Abamor Clarified Oil 370 G

It is a type of oil rich in butyric acid. So much so that there are strong rumors that it was first used in 2000 BC. When we come to more recent times, we see that it is used especially in Indian, Bangladeshi and Pakistani cuisines. It can be stored in the refrigerator for a long time, such as one year, in its own package. This is a process that requires a lot of patience. The production stage of butter is roughly as follows: Milk is fermented and yogurt is obtained. Butter contains small amounts of the milk sugar lactose and the milk protein casein, while ghee contains none. About Clarified Butter Clarified butter, also known as 'ghee' in foreign languages, was referred to as 'revgan-i Sade' in the Ottoman Empire. Being rich in vitamin K2 strengthens bones. Maybe it played a role in making the Ottoman palace feasts so legendary, who knows. The remaining 1% of the ghee is salt. Well, we think that the benefits it offers have a great influence on its deep-rooted history. So for those with allergies or sensitivities to these dairy compounds, clarified butter may be a better choice. In the most understandable definition, plain oil is the essence of butter. Water is added to yogurt and ayran is made. The Unknowns of Clarified Oil does not form free radicals during cooking as it has a burning degree of 250. The history of clarified oil is much older than we think. The beneficial bacteria in the intestines convert the fibers to butyric acid, using it both as an energy source and as a security guard of the intestinal wall. It is both very healthy and delicious because it is completely natural and additive-free. In Turkish culinary culture, it flavors dishes in both palace and public kitchens, especially in the Ottoman Empire. This makes it much healthier than trans fats such as margarine. Clarified butter is obtained from unsalted butter by removing water and non-fat dry substances. In the end, plain oil appears, which contains 99% milk fat. When we reach a little to the West, it shows itself in French and Turkish cuisines. When the obtained butter is purified from milk and water elements in low heat, only 99% fat content remains. Although it is made from butter, those who are allergic to dairy products can easily consume it, as all the components belonging to milk in its content evaporate. Gram for gram, clarified butter contains slightly more butyric acid and short-chain saturated fat. This shows how easy it is to be absorbed by the body. Clarified butter also contains slightly higher levels of conjugated linoleic acid, a polysaturated fat that helps with weight loss. Studies have shown that these oils reduce inflammation, contribute to gut health, and contribute to preventing cancer development. Considering that most of the digestive system disorders are caused by butyric acid deficiency, the importance of plain oil is better understood. It is recommended to be consumed before the specified date. Ayran, on the other hand, is churned for a long time with a tool called churn, which is made of wood and covered with animal skin, and butter is obtained at the end. Keep in a cool place. It can be stored for a very long time at room temperature as it does not deteriorate easily. It solidifies at room temperature; but it starts to melt at body temperature. As mentioned, in order to obtain plain oil, it is necessary to make all products that can be made with milk. Clarified butter is more concentrated than butter. It balances stomach acid secretion and ensures a healthier functioning of the digestive system. Abamor Clarified Oil 370 G Product Description Contains at least 99% milk fat by weight. Even one or two teaspoons is sufficient for meals. Protect from light and moisture. It does not melt like margarine at room temperature and can remain solid. In Turkish, it finds a place for itself as pure oil or plain oil.

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Abamor Clarified Oil 370 G