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.
Nowadays, modern dieticians are also recommending #gheediet for a toddler from the infant age. This is done on the basis of some presumed benefits of ghee for kids. Some of the most significant #gheebenefits of kids are,
Ghee in diet helps in kids’ brain development. This is one of the reasons, cow ghee is added to pregnancy diet.
Ghee diet helps in strengthening general immunity of a kid and helps the baby to enjoy a hale and hearty lifestyle.
Ghee for kids is a great natural remedy for strengthening bones. The vitamin K content of cow ghee helps in quick absorption of calcium, and that makes the bone strong. This is good for the kid in the long-term bone development.
Ghee diet for a kid is helpful for quick ingestion. Moderate quantity of ghee in cooking is helpful for faster and smooth digestion, which is a reliable remedy to keep the baby in its lively and vibrant mode.
Cow Ghee contains some health friendly and heart friendly vitamins like A, D, E, and K. Adding cow ghee in diet is a simple and tasty way to offer a balanced supply of nutrients to the baby.
Cow milk made ghee contains loads of butyrate acids that is helpful for smooth bowel movement: it is helpful for reducing constipation, which is a common problem of general kids.
Ghee for #kids: how it helps a kid if applied externally
Cow ghee for kids is a safe healthy option, which can be used as a natural medicine. This dairy product is a shelf-stable item and can be administered without the fear of suffering from milk allergy (lactose intolerant) as this dairy delicacy is a lactose free milk fat.
You can offer cow ghee with warm water to the kid: besides detoxing of body, it will help the users to get good calorie supply for their daily life.
Lukewarm ghee mixed with honey is a good natural remedy you can offer kids for treating their sore throat.
Babies get extremely irritated by dry cough problem. You may offer lukewarm ghee one teaspoon with smashed peppercorn to the kid in small doses to treat the irritation and discomfort of dry cough.
Application of cow ghee in lips and face can help you take care of your baby’s soft skin even against the adverse weather condition.
Cow ghee massage is helpful for treating the dry or irritated skin of a kid especially if he has dry skin eczema. Even ghee massage is helpful for the normal skin of the kids
Two drops of cow ghee in nostril can prevent nose bleeding, which may seem threatening for the kid.
There are multiple benefits of offering ghee in a kid’s diet. There are some obvious benefits of applying ghee externally as well.
However, moderation in use is one of the buzz word of using ghee for enjoying best health benefits and medicinal effect from this dairy staple.
Ghee for child is a full-proof natural remedy, which has the potential to offer the best benefits in terms of nutrition and wellbeing of the consumer. Grass fed cow ghee is the premium quality product in this category, hence you should try using grass fed ghee only.
You may try Milkio grass fed cow ghee to get all ghee benefits if you add it to your kid’s diet. Bring home Milkio ghee today!
Ghee is rightly called the therapeutic vehicle for body as it serves body with multiple nutrients and it is helpful in many ways.
Grass fed ghee, being the best quality ghee or clarified butter offers a bunch of nutritional benefits. In Indian Ayurveda, grass fed ghee was regarded as a natural therapeutic vehicle of wellness and healthy way of life.
Grass fed ghee is superior in its category
According to the scientists and researchers of Teagasc Moorepark Research Center and Cork and the APC Microbiome Institute (on their research on the nutritional benefits of grass fed quality of ghee) grass fed ghee is found of better quality.
The survey was done between the three varieties of cow milk based on their diet. These are,
Grazed grass (outdoor) and fed on grass diet.
Grazed grass plus clover (outdoor) as diet
An indoor animal fed on total mixed ration (TMR) diet.
The result has clearly revealed that the nutritional superiority of pasture-fed or grass fed cow milk: for obvious reason grass fed cow ghee (produced from grass cow milk-butter) holds its superior quality over the other ghee varieties.
It’s all about nutritional advantages of grass fed cow milk and the milk fat derived from this good quality cow milk. The nutritional profile of grass fed cow milk is always richer than the cows’ milk collected in captivity. For example, pasture feeding of cows increases the quantity of conjugated linoleic acid (CLA) levels greater than TMR-fed cows.
CLA is unique among fatty acids in that the primary source is from ruminant animals, since the bacteria in the digestive tract of these animals are responsible for its production. There’s an emerging body of evidence that CLA confers a number of health benefits, including
dietary support to weight loss and
reduces cardiovascular metabolic disease risks,
However, more detailed medical research on the CLA effect is still ongoing. Grass fed ghee contains CLA and hence, moderate quantity of ghee in diet can reduce the aforementioned risk issues.
Grass fed Ghee is quite rich in butyrate acid, and clinically butyrate acid is proven as helpful for improving digestive health of ghee consumers. Also it has a unique anti-inflammatory influence on body.
According to research, butyric acid supplement intake can cause clinical improvement/remission in patients suffering with Crohn’s disease. Butyric acid is actually the short chain fatty acids, and favored food for the colon cells and that perfectly makes it a natural remedy of maintaining healthy colon.
The butyric acid in ghee is helpful for natural control of irritating constipation hex. Those are suffering from IBS (irritable bowel syndrome) may try restricted ghee diet to get relief from the irritation of this lifestyle disease.
A review from Poland, for example, has revealed the fact that butyric acid has been counted as a medical remedy to reduce pain during defecation and improve peristalsis. It is also effective to treat the contraction of muscles within the intestines to help propelling food via the digestive tract.
Strong bones are definitely an advantage. Regularly adding a few servings of cow ghee in your diet can help you to fulfil your need of vitamin K. It is medically known that Vitamin K is crucial to many facets of health, such as natural blood clotting, heart health as well as healthy and consistent brain function. It’s also exceptionally important for maintaining health and endurance level of your bones.
This happens because vitamin K is directly involved in the bone metabolism and improves the amount of a precise protein that is essential to maintain the quantity of calcium in your bones. According to the study published in the American Journal of Clinical Nutrition, researchers observed the diets of 2,591 adults and found that a low intake of vitamin K was linked with the risk of reduced bone mass density in mean especially in the post-dirty year age.
Although Ghee supplies a small quantity of vitamin K, the regular dose can make a big change when it is incorporated with a general healthy diet and active lifestyle.
Reduced risk of cardio vascular disease
Despite the bad publicity it has earned over the years, ghee may actually be protective against heart disease. Ghee is rich in conjugated linoleic acid, or CLA, a medium chain fatty acid known to be preventive against carcinogens, artery plaque formation, and diabetes. Due to these benefits, researchers say cow ghee can theoretically be used to help in preventing cardiovascular diseases.
However, moderation and active lifestyle are necessary for enjoying cardio disease protection from ghee diet.
A study on a rural population in India showed that men who consumed significant amounts of traditional cow ghee had lower rates of heart disease than those who have not consumed it.
Pregnancy being a critical phase of life for a woman, pregnancy diet plats an important role. Here traditional ghee diet plats a good role. According to Autuvedic remedy of labor pain control, it is often prescribed ghee diet in pregnancy 3rd semester. Besides easing labor pain, it is believed that ghee in diet helps lubricating the vagina, aiding in hassle-free delivery.
In some folk remedy of PAN Asia it is believed that ghee diet could be helpful in boosting contractions naturally, and thus highly recommended for laboring women.
As per concerned research, that a pregnant woman needs 200-250 extra calories daily for offering her fetus daily dose of nutrition. Ghee diet helps in getting high calorie especially for vegetarian moms in a dfinie way.
As per Ayurveda, grass fed Cow ghee is very much beneficial to human beings as it stretches and melt toxins and can pacify humors (Doshas) in the skin and blood. It unlocks the small channels for removing and eradicating heavy toxins for body cells. Thus, ghee diet helps in eliminating toxins from deeper tissues and with ghee diet it starts to flow in the gastro intestinal tract for final removal.
Cow ghee also lubricates and hydrates the cell membranes and related tissues. The nutritional backup protects tissues from damage, helps in the natural flowing of wastes and toxins from the body. However, people with a strong digestive power can get to enjoy more ghee benefits for detoxing than those with a weak digestive system.
Disadvantages of ghee in diet
With all the health benefits of grass fed ghee, this dairy staple is not free from its health vices.
It is full of saturated fats and that is why ghee in diet should be used with complete moderation. Over use of this milk fat may induce obesity.
Grass fed cow ghee is high in its calorie count. If the intake of ghee is coupled with sedentary lifestyle it may cause harm than ghee benefits.
Ghee in pregnancy is a healthy diet. But it is not that essential with high calorie diet. Patients of existing hyper tension should not include this milky fat from staying away of overweight and obesity related diseases.
Heart patients shouldn’t have it as it may increase the risk of heart attack. This is because it contains fatty acids which increase the blood pressure and make them more prone to such attacks.
People with diseases like jaundice, or those who have some abdominal discomfort should also avoid cow ghee as it may lead to some major problems of the organs.
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.
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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!
“Ghee is the super-food of 22nd century” as rightly said by celebrity dietician Rujuta Diwekar.
Predominantly a dairy product, ghee is produced from milk butter and it contains versatile nutrients that helps you in staying fit and balanced.
Although it is a mere food item, but use of this dairy staple in diet has some amazing health and vitality benefits that are quite unique in manifold aspects.
Ghee in English: the other names of ghee
Once ghee was an Indian, Asian, and Middle East based dairy staple that was used as a kitchen specialty mainly. In India, Ghee was used in making ayurvedic medicines too, besides its use in culinary delight and is some religious rituals.
Gradually, ghee became a good quality cooking oil. All over the world, this milk butter made dairy product got its fame in different names. In India it was known in the name of Ghritam (Sanskrit), in USA it is known as clarified butter, and the other names of this dairy delicacy are brown butter, anhydrous fats, etc.
Wide variations of ghee are available in market. But cow ghee is counted as one of the most versatile dairy products in this range. In terms of superiority, grass fed cow ghee is the most-in-demand product for a wide varieties of reasons.
Most of the dairy product are known for their short shelf-life as milk is a perishable product. All milk products are preferred to stock with the support of refrigeration because milk may get spoiled if there is any storage discrepancy.
But ghee is exceptional. You can store ghee for longer time than usual in your kitchen and without the provision of preservation this dairy product will stay intact with you.
That is why ghee is stored in a smart kitchen without the support of refrigeration. It has been tested that grass fed cow ghee can stay 12-18 months in your kitchen without the support of refrigeration.
Cow Ghee is a special type of milk fat typically made from cow’s milk. Ghee’s nutrient values are somewhat alike to those of butter, but it is all casein and lactose-free.
According to the USDA Branded Food Products Database, in every 100 grams of ghee, you may find 64% fat, which means it has some quantity of protein and almost no trace of carbohydrates in it. Out of this fat content, ghee contains mainly saturated fat. This amount of ghee also has 2,000 IU of vitamin A (each tablespoon has 300 IU).
Let’s check the nutritional quotients of this dairy product.
Ghee contains healthy amount of good fats, vitamin A, E, K, and D and omega-3 fatty acids, which are good for improving brain and heart health. It also offers loads of energy to body. That is why ghee is highly nutritious and healthy.
According to a 2014-study in the Journal of Food Research and Technology, ghee is rich in short-chain fatty acids and essential fatty acids, linoleic acid and arachidonic acid. Ghee also contains some amounts of trace elements like copper, iron, and carotenoids.
Ghee is a modern remedy for natural weight loss if coupled with healthy and active life style and balanced diet. Ghee is diet should be practiced with strict moderation. But do you know how ghee for weight loss works?
One of the most significant benefits of ghee is that it contains omega-3, and 6 fatty acid along with conjugated linoleic acid (CLA) that is helpful in adapting the body’s composition and decrease body fat levels, further resulting in losing weight.
According to Ayurveda, intake of warm milk mixed with a teaspoonful of ghee helps in managing constipation that leads to healthy colon. Healthy colon supports in weight loss of body.
Research suggests that ghee aids in mobilizing fat cells for generating energy, further assisting in reducing unwanted fat mass and increase lean body mass.
Ghee contains essential amino acids that help the fat cells to shrink in size.
Furthermore, ghee benefits includes natural prevention from inflammation, which adds in further support in losing weight of body.
Cow Ghee contains 64% saturated fats, and it is high in calorie count. Moderate ghee in diet will suffice for enjoying all ghee benefits. Restriction is one of the conditions of using ghee in diet.
Active lifestyle coupled with moderation in quantity is the mantra of using ghee in cooking for enjoying all ghee advantages. The risk of overuse is one of the disadvantages of using ghee, which may induce obesity in body.
Only best quality grass fed cow ghee can offer daily dose of health and vitality. Yu can try Milkio grass fed ghee in diet. Made in New Zealand, Milkio grass fed cow ghee is organic certified and all natural. Milkio Cow ghee is available for online purchase.