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Desi Ghee and butter are fairly similar from a nutritional value standpoint. However, for people who are lactose intolerant or have a sensitivity to casein, desi ghee is a better option because it lacks the milk proteins that cause so many peopleu2019s digestive issues.<br>
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It contains healthy fat Ghee does contain saturated fat, which you should consume in moderation (especially if you have heart problems), but it also contains fatty acids that can have a positive effect on metabolism. These fatty acids could also have a good effect on cognitive function and the nervous system.
It’s lactose-free Ghee is clarified butter, which means all the water and milk solids have been removed from it so you’re left with a smooth and nutty spread. If your stomach rebels every time dairy hits it, try switching to ghee instead. While it can be used in cooking as a replacement for butter or oil, its flavor is unique enough to be enjoyed all on its own as a spread on toast, dolloped on pancakes, or drizzled on veggies.
It has a high smoke point If you are cooking at high temperatures, or are prone to burning the food you prepare, desi ghee may be a better option than butter for cooking. Butter begins to smoke at 350°F (177°C). On the other hand, ghee smoking point is around 482 °F (250 °C). That means you have about 132°F between the two burning points. If you sauté or fry a lot of foods, then using desi ghee will help you do so without burning your food.
WHY DESI COW GHEE CAN BE A BETTER CHOICE • More shelf stable: By removing many of the milk solids from the mix, cow ghee is able to keep much better than butter. It doesn’t need to be refrigerated and won’t spoil as fast. When kept in an airtight container, it can easily last for two to three months. • Better glycemic response: Butyrate is also connected to improved insulin sensitivity, which means that it can positively impact the health of diabetics. More research is currently looking into just how effective this compound is for diabetes, but early results are promising.
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