Ghee, which is often labeled as ‘Clarified Butter’, mostly in English speaking countries and stores, is basically unsalted butter that has been seething in low heat for a prolonged period of time, and in a way that removes the milk solids and some impurities in the butter. It is used all across the globe but is a fundamental ingredient for South Asian food and in some of the northern and eastern African countries too.
Somewhat like wine, Ghee has a variety of flavors, colors and textures, all depending on the way it has been prepared and the source of the milk which was used to make the same. The taste is usually slightly nutty with an appetizingly smooth sweetness.
The Benefits of Ghee
Ghee is considered as healthy cooking oil due to its high inclusion of various vital fatty acids that are essential for the body. Rich in short chain fatty acids-which are the easiest to digest by the body, it also contains vitamins A, D, E and K and also Linoleic Acid, which works like any other acceptable anti-oxidants. Ghee makes one feel healthier, (recovered, in some cases) and eases the nervous system giving a peaceful sleep at night.
Ghee has a considerably high smoke point in cooking fats because of the process of purging the butter solids through bubbling out. This makes it amazingly favorable for cooking and ensures that there aren’t any harmful free radicals being formed. Ghee also keeps the skin really well. Plus it is easy to store and doesn’t go bad easily.
For people who have concerns due to lactose intolerance, it is a required clarification that the heating process used in clarifying the butter removes not only the lactose from the cow’s butter but also removes the entire content of casein from the butter.
Studies suggest that when experimental rats were fed some diet containing considerable amounts of Ghee serum, the cholesterol levels were essentially lowered as to when compared to the rats that were fed exactly the same diet but containing Groundnut oil as replaced for Ghee. The study concluded that this might have been due to the Ghee’s effect on the body which encouraged biliary excretion of the bile acids, phospholipids, cholesterol, and also uronic acid.
Besides having a sweet taste, Ghee is great for revitalizing, and is also extremely good for vision, the eyes, digestion, also stamina, even the intellect, sleeping, aphrodisiac drive, and also protection of overall health. And also because it lacks hydrogenated oils, ghee is highly recommended for low fat diets and also for healthy cooking in the broad-spectrum of consideration.
In Ayurveda ghee is suggested for the stimulation of digestion (because it encourages the discharge of stomach acids) and to alleviate constipation and ulcers also. It is used in improving the health of skin, eyes and for the hastening of hair and bone growth. It is regarded that this is beneficial for curing burns, hemorrhoids, blisters and even asthma. It helps in the detoxification processes and it is regarded as antiseptic, antibiotic and even has preservation qualities.
Ghee is regarded to be very supportive of learning and for memory preservation in general. Ghee is rich with antioxidants and because it helps the absorption of vitamins and minerals, it is recommended for strengthening the body immune system. Some believe it can inhibit the growth of cancerous cells. Even though ghee is light in the stomach, because of its highly rich and concentrated flavor it can be used in a way smaller quantity (just one tablespoon of ghee can alternate four tablespoons of any kind of butter or cooking oil).