What Are The Health Benefits of Clarified Butter
Traditional Indian cooking and Ayurvedic medicine clarified butter are made through a simple process of boiling butter and then pouring off the butterfat, leaving behind the proteins (casein and whey) and the milk solids (which includes lactose). What’s left is also known as clarified butter.
People today love real butter but many stay away from it if they are on strict diets and are eating low carbs. After all, butter is fat, and fat makes fat, right?
Today those beliefs are changing fast as people try more and more to find healthy ways of living.
Clarified butter contains 100% fat because there are milk solids in normal butter, which remember are scooped off when making clarified butter, it has a shorter shelf life, lasting only about 2 weeks in your fridge.
Clarified butter, without the milk solids, usually lasts for around 2 months in your fringe. You will notice that once the milk solids have been removed from clarified butter, it also has a different taste and has smooth velvet-like texture.
Clarified Butter Health Benefits
Can reduce your risk of heart disease: Scientific studies also show that those who consume clarified butter or regular butter have lower occurrences of heart disease and lower cholesterol levels.
Can help heal your digestive tract: Those that are intolerant to lactose benefit from clarified butter.
Can help you lose weight: It has linoleic acid in it, packed with butyrate and assists with weight loss.
High amounts of vitamins K, D, and A, which are all important for good eye health, development of bones in babies and adults and healthy teeth.
Scientific studies also show that those who consume clarified butter or regular butter have lower occurrences of heart disease, lower cholesterol levels, How do you clarify butter?
With clarified butter, you melt unsalted butter in a pot and then boil it. This process evaporates the water. The milk solids get separated from the fats and float up to the top which is then scooped away.
What you have left over in your pan is 100% pure fat. By removing the milk solids from the butter, you are actually making your butter cleaner and purer, hence its name – clarified butter. It is also important to realize that all fats have their own smoke points.
Smoke points are the temperatures at which fat will stop being nice and velvety smooth and start to burn and make everything around smell plain nasty!
Real butter has a low smoke point – clarified butter has a higher smoke point. Once you have clarified butter, it will be able to be heated at the higher temperatures without getting all heated up, burning and smelling awful.
Tips when making clarified butter
1. When you make clarified better, remember to always use the unsalted butter.
2. Heating temperatures should either be 40-45 C or 105-115 F.
Clarified Butter gives you beautiful skin, even assisting with natural healing. Indian mothers use clarified butter to soothe their children’s lips when they are chapped – try it on your own skin to bring about flawless results. It is both antiviral and an antioxidant.
Don’t buy fake products
Any clarified butter that comes from cows that are naturally and rightly grass fed will have wonderful benefits of CLA in it (conjugated linoleic acid). It’s an antioxidant with antiviral properties for when you are feeling low with flu for example.
Traditional yellow butter might have the same amount of calories in it as clarified-butter does, but the clarified butter has higher amounts of important vitamins which go towards balancing the hormones, regulating the metabolism, improvising vision, and repairing damaged skin.
Scientific studies also show that those who consume clarified-butter or regular butter have lower occurrences of heart disease, lower cholesterol levels, even improvements in their skin such as psoriasis, improved memory, and faster wound healing.