OT: Clarified Butter / was Baked samosa

[Guest guest]

, Guru Khalsa <greatyoga wrote:

>

> I agree that things taste better in ghee or clarified butter. It is alsomuch

healthier than

butter since it contains no cholesterol

 

Thanks. I was curious about this assertion - and am now even more confused :-)

I did a quick search at 7 am and found some links that might help.

 

I quote briefly from each item prior to the link from which it came, so see

below.

 

Best love, Pat

 

1: Lancet. 1987 Sep 19;2(8560):656-8.

Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of

atherosclerosis in Indian immigrant populations.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=2887943 & dopt=Abstract

 

Removing the casein from butter has the advantage of holding down cholesterol.

Pure

ghee contains no lactose or oxidized cholesterol. Though you're best off

checking with

your doctor, many lactose-intolerant people find little or no difficulty

digesting ghee.

Since ghee has no casein, it is similar to many nut or vegetable oils.

http://www.kurma.net/ingredients/i2.html

 

Like all butter, it has 100 calories and 33 milligrams cholesterol per

tablespoon.

http://www.tennessean.com/apps/pbcs.dll/article?AID=/20060208/FEATURES0201/

602080374/1004/FEATURES & template=pdaart

 

Persons who already have high cholesterol or suffer from obesity should be

cautious in

using ghee.

http://www.ayurveda.com/online%20resource/ghee_recipe.htm

 

Effect of partial replacement of visible fat by ghee (clarified butter) on serum

lipid profile.

Shankar SR, Bijlani RL, Baveja T, Jauhar N, Vashisht S, Mahapatra SC, Mehta N,

Manchanda

SC.

Department of Physiology, All India Institute of Medical Sciences, New Delhi,

110 029.

A randomised controlled trial with a parallel design was conducted on 24 healthy

young

volunteers who were divided into two groups. After a lead-in period of 2 wk, the

experimental group (n = 11; 9 male, 2 female) had for 8 wk a lactovegetarian

diet

providing about 25% of the energy intake in the form of fat, of which ghee

provided 10

en% and the remaining fat energy came from mustard oil and invisible fat. The

control

group (n = 13; 8 male, 5 female) had a similar diet except that all visible fat

was in the

form of mustard oil. In neither group was there any significant change in the

serum lipid

profile at any point in time. At 8 wk, 2 volunteers in the experimental group,

and 1

volunteer in the control group had more than 20% rise in serum total cholesterol

as

compared to their 0 wk values. There was also an appreciable increase in HDL

cholesterol

at 8 wk in the experimental group, but it was not statistically significant.

Consuming ghee

at the level of 10 en% in a vegetarian diet generally has no effect on the serum

lipid profile

of young, healthy, physically active individuals, but a few individuals may

respond

differently.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=12613401 & dopt=Abstract

 

It is when cholesterol is damaged by harmful free radicals that it leads to

clogged arteries

and heart problems. Ghee imparts the benefits of the best essential fatty acids

without

the problems of oxidized cholesterol, transfatty acids or hydrogenated fats. It

is also

resistant to free radical damage and is both salt and lactose free.

http://www.indiaoz.com.au/health/ayurveda/food_ghee.shtml

 

Ghee is 100 percent fat. Doctors believed that the widespread use of ghee in

Indian

cooking is detrimental to Indians' health. Nevertheless, Indians continue to use

ghee as an

ingredient in many foods.

http://en.wikipedia.org/wiki/Ghee