Tuesday, October 1, 2013

How to make ghee from Butter and its health benefits-

How to make Ghee From Butter:

 Place the butter in a heavy-bottomed pot and melt on medium-low heat. Adjust the heat until it begins to bubble nicely, without going too hot. Foam will begin to accumulate quite a bit on the top, and the melted butter will be very cloudy.
Stir occasionally for 15 minutes until the foam starts to reduce and break up, and the milky butter begins to look like clear, golden oil. When there’s a bit of brown sediment beginning to form at the bottom of the pan, the ghee is ready. Be careful not to burn. Remove from the heat and allow to cool a little.
Storage - When the ghee is cooler, gently pour into the jar through a fine metal sieve,  You only want to get the golden liquid oil.

Desi Ghee or clarified butter oil - often blamed for obesity and heart diseases - is not that bad after all.

Health benefits of ghee:
Ghee is good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. Ghee Has a Higher Smoke Point than Butter. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors. According to Ayurveda ghee promotes learning and increased memory retention. Indian scientists have discovered that cow ghee could protect us from cancer. Cow ghee enhances the availability of enzymes responsible for detoxification of cancer-causing substances and decreases the availability of those responsible for activation of carcinogens, scientists from the National Dairy Research Institute (NDRI) have reported in the latest issue of the Indian Journal of Medical Research. It is good for treatment of burns. One probable factor in cow ghee is the presence of conjugated linoleic acid (CLA), which is known to possess beneficial properties. There is increasing research interest in butter as having some unique potential benefits of its own, particularly in relationship to its vitamin K and vitamin D content. This content may vary, however, depending on the diet and living circumstances of the dairy cow. (We look forward to new research in this area, especially with respect to vitamin K2)

By Kulreet Chaudhary, MD, Neurologist and Maharishi Ayurveda Expert
FACT: Ghee, which is clarified butter, actually has positive health benefits. Ghee has been successfully used for medicinal purposes in ayurveda, the traditional medical system of India, for millennia. Ghee can be prescribed as cooking oil as part of an ayurvedic diet, in skin creams for rashes or just as an anti-aging regimen, and as part of an herbal mixture to remedy a multitude of conditions from digestive disorders to neurological conditions. Ghee is also known for its ability to remove toxins and is used to remove deeply seeded impurities in the organs as a preparation for the ayurvedic seasonal detox program, Panchakarma. Animal studies have shown that ghee can have a beneficial impact on cholesterol, unlike traditional butter. Of course, it is still recommended that ghee be used in moderation.

Just switching your stick of butter for a jar of ghee could make you healthier while you continue to enjoy that buttery taste.

The new finding, however, does not mean you can go ahead with liberal amount of ghee in your food. Moderation is key.

Read more: http://www.dailymail.co.uk/indiahome/indianews/article-2213986/A-spoon-ghee-health-Poses-danger-cardiac-health-helps-prevent-cancer.html#ixzz2btRm7OkP