Ghee is not the clarified butter that many of us are familiar with. It is a different product that seems to have important therapeutic virtues that have been exploited for thousands of years by Ayurvedic medicine – and more. In some areas of India and the Middle East it is so taken into consideration that it is given to the bride and groom at the time of the wedding. However, ghee must have aged for about ten years. According to the ancient texts, such a product could cure most diseases. With ghee you slow down aging
According to Ayurvedic medicine, ghee is a Rasayana, which is a medicine that promotes longevity, acting directly on the marrow and nerve tissues. But don’t be afraid to hear about “fats”, in fact ghee seems to be able to protect the liver as well. Ghee Makes
Weight Loss Famous Mumbai nutritionist Rujuta Diwekar says that “ghee is rich in essential amino acids that help move fat by allowing lipid cells to shrink in size.” So the fear that treating yourself with fat causes you to gain weight is totally unfounded. Ghee detoxifies the body and improves memory
In Ayurvedic medicine it is also used to improve concentration, promote memory and learning level. To do this, use a teaspoon of medicated butter with the addition of mint and rosemary before starting the day. Ghee or clarified butter with low triglycerides and cholesterol
According to research published in AYU (An International Quarterly Journal of Research in Ayurveda) [1] oxidized ghee contains health benefits. A decrease in cholesterol, triglycerides, phospholipids and cholesterol esters was found. Also cited from the extract is a study conducted in a part of the rural population in India that found a significantly lower prevalence of coronary heart disease in men who consumed a lot of ghee. The effect of a commercial clarified butter product (Maharishi Amrit Kalash-4 (MAK-4)) was also evaluated but did not obtain any of the positive effects listed above. In conclusion,

  • Deepening: Vegetable ghee is dangerous
    The same research [1] has associated the increased risk of coronary heart disease with the use of the so-called vegetable ghee, probably due to the presence of trans fatty acids.

Ghee or clarified butter Protects the cardiovascular system
Another research published in Lipids in Health and Disease [2] highlights the antioxidant and antiatherogenic virtues of ghee. Scientists say it can be used to decrease the risk of cardiovascular disease. All this seems made possible thanks to the presence of conjugated linoleic acid. How much ghee you need to take
Normally 2 teaspoons are used a day, but when it comes to purifying a highly intoxicated organism there is no limit. In Indian clinics, massive doses are taken for this purpose. However, in these cases it is good to consult an Ayurvedic doctor. The thousand names of ghee
The term Ghee derives from the Sanskrit term ghá¹›ta. But it is known all over the world under different names. For example the Germans call it Butterschmalz – literally lard butter. In Uganda it is mainly used to prepare a traditional sauce, Eshabwe, but the production process is the reverse of the classic ghee. In Brazil, however, it takes the name of Manteiga Clarificada. In Morocco it is called Smen and it is prepared together with decoctions of herbs or spices. In the Middle East it is called Samnah, in Ethiopia Nit’r k’ibe. Even in Italy once there was a clarified butter: his was ONT and was kept in terracotta containers. An ancient custom widespread in many parts of the world is to bury jars of clarified butter for years and recover them only after the wedding of the daughter who will use them at her wedding banquet.

  • Deepening: a natural anti-wrinkle
    There is a variant of ghee called Shata Dhout Ghrta – ghee washed 100 times – a product expertly emulsified with water that makes it very soft and an exceptional anti-wrinkle.

Traditional uses of ghee
A whole book could be written about ghee, there are many uses that can be made of it. Traditionally it is used to improve digestion and better assimilate food. Excellent as a vehicle for taking various natural remedies, especially those intended for the over 65s. It is used in nervous system problems, for personality disorders and even for infertility. How ghee is made
The preparation of ghee is very simple. You need to have a large stick of excellent quality butter (preferably artisan). Place it in a saucepan and light the fire. When it reaches the boiling temperature of the water you will hear a sort of sizzle, a sign that the liquids are evaporating. As long as this noise is heard, cooking must continue. As soon as it stops sizzling you have to put out the fire. It is filtered through a very fine mesh strainer and poured into a glass container. Unlike clarified butter it can be stored at room temperature for years. Preparation of ghee or clarified butter : the right temperature
to understand the clarification process (elimination of water and proteins) it is necessary to understand what happens when the temperature rises. The first change occurs at 40 degrees C, when the butter melts. The second at 100 degrees C at boiling and subsequent evaporation of the water. A little further on – at twenty degrees Celsius – the casein begins to brown and then burns around 145 degrees C. The remaining fat does not boil until the temperature rises to 180 degrees C. During the preparation of ghee the temperature must get to about 140 degrees C so as not to burn the casein but to trigger the production of precious antioxidants.
What is so special about ghee
It is a noble butter, but above all very pure, as it no longer contains proteins or water. It contains about 60% saturated fat, most of which are short-chain. That is, these are fats that the body does not store but uses on a daily basis. There are also, in relatively high proportions, unsaturated fatty acids (on average 25-30%) and to a minimum part polyunsaturated (4%). The amount of cholesterol is very low: 8 mg per teaspoon of ghee. One tablespoon of ghee provides around 300 calories. The production of industrial clarified butter
The clarified butter that we find on the market is steam melted around 40-45 degrees Centigrade. After that a centrifugation is carried out to remove proteins, water and lactose. At the end it is brought to 100 degrees C to eliminate the residual humidity. The uses of ghee are infinite
In some Indian texts we read this phrase “Shastham dhismrutimedhagnibalau shukrachakshusham”, which means that ghee can be used in over a hundred different ways. Just use it wisely. Scientific sources
[1] Ayu. 2010 Apr; 31 (2): 134-40. doi: 10.4103 / 0974-8520.72361. The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. Sharma H1, Zhang X, Dwivedi C.
[2] High conjugated linoleic acid enriched ghee (clarified butter) increases the antioxidant and antiatherogenic potency in female Wistar rats Kathirvelan Chinnadurai,1 Harpreet Kaur Kanwal,2 Amrish Kumar Tyagi,corresponding author2 Catherine Stanton,3 and Paul Ross3

Previous articleDraghi signs the decree: you will need the green pass to collect your pension
Next articleCupid and Psyche, the most beautiful love legend ever