Grass fed products: the benefits of having them in your diet list

Grass fed products: the benefits of having them in your diet list

We often hear nowadays that grass fed food products are premium produces.

But very few of us are aware of the unique qualities of grass fed foodstuffs. These products are costly enough and not always available easily. But before you buy them don’t you think that you have all the rights to know about the reason that make these products a life style choice products?

Obviously you do, and let’s start from here.

What is meant by grass fed?

Grass fed is a unique product category. It is applicable for meat and dairy products mainly.  The category is decided on the diet of the animals. Be it is grass fed beef or grass fed ghee, the animals are fed with grass round the year and they are raised on green pasture with ample freedom and not in captivity. It is scientifically proven that nutrients available from natural grasses can improve the quality of meat as well as quality of cow milk.

Dairy products produced from grass fed cow milk are more nutrient packed that grain fed cows’ milk. It is globally observed that grass fed animal products contain lower levels of fat and higher volume of antioxidants and vitamins: grass fed cow milk is no exception to this rule.

However, there is a marked difference between grass fed animal products and organic products. Certified organic animal products help in lowering the risk of adulterated feed by barring the use of hazardous pesticides. They also typically have a higher nutrient count and nutrient quality because of the variances in organic ground cover.

But organic certification does not promise a natural lifestyle or specific diet for the animals involved in the process of farming. Concurrently, not all grass fed animals are raised on organic farms, which means all grass fed products are not necessarily organic products.

The Scope of Grass Feeding

When we talk about the typical grass feeding arrangement of cattle, we are mentioning a group of animals named ruminants. These are some specific animals that usually graze and browse, which means that these animals mostly eat grasses and whatsoever twigs and leaves they get in access in a pasture setting.

The quality of life and overall health of pasture raised cattle largely depends on the free access to pasture, fresh air, and a superior-quality diet of greens. Beef cattle and dairy cows consists the major percentage of the ruminant population, but bison, sheep, and goats are also included.

The benefits of grass fed food:

  • Diet: All grass fed animals are only raised in natural grass pastures.
  • Treatment: Animals are free to browse, rather than staying captivated in restricted living spaces.
  • Antibiotics and hormones: All grass fed meats and dairy products are guaranteed antibiotic and growth hormone free.
  • Origin: All animals are born and maintained in family farms maintaining grooming quality and stringent dietary standard.

The Essentials of a Grass Fed Animal diet

According to the New Zealand dairy industry convention, grass fed animals may eat:

  • Both annual and perennial diversities of grass.
  • Forbs, which talk about the herbaceous flowering plants, for example legumes and brassica.
  • By browsing they can get to eat leaves and twigs.
  • Certain cereal grain crops are added to diet but only while they put in their pre-grain, vegetative state
  • Silage, which means the special grass and other greens which have been harvested, stored in an airtight container without drying, and fermented for cattle feed.
  • Crop residue short of grain, and other fiber sources
  • Grass fed animals may also obtain routine vitamin and mineral supplementation.

The difference between ‘grass-fed,’ ‘100% grass-fed’ and ‘Certified Grass-Fed Organic’ products?

Often you see “grass-fed” label on dairy products’ packages in the store, it is clearly stated that that some of the animals’ diet are collected from the fresh pasture or dried grasses like hay. In addition, all certified organic cows are mostly grass-fed in a common sense because the National Organic Program demands organic cows to receive at least 30% of their diet come from pasture throughout the grazing season.

Recently, a new Certified Grass-Fed Organic Livestock Program has been introduced in early 2019, which is supposed to go a long way toward clearing up the discrepancies so that consumers can remain confident about the true meaning of the word “grass-fed” when seen on an organic product.

Until the Certified Grass-Fed Organic Dairy seal begins showing up on organic milk later in 2019, when you see “100% grass-fed” on some dairy products like ghee, cheese, or yogurt, you can trust that it indicates that all of the cow’s nutrition has come from fresh grasses, dried and stored forages, and a small amount of supplements like molasses. This is applicable for the year-round diet, regardless it is the summer or winter season.

Is “grass-fed” means the same as “pasture-raised”?

In general, “Pasture-raised” describes a complete values of ethical dairy farming, which includes free raising animals without captivity on pasture, where they get to enjoy fresh air and olive sunshine and can display regular cow behaviors, which embraces eating pasture grasses. “Pasture-raised” also includes the high standards for humane right animal care and offering cattle good living conditions.

In comparison to pasture raised, “grass-fed” simply defines what the cows eat or about their diet. All the cows are “grass-fed” in the broad sense as certified organic cows are supposed to get a share of their diet from pasture, but only few of them are “100% grass-fed”, as their complete diet comes from green pasture grass.

What Are the Benefits of Grass Fed Products?

Grass fed products are considered superior quality food items because of certain health benefits these products offer to their consumers. Read here some of the obvious benefits of grass fed products.

Improved omega-3 fatty acid: A study published in Food Science & Nutrition had compared the quantity of omega-3 fatty acids in three types of milk: these are grass-fed, conventional, and organic. Researchers collected more than 1,000 samples of milk from grass-fed cows for three years and compared it to the data collected from a similar study of conventional and organic milk.

The results showed that the milk collected from grass-fed cows had 147% more omega-3s, which are useful for fighting tenderness and heart disease as well as for promoting brain health. It is better than conventional milk, and grass fed milk offers better health advantage of 52% more than any organic milk does.

Omega-3 fatty acids, such as ALA, EPA, and DHA, are polyunsaturated fats that the body needs by cannot produce and therefore needs to obtain through eating only. These essential nutrients prevent and manage heart disease. Our body uses ALA for energy and the other two Omega-3s EPA and DHA. EPA makes sure that our inflammatory system functions properly by allowing the cells to signal and communicate, and it can reduce the risk of excessive inflammation. DHA ensures that our nervous system functions well.

Happy cow offers better milk quality: “Grass-fed cow dairy is originated from the happy cows that have browsed in pastures year-round, which includes the winter and early spring,” says Sharif Ramadan, Head of Brands at NFPC.  He has added more that “Animals are free to roam in the fields of New Zealand to graze all year-round including the spring, summer and early autumn. This brings them in enjoying their usual free browsing and grazing habits to what their true nature is and they turns to be the happier animals in comparison to the animals in captivity.

Supply of CLA: According to research, we should find our self in getting at least 75mg of CLA (conjugated linoleic acid) from an 8-ounce portion of grass-fed cow’s milk.

CLA is short form of conjugated linoleic acid, a fat linked with many positive health benefits. The amount of CLA available in grass fed products get increased based on the cow’s diet of fresh grasses. CLA offers better immunity and inflammatory support, improved bone mass, takes care of blood sugar regulation, helps in reducing body fat, minimizes the risk of heart attack, and aids in maintaining lean body mass. Researchers have started to look into CLA as a reducer of cancer and tumor risk although this is not yet well researched.

Beta-carotene:  Beta-carotene is an antioxidant which can protect the cells from the harmful effect of free radical damage to DNA. Beta-carotene is being researched as a possible cancer prevention support agent. When it is coupled with vitamin E, beta-carotene becomes a potential malignance fighter.

Products from grass fed animals (like beef and ghee) tend to be leaner with less fat content. Nutritionists has already declared that all fats are not that bad for health. There are some “good fats” that the body needs and even craves for getting it. These grass fed dairy products are found richer in omega-3 fats, beta-carotene, and CLA.

Benefits of Grass Fed clarified Butter

Clarified butter or ghee Butter contains loads of saturated fats. If we consider grass fed beef as leaner than its grain fed equivalent, grass fed clarified butter is almost a pure dairy fat, so grass feeding neither lower the fat nor affect the caloric content. What grass feeding enhances for clarified butter is to make it richer in power and more nutritious in effect.

Grass fed clarified butter or ghee is found richer in fatty acids and fat-soluble vitamins, such as:

  • Vitamin A, is known for strengthening the teeth, skeleton mucus membranes, and skin. This results in promoting good vision, including low-light vision, and increased endocrine system functioning.
  • Vitamin E is identified as an antioxidant to shield the cells from the recurring free radical damage.
  • Vitamin K2 can improve heart health by keeping calcium left over out of the arteries.
  • Butyric acid, works as an anti-inflammatory fatty acid that can help with heart health and keeps healthy colon.
  • Arachidonic Acids (ARA) promotes cell signaling function to help in increasing immune responses in the human body.
  • Like many grass fed products, grass fed clarified butter is higher in CLA than its traditional alternative, especially when it is extracted from the animals that nourished by fresh grasses from the pasture in diet.

Pro and Cons of Eating Grass Fed Products

The pros and cons of eating grass fed products are interesting enough. Grass fed animal products are undeniably better doe the consumers. They contain enlarged amounts of Omega-3 fatty acids, CLAs, and Beta-carotenes. They also offer vitamins and nutrients that usually come from eating greens in diet. By most reports, grass fed cattle and dairy cows are measured as happier, since they do not suffer from the problem of captivity as well as from the common diseases that often come from grain-feeding.

Cons

The major drawback of eating grass fed meet is the same issue that torments the beef industry as a whole. Methane releases from cattle are counted as greenhouse gases that are polluting the environment and contributing to the climate change to a large extent. And the demand for beef offsets the production capability of pasture-raising farmhouses.

But happily concluded that this con may affect beef eaters but not grass fed dairy consumers.

Let’s summarize what makes grass fed product promising for us.

Grass fed: food for better future

Factory farming is damaging our planet and accordingly it is divining our natural resources too without much strain. Corn, the main grain fed to feedlot cattle may need huge amounts of pesticides, fertilizers and use of fossil fuels in its production. To put all these in count, David Pimentel an Ecology professor at Cornell University, has stated that “to make the fertilizer to grow the corn to feed just one feedlot steer for its short life (14-16 months) takes about 284 gallons (1,075L) of oil; a massive drain on a finite natural resource. Heavily subsidized, corn is a cheap grain that allows for the quick fattening of cattle without any consideration for the larger picture of what it is doing to our planet”.

Grass fed is the healthy way! Cattle that do not get their food from quality compromised cheap corn, do not have the same ecological impact that factory farmed captive cattle do, and the difference makes them healthier than their captive siblings.  If we wish to stay healthy in terms of our food, we need to take care of what we are having and how we are taking care of our health. Grass fed is one of the ways to stay healthy inside and outside.

Grass fed: benefits of the animals

Grass fed cows conversely, are allowed to graze in open pastures on a diet that nourishes them, instead of distressing them, resulting in healthier cows that don’t require antibiotics to keep them healthy.

The amount of grass a grass fed cow consumes may vary based on the country and region in which the dairy farm is located. So the benefits of grass fed farming for animals are 3 pointed.

  1. Happier Animals – Permitted to wander free in natural environment for a lifetime, grass fed animals enjoy a natural diet, fresh air, sun light and rain
  2. Healthier Animals – offering grass fed animals with plenty of space which reduces stress levels and keep them neutrally healthy
  3. Respect and Integrity – Grass-fed animals enjoy minimal human touch points– this aids them to remain happy and live their lives with joy

Grass fed farming: welfares for environment 

Grass fed cows contrariwise, are permitted to graze in open pastures on a diet that nourishes them, instead of upsetting them, resulting in healthier cows that don’t require the supportive doses of antibiotics to retain their health and immunity.

Cramped into small coops, often not even bigger than they are, manure mashes at the cattle’s feet, while they are given a  diet that causes digestive upset and illness often often makes these animals stressed and unhappy. Coupled with strain and nearness to disease, it is no wonder these cows leads an unhappy and undernourished lives.

The volume of grass a grass fed cow consumes may vary based on the country and province in which the farm is situated. In North America, specifically in the Northeastern United States and in Canada, grass fed dairy cows are fed a minimum of 75% grass to ensure the general health and well-being of the animals are well maintained.  In New Zealand grass fed cows are 100% grass fed to ensure the best quality of NZ made dart products.

Due to the average climate challenges all over the world, grass fed cows are fed a diet rich in grass mainly to ensure they can endure healthy energy levels and can produce healthy, grass fed milk. This is all about a healthy and organic food concept for better and improved lifestyle.

Conclusion

We can safely conclude that Grass fed products have some definite health advantages. Following this dictum grass fed clarified butter is anytime better than normal dairy butter. The science behind grass-fed butter is simple; cows consume grass, which is their natural diet and produces milk with better scale of nutrients. It’s now logical to go for grass fed dairy products. It’s worth including in your daily diet.

Read More Articles:

Literature review about fat oxidation

Ghee for child: Some Awesome Ghee Benefits for Babies

7 health effect of grass fed ghee (clarified butter) as a therapeutic food

Ghee in winter: 5 reasons you should definitely try ghee for some added benefits

Ref:

  1. https://www.washingtonpost.com/lifestyle/food/is-grass-fed-beef-really-better-for-you-the-animal-and-the-planet/2015/02/23/92733524-b6d1-11e4-9423-f3d0a1ec335c_story.html?noredirect=on
  2. https://health.clevelandclinic.org/grass-fed-vs-organic-meat-whats-the-difference/
  3. https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef
  4. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=130
  5. https://extension.umn.edu/dairy-nutrition/grass-fed-cows-produce-healthier-milk
  6. https://www.medicalnewstoday.com/articles/325358.php
  7. https://www.reuters.com/article/us-milk-grass-fed-cows-idUSTRE64R5GY20100528
  8. https://www.msn.com/en-us/health/nutrition/is-grass-fed-butter-actually-better-for-you/ar-BBTQRm2
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Fat Only Makes You Fat When Paired With Carbohydrates

Fat Only Makes You Fat When Paired With Carbohydrates

If obesity and life style diseases are a global concern, then what makes you fat is also a serious concern.

The traditional concept was that inclusion of fats in diet is detrimental to maintain healthy body weight but modern research is opposing the idea.  Fat is not the reasons of being overweight until it is paired wrong.

According to the latest survey and research, it is proven that neither the fats nor the carbs alone can really make you fat. But what is unhealthy is the pairing of carb and fat.  It is now medically proven that when carbs and fats are paired with each other, there is a potential risk of generating unwanted fats for your body. But what was the survey about?

In a study of 16 men (9 slim humans and 7 obese individuals), subjects were fed a strict diet offering 150% of caloric requirements (which was designed for gaining weight). The extra 50% of calories came from either carbohydrate or fats for 14 days at a time. Subjects completed both the diets in a crossover scheme.

Researchers observed that both carbohydrate and fat overfeeding subjects have experienced identical increases in body weight, fat mass, as well as lean mass. These increases did not differ between the lean and obese subjects either.¹

Another similar overfeeding study of 20 lean men also observed no differences in the increase of total weight or fat mass gained after 21 days of weight gain diet².

So want makes you fat? 

This is a controversial point and the triggers may not be the same for all. Modern nutritionists believe that carbohydrate intake drives obesity because it can raise the hormone insulin in human body. Insulin is said to block the process of releasing release of fat in body and it also drives additional fat storage.

So we can safely conclude that fat is not that responsible for unwanted fat accumulation in our body! Alternatively, when fat is paired with carbs, it has the tendency to introduce the overweight problem in your body.

As these fat cells grows and insulin hormone tend to lose its sensitivity, a hazardous quotient of elevated blood sugar and fat levels surfaced up, inducing the risk for diabetes type-2 and high level cholesterol.

What’s even more insightful is the fact that the ketogenic diet, which is high in protein and fats, but extremely low in carbs, is recently identified for promoting natural weight loss and finally leading toward improved health, far over the “approved diets” by health freaks all across the world.

Switching to the low carb diet did cause an initial sharp decrease in total weight loss, but this was due to the drop in water weight that accompanies carb restriction³.

Low-Carb Weight Loss

Following a low-carb diet alone won’t necessarily help you shed pounds. While many low-carb diets claim to help you in losing weight, a scientific study published in 2012 in “Physiology and Behavior” has suggested that low-carb diets can work for successful and negative impact less weight loss if paired with high-protein intakes, calorie restriction. Good fats like #grassfedghee works as a filler food in the diet scheme and helps in calorie restriction.

One reason for this conclusion is that protein can boost satiety more than carbs, and it helps in burning extra calories while saturated fats in diet works for calorie restriction— according to a review published in 2008 in “The American Journal of Clinical Nutrition.” Ketogenic diet is one of the examples of low carb weight loss diet. Here good fats are always welcome, where dieters can use grass fed ghee for having good fats in their food plan.

The weight loss scheme on low-carb diets

Low-carb diets have been counted as popular and authentic for natural weight loss for more than two decades now, but the research behind their effectiveness is still ongoing, and more studies are coming out at a regular basis.

Here some of the fundamental highlights are narrated about what science has explored so far:

Low-carb diets will not help you in losing weight in the long term. “The mark suggests that low-carb diets, like many other restrictive diet plans, are usually operative in the first six months for abrupt weight loss, but it benefits may disperse in the long term because of snags with compliance,” says one of the Keto diet researchers.

To get fat-burning physiological changes, you need to keep your carbohydrate intake exceedingly low (only 20 to 50 grams/ day). This is hard to achieve or maintain and runs the risk of limiting important nutrients, phytochemicals, and fiber in your diet. But with good amount of protein and good fats in diet plan the problem can be managed successfully.

When you reduce carbs, you have to replace those calories with something, so protein and saturated fat intake tend to go up. Higher-saturated fat diets have proven harmful health effects. By combo of low card, high protein with good fats in diet can work perfectly for you!

On the other side, many research connects high-unprocessed-carb, high-fiber diets (like vegetarian and vegan eating habits), and good fats like grass fed ghee to get favorable long-term health benefits.

How to pair carbs and fats?

Now the quandary is how should you incorporate carbs and fats in your diet? “Rather than focusing on one specific dietary component like -carbohydrates, a better strategy would be to aim for a healthy overall dietary pattern,” says Rujuta Diwekar, the famous dietician from India.

According to her, a healthy weight loss diet would be a diet that can emphasizes higher amounts of whole fruits and vegetables, whole grains, healthy fats (grass feed ghee/butter), and healthy proteins (nuts, legumes, eggs, seafood, as well as poultry) — while restricting bad carbs (such as refined grains and added sugars), red and processed meat, sodium based foods, salt intake, saturated fats like vegetable oil, and trans fats, etc.

“Incorporating this healthy dietary pattern with sufficient daily physical activity, and adequate rest you can have the best chance for continuing a healthy body weight while staying away from the risk of life style diseases,” opines Rujuta…

But a low carb diet works for me?

It is globally accepted now that carbs are perhaps the worst food items that add for your waistline than any other food nutrient. According to research, if low carb and high carb diets are matched for calories, there is hardly any difference is found to body fat change. However, your total caloric intake has to be restricted!

This is applicable for all the past and present populaces that prospered on high carb eating patterns.

Yes,   we can’t keep carb-laden junk foods and off the hook. These products are generally low in nutrients and cannot be included in a healthy diet plan. They are certainly the biggest contributors to extra calories, and therefore one of the main drivers of obesity and related health problems. Fats r no fats, these foods should be considered a big taboo in your low-carb diet plan.

Low carb, good fat in restrictive quality and healthy protein intake integrated diet can work perfectly for your body weight loss with its unique nuances.

Disadvantages of high carb low fat diet. 

Now there may be a quandary that what is bad in high carb and low fat diet? Why carb intake has to be badly restricted?

It’s vital to realize that we’re not trimming fat because fat in diet is essentially bad. There’s unconditionally nothing wrong with this macro-nutrient; it’s important to form a balanced and healthy diet, and generally out body uses three metabolic pathways (Phosphagen, anaerobic, aerobic) regardless our main training modality. You need some fat for fuel too.

We try to reduce fat, we try to have quality fats because fat is calorically dense, and good fat intake will increase harmful cholesterol. High carb and low fat combo is a risky diet plan as there is high chance of overeating and inducing more than required calorie count in diet.

Now the definition of “low” fat may vary from one person to another and on their personal goal of weight loss, but usually a diet is considered a low-fat plan if you’re accumulating 20% or less of your total calories from this macronutrient.

The advantages of a low carb diet

Modern research has pointed out multiple advantages of following a low carb diet. These are as follows:

Natural weigh loss of body: The low carb diet is highly effective for losing body weight. When you eat a considerable quantity of carbs, these gets converted to glucose. Blood glucose acts as the most convenient source of energy for your body. With a high-carb diet, the excess glucose gets deposited as glycogen in liver and muscle cells.

In case of a low carb diet, the supply of glucose in blood gets controlled. Then body can no longer get the required energy easily from the blood glucose. Then it breaks down the stored fats in your body to get the necessary energy. This results in natural weight loss.

Hunger control: Low carb diet helps in achieving wonderful calorie management by imposing appetite loss. The benefit is that you need not deliberately count the calorie count. In low carb you can eat certain types of foods like lean protein and good fats in moderation. Protein takes care of building lean mass of your body and good fats like grass fed ghee acts as a filler food and it controls hunger pang.

The result is enjoying restriction on your appetite despite eating less.

High thermic effect: Low carb diet contributes to weight loss by implementing a high thermic effect. Instead of simply counting the calories, if you design a low carb diet where most of your calories are derived from protein instead of carbs, this will create a high thermic effect, which will help you to lose weight faster in comparison to a diet where you keep on counting calories.

According to a study published in British Journal of Nutrition in 2005, weight loss statistics of two groups of subjects were measured over 4 weeks between very low calorie diet and six months of maintenance diets. It was seen that the group followed a low-carb high-protein diet have lost more weight compared to the other group that had consumed equal amount of calories but with a higher proportion of carbs.

Good way to control blood sugar: A low carb diet helps in controlling blood sugar. Metabolism of carbs usually leads to the formation of glucose which upsurges the level of blood sugar. So, a low carb diet supplies not as much of blood sugar. People at higher risk of diabetes type II will enjoy lower blood sugar count if they follow a low carb diet.

Blood pressure stays regulated: Low carb diet helps in regulating blood pressure. In a study by Yancy et al in 2009, it was observed that low carb diet helps in maintaining low blood pressure.

Ensures good control over serum triglyceride in blood:  Low-carb diet acts as highly effective in reducing serum triglyceride count in the blood. This was proven in a 2005 study by Wood. Lower triglyceride count reduces risk of cardio disease, obesity, insulin resistance, and diabetes.

Reduced risk of cardiovascular disease: Low carb diet can help in the reduction of C-reactive protein in blood. CRP is a recognized marker of inflammation and is linked with high risk of cardiovascular disease.

Some good fats you can add in your Keto diet Plan

Some easy targets to Keto diet plans to follow are:

  • Moderate low-carb– 100g total carbs or below/ day
  • Low-carb– 50g net carbs/day
  • Keto– 20g net carbs/day, or lesser than this quantity.

All fats are not countable as good fats.  Some of the good fats, which you can safely incorporate in your ketogenic diet plan are mentioned here.

  • Grass fed cow ghee/butter with moderation.
  • Flax seeds.
  • Chia Seeds.
  • Coconuts and unrefined coconut oil.
  • Full fat yogurt.
  • Fatty fish.
  • Whole eggs.

Final verdict:

Fat is not that fattening if is it is a quality fat and if it can be consumed in moderation. However combo of fat and carbohydrate is not a healthy option for the people planning to shed unwanted body weight.

Reference links:

  1. https://www.ncbi.nlm.nih.gov/pubmed/7598063
  2. https://www.ncbi.nlm.nih.gov/pubmed/11029975
  3. https://www.ncbi.nlm.nih.gov/pubmed/1615908
  4. https://healthyeating.sfgate.com/problems-consuming-carbohydrates-8107.html
  5. https://www.artofmanliness.com/articles/the-benefits-of-carbohydrates/
  6. https://www.artofmanliness.com/articles/the-benefits-of-carbohydrates/
  7. https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831

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Literature review about fat oxidation

Literature review about fat oxidation

Fat Oxidation in Ghee

#Lipid oxidation is a major cause of quality deterioration in food. The design of foods with improved quality depends on a better understanding of the physicochemical mechanisms of lipid oxidation in these systems.

The oxidation of fat differs from that of bulk lipids, because of the presence of droplet membrane, the interactions between ingredients, and the partitioning of ingredients between the oil, aqueous and interfacial regions. Free radicals are the product of oxidation in which particularly unstable one react with oxygen, moisture or heat during processing or storage.

In case of butter it is not solely milk fat and is, in fact, only 40 to 60 % saturated. It also consists of water and easily singed milk solids, making it a lesser option for cooking on heat.

On the other hand, Ghee is almost 100 % pure, with saturated milk fat. So it is so stable and resistant to oxidation and it have a keeping quality of about 8 months without refrigeration.

#Fat #Oxidation

Food lipids are principally #triglycerides, phospholipids and sterols found naturally in most of biological materials consumed as food and added as functional ingredients in many processed foods.

As nutrients lipids, especially #triglycerides, are a concentrated caloric source, provide essential fatty acids and are a solvent and absorption vehicle for fat soluble vitamins and other nutrients.

The presence of fat significantly enhances the organoleptic perception of food.

As a class, lipids are also one of the most chemically unstable food components and will readily undergo free radical chain reactions that not only deteriorate the lipids but also produce

  • Produce oxidative fragments, some of which are volatile and are perceived as off -flavours of rancidity
  • Degrades proteins, vitamins and pigments
  • Cross link lipids and other macromolecules into non- nutritive polymers

The fat oxidation depends on all processing steps including raw product selection, storage, refining, manufacturing etc. Thus fat oxidation can be defined as changes in fat with oxygen in the air. Via a free radical process, the double bonds of an unsaturated fatty acid can undergo cleavage, releasing volatile aldehydes and ketones.

Certain key variables now known to influence oxidative processes can be targeted to increase food lipid stability during and after processing. retention of or addition of exogenous antioxidants is a well-known consideration, but the presence and activity of catalysts, the integrity of tissues and cells, the quantity of polyunsaturated lipids and structural properties of the final food product, including total surface area of lipids, and the nature of surfactant material all pay important roles in final product stability.

Fatty acids are long aliphatic chains consisting of carbon and hydrogens. The carbon chain vary in length, degree of unsaturation, and structure.

In foods, fatty acids are mainly found in lipid complexes called triglycerides. Some fatty acids are saturated, while other have different degrees of unsaturation. However, when talking about lipid oxidation it is only the polyunsaturated fatty acids which are of interest. Polyunsaturated fatty acids contain two or more double bonds, and it is these double bonds which are prone to oxidation.

Consequently, the risk of oxidation increases with the number of double bonds present in the fatty acid. For instance, EPA (C20:5) having five double bonds, is more prone to oxidation than linolenic acid (C18:3), having only three double bonds.

MAIN DEFECTS IN GHEE DUE TO OXIDATION

Rancidity:

This is the most serious defect of ghee. It is of two types, viz. hydrolytic and oxidative rancidity. Normally this defect develops in ghee during storage, but in case the raw material used for ghee making is rancid, the freshly prepared ghee will also have this defect.

Rancidity in ghee is caused by the formulation of volatile compounds, which exhibit unpleasant odours even when present in small quantities. The nutritive value of ghee is also adversely affected due to rancidity in ghee.

Milk fat hydrolysis is faster in liquid state than in solid state. Because of more solid fat in buffalo milk its rate of fat hydrolysis is slower than cow milk fat. Therefore, the cow ghee is more prone to developing rancid flavour during storage.

Hydrolytic rancidity:

The fat splitting enzyme, lipoprotein lipase found in milk fat globule membrane, is responsible for hydrolysis of milk fat and production of lower molecular weight fatty acids (butyric, caproic and caprylic).

These fatty acids, particularly butyric, impart rancid off flavour in ghee. During manufacture of ghee a very high heat treatment is employed which inactivates the lipase enzyme. Therefore, the hydrolytic rancidity, in ghee is not of much problem, provided raw material of good quality (having no rancidity) is used. Rancid flavour defect is found more commonly in butter oil.

Oxidative rancidity:

Oxidation of butterfat (ghee) is a more common problem and caused by oxidation of poly-unsaturated fatty acids in presence of oxygen.

The reaction of oxygen with poly-unsaturated fatty acids involves free radical initiation, propagation and termination.

In ghee and butter oil the chain reaction is catalysed by heat, light, ionization reaction and trace metals (copper and iron), etc. The end products of lipid auto-oxidation are ketones, aldehydes, alcohols, hydrocarbons, acids, epoxides etc.

Oxidation process begin virtually as soon as the membranes around the MF globules in milk are ruptured, allowing air to come in contact with the fat. During manufacture and most importantly, during the packing and storage of MF products, it is essential that the fat is protected as far as possible ravages of oxidation.

Defects associated with oxidation:

The contamination of cream by copper or iron through poor manufacturing practices and use of equipment containing these metals result in rapid oxidation of lipids producing off-flavours, typically cardboardly, metallic, tallow, oily and fishy.

This defects is now comparatively rare because of the widespread use of stainless steel and elimination of copper from dairy equipment. Protection from light and air is very important to prevent oxidation. The oxidation lead to formation of free radicals, peroxides and oxidised cholesterols.

Light induced flavours can develop when cream is exposed to sunlight, fluorescent light or even diffused daylight. The most damaging wavelength are in UV range between 440 to 490nm, while 310 to 440nm and 490 to 500nm also contribute to accelerated degradation.

Homogenisation and too vigorous agitation my increase oxidation and off flavour production.

 PREVENTION TECHNIQUES

Use of good quality raw material: Raw material used for the manufacture of ghee and butter oil should be of good quality. Any off flavour, such as acidic, oxidized, and rancid present in raw material shall be carried over to the final product.

The raw material should also be checked for the presence of copper and iron, which should not be more than permissible limits.

Method of manufacture of ghee:

Ghee prepared by desi method has higher moisture and higher acidity and thus lower keeping quality. If ghee is to be stored for longer time than this method should be avoided.

The sulfhydryl and phospholipid contents have antioxidant properties in ghee and butter oil. Those methods, which releases higher amounts of these natural antioxidant components should be adopted.

Heating butterfat with higher amounts of solids-not-fat, as in case of direct cream method, at higher temperature of clarification will produce more sulfhydryl and thus better shelf life.

Probably due to this reason the keeping quality of ghee is more than butter oil. The pre-stratification method produces ghee with higher amounts of phospholipids because its loss in ghee residue is minimum.

Also the extraction of phospholipids from ghee residue and addition at 1% to the ghee enhance its keeping quality.

Effect of species of mammals:

Cow ghee is apparently more shelf-stable than buffalo ghee due to the higher content of natural antioxidants the former product.

Although buffalo ghee has been reported to be more resistant to lipolysis than cow ghee. Ghee prepared from cottonseed-fed animals showed that the fat had better keeping quality, presumably because of the antioxidant properties of gossypol, a phenolic substance in cotton seed observed that ghee produced and packed in winter has longer shelf life than that packed in summer and rainy seasons.

Effect of method of preparation:

The keeping quality of ghee is affected by the method of manufacture. It is 9 months for DC method and 4 months for creamery butter method.

Higher temperatures, or longer periods of heating at a particular temperature, have been shown to impart better oxidative stability because of greater liberation of phospholipids from phospholipid-protein complexes.

It has been suggested that during heating, especially after most of the moisture has been evaporated, antioxidants are produced from phospholipids. The antioxidative properties of phospholipids in ghee have well established, and it has been shown that the presence of 0.1mg 100g phospholipids improves the keeping quality of ghee.

Phospholipids may exhibit antioxidant activity by binding metals, regenerating other antioxidants and providing a synergism with phenolic antioxidant. The main fraction of phospholipids, which exerted antioxidant property, was found to be cephalin.

This fraction also showed maximum browning, which presumably was correlated with antioxidant properties. It was demonstrated that phospholipids acts synergistically with tocopherol, and it has also a metal-inactivating action with copper.

Addition of antioxidants:

The antioxidants are added universally to anhydrous butterfat and high fat food products. There are two sources of antioxidants, namely synthetic and natural.

Synthetic antioxidants:

These include

– Gallates (ethyl, propyl and octyl),

– #Butylated hydroxy anisol (BHA)

– Butylated hydroxy toluene (BHT)

– Tertiary butyl hydro quinone (TBHQ), and many more.

PFA rules do not allow any synthetic antioxidant in ghee whereas permits the addition of gallates up to a level 0.01% and BHA & BHT up to 0.02% in butter oil.

Naturally occurring antioxidants: There are many plants and herbs, which have antioxidant properties and may be added particularly to ghee for extending the keeping quality.

Some of the examples of such natural sources are as below:

– The seeds of soybean and safflower are rich source of phospholipids. Their addition to ghee and butter oil at 0.5% level during boiling may delay the oxidative rancidity.

Juices of Amla (Phyllanthus amblica) at level of 1.25% in ghee can retard the fat oxidation possibly due to high content of ascorbic acid and gallate in amla.

 It has been found that addition of betel and curry leaves (at rate of 1% of ghee) during heat clarification of butterfat improves not only the oxidative stability but also colour and flavour of ghee. The antioxidant properties of these plants are attributed to their phenolic compounds, predominately hydroxy charicol. The betel and curry leaves also contain carotene and ascorbic acid, which have tendency to undergo oxidation by consuming all free oxygen that may be present in the head space of the ghee container.

Packaging and storage conditions:

Tin cans are best to protect ghee against oxidative spoilage. The reason being that hot filling of ghee is possible in tin cans, which will exclude most of the oxygen from the product and also enable to replace oxygen with nitrogen gas.

The headspace in such containers can also be minimized.

Ghee should not be exposed to direct sunlight or irradiation.

It should preferably be stored at about 22oC. Nitrogen blanketing of any tanks where ghee is held is one method of preventing oxidation, but it is also important that pipe unions and pump seals that may allow air to be sucked into the process stream are suitable for the purpose. Small bubbles of nitrogen are streamed into the liquid ghee to scavenge any dissolved oxygen that may be present.

Measurement of dissolved oxygen at the time of packing is important, and to ensure a long shelf life a maximum level of 3% is recommended. During packing, any air, for example in drums, should be replaced with nitrogen before filling is commenced, and packing should ideally be filled from the bottom to prevent any incorporation of air during filling.

References:

Credit : Anso Jo Mathai

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Ghee in winter: 5 reasons you should definitely try ghee for some added benefits

Ghee in winter: 5 reasons you should definitely try ghee for some added benefits

Ghee in winter is a reliable and amazing natural remedy that can offer you versatile benefits.

In fact, adding ghee in regular diet is always advantageous but in wintry season specially, this dairy staple in cooking brings some unique health benefits.  

How to use ghee in winter?

The unique versatility of this milk fat is that you can use it externally as well as internally. Ghee can be used in cooking and at the same time it can be used for skin and hair scalp massage. Ghee in diet is helpful in many ways but during winter it becomes a savior in many ways: five of them are outstanding in their effects.

Ghee is good for digestion

In wintry season we often face problem of indigestion. Added fibers in vegetables, the convention of using warm clothes, and irregularities in drinking water often causes the problem of sluggish digestion and discomfort of bloating.

#Gheediet can help you in controlling these problems of irregular digestive functions. Cooking with cow ghee helps in quick digestion, which is indeed an advantage in winter season for all of us.  Famous dietician Rujuta Diwekar has deciphered the advantage of having ghee in diet.

Ghee helps in burning fat…naturally

Ghee contains 64% natural saturated fats; the saturated fat portion contains medium chain fatty acids like conjugated linoleic acids and short chain fatty acids like Omega 3, and 6 acids. These fatty acids are considered health friendly and if consumed moderately in diet can help in achieving reduced body weight. 

If #ghee is consumed via daily diet, it maintains an adequate energy level in body and because of its fat content, ghee works like a filler food. It can keep you full for longer than usual. This dart staple is versatile and you can include it your breakfast as well as any nighttime with milk.

If staying slim and slender in winter is a challenge, adding ghee is diet you can achieve this goal with better ease.

Be beautiful with hair and skin beauty

The good fats in winter is helpful in maintaining natural oil level of skin and hair scalp. Moderate #ghee in diet is quite helpful in offering adequate care of your skin and hair, and keeps you glowing amidst wintry dryness.

Besides adding ghee in your #diet, don’t forget to use ghee as your natural massage oil. Offer you skin a ghee massage at least once in a week. Your skin will thank with is silky shine.

 Ghee is a wonderful natural ingredient for your hair care. Winter hair care gets easy with regular ghee scalp massage. Not only will it treat your hair frizz, also it will prevent the infliction of irritating dandruff at winter.

#Ghee improves immunity

Winter is the season when we mostly get inflicted by cold, flue, and other vital infections. Staying strong in terms of immunity is a way to get rid of these infections.

Ghee in diet is an easy way to improve your #immunity level. The nutrients in ghee is helpful for staying the immunity level up.  It is a passive way to stay in pink during this dry and chilled season. Cooking with ghee or ghee in diet, is a great way to stay fir and fine in winter.

This ghee in winter remedy applicable for people of all ages. Even pregnant ladies can try this ghee remedy for staying hale and hearty.

Ghee works as a taste enhancer

We can add ghee in all winter snacks and recipes to add an extra dose of flavor and a tummy texture. Be it a salad or a spicy curry, you can add ghee in all your foods.

The high calorie of ghee works as an antidote of wintry numbness. Besides grass fed ghee, you can use infused ghee as well for adding better taste in your foods.

All these #gheebenefits especially in winter become a predictable dose of purity and vitality.  However, you should buy only the organic grass fed ghee. #Organicgrassfedghee will work for your health and wellness and you can stay well throughout the winter. Yes, add the habit of exercise to enjoy all ghee benefits.

Related Article Link:

https://milkio.co.nz/homemade-ghee/

If you want to buy competitive quality of organic cow ghee, Try Milkio traditional organic grass fed ghee. Made in New Zealand, this organic ghee will is all natural and now available for online purchase. The advantages of having ghee in winter diet will make you contented for sure!

Read More Article:

https://milkio.co.nz/grass-fed-butter-nz/

https://milkio.co.nz/organic-cow-ghee/

https://milkio.co.nz/ghee-vs-butter-keto/

https://milkio.co.nz/sheep-ghee-amazon/

https://milkio.co.nz/organic-butter-nz/

Publications:

  1. http://www.saucycooks.com/which-is-better-to-use-in-a-ketogenic-diet-butter-or-ghee/
  2. https://resepnastar.com/information-on-ghee-that-might-surprise-you-and-change-your-eating-habits/
  3. https://risemedia.net/2019/04/02/no-cows-milk-is-not-the-most-important-carcinogen-ever-identified/

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Drinking ghee: how to fix this grandma’s remedy for your health benefits

Drinking ghee: how to fix this grandma’s remedy for your health benefits

Drinking ghee is a simple way for enjoying some of the unique ghee benefits.

According to Ayurveda, ghee is a natural cleanser and it has several medicinal qualities that can boost physical, emotional, as well as cognitive health. This is one of the reasons ghee is used for making ayurvedic medicines.

But how to enjoy ghee benefits when you are not taking any ayurvedic medicine?

Cooking with ghee is one of the simplest ways to avail the advantages of having ghee in diet. Similarly, you can eat ghee raw. Some people prefer to eat this dairy elixir as butter spread, but a number of people prefer to eat ghee by drinking it raw.

 But how to drink ghee? In fact, drinking ghee is not as simple as it reads. Indiscriminate consumption of this dairy fat may induce obesity. Therefore you should follow some rules of consuming ghee in raw.

Drinking ghee in empty stomach in early morning

Having ghee in early morning helps in various ways. Some of the natural benefits of this dairy staple is best felt by following this morning ghee remedy.

You have to consume one teaspoon organic ghee in one glass of lukewarm water. This should be the first thing you will consume to avail the ghee benefits.

  • Pure cow ghee works as natural laxative hence helps in treatment of irregular bowel movement.
  • Ghee has a natural detox power: drinking ghee in morning in empty stomach helps in cleaning digestive system. It is believed that this morning remedy is helpful for flexibility of bone joints.
  • Ghee in empty stomach is extremely beneficial for your skin health. According to Ayurveda, it helps in collagen formation hence offers a natural anti-aging treatment for skin.

For the best effect, you should have your breakfast after 30 minutes of this morning ghee remedy.

Drinking ghee in morning in tea or coffee

You can add ghee in your tea or coffee. You should avoid using sugar with this gee and tea remedy.  It has several health benefits:

  • Ghee offers ample calorie for your day’s stay and this is a simple way to convert your regular beverage into a natural energy drink.
  • Ghee works as a filler food and controls your hunger pang for longer than usual. In a passive way this ghee remedy helps in controlling calorie intake and helps body weight management.

Ghee at night at bed time

Having milk at bedtime is a proven remedy for enjoying sound sleep. It is good for the insomniacs as well for common people. But those are lactose intolerant and can’t digest milk, may try ghee at night remedy.

Mix one teaspoon of pure cow ghee at night with lukewarm glassful water at your bedtime. Don’t eat anything after you take this ghee remedy.

The benefits of drinking ghee at night can be summarized in the following effects:

  • Improvement of digestive strength by natural secretion of friendly enzymes.
  • Enhancement of your bone power & stamina.
  • Improvement of metabolism and natural detoxification of human body that balances emotional stability and physical endurance
  • Ghee is a great lubricator and moisturizer that helps in maintaining flexibility of muscle and bone joints and improved skin health. Users have experience improved hair health after practicing ghee at night remedy for 3-5 months.
  • Relieve burning sensation due to acidity and it helps in restoring low immunity & lack of emotional and physical strength and endurance.
  • It good for students because ghee helps in boosting concentration and aids in brain development up to the growing age.

    Drinking Ghee

 All these ghee benefits are available after having ghee raw in your diet.  

But in all these cases you have to maintain strict and planned moderation in ghee intake. Moreover, you must maintain an active lifestyle to get all the ghee benefits mentioned here.


Besides active lifestyle, you should use only best quality organic cow ghee for enjoying all drinking ghee benefits.


Use Milkio traditional 100% grass fed organic ghee, which is made in New Zealand from best quality raw materials. Milkio Ghee is available for online purchase too.


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Read our Others Articles on Ghee :

https://milkio.co.nz/how-to-make-ghee/

https://milkio.co.nz/ghee-in-english/

https://milkio.co.nz/ghee-benefits/

https://milkio.co.nz/ghee-nutrition/

https://milkio.co.nz/cow-ghee-home-remedies/

https://milkio.co.nz/whats-ghee

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Publications:

  1. https://www.quora.com/What-is-clarified-butter-used-for/answer/Rezaul-Karim-467
  2. http://www.saucycooks.com/which-is-better-to-use-in-a-ketogenic-diet-butter-or-ghee/
  3. https://resepnastar.com/information-on-ghee-that-might-surprise-you-and-change-your-eating-habits/
  4. http://www.southparkcafesf.com/ghee-advantages-that-may-modification-your-point-of-view/
  5. http://www.goldmanskosherbakery.com/how-to-pick-a-high-quality-organic-ghee/
  6. https://risemedia.net/2019/04/02/no-cows-milk-is-not-the-most-important-carcinogen-ever-identified/
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