Group items tagged

Why remove the milk solids and water from butter? Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted

If you mix this with 1/2 cup of coconut oil, the ghee will have a very faint flavor of coconut. If you add a little less coconut oil, the coconut flavor will pretty much disappear

Mixing all three in roughly equal parts makes a great cooking oil that isn’t too pigmented or too coconutty for Italian spices

“Virgin coconut oil, which has not been chemically treated, is a different thing in terms of a health risk perspective. And maybe it isn’t so bad for you after all.”

And while it’s true that most of the fats in virgin coconut oil are saturated, opinions are changing on whether saturated fats are the arterial villains they were made out to be. “I think we in the nutrition field are beginning to say that saturated fats are not so bad, and the evidence that said they were is not so strong,” Dr. Brenna said.

Lauric acid increases levels of good HDL, or high-density lipoprotein, and bad LDL, or low-density lipoprotein, in the blood, but is not thought to negatively affect the overall ratio of the two

until I read Good Calories, Bad Calories (GCBC) by Gary Taubes I still thought that food was just fuel and obesity was always due to bad genes, or overeating, or lack of exercise - the usual suspects

Some diseases that are very common today, which we call Diseases of Civilization or DOCs, do not occur with any frequency in native or hunter-gatherer populations until western foods are introduced

The background assumption was that cancer, heart disease and obesity are only issues because we live long enough to get them now, and aren’t we lucky for modern medicine?

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250°C (485°F), which is well above typical cooking temperatures of around 200°C (400°F) and above that of most vegetable oils

Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind

A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year

One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe