Ghee: What it is, Benefits and Properties, Butter for Lactose Intolerant
While commonly choose to eliminate foods that contain fat, this product may be the exception to the rule, and a really healthy option. The Ghee is mainly used in India and is highly valued both for its benefits when ingested, for its external medicinal properties.
What is Ghee?
Ghee or clarified butter is obtained from the process of removing protein butter. It melts into a pot and the boiling process is stripped of its foam. The rest of the butter is processed and subsequently stored. After this treatment, and the elimination of its protein, butter can be kept longer and becomes much food more digestible, with saturated fats and lots of medicinal properties.
Its properties include being suitable for lactose intolerant
Ghee for lactose intolerant
Because in the production of ghee, milk fat is separated, we get a kind of butter lactose, so it is a good choice for people who have any allergies or sensitivities to dairy products.
This is one of the main reasons why Ghee is better than conventional butter
What is the Ghee?
Commonly it used to provide nutritional value to different dishes, a vegetable and frying foods or replace traditional oil. In some parts of India also it used to produce different types of bread and prepare popcorn sorghum or corn.
It is an alternative to conventional butter, and can be enjoyed in numerous recipes
Its properties are mainly associated with the prevention of cancer and heart disease, as it has important monounsaturated oils that do not increase cholesterol. Furthermore contains antioxidants (free radical scavengers), and minerals such as calcium and vitamins A, D, E and K.
Ghee contains butyric acid, which plays an important role in maintaining the health of the intestinal flora and colon, in addition to acting as anti – inflammatory. It can be used for people who have conditions related to the digestive system, such as irritable bowel syndrome, ulcerative colitis or Crohn.
Nutritional value of Ghee
100g of ghee can be found:
- Total fat: 99.5g (153% DV)
- saturated fat: 61.9 g (310% DV)
- monounsaturated fat: 28.7 g
- Polyunsaturated fat: 3.7 g
- trans fat: 4 g
- Omega 3: 1447 mg
- Omega 6: 2247 mg
- Cholesterol: 256 mg (85% DV)
Benefits of Ghee
- It stimulates the mind and strengthens the brain as it has revitalizing virtues.
- Improves OPERA or lungs, liver and immune system.
- It aids in digestion, treatment of digestive disorders and the proper assimilation of food.
- It contains unsaturated fatty acids, for healthy cardiovascular system.
- It is a great cleanser of the liver, bile ducts and intestines.
- It is useful during the process of detoxification, for anemia and blood disorders.
- Natural antioxidant.
- Lubricates all.
One of the most important features is its high smoke point, allowing us to use in the kitchen as it endure high cooking temperatures, without changing its molecular structure and reducing the production of toxins as acrylamide when heated compared with oils others.
Fats containing Ghee help improve metabolism and maintain cell membrane structure. They also allow the body to absorb nutrients and stimulate the proper functioning of the immune system.
External use of Ghee
It helps in treating a variety of ailments and conditions and contributes to skin advantages to stay healthy. The main properties are:
- Nourishes the skin and rejuvenates.
- It is a good protector and also serves to treat sunburn.
- Heals wound.
- Moisturizes the skin.
- It is a good lubricant for eyes and an enhancer of sight. It can be applied daily on the eyes with your fingertips.
- It is used to treat eczema, rashes.
Ghee is also known as “liquid gold” and that is because its therapeutic properties include not only its internal absorption but also its external application to the skin
Recommendations when taking Ghee
One of the keys to maximizing the benefits of ghee, is to lose the fear of eating fat, and eating saturated fat is associated often with increased risk of coronary heart disease, cholesterol and diabetes, but thanks to investigations, this mentality is finally changing. The important thing is to eat healthy sources, such as from cows that have been fed pastures also usually contain a higher content of CLA.
Although ghee is totally fat, it is essential to note that fats also have some essential properties for health and even for weight loss
How to make Ghee?
What do we need?
- 1 part of butter from organic grasses, if possible. The amount will vary between 250-1 kg, according to our needs.
- 1 medium saucepan
- 1 wooden spoon
- 1 fine mesh strainer or
- 1 bottle sealing plug
- Place butter in the pan and put on medium-high
- Wait boiling, and reduce to low.
- Butter form a white foam on the surface disappear while. Go stirring with a spoon.
- The Ghee will be achieved when reshape a second foam on butter, and turn golden. Stir with spoon.
- Milk solids brown will remain in the bottom of the pan.
- Pouring and casting with the aid of the mesh into a heat resistant container. Let stand a few minutes.
Where and how to store?
- Save in the jar
- No refrigeration needed. Maintained at room temperature
- If you prefer using spreadable, it is recommended to be stored in the refrigerator.