Municipal ghee, the ancestral food of choice and the secret of their correct structure and strength, they were adding it abundantly to their meals without fear of the danger of disease, as the old lifestyle, which was filled with activity and vitality, was allowed to eat everything that pleased them without fear or reckoning.
It is a fat extracted from sheep or cow milk in certain ways and is used in the kitchen in preparing foods.
Ghee preparation steps:
We will explain the manufacturing stages and almost no different if they are produced in a large factory or in a small factory:
1- First, we put a quantity of animal butter made from cow’s milk in the tank.
2- We start to heat the butter to a temperature of about 60 degrees Celsius until it melts and the foam begins to go upward. This foam is called (Reem). In this case, we can raise this foam, which is essentially the residual milk present in the butter, or neglect the subject and continue to heat.
3- We add one of these materials (pieces of bread, a quantity of rice or a quantity of bulgur), and the benefit of this thing is for the purpose of forming a nucleus on which the burned protein collects in the butter or cream, and we make sure to stir it in away.
4- Now we reach the leveling stage where we increase the temperature to 105 ° C and when it starts to boil a layer of thick foam is formed.
5- We raise the temperature to 112 degrees Celsius. At this stage, suspended particles are deposited and the ghee appears net.
6- We continue in the healing process until thick foam forms and the smell of ghee appears, then the color of the ghee becomes reddish-yellow and at this stage, we stop continuing with the heating.
7- Now we reach the stage of filtering and separating the ghee so that we leave it for an hour until it stagnates and cools. At this time, we can pull the ghee from the top after we stop the mixer. Gauze or fabric as a filter and we use it to filter the margarine, and we must filter it in this case twice to ensure the fineness of the margarine.
8- At this stage, we fill the ghee in metal, glass or plastic boxes with a high-density liquid filling machine, piston pump.
1:It is considered a laxative and fights constipation
2:Improves the softening and redness of the skin
3:- It protects the nerve from the effects of acids (such as lemon and red tea) and consequently from nerve diseases such as Alzheimer’s, Parkinson’s and sclerosis, and from both types of sugar.
4:There are vitamins that are not soluble except in beneficial fat so that the body can absorb and benefit from them.
5:It contains important vitamins for the body such as Vitamin A Vitamin B Vitamin E Vitamin B1 Vitamin B2 Vitamin PP.
6:It contains important minerals for the body, such as calcium, magnesium, and phosphorus (these minerals are important for building bones and getting rid of osteoporosis) as it contains sodium.
7:- Ghee reduces the number of triglycerides in the blood
Ghee is important for the nerves and tonic for them and the brain
Important for gifting mental health and mood
8:- Needed by patients with nerves, such as multiple sclerosis, paralysis, sciatica, and others.
9:- Important for diabetics because they lose magnesium in the urine and thus weaken their nerves, it protects it, God willing, from being harmed by this disease.
10- It is important for pregnant women to feed and nurture their unborn babies while they are breastfeeding.
11:Beneficial cholesterol is an indispensable substance in the formation of every living cell, as it provides the flexibility and permeability necessary for its functioning while securing the hardness of the cellular and outer membrane.
12:Without beneficial cholesterol, the generation, and production of reproductive hormones become an inevitable process (sterility).
Beneficial cholesterol is involved in the formation of vitamin D in the body (bone, immune and sterility).
13:Useful cholesterol is important for the formation of bile (yellow is important for digesting fats, bowel movement and preventing constipation).
The butter from which the ghee is made prevents the buildup of cholesterol on the walls of blood vessels because it contains phosphide.
The more animal food contains green herbs, the more omega-3 oil in butter and ghee.
Ghee can damage various parts of the body if taken in very large quantities for an extended period of time, as it comes as follows:
1: There is no doubt that it leads to a very high level of harmful cholesterol in the blood.
2: It is based on preparing the body for various diseases, the most important of which is diabetes.
3: It increases the chance of developing many diseases related to the heart, as it increases the exposure to heart attacks.
4: Municipal ghee can easily expose and prepare the body for stroke.
5: Exposes the body to various strokes, such as a heart attack, as well as a stroke.
6: Excessive consumption of municipal and animal ghee leads to a very noticeable increase in blood pressure.
7: It leads to the accumulation of fat in different areas of the body, which leads to a very large weight gain.
Although ghee should be limited, it can sometimes be included with all foods in a varied and balanced diet due to its multiple benefits.