Detected country by CBR: United States (US)
What’s ghee: how it is helpful for your fitness?

What’s ghee: how it is helpful for your fitness?

What’s ghee? Have you ever thought that? 

Pure cow ghee is rightly called the super-food of 22nd century for some unique reasons. One of the reasons of appreciating ghee in diet is its aid in maintaining great fitness of body and mind. Ghee is also known as brown butter, clarified butter, etc.

It is rightly said that healthy body promotes a healthy mind. Fortunately, moderate consumption of ghee helps body in two ways. It strengthens the physical strength of body in some specific ways.

How ghee helps in physical fitness

  • Ghee in diet is helpful for maintaining clean and effective digestive system. This dairy staple helps in speedy digestion, cleaning of digestive system, and controlling the common nagging digestive problems like acidity, bloating, and flatulence. 
  • Pure cow ghee contains butyrate, which is a natural antidote for regular bowel movement in human body. #Gheeindiet works a natural laxative and can helps in controlling the recurring problem of constipation.
  • If you add ghee in morning tea of #coffee you can convert it into an energy drink that works as filler food, supplied taste and energy and can control unwanted calorie intake.
  • Pure cow ghee contains omega 3, 6 fatty acids and CLA that stands responsible for unwanted weight loss in body and results in holistic obesity control.
  • Moderate ghee diet is heart friendly. If you take ghee diet and maintain an active life style, you can take good care of your health. The fat soluble heart friendly vitamins of ghee (A, D, E, and K) helps in maintaining good heart health.
  • The natural lubricating power of #clarifiedbutter, as research says, keeps bone joints flexible and actively functional.
  • If you add this dairy product in your cooking, it can helps you in improving your physical immunity that leads to better resistance power to human body. Moderate ghee in diet is a healthy way to stay physically fit.

How ghee helps in mental fitness

It is well known that health freaks often take care of their spiritual wellbeing so that they can stay balanced. #Ghee in diet helps in maintaining a healthy mind.

  • If you eat ghee in food, you can enjoy better concentration level and brain power.
  • Ghee in cooking is helpful for memory boosting capacity.
  • Ghee adds a feel-good mode for its consumers.
  • Ghee with milk/warm water at night will lull sound sleep at night.
  • Ghee diet in pregnancy eases preterm labor and aids in development of the kid in mother’s womb.
  • Ghee in diet is potentially helpful to boost #fertility in both men and women.

The advantages of having ghee in diet is manifold. But all of them leads towards the development of a healthy mind and body. One thing is sure: all these ghee benefits are available for its users when the best quality of organic cow ghee is used in kitchen.

If you still have the question of what’s ghee actually, check the advantages mentioned here.  It has lots of medicinal qualities but you have to use this dairy staple with sturdy moderation and active lifestyle.

If you want to buy best quality 100% grass fed cow ghee, you can try Milkio’s traditional organic grass feed cow ghee.

It really helps in enjoying lots of ghee benefits.



Read More :

  1. clarified butter brands
  2. protein in ghee
  3. where to buy ghee
  4. sheep ghee benefits
  5. ghee for eyes
  6. is ghee good for health
  7. disadvantages of ghee
  8. sheep ghee benefits for skin
  9. ghee benefits for skin
  10. ghee clarified butter
  11. grass fed organic ghee
  12. organic grass fed ghee
  13. eating ghee


New Zealand dairy companies: what makes Milkio food a promising brand?

New Zealand dairy companies: what makes Milkio food a promising brand?

New Zealand dairy companies are known globally.  Milkio food, a young face of NZ dairy legacy is expanding its business with complete focus on quality & transparency.

In New Zealand dairy companies’ list, Milkio Food is a young enterprise. Established in the year 2016, this small but well organized startup has earned reasonably distinctive popularity in market.

Presently, Milkio has created its strong foothold in New Zealand, Australia, and Taiwan, and shortly will be expanding its business range in USA, India, and Japan.

Dairy industry in New Zealand is globally acclaimed because the impact of this pollution-free clean and green country impacts pure organic effect on all its dairy products. 100% grass fed, happy humpback cows procure quality milk which is used for making Milkio food products.

Milkio vision and values

Quality assurance and ultimate customer satisfaction are the driving impetus of the company Milkio which has ranked it as one of the promising brands in New Zealand dairy companies. Milkio believes in simple formula of doing quality business.  

Two way business approach of the company includes procurement of the best quality food products like ghee, and nurturing the business process for the customers in a way that they enjoy satisfaction. Besides being a professional business enterprise, Milkio is a socially responsible organization.

The business maintains stringent quality assurance for its food products along with persistent food safety and complete transparency in manufacturing process.

Team Milkio stands by values like excellence, honesty, hard work, transparency, trust, courage, and motivation.

Why Milkio

In Milkio, the drive for bringing the best customer satisfaction coupled with integrated focus on best raw material has created a sustainable promise in the market.

How Milkio works:

  • The company is dedicated to procure the production with safe dairy ingredients resulting in health-safe dairy foods.
  • Team up with consumers to produce greater value
  • Quickly responds to customer needs and suggestions if any
  • Ensure consistent delivery to market.
  • Keeps consistent focus on product development know-hows
  • Unceasingly develop the work force grooming to provide higher levels of customer care.

Product portfolio of Milkio

Although a young player in the list of New Zealand dairy companies, Milkio maintains a versatile product portfolio. 

Currently Milkio produces

New Zealand organic products

Milkio has an expansion plan of its manufacturing New Zealand organic products. The research and development team is working on a wide range of food products like

  • Medium chain triglyceride (MCT) enhanced ghee
  • Sweetened yoghurt
  • A2 ghee (super premium)
  • Condensed milk
  • Whipped butter
  • White buffalo butter

Milkio Promise: commitment to quality

Following the traditional legacy of New Zealand dairy companies, Milkio maintains its complete focus on production process and procurement of best possible raw materials. The company produces 100% grass fed dairy products.

For example, Milkio’s Grass-Fed New Zealand pure ghee is certified by an “AsureQuality Standard” certification which is an independent Conformity Assessment Body accredited by JAS-ANZ, which is one of best accreditation of  New Zealand ghee manufacturers.

Quality product and consumer satisfaction is the core value of Milkio’s promise. As one of the New Zealand Ghee Exporters, the brand Milkio is asserting its presence with a steady market persona. 

Does Ghee Contain Oxidized Cholesterol?

Does Ghee Contain Oxidized Cholesterol?

Does Ghee Contain Oxidized Cholesterol?

Posted on August 22nd, 2006 by Dave

However, several western doctors or scientists make the opposite claim. Who is right?

I’m having trouble finding good quality research papers that provide a definitive answer. If anyone has some good references, please let me know.

I do know of one report by Marc S. Jacobsen in the September 19, 1987 issue of the Lancet on pages 656-658. Ghee was found to contain about 12.3% of all sterols in the form of cholesterol oxides. That’s bad news. [Update: it is also not true.]

Jacobsen attributed the high morbidity and mortality from coronary heart disease of Asian Indians living in the London area to consumption of ghee containing these angiotoxic oxidized sterols.

However, that conclusion does not make sense because CHD was relatively unknown in India until around 50-60 years ago in spite of high consumption of ghee. Furthermore, ghee is revered in ayurveda, and there is a very strong trend where modern science confirms the ayurvedic practices it investigates.

(This is similar to what happens when it investigates oriential medicine practices such as acupuncture.) I suspect that further research would lend further support for the ayurvedic view on ghee. However, in the mean time, I really want a definitive answer on the oxidized cholesterol question and Jacobsen’s old report in the Lancet doesn’t satisfy me.

I also want to point out that not all ghee is created equal. Some resembles butter in that it is semi solid at room temperature. Other ghee is a golden liquid at room temperature like a vegetable oil.

UPDATE : I’ll add a personal note. I did an experiment of sorts. Soon after my physician performed my annual physical exam, complete with blood work, I added ghee to my diet.

I typically ate 2 tbsp of ghee per day for a year. After a year of doing this, all measures of my cardiac health improved. My total and LDL cholesterol both went down.

In the physical at the end of that year, the cardiologist was so impressed he declared I would never have heart trouble. He indicated I was one of the most exceptionally healthy patients he had seen.

Of course, this does not represent a rigorous scientific experiment. But it does indicate that eating ghee every day has been good for my heart. My pre-ghee diet was very healthy by almost any standards. Most people (but not me) would consider my diet with ghee to be slightly less healthy — although it is still very healthy.

For example, I eat organic fruits and veggies, no processed foods, I rarely eat at restaurants, etc. On the pre-ghee diet, I occasionally ate organic eggs, but on the ghee-included diet I replaced the eggs with whole milk almost every day.

By the way, I lost a little weight on the ghee plus whole milk diet, even though my fat intake went up and my exercise stayed the same. As you can see, several variables changed, so I can’t make any concrete claims — except that all measurements of my heart health (including two EKG’s, an exercise stress test, blood work and full cardiologist exam) pronounced my heart in tip top shape after the year of eating ghee almost every day.

5 Ways Low Carb Lifestyles Help You To Lose Weight Without Starving.

5 Ways Low Carb Lifestyles Help You To Lose Weight Without Starving.

Low carb diets are common in the weight loss spectrum. Many studies have shown them to result in more weight lost as compared to the standard low fat diet plan.

Going on a low carb diets has so many health benefits, including the fact that they are highly effective at eliminating visceral fat, such as that in the belly, a most dangerous type of body fat.  

There have been so many speculations, thoughts and ideas on why low carb diets are effective for weight loss, hopefully this article will bring some clarity.

What Exactly Is A Low Carb Diet?

A low carb diet is a system of eating where carbohydrates are drastically or significantly, cut from the diet, and in the strictest plans, like the Ketogenic diet, carb intake is limited to non-starchy vegetables and some dairy. When ones diet contains fewer carbohydrates, the body no longer gets its energy from the glucose they produce and instead begins to burn fat for energy.

Starch and sugar carbohydrates are substituted with healthy fats and a moderate protein intake. Sugar, pastries, pasta, bread, cereal, beans, or any other starches are no longer allowed, as you will indulge vegetables, fatty foods such as Ghee, butter, fatty fish, oils and some dairy along with eggs, steak, chicken, seafood and other protein sources.

How Does It Aid Weight Loss?

  1. Triggers Ketosis: Eating a low carb diet triggers a process known as ketosis, which is where the body begins to burn fat for energy instead of dietary carbs, which is a very efficient way to burn fat stores and lose weight.
  2. Eliminates water weight: People who have gone on low carb diet typically lose quite a bit of weight in the first two weeks, likely, this occurs when water that is tied to glycogen comes off the body and is actually a quite encouraging event that supports the continuation of a healthy lifestyle.
  3. Eliminates insulin trigger foods: Starch and sugar carbs are insulin triggers that cause blood sugar spikes that lead to weight gain. While on a low carb diet, these insulin triggers are eliminated so the body can burn fat instead of storing it.  
  4. They are high in protein: Protein helps keep you full and satisfied so you naturally eat less, it also helps to increase lean muscle mass that promotes fat burning. This is one of the factors that make low carb diets effective.
  5. Regulates the appetite and naturally reduces calorie intake: A low carb diet naturally regulates the appetite because all those insulin triggers foods that wreak havoc in the blood stream to cause erratic hunger and out of control cravings are eliminated.

    Additionally, Researches from St. Louis and Japan (Banks WA1, Coon AB, Robinson SM, Moinuddin A, Shultz JM, Nakaoke R, Morley JE, et all) found that the hunger regulating hormone leptin is positively affected by the low carb diet’s ability to reduce triglyceride levels in the body, which allows that hormone to work more effectively in regulating the appetite.

When people embark on a low carb diet, their appetite significantly drops naturally, and they naturally feel satisfied with less food, resulting in weight loss as they naturally eat less calories and without suffering and starvation.

Are Low Carb Diets Safe?

This is a frequently asked question, which is common amongst people wanting to embark on a low carb journey. The low carb experience is not for everyone, though it is followed by thousands of people around the world, without any problems.  

  • It may have side effects for some, while others may experience nothing. Usually any side effects are short lived. In general, statics and research shows them to be highly effective for weight loss, and to also reduce risks for cardiovascular disease better than low fat eating plans.
  • Make sure you understand what a particular low carb diet has to offer before choosing it.  
  • In conclusion, low carb diets aids weight loss by triggering ketosis, a metabolic state where the body uses stored fat as its source of energy. 
  • Low carb diets also do a great job of regulating appetite and naturally allow those following them to eat less, while feeling satisfied and this is another one of the main reasons that the weight loss is so strong and visible.
  • Low carb diets are not fads, but lifestyles that have helped thousands of people reverse obesity and improve their health. It may just do the same for you.

Stay well and take care!

Lean and lovin’ it

Lean and lovin’ it

Lean and lovin’ it: Butter’s back on top, but ghee is bigger and better

In this column’s early years I created a fat-free chocolate cake that I showcased on Good Morning America. Nonfat yogurt did a decent job as butter’s stand-in, even though my cake lacked butter’s big flavor impact.

Due to all its fat, as well as that cholesterol thing, I was certain I’d never get to enjoy butter again. Looking back it’s difficult to understand how so many of us learned to fear butter. For some, even today, fear’s still the correct word.

Flash forward to the 21st century where butter starred on the cover of Time magazine’s June 23, 2014, issue with the headline: “Eat Butter. Scientists labeled fat the enemy. Why they were wrong.”

Wrong? After more studies and other studies re-evaluated; it sure seems so.

We all considered saturated fats and cholesterol the “baddies,” and many of us who regularly wrote about fats spanked those “baddies” all the time; using lard, coconut oil and butter as the foods we should all avoid.

I admit it; I missed butter. Oh, did I miss it. Nothing filled the crevices of an English muffin like melted butter or topped hot popped corn quite so well. Poundcake didn’t taste as good with a butter substitute, like margarine.

Since that Time issue, butter’s been back in a big way. That doesn’t mean consuming butter in unlimited quantities like the folks years ago who used to eat a pound of bacon for an Atkins’ high-protein, high-fat breakfast. No. And, it doesn’t mean that all butters, no matter the source or type, are good for us.

The current thinking: the best butter that may promote health is butter produced from all grass-fed cow’s milk. Also, better butter should be unsalted and certified organic.

My favorites these days are Anchor brand butter from New Zealand (, followed closely by Kerrygold brand Irish butter (kerry gold Both widely available here and reasonably priced for their quality.

After exploring butter that gives the edge to being healthy, I discovered ghee; a form of butter that’s supposed to be almost miraculously healthy. I’d never really tasted ghee with intention; until now.

First issue: where to get ghee and not just any ghee; ghee that’s organic and made from milk from pastured, all grass-fed cows? Of course I headed to the internet and was fortunate to find a 32 ounce bottle of Vital Ghee brand ghee on Amazon ($42.75). Fortunately a little ghee goes a long way.

My first taste of “Vital Ghee’s” ghee literally astounded me, the buttery flavor almost exploding on my tongue. “This is what butter’s supposed to taste like,” I said out loud. My mind raced thinking about all the possibilities: brownies, cakes, sauces, sautéing, whipped potatoes.

Ghee’s actually butter oil because the water and milk solids that make butter, butter has been removed. Without the milk solids, ghee can safely be used to saute, because it has a very high smoke point (485 degrees — olive oil’s smoke point’s 405; butter’s 350). Ghee needs no refrigeration; store it at a cool room temperature. See, amazing.

My chocolate zucchini bread recipe has appeared here before; using olive oil for shortening. Using ghee creates a better texture and a bigger, butter flavor. Give it a try.

Daily Herald Correspondent

Meet The Startup Churning A Profit From Ghee, A Better For You Butter

Meet The Startup Churning A Profit From Ghee, A Better For You Butter

From grains like farro and quinoa to fermented fare like sauerkraut and kimchi, it’s no secret that “ancient” foods are making a resurgence on modern menus. But that leaves diners wondering, what’s the next age-old ingredient that will be made new again? One founder has her money on ghee. Raquel Tavares Gunsagar launched her company, Fourth & Heart, two and a half years ago to sell her ancient butter alternative to contemporary consumers. For Tavares, timing proved critical. She introduced her product to the market just as America’s obsession with healthy fats, like avocado and coconut oil, was heating up.

After presenting at Expo West in 2015, she captured investor attention and secured a deal with leading organic and natural foods distributor UNFI. Just over a year out from launch and one rebrand later, Fourth & Heart closed a $1 million Series A on crowdfunding site CircleUp, lead by an anonymous private investor. The company, started with $80,000 of her personal savings, did $2.2 million in revenue in 2016, Tavares tells FORBES. “I had an idea and I didn’t know how fast it was going to take off,” says Tavares, who admits that she was surprised by how quickly her product was picked up by retailers. “We were in a small category and the idea was just starting to trend.” Since then, it’s become more mainstream.

Her ghee is now sold in 6,000 points of distribution including chains like Kroger, Whole Foods, Giant Eagle and Central Market. She’s hoping to launch in Target stores in 2017. “I see it picking up the most right now,” she says of the self-staple pantry item.

Why bring ghee back? Ghee, a type of clarified butter, dates back thousands of years to ancient India. It appears in the Indian holy text the Bhagavad Gita and was (and is) still used for religious rituals, as an alternative medicine, and, most commonly, as a staple item in diets and core to cooking many dishes.

Tavares became familiar with ghee at an early age because her mother worked as a registered dietitian and a practitioner of Ayurveda medicine, an ancient and holistic Indian healing system which uses ghee for treatments. When Tavares left her job in marketing, later teaming up with cofounder Lillian Wunsch, she considered what food item she could start a business around and put her unique stamp on. She looked at what had been done with yogurt and peanut butter, and after reflecting on her own experience, ghee became a natural fit. She launched using first her own savings and later a $135,000 friends and family round under the name Tava.

She knew her business was going after the formidable butter market, which produces over 100 million pounds of the spread each month, with big players like Land O’Lakes leading in market share. But, Ghee falls in a category just outside of it, as a butter replacement, like coconut oil. Nevertheless, the subcategory is expanding. According to industry experts, Ghee is the fastest growing category in the nearly $10 billion butter and butter replacement industry.

Why choose ghee over butter? Ghee differs from regular butter in a few key ways. It has a high smoke point, meaning unlike butter or coconut oil, it doesn’t easily burn when heated. It’s naturally spreadable, so it doesn’t need to be softened first and it also doesn’t need to be refrigerated. Ghee is lactose-free because it doesn’t contain any milk solids, which are filtered out during the cooking process. While it doesn’t lower cholesterol, it doesn’t add to it, and is high in fat soluble vitamins A, D and E.

While other, larger, companies like Organic Valley sell ghee, Tavares says no one else offers flavored options. Her variations on the original include Himalayan Pink Salt and White Truffle Salt, among others. Tavares says her product has been showcased by companies, like Whole Foods, that note ghee as a growing trend. This good press has been critical in reaching millennials, and, she says, has helped her take “about 11-14% of existing competition” in the category.

Fourth & Heart ghee is currently sold in glass jars, but, in March, Tavares will unveil a new line of sprays, pourable ghee and single-serving portions.

Looking ahead Although, generally speaking, food trends are fickle at best, Tavares has high hopes for her brand in 2017. “This year is exciting because it’s the year our brand will become a household name,” she says. She’s intent on educating consumers about the many virtues of ghee by going into grocery stores and conveying the brand message and story directly to buyers. In terms of financials for 2017, she looking to raise more money and, “in a perfect world, we’d double our revenue.” Natalie Sportelli , FORBES STAFF