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)

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。

成份：有機印度酥油

250g