Best Ghee for Keto?
Ketogenic diet is one of the most effective diets ever developed. It has been proven to reduce your risk of diabetes, heart disease, cancer and other chronic diseases. But there are some things which are not included in it. One such thing is ghee or clarified butter from cows’ milk. Some experts believe that ghee may have adverse effects on your health if consumed regularly.
So what’s the problem with eating ghee?
Ghee is made from cow’s milk. Cow’s milk contains a high amount of fat (about 30%). However, unlike regular dairy products, ghee does not contain any lactose. Lactose is a sugar found in milk that cannot be digested by humans. For those who don’t know, lactic acid bacteria produce lactic acid when they consume lactose. They convert the lactose into lactic acid and excrete it out through their faeces or urine. When the human consumes ghee, he doesn’t get any lactic acid. Therefore, it does not cause any harm to our body.
The main reason why ghee is considered healthy is because it contains a good amount of essential fatty acids like Omega 3 and 6. These fats are very beneficial for our health. You can read more about them here: Essential Fatty Acids (EFAs) & How They Affect Your Health.
So how should you use ghee in your diet?
Ghee can be used as a substitute for oil or butter when cooking food. It has a very pleasant taste which goes very well with most types of food. Since ghee is very rich in fat, it is ideal to consume it after heavy workouts or strenuous physical activities. You can also cook some whole-wheat pasta, add some vegetables and ghee and you have a well-balanced nutritious meal.
Now that you know about the benefits of ghee, you should make sure you are getting the best ghee for your diet.
Now, you might be wondering “if ghee is made from butter, what’s the difference between them?”
. Well, there is a slight difference between ghee and butter. Ghee is made by simmering butter to let the milk solids settle at the bottom of the container. The remaining liquid is known as clarified butter or ghee. So, to make ghee, you simply need to simmer butter for a few minutes. One important thing to keep in mind is that you should not boil the ghee. Boiling will ruin its original taste and smell. You can also use a pressure cooker to make ghee within a very short period of time.
People always wonder whether it is better to use ghee or butter for their diet. Well, both ghee and butter have almost similar nutrients and fat content. Ghee is just made by simmering butter for a longer period of time. So the only difference between them is the taste. Ghee tastes a little different because of the longer preparation process.
If you are buying ghee from the market, make sure you choose the right one for your diet. There are many brands and types of ghee available in the market today. You should read the labels carefully before choosing one for your diet.
Agarwal Industries is one such brand which manufactures and supplies ghee of the highest quality. The ghee manufactured by them is 100% pure and natural and does not contain any harmful chemicals. They also have a wide range of other products like desi ghee, mustard oil, organic honey, etc. You can visit their website to learn more about their products here: Agarwal Industries.
Thanks for reading this article. Hope you find it useful!
Sources & references used in this article:
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Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy by N Ahmad, M Saleem – PloS one, 2018 – journals.plos.org
Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat) by RG Best, SJ Hysong, C Mc Ghee, FI Moore, JA Pugh – E-journal of Organizational …, 2002
Main microorganisms involved in the fermentation of Ugandan ghee by JS Yadav, RA Srinivasan – Journal of dairy research, 1985 – cambridge.org
Comparison of five analytical methods for the determination of peroxide value in oxidized ghee by MP Ongol, K Asano – International journal of food microbiology, 2009 – Elsevier
A review paper: current knowledge of ghee and related products by BM Mehta, VB Darji, KD Aparnathi – Food chemistry, 2015 – Elsevier