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Melted butter benefits and harms. Well-forgotten old: ghee - the benefits and nuances of use

Melted butter benefits and harms. Well-forgotten old: ghee - the benefits and nuances of use

Calorie content, composition and beneficial features ghee. To whom this product is contraindicated. Use in cooking: cooking, interesting recipes.

The content of the article:

Melted butter is a product made from butter by removing water, milk protein and sugar (lactose) from its composition. In fact, it is refined milk fat. Since the product contains less water than in butter, it can be stored much longer than the latter. Shelf life of properly prepared ghee: 9 months at room temperature, 15 months in the refrigerator. The practice of extending a product's shelf life by heating it is especially popular in South Asia. In Indian and Pakistani cuisine, ghee is an important edible fat, although it is called ghee in these countries and is prepared somewhat differently. Also, its unique name (“sary mai” - “yellow oil”) and a unique technology for making ghee from kaimak exist in Kyrgyzstan.

The composition and calorie content of ghee

Like any other oil, ghee has a high calorie content, so you should try to use it as little as possible, especially for those who follow the figure.

Calorie content of ghee - 829 kcal per 100 grams, of which:

Proteins - 0.2 g;
Fats - 99 g;
Carbohydrates - 0 g;
Water - 0.7 g;
Ash - 0.1 g.

And, nevertheless, high calorie content does not make ghee uniquely harmful product because it contains many useful components.

Minerals per 100 g:

Potassium - 5 mg;
Calcium - 6 mg;
Sodium - 4 mg;
Magnesium - 0.4 mg
Phosphorus - 20 mg;
Iron - 0.2 mg;
Manganese - 0.002 mg;
Copper - 2.5 mcg;
Zinc - 0.1 mg.

Vitamins per 100 g:

Vitamin A - 633 mcg;
Beta carotene - 400 mcg
Vitamin E - 1.5 mg;
Vitamin D - 1.8 mcg
Vitamin B2 - 0.1 mg;
Vitamin B3 - 0.05 mg;
Vitamin B5 - 0.05 mg;
Vitamin PP, NE - 0.1 mg;
Niacin - 2 mg.

Fatty acids per 100 g:

Saturated - 60.19 g;
Monounsaturated - 28.85 g;
Polyunsaturated - 3.05 g.

It is important to note the presence of sterols in the form of cholesterol in the composition of ghee, it contains 220 mg per 100 grams of product.

Useful properties of ghee

The benefits of ghee lie not only in domestic convenience in the form of a long shelf life, but also in providing a beneficial effect on the body, in view of the content of the above useful biologically active substances in it.

Let's look at the main useful properties of this product:

Acceleration metabolic processes . Despite the fact that ghee is a fatty product, in the right dosage it can help in losing weight, as it stimulates metabolic processes and promotes more efficient digestion. As a result, useful elements present in food are absorbed more easily and faster, while harmful elements are more easily and quickly excreted from the body.
Anti-inflammatory effect. The fatty acids contained in the oil have an anti-inflammatory effect, thanks to which the product can not only prevent the development of certain inflammations, but also treat sluggish inflammatory processes.
Prevention of diabetes. The product plays an important role in maintaining normal blood sugar levels, so people with a predisposition to diabetes should definitely eat it.
Antioxidant effect. Vitamins A and E contained in the product are powerful antioxidants that fight excess free radicals, thereby preventing the start of tumor processes and early aging. In addition, these vitamins prevent lipid oxidation, which leads to the development of atherosclerosis and coronary disease hearts.
strengthening bone tissue . Thanks to vitamin D, ghee is an excellent prevention of osteoporosis in the elderly and rickets in children. It should be noted that the product is hypoallergenic. Ordinary butter contains milk sugar - lactose, intolerance to which, to one degree or another, many children suffer today. Ghee is devoid of lactose, and therefore his child can eat without unpleasant consequences for the gastrointestinal tract.
Increasing the body's resistance to infections. The product also plays a role in maintaining good immunity, giving the body important vitamins and minerals.
Beneficial effect on the nervous system. Finally, it is noted that the oil has a good effect on the central nervous system, stimulates brain activity, and helps concentration.

Indians consider ghee one of the main medicinal products in traditional medicine. They are confident in its healing power and even call it "liquid gold". In Ayurveda, the ancient Indian science of proper nutrition and lifestyle - the product plays a huge role. For our culture, this attitude towards oil is paradoxical, and for many it will certainly cause skepticism. However, the catch here is in a different way of eating. To benefit from each product, it must be eaten correctly. In Russian culture, it is perfectly normal to combine ghee with protein animal foods - meat, poultry, fish, while Indians mainly eat plant foods, in combination with which the maximum benefit of the product is revealed.

Note! When choosing between frying with butter or ghee, you should choose the latter, as it has a higher smoke point. This is important, because the higher this indicator, the less likely it is that fats will oxidize when the product is heated, and oxidized fats are extremely harmful to the body.

Contraindications and harm of ghee

As you already understood, there is a fine line between the benefits and harms of ghee. The way it is used plays the most important role. The product perfectly complements a vegetarian dish, but in combination with animal products, one should not expect a beneficial effect on the body.

To avoid harm, follow the correct dosage, which is 8 grams per day (this is about 1 teaspoon). Excessive consumption of ghee can threaten to exacerbate diseases of the digestive system, especially the liver, gallbladder, pancreas.

Also, special care should be taken by people with diseases that are characterized by metabolic disorders - diabetes, gout.

Healthy	harmful	Special risk factor
Combined with plant foods	Combined with animal food	Diseases of the digestive tract
In moderation	When abused	Diseases of the cardiovascular system
		Violation of metabolic processes

Melted butter can also cause harm to people with diseases of the cardiovascular system, for this category of people it is most important to observe the daily dosage, since the oil contains cholesterol. If the product is abused, cholesterol will not be able to be fully absorbed and will accumulate, which in the future can lead to blockage of blood vessels and acute cardiac conditions.

Note! If you have certain diseases, especially of the digestive system, before introducing ghee into the diet, be sure to check with your doctor if the diet prescribed for you allows this. Be sure to also find out the maximum allowable dosage of the product.

How to make ghee at home

Ghee is sold today in many supermarkets, but you can also make it yourself at home.

Modern technology preparation is as follows:

Melt high-fat butter (at least 80%) over low heat (it should never boil!).
Simmer it on fire for about 30-50 minutes, while constantly removing foam from the surface with a special spoon.
When the oil becomes completely transparent, it is ready.

But our ancestors used a different technology for making ghee, it is given in the old culinary work of Elena Molokhovets:

Put 500 grams of butter in a large saucepan, pour 1 liter of water.
Put the pan on the stove and, stirring constantly, achieve uniformity.
Remove the saucepan from the heat and place in a cool place.
The oil should separate into a hardened "bar" and water, drain the latter.
Repeat all the above steps until the drained water is crystal clear.

This cooking technology was used in Russia until late XIX centuries, when ready, the oil was laid out in clay pots, covered with damp gauze, folded in several layers, and put into the cellar. It could be stored up to 4 years!

If you want to prepare a product according to Indian technology and get ghee, then the first recipe should be used, but you need to simmer the oil not for 30-50 minutes, but for 4-5 hours. During this time, a protein precipitate forms at the bottom, which will slowly caramelize, as a result of which the oil will turn out to be amber, very aromatic, and its flavor will be slightly nutty.

However, please note that true experts in Hindu cuisine assure that it will not work to cook ghee at home correctly, no matter how hard you try. It is argued that only enlightened Tibetan monks own the secrets of its manufacture. In addition, they cook oil in the mountains at an altitude of more than 7000 meters above sea level - at this altitude, the boiling point is much lower, which allows you to get rid of unnecessary impurities, but not kill useful substances. Of course, such ghee is impossible to make at home.

Unfortunately, Tibetan monks cook not for sale, but purely for personal use. However, there are cases of sale, but they are rare and we are talking about truly cosmic amounts - about a thousand dollars per 100 grams.

Melted butter recipes

Today, the use of ghee in the kitchen in our country is not such a popular practice, but earlier in Russian villages they saved themselves from the lack of refrigerators in this way. In those days, it was used literally everywhere, supplemented with porridge, cooked vegetable stew on it, added to baked goods, in general, used as often as today we use butter and vegetable oils combined.

So, if you have purchased or prepared the "liquid gold" of the Indians, you will find it easy to use, but just in case, we will analyze a few proven uses in ghee recipes:

Vegetable stew. Peel and dice potatoes (2 pieces) and pumpkin (400 grams), the latter must also be freed from seeds. Take a baking dish and generously coat it with melted butter (1-2 tablespoons). Remove the frozen vegetable mixture (400 grams) from the freezer - any will do here, but the mixture for lecho is best. Please note that it does not need to be thawed first - the ice will turn into water during the baking process and make the dish more juicy. Lay out the ingredients in layers - potatoes, pumpkin, frozen vegetables, then repeat all the layers again. Flavor each layer with your favorite spices (fennel, coriander, basil, celery are great here) and a few pieces of melted butter. Preheat the oven to 180 degrees and bake until the vegetables are soft, depending on the oven, the procedure can take from 30 to 50 minutes.
Lenten manti. Pour milk (2 tablespoons), lemon juice (1/2 teaspoon), water (1 cup), soda (1/2 teaspoon) and salt to taste into a bowl, mix thoroughly. Now start gradually introducing flour (600 grams), the dough should turn out cool, like dumplings. Cover the finished dough with a cloth or napkin and leave for half an hour. In the meantime, prepare the filling: cut the pumpkin (500 grams) into small cubes and stew it in ghee (2 tablespoons) in a pan. When it becomes soft, add salt and your favorite spices to taste, close the lid and let the filling brew for a bit. Divide the dough into small pieces, roll each one out, put the filling and wrap - you determine the shape and size of the manti yourself. Ready-made manti can be frozen, or you can immediately cook them - in general, they are steamed, but you can just boil them. Serve with herbs and sour cream.
Beef with prunes. Rinse the meat, cut into large cubes. Heat melted butter (3 tablespoons) in a pan, put meat (500 grams), fry on strong fire until it is "sealed" on all sides. Add tomato paste (2 tablespoons), salt and pepper to taste, reduce heat, close the lid and simmer for about an hour. Add prunes (150 grams), cut into two parts, grated carrots (2 pieces), finely chopped onion (2 pieces), simmer for another 15-20 minutes. Serve the meat with fresh vegetables and fried potatoes.
apple fritters. Bake apples (400 grams) in the oven as a whole (temperature 180 degrees, time 40-50 minutes). Pass the cooked apples through a sieve to effectively and quickly remove the skin, seeds and membranes. Add flour (200 grams), melted butter (50 grams), yeast (10 grams), salt (1/2 teaspoon), sugar (100 grams) to applesauce. Leave the dough for half an hour to let the yeast come up, and then bake in ghee. Serve warm with powdered sugar and cinnamon.
Cake on yogurt. Beat eggs (2 pieces) with sugar (150 grams), add vanillin (a pinch), melted butter (150 grams), natural yogurt (100 ml). Mix separately flour (200 grams) with baking powder (1 teaspoon). Slowly add the dry ingredients into the whipped mass - the dough should turn out like thick sour cream. Place a tablespoon of batter into each muffin tin, then a teaspoon of any jam, and then another tablespoon of batter on top. Bake at 180 degrees for 20-30 minutes.

As you can see, the ways of using ghee are very diverse, it will be appropriate in the preparation of almost any dish, however, when choosing a recipe, remember that the most useful properties of the product will be revealed in combination with plant foods.

The following seasonings enhance the benefits of ghee - ginger, turmeric, cumin and black pepper.

Melted butter has been known and used since ancient times. There is evidence that it occupied an important place in Indian cooking as early as the second century BC.

In Russia, ghee was also very respected, and our ancestors prepared it not only from butter, but also from sour cream and cream. True, in the last two cases, the shelf life of the product was significantly less.

In Asian countries, they are very fond of ghee with all sorts of spices - ginger, coriander, pepper and others.

Careless manufacturers often use rancid butter to make the product, and to improve the taste and aroma, they put unnatural additives. That's why you need to either buy it from a trusted company or cook it yourself - well, you already know how to make ghee at home.

Hindus claim that healing properties Tibetan ghee intensifies over the years. There is information about the existence of a product with 110 years of exposure, it is already surrounded by many myths and legends, including that it is said to grant immortality.

How to cook ghee - see the video:

Ghee is a product that shows its beneficial properties only with proper use. It is important to select the right food combinations and not to eat it in very large quantities, and then you can be sure that it will have a comprehensive beneficial effect on the body.

Ghee benefits and harms are of interest to many modern people, someone considers ghee to be harmful because of the high content of cholesterol in it. This is half true, because in order for a lot of it to enter the body, it is necessary to consume it in large quantities. But hardly anyone can eat so much fatty food. But gradually using, the benefits of ghee will be undeniable.

Among the Indians, this product is elevated to the rank of Liquid Gold, which has a positive effect on the entire body. In Russia, ghee has been used everywhere for a very long time, eventually fading into the background.

Now, few people own the recipe for its preparation at home.

In industry, it is prepared by centrifugation - simple butter is melted, divided into fractions, then the fat is heated in an air-free environment to remove excess liquid. The Kyrgyz, for example, prepare this product from sour cream.

Melted butter recipe for cooking at home

For home cooking, you need to purchase high-quality butter - real product, getting into the refrigerator, it becomes solid. First of all, water is boiled, then a smaller one is placed inside this pan. Any material other than aluminium, is suitable for this.

The prepared piece of butter is placed in the inner container, where it stays for up to several hours, determined by the stages:

Melting.
The appearance of foam - it will need to be removed.
The formation of a precipitate that persists.

After that, the pan is removed, the resulting mass is drained, leaving a sediment. This can be done with gauze.

From one kilogram of butter, you can get about 800 g of melted transparent, golden or amber hue. This will depend on the fat content of the original product. This method rids the oil of water, milk protein and impurities.

During cooking in such oil, it will not be able to burn, even if left unattended for a long time. At the same time, it can be stored for many years - over time it becomes even more useful.

With almost 100% fat in ghee, it retains a huge supply of vitamins that do not disappear during cooking. And due to the virtual absence of water and protein, the benefits of ghee only increase, dividing into household and biological.

Household consists in a long shelf life, reaching up to a year with a little, which is fundamentally different from the original butter. The biological positive effect is focused on the vitamin composition with a high energy value. Ghee, its benefits and harms, are:

In the prevention of diseases such as osteoporosis with rickets;
In improving metabolic processes in the body;
Assistance in maintaining excellent vision until old age;
In improving the functioning of hepatic activity;
In providing a positive impact on the functioning of the reproductive system, helping the production of hormones;
And in the restoration, as well as improving the functioning of the digestive tract.

It is worth remembering the breakfasts in kindergarten, army or in a sanatorium - they always gave a piece of ghee. Indeed, thanks to its morning use, the body tuned in to a working mood, receiving with it all the necessary nutrients and vitamins. The positive property of this product is also that it contributes to a better absorption of all the nutritional values obtained from food.

Be sure to use such a product should be the following categories of citizens:

Working or living in difficult climatic conditions - Siberia and the Far North. Oil for them is a source of vitamins and energy with its accumulation;
For children and adolescents - this is an excellent prevention of rickets with a delay in the development of the intellect;
Suffering peptic ulcer stomach, but only strictly on medical advice;
Babies, adding to some dishes, but also on medical advice.

In addition to all of the above, this oil is added to various cosmetic preparations. For example, using it in the form of masks for dry and flaky skin. After several procedures, it acquires elasticity and tenderness. This product can still treat brittleness with dull hair, plus a ghee mask eliminates dandruff in a short time.

To alleviate the symptoms associated with joint diseases, you can prepare the following composition yourself - ghee is mixed with any healing tincture in a 1/1 ratio. The resulting mixture is rubbed daily into the diseased joint and the results will not keep you waiting.

You can improve digestion as follows - add cinnamon, coriander, nutmeg, ground black pepper and cardamom to ghee - just a little bit. All this is mixed and taken before meals in the third part of a teaspoon, dissolving like a lollipop.

The recipe for a miraculous cosmetic nourishing mask has long been known - add 1 tsp to slightly cooled mashed potatoes. melted butter and the same amount of honey. Mix it all up and apply a thin layer on your face. After 20 minutes, rinse with warm water and then cold. Do this procedure every 3 days 7 times. The skin acquires elasticity, tenderness and youth.

Ghee, in addition to benefits, can also harm the body. This can happen when it is consumed excessively due to its high fat content. The result will be a disorder of the gastrointestinal tract, which is especially important for people suffering from any diseases associated with this area. The liver with the pancreas also receives an additional load, which can lead to an exacerbation or development of diseases of these organs.

An overweight person should use this product with caution. It is better to use it only for cooking.

Also, the harm of ghee lies in the possible occurrence of a disease such as atherosclerosis and a negative effect on people suffering from impaired metabolism.

And, nevertheless, with its rational use and use, this product is the most valuable for the body with a long history. Its use can expand gastronomic preferences, and at the same time improve well-being and health in general.

Everyone who does not eat fast food, but cooks on their own, has oil in the kitchen. Usually sunflower, less often - olive and always - creamy. But few people keep ghee at home, because its benefits and harms for the majority are a secret with seven seals. What are the benefits of such a product?

Useful acquaintance - ghee

First, let's figure out what it actually is - ghee (ghee), and only then we will discuss its benefits and harms. This is the same creamy product, only purified from impurities, sugars, excess water, protein.

Essentially, ghee is a highly concentrated animal fat. In industrial conditions, a centrifuge is used to obtain it. At home, the housewives cook ghee in a steam bath, periodically removing the resulting foam. Then it is filtered and stored in a glass jar.

In the composition of this oil, 99.8% are fats. After evaporation, the product retains a supply of vitamins - A, E, D. Due to the fact that the mass of liquid and protein components decreases, their relative amount becomes even greater.

The main advantage of ghee is its unusually long shelf life. It is actively used in Indian cuisine and medical practices (Ayurveda).

The positive effect of ghee on the body:

Improves digestion. To feel this effect, before and after each meal, you should dissolve a piece of oil in your mouth.
Increases immunity. To strengthen immune protection, it is enough to mix ghee with dried fruits and nuts and eat this “drug” 1 tbsp. l. on an empty stomach in the morning.
Relieves joint and lumbar pain. To alleviate the pain syndrome, it is necessary to rub the oil into the affected areas before going to bed.
Treats migraines, relieves headaches. To improve the condition, it is warmed up in the palms and rubbed with it on the temples, feet (and women should apply it on the skin in the area of the appendages).
Accelerates recovery from colds and sore throats.

In moderation, ghee prevents osteoporosis, rickets, improves metabolism and helps maintain sharp eyesight into old age. But this is not an independent dish, it is better to use it for cooking.

This product can easily replace many cosmetic products. From it you can make masks that will give the skin firmness and elasticity. Ghee oil is also used as a hair balm.

No harmful additives, but not suitable for everyone!

Although melted, it still remains butter. This is a fatty product that heavily “loads” the liver and pancreas. People who have problems with these organs, it is better not to abuse them.

Obesity is another contraindication to taking ghee. There is no need to explain anything here. This is a super-calorie product (it contains 892 Kcal per 100 g), which is able to settle on the sides and waist. It is also worth limiting its use to those who have a metabolic disorder.

Important! Patients with vascular atherosclerosis should completely exclude ghee from the menu, because it increases the cholesterol content in the blood.

What to fry? Something about the smoke point and other mysteries of ghee

Connoisseurs say: for frying foods, it is best and safest to use ghee. What are its benefits and harms when frying? Most important property this oil has a low smoke point. It starts to "smoke" at 232-250 degrees!

Why does it matter to a person? The point is not only that the oil does not spoil the decoration of the ceiling and walls, does not stain the dishes and does not make you suffocate from smoke. The appearance of smoke indicates that carcinogens (which provoke cancer) have begun to form in the oil, therefore, the later it "smokes" (if it happens at all), the better.

Ghee does an excellent job of frying or stewing vegetables and other foods, but will not burn if a person inadvertently "overheats" the pan.

Situations when it is better to fry in ghee:

if you need to quickly make a golden crust;
when the recipe for cooking vegetables involves their long languishing in a large amount of fat;
if you want to give the dish an appetizing almond-nutty smell;
when you need to fry food at a very high temperature.

Creamy versus melted - who wins?

According to nutrition experts, there is nothing to talk about - the benefits of ghee over butter are undeniable. To prove this, we list its advantages.

Arguments in favor of ghee:

It contains a large amount of polyunsaturated acids. Their content is higher than in butter. One of them is butyrate. This compound protects against cancer, relieves inflammation, tidies up the process of digestion, keeps sugar within normal limits, helps to lose weight, and has a beneficial effect on the heart and blood vessels.
It is devoid of dairy components - lactose and casein, so this product is the only safe alternative to animal fats for those who suffer from lactose intolerance.
There are much more vitamins A, D, E in its composition than in cream. The importance of these compounds for the body cannot be overestimated. Vitamin E is a powerful antioxidant, regulates hormonal balance, retinol is needed for eyes and skin, D strengthens bones.
Its smoke point is much higher. For creamy, it is 176˚, for melted, as already mentioned, 232˚. That is, ghee does not oxidize for a long time when heated. And oxidized fats destroy human health and provoke various diseases.
Ghee is much more aromatic and tastier.
Properly prepared baked product is stored for up to 15 months in the refrigerator and at least 9 months at room temperature (and it does not lose its culinary and medicinal qualities). Creamy cannot boast of such "longevity".

Read also:

Green figs: benefits and harms to the body
Mustard oil: benefits and harms
Olive oil: benefits and harms

And finally, an important note: only ghee, which is made from the milk of cows grown without chemicals and soy, has therapeutic and prophylactic value. Homemade butter has health benefits, and commercial butter can contain dangerous trans fats, so spend half an hour making your own.

What oil can be used to fry your favorite dishes without harm to health? Will mustard oil do the trick, or should ghee be preferred?

Recently, such a variety has appeared on the shelves that it is almost impossible to decide and be sure of the final result.

We often focus on smell, and with other products it works, but not in this case.

Refining is far from always a guarantee that every fried piece that gets into your mouth will not do harm.

So, it's time to find the truth among labels and advertising slogans.

Which vegetable oil can you fry it without harm?
What kind of oil can be used for frying - ghee or butter?

What vegetable oil can be used to fry without consequences and harm to health? What is important to consider?

Fats are essential in the human diet.

Without them, lipid metabolism is impossible, as well as full protection of internal organs from the external environment.

Our hormonal levels and the precise functioning of the immune system directly depend on fats.

A large proportion of the cell wall consists of this substance.

Not to mention the brain, which, in fact, is a whole lipid. The lack of this substance leads to obesity, an unflattering condition of the skin and nervous system.

We need fat without fail, therefore it is so important to choose those that will be most useful to the body.

Not every oil is suitable for frying

When choosing oil for frying, there are a few key points to consider:

How does it actually behave in a pan. More precisely, at what heating carcinogens will begin to be released. The smoke point is an indicator that indicates the destruction (decay) of fats into aldehydes, ketones, peroxides and other substances that are certainly harmful to the human body. They are the cause of cancer, destructive processes in the gastrointestinal tract and even in the nervous system.
How many bad fats are in butter? Saturated lipids promote the development cardiovascular disease and obesity. Anyone who monitors their health and does not want to give all the money to doctors should minimize the intake of saturated fats in the body.
Oxidation index. It shows how long the oil can be heated. It is important when we talk about reheating ready meals.
The amount of impurities in a particular form. For example, in vegetable, they are practically absent, which cannot be said about animal fats.

Is local oil the best choice?

Sometimes the smartest choice is to choose a "local" oil, made from raw materials that have grown in your homeland.

Especially if a person is prone to allergies.

It is possible that the rash on the skin, which appeared for no reason at all, is a consequence of the use of an exotic colleague.

If you want to try something new, read the information below.

Tip: Try to cook food in small quantities, this will eliminate the need for reheating food and excess carcinogens.

What oil can be used to fry without harm to health - ghee or butter?

Ideally, the oil should be chosen based on your plans. What kind of dish is to be prepared? What is the duration of frying required?

All this plays a role.

Butter

Creamy

Only 85% consists of fat, we will classify everything else in its composition as impurities, because they do not contribute to the application of interest to us.

Many dishes of Norman and English cuisine involve the use of this particular oil, but butter is only suitable for quick frying, otherwise it quickly rancid, darkens and smokes.

It turns out a perfect golden crust, but it is important to monitor the low level of fire.

Ready meals have a light nutty aftertaste.

Alas, harmful, saturated lipids make up as much as half of the total, it cannot be called useful.

On the other hand, a small piece carries a daily dose of vitamin A, which is especially important for vision.

The smoke point starts at 120°C and above. Complicating the situation is the fact that good, natural oil is hard to find.

Dishonest manufacturers add low-quality vegetable fats there every time.

Ghee butter

Ghee

It is also called ghee oil. It is the basis of Indian dishes and, according to Eastern healers, has a healing effect.

The smoke point of ghee is high - 250°C, which makes it much healthier than regular butter, although the situation is the same in terms of saturated fats.

Hindus like to fry vegetables in ghee, and often this amount is enough for a full-fledged deep-frying.

It is believed to help:

Cell regeneration
body flexibility
Transfer of healing components of spices to the destination
The work of the digestive tract
Acceleration of metabolism, improvement of vision and memory

In addition, it is universal for all types of doshas (personality characteristics according to Ayurveda) and brings positive changes at subtle energy levels.

One of the most important advantages is the fact that ghee only gets tastier over time, the main thing is to store it in sealed conditions.

Ghee butter

We conclude: ghee is ideal for simmering ingredients and dishes that require long heat treatment and is suitable for almost everyone.

However, you should always adhere to the measure, since this product negatively affects the level of "bad" cholesterol in the blood.

If you want to know what kind of oil you can fry in without harm to the health of the child, perhaps melted butter is more useful than butter, but everything is good in moderation.

Tip: Use ghee to moisturize your lips, feet, hands, and face.

Coconut, mustard, avocado or olive?

Coconut is heat resistant, safe to cook with, and even promotes good digestion.

The smoke point starts from 172°C and above.

Olive oil

There are few impurities and there is a large amount of saturated acids, which also have an antimicrobial effect.

Recent studies claim that it is able to be completely absorbed by the body and not deposited in fat, therefore it is ideal for those who are on a diet.

In parallel, the functioning of the thyroid gland improves. Coconut is universal and, together with the preparation of any hot dishes, is used for:

baking
deep fat
body massage
Cosmetic procedures for hair and skin care

You can choose "refined" or "extra virgin". The first is preferable to use for frying, and the second for salad dressing.

Purified - has a light coconut flavor and may be unusual for you.

avocado oil

Remember that it will take much less than cream, for example.

It would be better to pre-melt in a steam bath or in the microwave, and only then use it for its intended purpose.

"Extra virgin" has a slightly sweet aftertaste. It's great to add to smoothies, baked goods, or to make popcorn.

What oil can be used to fry and bake without harm to health? Coconut - you will most likely like it.

The negative sides include lumps formed during the frying process.

Mustard is destroyed at 250°C, so it is quite suitable for long-term thermal exposure, if we are talking about refined. There is a lot of linoleic acid and vitamin F.

In terms of benefits, it is often compared with linen, only unlike it, mustard does not break down so quickly, especially on fire.

AT last years it returns to our shelves, but large quantity goes abroad to France.

Mustard oil

Locals love to add it to almost all dishes and have long been accustomed to a specific flavor. This product is even used in conservation for longer food storage.

Avocado oil cannot be called cheap, but it contains a lot of tocopherol, which significantly slows down the aging process and helps the heart.

Chlorophyll, a green enzyme, is an antibacterial property and a natural protector of cancer.

Plus, it will positively affect the color of your dish, make it visually fresher, the shades will become juicy.

Avocados are rich in monounsaturated fats and do not oxidize for a long time. Smoke point (smoke point) for cold pressing is very high (270 ° C).

Just right for your culinary plans!

Olive is preferable to take extra virgin, where there are no harmful impurities and additives.

Someone thinks that it is better not to fry on it, others do not agree.

In any case, extra virgin is not suitable for everyday dishes, its taste is strong and expressive, which not everyone likes.

But if you, on the contrary, want to release this aroma, this is your option. It is not afraid high temperatures(from 200°C).

Tip: settled on mustard? Choose refined. It is free from harmful erucic acid.

Grape seed oil

The whole truth about how vegetable oils are made

When buying absolutely any product, giving it to your children and loved ones, the first thing you should know is exactly how it is made.

We are used to the fact that here it is, the finished product in a bottle.

But is the process of its manufacture as safe as the beautiful one promises us?

Let's figure it out. There are several forms of oil extraction:

cold pressed
hot pressing
Extraction

Cold pressing has been used by man for a very long time. In theory, the technology involves a simple extraction of seeds under pressure.

Olive oil

But in reality, it is incredibly expensive and financially unprofitable for manufacturers, because they are additionally heated and the spin becomes more efficient.

As you know, when heated, fat molecules oxidize, that is, they deteriorate (in this case, partially).

The permissible heating temperature can reach up to 55°C. At the same time, water- and fat-soluble vitamins are not stored in full (A, E, group B and K).

However, this is the most healthy oil, which can only be used for salads.

Hot pressing is similar to cold pressing, only here the temperature can reach up to 100°C.

Increasing this indicator helps squeeze even more oil out of the seeds. This is a relatively inexpensive method that is most often used by oil mills.

Naturally, the proportion of vitamins and phytosterols is insignificant here. It is easily identified by its dark color and the distinct smell of roasted seeds.

The choice of oil for frying should be approached carefully.

The color does not indicate its saturation, but rather the temperature regime. The darker, the higher, the worse for the consumer.

It is not worth frying on it, it is rather a seasoning for flavor.

Extraction is the scariest way. It uses not a mechanical, but a chemical method.

Fat from the seeds is removed with the help of chemicals. The molecules stick to each other, the cake is removed, and then the mixture is filtered (refined) from the solvent.

As a result, the oil does not have any taste qualities, but this is what is best used for frying.

There are no vitamins here, but there is no harm either.

Tip: Look for high oleic (High Oleic Sunflower Oil) oil in stores. It is this that contains high rate monounsaturated acids, and therefore the most useful for fried foods.

Secrets of use and subtleties of proper frying

And finally, a few simple and useful tips.

When purchasing oil, carefully study the inscriptions on the label.

Perhaps some of them will help you in the kitchen and warn against possible mistakes:

The shelf life of oils increases if you add a little grape seed to them and pour them into a dark glass bottle.
Olive oil absorbs all the odors released during cooking. Take care of an airtight container.
If the oil smokes, feel free to change it to a new one. Harmful carcinogens adversely affect the body.
Always salt the dish after cooking. Thus, excess fat will not have time to be absorbed into food. But this advice has another side - an appetizing crust is not formed.
It is best to choose an oil with a high smoke threshold and sauté the vegetables quickly over high heat.
If you're on a diet, but really want something fried, apply oil to the pan with a cotton swab or a special brush, this will help to avoid excess fat on your plate.

Tip: Use sesame oil for Asian dishes.

What oil can be used to fry without harm to health, an interesting video on this topic will help you figure it out:

Ghee is valuable useful product, which is concentrated milk fat. In Russia, such oil was called liquid gold not only for its beautiful yellow color, but also for its high nutritional and medicinal properties.

It can be stored at room temperature for 6 to 9 months, and in a cold place for up to a year and a half. In the old days, this was of great importance. After all, only a fairly wealthy part of the population could afford the glacier.

Let us consider in more detail what are the benefits and what are the beneficial properties of ghee for the human body, is there any harm and contraindications?

How to choose a good product and check its quality

The quality must comply with GOST 32 262-2013. This document may include:

milk fat - 99%;
carotene (food coloring) - 3 mg / kg;
butylhydroxytolune (antioxidant) - 75 mg / kg.

There should be no other additives.

Color - from light yellow to yellow. There is no smell. Texture - dense, granular or homogeneous, in appearance resembles high-quality candied honey.

Taste - creamy with a slight hazelnut flavor. After the test, a sweet aftertaste remains on the tongue.

It is advisable to buy only from trusted manufacturers that you can trust. In the store, be sure to ask the administrator for a certificate for a batch.

The price of a quality product cannot be low, considering that from a kilogram of high-quality butter, even at home, 0.7 kg of ghee is obtained.

The packaging should be written, according to GOST, "ghee", and not "film" and other options.

After purchase, at home, quality can be checked by melting butter in a frying pan. However, it must not:

smoke (at temperatures below 205 degrees);
foam;
smell bad.

If the product does not meet these conditions, then it is better to try to return it to the seller or throw it away.

The subtleties of choosing a product from an expert - the rector of MGUPP, Professor D.A. Edelev:

Composition, calories per 100 g, nutritional value, glycemic index

The product consists entirely of milk fat, which includes unsaturated fatty acids (35%), including:

oleic, regulating lipid metabolism;
linoleic, providing the permeability of cell membranes;
arachidonic, necessary for the full functioning of the brain and adrenal glands.

The product contains vitamins:

retinol (vitamin A), actively involved in redox processes;
tocopherol (vitamin E), which is an antioxidant that slows down aging;
niacin (vitamin PP), which normalizes blood cholesterol levels and is responsible for the stability of the nervous system.

Also included are macronutrients:

potassium, which regulates the water-salt balance;
calcium, necessary for the construction and renewal of bone tissue;
magnesium, which is involved in the regeneration and renewal of cells;
phosphorus, without which the normal functioning of the brain is impossible.

Melted butter also contains the trace element iron. which is part of hemoglobin. However, we should not forget that it is a source of cholesterol (220 mg/100 g). For this reason, "liquid gold" should be consumed in a limited way.

Calorie content is about 900 kcal / 100 g. In 1 tbsp. contains 15 g. This corresponds to approximately 135 kcal. In 1 tsp. fits 5 g, that is, about 45 kcal.

Nutritional value is determined only by milk fat- not less than 99%. Proteins account for only 0.2%. There are no carbohydrates in the product.

Glycemic index is zero. This means that after absorption, blood sugar does not rise.

Differences from regular butter

Which oil is healthier - regular butter or ghee?

Natural butter is very healthy, but it can only be bought from farmers. If we compare real baked goods with store-bought, it has a number of advantages:

free from antibiotics and other additives designed to maintain freshness and taste;
stored for a long time;
stable when heated. Even when frying, it does not burn, releasing cancer-like substances;
has a number of unique medicinal properties other than butter.

Conclusion: both types of product are useful in a reasonable amount. provided they are of natural origin.

But ghee, cooked at home from high-quality butter, is undoubtedly more useful than its counterparts.

What is useful for the human body

Fat, including milk, is a source of energy fuel. It is part of cell membranes and hormones.

For adult men and women

The product, decomposing in the body into carbon dioxide and water with the release of heat:

participates in the production of sex hormones (testosterone and estrogen);
helps the absorption of slow carbohydrates, normalizing the work of the stomach and intestines;
improves the quality of the skin, giving it a fresh and radiant appearance;
has a rejuvenating and tonic effect;
neutralizes the action of free radicals.

ghee for women useful for the prevention of gynecological diseases.

In men, regular use of the product improves exercise tolerance and sperm quality preventing infertility.

Pregnant and lactating

Is ghee good for pregnant women? "Liquid gold" is very useful for the expectant mother, because it:

contributes to the formation of bone and connective tissues of the embryo;
reduces possible discomfort in the bladder area, increasing the elasticity of smooth muscles;
helps to make a reserve of hemoglobin in the body, preventing postpartum anemia.

It is also recommended for women during breastfeeding, because it:

improves the quality of breast milk;
reduces the likelihood of allergic reactions in mother and baby;
ensures the intake of calcium in the child's body in the right amount (you can not be afraid of premature overgrowth of the fontanel).

Children

What are the benefits of ghee for children? Children product can start introduce as part of complementary foods, starting at five months in the amount of 1 g, gradually increasing the amount to 5 g by one year.

By the age of three, daily intake can be increased to 10 g. With regular use, "liquid gold" increases immunity in children, as well as:

prevents rickets and caries;
contributes to the proper formation of the reproductive system;
normalizes bowel function.

It can even be given to children allergic to cow's milk protein. However, the product is not recommended to be regularly introduced into the diet of obese children.

In old age

With age, due to hormonal changes in the body, people often experience apathy, despondency, memory and concentration deteriorate.

Ghee with daily reasonable use removes these unpleasant symptoms, restoring the activity and clarity of the mind, increasing stress resistance and efficiency.

In women, the product prevents the development of osteoporosis, and the strong half of humanity helps to maintain men's health.

Allergy sufferers, diabetics, athletes

The product, when reheated, is freed from protein and milk sugar, while maintaining biological activity. Therefore it can be introduced into the diet of people who are allergic to cow protein and patients with diabetes mellitus.

Serves as a source of energy for athletes, increasing endurance to loads, helping to restore muscles after training.

Potential danger and contraindications

Health damage can be caused by excessive consumption, especially when high cholesterol and obesity, as well as the use of counterfeit or spoiled product during storage.

Ghee is contraindicated in:

the presence of diseases of the heart or blood vessels;
diseases of the liver and gallbladder;
pancreatitis during an exacerbation.

The product is best consumed in the morning in combination with slow carbohydrates - grain bread, porridge, boiled potatoes.

The daily norm for healthy adults should not exceed 15 g, and the frequency - five times a week. For athletes, the rate can be increased to 20 g. For children, the daily requirement is 5-10 g.

Elderly with therapeutic purpose can be used mixed with cinnamon powder(at the tip of a knife) in an amount of 5 g, dissolving in the mouth half an hour before breakfast.

If you fry in ghee - what will be more, benefit or harm? Ghee for frying is preferred sunflower or butter.

It is more resistant to heat, does not burn. It starts to smoke only at a temperature of 205 degrees.

In cooking

Used for frying and dressing dishes. The food takes on a creamy nutty flavor. The crust after frying is golden and crispy.

flavored oil. The product easily absorbs and retains odors and flavors. If desired, you can make it with the taste of any spice. For example, with cinnamon, cardamom, ginger, cloves, etc.

For this product:

heated in a water bath;
mixed with spice;
keep in the bath for five minutes;
strain through cheesecloth into a prepared dry container.

This sauce can be served for breakfast with toast or pancakes in liquid form. For spreading it is convenient to use a special brush.

Ghee at home, video recipe:

French stewed carrots. To prepare one serving, you need to take one medium-sized carrot, finely grate and add to 5 g of ghee for 1-2 minutes.

Then salt and season with a pinch of cinnamon. Serve for breakfast with a soft-boiled egg.

Baked chicken breast with melted butter and pea sauce, Belarusian national recipe:

For weight loss

For those who want to lose weight, the product is undesirable. It can be eaten no more than twice a week, using boiled or stewed vegetables for dressing. The amount should not exceed 10 g per day.

In folk medicine

Ghee has found application in folk medicine. The therapeutic effect is based on a tonic, restorative and rejuvenating effect.

From cough:

5 g of oil;
10 g of honey;
200 ml hot milk.

Such a well-known mixture, drunk at night, will help get rid of sore throats and debilitating coughs.

From sinusitis: 3 drops liquid warm remedy, instilled into the nose, will speed up recovery and prevent the transition of the disease into a chronic form. You need to bury in the morning and at night.

With joint disease and sciatica: due to its warming and anti-inflammatory properties, pure ghee can be rubbed into sore spots overnight, wrapping them warmly.

To enhance the effect, mix with aloe juice: 1 tbsp. take 1 tsp juice.

With myopia:

Mix and drink half an hour before breakfast. This will prevent the development of the disease, strengthen the muscles of the fundus.

In cosmetology

Milk fat has a beneficial effect on any skin, softening, nourishing and rejuvenating. It can be used externally for the face and body in its pure form, as well as make cosmetic masks, ointments and creams for future use on its basis.

Cream for wrinkles around the eyes. Components:

ghee - 10 g;
castor oil - 2 g;
neroli aromatic oil - 2 drops.

Melt the main ingredient in a water bath, mix with the other two, pour into a dry glass container. Apply to the area around the eyes instead of night cream with gentle patting movements.

For tired and dull skin: Apply to cleansed face and neck a 5% solution of ascorbic acid from an ampoule. After drying, smear the skin with warm ghee. After an hour, remove the excess with a damp cloth.

Apply in the evening for ten days. Then take a break for a week and repeat. Wrinkles after such a procedure are smoothed out, the skin thickens and begins to shine.

Now you know why, in addition to cooking, ghee is used, it will benefit or harm the body when frying on it.

Ghee is a valuable product whose health benefits have been proven over time.

For security you need to purchase only a quality product or cook it yourself, at home, not forgetting about moderation in use.

The benefits of ghee have long been known in the homeland of Ayurveda. It was there that they first began to process ordinary butter to make the purest fat of animal origin. Words cannot describe the properties of ghee. The benefits and harms of this product will be discussed in today's article.

"Edible" sun

That's what ghee is called. Why is it produced? During heat treatment, excess moisture evaporates from butter, protein and impurities are removed. As a result, the product contains natural fat.

What is rich in ghee? The composition of this product is unique and fraught with great benefits for the human body. In high concentration, it contains vitamin D, retinol and tocopherol.

On a note! Even in the conditions of home production of ghee, the above vitamins remain in it.

With proper preparation of ghee, if the fat concentration is at least 99%, it can be used not only in cooking, but also for medicinal purposes.

Two sides of the same coin

Ancestors ate ghee in order to prevent the development of many ailments, in particular, the deterioration of visual function, osteoporosis. If the oil is prepared correctly, then it can be used for medicinal purposes.

What is useful ghee? Its benefit lies in its composition. The combination of natural fat with vitamins is a real find. Melted butter can be used for the following purposes:

For the treatment of headaches of varying intensity, a small piece of oil is rubbed with massage movements into the temples, calf muscles, shoulders and palms.
Women of reproductive age can be massaged in the area of the appendages to normalize the functioning of the organs of the reproductive system.
Ghee is used to treat pain in the articular tissues. It is rubbed into the area of pain localization. It will help to slightly quench the pain syndrome and will have a warming effect.
Ghee is a well-known remedy for the treatment of colds. When the primary signs of a respiratory or viral illness appear, the oil should be rubbed into the area of \u200b\u200bthe palms and feet.

On a note! Ghee helps to strengthen the immune system. If you regularly eat it and do massage, you will notice an improvement in well-being, strengthening the body as a whole.

If you constantly use ghee for food, then after a while your body will thank you with an improvement in its condition. Benefits of this product include:

normalization of the functioning of the digestive tract;
stimulation of enzyme production;
improvement of metabolic processes;
normalization of the functioning of the intestine;
strengthening the body;
getting rid of fatigue and pathological weakness.

Advice! In order to normalize the work of the digestive tract, ghee should be eaten after each meal, but not more than one spoonful. To strengthen the immune system, it is advisable to eat oil on an empty stomach, adding liquid honey, dried fruits and spices.

About harm in detail

Despite the beneficial properties of ghee, do not forget about its dangers. A categorical contraindication to the use of such a product is obesity. People who suffer from such an ailment or are on a diet should stop consuming ghee, since the product consists entirely of the purest fat.

It should also be eaten very carefully by people suffering from liver pathologies and pancreatic ailments. Nutritionists and gastroenterologists advise to be wary of such a product with elevated cholesterol levels.

Attention! Excessive consumption of ghee can cause an increase in the concentration of cholesterol and, as a result, the development of atherosclerosis.

Let's preserve the natural beauty

Even our great-grandmothers used ghee for the face. If we evaluate the benefits of this product for the skin, we can conclude that in some cases the oil is a worthy competitor to store-bought cosmetics.

As already mentioned, ghee contains tocopherol and retinol. It is these vitamins that are necessary for the shine, nourishment and hydration of our skin. Ghee can be applied instead of cream at night. After a while, you will see that fine wrinkles have smoothed out, the skin has become elastic and velvety.

But if you want to restore the skin to its former natural beauty, you can make a mask based on ghee. This mask consists of three components:

In the usual way, prepare mashed potatoes.
Let it cool slightly and add a spoonful of melted butter and liquid honey to the warm puree.
Apply this mixture to the cleansed skin of the face and leave for 20 minutes. It is important that the mixture is warm. After seven treatments, you will notice clear improvements.

The same mask or ghee in its pure form can be applied to the skin of the hands and feet. Experts advise to increase the duration of the procedure up to 40 minutes.

home kitchen

The described product can be bought in any supermarket, but no one can guarantee its high quality. Many housewives prefer to cook ghee on their own. Natural fatty butter should be taken as the starting product. Spread or other products with additives will not work for this.

On a note! The percentage of fat content of butter for the preparation of ghee must be at least 82.5%.

Make ghee using this technology:

We take the butter out of the refrigerator in advance so that it acquires the temperature of the room mark.
We cut it into pieces and put it in a thick-walled dish.
We put the mass on the stove and bring it to a liquid consistency over minimal heat. Important! It is impossible to bring the mixture to a boil; it must be constantly simmered at a minimum heat.
The liquid oil mixture will be dark and cloudy at first, don't worry, this is normal.
When foam appears on the surface, carefully remove it with a slotted spoon. Together with foam, we remove protein, impurities, and moisture evaporates on its own.
Boil the oil mixture at the rate of 1 hour per 1 kg.
The finished ghee will acquire a transparent and rich golden hue, as well as a pleasant nutty aroma.

Advice! Store ghee in a glass container in the refrigerator. The shelf life of such a product is at least one year.

Ghee is a product derived from butter. During processing, a concentrate of animal fat is obtained with a minimum content of protein, water and lactose. for nutritional and healing properties in India he got vernacular name"liquid gold". At room temperature, the shelf life is 9 months, in a cool room - a year and a half.

Composition and type of quality product

Product good quality made by GOST 32262−2013. The title should contain the phrase not “melted product”, but “melted butter”. The composition determines the benefits and harms of ghee and includes:

99% milk fat.
3 mg of carotene (food coloring) per kg of product.
75 mg butylated hydroxytoluene (antioxidant) per kg of oil.

The color varies from yellow to light yellow. There is no foreign smell. Appearance, like that of candied honey: the texture is dense, uniform or granular. Creamy taste with a slight hint of nuts, sweetish aftertaste. The price of the product cannot be low, since an average of 1 kg of butter is used to obtain 0.7 kg of ghee.

At home, you can check the quality by melting the purchase in a pan. In this case, there should be no foreign smell, foam. Real oil begins to smoke at a temperature of 205 degrees.

Nutritional and energy value

Milk fat is 35% unsaturated fatty acids. Each acid is useful for the human body:

Oleic regulates lipid metabolism.
Linoleic promotes the permeability of cell membranes.
Arachidonic is necessary for the functioning of the adrenal glands and the brain.

Kg of the product contains 220 mg of cholesterol, so you should not abuse it. At the same time, small doses will replenish the reserves of vitamins and macronutrients:

Vitamin A is involved in redox reactions.
Vitamin E prolongs youth.
Vitamin PP normalizes the nervous system and regulates cholesterol.
Potassium maintains the water-salt balance.
Calcium is essential for strong bones.
Magnesium is involved in cell renewal.
Phosphorus is responsible for brain function.

Calorie content is approximately 900 kcal per 100 grams. A tablespoon contains 15 grams, this is approximately 135 kcal. In a teaspoon 3 times less.

Fat 99%, protein about 0.2%, no carbohydrates. The glycemic index is 0, so the blood sugar level remains the same after consumption.

Benefits of clarified butter

Natural fat is a source of calories that add strength and energy to a person. It also supports hormone synthesis and cell membrane function.

For adults, the product helps to normalize the digestive tract, absorb slow carbohydrates. It is involved in the production of estrogen and testosterone, neutralization of free radicals, promotes rejuvenation, improves skin condition. Regular use in men improves sperm quality, increases physical endurance. It helps women in the prevention of gynecological problems.

In pregnant women, the oil increases the elasticity of the skin and smooth muscles, helps maintain normal hemoglobin. It is involved in the formation of connective and bone tissue of the fetus.

During lactation, the product improves the quality of milk, provides calcium, reduces the risk of allergic reactions.

Babies begin to introduce oil from five months to 1 g per day, by the year the amount is increased to 5 g. At three years, the diet includes up to 10 g. With regular use, the product contributes to:

Normalization of bowel function.
Increase immunity.
Prevention of rickets and caries.
Proper development of the reproductive system.

Prone to fullness regular use is not recommended.

In the elderly, with moderate use, efficiency and stress resistance increase, mental clarity is restored. However, with an elevated cholesterol level, the product is prohibited.

In folk medicine and cosmetology

Due to its restorative, restorative and rejuvenating properties, “liquid gold” is used in folk medicine for coughs, sinusitis, joint diseases, myopia, and also in cosmetology.

When coughing at night, drink a mixture of 5 g of oil, 10 g of honey and 200 ml of warm milk. With sinusitis, 3 drops of a heated product are instilled into the nose in the morning and evening. The tool accelerates recovery and prevents the transition to the chronic stage.

Anti-inflammatory and local warming effect has "liquid gold", rubbed into the area of diseased joints. For greater effect, a teaspoon of aloe is added to a tablespoon of the product. After rubbing, the sore spot is wrapped.

With myopia, a mixture of a quarter cup of carrot juice and half a teaspoon of ghee is drunk 30 minutes before breakfast. With regular use, the muscles of the fundus are strengthened.

In cosmetology, both a pure substance and ointments and creams based on it are used. Cream for the area around the eyes is prepared from 10 g of the main product, 2 g of castor oil, 2 drops of neroli oil. Tired, sluggish skin can be revived with a course of oil masks for 10 days. If necessary, the course is repeated in a week.

Harm and contraindications

Excessive consumption will be harmful to health, as oil - high-calorie product containing cholesterol. A rancid product should not be eaten, even if formally the expiration date has not expired.

"Liquid gold" is contraindicated in:

Diseases of the cardiovascular system.
Diseases of the gallbladder, kidneys.
Problems with the liver, pancreas.
Acute stage of pancreatitis.

Comparison with butter

The shelf life of butter at room temperature is several days, melted butter is stored for up to 9 months.

The concentration of nutrients after heat treatment increases due to the removal of water, lactose and protein. At the same time, cholesterol becomes 25% more. The benefit of ghee over butter is that the processed product can be consumed by people with cow's milk protein intolerance.

Making at home

"Liquid gold" can be bought from farmers, you can cook it yourself. To make ghee at home, you need butter with a fat content of at least 82.5%.

The bar is cut into small cubes and poured into a saucepan with a thick bottom. Heating in a water bath is possible. Do not cover the pan with a lid, as the water will evaporate.
On low heat, the oil languishes for about half an hour.
During languor, stir the product and remove the white settled foam containing protein.
After acquiring a golden color, it is filtered through cheesecloth.
The resulting concentrate is poured into an enameled or glass container for storage, put in a cool place.

Ghee, the benefits and harms of which are explained by nutritional value, is valued in many countries. In Ayurvedic practices, he is assigned the role of "liquid gold". In Russia, a valuable product also has fans.

Attention, only TODAY!

Ghee is a valuable healthy product, which is a concentrated milk fat. In Russia, such oil was called liquid gold for its beautiful yellow color and high nutritional and medicinal properties.

Let us consider in more detail what are the benefits, what are the beneficial properties of ghee for the body, is there any harm and contraindications?

How to choose a good product and check its quality

The quality must comply with GOST 32 262-2013. According to this document, the composition may include:

milk fat - 99%;
carotene (food coloring) - 3 mg / kg;
butylhydroxytoluene (antioxidant) - 75 mg / kg.

There should be no other additives.

Color - from light yellow to yellow. There is no smell. The texture is dense, granular or homogeneous, in appearance it resembles high-quality candied honey.

Taste - creamy with a slight hazelnut flavor. After the test, a sweet aftertaste remains on the tongue.

It is advisable to buy only from good, well-known manufacturers that you can trust. In the store, you need to ask the administrator for a certificate for a batch.

The price of a quality product cannot be low: from a kilogram of quality, even at home, 0.7 kg of ghee is obtained.

The packaging should be written, according to GOST, "ghee", and not "film" or other options.

After buying at home quality can be checked by melting butter in a frying pan. It must not:

smoke (at temperatures below 205 degrees);
foam;
smell bad.

If the product does not meet these conditions, then it is better to try to return it to the seller or throw it away.

An expert, the rector of MGUPP, Professor D. A. Edeleva, speaks about the sample of the product:

Composition, calories per 100 g, nutritional value, glycemic index

The product consists entirely of milk fat, which includes unsaturated fatty acids (35%), including:

oleic, regulating lipid metabolism;
linoleic, providing the permeability of cell membranes;
arachidonic, necessary for the functioning of the brain and adrenal glands.

The product contains vitamins:

retinol (vitamin A), actively involved in redox processes;
tocopherol (vitamin E) - an antioxidant that slows down aging;
niacin (vitamin PP), which normalizes blood cholesterol levels and is responsible for the stability of the nervous system.

Macronutrients:

The melted product contains another microelement which is part of hemoglobin. The cholesterol content is 220 mg / 100 g, so it should be consumed in a limited way.

Calorie content is about 900 kcal / 100 g. In 1 tbsp. l. contains 15 g. This corresponds to approximately 135 kcal. In 1 tsp. fits 5 g - about 45 kcal.

Nutritional value is determined only by milk fat- not less than 99%. Proteins account for only 0.2%. There are no carbohydrates in the product.

Glycemic index is zero. After absorption, blood sugar does not rise.

Differences from regular butter

Which oil is healthier - regular butter or ghee?

Natural butter is very healthy, but it can only be bought from farmers. If we compare real baked goods with store-bought, then it has more advantages:

free from antibiotics and other additives designed to maintain freshness and taste;
stored for a long time;
stable when heated. Even when frying, it does not burn, releasing carcinogenic substances;
has a number of unique medicinal properties, different from creamy.

Conclusion: both types of product are useful in a reasonable amount. provided they are of natural origin.

But ghee, cooked at home, butter from high-quality butter is more useful than its counterparts.

What is good for the body

Fat, including milk fat, is a source of energy fuel. It is part of cell membranes and hormones.

For adult men and women

The product, decomposing in the body into carbon dioxide and water with the release of heat:

participates in the production of sex hormones (testosterone and estrogen);
helps the absorption of slow carbohydrates, normalizing the work of the stomach, intestines;
improves the quality of the skin, giving it a fresh, radiant appearance;
has a rejuvenating and tonic effect;
neutralizes the action of free radicals.

Women this oil useful for the prevention of gynecological diseases.

In men, regular use of the product improves exercise tolerance and sperm quality preventing infertility.

Pregnant and lactating

Is this oil good for pregnant women? "Liquid gold" is very useful for the expectant mother, because it:

contributes to the formation of bone and connective tissues of the embryo;
reduces possible discomfort in the bladder area, increasing the elasticity of smooth muscles;
helps to make a reserve of hemoglobin in the body, preventing postpartum anemia.

It is also recommended for women during breastfeeding, because it:

improves the quality of breast milk;
reduces the likelihood of allergic reactions in mother and baby;
ensures the intake of calcium into the body of the child (you can not be afraid of premature overgrowth of the fontanel).

Children

By the age of three, daily intake can be increased to 10 g. It increases immunity in children, as well as:

prevents rickets, caries;
contributes to the proper formation of the reproductive system;
normalizes bowel function.

It can even be given to children allergic to cow's milk protein. However, the product is not recommended to be regularly introduced into the diet of obese children.

In old age

With age, due to hormonal changes in the body, apathy, despondency occur, memory and concentration deteriorate.

Ghee with daily reasonable use removes these unpleasant symptoms, restoring activity and clarity of mind, increasing stress resistance, efficiency.

In women, the product prevents the development of osteoporosis, and in men it helps to maintain their health.

Allergy sufferers, diabetics, athletes

For athletes, it serves as a source of energy, increasing endurance to loads, helping to restore muscles after training.

Potential danger and contraindications

Health damage can be caused by excessive consumption, especially with high cholesterol, obesity, the use of counterfeit or spoiled product during storage.

The daily norm for healthy adults should not exceed 15 g, and the frequency - five times a week. For athletes, the norm can be increased to 20 g. For children, the daily norm is 5-10 g.

Elderly for therapeutic purposes can be used in a mixture with(at the tip of a knife) in an amount of 5 g, dissolving in the mouth half an hour before breakfast.

If you fry in ghee, what will be more - good or bad? It's better for frying. or creamy.

More resistant to heat, does not burn. It starts to smoke only at a temperature of 205 degrees.

In cooking

Used for frying and dressing dishes. The food takes on a creamy nutty flavor. The crust after frying is golden, crispy.

flavored oil. The product easily absorbs and retains odors and flavors. You can make it with the taste of any spice. For example, with cinnamon, etc.

For this product:

heated in a water bath;
mixed with spice;
keep in the bath for five minutes;
strain through cheesecloth into a prepared dry container.

This sauce can be served for breakfast with toast or pancakes in liquid form. For spreading it is convenient to use a special brush.

How to heat oil at home - video recipe:

French stewed carrots. To prepare one serving, you need to take one medium size, finely grate and add to 5 g of ghee for 1-2 minutes.

Then salt and season with a pinch of cinnamon. Serve for breakfast with a soft-boiled egg.

Baked chicken breast with melted butter and pea sauce - Belarusian national recipe:

For weight loss

From cough:

5 g of oil;
10 g of honey;
200 ml hot milk.

Such a well-known mixture, drunk at night, will relieve a sore throat, a debilitating cough.

From sinusitis: 3 drops of a liquid warm remedy instilled into the nose will speed up recovery and prevent the disease from becoming chronic. You need to bury in the morning and at night.

With joint disease and sciatica: due to its warming and anti-inflammatory properties, ghee can be rubbed overnight into sore spots, wrapping them warmly.

To enhance the effect, mix with aloe juice: 1 tbsp. l. take 1 tsp. juice.

With myopia:

Mix, drink half an hour before breakfast. This will prevent the development of the disease, strengthen the muscles of the fundus.

In cosmetology

Milk fat has a beneficial effect on any skin, softening, nourishing, rejuvenating. It can be used externally for the face and body in its pure form or make cosmetic masks, ointments and creams for future use on its basis.

Cream for wrinkles around the eyes. Components:

ghee - 10 g;
castor oil - 2 g;
neroli aromatic oil - 2 drops.

Melt the main ingredient in a water bath, mix with the other two, pour into a dry glass container. Apply to the area around the eyes instead of night cream with gentle patting movements.

For tired, dull skin: Apply to cleansed face and neck a 5% solution of ascorbic acid from an ampoule. After drying, smear the skin with warm ghee. After an hour, remove the excess with a damp cloth.

Apply in the evening for ten days. Then take a break for a week and repeat. Wrinkles after such a procedure are smoothed out, the skin thickens and begins to shine.

Now you know why, in addition to cooking, ghee is used, it will benefit or harm the body when frying on it.

Ghee is a valuable product whose health benefits have been proven over time.

You need to purchase a quality product or cook it yourself, at home, not forgetting about moderation in use.

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