Originally Posted by patch
I used to clarify my own butter and use it. However these days I wouldn't use much more than 500g of butter in a whole year.
Medical son recently mentioned India was a cardiologist's paradise thanks to ghee.
"everything in moderation..."
that's what i say to myself about ghee and/or butter, but remember, margarine is but one carbon molecule from being the same as the plastic container it's sold in...
i read the ingredients list... so, i continue to use very small amounts of ghee or clarified butter in-place of margarine or other commercial spreads.