Desi ghee produced from cow milk has medicinal value and offers several health benefits. Desi cow ghee contains many vital nutrients like Antioxidants, Omega 3 & 9, Vitamin A, D, E & K, that help in keeping the body healthy and immune to diseases.
At Back to Source, we consciously don’t buy packaged desi cow ghee. Instead, we help village communities to produce and sell to us.
Employing the age old bilona method promotes healthy fat in the ghee which in turn reduces bad cholesterol and increases good cholesterol.
And how do they make it? Firstly, they churn butter from curd using age old traditional methods; a wooden butter churner. Then they boil the butter to crystalize the pure ghee. The ghee thus produced has a high smoke point and is flavorful, as well as, healthy.
Refined sugar, as proven by science, has devastating effects on the human body and general health. Khaand on the other hand, when consumed moderately, is good for the body.
Refined sugar is just carbohydrates, whereas khaand is carbohydrates with phosphorus, calcium, iron, magnesium and potassium. Simply put, khaand isn’t just empty calories but also much needed nutrition. Khaand also doesn’t carry harmful chemicals like phosphoric acid, sulphur dioxide and formic acid like refined sugar does. Also, refined sugar urges the human body to intake more quantity than it requires, thereby opening doors to many uninvited diseases and health issues like obesity and diabetes.
Today refined oil is marketed under real grain names such as sunflower oil, corn oil, soybean oil, while in reality these packed oils are being mixed with unhealthy palm oils, chemicals & preservatives, causing major ailments of the stomach.
During the process, oil is refined using filters, then bleached to remove natural colors and further deodorized to remove natural smell. It results in oil with a longer shelf life. However, the process of refining degrades it, removing its phytonutrients and antioxidants, making it unhealthy.
On the other hand, cold press oil is manufactured by extracting the oil through pressing and grinding seeds using wooden grinders. In this process, the temperature does not rise above 49°C and all the nutrients, vitamin & oxidants remain safe. Cold pressed oil also retains the natural aroma and flavor and is very nutritious and beneficial for health.
To make cold press oil available locally, we shall help farmers in setting up small units in villages where they produce cold press oil from groundnuts, sesame, mustard & coconut.
Sodium Benzoate is a salt derived from Benzoic Acid, used as a preservative in a variety of foods, beverages, condiments and cosmetics. There are many chemical additives that present health hazards, but synthetic E211 is
particularly dangerous, because apart from being a known carcinogen, it also has the ability to damage parts of the DNA. Which means that the E211 consumed today may still be causing problems for future generations.
In our resolve to serve healthy and flavorful, we consciously stay away from preservatives such as E211 in all our food preparations.
Stoneground flour differs from industrially ground flour in a variety of ways. Grains are milled gently using the stoneground method – ground slowly between two stones, whereas the flowing water cools the stones. There are three parts that make up a grain - the bran, the germ and the endosperm. The bran provides fibre, protein and vitamins that are vital in maintaining a healthy digestive system. The germ provides B vitamins and fatty acids that are necessary for healthy brain function. The endosperm contains starches, carbohydrates, protein, iron and B vitamins. Stoneground milling, which is done in a cool and gentle way, retains these vitamins and nutrients.
Whereas, industrially ground flour is grounded using high speed rollers that heat the wheat, resulting in removal of bran and the germ, ultimately eliminating important minerals, fats, fibre and vitamins.
Stone milling is relatively a slow & tedious process, often processing not more than 50 – 100 kgs of wheat per hour. But it makes way more sense, when compared to high-speed rollers, where tons of wheat is processed continuously, resulting in heating up of the flour significantly, thereby destroying most of the vitamins.
The high temperatures in roller milling also cause oils in the grain to turn rancid, so flour processed using rollers typically spoil faster than stone milled flour. But to extend the shelf life – wheat germ is often removed, which contains most of the oils and useful antioxidants or preservatives are added to make atta last longer.
Also, computer-controlled milling grinds flour into smallest particles possible. When one eats finely ground flour, it is absorbed into the bloodstream fairly quickly, spiking blood sugar levels, increasing body’s insulin response and interferes with body’s energy levels, cognitive function, mood and one’s overall sense of well-being.
In our café, we are conscious about using stone ground flour that is more healthy, even though it takes more time to mill.
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