Sat, Mar-18-06, 10:45
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Note: It is important to make ghee from cultured, unsalted, organic butter....
I hope you can favor organic butter and ghee. Because toxic chemical residues concentrate more highly in fats and oils (than in carbohydrates or protein) it's prudent to use only organic fats and oils. Currently, the one nationally available organic, cultured, unsalted butter is produced by Organic Valley. http://www.rwood.com/Articles/Ghee.htm
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Well, looks like I need to rethink my statement in my post above about using any old butter to make ghee. Organic Valley butter is about $6/lb in my HFS. But it may be the way to go.
Ghee is purported to have some interesting health benefits:
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[Ghee] contains butyric acid, a fatty acid with antiviral and anti-cancer properties.
Ghee aids digestion and nutrient assimilation....
In Ayurvedic literature ghee is acclaimed for supporting self-awareness and intelligence and promoting a clear complexion and voice. Additionally, people allergic to milk protein can generally consume ghee.
Quality fats, energetically speaking, lend a sense of ease, security and of being grounded. So people who tend to be speedy and ungrounded especially appreciate the medicinal properties of soothing ghee. http://www.rwood.com/Articles/Ghee.htm
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A simple looking recipe for making ghee is found here: http://www.sanatansociety.org/india...ecipes_ghee.htm I won't be following the part about consuming the solids, as I assume they would contain concentrated lactose and casein, the hard to digest stuff that I really must avoid.
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