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有機草飼淨化牛油(又稱ghee)

(牛油味更濃、煙點更高、印度傳統醫學推崇的養生聖品)(外國食家都改用它代替牛油)(塗麵包、炒蛋、做甜品都可以)

sku: ghee

有機草飼淨化牛油(又稱ghee)(牛油味更濃、煙點更高、印度傳統醫學推崇的養生聖品)(外國食家都改用它代替牛油)(塗麵包、炒蛋、做甜品都可以)

HK$118.00 / 1 件
HK$125.00

* 新包裝,舊包裝可按小圖看。

成份: 有機印度酥油

250g

產品詳情

草飼牛牛奶製成的啊!

椰子油被正名之後,牛油被正名了!印度傳統飲食用的Ghee也被正名了!

若你有時間去了解一下上幾個世紀,食品集團怎樣利用他們收買的科學家、營養學家推廣他們各種新派氫化植物油、人造牛油,肆意抹黑椰子油及牛油的毒辣手段,你一定會目瞪口呆。

雖然牛油被正名了!但要吃到它們的好處,世界各地的食物健康研究者都會選擇用有機的。

草飼牛牛奶製成的,更是上品。

原因是,牛天生吃草的,草飼牛比起工業飼養被迫吃粟米雜糧長大的牛健康很多,因此,草飼牛的牛奶比起穀飼牛的牛奶營養高很多很多。,

草飼牛所含的Omega 3脂肪酸(EPA,DHA及 DPA),比穀飼牛肉多2至4倍!而Omega 3脂肪酸被認為有助減少心血管疾病、降低中風及心臟病發的機率,並有益腦部健康,避免憂鬱症、老年痴呆症、失智症,也有助兒童腦部發育,降低閱讀障礙及過動症的發生。

在西方,愈來愈多人推廣用有機印度ghee取代牛油。原因,是因為ghee根本就是牛油的一種,它是從鮮奶直接提煉出奶油,並去除水分、雜質之後所得的純淨奶油。


雖然ghee被翻譯為酥油,但比較起經過氫化(Hydrogenated)的植物油或動物脂肪,或兩者混合的酥油(Shortening),就健康得多了!可看:http://homepedia.blogspot.hk/2008/11/ghee.html

有機草飼牛牛奶的Ghee, 其中的反式脂肪並非人工反式脂坊,而是對人體有好處的conjugated linoleic acid共軛亞麻油酸。

詳細解說請可看這裡

還有台灣醫師陳俊旭為Ghee中的反式脂肪正名的文章,可到這裡看看。



Ghee聞起來有濃濃的奶香味,所以,吃印度咖哩時,大家都會吃到些奶香味,此外,加Ghee之後,似乎可以中和一些辣味,讓嚐起來更順口。



Ghee的作法是將無鹽奶油以小火融化後,會形成三層不同的液面,最上層的白色泡沫是乳清蛋白(whey proteins),牛奶固形物會沈澱在最下層,而在中間的這一層金黃色的透明液體就是「Ghee」了。

因為奶油中的水和牛奶中易腐壞的蛋白質已被移除,所以不容易氧化,也較傳統奶油更不易腐壞,不需冷藏的情況下可比傳統奶油有較長的保存期限,因此在氣候較炎熱或是冷藏設備不佳的地區較常被使用,在冰箱普遍進入一般家庭之前,許多地區都普遍使用這種容易保存的無水奶油。除了可以長久保存之外,據說Ghee也擁有差不多各種油類中最高的煙點(Smoke point),即使用Ghee來高溫烹調,它也不會變質和喪失營養價值。

除了食用,印度的Ayurveda醫學裡,認為Ghee能把草藥的功效帶到最深的人體組織,幫助吸收,所以在印度常常利用Ghee作為媒介,混和了草藥,直接作為按摩使用;除了外用,也用於在Ayurveda的排毒過程裡,因為Ghee能把內臟裡的毒素自然地吸收出來。

在《當代阿育爾維德》這本書中,兩位醫師作者從現代科學的角度分析了Ghee的成份。他們說:「Ghee大部份是飽和脂肪,且是短鍊脂肪酸,只有很小百分比的長鍊脂肪酸(11%)。此外,Ghee含有至少27%的單元不飽和脂肪酸,而只有4-5%的多元不飽和脂肪酸。最後還有一點,人體需要攝取飽和與不飽和脂肪酸二者。而Ghee中這些脂肪酸的比率,是最接近人體所需的(大約60-66%的飽和脂肪且絕大部份是短鍊脂肪酸﹑再加上27%的單元不飽和脂肪酸)。此外,Ghee還有其他益處。它含有2-3%的成對亞麻油酸(這是一種可能具有抗致癌物性質的化學物),以及相當大量的抗氧化物和維生素A﹑D﹑E和K。」




當大家以為ghee只可以用來做印度食咖喱,大家就錯了!

因為所有本來用牛油的食譜都可以用上它!用來塗麵包、多士、炒蛋,外國很多食家試過之後都說回不了頭,以後應該會改用ghee,不用牛油了!

最重要是,它比有機牛油更實惠、更方便。更實惠是因為ghee可說是脫了水的牛油,價錢可能比有機牛油高,但它由於沒多餘水份,味道更濃、更集中,用少量已很夠味。

更方便是因為ghee不用放冰箱,不會凝固,用來烹調、塗麵包、多士,不會像塗牛油那麼吃力之餘,殘留、浪費了很多在牛油刀上。加上,它的煙點超高,不會像用牛油開鑊般易燒焦。用來烘焙麵包、蛋糕、甜點,都可以啊!

有機草飼牛牛奶製成的的ghee,香港極罕,我們這款是由一所專營有機、養生飲品、食品的公司製作的。在他們的官方網站 可以看到,奶牛都是在無壓力、得到充份照顧的環境生活的。他們吃的青草,草本植物都是在有有機認證、毫無化學農藥,轉基因的農場生出來的。這樣長大的奶牛與牛奶業大集團工廠內,被人工激素催生的奶牛真的是活在相反的世界。



以下,是外國食家有關怎樣活用ghee的好方法,大家慢慢看:

How to Use Ghee

Snacks and Appetizers

  • Toss into fresh popped popcorn or make your own: Melt ghee, add salt and popcorn, pop until done.
  • Mix with good quality coarse sea salt (like Celtic Sea Salt®). Add chives and spread over pita bread.
  • Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits.
  • Stir-fry minced fresh garlic in ghee and pour over fresh hot bread.
  • Sauté garlic in ghee and use it to make out-of-this-world hummus.
  • Spread over whole grain crackers; top with cheese.

Main courses and Soups

  • Stir into piping hot soup just before serving.
  • Drizzle over fish, lobster, scallops, and crab.
  • Stir into hot bean dishes such as Hoppin John, or Pasta e Fagioli.
  • Stir into hot daal (Indian lentil soup) before serving.
  • Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and
    enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices!

Vegetable, Potato, and Grain Dishes

  • Try it on hot rice – you’ll never look back!
  • Drizzle over fresh steamed veggies.
  • Brush a layer over corn-on-the-cob.
  • Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility.
  • Makes great flour and corn tortillas.
  • Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 °F until tender.
  • Ideal for sautéing or caramelizing onions.
  • Mash into hot baked potato, or stir into hot mashed potatoes.
  • Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 °F until tender.
  • Sauté mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever!
  • Spread over fresh hot Roti (Indian flat bread).
  • Stir hot rice, quinoa, buckwheat, couscous or millet in hot ghee for 5 minutes; add liquid and cook as directed.
  • Mash into baked potatoes with sour cream and chives.

Desserts

  • Use in cakes and cookies; they’ll taste great and keep fresh longer.
  • Melt chocolate; add a spoonful of ghee and enough powdered sugar to make a glaze. Use for cakes, quick breads or cookies.
  • Stir a tsp into hot pudding before cooling – fantastic!
  • Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with ice cream or yogurt.
  • Mix ghee and coconut oil; sauté bananas with brown sugar; top with cream or ice cream.

Sauces

  • Ghee is the secret to making perfect Hollandaise Sauce; it’s a perfect butter substitute and it’s easy to work with.
  • Delicious in Bolognese Sauce as is or with olive oil.
  • Mix ½ cup melted ghee with ½ cup olive oil; refrigerate in container with lid and use for sautéing, spreading, and in sauces calling for olive oil.
  • Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish.

Breakfast

  • Spread on toast, muffins and bagels – unlike cold butter, ghee spreads easily.
  • Stir into oatmeal or cream of wheat just before serving.
  • Scramble or fry eggs in ghee – they won’t stick to the pan.
  • Make a French-style omelet with ghee; it’s firm and won’t turn brown like with butter.
  • Use to sauté lean turkey bacon; works great, tastes great, and won’t stick to the pan.
  • Warm maple syrup with ghee; drizzle over hot blueberry, buttermilk, or buckwheat pancakes.
  • Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.
  • Make French toast; brown in ghee for great flavor!

Out of the ordinary

  • Pack it up for traveling, camping, picnicking, and hiking – it’s shelf-stable and doesn’t need refrigeration.
  • Massage into skin instead of lotion or massage oil; it keeps skin and joints supple.
  • Keep lips moist: use ghee in place of lip balm.
  • Rub ghee into cuticles to help keep nails in good shape.
  • Enjoy straight out of the jar! ☺

Substitutions

  • Use in place of regular butter for sautéing; it doesn’t smoke or burn as easily.
  • Use in dairy-free recipes; milk solids are removed from ghee during the clarification process.
  • Use in place of vegetable oil for basting, sautéing, and broiling.
  • Use in place of butter for drizzling over veggies, toast, pancakes, waffles, grain dishes, fish, poultry, and meats.

為什麼說有機牛油與有機ghee被正名了,它們對身體的好處之前都被大眾嚴重忽視了!ghee的超牛油感美味之前也被所有人忽視了!請看這詳細說明的文章

食品工業怎樣建立理論,鼓勵西醫、營養師、媒體做代言人,然後幫助推銷他們的產品。請看這連結

成份:有機印度酥油

250g