Another health advantage of cow ghee is that it can be used to speed up wounds’ healing. From the eye to the abdomen, even the bones get more potent due to ghee consumption. However, since cow ghee is high in fat, it should not be eaten by obese people or those who have heart or kidney problems.
Ghee from cows is good for digestion-
By revitalizing enzyme secretion, cow ghee assists in the enhancement of digestive strength. Since it contains lower chain fatty acids, cow ghee is easy to digest and metabolize. People with poor digestion can eat cow ghee to help their bodies break down their food more effectively.
Cow ghee is one of the few foods that help balance bile without lowering the body’s intestinal capacity. Cow ghee can be used to treat constipation. One can attain regular bowels in the morning by eating a spoonful of cow ghee mixed in lukewarm dairy.
Suitable for heart-related issues-
Vitamin K2 is used in cow ghee, and it helps prevent artery calcification by reducing calcium accumulation in the arteries. It assists in the heart’s healthy functioning by lowering unhealthy blood cholesterol levels and increasing positive blood cholesterol levels.
When the body is fed cow brand ghee daily, it increases its immunity to various diseases by developing body tissues. It also aids the proper functioning of sensory organs. When you eat cow ghee, the brain’s capabilities such as intelligence, memory, and intellect improve.
It has a lot of advantages for kids-
Ghee from cows is a must-have for children. It provides better nutrition for children’s balanced growth and strengthening of bones, muscles, brain, and teeth, among other things. It gives them immediate energy and fulfills their need for an increase in life.
It is healthy for the immune system-
The cow brand ghee strengthens children’s eyesight, memory, and immunity, allowing them to develop strong bones and muscles. It protects against starvation and the syndrome of fat-soluble vitamin deficiency. Cow ghee stimulates brain growth and improves children’s memory.
What is an alternative to ghee?
If you are looking for a ghee alternative, do not waste your efforts. Ghee is the best choice of fat in terms of taste and health benefits. Milkio Cultured Ghee, made from 100% grass-fed cow’s milk, is available for purchase. In New Zealand, Milkio is a leading ghee producer and exporter. Milkio ghee is USDA-approved and free of chemical taste, color, and preservatives.Milkio organic grass-fed ghee is now available on eBay and Etsy in the USA.
Ghee has changed over time and now comes in a variety of colors and sizes. Ghee from cows and vegetable ghee are two examples. When it comes to deciding between the two, the issue of which is more potent still arises.
It is sometimes used in place of traditional ghee, which is a key ingredient in many dishes. Vanaspati, or Dalda, is another name for this kind of ghee. A vegetarian alternative to this substance is vegetable ghee. It is almost entirely composed of hardened vegetable oil and has no dairy ingredients. It’s sometimes also used as a bread or vegetable spread.
Traditional ghee and Vanaspati both have a lard-like feel and color. Neither of these products, however, contains animal fat. This ghee is not cholesterol-free, including its similarity to lard. It has a buttery, nutty flavor that isn’t as good as traditional ghee.
Is vegetable Ghee healthy?
No, it’s not true. Since it is less expensive, some restaurants substitute partially hydrogenated vegetable oil, also known as Vanaspati or Dalda or “vegetable ghee,” for pure ghee. This includes a lot of trans fat. Trans fat is hazardous and can lead to severe health problems. Fake ghee is Vanaspati, Dalda, or some other ghee alternative.
Ghee made from cow’s milk is high in fat-soluble vitamins and omega-3 fatty acids. In a side-by-side measure, the cow’s ghee comes out on top. In comparison, vegetable ghee is not that great in taste and is also associated with many long-term health problems. According to tests, vanaspati ghee has a high-calorie material. Vanaspati ghee has 122.4 calories per tablespoon compared to 85.6 calories in cow ghee. Cow ghee, without a doubt, contains saturated fat and is rich in cholesterol; Vanaspati ghee, on the other hand, contains trans fats, which may have a more negative impact on your health.
As a consequence, cow ghee is safer for you than vegetable ghee. If you are looking for a good brand of ghee, Milkio is the best choice for you. It is 100% pure, and USDA certified. Milkio’s ghee is Organic and Non-GMO approved by BioGro, New Zealand.Milkio organic grass-fed ghee is now available on eBay and Etsy in the USA.
Butter is perhaps a favorite ingredient for cooking and baking. It has been used for years to make toasts, cookies, popcorn, and so on. On the other hand, the keto diet is also a famous diet among youth for losing weight, getting clearer skin, and reduce inflammation from the body. But do the combination of both is worth it?
That is, is butter keto friendly? Today let’s analyze the complete truth about it.
Is butter keto-friendly?
The answer to this question is a big NO. Yes, it would help if you avoided butter in every way during your keto diet plan. Butter is a whole pack of fats that can spoil your keto diet goals in one stroke; specifically, if you aim to lose weight and reduce your belly line, practicing the keto diet.
Why is butter not good for the keto diet?
Butter, all the butter is a dairy product. That’s the reason why it will share some similar problems as fueled by other dairy products. It would have calories, lots of calories, and irrelevant sugars. Here are some particular reasons justifying the incompetence of butter for a ketogenic diet –
Butter is one of the homogenized and pasteurized dairy products. These sorts of products are more challenging to digest. Homogenization and pasteurization make it challenging to break down the essential proteins and sugars. That’s why dairy products like butter must be strictly avoided in dietary plans like keto.
Butter, due to its buttery taste, is always likely to be overeaten. Often, you take a slice of butter, considering that it would be the last, but the loop keeps on repeating itself. You end up eating more than required which may shatter your dietary goals in a minute.
Butter contains lactose and casein, making it a highly toxic ingredient used by folks who are tolerant to these. The milk solids present in butter are a rich source of lactose and casein.
If not butter, then what can be a better option?
Know that you have the answer to the question that “is butter keto-friendly or not? You must have heard about ghee, also known as clarified butter. Ghee can be a better alternative out than butter if you are on a keto diet. Ghee is packed with good fats and nutrients you can consume during a keto diet. Also, it is suitable for lactose and casein-tolerant people. It is good for metabolism, and if you’re on regular exercise, then having ghee is undoubtedly going to help you reduce your weight.
So now, you know which ingredient is suitable for your keto diet and why. Now go and rock your keto.
Sounding bizarre? Right, you are! The fat-loaded cooking oil was once considered as far inducing good ingredient. But modern dieticians have explored that ghee’s healthy fat can be the savior if you are following weight loss programs like Keto diet, Paleo diet, etc., which are high fat, low carb diet plans.
You can use ghee as a reliable source of fats and substitute carbohydrate foods from your diet. Ghee fats help control the hunger pang and thus restrict calorie intake, which ultimately results in natural weight loss. You maintain a healthy lifestyle, exercise, and proper rest. Conjugated linoleic acid
Cow ghee helps in smooth digestion
Pure grass-fed cow ghee helps in smooth digestion. Ghee in the diet supports the stimulation of gastric juice secretion, and that helps in faster ingestion. Ghee in the diet helps in the secretion of acid in the stomach, facilitating speedier digestion.
Ghee in the diet reduces the problem of flatulence, acidity, and bloating. People suffering from GERD or acid flux problem will get rid of the chronic indigestion problem with this dairy oil.
Ghee releases the irritation of constipation
Irregular bowel movement has become a global colon disorder. In a recent survey, 20% of US people are found constipated or suffering from IBS problems. However, pure cow ghee can be a solution to this lifestyle disease.
One of the health benefits of cow ghee is its natural laxative quality. It happens due to the butyric-acid presence in the ghee, which is a short-chain fatty acid. It is a proven supplement of healthy colon management.
Gras-fed cow ghee contains a maximum amount of butyric acid, making it a beneficial solution for nagging problems like constipation, IBS, Colitis, etc.
Ghee helps in maintaining a healthy brain.
Ghee is full of saturated fats, and this nourishes the human brain. And surprisingly, ghee acts as a brain booster for people of all ages.
For the kids and students, ghee in the diet helps in brain development. According to Ayurveda, ghee in the diet improves concentration levels for the kids. For aged people, it prevents memory-related disorders like Dementia.
Grass-fed cow ghee helps in maintaining bone health
One of the unique health benefits of cow ghee is its dietary support in maintaining healthy bones. Pure ghee contains vitamin K2, which helps extract calcium from foods and helps in fortifying existing bones. Ghee in the diet helps in preventing osteoporosis, and other bone diseases, etc. Ghee in the diet helps ease joint pain and supports in maintaining the lubrication in the bone joints resulting in better mobility.
Ghee in the diet was prescribed in Ayurvedic treatment as one of the best dietary solutions for kids’ bone development. People in the sports niche may have ghee in the diet for their better bone health.
Ghee in the diet is favorable for eyesight
Pure ghee contains Vitamin A and Vitamin D, which are suitable for eyesight. Regular ghee in the diet helps maintain general eye health, prevents dry ere syndrome, and resists macular eye degeneration disease. Omega-3 fatty acids in the pure organic cow ghee offer therapeutic assistance in maintaining eyesight. However, it would help if you used only pure and 100% natural cow ghee to boost your eye health with ghee dietary support.
Ghee reduces inflammation
Pure cow ghee reduces inflammation in the internal organs. If ghee is coupled to the diet, it has been observed it helps reduce the swelling of muscles and heals swelling due to burning injury. Butyrate in pure cow grass-fed cow ghee is linked to an immune-system-response related to the body’s harmful inflammation.
Ghee can boost your immunity if added to your diet
Grass-fed cow ghee is high in its nutritional power. The dairy cooking fat contains saturated fats comprising of healthy fatty acids like CLA, Butyric acid, Omega-3, omega-6, and 9, antioxidants, and fat-soluble vitamins like Vitamin A, D, E, and K2, etc.
If pure grass-fed cow ghee is added to the diet in moderation, the holistic nutrition of this dairy fat can increase the preventive power of the body, and that is the power of boosting immunity.
The high smoke point makes it a safe oil.
Pure Cow ghee offers a high smoke point due to the high amount of healthy fatty acids. Pure grass-fed offers 485 degrees Fahrenheit smoking point, which is much higher than other cooking oils like coconut oil, olive oil, etc. Due to a higher smoke point, ghee acts like safe cooking oil that tends to produce less free radicals even when used for high-temperature cooking.
It is a proven fact that grass-fed cow ghee is a safer cooking oil when used for baking, sautéing, deep frying or for slow cooking recipes in comparison to commonly used vegetable oils.
Ghee is a natural moisturizer that helps in hair and skincare
One of the unique health benefits of cow ghee is its natural moisturizing power. When ghee in the diet is used, it promotes the health and looks of skin and hair. Ghee in the diet, with its nutritional power, can prevent age-related skin glitches like wrinkle formation, skin blemishes, and unsightly age spots on the skin, which supports anti-aging skin treatment. Ghee in the diet is equally good for hair health, and it helps reduce the adverse effect of age on the hair-health.
Why Grass-fed cow ghee is the best?
Grass-fed cow ghee is prepared from grass-fed butter, and as per dairy research, grass-fed butter contains more nutrients than grain-fed butter. Grass-fed butter is made from 100% grass-fed cow milk, which contains more butyrate, conjugated linoleic acid, and fat-soluble vitamins. From the superior nutritional benefits, grass-fed cow ghee is counted as better ghee for ghee users.
Milkio ghee is produced from 100% grass-fed cow milk butter/cream, and that is why the ghee offers optimum ghee benefits if added to the diet. The dairy product is 100% natural, and its organic claim and non-GMO status are certified by BioGro, NZ.
Milkio organic cow ghee is shelf-friendly. You can store Milkio clarified butter at room temperature for 12-18 months from the date of manufacturing without the support of refrigeration.
One of the most soothing health benefits of cow ghee is its diet-friendliness. It is a lactose-free, casein-free product that perfectly suits the diet of dairy allergic people. Milkio grass-fed cow ghee is a healthy source of saturated fats, a gluten-free, sugar-free cooking oil that you can use for all types of cuisines.
Helps build stronger bones – Ghee CLA improves your body’s hormonal structure, better to send signals to your body for better absorption of calcium. It also reduces the activity of osteoclasts, which are cells that consume calcium in the bones.
Combat excessive inflammation- Gheehas been studied to help the body stay immune to inflammatory diseases and infections, contains a protein called Cox-2, helps reduce inflammation, and is also helpful in treating ailments such as cancer Arthritis.
Best for people with diabetes- Reduces the risk of diabetes, a higher concentration of 9.11 CLA (different isomers of CLA) in adipose tissue that stores body fat is what makes it possible. People with diabetes who regularly consume ghee in their diet can lower their blood sugar levels and body mass at the end of the eight months.
A Healthier heart-Ghee CLA is beneficial For fluid blood flow throughout the cardiovascular system, as stated in studies conducted in 2018; CLA helps fight atherosclerosis; more studies are done to bring out more detailed reports that give better chances on exactly how CLA is heart-healthy.
Anti-cancer functions – In animal research, CLA was found to reduce tumor count in rats efficiently. In studies, CLA (conjugated linoleic acid) was found to reduce the effects of chemically-induced cancer in mice; the USFDA also approved it as a safe dietary supplement. CLA has also been shown to reduce blood vessels’ formation contributes to tumor growth in humans, and it is also known to fight breast cancer of all forms of cancer.
Helps reduce body fat – CLA has been shown to help reduce body fat percentage by adding a regular dose of 3-4 grams per day.
Apart from all these health benefits, there are much more to eat to consume ghee CLA for the daily health needs. Ghee has several advantages that justify the ‘superfood’ label given to it. However, it is best to consume natural foods like ghee, which has CLA and various health benefits.
Pure ghee manufacturers are a quality conscious ghee producers.
No matter the manufacturing process is used, a quality ghee producer takes diligent care for his produce, ghee, regardless it is produced from the milk f cow, sheep, or buffalo. Worldwide there are plenty of ghee manufacturers, but all of them do not follow the same process of ghee production. Although the prime objective of a quality ghee producer is manufacturing the best and purest form of ghee, different processes are there for enduing quality production.
Pure ghee manufacturing processes
In the dairy industry, five methods are used for making ghee, especially cow ghee. In ancient ages, ghee was produced mostly in India and in Middle East countries. Nowadays ghee is produced in the USA, Australia, New Zealand, apart from India and UAE, and all over the world, 5 methods are applied for quality ghee production.
In ancient times, ghee was made at home. The produced ghee was used in different chores. Later on, ghee came to be produced commercially and on a large scale. So instead of homemade delicacy, ghee became a product of commercial interest and demand of ghee-produce was increased. Instead of the homemade course of pure ghee manufacturing processes, pure ghee manufacturers now use commercial advanced processes for bulk production and catering it systematically. The five most popular ghee manufacturing processes are,
Indigenous (Desi) method
Direct cream method
Creamery butter method
Indigenous (Desi) method of ghee production is the traditional process and is mostly the domestic process of making ghee. However, this process is not appropriate for producing a large volume of this dairy staple.
Except for the Indigenous method, there are four other means that pure ghee manufacturersmostly avail. However, the desi traditional process has some drawbacks, which are:
The quality of ghee is highly changeable in terms of biochemical and sensory quality.
The method is not suitable for large-scale production.
The recovery of fat is indeed low.
Acidity is high and hence keeping quality of the ghee is low.
Manufacture and storage of ghee may not be sterilized.
Ghee residue is not usable as it is highly acidic.
However, a few steps/precautions can improve this indigenous method. These are:
The manufacturer can always pre-filter or strain the milk before the use.
The milk should get thoroughly boiled before the curd is made.
Cool milk to room temperature (22-30 degrees Celsius) and then add starter culture for curd preparation. The setting of curd should be done under controlled conditions.
Usually, the manufacturer incubates milk until curd is set and desired acidity (0.80%) is developed. It normally requires about 16-18 hours in winter and 8-10 hours in summer.
Curd is churned by an electrically driven beater or butter churn.
They use of cold water during the churning in summer months is suggested to curtail the tendency of fat loss thereby it enhances the fat recovery rate in ghee.
The manufacturer make ghee preferably from the fresh milk-butter or store it in a refrigerator.
They process needs heating of milk butter at sufficiently high (more than 100 degrees Celsius) temperature for making ghee.
The small scale pure ghee manufactures invest time to strain ghee appropriately to make it entirely free from the ghee residue.
Direct Cream method
The direct cream method is one of the popular manufacturing processesthat most of the small scale pure ghee manufacturers follow. In this process, centrifugation is used to separate cream from milk ghee is prepared from the milk-cream.
There are certain advantages to this process:
Butter churn and butter storage facilities are not required, therefore, the process turns cost-efficient.
The refrigeration facility is not required for the preparation and storage of butter.
Recovery of fat on the basis of total butterfat is higher than the indigenous method and manufacturers can skip the butter making phase.
There are certain drawbacks to this manufacturing method. These are:
The direct cream method demands a longer boiling/heating time to eliminate the moisture.
High content of serum solids in the cream mostly produces a highly caramelized flavor in the ghee.
This method leads to about 4-6% loss of total butterfat in the ghee residue or during the handling operations, which depends on the fat content of the cream. However, the pure ghee manufacturer can recover the large quality of fat from the ghee residue.
Creamery Butter Method
Creamery Butter Method is the standard pure ghee manufacturing process than standard producers mostly follow. In this process, unsalted white butter or creamery butter works as the ghee raw material. There are some obvious benefits pure ghee manufacturers enjoy this ghee making process.
This method produces pure ghee of the best and the consistent quality.
Quantity of the ghee residue is very less, hence the method helps in less fat loss.
The manufacturer can store cooking butter in lesser space.
The energy requirement is minor than direct cream and desi indigenous methods.
Produced ghee offers longer shelf than the indigenous method
The flavor of ghee prepared by this method may not be of the highest aroma level.
The granulation in ghee is also poor as compared to other ghee manufacturing methods.
Pic 2: Direct Cream method
The ghee boiler used in the pre-stratification method is somewhat modified. A faucet is offered at the lower end of the boiler to eliminate most of the buttermilk (moisture and SNF). In this method, white butter is heated at a temperature of about 80o C and left uninterrupted for about 30 minutes at this temperature.
The melted butter stratifies into 3 layers, consisting of a top layer of floating (denatured) curd particles, a middle layer of fat, and the bottommost layer of buttermilk. This separation of butter into layers is termed as pre-stratification. The bottom layer of buttermilk contains 60-70% of milk solids-no-fat and also over 80% of moisture present in the butter. Once the buttermilk is routinely removed without disturbing the top and middle layers, ghee is prepared from the 1st and second layers.
The economy in fuel consumption to an extent of 60% as compared with direct clarification.
The acidity of ghee is less, which results in longer keeping quality.
Exposure to high temperature for lesser time.
The amount of residue formation is reduced.
It is essentially a batch method unsuitable for the continuous production of ghee.
The flavor of prepared ghee is very mild or rather flat.
When pure ghee manufacturers want to produce a huge quantity of ghee at one go, they use this continuous method of ghee manufacturing. This is a large scale process of ghee manufacturing and often manufactures cum exports use thus production method in their plant.
Pic 3: Continuous Methods
Ghee manufacturing machines
The ghee manufacturing plants use almost the same types of machinery no matter a ghee manufacturer follows one of the four producing methods. The basic machines required in ghee manufacturing plants are:
Steam heated double jacketed kettle made of stainless steel
Steam regulator valve
Pressure and temperature gauges
Movable, hollow, stainless-steel built tube centrally bored in the kettle
Plate heat exchanger for heating or pasteurization
Separator (optional) for “buttermilk” from the pre-concentrator (4)
Homogenizer for phase inversion
Plate heat exchanger for cooling
Plate heat exchanger for heating/cooling
Pic 4: Production line for AMF from cream. [Image: tetrapak.com]
Pic 5: Production line for AMF from butter. [ Image: https://dairyprocessinghandbook.tetrapak.com]
Based in New Zealand, Milkio Foods is one of the leading pure ghee manufacturers and exporters. The company produces wide varieties of ghee including Organic Cow Ghee, Grass-Fed Cow Ghee, High Aroma Cow Ghee, High Aroma Sheep Ghee, Infused Ghee [Lime and Garlic], and Blend Ghee.