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Ghee

ghee

Ghee: Better than Butter? NO, but, it does also have good qualities as does butter

 

Butter which is grass fed and organic, especially raw, has immense health benefits. There is also the choice to eat or cook with ghee, and reap the health benefits of butter in its clarified form.

Many Ayurvedic practitioners say a little ghee will help loosen up the body in general, and in particular tight hamstrings, and other arthritic or tight or tense stressed parts of the body.

Ayurvedic physicians also suggest ghee for a host of ailments ranging from poor digestion to memory loss.

But what is this liquid gold and how does it differ from regular butter?

Ayurveda places ghee, or clarified butter, at the top of the oily foods list, as it has the healing benefits of butter without some of the elements of butter: (saturated fat, milk solids, which are good, but, in some cases one may want to avoid for various reasons).

The Susruta Samhita, an Ayurvedic classic, claims ghee is beneficial for the whole body, and recommends it as the ultimate remedy for problems stemming from the pitta dosha, such as inflammation.

Long a favorite of yoga practitioners, ghee lubricates the connective tissues and promotes flexibility, says Dr. Vasant Lad, director of the Ayurvedic Institute in Albuquerque, New Mexico. By tradition, the preparation has been used to promote memory, intelligence, quantity and quality of semen, and to enhance digestion. Modern science tells us that ghee also harbors phenolic antioxidants, which bolster the immune system.

Even better than ghee is aged ghee—up to 100 years—which treats alcoholism, epilepsy, fever, and vaginal pain, according to Ayurvedic physician Robert Svoboda. Medicated ghee (ghrita in Sanskrit), meanwhile, combines clarified butter with healing herbs. Ghee's benefits extend to topical use as well. Ayurvedic beauty expert Pratima Raichur suggests it as a massage base to calm sensitive pitta-type skin. The Indian Materia Medica, a widely respected source book for Ayurvedic remedies, recommends ghee, sometimes mixed with honey, as an application for wounds, inflammation, and blisters.

Activator X

If you are looking for Weston Price's high vitamin butter oil rich in activator X that came from cows eating fresh spring grasses, look no further, this is it. Weston Price would use a mixture of Ghee, (also known as high vitamin butter oil), and cod liver oil to heal cavities, stop convulsions, heal broken bones, and practically raise the dead.

Some Ayurvedic practitioners suggest taking 2 teaspoons per day as a supplement, or simply use ghee in your cooking. Just remember that ghee is fat, and only a certain amount of total fat is necessary in the diet. If you use ghee, reduce your total fat intake proportionately. You must however get the advice and consent of your medical Dr. before eating ghee, or doing anything stated herein.

Product Description

Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for up to a year. Organic Ghee is rich in nutrients, including healthy fat soluble vitamins which aid in the absorption of nutrients in the foods. Ghee contains naturally occurring CLA, Vitamins A, D & K. Per Ayurveda, cow ghee is one of the most sacred foods. During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Ghee does not contain milk solids, which gives it a very high smoke point (~485 °F). Because it is very stable at high heat, it is considered one of the best oils for baking, sautéing and deep fat frying. When you sauté or fry with butter, milk solids can burn causing an unpleasant odor, appearance and taste. Also, there is no hissing, popping or splattering when you use ghee. It also has a sweet aroma and actually becomes richer in flavor as well. Ghee does not contain harmful trans-fats which can cause heart disease and many other serious health problems. Well-prepared ghee is very shelf-stable because it has low moisture content. Keep in an airtight container at room temperature for 2-3 months. In the refrigerator, it can last up to a year.

Why Cultured Ghee?
Milk contains lactose, a natural sugar which gives it that delicate sweet taste. In order for the body to breakdown lactose, an enzyme called lactase must be present. Many people lack this valuable enzyme in their digestive system causing a common digestive problem known as lactose intolerance. In order to metabolize lactose, lactase must always be present. During the culturing of milk or cream, lactose is converted into lactic acid. This makes for a much more digestible product for many people. Remember, generally ghee does not cause a problem with lactose intolerance. This is because during the ghee making process, the lactose is removed even if the butter used to make the ghee was not made from fermented cream.
 
Cultured Ghee is known as Desi Ghee in India, where the word desi means prepared with indigenous method. Please note that this product is not a source of live and active cultures.

*Copyrighted by Lazaro Angelus Lanza and A Course in Life 2013-eternity

*All statements contained herein, and any and all information or anything of any sort conceivable associated with Lazaro Angelus Lanza and or A Course in Life, or anything or anyone associated thereto, in any way conceivable, do not make any healing claims whatsoever. You are to seek the advice of your Dr. and follow that advice solely. None of the statements or information contained herein have been evaluated by the FDA.

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