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 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.
Coconuts and unrefined coconut oil.
Full fat yogurt.
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.
#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.
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
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.
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.
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.
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.
– 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.
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:
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!
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.
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.
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.
How to make ghee from butter is an intricate process of making a dairy special product.
It is tasty, offers long shelf life, beautifully smelled, and beneficial for health in manifold way. But the most surprising tweak about ghee making process is its delicacy.
Unless the method of ghee manufacturing is done with due diligence and detailing, the produced ghee may not get the desired quality. The Finest quality of #ghee is produced when ghee making process will be traditional and the used raw material will be of the best category.
What is the best raw material for ghee?
Ghee is a healthy dairy item and it is a milk butter product. Fresh and grass fed cow milk is used for making this dairy delicacy. Grass fed cows are kept constantly on grass fodder and as a result, the milk extracted from these happy cows meet highest milk quality. If milk butter is made from this premium quality milk, it is highly anticipated that ghee quality will not be compromised.
Grass fed cow milk is the best material for making grass fed ghee butter and quality ghee is procured from this milk butter only.
How do you know if the ghee is done or not?
It is important to learn the symptoms when ghee making is over. When ghee making is complete usually you will get to see three points.
The foaming on the upper part of the butter will get somehow reduced.
The milk solids at the bottom of the pan will begin to turn brown.
If you push aside the upper foamy part, the middle layer is found enough clear for you to see. The middle layer consists pure ghee.
How to store ghee
Making the ghee is like winning half of the battle. Unless you can store this dairy staple properly ghee making process is not over. How to store ghee is completely related to ghee making. Once the product is cooked, you need to store the produce safely and neatly.
Store the ghee preferably in a glass jar if possible with dark glasses; it will obstruct UV ray to protect ghee’s original texture. Ghee is photo sensitive product and it often gets spoiled if you expose it to moisturizer or excessive heat outside.
Do not use a moist spoon to take out ghee. Moisture infestation can spoil ghee’s consistency.
Always keep the lid tightly closed to preserve its nutty aroma.
If you feel that ghee has gone somehow bad, mostly you may find visible signs of mold on its surface. If it somehow smells foul or palates rancid, you may somehow use it. However, you may keep the ghee in refrigerator for keeping it safe.
How much time it takes in making ghee?
It depends on the flame as well as on the quantity of the milk butter in the pan. Once the butter-broth, starts boiling, and a brown deposit gets accumulated at the bottom of the pan, the middle layer is formed and that is the clarified butter.
If clarified butter is heated further, the golden yellow liquid gets caramelized and becomes slightly thicker in density. This is the ghee or brown butter. Once the #clarifiedbutter is formed, it takes 7-8 minutes to make ghee or brown butter.
Is ghee healthier than butter?
Ghee is easier to digest than butter. It is milk-fat free hence does not pose the risk of food allergy for lactose intolerants. Ghee has slightly higher amount of saturated fats, hence works better as a filler food than butter.
Ghee is known for its higher smoke point than butter and that makes it a safer cooking oil for high temperature cooking.
How to make ghee from butter is thus not a mere production process it is a complete knowledge about ghee and its holistic features.
Want to add a premium quality organic ghee in your diet? Try Milkio traditional grass fed ghee in your kitchen and enjoy all ghee benefits for a better level of wellbeing.
Milkio ghee is made in New Zealand and it is organic certified. Milkio ghee is available for online purchase too.