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GHEE - Health Benefits

GHEE - Health Benefits

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Published by Taoshobuddha
GHEE - Health Benefits

Ghee has been used for over 2,000 years in Ayurveda which is the ancient natural healing system of India. It can withstand the high heat in baking and is a great way to preserve butter. It has a longer shelf life. Given below are some of the benefits of Butter.

Ghee is naturally hydrogenated saturated fat that does not decompose at high temperature. As a result it is easily digested and does not stay in the system unlike other large variety of vegetable oils. It is composed almost entirely of saturated fat. When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures.
GHEE - Health Benefits

Ghee has been used for over 2,000 years in Ayurveda which is the ancient natural healing system of India. It can withstand the high heat in baking and is a great way to preserve butter. It has a longer shelf life. Given below are some of the benefits of Butter.

Ghee is naturally hydrogenated saturated fat that does not decompose at high temperature. As a result it is easily digested and does not stay in the system unlike other large variety of vegetable oils. It is composed almost entirely of saturated fat. When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures.

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Published by: Taoshobuddha on Mar 12, 2013
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GHEE - Health Benefits
Store unrefrigerated for 4-6 months or refrigerated for even longer.
Ghee has been used for over 2,000 years in Ayurveda which is the ancientnatural healing system of India. It can withstand the high heat in baking andis a great way to preserve butter. It has a longer shelf life. Given below aresome of the benefits of Butter.Ghee is naturally hydrogenated saturated fat that does not decompose at hightemperature. As a result it is easily digested and does not stay in the systemunlike other large variety of vegetable oils. It is composed almost entirely of saturated fat. When cooking, it can be unhealthy to heat polyunsaturated oilssuch as vegetable oils to high temperatures.Ghee comes from milk as the ultimate product. Milk can be converted intomany things. However with Ghee the ultimate has come. Ghee is the
 
embedded soul in milk that remains invisible until it is extracted. To make gheemilk is first converted into yoghurt. Then by churning yoghurt fat moleculesstart floating on the surface. These are then collected and finally this fatmolecules are heated for moisture to evaporate. As the water moleculesevaporate butter changes its quality in taste, fragrance, and color. Butter hasa tendency to get rancid. However the pure ghee after it is cured over heathas minimal tendency of getting rancid.When polyunsaturated oils are heated these create peroxides and other freeradicals. Ghee has a very high smoke point and does not burn easily duringcooking. Ghee has stable saturated bonds and so is lot less likely to form thedangerous free radicals when cooking unlike other oils. Ghee is short chain of fatty acids that are also metabolized very readily by the body.Food is one field where many misconceptions exist even among the so-calledelite. For many ignorant reasons and wrong business propaganda theconsumption of ghee is relatively much lower than dangerous vegetable oils.
Modern culinary techniques provide a variety of ways to cookhealthier, and using cleaner, purified ingredients such as ghee ishighly beneficial for your health. According to Food-India.com, gheeis clarified butter that is devoid of any solid milk particles or water.Ghee is commonly used in India and southern Asia in place of oil orother fat products. According to Ayurvedic tradition, using ghee incooking and for other sources of consumption may provide varioushealth benefits.
Ghee has quite a long history, as it has been used in Indian cooking for manythousands of years. Ghee is an essential (and nutritional) element in much of Indian cuisine, much the way butter or margarine is used in American cooking.Ghee also transcends the cooking realm, as ghee is also often used in religious
ceremonies and various healing arts in Indian culture. Additionally, Ghee’s
nutritional and health benefits are touted as ideal for anyone from athletes tosimple dieters.Ghee is in fact a form of clarified butter. The process of clarifying butter is abit more complex. The butter is melted and simmered (this process is also
called ‘rendered’) in a pot or large saucepan until three layers form: a foamy,
watery layer, which is skimmed off, a solid butter layer, and a milk solids layer.The separated butter is the clarified butter, a liquid mass of rich, goldenbutterfat.Chefs often use clarified butter because it will not burn during frying becausethis is known as a high smoking point, and possesses a more buttery flavor.
 
The longer the melted butter cooks, the more intense the resulting flavor of the clarified butter will be.Ghee lacks hydrogenated oils and is a popular choice for health-consciouscooks as well. Additionally, since all the milk proteins have been removedduring the clarifying process, ghee gains further nutritional value because it'slactose free, making it a safer alternative for those who are lactose intolerant.Clarified butter is composed primarily of saturated fat. It containsapproximately 14 grams of fat per tablespoon but no artificial additives,preservatives, or Trans-fats. Consuming large quantities of ghee is obviouslyunhealthy, but because of the rich flavor of ghee, it can be used sparingly tofull effect, making it more suitable for low-fat diets. A good guideline is onetablespoon of ghee as opposed to four tablespoons of any other butter orcooking oil.
Lab studies have shown ghee reduces cholesterol both in the serumand intestine.
It does it by triggering an increased secretion of biliary lipids.
Ghee is also good for nerves and brain.
It helps control eye pressure andis beneficial to glaucoma patients. Ghee is most notably said to stimulate thesecretion of stomach acids to help with digestion, while other fats, such asbutter and oils, slow down the digestive process and can sit heavy in thestomach. Ghee is rich with antioxidants and acts as an aid in the absorptionof vitamins and minerals from other foods, serving to strengthen the immunesystem. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.During and after pregnancy the mother is given items prepared only in ghee.It is good for treatment of burns. According to Ayurveda ghee promoteslearning and increased memory retention. While in a healthy personconsuming ghee may reduce your cholesterol or not affect it, it is not advisedfor people already suffering from high cholesterol.It is safer than butter. Now you understand how the Punjabis have tones of ghee and still are fitter. It has been used in Indian medicinal practice to helpwith ulcers, constipation, and the promotion of healthy eyes and skin.Regular consumption of pure ghee enhances physical and mental strength,and keeps the body healthy. It also helps in taking out the impurities from thebody. It enhances eyesight, keeps muscles and tendons healthy.For people with cholesterol problems, ghee is a better option as compared tobutter as pure ghee is lower in fat than butter.

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