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You may need to use butter for some recipes as you prepare for dinner or dessert, pastries, cakes. Butter adds flavor to certain dishes. Ghee oil can be a better alternative in terms of the body's requirements, although it is not necessarily bad for health to use butter as measured. Ghee is a type of butter made from butter, separated from oil and milk. After the milk is caramelized and solidified, the rest is ghee oil.
The difference of ghee oil from butter
Understanding the differences between ghee and butter will help you determine which one to use when cooking. Ghee has a higher burning point compared to butter, so it does not burn so quickly. Because of this feature, it is ideal for sautéing or frying food. Butter lights up at 177 ° C, because the casein and lactose in it will burn, but the ghee oil can withstand up to 252 ° C. For those who cook at high temperatures and want to fry, ghee oil is a better choice. Ghee oil is much better in this respect than butter, coconut oil or olive oil. Ghee also produces less acrylamide when heated compared to other oils.

Acrylamide is a chemical compound formed when starchy food is prepared at high temperatures. This chemical is known to increase the risk of cancer in laboratory animals, but it is unclear if it increases the risk of cancer in humans.
Nutrition profiles of butter and ghee oil are almost identical. However, since the milk is separated from the oil, ghee oil does not contain lactose, so it is better than butter for allergy to dairy products or for those who are sensitive to lactose. When choosing between ghee and butter it is important to consider the nutritional values of each. Ghee is more concentrated in terms of fat and calories. Differences in oil content vary according to the manufacturer, but typically slightly higher in ghee oil. One tablespoon of ghee has about 120 calories, while a tablespoon of butter has about 102 calories.
Which types of fat are healthy?
Different fat types should be included in a healthy diet. Uses body fat for digestion, energy and other processes. Monounsaturated fats and polyunsaturated fats lower blood triglycerides and cholesterol in the blood, protect against heart disease, so are healthier than saturated fats . Unsaturated fats should be consumed reasonably even if they are healthier than saturated fats.
Saturated fats should also be included in a healthy diet, but it is recommended to limit saturated fat intake. Excess of saturated fats in the blood increases cholesterol and causes plaque formation in the blood vessels. As a result, it becomes more difficult for blood and oxygen to circulate in the body. Thus, the risk of stroke and heart disease increases. Saturated fats are known as fats because they become solid at room temperature. Such oils are found in animal products such as chicken and beef and pork. For a healthy diet, more than 35 percent of the total calories per day should come from fats and should not fall below 10 percent.
Poor Butter Bad Manager for Health?
It is not bad for health when the butter is consumed in moderation. Butter is also a healthier alternative to margarine. It does not have trans fats, which are hydrogenated oils found in different food types such as cookies, cakes and crackers. Trans fats are associated with an increased risk of type 2 diabetes, congested arteries and heart disease. Even though butter tastes better, the recommended daily amount is 6 teaspoons.
Food Value of Ghee Oil
Both butter and ghee contain nutrients such as fat-soluble D, E, K vitamins and beta-carotene, but not as high as a single source . It also contains linoleic acid, a fatty acid that protects the body from carcinogenic substances. Many people like to use butter for high butyrate content. Butyrate is an anti-inflammatory, short chain fatty acid that keeps the intestinal lining and metabolism in good condition. There are contradictory information about whether the ghee oil contains butyrate. Those who are concerned about the consumption of butyrate can add ghee oil to their diet either with starch or butter.
Butter is mostly oil and water, but also contains two compounds (casein and lactose), which frequently cause allergies and sensitivity in dairy products. Casein gives creamy properties of butter. In sensitive constituents lactose can cause the following symptoms:
* Skin rashes and redness
* Wheezing, cough, asthma symptoms
* Itching
* Abdominal pain
* Nausea, vomiting and diarrhea Since the
amount of casein or lactose in Ghee oil is very small, even people who are sensitive to milk can consume easily. Ghee oil mixes well in lead-free coffee, does not foam like butter does, and slightly changes consistency . The basis of Indian and Thai cuisine is also well adapted to the strong spices.
Benefits of Ghee Oil
Ghee oil, or plain oil, has been used in Indian, Pakistani and Southeast Asian cuisine for thousands of years. When used instead of butter ghee oil has many benefits. These benefits are as follows:
* It contains fatty acids from heart attacks and cardiovascular diseases, liver friendly.
* Fatty acids and other components in Ghee oil reduces the depression, increases the degree of happiness of the person.
* Some antioxidants such as CLA and K2, which are produced when ghee oil is obtained, are very useful for health protection.
* Those who need long-term energy can use ghee oil before the exercises.
* Ghee oil is burned in the cells of the body with the energy released from other oils are easily burned and weight loss is easier.
* Taking enough butyric acid enhances immunity by supporting T cells found in the intestines.
* Ghee oil contains anti-inflammatory and anticarcinogenic substances.
* Ghee oil also balances the acid secretion of the stomach. So digestive system works healthy.
* If the spices are roasted in ghee oil before being added to the dishes, their healing powers are released and they reach the necessary places in the body.
How is Ghee Oil Made at Home?
Ghee oil is purified and purified butter. Ghee oil can be easily obtained at home. The butter to be used should be obtained from the milk of the cows fed with grass, must be natural, well kneaded and rested in the refrigerator for a few days. The butter is divided into two parts when it is melted and melted for a while in medium heat: Liquid butter and solid milk floating on top. Ghee oil is obtained after the solids are removed. Ghee oil is resistant to moisture in the butter. For this reason, when heated, does not leave sediment, does not foam and does not burn like butter. It does not need to be stored in the refrigerator since it does not deteriorate easily. Ghee oil has a longer shelf life than butter.

How to Use Ghee Oil?

Ghee oil has a sweet flavor and a taste that adds a unique flavor to the dishes . There are several ways to use ghee oil while cooking. Due to the high burning point, it should be used when sauteeding vegetables or frying at a higher temperature. It can also be used in different ways as follows:
* It can be poured on fresh boiled vegetables and used when making popcorn.
* It can be preferred in crackers or toasts because it is hardened at room temperature.
* To prevent sticking, a small amount of ghee oil can be added while the eggs are whisking.
* For mashed potatoes and baked potatoes ghee can be preferred instead of butter.
* Can be added before roasting vegetables for a caramelized texture.
Source: poxox blogs

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