In Ayurveda (ancient medical system, traditional in India), Ghee Butter is considered “liquid gold”, a substance extremely valuable for its dietary and therapeutic virtues. Slow-burned butter has been part of Hindu food since time immemorial, and in the ancient Vedic texts it was already considered a sacred food, capable of balancing the three doshas. It is also use as an offering in ceremonies and rituals.
The Ghee Butter receives the title of Rasayana, which characterizes certain plants and outstanding foods that have a special power to help the general improvement of health, longevity and well-being.
Clarified butter means that the water in the milk has evaporated and the solids have been removed, leaving only the fat. The Ghee is the same, but with a difference: in its elaboration process heats for a longer time, and gets a smoked point and a sweet taste that reminds of nuts. It is delicious and combines almost any dish and even with some drinks.
Because it is highly saturated, Ghee’s fat is very stable, which allows it to be used in cooking at high temperatures. Tolerates heat up to 250°C without risk of oxidation; Fundamental in healthy cooking. It also does not need to be kept in the refrigerator. But it is advisable to keep it in a space protected from light (for example in a cupboard or a dark bottle).
Ghee Butter can be part of the daily diet provided that moderate use is made and that it is bought in good quality or that it is made at home with organic butter from grazing cows.
Ghee butter is especially interesting from a nutritional point of view because of its content in healthy and necessary fats, mainly omega-3, conjugated linoleic acid and butyric acid. It is also rich in some vitamins and antioxidants and is a perfect product for people who do not want to consume lactose or casein. Even so, intolerant and allergic to these substances should monitor the presence of traces.
Interesting source of fat-soluble vitamins like vitamin A, E and K2, not very easy to obtain in the modern diet. It also provides a small amount of vitamin B12.
Some minerals such as calcium, phosphorus, zinc, copper and selenium stand out.
High in saturated fats (about 51% of their total fatty acids), monounsaturated and cholesterol. It provides short chain fatty acids: conjugated linoleic acid (CLA) and butyric acid, mainly.
Being a fundamentally fatty product, Ghee has a high caloric density. For every 100 g of Ghee, we get more than 700 kcal (one tablespoon equals 107 kcal approximately).
Benefits of Ghee Butter
Various scientific studies recognize some of the benefits and therapeutic uses of Ghee observed from ancient times by Ayurveda culture.
# 1 – Helps digestion
Ghee butter stimulates the digestive or Agni fire, while softening the gastric mucosa, which makes it a suitable food for gastritis, reflux, heartburn or ulcer. It also functions as a vehicle for fat-soluble nutrients, a fact that allows them to be absorbed.
# 2 – Has a slightly laxative effect
Ghee lubricates the digestive tract and stimulates the output of bile, so it favors intestinal transit and liver detoxification.
# 3 – Protects cardiovascular health
Moderate use of Ghee has been shown to improve the lipid profile (triglycerides, cholesterol) of the blood. It also, benefit cognitive function, protect cardiovascular health, strengthen the nervous system and prevent numerous diseases.
# 4 – Antioxidant and preventive cancer
Due to the presence of vitamins A and E and selenium in its composition. Ghee has the ability to protect cell membranes from the action of free radicals. In addition, it is considered an antitumor agent thanks to the type of oils it possesses.
# 5 – Protects the mucus
Due to its high content of vitamin A, mainly in the form of retinol, Ghee is a great protector of the mucous membranes, skin and also helps to maintain healthy vision.
# 6 – Fight against diabetes and overweight
Some studies link Ghee butyric acid with improvements in insulin sensitivity and, also, interesting support for weight loss. Also, this fatty acid is key to recovering intestines with problems of permeability.
In general, in all pathologies where there is underlying inflammation, Ghee could protect or favor the process of inflammation. This is especially true if it is obtain from the product of grazing cows, since a much more beneficial proportion of omega-6 and omega-3 is generate. Vitamin K2, essential for bone health and for blood clotting, is also more present if cows are fed grass. In general, the nutritional properties and health benefits of Ghee are enhance if the butter with which it is made comes from these types of animals.
Elaboration of Ghee Butter
Ghee or clarified butter consists mainly of the melting of common butter to allow evaporation of water, proteins and sugars. So, keep in mind that the amount of Ghee you get will be much lower than the butter used. Although in its original preparation does not contain salt, here we have added just a pinch to give you a better taste, but you can do it as you please.
1 kg unsalted butter.
2 bay leaves.
1 pinch of salt.
Take an iron pot and begin to melt the butter next to the laurel over low heat. When it is fully melt, it increases the power of the fire a little more and allows it to cook for a while longer.
As the butter continues to heat, it will evaporate the water and proteins. As well as some residue will accumulate in the bottom of the pot, while the foam that is generate on its surface can be remove with the help of a spoon.
When you have your Ghee ready, let it cool completely before removing the bay leaves. Then, filter your butter and set aside in an airtight container, where it will solidify a bit more.
With this recipe you will get about 850 ml. of Ghee. So, you will be able to consume with bread, as well as replacing common fat or cooking oil. You can even use it as a natural moisturizer for the skin, as well as a massage oil for all types of therapies.
As for its shelf life, you can quietly leave your butter to room temperature that will remain perfectly for up to a year. But as a precaution do not let it be more than 5 months out of the refrigerator.
Finally keep in mind that, although Ghee is super healthy. Do not forget that it is a saturate type fat and as everything in life excesses are not good. So, consumed with intelligence and moderation, you will notice great benefits.
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