Content
Butter is prepared from high-fat milk or cream, which is slightly fermented, due to which the butter has a sweet and sour creamy taste.
Ghee is cooked at medium temperature for 5-6 hours, thanks to which no protein or sugars remain in it and all the water evaporates.
Like butter, ghee has an antioxidant effect and is rich in vitamins A and E and beta-carotene.
And yet, the main value of the product lies elsewhere: ghee consists of monounsaturated fats, in which, when heated, almost no harmful and dangerous aldehydes are formed, which cause various diseases.
The oil eliminates migraines, muscle weakness, joint and lower back pain.
Ghee is indispensable for colds and sore throats.
This oil has been proven to be a proven remedy for fainting and epilepsy.
Ghee helps quickly heal fractures, heal burns and wounds, and also treats blood diseases.
Unlike butter, ghee is quickly and completely absorbed.
It does not contain lactose, toxic components, or refractory fats.
It is allowed for children, elderly people, pregnant and lactating women.
Proper ghee, prepared using traditional technology, is rich in valuable substances.