Ghee, also known as butter, is an essential part of Ayurvedic living. Ghee is most well-known for its role in Ayurvedic nutrition. However, it can also be used in traditional Ayurveda as a carrier for herbal medicines, massage oils, eye relaxers, and other essential Ayurvedic products. It is also used frequently.
Ghee, which is made from the butter protein, is a nutritious, easy-to-digest, high temperature resistant, regenerative and anti-aging food. Ghee has all of these properties and is a balancer for the three doshas.
Where is the benefit? Butyric acid stands out, dear audience…
Butter is made from butyric acid, which is the primary fatty acids. Ghee making. Butter, which was the first to be discovered with this fatty acid, was named ‘butyral’ Latin Ghee contains more butyric acids because it is more concentrated than butter.
Beneficial bacteria produces butyric acids in the digestive tract. The We eat healthy fibers These acids are converted by bacteria in our digestive system to butyric Acid. Butyric acid Facilitates digestion function by preserving integrity in our digestive system’s mucilage Encourages development Healthy bowel movements, electrolyte balance, and healthy bacteria growth are all benefits of having beneficial bacteria in our intestines. This strengthens the immune system. By creating an environment in which oil-soluble pesticides and other toxins can adhere, butyric acids helps remove these substances from the tissues.
Extensive research has revealed that the benefits of butyric acids are not just for the digestive system. Butyric acids also have the following benefits: Reduces insulin resistance, regulates cholesterol, increases cellular power production, causes a reduction in adipose tissues, reduces hunger, provides heat Balance in the body
It could be butyric acid.
- It doesn’t contain casein or lactose. You may find it difficult to digest dairy products for some people. Lactose can make it difficult to digest dairy products. Casein, one protein that causes allergic reactions, is added at the top of the ghee-making process. It is separated from the fat and left pure fat. Here are 10 reasons you should consume Ghee every single day.
- Ghee can be used as a saturated oil and is very stable in heat. Ghee is highly resistant to high temperatures. Many double bonds are found in polyunsaturated fats, which can be used as vegetable oils. During cooking, fatty acid oxidizes and becomes toxic to the body.
- Contains antioxidants Their content of fatty acids, particularly omega-3s, is remarkable. Natural power Antioxidants are used to remove chemicals, pesticides, heavy metals, and other harmful substances.
- It is a treasure trove of vitamin A: VitaminVitamin A, which is found in milk products, is especially important for animals that graze on grass (cows, sheep, and goat). It is stored mainly in the fat section, because it is purified. The concentration of vitamin in Ghee is greater than in milk. Vitamin A is essential for hormone balance, liver health and fertility. Body health.
- It’s a great place to store vitamins K and D. It is an excellent food source of vitamin K2, which is essential for bone and dental health. Vitamin K is required for bone health and works in conjunction with vitamin D. Ghee, which is fat-soluble, is a good source of vitamins D & K.
- It is good for your cholesterol: A The body’s “agent” for healing cholesterolIt rises when there is inflammation or stress. Recent research has shown that cholesterol is not a disease. It is essential for body functions like hormones, cell membranes and fat-soluble vitamins.
- Conjugated Linoleic Acid is (CLA). CLA is an anticarcinogen. It is an essential fat acid that reduces the amount of adipose and strengthens bones. It is also resistant to inflammation and infection.
- It is friendly Enteral bacteria You remember how we talked about butyric acids? 🙂
- It is. a long shelf life: Ghee does not have a risk of spoilage and can be kept in the fridge as long as it has been removed from animal protein. Oil jars can be placed in the fridge during summer, and kept in a cool area in winter.
- It is delicious: It’s a well-known tool for those who use it. 🙂
“I’m so impressed, I want it to happen right away!” Those who respond, “Here’s the recipe!”
- 1 kg organic, unsalted butter
- Strainer/ cheesecloth
Place the butter in a saucepan on low-medium heat. Let it simmer for about an hour more at low heat. Once the milk proteins have sunk to the bottom of your pan and the oil starts to look more like oil, you can remove the milk proteins from the surface with a wooden spoon.
Turn off the stove and let the oil cool for 10 minutes. Then it is filled into sterilized glass jars by passing through cheesecloth/filtering. The lid is sealed when it reaches room temp.
We should not forget that Ghee consumption has many benefits. Integrative HealthLet’s do this; let us get it done.