Ghee
Ghee is an Ayurvedic butter, which is also often referred to as clarified butter in Europe and is used in Ayurveda to treat elevated cholesterol levels or arteriosclerosis .
Here’s what you should know about ghee
Ghee is also called clarified butter, butterfat or clarified butter because it contains no protein, hardly any water and no lactose. Since ghee consists of almost 100 percent fat, it has very special properties.
Ghee is particularly important in Indian cuisine, but it also plays an important role in Ayurveda and naturopathy. It has a mild and buttery flavor and was made in India thousands of years ago. In the Orient, ghee is also known by the term “Samna”.
importance to health
Ghee is easier to digest than other oils, fats and butter and has an anti-inflammatory effect. It is also suitable for external treatment. Ghee prevents the formation of blisters and scars and promotes wound healing. It is also suitable for reddened and irritated skin and can also be used to remove make-up. In Ayurveda it is also used for the following problems: To promote digestion and for a faster metabolism For blood purification To strengthen the immune system For stomach regeneration For skin rejuvenation
During a so-called Panchakarma cure, ghee is drunk warm for three days, which eliminates fat-soluble waste products and toxins. With the help of ghee, the inflammation levels in the body can also be reduced. Many animal foods contain arachidonic acid, which is detrimental to health and promotes inflammation .
Patients suffering from arthrosis or rheumatism should therefore follow a diet low in arachidonic acid. Regular consumption of ghee can also decrease blood levels of arachidonic acid. Ghee also improves memory and helps with nervousness and difficulty falling asleep . In this case, the soles of the feet should be massaged with ghee in the evening. It is also highly recommended to use it while you are breastfeeding or pregnant .
Ingredients & nutritional values
Ghee contains about 60 percent saturated and 30 percent unsaturated fatty acids. These are 27 percent monounsaturated and only about five percent polyunsaturated fatty acids. This combination is ideal because the body needs both unsaturated and saturated fatty acids. Ghee also contains vitamins E, D and A. However, the product is not suitable for covering the daily vitamin requirement.
intolerances
Since ghee does not contain lactose, people who suffer from lactose intolerance can also consume the product without any problems.
Shopping and kitchen tips
Ghee is a highly heatable fat and can therefore also be used for frying or searing. The fatty acids remain stable up to 190 degrees, so that no free radicals are formed. Unlike butter, ghee has a longer shelf life and can be stored unrefrigerated. The quality of the product depends on the butter used. Therefore, when buying, you should make sure that the ghee was produced from butter from pasture or free-range cows.
Ghee is available in online shops, well-stocked supermarkets and Asian shops. The vegan version of ghee is called Vanaspati and can be purchased online or in health food stores. But it is also possible to make ghee yourself. Butter is cut into cubes and melted on a low level. The temperature is then increased and the butter boiled. Then let them continue to simmer on the lowest level. The milk protein or lactose contained in the butter separates from the fat in this way and can be skimmed off.
When the butter is clear and golden yellow, it is transferred through a fine sieve into a container, where it can slowly cool and solidify. Since ghee is a very rich fat, only half the amount of fat is required that is specified in the respective recipe.
preparation tips
Usually, ghee is used like clarified butter for baking, boiling, frying or frying. It can be heated to high temperatures and gives a wide variety of dishes a delicious buttery taste. Spices can also be steamed or fried in ghee, which allows their aroma to develop very well.
In Ayurveda, ghee is also used in numerous herbal preparations, as it acts as a natural preservative or as a carrier for herbs. The herbs can be absorbed very easily and transported in the body cells. It also helps to balance out the pungent properties of various spices. Although ghee is considered a healthy fat, it should still be consumed in moderation. The rule here is one teaspoon twice a day.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.