![]() ![]() Ghee and butter are rich in butyric acid, a short chain fatty acid great for protection against fungal infections and aids in colon health. This quick burn can actually lead to weight loss. Like coconut oil, ghee is rich is medium chain fatty acids, which are quickly absorbed directly to the liver and used as energy. Studies indicate that it may help to reduce tumors, lower cholesterol and high blood pressure, reduce inflammation, and actually lower body fat.( 2) Studies show K2 is better for building bones than calcium and proper levels of K2 can help fight tooth decay, bone loss and aid in the fight against the calcification of arteries. CJA is antioxidant with anti-viral properties, when sourced from grass-fed cows. Ghee is also rich is K2 and Conjugated Linoleum Acid. Fat-soluble vitamins are absorbed with fat and stored in the gastrointestinal tract - and they are essential to maintaining a healthy metabolism and various biochemical functions in the body. Vitamin D can be made in the body, after exposure to sunlight, but obviously in the colder winter months is can be challenging for us to make enough. Ghee benefits the body by improving moisture and contains vitamin E, which is an antioxidant whose role is to repair damaged skin, balance hormones, improve vision and help to balance cholesterol. Ghee is rich in fat soluable vitamins A D and E. If you have gluten sensitivity, leaky gut, IBS, Crohn’s or certain pancreatic disorders, you may have a problem absorbing vitamin A. By using ghee for cooking, and as a replacement for butter, you can increase your intake. Ghee will last a couple months in an air-tight container at room temperature. If you aren’t sure if any moisture or milk solids remain, you can certainly play it safe and store in the fridge, to maximize it’s shelf life. If you desire, it can be stored at room temperature rather then refrigeration. Without the presence of milk fat and water, this makes ghee shelf stable. You can cook and fry with ghee and it will not burn nor will it break down into free radicals, like so many other cooking oils can. Rich Butter Taste without the Lactose or Casein. Made from butter ghee has the buttery flavor, but the milk solids have been removed, so if you are lactose or casein free, enjoy without issue. 1 pound of butter = approximately 1 1/2 cups ghee. Due to the reduction and straining process, always start with 25% more butter than the amount of clarified butter desired. Cheap butter contains a lot of water and chemicals and it tends to burn faster. If you don’t wish to make your own, ghee is usually found in the ethnic section of any big grocery store, in most Indian/South Asian stores or online.Īlways make ghee with high-quality grass-fed organic butter. Ayurvedic physicians celebrate this liquid gold as being important to health and well-being, balance and vitality. In India, ghee is a sacred and celebrated symbol of nourishment and healing, especially in daily rituals. It can also be used on the body, as an oil for massage, as a base for healing herbal treatments, for burns, skin rashes, etc. It’s also delicious as a spread, on toast, pancakes, scones, over rice and more. It does not burn, unless heated excessively, so it’s a wonderful option for stir fries, sautéing, frying, roasting, sauces, ettc. ![]() Ghee is also clearly a much better option than those scary hydrogenated oil-filled margarines and other highly processed vegan spreads. Ghee is a wonderful option for those who are lactose or casein intolerant and want to enjoy the taste of butter. Ghee has a longer shelf life, due to all the moisture being removed. ![]() The difference between clarified butter and ghee is ghee’s lengthier cooking process, to remove all the moisture and the milk solids are browned in the fat and then strained out, bringing the slightly nutty taste. Ghee brings an aroma, taste and flavor a lot like butter, but even better. What remains is a pure and delicious butter oil, that has turned a beautiful golden color, it’s taste and flavor are slightly sweet and nutty. For the longest time I was buying it, and I still do in a pinch, but as I discovered the cost efficiency and simplicity of making it at home, I have made this part of my DIY repertoire.įor those unfamiliar, ghee is a clarified butter, of sorts, that has been cooked down for some time, removing any moisture, milk solids and impurities. ![]()
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