Butter

Ghee butter

Humanity has recently become fixated on their own health and nutrition. Familiar and favorite foods at one point were so harmful that I had to look for healthy and equally tasty alternatives. One of the most useless food ingredients turned out to be butter. Obesity, heart and blood vessel problems, eating disorders - this is an abbreviated list of the consequences of its consumption. Coconut, linseed and even olive came to replace the butter, but they were all superseded by ghee. Manufacturers claim that the ingredient is absolutely safe even when heated, acts as a plant antidepressant, strengthens the immune system, improves skin color and condition, and fights against premature aging.

What is ghee oil: a really high-quality and healthy product or another marketing ploy?

What you need to know about ghee

Ghee (the acceptable name is "gi") is one of the varieties of ghee. The product is popular in South Asia, and most recently flooded the European and American markets. The component is used not only for cooking. Initially, ghee was intended for religious rituals.
Ghee butter has gained popularity as a healthy alternative to butter. The fundamental component of Ayurvedic cooking does not contain milk protein, lactose, has a rich nutritional composition and a mild creamy taste.
Prepare the ingredient by slow languishing over a fire. The secret to ghee's benefits is the gradual exposure to rising temperatures. During the preparation, protein impurities and moisture are removed. As a result, we get pure fat of an unusual golden hue, which is not only useful for the human body, but also completely safe.

Product Role in Hinduism

The primary component was an important part of Hinduism. Ghee used in ceremonies of sacrifice. The sacrifice and the place where the ceremony was performed were necessarily oiled. In addition, since ancient times, Indians have used oil lamps, the base fuel of which is ghee.

The role of the product in Ayurveda

Ayurveda is a system of Indian medicine that belongs to alternative treatment groups. Ayurveda is one of the Vedas that is based on a Hindu philosophical system.

Ghee is very often mentioned in Ayurveda. The product is characterized as a medicine based on the nature of goodness (sattva). The component is able to rejuvenate, tone the skin, improve metabolic processes, restore and strengthen the immune system. Ayurveda also indicates that gi is responsible for the functioning of the small intestine. The Hindu system calls all oils heavy and claims to clog the liver. The only exception is ghee. The component, on the contrary, protects and stabilizes the work of internal organs, plays the role of an important internal fuel, the energy from which the whole body draws.

Using gi improves brain activity, nourishes nerve tissue and is great for massages. The product moisturizes and warms the skin, protecting it from the environment with an additional oily film. The component is introduced into local Ayurvedic preparations.

Locals often take oil inside. They lubricate the nasal passages, wipe their ears and eyes, or simply swallow them on an empty stomach in combination with medicinal herbs.

Ingredient production

For 1 liter of oil, 1.7 liters of cream are needed. To obtain this amount of cream, it is necessary to process about 30 liters of cow's milk. The cream is poured into oil, which is subjected to heat treatment and after a while (on average 1 hour per kilogram), the ghee is heated. The production scheme has some nuances. It is necessary to constantly monitor the temperature, manually remove solid milk particles and dry residues of the mixture, calculate and periodically adjust the time and strength of boiling. A huge production chain simply cannot be implemented on an industrial scale - the manufacturer will receive a minimum quantity of goods and go into minus. Traditionally, the product is made by private farms or by the farmers themselves for themselves and their families.

Properly prepared gi caramelizes, acquires light nutty notes in a tasteful and fragrant palette.

A feature of the product is the storage method. The oil can be stored in an airtight container (to avoid oxidation) at room temperature and does not require a refrigerator at all. In Ayurveda it is indicated that in this way gi ripens, absorbs external energy and is enriched even more with benefits.

Homemade gi cooking

It is impossible to find a quality product on supermarket shelves. You can only search for ghee in specialized Ayurvedic stores or local health food markets. The cost of oil may vary, but its composition does not always correspond to the standard and traditions. To avoid trouble, to save and gain confidence in the benefits and quality it is best to cook gi yourself.

The process of home cooking is slightly different from traditional Ayurvedic - it is simpler, faster and more affordable. The benefits, composition and taste remain identical.

The key to success is quality butter. It is recommended that you purchase natural farm oil from a trusted supplier or directly from the farmer. A cheap creamy product from the first available shelf for gi will not work. The oil fat should not be less than 82%.

Recipe

Prepare a deep pan with a thick bottom. Pour the required amount of oil into it. Please note that the product will lose about half of its volume during the process of heating. Set the fire to low and let the creamy mass melt. After a few minutes, foam will begin to form in the container. There is nothing wrong with it - the foam gradually settles, and the mass acquires a yellow hue and a uniform consistency. Leave the butter to simmer for 50 minutes. There is no need to cover the pan.

After 40-50 minutes, pay attention to the color of the oil. It should acquire a uniform amber hue. Another indicator of gi readiness is a small sediment at the bottom of the pan. Strain the finished mass through several layers of gauze. It is recommended that ghee be stored in a regular glass jar (remember to screw the lid well after use) in a dry place at room temperature.

A properly prepared component is distinguished by a golden hue, a transparent structure, a bright creamy nut flavor.

Product Benefits

Ayurveda defines ghee as a key product for body and mind health. Local doctors replace him with medications or urge patients for external and internal use as a preventive measure and maintain health.

The component enhances the beneficial properties of spices and herbs, so it is often added to Ayurvedic cosmetics, used for massage. The culinary potential of an ingredient is as versatile as the medicinal one. Guy gives the dish tremendous benefits and a new unusual taste.

The component is used to treat acne in mature people. One of the most important causes of rashes is hypersensitivity to a certain list of food products. The basic recommendation that sounds in the dermatologist’s office is diet. Diet for clean skin excludes sugar, milk and dairy products, gluten, processed foods, other gastronomic garbage.

According to the Diet and acne update: carbohydrates emerge as the main culprit study, carbohydrates with a high glycemic index also negatively affect the condition of the skin and provoke acne.

The diet for clean skin provides for medical recovery and the presence of vitamins A (retinol), C (ascorbic acid), D (calciferol), E (tocopherol), K (phylloquinone) in the diet, and nutrients - zinc (Zn), fatty acids, antioxidants . Ghee oil is recognized as one of the beauty products. The product fights not only with the results / effects of acne, but also with the cause of the deterioration of the skin.

What else is famous for the ingredient:

  • improves the digestive system;
  • stimulates the absorption of nutrients and increases the percentage of digestibility of vitamins / nutrients from food;
  • beneficial effect on the functioning of the organs of vision;
  • improves memory and helps to concentrate faster;
  • responsible for the elasticity and functionality of connective tissues;
  • promotes flexibility of the human body;
  • rejuvenates the skin by rapid cell regeneration;
  • accelerates the metabolism and helps to qualitatively lose hated kilograms;
  • transports the medicinal properties of food, spices and herbs to that point in the body that needs it;
  • it concentrates retinol (vitamin A), tocopherol (vitamin E), nicotinic acid (vitamin B3 / PP), sodium (Na), calcium (Ca), magnesium (Mg), phosphorus (P), potassium (K).

Ayurveda states that metabolic problems lead to the development of a range of diseases. Pathologies are not limited solely to the gastrointestinal tract, but can affect the brain, nervous and reproductive systems. Locals argue that the easiest way to prevent and treat such abnormalities is a diet with ghee oil.

Is fat harmful to health?

Fat reduction for weight loss is the scourge of all losing weight. It seems to people that body fat consists solely of that fat, which is concentrated in foods. Hence the assumption that weight can be removed by refusing edible fat. Such a statement is incorrect, and nutritionists have been trying for several years to debunk the myth of fat.

Indeed, 1 gram of fat is 2 times more caloric than 1 gram of carbohydrates or protein. But the human body is not as simple as it seems. The situation is in the processes that occur every second inside and support our vital activity. Healthy fats regulate hormones, have a beneficial effect on health, improve brain function and protect the nervous system from overwork.

A complete rejection of fats is fraught with problems with almost all body systems. In everything you need to look for a rational approach. Avoid the harmful toxic fat found in processed foods. Switch to high-quality vegetable and animal fats: ghee, avocado, fish, seeds. Calculate the daily need for fats based on your own weight, height, needs and follow the set norm. After a few days of good nutrition, you will feel lightness, energy and the loss of a few extra centimeters.

Use of the component in cooking

Guy is one of the most important components of the Indian and Pakistani culinary tradition. Most dietary fats replace it. Classical Asian dishes (samos, rice, sabja, dal, roti, puri, halva, ladda) are prepared on the basis of ghee.

The main distinguishing feature of ghee, which separates it from other fats, is short-chain fatty acids. The component can be subjected to the highest possible temperatures without fear for the composition and structure. Ghee does not emit toxic substances, and its smoke point is 250 ° C.

How to use the product:

  1. As a dressing for cereals, legumes or pasta. The ingredient provides an unsurpassed aroma and a completely new taste even to familiar dishes. If butter porridge is your favorite forbidden treat, then the problem can be solved with gi butter.
  2. As one of the components of baking and desserts. The structure and consistency of ghee is completely no different from the usual butter, so there is no need to change the proportions in your favorite recipes. The ingredient will add to the baking new taste, incredible softness and delicate texture.
  3. As a lubricant for making pancakes.
  4. For frying foods. The component is not afraid of heat treatment and is considered the safest cooking oil.
  5. For marinades and sauces.

The use of the Ayurvedic component in the daily diet is everyone's personal business. But the special taste and structure of the product is definitely worth the acquaintance. Especially organically ghee will fit into a vegan or vegetarian diet, which does not include dairy products. Make rational gastronomic decisions and be healthy!

Watch the video: How to Make Homemade Ghee (January 2020).

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