The benefits and harms of melted butter

Melted butter - butter product processed, removing water from raw materials, lactose and the protein component. In other words, ghee - concentrated fat of animal origin, with a minimum percentage of negative elements. Home cooking of the product with the technical side is different from the method used in the food industry. During the preparation of homemade butter product is heated in a deep bowl and put on 30 minutes on a low heat or water bath. The protein, which is part of the butter forms a specific foam which is removed with a slotted spoon or a spoon, and the excess water evaporates. Some are even ready to filter the mixture through a small sieve or a thick ball of gauze to remove the foam residues which will certainly remain during cooking. Preparation of the product in an industrial scale is done by centrifugation. Butter eventually fired and divided into factions, resulting in a creamy fat while basking in the airless environment to remove excess water.

Use ghee Product 99.8% in its composition contains fats. This is not lost and is rich in vitamin composition. Vitamins A, E and D in the cooking process are fully preserved. By reducing the water and protein, the amount of vitamins in the final form becomes greater. The benefits of ghee can be divided into domestic and biological. According to the first paragraph, its use is term storage, if you compare it with butter, it does not deteriorate for a long time. Many of his stored up to six months in the refrigerator or cellar.

At a temperature of 20-25 degrees oil is stored to a year. This knowledge is widely used in South Asian countries, where the preservation in melted butter across the main use of cow's milk. The benefits of ghee to the body can be reduced to its high energy value and wide vitamin complex. A moderate amount of the product will help prevent osteoporosis and rickets, it has a beneficial effect on the metabolic properties and preserves visual acuity regardless of age. IMPORTANT! Benefits and harms of ghee, should definitely be studied and taken into account prior to its acceptance.

Harm ghee is not necessary to neglect the possibility of harm ghee. This is a very fatty foods in connection with which there may be inaccuracies in the work of the digestive system, especially for those who suffer from digestive tract work. Ghee further loads the pancreas, liver and provoke an aggravation of chronic diseases of these organs. Ghee is moderate use for those who suffer obesity, or want to get rid of several kilograms. One hundred grams of the product contains about a thousand calories, and it is almost a daily rate of caloric intake slimming. It is best used for frying, but there is know when to stop. Product Damage also cause a high percentage of cholesterol, which is displayed a negative impact on human health with impaired metabolic processes, it can also provoke atherosclerotic disease. Ghee - a valuable food product, which has proved its right to exist, it is able to expand the use of moderate gastronomic borders and improve the health of both adult and child.