Properly made ghee should be semi-liquid at room temperature. Better-quality ghee is a rich golden color.This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have.
Preparation of Ghee
Milk is curdled. The curd is then manually churned until it precipitates butter and leaves behind some whey. The butter is then heated on a low flame until a layer of white froth covers the surface. This state indicates the end of process and the liquid obtained on filtering the suspension is pure ghee.
Religious uses
Ghee was frequently used for libations in Vedic rituals (see Yajurveda), and there is even a hymn to ghee. Ghee is also burned in the Hindu religious ceremony of Aarti. It is used in marriages and funerals, and for bathing idols during worship. In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is sacrificed along with four other sacred substances: sugar, milk, yogurt and honey. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma.
Top
Health concerns
Like any clarified butter, ghee is composed almost entirely of saturated fat. While the excessive consumption of saturated fat is linked with a variety of maladies, including coronary heart disease, ghee has been shown to actually reduce serum cholesterol in several studies.[2] Studies have explained the mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. The nutrition facts label found on bottled, cow's milk, ghee produced in the USA indicates 8mg of cholesterol per teaspoon.
A common misconception regarding the usage of ghee in Indian restaurants across the UK is that the key cooking ingredient is real ghee made from cow's butter, when in fact almost all restaurants use the more reasonably priced vegetable "ghee" version which in reality is poly- or monounsaturated partially hydrogenated vegetable oil and has high percentage of trans fats, which are increasingly being linked to some chronic health conditions. Not only does vegetable "ghee" contain high LDL, it also lacks ghee's ability to reduce serum cholesterol and it lacks the many health promoting benefits claimed for the real ghee. Though some popular types of vegetable ghee consist of only the nutritious and healthful non-hydrogenated palm oil.
When cooking, it is unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. These substances lead to a variety of health problems and diseases. On the other hand, ghee has a very high burning point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form the dangerous free radicals when cooking.
Ayurvedic texts describe many diverse mind/body benefits. For example,
- Absorption: Ghee is an integral part of the science of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.
- Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.
- Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.
- Mind: Ghee is said to promote all three aspects of mental functioning -- learning, memory and recall.
- Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).
- The American Heart Association recommends choosing dishes prepared without ghee.
Other uses
Ayurveda makes use of ghee in medications. Eating ghee is believed to enhance virility and sexual potency.
In India ghee comes under the 'AGMARK' which is the equivalent of ISI in India.
|
