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.

Source : Free Radical

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Fair price shops to provide Rs 10 discounts on ghee and paneer

Fair price shops to provide Rs 10 discounts on ghee and paneer

KATHMANDU, August 28: Government-operated fair price market has decided to provide discount of Rs 10 on a kilogram of ghee or paneer produced by Dairy Development Corporation (DDC).

The market targeted to fulfill the demand of consumers in upcoming festivals of Dashain, Tihar and Chhath will also provide discounts on vegetables like onion and potato. The decision was made at a meeting attended by Supplies minister Shiva Kumar Mandal in Kathmandu.

According to a statement issued on Sunday, the market operated by Nepal Food Corporation and Salt Trading Corporation will provide discounts on onion and potato.

President of Federation of Fruits and Vegetable Entrepreneurs in Nepal, Khom Prasad Ghimire, said that the market will make vegetables available at rates cheaper than those of other retailers.

“Only the transportation cost will be added on the wholesale price of the vegetables that are put on sale.” He said, adding that they will try to put garlic, ginger and chilly in the market as well.

The minister of supplies has directed concerned bodies such as the Department of Agriculture and Livestock Development, consumer right activists, and traders to maintain the standard of consumer goods.

“Consumers are suffering because of the huge margin that traders put on the goods while selling,” Mandal said: “Consumers will benefit if the wholesaler puts only 7 to 10 percent and the retailers put 20 percent of profit margin in the goods.”

Source : myrepublica

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Europe is running out of butter

Europe is running out of butter

Europe is facing a major butter crisis.

A sharp increase in global demand has caused the wholesale price of butter to nearly double in Europe. Consumers are paying more too: retail prices jumped nearly 20% in June over the previous year, according to data from Euromonitor.
Fédération des Entrepreneurs de la Boulangerie, an industry group that represents French bakers, has described the situation as a “major crisis.” It is warning of a sharp increase in the price of croissants, tarts and brioches. “The price of butter, while certainly volatile, has never reached such a level before,” the group said in a statement. “Butter shortages appear to be a real threat by the end of the year.”

There are multiple factors behind the skyrocketing prices: Consumption of butter is booming thanks to higher demand from countries including China, and some customers are returning to the dairy product after doubts were raised over its links to heart disease. Meanwhile, production has dipped in Europe.

 

Everyone’s eating

Global butter consumption is rebounding after years of declines, when consumers ditched butter for margarine and other substitutes.

Raphael Moreau, food analyst at Euromonitor, said that consumers are increasingly opting for ingredients seen as natural and less processed, including butter.

The average European ate 8.4 pounds of butter in 2015, the most recent year available, compared to 7.9 pounds in 2010. The average American consumed 5.6 pounds of butter in 2015, up from 4.9 pounds in 2010, according to the U.S. Department of Agriculture (USDA).

At the same time, Chinese demand for foreign milk products is booming. The USDA predicts that Chinese milk imports are expected to jump by 38% this year, with almost all of it coming from the EU and New Zealand.

USDA predicts that global butter consumption will grow an additional 3% this year.

Health factors

Recent scientific studies have suggested that butter, which had been linked to heart disease and increased risk of death, might not be as unhealthy as previously thought.

One such study, published in 2016, indicated that butter actually has more of a neutral association with mortality.
“Health concerns are increasingly moving away from fats towards sugars,” said Moreau.

Slow churn

The butter price collapse follows years of tumult in the continent’s dairy industry.

In 2014, Russia slapped an embargo on European food products in retaliation for sanctions imposed over its annexation of Ukraine. Russia had accounted for 24% of EU butter exports.

The result was dramatically lower prices. In many EU countries, milk was cheaper than bottled water.

The EU would go on to intervene in the market, but many dairy farmers went out of business. Over 1,000 stopped production in the U.K. alone, according to Moreau.

The looming shortage

The next worry is a shortage of butter in Europe.

Butter production slumped 5% in the year to May 2017. Meanwhile, butter stockpiles have plunged 98% in a year, according to the European Commission’s Milk Observatory.

“While supplies remain tight and demand has increased, there has been a shortage of butter in the EU, causing prices to soar as buyers try to lock into contracts to obtain stocks,” said Michael Liberty, dairy market analyst at Mintec.

Peder Tuborgh, CEO of U.K. dairy giant Arla, warned the BBC last month that there might not be enough milk and cream to go around at Christmas.

Source :  http://money.cnn.com

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Cow’s or buffalo’s ghee?

Cow’s or buffalo’s ghee?

Cow’s or buffalo’s ghee? CSIO kit can tell right answer

CHANDIGARH: In an attempt to validate if the ghee you are consuming or offering for puja is from cow’s milk or not, scientists at the Central Scientific Instruments Organisation (CSIO), a national laboratory, have developed a hand-held device to differentiate between a cow and buffalo’s ghee.

What was the need? “Cow’s ghee has its cultural significance in India. We were working on a technology to detect adulteration in oil and this happened to be a spin-off,” said Dr Amol P Bhondekar, principal scientist, CSIO, who has developed the testing kit.
India ranks first in milk production, accounting for 18.5% of world production. Although various methods based on physico-chemical parameters (testing by some chemicals) are available, these are either complex or require laboratory setups. “We have developed a simple and low cost instrument for the detection adulteration in ghee, which analyses the chemical fingerprint of the ghee samples in just two minutes. The device indicates the deviation of the adulterated samples from pure ones. It is also capable of differentiating between cow and buffalo milk,” said Bhondekar.

The technology is basically capable of finding out how often oil has been reused while frying. It is an established fact that recycling oil can be carcinogenic. “The technology can be used to detect adulteration in oil and ghee. But it cannot find out the adulterant. For this, we have specific tests in the laboratory,” said Bhondekar. However, the objective was to allow tests possible in the field without taking the samples to a laboratory.

The adulteration of ghee can start at the stage of milk itself. Water emulsion of coconut, groundnut and other cheap oils are added to milk or cream. Scientists say that adulteration of ghee is a common malpractice in India because it fetches more profit to the traders and also results into increased supply. “The cost of cow’s ghee is around Rs 800 per kg, while buffalo’s ghee is half the price. One can fleece buyers by adding adulterants so that buffalo’s ghee resembles cow’s,” said Bhondekar.

Source : Indiatimes

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