Clarified Butter as Cooking Oil

 

Butter is a better choice than margarine and most refined oils. A unique feature of clarified butter (ghee), which is butter with the milk solids removed, is a healing property not found in other saturated fats. According to Ayurvedic teachings, clarified butter enhances the ojas, an essence that governs the tissues of the body and balances the hormones, Ample ojas ensures a strong mind and body, resistance against disease, and is essential for longevity. Clarified butter promotes the healing of injuries and gastro-interstinal inflammations such as ulcers and colitis.

 

The ability of clarified butter to support physical and mental renewal has be substantiated to some degree by science. According to Rudolph Ballentine, MD, clarified butter contains butyric acid, a fatty acid that has antiviral and anti-cancer properties, and which raises the level of the antiviral chenial interferon in the body. Butyric acid also has characteristics found to be helpful in the prevention and treatment of Alzheimer's disease.

 

Ayurveda also describes clarified butter as one of the finest cooking oils; it increases “digestive fire” and thereby improves assimilation and enhances the nutritional value of foods. Made by heating butter and skimming the foam off the top, clarified butter is actually the best way to use butter for sauteing, stir frying, and similar cooking needs. Covered and stored in a cool place, it will keep without going rancid for a few weeks. Because pesticide residues from modern cattle feed concentrate in butter fat, it is best to obtain butter derived from organically raised cows.

 

 

 

Clarified Butter Preparation: Heat two pounds of sweet (unsalted) butter in a saucepan until boiling, then adjust heat to maintain a slight rolling boil. The foam that collects on top will condense and thicken, and should now be skimmed off. After 12-15 minutes, when boiling stops and frying-oil sound begins, quickly remove from heat and allow to cool for a minute or two; then pour the claified butter into a non-plastic container such as glass or pettery. The sediment in the bottom of the pan and the skimmings from the top are milk soilds and can be used creatively in or on any food. Makes approximately one pound of clarified butter.

Paul Pitchford-  Healing with Whole Foods