"Liquid sun" is called ghee in India, the birthplace of Ayurveda. For centuries, this product has been used not only in cooking, but also in folk healing. The benefits of ghee are really great, but only if the product is properly prepared.

What is ghee

Ghee is obtained by special processing of butter. The bottom line is to drive out all the water, protein and lactose from the natural cow product. The result is a highly concentrated animal fat, free from harmful impurities.

You can cook ghee in industrial and domestic conditions. Moreover, the methods of processing ordinary butter differ significantly. If the industrial method involves the use of a centrifuge, then the housewives, for obvious reasons, use the method of heating the original product in a water bath.

At the same time, a characteristic foam forms on the surface of the melted oil lump, which must be removed. It is in it that the coagulated protein is contained. As for excess water, they simply evaporate when heated.

To complete the cleansing process to the ideal, some housewives additionally filter the ghee through a gauze filter or a simple sieve so that not a drop of foam gets into the finished product. The result is a pure, clear, golden oil that truly resembles molten gold.

Useful qualities of ghee

The nearly 100% fat content of finished ghee speaks of its high nutritional value. It is important that the home heating treatment preserves the optimal amount of vitamin D, A and E. Moreover, due to the removal of water and protein, the amount of these essential vitamins for beauty and health is increased.

The main culinary meaning of obtaining a melted cream product is to increase its shelf life. In hot climates, this is essential. Ordinary butter at room temperature will go bad in a few days. Ghee will retain nutritional and taste properties for at least a year. Experienced housewives say that a properly prepared product can stand for five or ten years without going rancid.

The benefits of ghee is a special knowledge that is mainly associated with Ayurvedic knowledge. However, even without it, you can understand that the product is useful due to the concentration of vitamins and high energy value. And Russian folk healers also knew about the benefits of ghee. Using it, our ancestors prevented rickets, osteoporosis, decreased vision, metabolic disorders.

At the same time, the dangers of ghee prepared without technological violations are mentioned in rare cases. They are mainly associated with food abuse.

Healing properties of ghee

If highly concentrated cow butter is prepared correctly, then it can be used not only for food, but also for medicinal purposes. In folk medicine, the product is used as a safe drug that can help with certain diseases. It is used both externally and internally.

Externally melted butter is used both for massage and for rubbing certain parts of the body. According to Ayurvedic knowledge, the warming life-giving energy of the sun is concentrated in the product. It is used like this:

With frequent headaches, you need to rub a small amount of the product, literally half a teaspoon, into the temporal region, calves, shoulders and palms. It would be good for women to lubricate the area of ​​\u200b\u200bthe appendages;

If the joints often hurt, pain in the lower back torments, then the oil will warm the body and soothe. You need to rub a small amount of oil in those places that bother you the most;

At the first sign of a cold, you need to rub your feet and palms with oil and go to bed.

People with reduced immunity can use ghee to increase the energy of the body, strengthen immune forces, fight depression and bad mood. The effectiveness of the procedure increases if you do it regularly before going to bed.

Inside the product is used if you need to improve health:

Improve digestion;

Simulate the production of enzymes;

Normalize metabolic processes;

Improve bowel function;

Get rid of physical weakness, weakness;

Boost immunity.

Inside, the oil is taken in a small amount - no more than one teaspoon - after meals. Ayurveda teaches that if a person has a disrupted digestive system, then the development of numerous serious diseases is only a matter of time. Reception of melted butter quickly, safely and effectively solves this problem, gently restoring the work of the digestive tract.

But in order to strengthen the immune system, the oil should be eaten on an empty stomach, mixed with honey, fruits, nuts or oriental spices (saffron, cardamom, fennel, cinnamon). Spices per teaspoon of the product need literally a pinch. To enhance the benefits of such an immunostimulating agent, it can be combined with fresh fermented milk products, such as natural yogurt. The first results will be visible literally in 3-4 days.

The harm of ghee

Despite the undoubted benefits and nutritional value of clarified butter, we must not forget about its potential harm. We are talking about pure fat, which can disrupt the gastrointestinal tract, instead of curing it.

In addition, fatty ghee is bad for the pancreas and dangerous for the liver. If a person suffers from diseases of these organs, he should refuse treatment with oil or use it for food purposes. We must not forget about the cholesterol that is in the product. Abuse of it is a direct path to the development of atherosclerosis and metabolic diseases.

Melted butter is very high in calories. Therefore, those who want to lose weight or suffer from obesity should not use the product. For everything else, you can use oil for frying. It does not burn, does not taste bitter and has a wonderful taste.

How to cook ghee

Making ghee at home is easy. However, a spread, that is, a product with herbal supplements, is not suitable for these purposes. It is necessary to heat butter, which contains at least 82.5% milk fat.

How to do it:

1. cut the existing butter into pieces;

2. put in a saucepan and put on a small fire;

3. as soon as the butter melts, the fire must be reduced to a minimum. Do not close the pan with a lid, otherwise the water will not evaporate. The oil should languish, boiling is unacceptable. At first, the melted butter will be dark in color and cloudy. This is fine;

4. when a lush foam cap forms on the surface of the oil, do not rush to remove it. The foam must settle a little on its own, otherwise you will remove and throw away too much of the wonderful oil along with it;

5. after the foam has settled, it must be removed with a slotted spoon;

6. The oil should be further aged, based on the hour of languishing for each kilogram of the original product. In the process of languishing, do not stir the oil with a spoon;

7. If foam appears during this time, it must be removed.

When the oil is translucent golden and has a wonderful nutty flavor, it is ready. You can strain the product, then pour into glass jars. It is not recommended to store ghee in plastic containers.

Ghee is considered a very useful product: the Indians consider it almost liquid gold - in the sense that it has a surprisingly beneficial effect on human health. Of course, ghee was also used in Russian cuisine, but today it is almost forgotten, and there are not many recipes for its preparation.

But in many sources you can find a description of the properties of ghee from the point of view of Ayurveda - the ancient Hindu science of a healthy lifestyle. It cannot be said that we do not understand the attitude of the Indians towards this product at all, but it seems to many of our compatriots that they exaggerate its healing properties too much - if everything is so simple, then why don’t we know about it? Indeed, in Russia, dairy products, including butter, have always been very popular among all segments of the population - why don't we use it in the treatment of diseases?

In fact, ghee really has healing properties, but due to the sharply different nutritional patterns, these properties in our country could not manifest themselves in the same way as in India and other countries of the East. Russians are accustomed to traditionally consume a lot of different protein foods - meat, fish, poultry, generously flavoring them with fats; Hindus, on the other hand, are more committed to plant foods, which go well with ghee - they call it ghee or ghee.

Melted butter production

Few people know exactly how to cook ghee. Most people buy it in the store, believing that if it says "ghee" on the package, then this is the very natural healthy product. At best, you can buy butter prepared in the correct industrial way: first it is melted at a temperature of 40-50 ° C, water, milk sugar and milk protein are separated using a centrifuge. The remaining butterfat is quickly heated to 100°C in special vacuum boilers - while all the remaining water evaporates, then whipped using compressed air and packaged in sealed packages.

Unfortunately, many manufacturers, wanting to reduce the cost of the process, add vegetable ingredients to such butter, and also use non-standard or even spoiled butter as a raw material - in fact, what kind of butter to melt? They even manage to use the completely spoiled product as a raw material: when melting, hot water is added to it - about 15%, a small amount of soda and other additives that eliminate unpleasant odors and tastes.

How to make ghee at home

Still, it is better to cook ghee at home, on your own, but there is not always time and energy for this; then you should be more careful and choose the most famous and proven brands, both foreign and Russian.

Quality ghee does not have any special flavors and odors - it should have the smell and taste of rendered milk fat. The consistency of the oil is soft but grainy; if it is melted, it will be transparent, uniform in color, yellow or light yellow - there should also be no sediment.

Recipes for making ghee are very different. There are so many recipes where it is recommended to simply melt it in a saucepan, collecting foam and solid particles with a slotted spoon, until the water from it is completely evaporated, and then strain. You can do it this way - it will still be more useful than butter with milk proteins and liquid; it will turn out a clear golden yellow oil, and the food cooked with it will be much tastier than usual.

For example, if you fry fresh mushrooms in this oil, and then pour them over them and put them in the refrigerator, they can be stored for several months and remain fresh, as if they were just picked and cooked. Ghee is great for frying - it doesn't smoke or foam, and gets even healthier over time.

However, this oil does not have the medicinal properties mentioned in Ayurveda - real ghee, used for the treatment and prevention of diseases, is prepared according to other recipes that are completely simple and do not require special conditions.

Ghee preparation

It is better to cook ghee from homemade butter, but if it is not available, you can choose it in the store, carefully reading the composition and checking for hardness - real butter always becomes very hard in the refrigerator. To prepare ghee, boil water in a large saucepan, and put a smaller saucepan in it - so that its bottom is in the water, but does not touch the bottom of the large saucepan.

The oil is placed in the upper pan - it can cook for several hours; first it will melt, and then foam will appear on it - it must be removed; a sediment forms at the bottom - it is not necessary to touch it.

If you put 1 kg of high-quality butter in a pan, then after 4-5 hours it will turn into real ghee - transparent, golden or amber-yellow - it depends on the degree of its fat content. When sediment at the bottom becomes clearly visible through the ghee, the pan can be removed from the water bath and the oil carefully drained so that this sediment does not get into the finished product. You can also strain the ghee through cheesecloth - then certainly there will be no impurities left; thickened ghee may have a whitish-yellow color.

With such a reheating of the oil, it is cleared of everything superfluous - milk proteins, water, etc., and it cannot burn, even if you are distracted and “overlooked” the cooking process. You can use an enameled or glass pan - you do not need to take an aluminum one.

Properly prepared ghee can indeed be stored for years - this only increases its medicinal properties. Of course, we are unlikely to store it - we will quickly run out of it, but even if we replace ordinary butter in our diet, our health will definitely improve in many ways.

According to Ayurveda, ghee is much more easily absorbed by the body than regular butter; it does not raise the level of cholesterol in the blood, improves digestion and strengthens the immune system; improves the condition of tissues, has a beneficial effect on perception, mental activity and the human reproductive system.

The benefits and properties of ghee

When in the fall, in cold and windy weather, the nasal mucosa begins to dry out - this happens to many people - you need to lubricate it with ghee - this will protect you from colds and infections.

Cosmetically, ghee is also miraculous - it can quickly penetrate into the pores of the skin, and is perfectly absorbed into it. Getting inside the skin layers, it begins to dissolve and remove salt and toxins accumulated in them, so that the skin after procedures with ghee - for example, after massage, becomes soft, smooth and tender.

Ghee butter treatment

As for treatment with ghee, there are some nuances here. With weak immunity, for example, it is recommended to use it in the morning, along with spices - fennel, saffron, cardamom, etc.; nuts, dried fruits, honey; fermented baked milk, sour cream, cream, but besides these products, you don’t need to eat anything else for breakfast.

Inflammatory processes, digestive disorders, metabolic disorders are treated with a mixture of ghee (2/3) and medicinal herbs (1/3), smearing certain parts of the body with this mixture or simply holding it in the mouth.

Migraine, atherosclerosis and other diseases can also be treated in a similar way, but the effect of such treatment is promised only to vegetarians - followers of the teachings of the Vedas say this. They call meat, fish and eggs "products of violence" - hence it is clear why in Russia, as in European countries, the treatment of diseases with ghee has never been used - our dietary traditions make such treatment inappropriate.

However, no one bothers us to use ghee in cooking. Replace with it the usual butter and other animal fats, and you will soon feel that it has become easier to move, and your mood always remains upbeat and cheerful.

Subscribe to us

06.07.17

Ghee is a valuable healthy product, which is a concentrated milk fat. In Russia, such oil was called liquid gold for its beautiful yellow color and high nutritional and medicinal properties.

It can be stored at room temperature for 6 to 9 months, and in a cold place for up to a year and a half. In the old days, this was of great importance. After all, only a fairly wealthy part of the population could afford the glacier.

Let us consider in more detail what are the benefits, what are the beneficial properties of ghee for the body, is there any harm and contraindications?

How to choose a good product and check its quality

The quality must comply with GOST 32 262-2013. According to this document, the composition may include:

• milk fat - 99%;
• carotene (food coloring) - 3 mg / kg;
• butylhydroxytoluene (antioxidant) - 75 mg / kg.

There should be no other additives.

Color - from light yellow to yellow. There is no smell. The texture is dense, granular or homogeneous, in appearance it resembles high-quality candied honey.

Taste - creamy with a slight hazelnut flavor. After the test, a sweet aftertaste remains on the tongue.

It is advisable to buy only from good, well-known manufacturers that you can trust. In the store, you need to ask the administrator for a certificate for a batch.

The price of a quality product cannot be low: from a kilogram of quality, even at home, 0.7 kg of ghee is obtained.

The packaging should be written, according to GOST, "ghee", and not "film" or other options.

After buying at home quality can be checked by melting butter in a frying pan. It must not:

• smoke (at temperatures below 205 degrees);
• foam;
• smell bad.

If the product does not meet these conditions, then it is better to try to return it to the seller or throw it away.

An expert, the rector of MGUPP, Professor D. A. Edeleva, speaks about the sample of the product:

Composition, calories per 100 g, nutritional value, glycemic index

The product consists entirely of milk fat, which includes unsaturated fatty acids (35%), including:

• oleic, regulating lipid metabolism;
• linoleic, providing the permeability of cell membranes;
• arachidonic, necessary for the functioning of the brain and adrenal glands.

The product contains vitamins:

• retinol (vitamin A), actively involved in redox processes;
• tocopherol (vitamin E) - an antioxidant that slows down aging;
• niacin (vitamin PP), which normalizes blood cholesterol levels and is responsible for the stability of the nervous system.

Macronutrients:

The melted product contains another microelement which is part of hemoglobin. The cholesterol content is 220 mg / 100 g, so it should be consumed in a limited way.

Calorie content is about 900 kcal / 100 g. In 1 tbsp. l. contains 15 g. This corresponds to approximately 135 kcal. In 1 tsp. fits 5 g - about 45 kcal.

Nutritional value is determined only by milk fat- not less than 99%. Proteins account for only 0.2%. There are no carbohydrates in the product.

Glycemic index is zero. After absorption, blood sugar does not rise.

Differences from regular butter

Which oil is healthier - regular butter or ghee?

Natural butter is very healthy, but it can only be bought from farmers. If we compare real baked goods with store-bought, then it has more advantages:

• free from antibiotics and other additives designed to maintain freshness and taste;
• stored for a long time;
• stable when heated. Even when frying, it does not burn, releasing carcinogenic substances;
• has a number of unique medicinal properties, different from creamy.

Conclusion: both types of product are useful in a reasonable amount. provided they are of natural origin.

But ghee, cooked at home, butter from high-quality butter is more useful than its counterparts.

What is good for the body

Fat, including milk fat, is a source of energy fuel. It is part of cell membranes and hormones.

For adult men and women

The product, decomposing in the body into carbon dioxide and water with the release of heat:

• participates in the production of sex hormones (testosterone and estrogen);
• helps the absorption of slow carbohydrates, normalizing the work of the stomach, intestines;
• improves the quality of the skin, giving it a fresh, radiant appearance;
• has a rejuvenating and tonic effect;
• neutralizes the action of free radicals.

Women this oil useful for the prevention of gynecological diseases.

In men, regular use of the product improves exercise endurance and sperm quality preventing infertility.

Pregnant and lactating

Is this oil good for pregnant women? "Liquid gold" is very useful for the expectant mother, because it:

• contributes to the formation of bone and connective tissues of the embryo;
• reduces possible discomfort in the bladder area, increasing the elasticity of smooth muscles;
• helps to make a reserve of hemoglobin in the body, preventing postpartum anemia.

It is also recommended for women during breastfeeding, because it:

• improves the quality of breast milk;
• reduces the likelihood of allergic reactions in mother and baby;
• ensures the intake of calcium into the body of the child (you can not be afraid of premature overgrowth of the fontanel).

children

What are the benefits of ghee for children? Children product can start introduce as part of complementary foods, starting at five months in the amount of 1 g, gradually increasing the dosage to 5 g by one year.

By the age of three, daily intake can be increased to 10 g. It increases immunity in children, as well as:

• prevents rickets, caries;
• contributes to the proper formation of the reproductive system;
• normalizes bowel function.

It can even be given to children allergic to cow's milk protein. However, the product is not recommended to be regularly introduced into the diet of obese children.

In old age

With age, due to hormonal changes in the body, apathy, despondency occur, memory and concentration deteriorate.

Ghee with daily reasonable use removes these unpleasant symptoms, restoring activity and clarity of mind, increasing stress resistance, efficiency.

In women, the product prevents the development of osteoporosis, and in men it helps to maintain their health.

Allergy sufferers, diabetics, athletes

The product, when reheated, is freed from protein and milk sugar, while maintaining biological activity. Therefore it can be introduced into the diet of people who are allergic to cow protein, sick.

For athletes, it serves as a source of energy, increasing endurance to loads, helping to restore muscles after training.

Potential danger and contraindications

Health damage can be caused by excessive consumption, especially with high cholesterol, obesity, the use of counterfeit or spoiled product during storage.

The daily norm for healthy adults should not exceed 15 g, and the frequency - five times a week. For athletes, the norm can be increased to 20 g. For children, the daily norm is 5-10 g.

Elderly for therapeutic purposes can be used in a mixture with(at the tip of a knife) in an amount of 5 g, dissolving in the mouth half an hour before breakfast.

If you fry in ghee, what will be more - good or bad? It's better for frying. or creamy.

More resistant to heat, does not burn. It starts to smoke only at a temperature of 205 degrees.

In cooking

Used for frying and dressing dishes. The food takes on a creamy nutty flavor. The crust after frying is golden, crispy.

flavored oil. The product easily absorbs and retains odors and flavors. You can make it with the taste of any spice. For example, with cinnamon, etc.

For this product:

• heated in a water bath;
• mixed with spice;
• keep in the bath for five minutes;
• strain through cheesecloth into a prepared dry container.

This sauce can be served for breakfast with toast or pancakes in liquid form. For spreading it is convenient to use a special brush.

How to heat oil at home - video recipe:

French stewed carrots. To prepare one serving, you need to take one medium size, finely grate and add to 5 g of ghee for 1-2 minutes.

Then salt and season with a pinch of cinnamon. Serve for breakfast with a soft-boiled egg.

Baked chicken breast with melted butter and pea sauce - Belarusian national recipe:

For weight loss

For those who want to lose weight, the product is undesirable. It can be eaten no more than twice a week, using boiled or stewed vegetables for dressing. The amount should not exceed 10 g per day.

In folk medicine

It has also found application in folk medicine. The therapeutic effect is based on a tonic, restorative and rejuvenating effect.

Against cough:

• 5 g of oil;
• 10 g of honey;
• 200 ml hot milk.

Such a well-known mixture, drunk at night, will relieve a sore throat, a debilitating cough.

From sinusitis: 3 drops of a liquid warm remedy instilled into the nose will speed up recovery and prevent the disease from becoming chronic. You need to bury in the morning and at night.

With joint disease and sciatica: due to its warming and anti-inflammatory properties, melted natural butter can be rubbed overnight into sore spots, then wrapping them warmly.

To enhance the effect, mix with aloe juice: 1 tbsp. l. take 1 tsp. juice.

With myopia:

Mix, drink half an hour before breakfast. This will prevent the development of the disease, strengthen the muscles of the fundus.

In cosmetology

Milk fat has a beneficial effect on any skin, softening, nourishing, rejuvenating. It can be used externally for the face and body in its pure form or make cosmetic masks, ointments and creams for future use on its basis.

Cream for wrinkles around the eyes. Components:

• ghee - 10 g;
• castor oil - 2 g;
• neroli aromatic oil - 2 drops.

Melt the main ingredient in a water bath, mix with the other two, pour into a dry glass container. Apply to the area around the eyes instead of night cream with gentle patting movements.

For tired, dull skin: Apply to cleansed face and neck a 5% solution of ascorbic acid from an ampoule. After drying, smear the skin with warm ghee. After an hour, remove the excess with a damp cloth.

Apply in the evening for ten days. Then take a break for a week and repeat. Wrinkles after such a procedure are smoothed out, the skin thickens and begins to shine.

Now you know why, in addition to cooking, ghee is used, it will benefit or harm the body when frying on it.

Ghee is a valuable product whose health benefits have been proven over time.

You need to purchase a quality product or cook it yourself, at home, not forgetting about moderation in use.

In contact with

They say that the first ghee was cooked in India, where it is called Ghee.
Among the Hindus, this oil is considered a very valuable product (like gold and grain), symbolizing the well-being of the family and having numerous healing properties.

Its main property is that it is good for our liver - it is better absorbed by the body and helps in the digestion of food, promotes the removal of toxins and toxins, and also protects against free radicals, which, of course, leads to increased immunity and preservation of youth.

Total cooking time - 1 hour 10 minutes
Active cooking time - 0 hours 15 minutes
Cost - average cost
Calories per 100 gr - 748 kcal
Number of servings - 100 servings

How to cook ghee

for the family with recipes, step by step photos and a shopping list

Choose where to send you the menu for the week:

Ingredients:

Butter - 1 kg.

Cooking:
1. As the name implies, ghee is just melted butter ... however, with a certain technology. During the melting process, the butter is cleared of all solid impurities (lactose, for example), protein (casein, which increases the level of bad cholesterol in the blood) and water.
And even after prolonged heat treatment, ghee is rich in antioxidants, vitamins A and E ...

Ghee can be stored for quite a long time - up to 9-15 months, when frying it does not burn, does not foam and does not smoke - important qualities! In addition, it has an excellent taste, with a subtle nutty smell.

Ghee can be prepared in several ways: by slow and prolonged heating (oriental), melting in a water bath, melting with some water (in Russian), as well as in the oven or with the help of modern kitchen helpers, such as a slow cooker, for example ... there are many ways - the essence is the same: to get healthy, pure oil without any impurities and water.
I will focus on the first method, the so-called ghee.

What do you need to know before you decide to make ghee?
Firstly, the original product - butter must be of high quality, with a fat content of at least 82% (preferably), not containing any additives or salt.
Secondly, the pan should be taken with a thick bottom - it will not burn in such a sediment.
Thirdly, the heating time depends on the amount of oil. It will take about 1 hour for 1 kilogram of oil.

2. So, gradually melting, the oil will almost reach the boiling point. White foam will begin to appear on the surface. Then it is necessary to reduce the fire to the lowest possible minimum (the oil should not bubble violently) and leave it to languish further without closing any lid - the water should evaporate.

3. So gradually more and more foam will appear, such a foam cap will form on the surface.

4. At first it will be airy, but at the same time quite oily. Therefore, do not rush to remove it, remove some oil along with the foam, but we need to?! ... let it boil calmly ...
Just remember - do not mix it!

5. After some time, the foam will become noticeably smaller, it will no longer be so lush.
Now remove it carefully with a slotted spoon, allowing time for the oil to drain back into the pan.

6. If desired, you can also strain through several layers of gauze into another pan, and then put it again on a minimum fire to heat further, until the desired color and smell.
I do this in order to get rid of the sediment that has formed at the bottom of the pan - after all, it can still start to burn and can spoil the taste of the oil.

7. The oil is still a little cloudy, but ...

Ghee was widely used in ancient India. The sages claimed that such a simple product can save the human body from many ailments. Ghee is achieved by heating the composition and removing excess water, lactose and protein from it. The composition is used to prevent various diseases. Also, the product is applied to damaged areas of the body.

What is clarified butter

1. The product is obtained through a long heat treatment. As a result, highly concentrated animal fat is obtained from butter. As a result, there are no harmful impurities in the melted product.
2. Ghee is usually extracted in two classical ways. In the first case, the product is processed on an industrial scale using a centrifuge. The second option is significantly different.
3. The product is placed on a steam bath and heated until excess moisture evaporates from the composition, excess enzymes come out. In the second case, foam is formed, which must be disposed of, it contains protein.
4. Moisture disappears through heating and further evaporation. It is easy to bring the mixture to the perfect consistency. To do this, housewives resort to using a fine sieve or gauze filter. The composition is filtered into a separate container.
5. In the process of filtering the product, an ideally pure mass of saturated yellow color is obtained at the output. In ancient India, the sages called the composition liquid sun or molten gold. In this form, the product can be stored for a long time.

Melted butter features

1. Ghee contains the highest percentage of fat, so the product has a high nutritional value. Heat treatment of the composition at home allows you to save the necessary vitamins (E, A, D) in ghee.
2. After evaporation of the liquid and removal of the protein, the concentration of trace elements increases significantly. Enzymes contribute to the maintenance of human health and beauty. Basically, butter is processed into a ghee product for longer shelf life and usefulness.
3. If you live in a hot climate, these conditions are detrimental to products. Classic butter is not suitable for use after several days of storage at room temperature. The melted composition in the same conditions can be kept for about 1 year or more.
4. The benefits of ghee became known through Indian teachings. You also do not need to be an expert to fully appreciate the rich vitamin composition of the product. The composition contains a concentration of vital trace elements and a high energy value.
5. In ancient times, ghee did not bypass Russia. Experienced elders knew about the healing qualities of the product. Our ancestors actively fought against osteoporosis, rickets, poor eyesight and problems of the gastrointestinal tract with the help of ghee.

1. If you follow a number of rules for processing butter into ghee, it can be used not only for food purposes, but also in the fight against many ailments. It is known that ghee is widely used in folk medicine.
2. The product is loved for its effectiveness and safety for the body. Ghee, when properly processed, cannot actually harm a person. The composition is widely used for internal and external use.
3. Often the oil is applied as a massage agent or for rubbing various parts of the body. If you rely on the ancient beliefs of the people of India, the composition has the life-giving energy of the sun, which can warm up and cure a certain ailment.
4. Ghee is effective for frequent migraines and headaches. Enough to take 10 gr. product and begin to slowly rub the composition into the temples, shoulders, palms and calves. Girls are recommended to rub the area of ​​​​the appendages.
5. If you suffer from frequent joint pain or discomfort in the lumbar region, ghee in the form of rubbing will relieve inflammation and calm the nerve endings. Rub a small amount of the composition on the places that cause the most discomfort.
6. Ghee is especially effective during colds. If you have the first symptoms of the disease, it is strongly recommended to rub the composition on the area of ​​\u200b\u200bthe palms and feet. After the manipulation, lie down to rest.
7. Ghee is effective for raising the immune system and the overall tone of the body. After taking the product inside, you will soon feel better. The composition is effective against depression and malaise.
8. Consume a small amount of ghee before bed to promote health. Thus, the activity of the digestive organs, the production of enzymes and metabolic processes are normalized. Immunity will increase, weakness will disappear.
9. Also, the product can be eaten at 15 gr. after eating. Such manipulations are carried out to rid the ailments of the digestive system. Soon all diseases will disappear. Ghee in the shortest possible time gently restores the digestive tract.
10. If the emphasis is only on raising the immune system, then the product should be consumed on an empty stomach. It is advisable to combine the oil with fruits, honey, nuts or spicy spices. The composition is effective in combination with natural yogurt. The result comes in the first few days.

Harm to the body of ghee

1. Despite all the benefits of ghee and nutritional value, the product can harm the body. This is almost pure fat, so if you do not follow the daily norm of the product, you can harm the gastrointestinal tract.
2. Also, ghee will significantly harm the liver and pancreas. If you have found pathologies associated with these organs, it is strongly recommended to stop using the animal product.
3. The melted product contains a high cholesterol content, so the abuse of oil will lead to the development of a disease of metabolic processes and the occurrence of atherosclerosis.
4. It is forbidden to eat the product for people who are obese. The composition is considered very high-calorie, so the use of ghee can aggravate the situation and provoke an even greater set of adipose tissue.
5. The product is excellent for frying and has a unique taste. Individuals who do not experience such problems will enjoy dishes that are cooked in ghee. The product does not burn and does not burn.

1. To make ghee at home, you do not need to have special knowledge and skills. The only condition is that only a natural composition without additives is suitable for a quality product.
2. For such purposes, it is necessary to melt butter with a fat content of at least 82%. Chop the composition into pieces, send to a saucepan of a suitable volume. Turn on the stove at medium power, wait for the oil to thaw.
3. Reduce the power of the burner to a minimum, it is forbidden to cover the pan with a lid. Otherwise, the moisture will have nowhere to go, it will remain in the composition. Watch the process carefully, do not allow the oil to boil.
4. Do not be alarmed if at the beginning of the manipulation the composition is dark in color with a cloudy base. This process is quite normal. Do not rush to get rid of the lush foam in the process of languishing the product. The hat should drop a little.
5. Use a classic slotted spoon to remove foam. After that, the oil must be simmered at the rate of 1 hour per 1 kg. product. It is strictly forbidden to stir the composition with any devices.
6. The readiness of ghee can be determined by the pleasant nutty aroma and the transparency of the mixture. To obtain a purer composition, pour the mass into glass jars through a gauze or fabric filter. Do not store oil in plastic.

Ghee is of great benefit to the human body. If you have no contraindications to the use of the product, the composition will help you improve your overall health and suppress the presence of possible ailments. The main condition remains that the product should not be abused, otherwise you can exacerbate the course of diseases and provoke obesity.

Video: treatment of bronchitis and cough with propolis in ghee