The biggest benefits of ghee oil are its ability to protect the gastrointestinal tract, balance cholesterol levels, provide the body with extra energy, and reduce inflammation in the joints. Eating oil can help ease some allergic reactions, prevent chronic diseases, improve eye health, strengthen the immune system, and is said to prevent certain types of cancer. What is ghee oil?

Ghee is nothing more than ghee butter. After reheating, mostly fat remains in its pure form, and the remaining milk residue is removed from the top.

Ghee is known to many peoples. In Russia, Istari people used to melt butter in order to preserve it for a long time. But, for some reason, India and Pakistan are considered the birthplace of ghee oil.

Composition and nutritional value of ghee oil

Ghee oil is mainly composed of fats. But it also contains significant amounts of vitamin A, vitamin E and vitamin D. Although many people think that a lot of fat is unhealthy, in fact, our bodies need them in order to function properly. Omega-3s (monounsaturated fats) are healthy fats. Such fatty acids are present in ghee oil. In addition to omega-3s, the oil contains linoleic and butyric acids, which are also beneficial for health.

One tablespoon contains 46 percent of the RDA. Cholesterol - 45 mg or 15 percent of the daily intake. But it is free of sodium, carbohydrates, fiber, sugars and protein.

One tablespoon (15 grams) of oil contains about 135 calories.

Benefits of ghee oil for the body

Many people who eat a healthy diet reject ghee in their diets. Is this correct or not? For Hindus, ghee is a matter of religion in the first place. Their ghee dominates over all others in cooking. The use of this oil in sweets is a symbol of prosperity and wealth.

But the progressing in recent years the development of diabetes, cardiovascular diseases, obesity, hypertension, raised a question mark about the correct use of this oil in India.

Some argue that oil is harmful. Others, on the contrary, are useful. This is somewhat confusing. Let's figure it out. After all, you need to know all the pros and cons of this oil and eliminate all doubts about using it in your diet.

Ghee Ghee Improves Brain Function

Ghee oil, according to nutritionists, is good for the nervous system and the brain. It contains high levels of omega-3 and omega-6 fatty acids. Moreover, in a good ratio, which is good for health.

Many scientists associate a decrease in the consumption of these oils with an increased risk of dementia and Alzheimer's disease. Thus, it can be concluded that the inclusion of ghee oil in your diet will help improve brain function.

Cancer prevention

Although ghee contains high levels of saturated fat, it is ideal for cooking as it has a high smoke point. This may mean that it generates less free radicals when heated. It is also rich in antioxidants, which in turn protect the body from free radicals.

Improves Digestion

Ghee stimulates the secretion of gastric juice, which in turn improves digestion. While other oils and fats, on the contrary, can slow down the production of gastric juice and slow down the digestion process. Many people are probably familiar with the feeling of heaviness in the stomach.

Another plus - the oil lowers the level of bad cholesterol in the blood and increases the good.

Promotes weight loss

It sounds strange. After all, the oil consists of almost one fat. But nutritionists recommend that if there are problem areas where fat is deposited, include ghee in your diet. It contains essential amino acids that help reduce fat cells.

Increases resistance to seasonal allergies

Since the oil is rich in vitamins and antioxidants, it increases the body's resistance to various infections and diseases, improves immunity.

Besides the listed benefits, ghee can help relieve joint pain. It also improves vision, has antiviral and anti-inflammatory properties, and strengthens the immune system.

Another plus of the oil is that it increases fertility. Indeed, in order to get pregnant and give birth to a healthy baby, food must contain both good quality proteins and fats. Ghee meets these conditions. It is also useful for men, as it improves the quality of sperm.

It is useful to add this oil to a child's diet. It contributes to the normal growth and development of the child, improves concentration and memory.

Oil will also be useful for our beauty. It heals lip cracks well, moisturizes the skin. To do this, mix the liquid oil well with a little water and use it as a cream.

Ghee is known for its medicinal properties. It can be used directly on cuts, wounds, burns. It has powerful healing properties. Used the oil to treat gangrene and various ulcers. To this day, ancient folk recipes for ointments based on ghee have been preserved.

Potential Harm of Ghee Oil

All of the above benefits of ghee make it an ideal substitute for butter. However, it must be remembered that this oil is pure fat. Excessive consumption of ghee in food can negatively affect the body.

People with heart disease, diabetes, or obesity should avoid consuming ghee. Or reduce it to prevent health complications.

Cooking use

Ghee ghee can be used in any dish that requires oil or fat, including baked goods. As stated above, the oil has a high smoke point, i.e. it can be heated to higher temperatures. If butter can be heated to 160-190 degrees, then ghee up to 200-260 degrees.

This is a significant advantage of the oil, since when heated to high temperatures, harmful compounds can be formed that are toxic to our body.

When cooked properly, ghee has a pleasant nutty aroma and a slightly sweet taste. True, the taste can depend on the milk from which the butter is made.

One tablespoon of ghee in a recipe can be substituted for three tablespoons of butter.

Answers to frequently asked questions

How much ghee can you eat per day?

Healthy people can consume 3 teaspoons of oil or 1 tablespoon. This amounts to 15 grams. It is preferable to eat 1 teaspoon three times a day.

What is healthier than butter or ghee?

Ghee is clarified butter. When melted, the components of the butter float to the surface from above and are removed. Thus, only pure fat remains.

How much ghee and how is it stored?

Ghee can be stored simply in a cool place. It is stored for a long time. After all, before butter was harvested in the summer during intensive milking of cows and butter was made first, and then melted into ghee. There were no refrigerators and they kept it in a cellar or a cold closet.

According to Ayurveda, the older the oil, the better it is. Oil from a year to 10 years and even 100 years old is used to treat marasmus and fever.

Half a teaspoon of oil in the morning on an empty stomach will energize the whole day.

Now you know what ghee is and that it is generally useful, like all natural, or as they say now, organic products. And it must be included in your diet. After all, the more varied it is and the more good healthy foods it contains, the fewer health problems there will be.

Ghee is a traditional South Asian product, which is a type of ghee. It is also called gi.

Despite the fact that it is widely used in Nepal, Pakistan, Bangladesh and Sri Lanka and other neighboring countries, India is considered the birthplace of this universal product in every sense.

It is hard to imagine without this oil. But, it is used not only as a component of various dishes, but also as a cosmetic and medical product.

In addition, ghee finds application in conducting, and Ayurveda itself unusually honors it, endowing it with unusual properties. However, let's talk about everything in order. From the following material, you will find out what useful properties this product has, as evidenced by the reviews of doctors and how to make ghee butter at home.

Learn more about what ghee is

The practice of making and using ghee has been known for at least 5 thousand years. It is made from the milk of animals sacred in Hinduism - cows. In fact, ghee is ghee, but it’s not worth claiming that these are identical products.

When the ghee is processed, all excess moisture, casein and milk sugar are removed from it. Thanks to this, the resulting consistency is more useful and hypoallergenic. Even people who cannot consume dairy products due to lactose intolerance can safely add this melted fat to their meals.... After all, he will not do them any harm. True, you should not lean too much on this product.

Such national delicacies of Bangladesh, Pakistan, India and Sri Lanka such as halva, dhal soup, delicious samosas, and it is impossible to cook without ghee oil. This component gives dishes a special taste and aroma, as well as nutritional value and benefits for the body, therefore it is very popular and often used in cooking. However, a little later, you will find out what gi is used in other areas.

A liquid elixir made from natural, pure, quality butter, ideal for vegetarians. People who have given up eating meat and other food of animal origin need enhanced "feeding" with vitamins, macro- and microelements. Since ghee is as beneficial in its properties as fish oil, it is advisable to introduce it into the diet.

What Ayurveda says about ghee

Has his own opinion about the traditional product for India. She is very sensitive to ghee, as she recognizes its healing properties. Ghee is called the "gold of Ayurveda".

According to one of the oldest teachings, ghee is a drug that possesses. Balancing, and, oil affects the body in a complex way:

• Increases vitality, strengthens.
• Supports immune strength (ojas).
• It normalizes digestion, prevents ulcers and helps to improve the well-being of those who already have intestinal problems. Stimulates the digestive fire (agni).
• Rejuvenates from the inside out, improving the condition of the skin.
• Provides nutrition for bone and nerve tissues.
• Clears the mind, improves thought processes.
• Helps detoxify, cleanse the liver and other organs.

Ghee is especially beneficial for people with a predominant type of Vata or Pitta dosha. The remedy can be taken orally, or they can lubricate the nasal passages or use it as eye drops. The health problems caused by Pitta are treated with a combination of oil and special bitter herbs.

What is the difference between ghee and ghee?

The first question that may arise after you have a little familiarity with the product in question: is ghee butter ghee? The answer is yes and no. Yes, the recipe for ghee is similar to the usual process for melting butter. In addition, the very name of this product is translated from Sanskrit as "ghee". But, the result is different - both in properties, and in taste, and in benefits. And all thanks to some differences in the preparation of the product.

To understand what is happening, let's look at a specific example.

Imagine that you are in the kitchen and put a container on the stove. In it, you are going to melt butter over low heat. When it has melted and the excess liquid has evaporated, you will remove the foam and pour the melted product into some kind of vessel. This is how you got the usual ghee.

Now let's look at how ghee is made. In addition to the fact that the butter must melt, it must be allowed to fry a little over low heat. During this, the milk proteins will begin to give off a delicious aroma and take on a beautiful golden brown color. After that, you should strain the liquid by draining it into a prepared container. That's it - the ghee is ready.

When butter is prepared according to Ayurvedic technology, the complex structure of the fat chain inherent in butter and impairs the process of its digestion is broken. Due to this, fatty acids are formed, which are beneficial for the body.... They are digested more easily and faster, saturating the body with valuable components. It turns out that regular ghee is a melted butter product, while ghee is a structured product.

Indian ghee ghee: composition and calories

The calorie content of ghee oil is high - 900 kcal per 100 grams of product. The basis is fats (99% of the total composition) - saturated (28.7 g), monounsaturated (3.7 g). Very low content of polyunsaturated fats and trans fats, as well as proteins. There are no carbohydrates in the composition, but there are extremely valuable Omega-3 and Omega-6 fatty acids... It turns out that ghee oil has a high fat content, but it is healthy fats for the body.

In addition to these components, the Ayurvedic product also contains:

• linoleic fatty acid (about 5% of the total composition), which is necessary to support the processes of cell regeneration in the body;
• butyric fatty acid, stops the development of pathogenic intestinal microflora;
• fat-soluble vitamins A (this is the only oil that contains this vitamin), as well as E and D;
• minerals - sodium, phosphorus, magnesium, potassium.

For example, one tablespoon of ghee contains 8% of the daily value of vitamin A.

The benefits and harms of ghee

Ghee ghee is a very versatile product. Of course, reviews about it are mostly positive, which is associated with its beneficial effect and the effect produced on the body. But, is there any harm that can be expected from ghee? Let's figure out what properties an Ayurvedic remedy has and whether it can bring not only benefits, but also tangible damage to health.

Why is ghee useful?

Ghee is used not only to improve the taste and aroma of food. In Ayurvedic practice, it is used for medicinal purposes., since due to its balanced composition, it has useful properties:

• Restores the body at an energetic level.
• It is a powerful antidepressant that helps fight stress, strengthen the central nervous system, and prevent the development of psychosomatic diseases.
• Strengthens the activity of the brain, improves the permeability of nerve impulses, strengthens memory.
• Cleans and normalizes liver function.
• Restores the normal functioning of the digestive system, activates the process of food digestion.
• Promotes the elimination of harmful substances from the body - radionuclides, salts of heavy metals.
• Actively participates in the prevention of thrombosis.
• It helps to improve the condition of nails and hair, nourishes the skin from the inside, making it moisturized, elastic, elastic, radiant. It also eliminates irritation, inflammation and rashes on the skin, helps to reduce the severity of wrinkles.
• Stimulates regenerative processes.
• Promotes the rejuvenation of all tissues and organs.
• It is a natural catalyst that several times enhances the effect of other medicinal components. Also, thanks to this property, it helps to increase the absorption of nutrients by the body that come with food.
• It has a beneficial effect on the immune system.
• May be indicated for weight gain. This can be very necessary for people with low weight, severe exhaustion, as well as those who are undergoing rehabilitation after serious illnesses.

According to Ayurveda, ghee is suitable for every person, as it has a positive effect on everyone at the same time... A harmonious interaction and balance of Vata, Pitta and Kapha is achieved. The product “oils up” all organs and tissues from the inside, promoting cell regeneration. Thereby cell growth is enhanced , therefore, gi is useful for both the elderly and babies. After all, it gives what each organism needs.

Ghee is a hypoallergenic food that can be consumed by people with lactose intolerance. Even for children, it does not pose any danger.

Is ghee harmful

For the sake of fairness, it should be noted that even in the most positive there is also a share of the negative. The same can be said for ghee. In order not to harm your body, you need to comply with the consumption rate. This is two teaspoons per day.

If we consider the possible harm of ghee from the point of view of Ayurveda, then this teaching says the following... People with a predominance of Kapha should be very careful, as an abundant amount of ghee can cause lethargy, drowsiness, decreased performance, and laziness. In addition, rapid weight gain and indigestion may occur.

As for traditional dietetics, its opinion regarding the consumption of ghee also tends towards moderation. If you exceed the norm, then an additional load will be exerted on the fat-sensitive organs - the liver and pancreas.... There is also an opinion that metabolic disorders may occur and the risk of developing atherosclerosis will increase (although this fact has not been proven by modern science).

There is no need to think about the risk of weight gain. One has only to look at the calorie content of the product - 850-900 kcal per 100 grams - how everything becomes clear. People who are forced to carefully monitor their figure should use ghee in very limited quantities.

Ghee contains trans fats (albeit in small amounts). This fact can scare adherents of a healthy lifestyle, since in recent years, many have heard about the dangers of this type of unsaturated fat. There are up to 4 g of trans fats per 100 g of the product. In regular butter, this figure can be higher. This indicates that ghee is no more harmful than classic butter... At the same time, an Ayurvedic product is much healthier than refined vegetable oils, which contain up to 25% of trans fats.

There is a certain nuance that everyone who wants to introduce ghee oil into their diet on an ongoing basis needs to know. It is necessary to distinguish between asli ghee and vanaspati ghee. In the first case, we are talking about a product entirely based on butter. As for the second option, it means that such a product contains a certain proportion of vegetable oils or is completely made from them.... Due to this, production costs are reduced. Note that vanaspati ghee has a high content of trans fats (about 50%), which can cause serious damage to the body if consumed frequently.

In general, ghee oil should be carefully consumed by people with a tendency to gain weight rapidly, with cardiovascular diseases, high cholesterol levels and serious stomach pathologies.

Ghee butter: recipe

There are different recipes for making ghee: in the oven, in the oven, in a slow cooker, on the stove... The simplest and most common option is the latter. It will not cause any difficulty.

So how to make ghee butter. Let's consider this process in stages.

1. First of all, choose butter. Its quality should be high, and its fat content should be at least 82.5%. It's great if you can get homemade butter from a trusted vendor. There can be no question of any margarine or dairy substitutes... Valuable and healthy ghee oil will never come out of these unhealthy foods.
2. Cut the butter into cubes, heat a saucepan over medium heat and add the butter. It will start to melt almost immediately. All this time, be sure to stir it (best of all with a wooden or silicone spatula) and do not leave it even for a second. Otherwise, the substance will instantly begin to hiss, darken and burn.
3. When the butter is completely melted, turn the heat up a little and bring the liquid mass to a boil. Once this has happened, immediately tighten the fire to the smallest. The melted butter will foam. When it appears, take it off... Over time, white bubbles will begin to rise from the bottom. In this case, the substance can be gently mixed. Please note that the oil should not emit any hiss. Rather, it will crackle slightly if everything goes right.
4. Leave the oil to simmer over the lowest heat. Do not cover it with a lid, as it is necessary that all liquid has gone out of the product.... This step takes about 40 minutes to an hour (depending on the initial amount of butter). Watch the oil constantly.
5. When the oil stops being completely cloudy due to the fact that white flakes will begin to sink to the bottom, and a transparent golden liquid will remain at the top, which means the process of oil decomposition into fractions started... At this stage, you can gently stir the substance.
6. When there is a complete separation of the white flakes from the clear liquid, this is a signal to turn off the heat. Try not to miss this moment, as the settled protein will quickly burn. A pleasant nutty-caramel aroma emanating from the oil will help you navigate... This means the ghee is ready.
7. It's time to strain the oil. After it has cooled down fold gauze in several layers and filter the liquid through it... Thus, a transparent liquid will remain in the container, which will solidify in a few hours. Then cover the ghee with a lid. Do not throw away the contents of the gauze. It is also healthy and tasty. For example, it can be added to a dish: rice, stewed vegetables, seafood, etc.

Ghee can be prepared in the usual way, or it can be made with spices.... The set of spices can be different: black peppercorns, dark green and white peppers, Indian cumin (cumin), sesame seeds (sesame), cloves, thyme, ginger root, etc.

Choose the spices that you like or have, fold into a small piece of gauze (prepared in several layers) and tie it so that you get a bag. It must be immersed in the cooking ghee at the stage of its boiling (approximately at the moment when the foam has formed on it). The seasoning bag should be in the oil for several hours after it is ready. ... So ghee will absorb the delicious aromas of spices and acquire a unique taste.

The first time, you may not be able to make the ghee the way you want it to. In this case, do not despair. You have gained experience that you can apply next time and create the perfect "liquid gold".

How to use ghee oil

Although ghee is an edible product, it can be used for more than just cooking. Ghee in Asian countries is equally actively used both internally and externally. Main areas of use - cooking, cosmetology, alternative medicine... Next, we will consider in more detail the features of the application.

Ayurveda believes that ghee is a valuable source of energy, which is necessary for men, women and children. In almost every section of this teaching, there is a mention of this simple yet effective product.

Cooking applications

Ghee is so popular in cooking because Ayurveda has a positive opinion of this product. She believes it stimulates the "digestive fire" (agni)... It means that, by adding a little oil to the dish, you can achieve better digestion of the absorbed food due to the active secretion of bile and stomach acid, as well as increased peristalsis .

Also, ghee will increase the absorption of nutrients by the intestines and reduce the activity of pathogenic microflora of the digestive tract. If you understand this, then these the properties of the oil are incredibly valuable in countries like India... The population may experience food shortages and it may be difficult to comply with hygiene requirements. Therefore ghee is what is needed. Although it is worth adopting ghee for the inhabitants of all other countries.

In cooking, ghee is widely used for frying. Due to the fact that its melting point is high, it does not smoke, does not foam, does not burn, and therefore does not form carcinogenic substances.

Ghee can be used as a healthier substitute for vegetable oil, butter, lard. Yes and the food itself acquires a more pleasant taste and aroma than in the case of the use of these ingredients ... Examples of dishes traditionally used to create ghee are pakora, bhaji, kichari, tamatai paneer malay, tikka masala, masurdal soup, kitcheri, alu matar gobi and many other traditional delicacies.

If you are wondering how to make ghee, wait a little longer. We will soon reveal a simple recipe for this traditional Asian product.

Application in cosmetology

Ghee is also used in the manufacture of hair and skin care products. There are a huge number of recipes. We offer some of the simplest.

To nourish and hydrate dry skin, mix a tablespoon of butter with chicken yolk... Apply this mixture all over your face for 30 minutes. It is enough to do this mask once a week to put the skin in order.

For oily skin, you can use another recipe. The same amount of oil mix with oat flakes pre-steamed in hot milk... Apply on face and hold for 20-30 minutes. If you want to make the mask more nutritious, add a pinch of turmeric and a few drops of honey to it.

You can also use ghee in its pure form, using for hair, skin and nails... If you like, you can add a few drops of essential oil - eucalyptus, juniper, peach, sandalwood, grape seed, or whatever. When choosing an essential oil, rely on its properties and the needs of your skin. Cover your head with a bath cap to enhance the effect of the mask. ... Keep your hair like this for several hours and rinse it very thoroughly with shampoo.

It is also worth noting that ghee can be used for. It will not only provide excellent sliding of the hands on the skin and the comfort of the person who is being massaged, but also has a healing effect on joints, tendons, and ligaments.

Application in medicine

Medicine is another area where ghee is used. We have already mentioned the beneficial properties of "liquid gold", so we will not repeat ourselves. Moderate doses of this remedy can actually help.

Even in ancient India, ghee oil was used to treat various diseases. It is able to strengthen the immune system, making the body more resistant to various bacteria and viruses.... To do this, you need to use the remedy regularly, but in moderation and preferably on an empty stomach. Usually dried fruits and nuts are added to the oil.

If you are concerned about digestive problems, you can put half a teaspoon of the oil in your mouth and slowly dissolve it. Ayurveda claims that during this it is imperative to think about something good, as this is important for the assimilation of all valuable substances concentrated in ghee oil. ... This procedure must be carried out before or after eating food. So the absorbed food will move better along the digestive tract and be digested faster.

People who suffer from migraines can relieve headaches with topical ghee. It is necessary to rub a small amount of it into whiskey, preheating the oil in your hands... True, it is necessary to perform such actions when an attack is approaching. If the pain has already become severe, the remedy may not help.

Ghee has a very good analgesic effect for pain in the lower back, joints, muscles. Rub it into the affected area before going to bed and then warm it up after that. Additionally, it is necessary to rub the palms and feet with oil.

Small balls made from a mixture of ghee and honey can help relieve perspiration, burning and sore throat. They need dissolve slowly... They will help to quickly improve the condition due to the fact that they help relieve inflammation, reduce the number of pathogenic bacteria.

In Ayurveda, ghee oil is also known as an excellent remedy for eye diseases.... There is even a netra tarpan procedure, which consists in applying ghee around the eyes, which is previously infused with medicinal herbs. The butter should be melted and warm during the procedure. ... Something like a dough frame is built around the eyes and ghee is poured into the resulting "grooves".

How to store ghee

Another definite plus of ghee oil is that it can be stored for a very long period. And at the same time, it does not deteriorate at all, but only increases its positive properties. It is believed that the most useful "liquid gold" becomes if it is at least 10 years old. But, this is provided that you know how to store it correctly.

Like any oil, ghee changes its state of aggregation (from solid to liquid and vice versa) depending on the ambient temperature. It is better not to store it in the refrigerator. In such conditions, it acquires properties that are especially contraindicated for people of the Vata dosha type.

It is best to store ghee at room temperature in a glass, earthenware or porcelain dish with a tight lid. If you store it for a long time, then the taste and color of the product changes, becoming lighter. True experts in this matter can easily tell how old ghee is, judging by its shade, taste and aroma.

There is an interesting fact. Buddhist monks claim that there is ghee that is already 108 years old! They believe that such oil can not only cure various diseases, but also give immortality.... ... To prove this, they cite the argument that there are cases of imperishable bodies of monks who, during their lifetime, consumed ghee oil and applied it to the skin. Unfortunately, a very small number of people have the opportunity to test the effect of this healing agent on themselves. And the point is not only that it is almost impossible to find it, but also in the price. According to some reports, one kilogram of this "old" ghee will cost several million dollars.

According to Ayurveda, ghee is not just a food-enhancing product. Rather, it is a medicine that can be used to treat a wide variety of diseases. Better yet, use ghee to prevent ailments.

The great advantage of this product is that it does not need to be absorbed in immeasurable quantities, but it is enough to add a little of it to food, making it even more aromatic and tasty... Now you know how to prepare this valuable product, as well as how you can use its beneficial properties for yourself and others for your own good.

Probably, I will surprise many with a message: one of The most useful products of our time are ghee. Yes, yes, I was also very surprised, I even wanted to challenge the opinion, until I got into the very essence of the moment. After all, we are so intimidated by the harm that supplies us and emit terrible carcinogens during frying that it would not even occur to us that there is a product with which even fried food can be harmless.

What is Ghee Oil

What is ghee? This name was given to a dairy product - ghee made from cream in Ayurveda.

Ayurveda- The ancient Indian culture of food and medicine considers ghee (GI), obtained under certain conditions, to be a unique and valuable product, and calls it liquid gold for its unprecedented health benefits. Ghee for its unique properties is ranked among the satvic, that is, blissful products.

Sattva- the guna of essence, goodness, one of the three modes (qualities) of nature in the philosophy of Hinduism, in particular in the philosophy of Samkhya - one of the six orthodox philosophical systems of Hinduism. Wikipedia.

Today the popularity of the Vedic culture, and with it the Vedic cooking, is growing all over the world, regardless of whether a person professes what religion, an atheist or is a child of nature. And it is right. After all, Ayurveda carries in its messages the brightest and most life-affirming principles, which are very difficult to disagree with.

The ancient monks prepared Ghee oil under extremely special conditions: high in the mountains, under low pressure, from the purest natural product.

"Oil" GKHI»Is produced by Tibetan monks for personal use in the Chomolungma (Everest) mountains at an altitude of 7000 meters, where there are certain climatic and physical conditions. The oil is prepared at a boiling temperature of 12-18 degrees, at these temperatures all harmful impurities are separated and removed, and useful enzymes do not die. When cooking at home, this cannot be achieved, when boiling, the oil is refined, but most of the beneficial enzymes are killed. Monks use it both for food and as a medicinal, cosmetic, and embalming agent.

The oil is a rejuvenating agent, the longer it is aged, the more healing properties appear in it. Oil "GKHI" 10-year-old is a unique cosmetic and therapeutic agent, it is almost impossible to find it, if only from the monks themselves, if they deem it necessary for 1000 dollars. for 100 grams. And the 108-year-old oil is considered a remedy for rejuvenation and immortality. This oil is also used by monks for embalming ... "

The recipe for making Ghee was borrowed from Tibetan monks by ordinary people and transferred them into their everyday life. We will not go into the intricacies of Vedic culture and cooking, we will only recall that in Russia, too, ghee was always cooked in a Russian oven, languishing it for hours, and sometimes all night until a golden solar mass was obtained. And then they were widely used not only for food, but also in everyday life: lubricating their hair to increase their growth and improve their condition, body skin for nutrition, wounds so that they heal.

What are the strength and benefits of ghee

Everyone knows that their cholesterol is not very useful for the body. However, natural ghee is the purest milk fat, devoid of harmful impurities contained in the original product - butter, especially what we buy in stores.

When heated to the boiling point, the oil is freed from water, milk sugar and harmful to health milk protein (lactose) making it suitable for the nutrition of people allergic to this product. Thanks to thorough cleaning, the oil has no contraindications at all when used in moderation in food.

Ghee, being animal fat, that is, saturated fat, however, these fats contain unsaturated fatty acids with a short chemical bond, which allows the oil to be easily absorbed in the body without creating harmful cholesterol. In ghee 99.8% pure fat, of which 35% are unsaturated fatty acids.

The healing properties of ghee (ghee oil)

• According to the Vedas, Ghee oil possesses in the inner energy of the sun, capable of renewing the human body, giving it new strength and capabilities.
• Ghee - antioxidant, protects the body from harmful radicals, preserves beauty, improves vision,.
• The oil contains important trace elements: sodium, potassium, phosphorus, magnesium, iron - essential elements for health,
• Oil contains vitamins A and E(and ghee is the only oil that contains tocopherol E).
• Linoleic acid ghee, which ensures the development of cells and tissues of organs, is irreplaceable and must be present in food.
• Nicotinic acid - o An excellent remedy for the beauty of the skin and its nutrition, improvement of color. This is why the oil can be added to masks and homemade creams, which will be a hundred times more beneficial.
• Ghee accelerates metabolism, not only improves digestion, but also restores the processes of assimilation of food that are disordered in it.
• It strengthens the nervous system, has a calming effect, relaxes and soothes.
• Provides immunity, perfectly relieves colds. If you eat a mixture of equal parts of ghee, dried fruits, and crushed nuts every morning for 10 days on an empty stomach, you will notice the strengthening of the body and the strengthening of its defenses. Very helpful at the time.
• Oil and brain function.
• Nourishes connective tissue, tendons and ligaments, making the body more flexible. It is recommended to add it to ointments and rubbing prepared according to folk recipes.
• It is the prevention and treatment of tuberculosis.
• Ghee oil is a very important food for the elderly as it helps maintain mental clarity.
• The Vedas consider Ghee to be the most powerful warming agent, ready to penetrate into the very essence of a person. Oil relieves joint pain.
• Relieves headaches and is useful for getting rid of migraines if you lubricate them every day with temples, palms and feet before bed.

It should be borne in mind that only natural ghee, prepared in compliance with the technology, has a healing effect.

The use of ghee oil in everyday life

• The amazing ability of the oil is manifested when frying food, does not cause burning and the formation of harmful carcinogens. You can fry in ghee several times, and it is enough to filter it and use it again. Food cooked in ghee can be classified as diet food. How do you like this alignment!
• Oil can be added to cereals, puddings, used in sandwiches - it is not only tasty but also healthy!
• In cosmetology, ghee has found its use: it is used in masks for hair, for the face, to soften the heels and skin of the elbows.

If the oil is properly prepared, it does not deteriorate, it can be stored for a long time (up to six months) without a refrigerator, and not a year in the refrigerator. Ayurveda claims that you should not store in the refrigerator, the aged oil becomes even more valuable for health.

Of course, for the preparation of such GHI oil, initially the raw material must be natural, real. In our time, it is not so easy to comply with these conditions. Therefore, we will not check the quality of the oil after years, it is enough that we now have a healthy healthy product in our kitchen.

How to make ghee at home

I will give a recipe for ghee, similar in properties to Ghee (Ghee) butter. There are several ways to get ghee

1. over an open fire;
2. in the oven.

I stoked oil on an open fire of a gas stove, in a saucepan with a thick double bottom, in a water bath. This method is considered the most correct, I explain why.

The water boils at a temperature of 100 degrees, the thick bottom of the pan heats up much higher, therefore the pan with oil has a temperature slightly above 100, somewhere around 102-105 are ideal conditions for obtaining ghee. If you do not have such a saucepan, you will have to put the oil on the fire and make it very small, otherwise the oil will burn.

How to choose butter

It is best to take homemade cow oil, since a rare manufacturer will not add additives to the product and especially everyone is guilty of adding vegetable oils. If it is not possible to buy such butter, we buy ordinary butter in the store, necessarily made in accordance with GOST, with the highest fat content of 82% and the quality of which you are sure. I bought our Kuban. The main thing is that vegetable fats are not added to the oil.

Making Ghee (Ghee) Butter

To prepare ghee, we need:

• Butter, I took 1 kg, you can take less or more.
• Two pans the lower one must have a thick bottom, of different volumes, such that one fits into the other.
• Plate, preferably electric, I have a gas or oven at home.

We cut the butter into small pieces and send it to a smaller saucepan, so that it fills it no more than 2/3 of its volume. Pour water into another larger volume, put a saucepan with oil in it and send everything to the fire.

The water begins to boil, the oil is heated, we reduce the fire to the smallest one and continue to heat the oil, preventing the product from boiling. It is important that the temperature is near the boiling point, but at the same time the oil does not boil, does not gurgle, but slowly languishes. Do not cover the pan with a lid so that the water evaporates.

A foam will form on top, which we carefully remove with a slotted spoon or spoon.

We collect the foam in a cup, but do not throw it away, it is also healthy and tasty, add it to frying or porridge.

To get good ghee, melt it until the solid proteins and sugars that have settled to the bottom darken to a light caramel brown color.

The recommended time for 1 kg of oil is about 1.5-2 hours, depending on the temperature. I tormented the oil for two and a half hours, there is an opinion that the more, the better, the main thing is to prevent it from burning. During the process, protein particles melt, the product is freed from

The cooking process is accompanied by a fragrant milky-nutty smell, which indicates the freshness and good quality of the raw materials. As a result of obtaining oil, all the liquid evaporates and only pure, amber-colored milk fat remains - a healthy healthy product without trans fats and harmful impurities.

At the end of the cooking process, let the oil cool, carefully filter through several layers of gauze, pour it into a glass jar.

The cooled oil looks like a homogeneous yellow plastic mass, slightly grainy.

From 1 kg of raw butter, I got about 800 grams of ghee.

Below is a table of the relationship between cooking time and product yield:

Although, to be honest, I do not agree that the amount of the product increases the cooking time this way. This is tantamount to the statement that 1 kg of meat is cooked for 1 hour, and 2 kg for two hours !!! 🙂 I think two hours is enough to make any amount of ghee.

Possesses numerous beneficial properties. In India it is called liquid gold because of its beneficial effect on the human body. Ghee is a butter made by evaporating water and removing milk solids from a real creamy product. In Ayurveda, he is given a very important place. It is considered the most blissful or divine product. The ancient Hindu science of a healthy lifestyle endows ghee with unique properties.

General properties

The benefits of ghee are great. In Ayurveda, it is considered the best for the bone and brain. It has a beneficial effect on the nervous system and delicate tissues. Ghee oil, as it is sometimes called, eliminates exposure and saturates the body with fatty acids. This lactose-free product is ideal for those who do not accept milk.

Ghee has a particularly beneficial effect on the digestive system. It does not clog the liver, unlike other similar foods, and even has a revitalizing effect. At room temperature, the product does not oxidize or deteriorate. It does not burn during frying and does not form carcinogens, which is a very valuable property.

Oil composition

Ghee is an oil that differs in composition from other animal fats. Its structure contains more unsaturated fatty acids. This explains the fact that it is more easily absorbed by the body. Consuming ghee does not increase the risk of cancer. Linoleic acid accounts for about 4-5 percent of its composition.

This fatty acid promotes good organ and tissue development. The main ingredient in the product is vitamin E, which is considered an excellent antioxidant. Ghee is the only ghee that contains vitamin A. Thus, the use of this product reduces the risk of atherosclerosis and lipid oxidation.

Oil use

The miraculous properties of ghee are used in various fields. In cold and windy weather, it is used to lubricate the nasal mucosa and protect it from drying out. This procedure also protects against colds and infectious diseases.

Ghee oil is also used in cosmetology. Penetrating through the pores, it perfectly nourishes the skin, dissolves and removes toxins and salt deposits. The surface of the body becomes smooth and silky. In cooking, ghee is used to replace any type of fat. Its use is considered to be the most beneficial.

Application methods

The use and treatment of ghee has its own subtleties. With weak immunity, it is recommended to use ghee (oil) in the morning, but it must be combined with fennel, dried fruits, cardamom, nuts, cream, sour cream, fermented baked milk, honey or saffron. Other foods should not be included in the morning diet. For the treatment of various digestive disorders, a mixture is used, which consists of one part of medicinal herbs and two parts of ghee. This mixture is used to lubricate diseased areas of the body or is taken orally. The healing composition is used to treat atherosclerosis and migraine.

The greatest effect is possible only in conjunction with a vegetarian diet. That is why in other countries the beneficial properties of ghee are perceived with some degree of distrust. The greatest effect is achieved with the use of food of plant origin. According to Ayurveda teachings, meat, fish and eggs are not suitable for a healthy diet.

Contraindications

Butter ghee contains a large amount, therefore, its use can increase the risk of obesity and cause This is the only contraindication. But it should be noted that ghee does not often cause complications in this area. The benefits from its use are much greater. According to the science of Ayurveda, ghee oil has a very beneficial effect on the entire body. But in order to obtain a positive result, it is necessary to give up the use of meat products.

Oil preparation

If you want to know more about what ghee is, how to prepare this product, then read the article to the end. The recipe is not complicated. The main thing is to approach this process with all responsibility. Take a good piece of butter of the best quality. It should be free of impurities, and it should be fresh. A saucepan with a thick bottom and sides is best for cooking. We put it on fire and put butter in it. It should take up no more than half the pot. We make the fire moderate. Gradually, the oil will begin to melt, and foam will appear, which must be removed in a separate container. At this moment, we make the fire minimal.

The ghee will become clear and white flakes will rise. After a while, the foam will disappear and the flakes will become denser. It is necessary to keep the pan on the fire for about 5-7 minutes more. It should appear which means the ghee is ready. The recipe is simple, but requires certain conditions and care. Then the finished product must be filtered through several layers of gauze. The result is the purest ghee oil. Cooking takes about 15-20 minutes. The finished oil is transferred to an airtight container and stored in a dark place. Under normal conditions, it retains its qualities from several months to several years.

Signs of a good oil

What makes quality ghee oil different? You can find out how to prepare this product, but it is important to get the desired result. Good oil takes on a solid consistency at 20 degrees of heat in a day. It must not disintegrate into factions. A quality product has a rich yellow color. When heated, it does not burn, does not foam and does not emit carcinogens. Good butter spreads well on bread. The taste of the oil leaves no gourmet indifferent.

Second cooking method

Ghee, which may have a different recipe, is not so difficult to prepare. This option requires three pots. First, put the pieces of butter in one of them and start heating. In the process, foam will appear, which must be removed. A sediment from impurities forms at the bottom. At the moment when it starts to burn, you need to remove the pan from the heat and carefully pour the oil into another pan, making sure that the sediment does not get into it. We put the container on the fire and again continue to heat the oil. Foam will be formed, but in a smaller amount.

The precipitate will also appear. We must again catch the moment when it starts to burn, and drain the oil into the third pan. This time, a high-quality product should remain without impurities. The ghee, the recipe for which is presented here, should be amber yellow in color with a pleasant taste and smell. This testifies to its high quality. After a day, it will harden. Store the product in a closed container in a cool and dry place. The oil, which is more than one year old, acquires medicinal properties.

Cooking butter in the oven

You can use the oven to make cooking easier. The oil cut into pieces is placed in a saucepan with a thick bottom and placed in an oven preheated to 150 degrees. Now it will heat on its own for 1.5 hours (500 grams of butter). Then we take out the pan and remove the foam formed on top. Pour the clear oil into a separate container, carefully filtering it. Leave the sediment in a saucepan if possible.

Flavored oil

You can make a cumin-flavored oil, which you can then use to prepare various dishes. We heat it in the usual way on the stove or in the oven. For one and a half kilograms of butter, you need to take three large tablespoons of caraway seeds and 6-8 curry leaves.

Wrap these spices in cheesecloth and tie. When the butter melts and becomes liquid, we lower the knot into it. We filter the finished oil in the usual way, store and use it as needed. You can also use peppercorns, cloves and ginger to add extraordinary aroma to a product.

Ginger oil

If you add ginger, you get a very tasty healthy product with an amazing aroma. We prepare ghee in the usual way. When it melts, put in about five centimeters of ginger root, which must be cut into pieces. Next, we continue the cooking process according to the recipe. At the end, we filter the oil and use it as directed. You can add any spices and herbs. They will only add spice and originality to the product. Ghee is served with any dishes to give them new flavors.

Refined ghee cow butter (ghee, ghee, ghi, clarified butter,) has always been a very valuable product, and in ancient times it was valued along with grain and gold. It was appreciated not only for its excellent taste, but also as one of the main components in carrying out fire offerings. Ghee was poured into the fire while performing certain mantras, the vibrations of which transformed the environment. Ghee is a powerful source of the subtle purifying fire element. It fills the mind with a fiery purifying force, as a result of which clarity of thought appears, correct desires and inclinations are formed, memory is strengthened, Agni (Fire of digestion) improves. Ghee is an ideal product and is suitable for absolutely everyone for all diseases, has anti-Vata, anti-Pitta and anti-Kapha properties, thus helping to balance all three doshas.

Ghee does not clog the liver like other oils and fats, but rather gives it strength. It does not increase cholesterol like many other oils.
Nourishes the brain and bone marrow, nervous tissue.

Provides relief from intestinal ulcers and colitis. Gives strength and excellent digestion. Increases Agni (Fire of digestion) in the small intestine, increases its efficiency, without worsening Pitta. Relieves constipation - if taken with warm milk at night.

To increase the heat in the body, especially in winter, it is recommended to drink hot milk with Ghee at night (choose the amount of milk for Kapha according to your well-being - in the morning you should not have mucus). You can take Ghee with warm water in the morning immediately after waking up. It also promotes the rapid emptying of the intestines and quickly warms the body. Drinking ghee in the evening with warm milk soothes nervousness and promotes deep sleep.

Taking Ghee relieves sore throats, colds, coughs, migraines. Treats blood diseases (bleeding, anemia). Ghee restores hormonal functions (especially in women).

Assists in the rapid healing of wounds, not severe burns (you need to apply Ghee as soon as possible after the burn). It also improves the condition of bedsores in bedridden patients, reduces pain in the lower back and joints. Gentle massage with Ghee promotes healing of fractures and resorption of bruises.

In the presence of tumors of any localization, it is recommended to lubricate the feet and hands with Ghee every day at night. The concentrated subtle cleansing energy of Ghee rushes through all the channels of the body, and the tumors begin to dissolve. This procedure is very “oily”, so stock up on old socks and cotton gloves (cotton gloves for gardening work wonderfully for this purpose).

Ghee (its concentrated subtle cleansing energy) is also used in the treatment of fever and mystical diseases (damage, evil eye).

Ghee is one of the most versatile remedies for the Panchakarma - preliminary oiling - Purvakarma procedure, when small doses of Ghee are given in the morning to a person, which softens Ama (toxins) and facilitates its excretion through the excretory system.

Ghee strengthens the nervous system during the morning massage: take Ghee on a piece of cloth and massage the body clockwise every morning - start from the scalp, chest and further throughout the body, without missing any holes (ears, nose, etc. ). You only need to bypass the area of ​​the digestive system. The oil penetrates deeper layers through the skin and perfectly nourishes the body. If possible, leave the oil a little longer in old pajamas, no - even a little massage before showering will also be beneficial.

According to ancient Ayurvedic texts, the use of Ghee internally and externally stops the aging process and rejuvenates the body. The body becomes elastic.

"People who eat oil have a strong fire and they have clean inside, the strength of the body is developed, they are cheerful, they are good in color, their organs are strong, they remain vigorous in old age, they live up to a hundred years."

("Chzhud Shi" (classic treatise of Tibetan medicine)

It is also believed that taking Ghee increases potency. Affects the thyroid and pancreas.

Taking Ghee improves skin color, gives it a healthy glow, removes skin irritations. When applied externally, it fights wrinkles perfectly. Those who have tasted this throw away many of the creams and leave only Ghee on the night table. Among modern creams, it is almost impossible to find creams for dry skin, almost all are moisturizers, but not oily. And fat is sometimes necessary to remove fine wrinkles under the eyes, and in general with dry skin. For dry skin, moisturizing cream does not help much. If you are using Ghee for cosmetic purposes, be prepared to hear "You smell like a freshly baked bun." A few tablespoons of oil can be added while taking a bath - your skin will be softer than ever.

Especially appreciated in Ayurveda is ghee, aged for at least 10 years. Unlike butter, it can be stored without refrigeration
and the more it is stored, the more healing properties it acquires.

Ghee has excellent preservative properties and is used in the preparation of various Ayurvedic medicines, allowing these medicines to be stored for years. Usually they take 4 parts of oil for 1 part of the medicine (in the form of a powder or decoction). The powder is simply mixed and the medicine is ready. And the broth is evaporated together with the oil to completely remove the liquid. Bitter plants are most often prepared with ghee (for more details, see comment # 45)

Now is the time to move on to the culinary virtues of Ghee.

Ghee is beyond competition! The dishes cooked on it have an incomparable taste and aroma. And when cooking, Ghee does not burn, foam or splatter. Since the water evaporated during the melting, the dry milk residue collected in the form of foam on the surface and in the form of a sediment at the bottom, and it was later filtered, so that there was nothing to splash and burn.