![]() Of growing concern is the association between the rise in obesity and chronic inflammatory conditions such as type 2 diabetes, hypertension, and cardiovascular disease. Obesity is also a global health condition affecting more than 10% of adults worldwide. Collectively, these data indicate that some of the adverse health consequences of consuming a HF diet rich in saturated fat can be attenuated by table grape consumption.Ĭurrently, 36% of adults and 17% of youth in the United States have been diagnosed as obese. Notably, grape feeding attenuated the HF-induced impairment in epithelial localization of the intestinal tight junction protein zonula occludens. Allobaculum in particular was increased in the LF and 3% grapes groups compared to the HF-fed controls. Additionally, Bifidobacterium, Lactobacillus, Allobaculum, and several other genera correlated negatively with adiposity. ![]() Although grape feeding had only a minor impact on markers of inflammation or lipogenesis in adipose tissue or intestine, 3% grapes decreased the intestinal abundance of sulfidogenic Desulfobacter spp., and the Bilophila wadsworthia-specific dissimilatory sulfite reductase gene ( dsrA-Bw), and tended to increase the abundance of the beneficial bacterium Akkermansia muciniphila compared to controls. Mice fed 3% grapes had lower hepatic mRNA levels of peroxisome proliferator-activated receptor gamma 2, sterol-CoA desaturase 1, fatty-acid binding protein 4, and Gpat1 compared to the 3% controls. Mice fed 5% grapes had lower liver weights and triglyceride levels, and decreased expression of glycerol-3-phosphate acyltransferase (Gpat1) compared to the 5% controls. Total body and inguinal fat were moderately, but significantly reduced in mice fed both levels of grapes compared to their controls. C57BL/6J mice were fed a low fat (LF) diet or HF diet with 3% or 5% grapes for 11 weeks. OCLC 768305430.Our objective was to determine if consuming table grapes reduces adiposity and its metabolic consequences and alters gut microbiota in mice fed a high fat (HF), butter-rich diet. All About Ghee The New York Times – Food Chain Julie Sahni’s Introduction to Indian Cooking, p. "What Is Ghee, the Clarified Butter We Could Eat by the Spoon?". "Is Ghee Healthy? Here's What the Science Says". ^ Amy Brown, Understanding Food: Principles and Preparation, 5th ed., 2014, ISBN 1133607152, p.Dairy Science and Technology, CRC Press – Taylor and Francis Group ^ "Clarified butter – Glossary – How to cook".Smen, a salted, fermented clarified butter, widely used in North African and Middle Eastern cuisines.Niter kibbeh, a seasoned, clarified butter used in Ethiopian cuisine.Manteiga-da-terra, a Brazilian clarified butter product.In Mongolia, ghee or "yellow oil" is widely consumed with traditional milk tea. It may be stored in an earthenware container in a cool place, or in a smoked container to impart its flavor. Afterwards, the butter is strained until a clear batch of liquid clarified butter remains. ![]() Wheat flour or roasted and ground fenugreek seeds is mixed with roasted wheat kernels, and cooked with the butter on low heat – allowed to simmer. This mixture is then placed into a separate vessel where it is brought to a boil. In Yemen, there is a local custom where hot water is added to butter while the milk or whey is still within the butter. In cuisine of the Indian subcontinent, ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty flavor when they are filtered out. It has negligible amounts of lactose and casein and is, therefore, acceptable to most who have a lactose intolerance or casein allergy. Clarified butter also has a much longer shelf life than fresh butter. Clarified butter has a higher smoke point (252 ☌ or 486 ☏) than regular butter (163–191 ☌ or 325–376 ☏), and is therefore preferred in some cooking applications, such as sautéing. ![]()
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