Ghee - super butter with super properties
Practical considerations about fats and human food
Let’s start with the following statements regarding cooking fats.
There are basically only five types of fats that are 100% suitable for frying and thus for human consumption:
olive oil - extra virgin = unrefined
avocado oil - refined
coconut oil - refined
animal fat, lard, duck fat, tallow, …
ghee, clarified butter
And olive oil must be treated with caution, even though it is a healthy oil, as its smoking point is significantly lower than the other types. When the oil starts to smoke, it forms harmful chemicals. If we still use it for frying, it is smart to have a digital thermometer where you can point it at the frying surface and read the temperature, which must not exceed 1630 celcius which is not very high. You can possibly mix clarified butter / ghee with the olive oil to raise the temperature, but why not just use that instead? The otherwise excellent butter also has a low smoking point, and if you don’t take care, it will taste bitter-burnt, after which it will lose its health value. A pan-fried steak should therefore be one that is self-sufficient via its own fat content, possibly via the edge at the top that you fry off first.
The Belgians, who invented French fries, simply use beef tallow for frying. Real fries must be fried twice, and the last one before serving must be at really high heat for a short time. The tallow can handle that without any problems.
Of course, we use oil for other things than frying, i.e. cooking, dressing, etc. Here, what we use is less crucial, so go by taste. The Japanese and Chinese love sesame oil, the Indians use a lot of mustard oil, and olive oil is of course king here.
Frying at a lower temperature with regular butter is also fine. If you like fish, then a butter-fried plaice is irresistible. A mixture of butter and olive oil is used in many French dishes. Butter for thickening sauces is a chef’s favorite. Remember that cream is also its own form of fat.
The fact that sunflower oil, canola oil (mustard seed), safflower oil, and peanut oil are not on the preferred list is due to their other nutritional properties. This does not mean that you cannot use them, but they are not as healthy.
In the medium category for smoke point (along with olive oil) we find sesame oil, hazelnut oil, grape seed oil, etc. Here you have to be careful with the temperature.
See a more complete list for smoke point HERE.
This list shows that unrefined rapeseed oil, which the Danes are heavy consumers of because they are so stupid that they go for cheap crap, is at the very bottom at 1070 smoke point, which is absolutely disastrous. The Danish countryside is full of rapeseed fields for this purpose. It is also what is put in hybrid-butter mixes and in margarine - if anyone still uses that kind of thing.
When vegetable oils with a low smoke point are used combined with frying that exceeds the smoke point, they create a form of plastic. As you know, plastic is a product of the petrochemical industry = oil cooked at high temperatures. This food plastic creates blockages in the blood vessels. They also form a type of poison that damages the liver. This causes, among other things, diabetes, which originates from the liver that has suffered damage. So Mr.-Mrs. diabetes-2-patient, did you hear this from the doctor?
Also, don’t forget that baking often takes place at high temperatures. Things have to go fast in the bread industry, so the oven is at full power. The standard baking temperature is 2000, and it is often turned up at the end to get a crispy crust. So if the bread contains fat, you can very well exceed the smoking point inside the bread, where it of course does not smoke but still creates harmful substances. Fortunately, there are ways to make dough with sourdough and long-term rising, where no fat is used. It is also possible to bake bread for a long time at lower temperatures.
So is a pizza drizzled with olive oil and mozzarella cheese healthy food when it comes out of a pizza oven where the temperature is 4000, i.e. more than 2000 above the smoking point? Or is the pizza saved at the finish line by the fact that it only takes 4 minutes to bake a pizza in a real pizza oven, so the damage has not been done?
Question to answer - as far as I know, there are no studies on this.
Where did it go wrong?
This leads to a small sidestep here. The extent of cardiovascular disease and thus also blood clots and heart attacks was a fraction 60-70 years ago compared to today. Back then, we ate butter from cows that walked in the fields, used cream for cooking, boiled marrow and stock out of bones and fried in lard and beef tallow. We also had herring on the menu to a much greater extent, it was still possible to get unpasteurized and unhomogenized milk, and margarine had not yet been launched by the food industry.
Add to that the fact that the foods were to a greater extent unpoisoned and that they were distributed unwrapped in plastic and via a huge network of small and local traders. The Danish rye bread - foreigners may not know that -had not yet been spoiled, so back then it was baked on sourdough, fermented rye and not using yeast. Add to that a whole series of industrially created factors that mean that the quality of food has dropped drastically, and that we suffer from a whole series of industrially induced lifestyle diseases as a result. By ‘industrially created’ we don’t just mean what happens to the raw materials in the processing phase, because the cultivation phase is now also an industrial process and not something to get green fingers and soil under your nails. The soil is depleted of nutrition and contains only 10% of the minerals, that should be there.
Just seen in isolation and without including all these factors in the nutritional cultural shift, the use of fats in the past is crucial for health. 60-70 years ago we didn’t even use vegetable oils for cooking. They were not considered human food but machine lubrication. Then, alongside the margarine wave, the food industry got the brilliant idea that you could also pour machine lubrication on people. Weren’t they also a kind of machines? Whether they actually intended it to be so squarely anti-human is probably questionable, but it still requires a derailed view of humanity to create a food industry that pours chemicals, poisons and waste into human food without a twinge of conscience. And when consumers were seduced by advertising and prices for mass-produced products, they themselves became derailed. You are what you eat.
So when margarine consumption declined in the 1980s, the use of various vegetable oils increased.
One of the most prominent health researchers of our time, we find in the 1930s, Dr. Weston A. Price, set off and traveled the world for 10 years with the simple and yet grand purpose of finding out what it was that created a healthy and long life among the world’s people. He stayed in 14 countries where there were people who lived a rural, traditional life but also people who were urbanized and lived a more modern, non-traditional life. In other words, was there a common denominator, a root cause, a secret? There was. He found that people who lived on traditional food, that is, what came out of the ground they walked on - or the domestic animals walked on - prepared in the way they had learned from their ancestors, were significantly healthier than those who had started using processed foods, industrialized-urbanized food such as white bread, white sugar, canned food, factory food, vegetable oils and refrigerated-stored food. The traditional food consisted of fresh fruits and vegetables straight from the ground-bush-tree, fresh non-industrially processed dairy products, fresh meat and fish, nuts and seeds, grains with the germ and fiber intact.
Dr. Price also discovered a new vitamin, which he called activator x. He found this activator in milk fat, fish roe and the internal organs of animals. The highest concentration was in milk from grazing animals, and especially the grass in the spring gave the milk the highest value. He also found that human breast milk produced this activator. Today we have the name for this activator: vitamin K2.
Dr. Price found that further concentration of the milk into an oil increased the activator, vitamin K2. It is this oil that is the topic of today. However, this is where some confusion arises, because vitamin K2 has a series of side chains from MK-2 to MK-13. MK5-13 occurs with bacterial participation, while MK-4 occurs without. MK-4 is nature’s own health activator, and it is also found in the female placenta, which is the membrane surrounding the fetus. Mother of Life and Vitamin of Life - vita of course means life. Traditionally, pregnant women were always offered foods high in MK-4 - which they didn’t call it, of course, but ancient societies knew what was healthy and life-enhancing.
See: Why Vitamin K2 is So Important and How to Get it Naturally
Price’s term ‘activator’ means that K2 MK-4 is a catalyst for the absorption of all other nutrients.
Dr. Price made concentrated butter oil by centrifugation. But the method used by ancient doctors in the Indian Ayurvedic tradition was twice as concentrated! Modern research has confirmed how correct this is, but it is interesting that it is only today that cutting-edge science has come close to matching the potential of what the rishis and Vedic doctors of ancient Bharat (India) knew at least 5,000 years ago and probably much earlier.
Let’s look at their method. It’s not rocket science, and every traditional Indian housewife does it all the time. The method is simple, and let’s not be fooled by the fact that the biochemistry behind it is complicated.
Science has a way of emphasizing complexity, because if something is that complex, then only they = scientists have understood it, and you haven’t understood a damn thing.
Please fall on the ground and kiss the dust.
Perhaps science should consider whether they are not bad communicators of their fine science.
Well, can’t we just buy vitamin K2 as a dietary supplement, and that’s it?
Nope! The K2 that can be bought as a supplement is K2 MK-7 and therefore the type that is rejected by the uterus, the membrane that is like a large cell membrane that regulates the intake of the outside world into its protected environment. The uterus says Nope! this is not life-promoting. We have to consume life in the form that life has designed it. We have to walk the Milky Way the right way.
Ghee
Indians call it ghee, Europeans call it clarified butter. We can also call it butter oil. Let’s start with the recipe:
Bring unsalted butter to the boil in a pan. When it bubbles and foams, a few minutes should pass without you doing anything. Then mix with a spoon and turn down the heat and cook on the lowest heat for up to 30 minutes, so that the water in the butter can evaporate. Note that the butter will become transparent, hence the name clarified butter. Then turn off the heat and let all the bubbles settle. Give it plenty of time. The foam that is still on the top is carefully removed with a ladle.
At the bottom of the pan there is now a caramelized layer of butter protein, which gives the ghee a nutty flavour. That will not help, because now the golden butter oil must be filtered through a sieve with a piece of cheesecloth or other similar clean material (not synthetic). First use a ladle and then pour. When the dark bottom layer starts to float, we stop and discard it.
Ghee has some remarkable properties. It does not need to be refrigerated and can be kept in a glass or jar at room temperature for up to six months (avoid plastic packaging). Normally, butter goes rancid within a few weeks because it oxidizes, ghee does not.
The world’s best and healthiest ghee is made from milk from healthy cows that have been grazing and milk that has not been pasteurized and homogenized. Try to see if you can find it in your country! The food industry is international and so is its lobbyism It requires that you are good friends with the right farmer who is willing to sell under the table, because door-to-door selling of raw milk has been made a crime! In rural India, the cow is still in most places right outside the door, and the milk does not have to go through a large industrial machine.
A further enhancement of the unique effects of ghee is to take cream, add a yogurt culture to work overnight (it becomes cream yogurt), churn it into butter and then do the same as normal ghee. The yogurt culture breaks down the fat particles of the cream into even smaller particles and makes ghee, which is even more digestible. It also doubles the CLA content - more on that later.
It is therefore ironic-absurd that modern Danish dairy farming boasts so much about itself. They should be ashamed of themselves instead. Here’s why.
Milk - my goodness!
So here comes another digression, which is unfortunately a bit discouraging. How unhealthy and directly harmful pasteurization and homogenization are for animals and humans can be illustrated with a simple example from real life. If a calf is given mother’s milk - we have forgotten along the way that milk is mother’s milk - it grows and thrives. If you give a newborn calf pasteurized and homogenized milk, it dies within a few weeks. Just think about it! What would be the difference between a newborn calf and our own offspring?
The result of the industry’s destruction of milk is, among other things, lactose intolerance and constantly runny-nosed colds in children - remember that mother’s milk builds the immune system. And the treatment generally creates poor nutrition, because pasteurization kills the vital content in milk.
If that statement seems too strong, I would like to refer you to the book Milk and Health: What Are You Drinking? by three researchers Anne Bodil Søgaard, biologist, lic. scient., Karen Østergaard, senior physician, cand. med. and Troels V. Østergaard, professional writer, mag. scient. Perhaps the book is not translated.
Here is a brief summary of what is written on the back cover of the book:
We Danes are a people of milk drinkers, cheese eaters and snackers. We are also a people who are at the completely wrong end of the scale when it comes to cancer, heart disease, diabetes, osteoporosis, allergies and obesity. Is there a connection?
The 137 well-written and well-documented pages are used to confirm this: Yes, there is a connection to a large extent! We probably shouldn’t drink milk at all anymore, we should perhaps avoid dairy products altogether, but it will be a bit harsh. By the way, what fate do you think such a piece of research will have in a country where the lobby organizations of the agriculture and food industry determine what decision-makers are allowed to decide? Really guessed, total disregard. And here they can claim from certain dairy-chains that they produce organic milk … which is also homogenized and pasteurized and therefore not much better apart from the absence of pesticide residues. The term organic is corrupted, because the vitality of the organic fluid, that came from the cow has been killed. Of course we would like the cows to have been grazing all summer and in loose barns in the winter, as they claim on their butter packages, but it all seems a bit in vain if they murder the milk afterwards.
The only reason for this mistreatment of milk is that the industry gets products that have a long shelf life and can withstand transportation and storage. So it’s not for the sake of food, it’s not for the sake of consumers, it’s for the sake of a business case. They have created a monstrous monopoly system where milk has to be transported in large tankers from one end of the country to the other (while the next moment they can find themselves babbling about CO2 footprints) to be sent back again, and then they have to over-process it. And through their lobbying and power, they have put a gun to the politicians’ heads and forced them to criminalize untreated milk. Health is simply forbidden!
The only healthy logistics that makes complete sense is local trade in raw milk that needs to be used immediately (or made into cheese), and which is of course treated responsibly and hygienically. We don’t need authorities to police the hygiene part, because if a farmer has delivered bad milk just once, all the locals know about it in a flash, and he is out of business from now on.
Criminalized health: that’s what the fascist state has done to the citizens of the country.
A little cell biology
Back to today’s text. Ghee contains many vitamins, including A, D, E and K in large quantities + a number of others in smaller quantities. In addition, enzymes, minerals, antioxidants and good fats. It helps us absorb other important substances in the body. All nutrients need to be broken down in the digestive system - and remember that all digestion starts with chewing. You can even argue that both cultivation (maturation) and especially preparation are part of nature’s great digestive process. Fermentation is, for example, lactic acid bacteria that have done the initial work for our intestinal flora. Nature ferments itself when full maturity is reached and nature begins to digest itself - just ask a drunken wasp that has eaten fermented berries. Pickling, salting, boiling, digging also work, but fermentation is superior, because it involves active biology as an aid.
There is a piece of sophisticated biology behind it, if you want to understand the mechanisms.
Watch Dr. Marianne Teitelbaum’s explanation in the video Ghee - The Ultimate Superfood, where she explains how the cell membrane is the most important part of the cell because it controls all access to the cell, i.e. what comes in and what is kept out. Fats can pass through, and therefore the easily digestible and easily absorbed ghee becomes an important transporter of nutrients to the cell. This applies not only to the substances that are in the ghee itself but all substances from the food that is prepared with ghee, which are broken down into very small particles in the gastrointestinal system. The cell membrane is built of cholesterol, which gives it an almost oily consistency that allows the passage
The whole big absurdity circus with cholesterol has unfortunately meant that many Indians have stopped using ghee, because the industry and the Western medical science that has been dismembered by it have told them time and time again that cholesterol is toxic to the body, and that IT is the cause of cardiovascular disease. The poor Indians have forgotten what their millennia-old Ayurvedic science has told them about the ghee that has kept Indians healthy for so long. The result: India today has the highest incidence of diabetes in the world.
Designer hysteria
The whole cholesterol hysteria started with American doctor Ansel Benjamin Keys in the 1950s, who claimed that it was cholesterol that caused atherosclerosis and blood clots. Lots of studies have since swept it off the table, but the industry, medical science and politicians + the media circus had long since run with the ball, because it fit into a certain business case. Once this kind of incomplete and untenable science has become entrenched in the general consciousness, it is very difficult to peel it out again even with sufficiently very good science as a counterpoint. Already in 1968-73 with a comprehensive study called the Minnesota Coronary Experiment carried out by nine top scientists and with 900,000 people as test material! it was clearly demonstrated that Keys’s theory, accepted at the time, was completely wrong. An incredible amount of damage has been done by doctors promoting pharmaceutical cholesterol-lowering drugs. On the other hand, the sale of statins has been a trillion-dollar business for the pharmaceutical industry, which explains why the Minnesota study was kept out of the public eye. And it was only the first of a whole series of subsequent studies, which shows how little science can do once the money-media-politics machine is running. Have we seen the same thing recently?… I think we have.
In fairness, it should be said, so as not to make the man out as a bad researcher, that Ansel Keys later participated in other studies that showed that lowering cholesterol levels was accompanied by an increase in the death rate. It should also be said that they chose not to publish the studies at the time. Interesting, why not?
Cholesterol is produced in the body, among other things, to counteract a chronic inflammatory state, because it is the body’s only natural steroid. It cools when something burns = is inflamed. The Japanese conducted studies of people in three categories: people with high, medium and low cholesterol levels in the blood. It turned out that those with high content had the longest lifespan, thus confirming the aforementioned unpublished (read: suppressed) study. Thought-provoking. It always takes a certain amount of persuasion to make increased mortality appear as increased health.
See: The Cholesterol Myth. What Really Clogs Our Arteries
We mentioned at the beginning that there are also other oils with a high smoke point: avocado and coconut oil. These oils do indeed have a high smoke point and thus undergo oxidation through overheating, creating a stack of toxic and inflammatory biochemistry that we would like to avoid. But they are generally too difficult to digest and waxy, so unless you live in the areas where they naturally grow and have a lot of sun that promotes digestion, they are not recommended. In our latitudes, we should rather use animal fats - which, funnily enough, is what our ancestors used. Another example of popular wisdom being superior to scientific nonsense. As well as an example of the fact that we should eat what comes from the soil we walk on.
Ghee contains ...
Ghee, on the other hand, has the easiest digestion rate of all oils, even though it has the highest smoke point of any known cooking oil.
Ghee contains high concentrations of unsaturated and polyunsaturated fatty acids and omega-3 fatty acids.
Ghee contains CLA (conjugated linoleic acid), which helps burn fat and build muscle mass. You simply lose weight when you use ghee. It has become fashionable to use supplements of synthetically produced CLA, but it does not contain nature’s life-giving and healing frequencies - and here it becomes Ayurvedic - called prana. A Western doctor would say yuck if he heard the word prana. He can’t see it under a microscope, so it doesn’t exist. Butter from grass-fed cows is better, because it contains higher amounts of natural CLA. This acid prevents plaque in the blood vessels and damage to the artery walls, which can lead to heart attacks.
Ghee contains butyric acid. In the intestines there is a layer of mucus that produces mucus around the clock. It creates a layer that cannot be penetrated by pathogens, harmful or useless substances for the body, which are passed on and waste out of the system. This intestinal flora is our friendly bacteria that produce this butyric acid. The intestinal flora is immensely important for our existence, and that is why antibiotics do harm, even though they can fight infections, because they kill both the bad and the good bacteria and pathogens, including the intestinal flora. If you think you need to take them, make sure to repair the stomache afterwards with pro-biotics.
There is more and more talk about people who have leaky gut. So the shield of mucus/intestinal flora that forms the inner shield and filter of the intestines has been broken. Ghee can cure this imbalance and leak. Doctors prescribe antibiotics without hesitation, but almost always forget to mention that people need to repair their intestinal flora with lactic acid bacteria both during and after. Western doctors operate according to the allopathic model, which says: the disease is the enemy, we use ‘the magic bullet’ and shoot the enemy down like in a war - well, a lot of civilians were killed when we dropped a bomb, but that’s to be expected in war (collateral damage). It’s also called symptom control, because medical science has no definition of health other than the absence of symptoms of disease (pathology). That’s why medical school focuses heavily on pathology. They are very concerned with the sick organism and almost ignorant of the healthy one, because what is even that? They don’t really know. You can’t make money on the healthy body either, but that little charming detail is very little liked to admit.
Ghee directs the calcium we consume away from arteries and glands and into bones and teeth, where it belongs. Calcium has a way of ‘seeing its way’ to crawl into all sorts of places where it causes damage and causes calcification. The above-mentioned Dr. Price found that good quality bone and tooth structure was present when people consumed good quality fat.
In the Vedic scriptures called Sharaka Samhita (sutra 27, verse 232) it is said: Of all oils intended for human consumption, ghee is the best. Later it is said: Ghee can make women fertile and children wise. Science today can confirm this, because the female hormones that create fertility are created from cholesterol, which is found precisely in ghee - cf. the high content of K2 MK-4 in the womb. The same applies to testosterone in men. And the brain uses cholesterol for its structure, which means that children, while forming their brains, get a serious boost from the easily available cholesterol found in ghee.
Here comes the bad news for vegans - sorry. Cholesterol is only available in animal fat. You can eat as much avocado and other super-foods as you want, but you will never get anywhere near enough cholesterol. Your misunderstood intake of unfermented soy is harmful / hormone-disrupting to your body - is there possibly a connection here to the hormone-mentally disturbed LGBTQ’ism that is currently taking place? The skin needs cholesterol to process vitamin D and create serotonin, melatonin and endorphins and a number of neuro-transmitters that the body and brain need.
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With a little careful look down into the basement with the gloomy agendas, one cannot help but get the thought that the whole cholesterol hysteria and the bad science behind it have such a gloomy agenda: to create infertility and stupid children/people. Eugenics (genocide) and passive stupidity in the human race. And excuse the insulting expression, but this is how the ruling class actually is and according to. own statements look at the ‘masses’, the working cattle, the useless grazers. The war on cholesterol takes on character and the war on life. A similar agenda is unfolding with the war on CO2, the life-promoting greenhouse gas on which all plant life depends. It is very difficult for a thinking person to avoid the fact that there is a vicious agenda behind it.
But we are not a bunch of stupid sheep. Sheep by the way are not stupid, they are just animals that live in a herd to protect themselves from predators. We could ask ourselves who the predators are that feed on humans? That is, apart from a few cases of tigers, jaguars, pumas and tiger sharks. The rest don’t really count, because they are just animals defending themselves against their worst predator: humans. So who is humans’ worst enemy?
Also as an older person who wants to keep their brain sharp, ghee is therefore an obvious best bet for a solution. Plus of course using your brain to think, which we have hereby made a contribution to :-)