Plain butter is certainly to be preferred to polyunsaturated oils, but it still
contains milk solids ( cholesterol, etc) which are so very easy to eliminate.
It takes a whole 15 minutes to turn 1/2 lb of butter into ghee - which you can
then bottle and keep in your cupboard for months without it going rancid. LOL
IF you can hang on to it that long. I normally make Ghee about once a month,
and I use it on everything from steamed veges, potatoes and my toast.
You can also buy your ghee ready made if you don't mind the expense.
I sometimes pour a little olive oil on my avacado instead of mayo. Nice way to
get the benefits of both in a tasty combo.
Huggs
zoe
Saturday, September 30, 2006, 4:13:01 PM, you wrote:
> Hi Zoe,
> Thanks again :-)
> I'll use the coconut oil for cooking then :-) I've always wondered about
> ghee which is clarified butter. Isn't plain butter ok for frying too?
> Cheers,
> Linda and the K9's
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