Benefits, harm and preparation of ghee
Ghee has been known to mankind since ancient times. In ancient Russia, there were several values: grain, gold, salt and ghee. Its unique property is to increase metabolism. It helps food to digest easily without clogging up the liver and blood.
The benefits of ghee
In the modern world, ghee is not very popular. After all, the market offers the consumer a huge amount of cooking oils, both dietary and without animal fats, and so on and so forth. However, few of them carry as many useful qualities as ghee:
- This product has a positive effect on the epithelium, the reproductive system (reproductive), intelligence.
- Real ghee has antioxidant properties and is able to remove toxins and toxins from the body.
- Ghee contains a large amount of vitamin A. This helps to strengthen the immune system, improve the condition of the skin.
- This oil can be used by people suffering from diseases of the gastrointestinal tract (GIT). It is not only harmless to them, but also useful, as it helps to get rid of a number of diseases of the intestines and stomach.
- Eating small amounts of ghee every day helps to rejuvenate the body.
- In addition to being used internally, ghee is used for compresses and rubbing for pain in joints, back, colds.
- In addition to household use, ghee has found itself in cosmetology. On its basis are made face masks, hair, body cream. It freely nourishes the skin and does not grease it. The oil makes the skin velvety and soft, helps to remove toxins from it.
- It smoothes wrinkles well, both fine and deep. That is why face masks with ghee are highly recommended for older women.
The harm of ghee
There is no doubt that ghee is very healthy. However, there are also downsides. Harm that you can cause yourself through ignorance or carelessness.
If consumed incorrectly or excessively, you may not cure a stomach or intestinal disease, but, on the contrary, worsen the condition. After all, ghee is a real fat of animal origin that can disrupt the digestive tract. Therefore, if a person has such diseases, it is necessary to consult a doctor before taking the oil.
Also, ghee should be used more carefully by people suffering from obesity or a tendency to it. After all, it is very high in calories.
How to make ghee
To make ghee yourself, you need natural butter with a high proportion of fat (at least 83%). Ideal if you have real homemade butter.
Preparation:
- Take the butter you have and cut into small pieces.
- Lay them out in a saucepan (ceramic is best). Put it on a small fire. The saucepan must be without a lid, otherwise the moisture cannot evaporate.
- When you see that the butter has all melted, reduce the heat to very low. Make sure that the oil is boiled (languished), but never boiled. Over time, it will darken and become cloudy. You should not be afraid of this, it should be so. Also, do not stir it with a spoon while it languishes.
- Then you will see the butter foam on top. Let it settle a little and remove.
- The butter is languishing on the basis of the principle: an hour of simmering per kilogram of oil.
- If foam appears periodically, it must be carefully removed.
As soon as the oil has acquired a golden hue, you're done. Strain it and pour it into a glass bowl.
