Is ghee milk free

What is ghee and what is it about the health promises?

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Ghee is a term from Indian cuisine and means nothing more than concentrated butter or clarified butter. In Ayurveda, ghee are assigned a whole range of health-promoting properties. In this country, however, butterfat is valued solely for its good frying properties.

In the ancient Indian medicine of Ayurveda, ghee is considered an elixir of life. It is said to stimulate the digestive forces, which nourish the seven body tissues (plasma, blood, muscles, fat, bones, bone marrow, nerves and reproductive organs) and to keep the three vital energies, Vata, Pitta and Kapha, in balance. In Ayurvedic medicine, ghee acts as a carrier substance. Valuable active ingredients contained in ghee should be transported into the body and absorbed into the cells through the fat-permeable cell membrane. Ghee is also said to be able to bind environmental and body toxins and finally to expel them from the body.

The clarified butter that we know from the trade is produced industrially. Thermal processes such as pasteurization and melting, as well as physical processes such as centrifugation, gradually remove the water and milk protein contained in the milk. What is left is the liquid and clarified butter fat with a fat content of almost 100 percent. In comparison, the Butter Ordinance stipulates a minimum fat content of 82 percent, a maximum water content of 16 percent and a maximum amount of 2 percent fat-free dry matter for butter.

You can also make ghee yourself, as is common in Ayurveda. Fresh, unsalted sweet cream butter is simmered on a low flame for 30 to 40 minutes in a sufficiently large saucepan. Cooking evaporates the water and most of the protein is precipitated from the fat. The protein residues accumulate at the bottom of the pot. They may turn brown in the heat, but not too dark or even black. The ghee is ready as soon as the liquid has turned golden yellow, clear and translucent. In order to filter out the pure fat from the resulting liquid, all remaining protein particles are then strained off with the help of a cotton cloth or a fat filter. Ghee has a long shelf life, up to a year. Without refrigeration, it will keep tightly closed for about 3 months, at temperatures below 18 degrees Celsius for about. 6 months and if stored up to max. 4 degrees Celsius even up to 12 months. In Ayurveda, it is recommended not to keep the ghee in the refrigerator, as it is said to spoil more easily due to the moisture and to reduce the quality.

The clarified butter is suitable for baking, roasting and deep-frying due to its high content of saturated fatty acids of around 70 percent. The nutritionally more valuable oils usually only have a proportion of between 40 and 50 percent saturated fatty acids and, in native, cold-pressed quality, do not withstand the high temperatures of frying or deep-frying due to their higher proportion of unsaturated fatty acids and other ingredients such as protein and secondary plant substances.

If you don't want to completely do without frying and deep-frying in your kitchen, it is advisable to use clarified butter, coconut fat or ecological frying oils. Because of its fatty acid composition and its regional origin, clarified butter is more favorable than coconut fat. The ecological frying oils are cold-pressed, steam-treated oils made from specially cultivated raw materials that are more heat-stable due to their fatty acid composition.

Barth, A .: What fat for what. In: UGB-Forum 4, S. 181ff, 2004 N.N .: Ghee in medicine. from: (accessed on November 8, 2004)
Koerber, K. v. including: Whole food nutrition. Conception of a contemporary and sustainable diet. 10th completely revised edition, MVS Medizinverlage, Stuttgart 2004, pp. 285, 302
Maharashi-Ayur-Veda Health Center, Schledehausen: Recipe of the month - Ghee (clarified butter). In: Der Naturarzt 7, p. 302, 1992
N.N .: "Good" is none - fats and oils for frying and deep-frying. In: Test 2, p. 23ff, 2003
N.N .: clarified butter - an all-round genius in the kitchen. from: www. (accessed on November 8, 2004)
Schroeder, K .: Butter - butterfat more than just a raw material. Grain flour and bread 1, p. 48ff, 1999
Sehner, A. u.a .: Edible Fats, aid, Bonn 1998, pp. 13, 17, 21

Status: 2007

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