Talk:Butter oil
 | The contents of the Butter oil page were merged into Clarified butter on 01 December 2009 and it now redirects there. For the contribution history and old versions of the merged article please see its history. |
Merger discussion[edit]
By the article's own lead, "butter oil" is another term for "ghee"—which is a rather culturally specific term, but the general term is already found at Clarified butter. To avoid WP:FORK I recommend merging any useful information from this article into that one. —Largo Plazo (talk) 02:31, 29 October 2009 (UTC)
Rancidity[edit]
Food cooked in butter oil will smell and taste bad as soon as it has cooled down to room temperature,whereas food cooked in Ghee will remain edible and tasty for weeks.Its not just a cultural thing.Although the chemical properties of ghee and butter oil may be the same there is a heaven and hell of a difference in the two,clearly ghee is in a class of its own.In India ghee has been considered sacred for the past two thousand years at least even today ghee is being prescribed with aayurvedic medicine for its ability to help digestion,ghee will also lubricate the stomach to help those with constipation,give your skin a natural shine of health ,reduce bad cholestrol and do a lot more good.Doctors in the west will argue on this "FATTY THING" and may come up with newer terms such as "trans fat" but I for one cannnot argue with something that has been known to have over a hundred good effects for over two thousand years. —Preceding unsigned comment added by 122.163.7.214 (talk) 08:36, 12 November 2009 (UTC)