If you've heard of the word ghee, chances are you’re familiar with South Asian cuisine. If not, it’s a type of clarified butter that is not only used in the dishes, but also in medicines and traditional religious rituals in many parts of Southeast Asia.
“Ghee” comes from the Sanskrit word meaning “sprinkled,” and it basically means that the milk fat is rendered from the butter to separate the milk solids and water. It’s made by melting butter and skimming the fat off of the top. You’ll be left with a yellow liquid when it’s hot and a creamy looking solid one when the ghee cools down.
Many of my patients grew up thinking butter was a poor food choice. So, theyre often happily surprised to learn about the health-enhancing superfood ghee, or clarified butter oil.
Abundant in vitamins and essential fatty acids, ghee has been shown to reduce the devastating effects of inflammatory issues such as chronic arthritis, atherosclerosis, diabetes and digestive disorders.
What is ghee and why should I use it?
Widely used in Indian cuisine, ghee is the fat that remains when the dairy sugar, lactose and proteins, casein and whey are removed. A type of clarified butter, ghee is simmered with milk solids to produce a nutty flavor. And, with a flash point of 485 degrees, cooking with ghee is more ideal than other oils that will begin to oxidize at higher temperatures.
Discover the immune-enhancing benefits of ghee.
Butyric acid, a key short-chain fatty acid contained in ghee helps promote immunity …
However, readers should keep in mind that ghee still has a high saturated fat content, even though some studies have linked ghee to lowering cholesterol levels. Traditionally, Khatar says ghee was also used for natural home remedies to treat burns, swelling and pain along with being a cooking ingredient.
Khatar adds you may also see articles praising ghee as a miracle weight loss butter, but anyone who is trying to lose weight should be cautious with their overall calories from any fatty source.
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