Ghee oil: composition, benefits and harms, storage rules

Thousands of years ago, the people of India created an amazing product from the most ordinary butter, ghee. Today, its use has gone far beyond the limits of Indian ritual processes. Useful properties of ghee spread to cooking, medicine and cosmetology. In fact, this is an ordinary refined ghee, but the recipe and composition are completely different from the original raw materials.

Some ancient science, called Ayurveda, sets itself the task of taking care of a person’s physical and spiritual health. It was thanks to her that society learned about a unique product called ghee or gi. This product is able to have a healing effect. In addition, it is completely easy to cook at home. In taste it is much higher than cream, and in utility not worse than common coconut oil.

It has got to world sale quite recently, but inhabitants of India started using it many centuries ago. The traditional recipe for ghee required only one main ingredient - the milk of the sacred cow. Therefore, it used to be used exclusively in religious ceremonies. The finished product was the usual melted butter. The peculiarity was the following: a certain processing method suggested evaporation of all moisture and removal of milk sugar and casein. Such changes have made cow's milk butter available for vegans and people with lactose intolerance.

The Indians today call the oil "golden elixir", capable of prolonging youth and health. Saturated flavor characteristics were useful in the traditional cuisine of Asian countries. Most Indian dishes are prepared on the basis of melted butter, acquiring special flavor notes. Ayurveda states that one should not confuse common ghee and unique ghee. First of all, they differ from each other in cooking technology, as well as in the content of other chemical elements. In addition, there are many beneficial properties and hypoallergenic.

Homemade ghee will need the following ingredients:

• 2-liter enameled pan;
• stainless silver spoon;
• liter glass jar (for storage of finished products);
• gauze (as a filter);
• butter, unsalted (1 kilogram).

The process of making ghee involves several steps.

• To begin with, melt the butter in a prepared, uncovered dish. In order for all the liquid to evaporate, set a medium flame.
• After 5 minutes, it is completely melted. Follow the product - it can easily burn. Immediately after boiling, make the fire minimal. In such conditions, you will find small bubbles at the bottom of the pan, which will rise.
• At first, the color will be muddy. In about 25 minutes the temperature will rise to +100 degrees - this temperature will be maintained for the entire boil-off of water - about 40 minutes.

• In the process of boiling milk protein in the form of white specks will come out of the melted piece. Some of them will remain at the bottom, others will rise. The oil itself will become transparent. At this time, it is important not to forget to stir.
• Before the readiness remains a bit. Milk particles begin to acquire a golden brown hue, and ghee - pure golden. As soon as you notice external changes - turn off the stove. The main thing is not to overdo it on fire, otherwise the protein will burn.
• Cool the mixture slightly before filtering. Keep in mind that room temperature will not allow the product to freeze.
• Gauze should be attached to the neck of the glass container and pour the oil. Remnants on the bottom also come in handy - just put them on a cloth so that they gradually flow down.

• Now you need to cool to room temperature and close tightly with a lid.It is not necessary to store it in the refrigerator. It perfectly preserves its qualities in the room. Low temperatures will make it hard, and high temperatures will make it liquid.

Adherents of spiritual science really believe in the healing power of this product, considering that special mood and thoughts during the preparation of oil give the property to heal and give long years of life. In the same way, Indians approach cooking, which allows them to make tasty and flavorful from tasteless. From this we can conclude: if ghee is a melted creamy raw material, it means that ghee is a spiritually filled product. The appearance of the "golden elixir" is very appetizing. It has a golden honey color, it tastes sweetish, there are subtle notes of walnut, and the most surprising thing is that the oil smells of caramel. The main difference is that there are no additives and impurities.

100 grams of ghee contains a large number of calories - about 900. But do not be afraid, this energy value is typical for all fats. There are very few proteins here - 0.3 g - since lactose is lost after treatment. Carbohydrates - 0.6 g. The total mass of fat is 98 grams. BJU product (in percent) is 0.37: 0.47: 150.

The chemical composition of Indian oil is as follows:

• beta carotene;
• vitamin A;
• vitamin D;
• vitamin E;
• vitamin K;
• calcium;
• phosphorus;
• magnesium;
• sodium;
• potassium;
• iron.

Ayurveda claims that all people are subdivided into Watt, Pitt and Kapha. And for each type there are systems of life and nutrition. They give a person a full sense of harmony. As for ghee oil, it is allowed for absolutely every person. Ancient Indians discovered an amazing property of melted fat - the ability to cajole the human body from the inside. Thus, it stops the aging of organs, accelerates tissue regeneration, stimulates cell growth. Dietitians are convinced of the usefulness of the product for children and adults.

Ghee oil has such beneficial qualities as:

• stimulation of brain activity;
• strengthening memory and concentration;
• strengthening the protective functions of the immune system;
• work of the digestive system is getting better;
• processes of the gastrointestinal tract are normalized;
• cleans from salts, excess fluid, toxins, radionuclides;
• supports the cardiovascular system;
• has a powerful antioxidant effect;
• strengthens the walls of blood vessels, preventing them from the formation of thrombosis;
• the product diluted in water will save from colds, viruses and infections;

• accelerates the healing of wounds, scars, cracks, traces of acne and other skin diseases;
• helps with high blood pressure;
• participates in the fight against obesity, getting rid of unhealthy fats;
• facilitates and accelerates the absorption of beneficial elements from food;
• anti-inflammatory property prevents the appearance of cancer and tumor cells;
• the use of oil helps to get rid of headaches;

• due to the available substances affects the production of collagen;
• provides full growth and development of vital organs;
• positive effect on the condition of the hair, strengthens the nail plate;
• has a moisturizing and rejuvenating effect on the skin of the face and body;

• normal small intestine;
• all cell renewal processes are launched, slowing down premature aging;
• increases overall tone;
• whets the appetite;
• relieves osteochondrosis and radiculitis.

Today, ghee oil is used in almost all walks of life.Of course, the most successful application noted in the field of cooking. Ayurveda considers this product a source of stimulation of the gastrointestinal tract. It is excellent for frying, as due to the high melting point, the probability of burning, the appearance of smoke, as well as the production of harmful carcinogens is excluded. In fact, all this allows you to reuse fat, for example, for the next frying of food, although experts do not recommend this.

In addition, ghee can successfully replace conventional butter, vegetable, lard. Dishes prepared using gi acquire completely different flavors with a slight caramel smell. Like many centuries ago, Indian traditional cuisine cannot exist without gi. Indeed, it is the basis of such national dishes as kichari, bhaji, masurdal soup, tamatar paneer malay, kitcheri, tikka masala, alu gobi matar. Everyone knows that the distinctive feature of Indian cuisine is the abundance of spices and spices. But not everyone knows the secret of such uniqueness - it lies precisely in ghee oil.

In addition to cooking, this tool is widely used in the field of cosmetology - as a means to care for the face, body and hair. From a spoonful of healing oil and one egg yolk you get an excellent moisturizing mask for dry skin type. Action time - 30 minutes. Once a week is enough to get a visible effect - the face is soft and velvety. For owners of oily skin the following recipe is useful. Soak the flakes of Hercules in the heated milk, dilute the mixture with a tablespoon of oil. Make a mask more nutritious help turmeric and honey. The so-called scrub is applied with massaging movements, and after half an hour everything is washed off with warm water.

An excellent means to strengthen the hair will be the product in its pure form. The application is quite simple: apply along the entire length of the curls, put on a hat and wrap a towel. In such an environment, the greenhouse effect begins to act, helping nutrients to penetrate into each hair. After 3 hours, rinse with ordinary shampoo. Strengthen the effect and benefit of such masks for hair will help various essential oils, known for their cosmetic properties - eucalyptus, juniper, lavender.

As you know, each useful product has its own specific contraindications. To avoid negative consequences from the use of oil is possible only by observing the daily norm. Doctors set the permissible dose - 2 teaspoons - it will be enough to improve and strengthen the general condition. An important rule concerning food is to know the measure in everything. Overeating ghee, according to Ayurveda beliefs, will lead to the following points:

• the appearance of extra pounds;
• the appearance of atherosclerosis;
• relaxation of the stomach;
• retarded attention;
• drowsiness;
• fatigue.

The distinctive features of Indian oil are the method of preparation, the components contained and the structure of the result obtained. Be sure to note the huge difference in benefits and nutrition. Common ghee is a melted cream product. In contrast, Indian gi is characterized by a golden color, a caramel smell and a sweetish taste. In addition, it completely lacks various impurities and sediments.

But the most important thing is this: the process of melting makes the purest product out of butter, freed from milk protein and water. For this reason, such a "golden elixir" can be included in the daily diet, even those who can not tolerate lactose, as well as lovers of veganism.

Interestingly, the shelf life of gi butter is calculated for years, while all the taste and nutritional properties remain in the same quantity. On the contrary, over time, the baked product becomes better. As Ayurveda says, keeping the unique food in the fridge is wrong - it becomes harmful for the adherents of this science. In addition, the temperature regime can change the state of aggregation of ghee - from solid to liquid.

The optimal storage space is a shelf in the kitchen and always in a glass container with a tight-fitting lid. Healing oil can be considered only after 10 years of aging, because its benefits become stronger and more powerful tenfold. As for taste and color, they also change, for example, gi becomes lighter.

In recent years, more and more people are seeking a healthy lifestyle. Many of them limit themselves to various foods that not only poison their bodies, but also interfere with their spiritual state. Today's popular Ayurveda highly appreciates ghee oil for its amazing properties. Judging by the reviews of followers of this science, this product really eliminates problems with the digestive system, helps to cope with pain in the joints. Women celebrate the rejuvenating effect of this miraculous oil. Use as a cosmetic product after application gives hydration, softness and radiance to the skin of the face. In addition, it perfectly nourishes the body and hair. We can not say about the simple technology of its preparation. It is enough to buy fresh butter from cow's milk, from which you can make a real elixir of health and youth in a few hours.

About why homemade ghee is useful, see the following video.