Grain fed vs. Grass fed: what makes grass fed products a better option
Presently, naturally groomed and naturally fed livestock are more besought and that is making grass fed products high in demand. The market demand is raising a soft question if grass fed products are superior that grain-fed products.
What is grass fed and grain fed? How the diet affects?
#Grass and grain are the different diets of the cattle used for producing meat and dairy. #Grassfed cow and sheep are used for producing grass fed meat and grass-fed cow milk is used for making #grassfeddairy products like grass fed butter and ghee, etc.
The major aspect of grain-fed cows’ diet is the cows are fed on grains such as corn, sorghum, cottonseed, and soy.
As grain-based feeds are not a species-appropriate diet, the ethics of feeding cattle food which is likely to make them sick.
For instance, studies have shown that grain-fed cows often display some digestive issues and they are more likely to suffer from certain bacterial contamination.
One particular study shows that 11.1% of #grainfed #cows suffer from liver abscesses after 120 days in a feedlot. In contrast, the rate of afflicted grass-fed cows was only 0.2%.
One specific study demonstrates that 11.1% of grain-fed cows frequently suffer from liver abscesses after 120 days living in a feedlot. In contrast, the rate of afflicted grass-fed cows was only 0.2% (4).
Grass-fed cows spend their days in a relaxed way by ruminating and eating green grass, which is a completely natural diet for cattle. The diet type stands responsible for one of the prime advantages of grass fed product consumption: Grass-fed cows are on superior quality natural diet as they enjoy better health, they product better quality milk.
“Grass-Fed”: it’s meaning
The word “grass-fed” can be a bit confusing for common people because cows and other grass-fed animals may eat a wide variety of plants besides grasses. Grasses—including Bluegrass, Ryegrass, Bermuda grass, Fescue, Timothy grass, Foxtail, Sorghum, Brome grass, Orchard grass, Quack grass, And Canary grass—are commonly planted in pastures and almost always play a fundamental role in the diet of grass-fed cows.
However, many non-grass plants are also found in pastures, including legumes like alfalfa, vetch, sainfoin, and bird’s foot trefoil as well as red, white, and crimson clover. Depending on the season and region of the country, 100% grass-fed cows may have eaten a mixed variety of the plants above, along with other naturally occurring vegetation. (5)
Grass fed vs. grain fed cow’s milk: How it differs?
According to study, 100% grass-fed cow’s milk comes from cows who have grazed in pasture year-round rather than being fed a processed diet for much of their life. Grass feeding improves the quality of cow’s milk, and makes the milk richer in omega-3 fats, vitamin E, beta-carotene, and CLA, which is a favorable fatty acid named conjugated linoleic acid.
What is CLA? What is the significance of grass fed milk for CLA?
CLA (conjugated linoleic acid) is a type of fat associated with a wide variety of health benefits, including immune and inflammatory system support, better bone mass, better-quality blood sugar regulation, lower body fat, abridged risk of heart attack, and successfully maintaining the right amount of lean body mass.
According to recent studies, we can find at least 75 milligrams of CLA from an 8-oz serving of grass-fed cow’s milk. In some cases, you may even get two to three times of CLA from the same amount grass fed milk this amount. The amount of CLA in cow’s milk tends to increase along with consumption of fresh grasses by the cows, and when cows have had ample access to fresh pasture, you are likely to get increased amounts of CLA.
Since the CLA content of milk from 100% grass-fed cows is typically two to five times greater than the CLA content of milk from conventionally fed cows, 100% grass-fed milk can provide you with increased health benefits in the areas described above.
Improved intake of omega-3 fat is another vital health benefit which can be acquired from 100% grass-fed cow’s milk. The omega-3 fat content of grass-fed cow’s milk may vary widely, because of the wide variety of forage crops usually planted or naturally grown in pastures. This omega-3 content of milk also may vary with the age, breed, and health of cows and seasonal plant cycles in pastureland.
At the lower end of the range, recent study shows 50-65 milligrams of omega-3s (in the formula of alpha-linoleic acid, or ALA) in 8 oz. of grass-fed cow’s milk. At the higher end of the range, those same 8 oz. of grass fed cow milk may offer its consumers 120-150 milligrams of omega-3s. While these amounts of ALA are not large in quantity, they’re can be recognized to be helpful to many individuals suffering from the deficiency in omega-3s.
The relatively low ratio of omega-6s to omega-3s in 100% grass-fed cow’s milk may also enhance the benefits that you get from these omega-3s. This ratio archetypally falls amid 2:1 and 3:1—quite different from the ratio in milk from conventionally fed cows, which often come into the range of 8:1 or higher.
Since omega-6 metabolism may interfere with omega-3 metabolism, the comparatively reduced quantities of omega-6s in 100% grass-fed cow’s milk may help in improvement of the metabolism of omega-3s in the body of consumers on ingesting the grass fed milk or milk made products.
Quantity of good fat in grass fed milk marks difference
Based on recent research and studies, the overall fat composition of 100% grass-fed milk is quite impressive. There are about 8 grams of total fat in 8 oz. of whole grass-fed cow’s milk. About 2 grams (or 25%) come from monounsaturated fat in the form of oleic acid or omega-9 fatty acid.
This omega-9 fatty acid can easily replace other types of fat in a common diet plan, and it is found associated for the natural reduction in high blood pressure as well as decrease in high blood cholesterol levels. However, the type of saturated fat in 100% grass-fed cow’s milk is not the typical “unwanted” fat type. Out of it, about 6-7% of this saturated fat is categorized as “short-chain” saturated fat and it can function as a “probiotic” that offer support for retaining the friendly bacteria within the intestine.
Nearly half of the saturated fat of grass fed cow milk is “medium chain” saturated fat. Medium chain saturated fat can get more easily digested and metabolized in the body, and in some studies, it’s been linked with natural immune system benefits. When taken as a whole, the fat composition of 100% grass-fed whole cow’s milk functions in a balanced way in terms of reduced health risks and concurrent benefits than many people can easily assume, and that makes grass fed cow milk more nutritious than its grain feed counterfeits.
Grass fed milk makes better dairy products:
Grass fed cow milk is a highly nutritious food that contains an arrangement of macro and micro components. Scientifically it is proven to be beneficial for human health of all ages. While the composition of milk is impacted by a wide variety of factors, for example, genetics, health, lactation stage etc., the animal’s diet plays a key mechanism by which its nutrition and processing characteristics can be improved.
Pasture feeding has been confirmed to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccine acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resulting modifications to the nutritional profile of “Grass-Fed” milk resonate with consumers who desire to have healthy, “natural”, and green dairy products.
This is one of the reasons, clarified butter made of grass fed cow milk offers its consumer’s a plethora of health benefits. Health benefit is one of the USPs grass fed milk or grass fed milk made dairy products.
Why grass fed milk variety is over the grain feed milk variety?
From a nutritional standpoint – studies have validated that grass-fed cows produce more nutrient-dense foods. These grass fed foods like dairies contain higher levels of health-friendly Omega-3 fatty acids and CLA are high in antioxidants and are richer in beta-carotene, Vitamin D, and Vitamin E.
Grass-fed animal products are richer in color, texture, and flavor, which is a sign of its nutritional value. In reality, grass-fed butter actually spreads more easily as the unsaturated fats are softer!
A new fact was released by a research that Grass fed milk tested 147% higher in Omega-3 and 125% higher in CLA than conventional cow milk. Modern health freaks give their children grass fed milk and grass fed milk made dairies because of the dose of calcium, but the dose of anti-inflammatory Omega-3s also makes a marked difference than conventional grain fed cows’ milk.
There are two types of fatty acids essential for human health: Omega-6 and Omega-3. Omega-3s are “good fats” that play a dynamic role in every human cell and related system in the human body. Scientists believe that omega-6s are pro-inflammatory, while omega-3s are anti-inflammatory.
Unfortunately, an average American diet is mostly found deficient in Omega-3s and overloaded with Omega-6s die to random consumption of oils such as sunflower, canola, corn, soybean, and cottons.
Usually raised meats like chicken and pork may also be high in omega-6. This misbalance leads to unusual inflammation in consumers and often increases the risk of obesity, cancer, cardiovascular disease, spell of depression, and resurgence of autoimmune disorders.
The evidence endures to mount in favor of organic and pastured dairy. It contains about 50% higher omega-3 fats than traditional grain fed dairy, which means it offered a physiological impact. In case of dairy consumption especially if it is about a kid or a pregnant lady, its grass fed variety is a reliable source of getting adequate edible calcium in diet for better health benefit.
When you are buying grass fed cream or butter or ghee, you are adding more pure milk fat, heightening the health benefits of grass-fed dairies. Studies indicate that concentrated grass-fed milk fat is really better than the conventional milk or milk made stuff.
The real difference between grass-fed, organic, and conventional milk.
According to the study, Grass-fed milk is one of the healthiest milk option, as it is a better source of heart-healthy fats along with some antioxidants. Omega-3 fatty acids, particularly, are found to be double as much in grass-fed milk in comparison to grain-fed cows’ conventional milk. And this happens due to the diet of these two categories of cows.
As the name suggests, the milk collected from the cows with a strict diet based on natural grass all year round. These cows graze on open pasture until the winter when they are then fed cut grasses inside the shed. This natural diet results in an improved quality of milk with higher content of omega-3 fatty acid named alpha-linoleic acid, helpful in reducing inflammation and nourishing positive heart issues.
Is grass-fed milk worth it?
Studies have actually revealed that extra quantities of omega-6 fatty acids usually promote the pathogenesis of multiple diseases, including cardiovascular disease and inflammatory and autoimmune diseases. Having a stable intake of both groups of fatty acids is indispensable, and while taking omega-3 supplements can surely help with fine-tuning the ratio, the coolest way is to modify something we eat every day.
And for many consumers, switching the type of milk, i.e., grass fed variety we drink makes a big variance.
If you’re planning to make a variation to eating healthy or adjust to a better omega fatty acid ratio, switching to grass-fed milk or grass fed milk made products are easily the fastest and most manageable options. Plus, the cows that procure the milk are happier too!
According to Beitchman, when cows are grass-fed, “it improves the quality of the milk they produce; the chemistry of the fat particles changes when it is grass-fed as a replacement for the grain-fed variety. When a cow is eating grass in diet, its fat is enriched with anti-inflammatory omega-3 fats, which auto-immune and Paleo diets mostly tend to focus on.
Cows fed with grains mostly produce pro-inflammatory omega-6 fats.” A study published in Food Science and Nutrition also displayed that grass-fed milk has more percentage of omega-3 fats than both organic as well as conventional milk quality. The anti-inflammatory benefits of omega-3 fats is medically proven effective to reduce the risk of cardiovascular diseases and it may protect the body from other fatal conditions such as cancer.
This is the reason the bulletproof diet is so motivated to use only grass-fed butter or ghee into the Bulletproof Coffee. Dave Asprey, founder and CEO of Bulletproof, has explained, “If you want the finest fuel for your body, grass-fed ghee/butter is the finest deal, as it’s enriched in vitamins, minerals, antioxidants, and healthy saturated fats. When grass-fed ghee is used in your coffee, your body uses the caffeine in a different way. Fats take time to break down, which outcomes in a slow release of caffeine. Proteins in milk and cream prevent the body from absorbing the antioxidant polyphenols in coffee.”
The word grass fed is significant in many ways. It is not only an assurance about food quality, it is a quality of food that ensures better nutrition, higher health benefits, and promotion of healthy immunity of body, which works well for people of all ages and of all types of health.
Therefore it is important to include grass fed products in your diet, but at the same time validation of grass fed label has to be authenticated.
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.
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.
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.
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
Healthier Animals – offering grass fed animals with plenty of space which reduces stress levels and keep them neutrally healthy
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.
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.
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.