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
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.
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.
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.
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