not separate into separate fractions
- Perfectly spread on bread, has graininess
Store-bought ghee should be uniform in color, not break into chunks, and have pleasant aroma. At the slightest smell of rancidity, it should be thrown away - this indicates that the manufacturer added old, expired raw materials during the production process.
Also, if other fats are present in the purchased ghee - vegetable, animal (fish), then such a product can no longer be called ghee, it should be called "ghee mixture". As part of this purchased ghee, there is only one main component - milk fat.
Vegetable fats in the composition of a product such as ghee become a very dangerous compound during the hardening process - trans fatty acids. They help increase blood cholesterol levels.
Ghee during pregnancy and breastfeeding
There are no special contraindications to the use of ghee during pregnancy and lactation. On this product, you can cook your favorite dishes, use it for massage and cosmetic masks. The only thing ladies need to beware of is weight gain. During pregnancy, it can increase rapidly, and remembering high calorie content product, it is better to limit its use to 20-30 grams per day.
During breastfeeding it is also better for a woman to use "film" in small quantities - no more than 20 g per day. The product is a source of energy for a young mother and contributes to the formation of hormones, the balance of which was disturbed during pregnancy and childbirth.
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