There is a difference of opinion among health professionals about the goodness or badness of ghee. The usage of ghee in the diet has been advocated for ages by our forefathers. In this blog, we will talk about all the pros and cons of ghee and clear all your doubts so you can safely include ghee in your daily diet.
Nutritional Facts about pure desi ghee
Pure ghee is cent percent fat. A large percentage of fat in pure ghee is saturated. There are 29% monounsaturated fats and 4% polyunsaturated fats. A tablespoon of ghee or 15g of ghee has approximately 135 calories, all of which come from fat. The cholesterol content in 15g of ghee is around 45 milligrams which is about 15% of the required daily intake. Ghee is free of sodium, carbohydrates, fibre, sugar and protein. Desi ghee has other minerals also, which makes its consumption good for people of all age groups. Ghee has high levels of Omega-3, Omega-6 and Omega-9 fatty acids. Also, it has excellent levels of vitamins A, D, E and K. It also has anti-oxidant properties.
Making a distinction between ghee and pure desi ghee
Several brands market their product as ghee when it is not actually so. Dalda or Vanaspati is a ghee-like cooking medium that is made from vegetable oils by the process of partial hydrogenation. Vanaspati is very high in trans-fats and is much cheaper than desi ghee. Clarified butter available in the market is not ghee. Ghee is one type of clarified butter. Ghee requires extra cooking that gives it a nutty flavour. The preparation of ghee will require more effort as it has to be cooked for a longer period.
The reasons why ghee made with traditional methods are not good
We have grown up hearing that homemade ghee is the best ghee. The traditional method is also known as vedic ghee manufacturing process and is divided into five interrelated steps. The steps include procurement and boiling, curdling, churning, separating and heating. Bilona is used to churn the curd. At the end of churning in the traditional method of ghee production, the butter and buttermilk get separated. This butter is then used to produce ghee. However, the shelf-life of traditionally made ghee is not as long as that of the ghee manufactured in the plant. This is because the ghee produced traditionally may have excess moisture, and the possibility of it getting spoiled is higher. In addition to this, too much heating in the traditional method is very harmful to the minerals.
The method used in processing plants.
While traditional methods of ghee-making are good, the methods used in processing plants can also produce the best ghee. The four methods that are widely used include direct cream method, creamery butter method, pre-stratification method and continuous method. Since high volumes of pure desi ghee have to be made, commercial equipment like steam-heat jacketed kettles are used. In the direct cream method, the kettles have agitators, steam regulator valves, pressure and temperature gauging devices and a portable, hollow, stainless steel tube for draining out the content. In the pre-stratification method, a continuous butter-making machine or a butter churn is used. In the continuous method, heating is done using a scraped surface of the heat exchanger (SSHE), and then moisture is eliminated with the help of a vapour separator.
Different variants of ghee are being produced by dairy product companies.
With the demand for ghee that is easily digestible and nutritious growing, manufacturers are using milk from grass-fed cows to produce ghee. Since the cows are allowed to graze in the open, the milk they produce is pure. They promise maximum nutrients and high quality. Since the milk used is rich in A2 protein, it will be easily digestible. The demand for A2 ghee has grown over time because a few people are intolerant to milk. Milk from certified dairy farms is used to manufacture the best ghee. As the cows are kept in healthy conditions and not given chemicals to increase the milk yield, the quality of ghee manufactured with it is also good.
Many dairy product companies promise that the ghee they market has been made with Bilona method. The Bilona churning process ensures that all the macro and micro-nutrients are retained. The ghee does not contain added preservatives, flavour or colour.
The processes involved in ghee manufacturing are done in brahammuhurat or dawn. It is scientifically proven that ghee made during dawn will be good for consumption.
Health benefits of pure desi ghee
Our forefathers recommended the consumption of desi ghee. They were quite right in this recommendation. Ayurveda also recognizes the benefits of ghee in the treatment of several ailments. People with an imbalance of kapha can use ghee to cure their respiratory ailments. Even people who are obese can consume ghee because it does not have bad cholesterol. Ghee is a rich source of vitamins, anti-oxidants and healthy fats. Ghee is a healthier alternative to butter because it is a rich source of vitamins, anti-oxidants and healthy fats. Moderate consumption of ghee can help the body absorb some essential vitamins and minerals. Ghee can be a healthy alternative to lactose products. As ghee is devoid of all milk solids, those having lactose intolerance and dairy allergies can consume ghee.
Ananda Dairy is one of the leading dairy product companies.
Many variants of ghee are produced by Ananda Dairy, which is healthy for consumption. Ayusham Ghee is ayurvedic ghee suitable for pregnant ladies with added benefits. BrahmiTulsi, Arjun, Bael, Shatavari and Ashwagandha are a few herbs that make it ideal for expecting women. Ananda Dairy’s Noni Ghee stimulates stomach acids to aid digestion. It meets 90% of one’s daily Omega-3 fatty acid requirements. Since it contains good fats, Noni Ghee helps maintain the good cholesterol in the body for a healthy heart. It can boost immunity, relieve joint pain, strengthen bones, aid constipation, and improve the functioning of the heart and gall bladder.
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