Thursday, 31 December 2009

What are the advantages and disadvantages of butter and ghee when it comes to cooking

From a nutritional point of view, is both butter and ghee is mainly made of fat from whole milk. Even butter in the U.S. are almost always made from cow's milk, the ghee used for cooking in India are often made from buffalo milk. Both ghee and butter are usually 80% fat or more in terms of their composition, and around two thirds of that fat is saturated fat.

How butter is made :

Butter is made by separating cream from milk. Since fat-based cream portion of milk is lighter than water and milk solid portion, will the cream of fresh milk eventually rise to the top of the milk over time if the milk is simply stopped. However, a centrifuge, which features very strongly can be used to accelerate this process. (When the milk is centrifuged, the lighter cream will stay closer to the center and the heavier water and solid portions will air on the outside of the centrifuge.) Once the cream has been separated from milk, it can be churned until it reaches a semi - Solid State. This product is what we call butter.

Clarified butter or ghee :

Clarified butter is butter that is melted over low heat, and allowed to bubble and simmer until most of the water has evaporated. Clarified butter is also called drawn butter. Ghee is clarified butter important, although the traditional ghee-making processes (originating in India, where ghee is very commonly used in cooking) place emphasis on the exact steps and specific qualities of the clarified butter. Cooking process is usually extended for a longer period of ghee, to remove more of the moisture and also cause dry milk to caramelize for possible removal from the ghee through strainers. The highest quality ghee is obtained when the long-simmered butter is allowed to cool, and only the top most layer is skimmed off. (This layer is ghee, which are considered top-quality, and used in cooking.)

Health consequences of Ghee and butter :

Research in ghee and health is limited but fairly consistent. When ghee is consumed at a level above 10% of total calories may increase the risk of cardiovascular disease. (For a person consuming 1800 calories per day, would 10% of calories be 180 calories or about 20 grams of fat, equivalent to about 2 tablespoons of ghee.) At a level below 10% of total calories, however, ghee appears to help lower cardiovascular risk, especially when other fats that are consumed during the day, is entirely of plant or vegetable oils.

Butter ghee, can increase the risk for cardiovascular diseases, if consumed in large quantities. A research study has shown that the 3 tablespoons of butter per day over 4 weeks may increase total cholesterol and LDL cholesterol. For this reason, if you want to cook with butter, you'll want to keep the amount at a moderate level of no more than 1-2 tablespoons.

The benefits of butter at moderate levels that do not yet have the same level of research support as ghee. But there is growing interest in research into butter, which has some unique advantages of its own, especially in relation to its vitamin K and vitamin D content. This content can vary, depending on diet and living conditions in the dairy cow. (We look forward to new research in this area, particularly with respect to vitamin K2.)

Types of fats in Ghee and butter :

When comparing the ghee to butter in terms of health, one of the reasons for the favorable previous research record of ghee versus butter may be the increased volume of medium and short chain fatty acids in ghee. Butter contains about 12-15% of those between-chain and short chain fat, ghee contains about 25%. (Our bodies metabolize medium-chain and short chain fatty differently than long-chain them, and medium and short chain them are not associated with cardiovascular problems like the long-chain them there are.)

Ghee has a Smoke Point higher than Butter :

Ghee tend to have a higher smoke point than butter. For butter, smoke point is typically reached between 325Ëš-375ËšF (163Ëš-191ËšC). Some clarification Butters also falls within this general framework, but ghee usually has a higher smoke point, between 400Ëš-500ËšF (204Ëš-260ËšC). This higher smoke point can be an advantage when cooking at high heat, then smoke point is that when the heat damage to some components of a grease or oil is insufficient to be visible in the form of smoke. When it comes to our health, heating the smoke point is not a good idea with an oil or fat.

Cooking Recommendations :

For people who choose to cook in fat over high heat in 400Es-500EsF (204Es-260EsC) range, ghee makes sense for us, provided it is used in moderate amounts (no more than 1-2 tablespoons per day). Even for a person who decides to cook in fat, but the use of butter at a higher heat does not make sense for us because of the lower smoke point (325Es-375EsF/163Es-191EsC).

The use of butter and ghee to the lower heats (300Es-375EsF/163Es-191EsC) may be acceptable if, once again, that both of these animal fats are used in moderate amounts. There are significant advantages to the use of butter at lower heats versus vegetable oil are not clear to us from existing research. Generally, however, we do not like the idea of heating plant oils because of the sensitive nature of their polyunsaturated fats and phytonutrients. When butter has far fewer polyunsaturated fatty acids than vegetable oils, it can give a lower heat cooking alternative for this reason. Would be phytonutrient and vitamin content of butter still be susceptible to heat damage, and since we have not seen research to confirm the health benefits of butter over low heat cooking, we can not recommend this practice without the benefit of more research. On our website we offer a method for healthy sautaing, which requires no grease or oil of any kind. You can visit Healthy Cooking section of our website to learn more about this method.


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