Silver and Gold Magazine Winter 2107-2018 | Page 24

24 More articles + recipes online : www . silvergoldmagazine . ca
silvergoldmagazine . ca
FOOD + recipes

WHICH FATS DO YOU USE ?

– By Jacklyn Fernandez , RHN
Over the years , fats have received a bad rap . As we learn more about how fats affect our bodies , researchers have determined that fats are actually good for you , and needed for daily function , such as : To give your body energy , support cell growth , protect your organs , to help your body absorb some valuable nutrients – such as vitamins A , D , E and K , and to produce important hormones for healthy growth and aging .
Not all fats are good for all uses , and we have become so accustomed to picking up Canola and Vegetable oils , that too often we overlook some of the tastiest and healthiest fats .
Here are how some fats compare :
Butter – It ’ s more natural than margarine , as it ’ s made from one ingredient : whole milk . No artificial ingredients or colourings are used in the making of real butter . Butter is rich in Vitamin A , which is necessary for thyroid and adrenal health . It contains lauric acid , important in treating fungal infections and candida ( the main culprit for yeast infections , alcohol cravings ). Butter is easy to make , which allows for you to control the milk quality and freshness , amount of salt used , preservatives , and additives used . Mix in your own herbs and garlic for an added excitement !

How to make your own butter

Margarine – It was created in the 1800s when butter became expensive and scarce . After butter received a “ bad-fat ” rap and became a no-no , margarine magically became the hero . Margarine can be a healthy choice , unfortunately due to its popularity and high market competition , manufacturers add too many colourings and use low-quality oils such as canola ( a highly genetically-modified weed plant ).
The worst to buy are the margarine “ sticks ”, which are high in trans fat ( the ingredient that keeps them from melting back into the 80 % oil product that they are ).
Ghee – Whereas butter contains butterfat , milk solids and water , ghee is pure butterfat cooked longer , until all moisture is removed and the milk solids are caramelized and then filtered out . While butter is not necessarily bad for you , ghee has health benefits that make it healthier than butter – especially that it ’ s lactose and casein free . Ghee is rich in vitamins A , D and E ( most needed during winter time as our body doesn ’ t naturally produce it ), K2 , conjugated linoleic acid ( said to help reduce tumors , lower cholesterol and high blood pressure , reduce inflammation , and actually lower body fat , improves digestion ). Ghee tastes like butter , but actually “ butterier ”, due to its process , so less is required for taste .
To make your own Ghee recipe , click !
Making butter is easy and it only takes 6 minutes in a food mixer . It makes for a great project with the grandchildren , and a memory they will never forget !
Simply place a room-temperature container of milk cream ( 35 % - the same stuff you ’ d use to make whipped cream ) in a food mixer and whip for about 6 minutes . It will go through the whipped process , then the solids ( butter ) will separate from the liquids ( buttermilk ). Add salt
and herbs if desired . Step-by-step guide HERE !

24 More articles + recipes online : www . silvergoldmagazine . ca