08 Apr Ghee – Traditional Food Known for its Taste and Benefits
Most of the traditional food items are now making a comeback as a healthy product. One among this is the Ghee, also known as clarified butter. This is a widely used food item, going back to almost hundreds or even thousands of years. Full of nutrition, it is also free from milk proteins. Therefore, even if you were lactose intolerant, you would have no trouble consuming ghee.
Benefits of Ghee
Could protect against the risk of heart diseases: Even if until lately it was considered as bad for health, researchers recently claim that it contains a large amount of conjugated linoleic acid (CLA), a fatty acid known to be protective against carcinogens and even diabetes. Therefore, researchers say it is possibly good prevention against cardiovascular diseases.
Help heal your digestive tracts: The butyric acid in ghee helps to nourish the cells of your intestines, thus helping to reduce digestive issues
Help to reduce weight: Even more interesting, according to studies, it helps to prevent weight gain and helps in weight loss. However, one needs to take care to not consume too much of ghee.
It Relieves Inflammation
It Strengthens Your Bones
Tips for best use of ghee
- Use it instead of oil for stir frying, sautéing or roasting
- You can spread it on gluten free bread or digestive crackers
- Use it as an alternative in all recipes that call for butter
- Melt it over steamed veggies for best taste
Facts About Ghee
It made out of bovine milk is considered sacred for the reason that cows are also said to be sacred. It is also an auspicious food item used widely for weddings and other celebrations. One uses it to light the Diya during aartis. Some even use it to bathe the deities at Indian temples.
Uses for Ghee
This popular food item is used widely in preparing Indian dishes, some among them being the biryani, spread over
How to Make Clarified Butter?
Well, one way to make this is to churn the sour raw milk into butter and then heating the butter on open pan on heat allowing the water to evaporate. Otherwise, you could also separate the cream from milk and churn it to butter, then clarify it to make ghee.
Nutritional value of 100 gm ghee as per Wikipedia
|105% 15.7 mg