Food and Nutrition

Ghee

Ghee is a class of clarified butter that originated in the Indian subcontinent, and is important in South Asian (Indian and Pakistani) and Middle Eastern cuisine (Levantine and Egyptian). It is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter as slowly as possible, over a low fire, so that the milk solids will not burn.

• Support us by donating

• The Heart Call
• Why it is imperative to create conscious partnerships with nature

• HUNA - The Workable Psycho-Religious System Of The Polynesians
• The Investigation Of Huna And How It Came About
• From Fire-Walking To Instant Healing
• How The Aid Of The Aumakua Is Obtained
• Experimentation And Its Problems - More Details Of The Huna System
• Huna And The Several Religions
• The Experimental Approach To Huna

• Solfeggio Ascension Frequencies: Sound Healing Tones and Frequency Freedom
• First steps
• Shopping for spirit - The search for truth - Part One
• Shopping for spirit - The search for truth - Part Two
• Shopping for spirit - The search for truth - Part Three
• Shopping for spirit - The search for truth - Part Four
• Repetition - Repeticium Est Mater Studiorum
• Activation of right and left side of the brain
• Suggestions to students by Rudolf Steiner
• Rudolf Steiner - Cosmic Memory (Prehistory of Earth and Man) - The Fourfold Man of Earth
• Yin - Yang and 5 element theory (Wu Xing)
• Chi kung / Qigong Croatia
• Exercise for eyes
• Working with pendulum (Dowsing)
• Sun Salutation Pose
• Revitalizing inverted body positions

• Connection between Woman and the Moon
• Moon and Moon phases
• What Moon Phase Were You Born Under

• Tree energy

• Near-Death Experience, Story of Mellen-Thomas Benedict
• The Game of Divine Amnesia
• Original Spiritual Families
• Waking and Sleeping
• The beginnings of The Shining Ones and The Inner Sun
• Shining Ones and The Serpent people
• Fallen Angels, Anunnaki, Nephelim, Watchers

• The Story of The Great Mother
• As a man thinketh

• Changing Education Paradigms
• The Grateful Slave
• Development of a child
• Chief Seattle's Letter from 1854.
• The invitation, inspired by Mountaindreamer Oriah
• Fairy path
• We are all Africans
• Spoon bending - all is one
• Mission Freedomtek

• Woodland houses
• How to build your own woodland house
• Pictures of woodland houses

• Food and Nutrition
• Alkaline – acidic balance in organism
• Kombucha
• Ghee
• Kefir

• Heart Warrior

Ayurvedic medicine

Ayurvedic texts describe many diverse mind/body benefits. For example,

• Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membranes 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. Also, ghee stored over a longer time has more medicinal value.

Nutrition and health concerns

Like any clarified butter, ghee is composed almost entirely of saturated fat. Ghee has been shown to reduce serum cholesterol in one rodent study.
Indian restaurants and some households may use hydrogenated vegetable oil (also known as vanaspati, Dalda, or "vegetable ghee") in place of ghee for economic reasons. This "vegetable ghee" is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, a trans fat. Trans fats are increasingly linked to serious chronic health conditions. Not only is "vegetable ghee" implicated in causing high LDL, it also lacks the health-promoting benefits claimed for "Shuddh" (Hindi for Pure) ghee.
When cooking, it can be 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 smoke 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 dangerous free radicals or advanced glycation endproducts when cooking.
Ghee's short chain fatty acids are also metabolized very readily by the body, which would seem to negate concerns of its health effects. However, there is significant controversy between traditional oils and modern industrially processed oils which tends to heavily cloud the facts and issues surrounding oil consumption.

How to make Ghee At Home?

Ingredients: Pure unsalted Butter (NOT margarine)
Procedure:

1. Heat butter in a saucepan in high-medium heat until it boils or bubbles.
2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.)
The butter will separate into three layers: the casein, a frothy layer on top; the clarified butterfat--the ghee--in the middle; and the milk solids, and proteins in the bottom, which are also useful. The lactose remains with the watery portion, so ghee can be used to cook for people who are lactose intolerant.
3. Spoone off the foam from the top of the melted butter.
4. Filter the rest trough lint into containers in which you will store and cool prepared ghee.
5. Use it in your cooking.

Reference:

• Wikipedia
• Own experience