Ghee: benefits and harm to the body

Melon (golden oil), made correctly by special technologies, has a golden color and a rich aroma, long retains its amazing useful qualities.

What is ghee

Ghee is the pure fat of milk resulting from prolonged heating of butter. Under the influence of heat treatment, impurities in the form of water, milk protein and sugars are evaporated from the base.

How is ghee different from butter

The difference between ghee and butter is its ability to long-term storage due to the lack of proteins. Also, due to the high evaporation temperature, ghee is an environmentally friendly natural product without impurities and antibiotics, preserving the taste and freshness for a long time.

Which butter is healthier: butter or ghee
Ghee is harder, denser than butter, sometimes coarse, with a high content of monobasic (unsaturated) fatty acids (more than 35%, butter - about 24%) and vitamins A, D, E. Gold oil is more high-calorie - at the same time, plus and disadvantage (for a figure), - and also remarkably absorbed by the body. Heater has a large number of unique useful qualities. But here it should be noted that both varieties of oil are useful in their own way if they do not contain additives and are made correctly.

What is the difference between ghee and ghee oil

In Asian countries, namely: in the Indian Republic and Pakistan, - golden oil - one of the main foodstuffs of the population and is called ghee. As for the taste, it is endowed with a light nutty taste, its shelf life is higher than that of ordinary ghee.

The main difference between this oil and ghee is in the process of its preparation. Ghee, unlike ordinary melon, is cooked for some time at a low temperature, as a result of which the separated protein is caramelized, Maillard reaction with sugar occurs, which gives the ghee a unique taste, smell of nuts and amber color. In its characteristics, ghee is similar to the brown oil of French cuisine, although it is made less time on very high heat and is served mainly with meat dishes and vegetables.

The product of the Indian people includes PUFA: butyric acid, which maintains the intestinal microflora in a healthy state, and linoleic acid, which is part of the cellular structure of the body. Ghee contains a daily norm of vitamins A and E: 60% and 15%. As for trans fats, which are considered to be hazardous to health at a rate of over 4 grams per day, according to available data they are also found in dairy products: cream, ghee, and in ghee oil in an amount of up to 4 grams. It turns out that a unique oil is no worse than butter or ghee. And much safer than refined, the amount of trans fats in which can reach 25 percent.

Composition and calorie content

At its core, due to its high fat content, melon is a high-calorie product, approximately 892 kcal per 100 grams. The product consists mainly of fats (35%, unsaturated). The composition includes important trace elements, for example phosphorus - 20 mg, potassium - 5 mg, calcium - 6 mg, magnesium - 0.4 mg, iron - 0.2 mg, manganese, zinc - 0.1 mg, beta-carotene. And the vitamins of groups A - 660 μg, B - 0.16 mg, D - 1.8 mg, E - 1.5 mg, PP - 0.1 mg.Cholesterol and water make up less than 1%.

What is useful ghee

Due to the huge variety of substances useful for the body, as well as unsaturated fatty acids required for human existence, the usefulness of using this oil is enormous.

1. Melon is considered a good source of antioxidants that neutralize free radicals that enter the human body.
2. Helps strengthen the immune system.
3. It does not cause allergic reactions, as it contains lactose and casein protein.
4. Helps speed up metabolism.
5. Normalizes the human nervous system.
6. It contributes to the healing and restoration of the gallbladder, improves the digestive system.
7. This product is very useful for tuberculosis.
8. With constant use, noticeable improvements in memory and cerebral hemispheres.
9. Helps the elderly with constant use to maintain a clear mind and normal joint function.
10. It is recommended to smear whiskey with migraine melon.
11. It is an excellent massage tool.

Ghee is widely used in the treatment of many diseases (rickets, osteoporosis, colds, radiculitis and others), injuries, bruises, fractures, heals wounds well, and is also used for cosmetic purposes (it contains nicotinic acid).

Is ghee possible for children

The child’s body in the process of its development and growth constantly requires useful trace elements and nutrients. It is obvious that such a unique product as ghee is doubly required for the child during the formation and development of his body, since the substances contained in the ghee, namely the fat component of milk and vitamins, are perfectly absorbed by the body (almost 100%). They are necessary for proper hair growth, skin health, color perception. Vitamin D contained in the composition is necessary especially in winter, when there is a problem of its deficiency. During the growth and formation of the child's body, this vitamin helps to build a strong and durable skeleton, to protect against rickets.

Since the oil does not contain dangerous proteins and milk sugar, pediatricians around the world recommend it without fail after the formation of a full digestive tract, starting from the eighth month of life. It is recommended to add to complementary foods, season cereals and mashed vegetables. Melon is considered an integral element of baby food during the period of growth of the child.

Ghee in medicine

In medicine, many diseases are treated with ghee and used for prevention.

With diabetes

With increased blood sugar, it is imperative to follow a low-carb diet. And since gold oil contains a lot of fats and cholesterol, the use of this product is not recommended for a person with diabetes mellitus and obesity. If there is no obesity, then it is sometimes possible to add it when frying, for example vegetables, but not to use it as a separate product.

Important: the glycemic index of ghee is zero!

With pancreatitis

With pancreatitis, patients are forbidden to use milk-containing, fatty products, since enzymes that are produced by the pancreas take part in the breakdown of fatty components. But at the same time, the complete exclusion of ghee from the diet is not recommended, especially during remission. It is only required to strictly regulate its addition to food. In this case, you can not consume more than 20 grams of the product per day.

With gastritis

With gastritis and peptic ulcer, gold oil is prohibited due to the high content of fat, which can provoke inflammation of the walls of the stomach.

For the intestines

The dish is recommended for use to regulate metabolism, improve digestion: it qualitatively affects the functioning of the gastrointestinal tract, only during normal operation of the stomach and intestines. During inflammation, it is recommended to dissolve one teaspoon of ghee 30 minutes before meals.

For constipation

With constipation, a compress is often made from molten melon on the lower abdomen, in the navel. This procedure perfectly restores the proper functioning of the intestines. Or you can take it inside with warm milk for 1-2 tablespoons in the morning, after eating.

Against cough

When coughing, traditional medicine advises combining the product with honey and milk, such treatment at the beginning of the disease is especially effective. It is necessary to take half a liter of milk, 1 teaspoon of golden oil, 1 tablespoon of honey and one egg, stir and consume inside 4-5 times a day in the form of heat 50-100 ml.

To strengthen the immune system and prevent colds, especially during acute viral diseases and quarantines, you need to add melon to your diet. Doctors recommend melting butter to lubricate the nasal cavity, going outside in bad weather.

Ghee is a well-known remedy for fighting infections and respiratory diseases. Cold treatment methods are known to everyone. A spoonful of melted butter in a glass of milk with honey - and the throat immediately softens. If pain in the ear cavity is present during the disease, it is necessary to lubricate the sore spot with warm oil.

Ghee based traditional medicine recipes

Ghee is present in the diet of most people and is considered a nutritious and healthy product. It can be used for other purposes, for example, for the preparation of therapeutic agents.

There are recipes for traditional medicine, the main component of which is this product:

1. Ghee may be useful for sore throat patients. For this, it should be taken 1 tbsp. after 2-3 hours, adding a small amount of turmeric. In addition, once a day to lubricate the throat from the outside.
2. In case of flu, the oil is mixed with ground black pepper (1 to 30). Three times a day after a meal, you need to use this mixture of 1 tsp, slowly dissolving.
3. With subcooling, ghee will also help. In this case, in order not to get sick, they rub oil on the back and feet.
4. If the intestines become inflamed, dissolve 1 tsp. pure oil in 30 minutes before meals.
5. In case of constipation, a compress is made by applying melted ghee to the lower abdomen.
6. If you have sciatica, heat the oil to a temperature not exceeding + 45 ° C, apply to the lumbar region and soak for 40 minutes. To prevent oil from spreading, equip your lower back with “sides”, for example, from dough.
7. In case of fractures, use oil as a food, mixing with cottage cheese (1 to 1) at least once a day, preferably in the morning.
8. With bruises and sprains, applying the product to damaged areas in its pure form or with rye and cinnamon will help.

Ghee in cosmetology

A unique product has found its application in cosmetology. It can be used as a component in creating hair masks, hand cream, body and face.

For face

When merging melon with aloe juice, the best regeneration product is formed that nourishes and moisturizes dry skin, helps smooth small wrinkles, and slows down the aging process of the epidermis.

For hair

1. Such a recipe for making a hair mask is quite simple and effective. It is necessary to apply baked milk on the hair, cover the head with polyethylene for half an hour, then rinse with shampoo. The procedure can be repeated 1-2 times a week. Soak on the head for 20-30 minutes. If the hair is oily, it is recommended to add a couple drops of eucalyptus. After applying the masks, the hair becomes healthy and becomes stronger.
2. When making a mask for very dry hair, you need to mix one spoonful of slightly warm milk, melted milk and olive or coconut oil. Put the resulting consistency on the head, rub into the hair roots and comb, evenly distributing the mask to the ends. Cover with a towel and rinse off after 20 minutes.
3. For the manufacture of a therapeutic composition for hair loss, you need 30 grams of licorice and calamus. Stir in a liter of water and prepare a decoction. Stir in equal proportions with melted butter, remove excess water for a couple. Apply the resulting mixture to the hair roots for 20 minutes, then rinse thoroughly.
4. For people with a problem of thinness of hair, a mask with the addition of melted butter, vegetable oil and lemon juice is ideal for strengthening them. As in previous cases, the finished mixture is applied to the head, evenly distributed over the entire length of the hair, washed off after about 20 minutes.

Harm and contraindications

Extremely high calorie content is perhaps the only negative of this product. If you abuse it, fat deposition and obesity can occur, which provokes some diseases. First of all, these ailments are associated with diseases of the cardiovascular system and gastrointestinal tract.

Allergies to this product are extremely rare. Therefore, the main contraindication in use is associated with the amount of consumption. It is necessary to control the use of ghee for people with diseases such as pancreatitis, cholecystitis, with kidney diseases, and disorders of the immune system. Do not eat a lot of oil for people with diseases associated with obesity (hypertension, ischemia, heart attack, arthritis).

In general, abandoning the use of this product in the diet is required for people suffering from high glucose in the body, atherosclerosis, and obesity of internal organs.

Is it possible to fry in ghee

As you know, when frying, you can use a variety of types of oils, depending on the prepared products, as well as on the duration of their frying.

This oil with a languishing temperature of over 250 degrees is excellent for frying various ingredients, while no food will burn during cooking. The product does not emit smoke and foam. The dishes are tasty and healthy. It is also ideal for cooking food that requires a long heat treatment. Especially for cooking vegetables.

Summing up, we can say that almost everyone can use fried foods, but you should always follow the measure, since ghee negatively affects the maintenance of the level of "bad" cholesterol in the blood. It should be noted that food for a child is also better to fry after all with the addition of melon than in sunflower oil.

How and where to store ghee

The duration of freshness of ghee is determined by the various storage conditions and the container in which it is contained. In order for the product to maintain its beneficial qualities for a long time, it is necessary to provide a humidity of 90%. The shelf life of the product in its pure form, without impurities, in a polymer, glass, ceramic or wooden container with a removable lid is:

• 30 days with a temperature regime from +1 to + 5ºC;
• 60 days - it is necessary to maintain the temperature from -9 to -3ºC;
• 90 days - at a temperature of -18 to -14ºC.

When stored in a hermetically sealed, polymer and tin container, the shelf life, respectively, is 60, 90 and 120 days at similar storage temperatures.

If you store the melted meat in the refrigerator, it is advisable on the bottom shelf or next to vegetables in a glass container, pre-packed.Golden oil has an unusual property to absorb extraneous odors, therefore it is better to put it on a separate shelf, for example, in the refrigerator door.

The melon can be frozen, and the oil will be suitable for consumption for a long time. However, the usefulness of its components will become much less. At ordinary home temperature, the melted meat is stored a little, approximately five days.

In the campaign, it is especially necessary to carefully pack the melted melted butter. At high air temperatures it melts quickly and, being in an unpressurized package, can leak into a bag. At minus temperatures, the hardener quickly hardens, and it is extremely difficult to get it out of a container with a narrow neck, so it is recommended that they be stored in plastic containers with a wide neck so that a spoon can easily enter it. Less often, the product is placed in a plastic bag and carried in aluminum cans.

It is most convenient to store ghee in small (200-300 g) plastic flasks, in portions 1-2 times. Small packages make freshness control easier. And hardened oil can be easily used.

How to make ghee at home

This product can be prepared at home. This will require a number of specific requirements. According to the recipe for cooking you need butter fatty oil (at least 75–80% percent fat content) or any, even slightly salted, product containing butter. All harmful and unnecessary substances during heat treatment will still be removed.

The oil must be cut into pieces and put in a dry container. First set the average heating temperature. After the large pieces melt, the temperature decreases to a minimum. The foam formed during cooking must be removed. It is great for flavoring many dishes, as it has a pronounced smell of milk. In no case should you interfere with the resulting fluid! Each time at the moment of formation of protein precipitate, it is necessary to change the capacity and continue languishing until the complete disappearance of the components of the department. Approximately 1 kilogram of products is prepared in 60–90 minutes.

How to check the quality of ghee

When checking the quality of ghee, pay attention to important points.

1. The next day after cooking at home, the oil becomes elastic, in the form of a viscous liquid translucent yellowish.
2. It has a pleasant smell, does not form foam during repeated heat treatment.
3. It becomes grainy, conveniently applied to bread products.

These are the obvious characteristics of a quality product that can be safely used for its intended purpose - in cooking and as a cosmetic component.

Interesting facts about ghee

1. The unusual name for ghee is sary may, or yellow oil.
2. In Kyrgyzstan, there is a unique technology for the manufacture of a kaimak product. In Pakistan and India, ghee - an essential fatty ingredient - is called ghee. Indians widely and actively use ghee as part of medicines, consider it an extremely important product and call it liquid gold. Ayurveda (the doctrine of health) has a special place for the product. Gingerbread was known and added to food many centuries ago. There is evidence confirming that in the second century. BC e. The product was very popular.
3. In ancient Russia, they loved the melon very much. Our ancestors prepared this product at home and used in their recipes, in addition to butter, cream and sour cream.
4. The peoples of Asia love to cook dishes, mixing oil with various spices: ginger, coriander, pepper.
5. There is an opinion among Hindus that over time, the beneficial properties of Tibetan ghee oil increase significantly. It is known that the maximum exposure of such oil is more than 100 years. And legends and myths claim that such oil bestows immortality.

Ghee is a unique product, with careful use of which you can extract all the properties that are useful and necessary for the body. In the absence of contraindications, this product is very useful and will help to improve health, and will also contribute to a speedy recovery in certain diseases. The main rule is that oil cannot be consumed in amounts higher than established norms (10-30 grams per day), so as not to exacerbate existing diseases and not to get obesity.

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