clarified butter ghee

Some trans fats are good for you

Conjugated Linoleic Acid (CLA) is a trans fat, but unlike the trans fats that get created when oil is hydrogenated, it’s a naturally occurring and beneficial trans fat. The digestive systems of grass-fed cows naturally produce plenty of CLA.

This particular trans fat is linked to improved heart health

[6], suppression of tumours[7], reduced belly fat (in pigs)[8], and fat loss in the obese and overweight[9]. Pasture-fed dairy cows have levels of CLA 3-5 times that of grain-fed cows.

Dairy that is bursting with vitamins

Grass-fed cow butter is usually a deeper shade of yellow than grain-fed butter which, by comparison, looks pale and waxy. This is because grass-fed cow butter has a higher level of beta-carotene and Vitamin A[10].

This higher level of beta-carotene comes from the fresh vegetation available to pasture-grazed cows.

Vitamin K2 is thought to prevent and even reduce arterial plaque. It also helps your body use calcium correctly and effectively. Dr. Weston A. Price (1870-1948, founder of the Weston A. Price Foundation) found that only cows subsisting on fresh green grass produced butter that had significant levels of vitamin K2[11].

The fermentation process in a cow’s stomach turns vitamin K1, found abundantly in meadow greens, into K2, which is found in the milk and butter it produces. Very little vitamin K1 is found in cereal-feed for cows.(PDF).

Butter from grass-fed cows contains many useful vitamins and healthful fatty acids.  These fat-soluble vitamins bind with the fatty acids in the dairy, and are almost non-existent in fat-free dairy.  The fat content of milk contains vitamins A, D, E, and K2, as well as CLA, butyric acid, Omega-3 fatty acids, and medium chain triglycerides.

How ghee is made

Ghee is the oil extracted from butter through a process called clarification. In this process, butter is gently heated to a point where all the water in the butter is driven off and the protein and other milk solids separate from the oil. The resulting liquid is then filtered though a cloth to extract the pure oil.

Unlike butter, ghee does not need to be refrigerated and can be kept in a cupboard. It has as a high smoking point and does not oxidise easily. Ghee has a rich buttery taste and aroma, so is excellent for cooking. It enhances the sweetness and richness of food.

Although it’s derived from milk, during the production of ghee, much of the allergenic proteins, casein and lactose, is removed. This means that it can be suitable even for those who are lactose intolerant or have a sensitivity to milk products.

Ghee is easier to digest than butter.

Why ghee is valued by Ayurveda

In India the cow is held as a sacred animal and its milk is highly revered. When a cow eats grass, its digestive system takes the grass though various refining processes or Agnis, until it gradually becomes milk. Milk is the refined essence of grass and all the other herbs that the cow has eaten.

When milk is processed to create butter, another series of refining processes or Agnis is added. When the butter is slowly heated and ghee is separated from the water and milk solids in the butter, this can be seen as the final refinement or Agni.

Each step in the production of ghee can be seen as purification processes. The resulting golden ghee is taken to be the highest essence of the sacred cow and is much revered by Ayurveda.

Ayurveda hold ghee to be one of the most sattvic of all foods. Sattva means purity, harmony and spirituality. Eating sattvic foods increases all of these qualities in us.

In Ayurveda, ghee is seen as balancing to all three doshas, the fundamental principles that create and manage our body.

Ghee is said to strengthen our body, eyes and mental functions, as well as improving memory and promoting longevity. If taken is small quantities with meals, it strengthens Agni, our digestive fire. Ghee is also useful when applied to burns.

How to get Maharishi Ayurveda Ghee for yourself

Visit: http://www.maharishi.co.uk/acatalog/Maharishi_Ayur_Veda__Ghee_52.html and try Maharishi Ayurveda Ghee for yourself.

References

  1. Mozaffarian D, Pischon T, Hankinson S, et al. Dietary intake of trans fatty acids and systemic inflammation in women. American Society for Clinical Nutrition. 2004; 79:606-12.
  2. Jaarin K, Mustafa M R, Leong X. The effects of heated vegetable oils on blood pressure in rats. PMC free article. December 2011; 66(12): 2125–2132.
  3. Kris-Etherton P M, Taylor D S, Yu-Poth S, Huth P, Moriarty K, Fishell V, Hargrove R L, Zhao G, Etherton T D. Polyunsaturated fatty acids in the food chain in the United States. American Society for Clinical Nutrition. January 2000; vol. 71 no. 1 179S-188S.
  4. Azzouz A, Jurado-Sánchez B, Souhail B, Ballesteros E. Simultaneous determination of 20 pharmacologically active substances in cow’s milk, goat’s milk, and human breast milk by gas chromatography-mass spectrometry. Journal of Agriculture and Food Chemistry. May 2011; 11;59(9):5125-32. doi: 10.1021/jf200364w.
  5. Various studies. Journal of Animal Science. 2008-2012; 78:2849-2855
  6. Smit L A, Baylin A, Campos H. Conjugated linoleic acid in adipose tissue and risk of myocardial infarction. American Society for Clinical Nutrition. July 2010; 92(1):34-40. doi: 10.3945/ajcn.2010.29524.
  7. Amarù D L, Field C J. Conjugated Linoleic Acid Decreases MCF-7 Human breast cancer cell growth and insulin-like growth factor-1 receptor levels. Lipids. May 2009; Volume 44, Issue 5, pp 449-458.
  8. Larsen ST, Wiegand BR, Parrish FC Jr, Swan JE, Sparks JC. Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources. American Society for Clinical Nutrition. January 2009;87(1):285-95. doi: 10.2527/jas.2008-1213.
  9. Blankson H, Stakkestad J A, Fagertun H, Thom E, Wadstein J, and Gudmundsen O. Conjugated linoleic acid reduces body fat mass in overweight and obese humans. The American Society for Nutritional Sciences. December 2000; vol. 130 no. 12 2943-2948
  10. Bishop G, Drummond J C, Gillam A E, Heilbron I M. The relation of the colour and vitamin A content of butter to the nature of the ration fed. Biochemical Journal. 1934; 28(3): 1076–1085. PMCID: PMC1253300
  11. Materjon C. On the Trail of the Elusive X-Factor: A Sixty-Two-Year-Old Mystery Finally Solved.  The Weston A Price Foundation. February 2008.
  12. Sharma H, Zhang X, and Dwivedi C. The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. International Quarterly Journal of Research in Ayurveda. Apr-Jun 2010; 31(2): 134–140.doi:  10.4103/0974-8520.72361
  13. Sharma HM. Free radicals a major cause of aging and disease. Consuming Health.
  14. Kathirvelan Chinnadurai K, Tyagi A K, Krishnamoorthy P. Influence of conjugated linoleic acid enriched ghee feeding on cancer incidence and histopathological changes in 7,12-dimethylbenz[a]anthracene induced mammary gland carcinogenesis in rats. Veterinarski Arhiv. 2008; 78, 511-520.