1, enhance the body's ability to fight disease

On a regular basis to eat ghee can absorb a variety of minerals and trace elements beneficial to the human body, but also absorb some natural enzymes, which can promote the regeneration of human immunoglobulin, but also adjust the immune function of the human body, the human body's own ability to fight disease can be significantly improved.

2, laxative

We usually eat ghee can regulate the function of the stomach and intestines, can promote the generation and discharge of stools, and it can nourish yin and moisten the dryness of the human intestines due to constipation is also a significant relief. Benefit gas and blood is also an important benefit for people to eat ghee, it is dry to cure diseases, but also can nourish the five organs, but also can replenish qi and blood, human qi and blood loss and qi and blood deficiency have a very good therapeutic effect.

3, therapeutic effect

Ghee can increase the body's digestive and absorptive capacity, lubricate connective tissues, increase flexibility, improve brain function and memory, and transport the medicinal properties of herbs to the tissues throughout the body. In addition, ghee has had all of its milk proteins removed during the milk refining process, making it an excellent dairy substitute for those who are lactose intolerant.

4, economic role

Ghee is one of the specialized fats of the food industry. It has a certain plasticity or consistency, used as a pastry ingredient, surface spraying or mold release and other purposes. It can be used to crisp or soften baked goods, keep proteins and carbohydrates from becoming hard and lumpy during processing, and improve texture. Originally, ghee meant lard. Later the consumption of ghee made from hydrogenated vegetable oils or a few other animal and vegetable fats greatly exceeded that of lard.

Expanded Information

Ghee is the essence of Tibetan food, and highlanders can't live without it. Ghee is a kind of dairy product like butter, which is the fat extracted from cow's milk and goat's milk. Tibetan people most like to eat yak ghee.

Produced in the summer and autumn seasons of the yak ghee, bright yellow color, sweet taste, excellent taste, the winter is yellowish. Sheep ghee is white, less glossy, less nutritious than cow ghee, and tastes inferior to cow ghee. Ghee moisturizes the stomach and intestines, and spleen warm, containing a variety of vitamins, high nutritional value. In the food structure is relatively simple Tibetan area, can supplement the human body in various aspects of the needs. Ghee in the Tibetan area of the wide range of uses, functions, such as non-personal witness, simply incredible.

Ghee has a variety of ways to eat, mainly playing ghee tea to drink, can also be put into the tsampa and eat. The New Year's Eve fried fruit, but also to use ghee. Because ordinary people rarely use this grease, cake point, bakery will be the general application of the need, so it is difficult to buy in the mass market.

Ghee is divided into a variety of uses are not quite the same. There is candy processing with, there is the production of bread, cake, and make cream muffins. There is no substitute for ghee, except when making butter cake, PIZZA crust, you can use butter, you can also use vegetable butter (mescaline) instead, when there is no layering, it will not rise.

Baidu Encyclopedia - Ghee (Chinese word)