Talk:Ghee/Archive 1

Ghee DOES contain 4% trans Fats

Since Butter contains 3.27% trans fats (source : USDA Database), Its derivative, Butter Oil (AKA ghee) contains 4% trans fats. Altough for some strange reason, USDA chart does not mention trans fats in butter oil, the total is exactly less than 100% by 4%. — Preceding unsigned comment added by 120.61.83.178 (talk) 03:49, 9 May 2014 (UTC)

UBC Team 9, Page Expansion on Food, Health and Nutrition

Hello,

A UBC Course group will be exploring some topics on ghee.

We plan to answer the following questions:

1. How is ghee Stored, packaged, preserved and distributed

2. What is the composition ie. saturated fats, carotenoids.

3. Methods of Ghee preparation: Driect Cream, Cream Butter, Milk Butter, Prestratification

4. What are the Nutritional Aspects of Ghee ie. Conjugated Linoleic Acid (CLA), Cholestrol Oxidation Compounds?

5. Ghee flavour compounds: Carbonyls, Lactones, Free fatty acids.

6. Effects of Moisture Content, acidity an phospholipids on shelf life.

Some sources that we've gathered:

1. The Coadministration of Unoxidized and Oxidized Desi Ghee Ameliorates the Toxic Effects of Thermally Oxidized Ghee in Rabbits. Link: http://gw2jh3xr2c.search.serialssolutions.com/?ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=The%20Coadministration%20of%20Unoxidized%20and%20Oxidized%20Desi%20Ghee%20Ameliorates%20the%20Toxic%20Effects%20of%20Thermally%20Oxidized%20Ghee%20in%20Rabbits&rft.jtitle=Journal%20of%20nutrition%20and%20metabolism&rft.au=Uddin%2C%20Islam&rft.date=2017&rft.issn=2090-0724&rft.eissn=2090-0732&rft.volume=2017&rft.spage=4078360&rft_id=info%3Apmid%2F28299204&rft.externalDocID=28299204&paramdict=en-US

2. Ultrasonic processing of butter oil (ghee) into oil‐in‐water emulsions

Link: https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13170

3. Comparing Ghee to Butter, New Ruby Chocolate

Link: http://content.ebscohost.com/ContentServer.asp?T=P&P=AN&K=128955364&S=R&D=aph&EbscoContent=dGJyMNLe80SeqLQ4yOvqOLCmr1Cep7NSr6i4SbOWxWXS&ContentCustomer=dGJyMPGrtE%2Bwp7dMuePfgeyx44Dt6fIA

4. Qualitative analysis of desi ghee, edible oils, and spreads using Raman spectroscopy

Link: https://onlinelibrary.wiley.com/doi/full/10.1002/jrs.4891

5. Healthy aspect of low‐cholesterol ghee on modulation of lipid profile of rats

Link: https://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12206

6. A Review Paper: Current Knowledge of Ghee and Related Products

Link: https://www.researchgate.net/file.PostFileLoader.html?id=555b1b4261432541478b462e&assetKey=AS%3A273779744280601%4014422

We would appreciate some help and good sources. Thanks! — Preceding unsigned comment added by Aliw1234 (talk • contribs) 19:45, 26 July 2018 (UTC)

What does this mean?

This article begins: "Ghee is a dull class of clarified butter" What is a "dull class"? "Dull" means "Lacking interest or excitement". Are you saying that Ghee is a boring type of clarified butter? That makes no sense. Is there some other meaning of the phrase "dull class" that I'm not aware of ? Sheherazahde (talk) 05:38, 12 December 2011 (UTC)

That could refer to appearance such as opacity or luster. Would help to have a reference to the other classes of butter the writer was thinking of. Whitebox (talk) 13:53, 25 September 2012 (UTC)

And what about "8mg of cholersterol per teaspoon". Is "teaspoon" being used as a unit of volume here (i.e. "teaspoon-full"?) Is it too much to ask for this information to be presented in terms of meaningful, properly defined units, SI units for example ? AJS — Preceding unsigned comment added by 77.96.59.93 (talk) 21:46, 22 December 2013 (UTC)

Method of preparation

Why does the milk have to be fermented before the cream is extracted? Why not extract the cream directly? I am making changes to reflect the fact that Ghee can be made by collecting and using the cream directly from milk, no fermentation is required. — Preceding unsigned comment added by 121.136.95.19 (talk) 10:14, 23 October 2011 (UTC)

slang

taste i Isn't Ghee slang for something in Ireland? Should there be a disambiguation for this? —Preceding unsigned comment added by 68.9.59.249 (talk) 11:28, 8 September 2008 (UTC) when ghee fermented taste is better also its tradition of India since satyuga

Moved the following from the article

How do you pronounce it?

With a hard G, GEE. porge 03:35, Sep 28, 2004 (UTC)

The Gh in Ghee is pronounced like ghost - with a similar emphasis. (I am a native Hindi speaker ;-))

I remembered this word, its spelling, pronunciation, and what it is (fascinating that ghee can survive w/o refrigeration for a time...) from the description of some Indian friends of my parents circa 1965 -- and, as noted directly above, they used the pronunciation "g-eeee" hard g. Perhaps a motivated editor might add the pronunciation. Bill Wvbailey (talk) 23:13, 8 February 2008 (UTC)

Did they come from the southern region of India? Most southerners pronounce it like you said but this is incorrect. SDX2000 (talk) 12:57, 17 December 2009 (UTC)

The gh sound is pronounced like the gh in "dig hard" Mayurvg (talk) 14:05, 18 June 2010 (UTC)

In English, it's a simple hard 'g', so it sounds just like Magee.

But the person I learned this word from, in the 1980s following her trip to India, mispronounced it "jee".

It's worthwhile having it rendered in IPA in the opening sentence.

Anybody enjoying doing IPA?

Varlaam (talk) 19:36, 24 August 2011 (UTC)

Is Ghee "free cholesterol"?

Hello,

Can someone help me to clear the following doubts?

Is Ghee contains "cholesterol"? Is it suitable for people who has high blood pressure and high cholesterol?

What other nutrietion and advantages by taking ghee? Or any disadvantages ? Will it bring any positive or negative consequences to our health ?

Thank you.

Of course it contains cholesterol. Cholesterol is a neccesary part of animal cellwalls. So simply all animal products contain cholesterol and no vegetable products contain cholesterol.

Ghee like any other fat is not cholesterol free. Also despite various sources and doctors saying that since ghee is 100% fat it is bad for the health, ghee is not the major cause of problems. This is only partially true, and that too when excessive intake is there (which applies to *any* food-stuff). Most Indian households use ghee, and in moderation it is not at all bad. In fact I would say that it is better than any processed fat/vegetable fat (which is hydrogenated) in that it doesn't contain any additives. If ghee were harmful, then we sould see a huge number of people dying of ghee-related problems, especially in north India (Punjab) where ghee is most consumed. Rohitbd 13:49, 7 March 2006 (UTC)

First of all I don't quite see what should be wrong with hydrogenated fat, as long as the fatty acids are not completely saturated.

Secondly, ghee is not necessarily free of additives. In Europe, for example, ghee is subsidized by the EU to get rid of the excess butter production. Then of course something has to be done to keep people from converting cheap, subsidized ghee back into more expensive butter, so phytosterol and stigmasterol are added. --RGrimmig 13:27, 28 March 2006 (UTC)

In EU & western countries, ghee may well contain additives. My comment about ghee being additive-free was about the way it is made and used in India. In Indian households ghee is seldom bought, it is mostly prepared at home so it doesn't contain any additives. Rohitbd 11:42, 3 July 2006 (UTC)

Hydrogenated oils typically contain significant amounts of trans fat. Trans fats have been shown to be significantly more detrimental to cardiovascular health than even naturally occurring saturated cis fats. Flourdustedhazzn 15:24, 31 December 2006 (UTC)

Rohitbd wrote: Ghee like any other fat is not cholesterol free. This statement is false. All plant-derived fats are cholesterol-free. —Ryanrs 23:30, 29 May 2006 (UTC)

Ghee is not a plant-derived fat. Ghee is made from unprocessed butter which in turn is derived from milk. Also, plant-derived fats have cholesterol, though to a much lesser degree (see Cholesterol). Rohitbd 11:42, 3 July 2006 (UTC)

I believe the challenged part of the statement was the implication that no fats are cholesterol free. Plant-derived fats are certainly not literally free of cholesterol, but the cholesterol content is nutritionally insignificant. Flourdustedhazzn 15:26, 31 December 2006 (UTC)

To Rohitbd: I'll have you know that 49% of all deaths in Punjab are due to cardio-vascular disease. You can wiki the article on Heart Attacks and you'll see for yourself. Indian deaths are mainly caused by cardio-vascular disease. You seem to be very proud of your ghee yet you are failing to see the negatives of it. I myself am an Indian and I wish to completely eliminate ghee from my diet. I'll also have you know that Indians experience heart attacks as early as the age of 30 or 40, which is far younger than most others in the world experience them. Please wiki the Heart Attack article and then let me know what you think. —Preceding unsigned comment added by 159.53.110.144 (talk) 19:09, 8 July 2008 (UTC)

According to the report, for 2008, of the Office of the Registrar General, Government of India, 27% of deaths in Punjab were due to diseases of circulatory system. This was about bang on average for India as a whole. Of those deaths, around 31% were a result of cardiovascular disease. So, according to your own government less than 9% were due to cardiovascular disease. Not 49% as you touted. --MichaelGG (talk) 05:46, 31 May 2015 (UTC)

Expand

"Ghee is frequently used for libations in Vedic ritual (see Yajurveda) and even finds a hymn dedicated to ghee. Ghee is also burned in the Hindu religious ceremony of Aarti and used in marriages, funerals and for bathing idols during worship."

It is also used in a sacrafice of 5 sacred substances (sugar, milk, yoghurt, honey, ghee).

"The use of ghee in Indian cooking is believed by doctors to have significant negative health consequences for Indians."

It is often used as a flavor-additive. Examples: it is brushed onto chappathis and added as flavor for some sambars.

Maybe we should add a picture? There are plenty online. The question is wether you want a picture of its bottled version or its pure (outside of the container) version.

Accuracy

"Not only does vegetable "ghee" contains high LDL, it also lacks ghee's ability to reduce serum cholesterol and it lacks the many health promoting benefits claimed for the real ghee."

LDL, which stands for "Low Density Lipoprotein" is only found in animals and therefore "vegetable 'ghee'" can not have any LDL, much less contain high levels of LDL. Otherwise a nice article. Just a note in passing and the first time that I've posted anything to Wiki.  :-) 71.113.235.19 00:45, 18 November 2006 (UTC)Ray

Ghee is 100 percent fat. Doctors believed that the widespread use of ghee in Indian cooking is detrimental to Indians' health.

The above statement does not quote any references (i.e., in what way is ghee more detrimental than other fats to Indian's health - preferably from some neutral medical source and not some company manufacturing cooking oils). Coming fom India, AFAIK ghee is used commonly (I eat it whenever I can) and I haven't seen health-risks to people eating ghee in moderation. Ghee is restricted to people who have obesity, cholesterol problems just as any other fat would be. Ghee is not any more damaging to health than other fats. Excessive intake of any fat along with a sedentary lifestyle will lead to problems - and that includes ghee. Also, ghee is additive free (especially the one made at home) so in some ways is better than other processed fats (like hydrogenated vegetable oil) for consumption. Rohitbd 14:01, 7 March 2006 (UTC)

This is 100% true. If you want, I can post a copy of my ghee container stating that it is 100% fat.

I agree that ghee is 100% fat and I do not dispute this. What I dispute is the claim that ghee is detrimental to health. I do not agree that ghee is a more serious cause of heart-problems than, say, vegetable fat (like Dalda). That said, in excess ghee is as bad as any other fat for health. PS: Please sign your posts with ~~~~ Rohitbd 11:15, 13 March 2006 (UTC)

Looks at the breakdown of ghee(clarified butter) here.As you can see, Ghee contains about 75 percent cholesterol (which is very bad for health..ask your family doctor) and a very high content of 'Saturated' fat. Not all fat is bad, it is the 'saturated/polyunsaturated' fat which is bad for your health, because human digestive system can not break this fat easily to use it as a source of energy. Just because you(Rohitbd) eat it regulary doesnt mean that consuming ghee is any better or worse. Look at the facts and hope it is clear now that among all fats, Ghee is particularly bad because all it has is cholestoral & saturated fat. -- suds 12:10, 15 March 2006 (UTC)

The article suds references claims that ghee contains 73 mg or miligrams of cholesterol per serving size of 28.4 grams. This is 0.257% cholesterol approximately not 75%. I would not dispute that ghee is mostly saturated fat but I would question the source of the information that you are referencing as the site is 'sponsored' by a company that sells diet products. This reference from the National Institute of Health (U.S.) seems to indicate that ghee is less a contributing factor to cardiac disease than vegetable oil though I would also point out that lack of exersize is noted as a factor. " Dr. Willett noted that coronary heart disease rates are increasing dramatically in developing countries, concomitant with increased intake of trans fatty acids (e.g., in vegetable ghee, inexpensive cooking oils) and reduced levels of physical activity, which can make individuals more susceptible to the effects of foods with a high glycemic load. " John E. Fogarty International Center for Advanced Study in the Health Sciences (FIC) (1999) Minutes of the Advisory Board Forty-third Meeting Retrieved April 04, 2006 from www.fic.nih.gov/about/minadv19990928.html. A review of the original reports cited in the document may give a more complete understanding of whether butter-based ghee contributes to disease in areas where it is consumed. If 'some' Doctors are to be quoted then those Doctors should be named. Experior veritas ~Festus 23:09, 04 April 2006 (UTC)

I agree with Rohitbd that the general statement should be made more neutral, e.g. Some doctors believed that the widespread use of ghee in Indian cooking may be detrimental to Indians' health. I.e. don't take for granted that there is unanimous medical consensus regarding usage of fats. For a parallel example, look at current medical opinion about controversial low-carb nutritional approaches like Atkins: while mainstream dietists are critical at those theories, you do find scientifical studies supporting them (search PubMed for evidences). Maxx@82.181.100.181 08:13, 18 March 2006 (UTC)

I edited it to sound less ridiculous. Also, somebody should add a "cooking" section. Daniel Leavitt 04:08, 13 April 2006 (UTC)

75% cholesterol? I think you've got your numbers mixed up. —Preceding unsigned comment added by 192.91.173.36 (talk) 20:01, 2 February 2011 (UTC)

"In France, it is called beurre noisette due to its nutty flavor, and used in making some pastries. " Beurre noisette and ghee are not the same thing. Buerre noisette is a sauce usually made "a la minute" with whole butter, because the milk solids in the whole butter are essential to creating the nutty flavor. The butter is literally toasted in the pan with aromatics until the milk solids turn brown and then all (including oil and milk solids) is used to sauce the target food. The French do use clarified butter (ghee) but they call it beurre clarifie. Child, J 2009 "Mastering the Art of French Cooking," Knopf. p.15 for definition of clarified butter, p. 98 for Beurre noisette definition — Preceding unsigned comment added by 24.193.54.36 (talk) 19:59, 14 May 2012 (UTC)

Reference to "Diet & Nutrition, a holistic approach"

G'day, I just wikified the reference to this book, added by someone else. However, I'm concerned about its veracity. From a reader review on Amazon, the book apparently explains how "our chemistry and physics teachers were wrong when they told us that the elements in the periodic table can't be transformed into each other without a nuclear reactor operating on them. The enzymes in our bodies, and in the bodies of chickens, fish, etc., are quite capable of transforming one element into another, gently, without that nuclear explosion. Potassium, sodium, iron, copper, calcium, are being switched around inside the bodies of living creatures. Nitrogen is sometimes transformed into carbon monoxide. Amazing. Chickens are capable of making their own calcium, out of other elements, in order to make egg shells." This is obvious tosh, and one has to wonder about taking anything else in the book seriously. Should the reference stay? Webaware 21:35, 25 December 2006 (UTC)

Nobody has come forward to support this cite, so I have removed it. Webaware ^talk 03:12, 26 January 2007 (UTC)

Possibly Irrelevant

The American Heart Association recommends choosing dishes prepared without ghee.

Seems like it was added just to get the word "American" into an article.

In India ghee comes under the 'AGMARK' which is the equivalent of ISI in India.

What on Earth is ISI??

AGMARK seal (certificate) provided by AGMARK standard set up by the Directorate of Marketing and Inspection of the Government of India in 1937, ensures quality and purity of an agricultural (food) product Agmark. ISI (Indian Standards Institute) used to be the Indian version of ISO, now replaced with Bureau of Indian Standards (BIS). Karthikayans (talk) 00:57, 19 January 2010 (UTC)

References

Ghee vs. Clarified butter

Is there any difference between Ghee and Clarified butter? Aren't both butter minus the milk solids?

Also, the article says that you can heat the oil to it's smoke point without harming it, but isn't that what the smoke point is for various fats? The smoke point is higher than that of just pure butter, but if you hit that higher point, it will break down. Atropos235 23:03, 11 January 2007 (UTC)

I may be wrong, but my understanding is that clarified butter may not be clarified as much as ghee. High quality ghee (e.g. not Australian commercial "ghee", also called "clarified butter") has little to no casein remaining, whereas clarified butter is reasonably clear but not necessarily as pure butter fat as ghee. Personal opinion: I imagine that production of ghee has a specific process, which when followed properly results in a particular variant of clarified butter with little to no milk proteins. Certainly, my wife (who is casein intolerant) copes with certain Indian brands of ghee but not Australian brands of "ghee/clarified butter". Webaware ^talk 14:55, 25 January 2007 (UTC)

Is there any reason why these should be in two different articles? The clarified butter article only refers to ghee as a regional name - it treats all such variations as differences in naming and usage, not in their substance. Shouldn't ghee, and any special preparation to make it, be merged into the clarified butter article as a subset? Alvis (talk) 07:55, 13 May 2008 (UTC)

They should be merged, with clarified butter as the primary article. The level of clarification / regional variation is already noted. The problem comes from the fact that ghee is arguably more well known in contemporary circles! Widefox (talk) 09:07, 14 June 2008 (UTC)

I too was inclined to the merge, but then I felt that the Clarified butter article would not be able to do justice to the cultural distinction of ghee. Ghee has sections on religious usage, ayurvedic usage and cuisine which are localized. Clarified butter should still concentrate on the physical properties. I guess the nutritional facts section should move out of Ghee to Clarified butter. Jay (talk) 10:32, 9 April 2009 (UTC)

How about it looking at it this way? If originally there had been no Ghee article, but as much information specific to the use of ghee in India had been added to the Clarified butter article as now appears in the Ghee article, someone might reasonably have split that large chunk of information off into a separate article and called it Ghee. And, even if by a different route, that's where we are now. So I don't think there's any pressing reason to merge this article into the clarified butter article. —Largo Plazo (talk) 19:40, 19 March 2010 (UTC)

Before the pages just remain side by side, I've linked them, and with "Butter Shmaltz" too, which that article however describes only as Ashkenazi Jewish food. In Austrian and German cuisine, clarified butter (Butter-schmalz, from schmelzen = to melt) traditionally was the most highly valued and most expensive cooking fat, Olive oil not being widely available before the 1960s. Nowadays, all animal cooking fats (maybe except ordinary butter) are considered unhealthy, but you still find them in the supermarkets. Curryfranke (talk) 19:06, 22 July 2011 (UTC)

Real ghee is not the same as regular clarified butter. The processes are different. The claims made about ghee in the ancient ayurveda texts are because the process and the original starting material are different. --byantzer-- — Preceding unsigned comment added by Byantzer (talk • contribs) 16:43, 2 September 2011 (UTC)

Cholesterol

What is the deal with the back and forth about cholesterol and ghee? It's not as if dietary cholesterol is significant (it isn't), so why bother about whether ghee has any or not? As a frequent consumer of ghee, and eggs, I'm often amused by tabloid coverage of dietary cholesterol and fats vs obesity and heart disease. I have doctor-shocking-good cholesterol levels, regardless of my eggs and ghee and dripping intake, so I fail to see the relevance of this issue in the article on ghee. Webaware ^talk 15:07, 25 January 2007 (UTC)

I've also read similar claims about the limited effect of dietary cholesterol on blood cholesterol (from the likes of Harvard and the US NIH, not just alternative health resources). This isn't the forum for a full debate on the subject, but if you'd like to cite some scientific sources here perhaps we can remove cholesterol and health references.James A. Stewart 01:36, 20 March 2007 (UTC)

If you want to see some 'argy-bargy' about health issues, just go to the article "Saturated Fat". As pointed out above, dietary cholesterol is not really the issue, cholesterol is produced by the body and excess is excreted through the bile duct, factors such as fibre in the diet are more pertinent to serum cholesterol levels. If you read the section further up the page most of the discussion is caused by a semantic confusion between "fats" from animal sources and "oils" from vegetable sources. This is an unfortunate feature of the English Language, because we have fish OIL from animal sources (obviously) and trans FATS modified from vegetable sources. Germans would have no problem - for them fett is fett !!! --MichaelGG 07:03, 2 October 2007 (UTC)

Ghee Vegetarian Restaurant

Do Indian vegetarian restaurants use ghee? —Preceding unsigned comment added by 218.102.164.70 (talk) 06:45, 31 May 2008 (UTC)

ghee is vegetarian. It is not vegan. Widefox (talk) 08:36, 14 June 2008 (UTC)

The article should mention vegan versions. Jidanni (talk) 01:39, 8 March 2021 (UTC)

conversion of ghee to butter

butter is converted into ghee as given in wiki.Now read this At the top of SHIVAGABGA HILL,60 km away from Bangalore,India, stands a SHIVA[A HINDU GOD] TEMPLE.On the head of the idol of Shiva,which is called lingam,ghee is smeared and left for 4-5 minutes.You may be amazed to find that ghee has turned into butter.This butter is lab tested and proved. How can this happen? chemaster 18:40, 2 December 2008 (UTC)

Ayurvedic medicine

The "Ayurvedic medicine" is very questionable. While I can certainly imagine Vedic sources praising the virtues of ghee, they certainly did do so by mentioning "bonding with lipid-soluble nutrients", cell membranes and cell nuclei, or the maintenance and repair of the mucus lining of the stomach.

If we are to reference claims about ghee in Vedic sources, it should be done without re-interpreting them using modern (pseudo)science. --Saforrest (talk) 02:36, 19 January 2009 (UTC)

Saforrest, you are right. Modern science is actually pseudoscience. Please see Talk:Pseudoscience section 9: Religion is NOT pseudoscience.Mayurvg (talk) 03:51, 19 June 2010 (UTC)

Actually, Ayurveda is not questionable at all. It's diagnosis of disease is completely different from Western allopathic methods and works with the roots of the disease rather than the symptoms. If you have not studied it, the lens you look through cannot understand it. The claims of ghee in the texts are not of the ghee you buy in the store or make by cooking the milk fats out of the butter you buy in the store. The process is done from making yogurt. --byantzer--

Image

The image used in this article looks like promoting a particular brand of Ghee which is against the wikipedia rules.—Ravichandrae (talk) 18:23, 12 August 2009 (UTC)

I concur. I found certain images on the web without branding. ghee_picture Karthikayans (talk) 00:59, 19 January 2010 (UTC)

Translation of سمنة بلدي as "local ghee" or "Egyptian ghee"?

I put (سمنة بلدي) into Google Translate Arabic > English, and it translated as "my obesity". I put "local ghee" in as English > Arabic (السمن البلدي) before translating it back into English to double-check and the two Arabic phrases look nothing alike!

Could somebody please check the translation? Many thanks.

(mikejamestaylor (talk) 10:06, 6 December 2009 (UTC))

(سمنة بلدي) Phonetically you have something like "samana baladi" (but the vowels will change). Nothing about Egypt (Misr) there.
Varlaam (talk) 19:44, 24 August 2011 (UTC)

(السمن البلدي) Sorry, there's another one.
Phonetically, it's the same thing: "as-saman al-baladi".
In other words, the first says "blah blah" and the second says "the blah blah". No help here.
Varlaam (talk) 19:52, 24 August 2011 (UTC)

To end the long-dead discussion: "Baladi" in this context means "local" i.e. Egyptian in Egyptian context. "Samnah" means, essentially, ghee/clarified butter, but the word "sumnah", which means "obesity", is spelled the same way, as the Arabic alphabet is an abjad: the words' consonants are the same and the only difference between the two is in the short vowels, which are omitted in an abjad. Theoretically, "samn" or "samnah" could refer to other kinds of fat, which is why the Egyptian custom is to append "baladi" to it to make clear that clarified butter is intended. Lockesdonkey (talk) 21:58, 18 March 2012 (UTC)

Bull Ghee

• Ghee#Bull_Ghee

Is this for real? How can bull ever produce milk? The reference cited mentions "Bull ghee" once without providing much context[1], and I doubt its a reliable source. I removed this section but the edit was undone by an IP without any explanation. --Zvn (talk) 10:20, 10 February 2010 (UTC)

Hey did you really read the references? (http://www.ansi.okstate.edu/breeds/cattle/ongole/index.htm) Under the title "Ongole Breed Tract", "Originally the breed tract comprises areas where there is no assured or commercial crops, leaving cattle raising as the only profitable proposition by selling bull ghee"..... Please stop deleting referenced posts for no reason. —Preceding unsigned comment added by 152.1.58.72 (talk) 15:44, 12 February 2010 (UTC)

There are no non-trivial reliable sources that discuss "bull ghee" or even prove its existence. The phrase "bull ghee" appears only once in that essay and the whole sentence doesn't provide much information about the purported "bull ghee". Its more likely that the writer of that essay made a mistake there, and typed "bull ghee" instead of "cow ghee". You are going to need to provide sources that support the assertion that genetically modified milk-producing bull exist. So far you have not done so.

Also, in your addition the sentence "Although not as common, bull ghee has recently gained popularity amongst the international community" is completely unsourced. Unless you can find non-trivial sources for this, it will be removed. --Zvn (talk) 15:59, 12 February 2010 (UTC)

The article has been reinforced with several reliable sources to support the claim that bull ghee is in fact authentic. I have also removed the unreferenced sentence about its popularity.

That is untrue. You need to read up on WP:RS and WP:V. Blogspot is sure not a reliable source, and the link you added doesn't talk about lactating bull anyway. Please stop reinserting this made-up stuff into the article. --Zvn (talk) 04:02, 13 February 2010 (UTC)

Nutrition

Since my edit was reverted, I'll ask this here and wait 24 hours before reinstating the edit. Why should the article not include records of followers of a particular diet recommending a food? This is relevant to the nutrition of the food, because endorsements by a healthy diet indicate something about the nutritional quality of a food. Mac520 (talk) 06:48, 10 March 2010 (UTC)

This is a fad diet and promoting it around wikipedia is not supported by consensus.Doc James (talk · contribs · email) 07:42, 10 March 2010 (UTC)

Ghee in religious use means cow's ghee

The Vedic texts of India always recommend cow's ghee (for any religious use). Ghee made from any other animals' milk is not allowed. This is well established. I added this while not being logged in. sorry.Mayurvg (talk) 14:00, 18 June 2010 (UTC)

Using proper transliteration

Transliterated Indian words (Hindi, Sanskrit, Bengali etc.) should be written using Unicode (IAST or ISO 15919) diacritic characters.Mayurvg (talk) 14:15, 18 June 2010 (UTC)

File:Ghee jar.jpg Nominated for Deletion

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The difference between Clarified butter and Ghee

Reading through the article and the talk section, there does not seem to be a reliable conclusion as to the difference between clarified butter and ghee. In this reference, provided in turn by livestrong.com, it explains,

"Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine." - http://whatscookingamerica.net/Q-A/ButterGhee.htm

Another source suggests that the main difference is the source of the milk,

"... Clarified butter can actually come from any kind of butterfat ,while ghee, by Indian tradition and convention, comes from the butter made from water buffalo’s milk." - http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-ghee-and-clarified-butter/

Any thoughts on the reliability of these sources? I am inclined to trust the former, and distrust the latter. Wisdomthatiswoe (talk) 18:06, 30 May 2013 (UTC)

Found better source at http://www.nytimes.com/2003/12/17/dining/food-chain.html Wisdomthatiswoe (talk) 21:31, 9 July 2013 (UTC)

MCT Content

You should add information about MCT oil content in Ghee oil. I heard it is quite high in Ghee. — Preceding unsigned comment added by 185.5.10.248 (talk) 10:55, 5 September 2015 (UTC)

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What are the Nutritional Aspects of Ghee ie. Conjugated Linoleic Acid (CLA), Cholestrol Oxidation Compounds?

Ghee contains plenty of fat soluble vitamins including vitamins A, D, E and K2. These vitamins provide many benefits to one’s metabolism and balancing of hormones among other positives. In order for these vitamins to be digested, fat molecules are needed, to which ghee is primarily made up of. The fats found in ghee include Omega-3s (monounsaturated fats), and fatty acids like conjugated linoleic acid (CLA) and butyric acid in addition to other dietary fats. CLA may aid in lowering cholesterol, inflammation and body fat whilst butyric acids help decrease inflammation and promotes the strengthening and healthiness of one’s immune system. The range of fats such as short and medium-chain fatty acids combined with the vitamins found in ghee act as antioxidants with anti-viral properties, a consistent energy source, a detoxifier, utilizer for minerals including calcium, a promoter for decreasing levels of unhealthy cholesterol amongst many other nutritional values found in ghee. WasabiWoman (talk) 03:37, 11 August 2018 (UTC)

Trans Fat

The article's reference for trans fats in ghee ("Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. May 2016. Retrieved 12 March 2018) Does not show any. Reviewing all the entries in the https://ndb.nal.usda.gov/ndb/search/list for clarified butter came up with all but one showing no trans fats. Please provide reference for trans fats in clarified butter (ghee).Phil (talk) 23:05, 6 September 2019 (UTC)

statement with possible misinterpretation

Found this statement in the article "Once opened, they can be stored in a kitchen cabinet for up to 3 months. Afterwards, it may be left in the refrigerator for up to a year.". 

Am I correct in interpreting this to mean that I can

1. open the container
2. store in closet for three months
3. move it to refrigerator for an additional twelve months

for a total of fifteen months?Opinionated Old Phart (talk) 19:04, 21 November 2020 (UTC)

Thuppa

Why does this redirect from Thuppa, but the word "thuppa" is mentioned nowhere in the current version of this article? 173.88.246.138 (talk) 00:24, 28 July 2021 (UTC)

Question for Lancepark who made the redirect last month. Jay ^(Talk) 05:40, 28 July 2021 (UTC)

I see that Lancepark has added a mention now. Jay ^(Talk) 06:09, 7 August 2021 (UTC)

Image same as clarified butter

If there is an entire section in the article talking about the differences in flavor and manufacturing methods from clarified butter, should we change the image to something that is actually ghee and not the same image from the Clarified butter page? Something like this image might work but it is less refined than the current image. Doawk7 (talk) 22:37, 15 July 2022 (UTC)

Ok I'm going to change it since there haven't been any objections. Doawk7 (talk) 01:19, 25 September 2022 (UTC)

Furthermore, this image is used on other languages Ghee pages so I'm pretty sure it's a good fit. Doawk7 (talk) 01:29, 25 September 2022 (UTC)