What is Ghee Butter and Why You Should Start Using it

Ghee is a staple in Indian and Yemen cooking as well as Ayurvedic medicine. Ghee is simply a butter that was heated in low heat to remove the water and milk fats. Removing the milk fats makes it clarified butter. The ghee has high-smoke point (meaning that it can be heated to a pretty high temperature before it starts to smoke). In addition it’s naturally rich just like coconut oil. Grass fed ghee packed with vitamins A, D, E and K, as well as fatty acids CLA and butyric acid.

Studies today already showing that the bad reputation of Ghee and other saturates fats was simply wrong.

Grass Fed Ghee Benefits:

1. Ghee Can Reduce Risk of Heart Attack – Ghee is rich in conjugated linoleic acid, or CLA, a fatty acid known to be protective against carcinogens, artery plaque and diabetes. Because of these benefits, researchers say ghee can potentially be used to help prevent cardiovascular diseases.
2. Ghee Supports Weight Loss – Energy from medium-chain fatty acids in ghee and coconut oil actually burn other fats in our system, leading to weight loss.
3. Ghee Contains Vitamin K2 Which is Important To Build Strong Bones –  vitamin K2 is an important nutrient, proper levels of Vitamin K2 plays a crucial role in facial and dental development, supports proper growth and development of bones, and protects against the calcification of the arteries
4. Ghee Can Help Improve Digestion –  Good digestion is the key to good health, and if you’re dealing with any sort of digestive issues, healing your gut lining is an important first step. the short-chain fatty acid butyrate helps support a healthy digestive tract.
5. Ghee is Great for Cooking It Has High Smoking Point –  heating oils above their smoke point destroys essential phytonutrients and can result in an increase of free radicals. Therefore, always be sure to use a healthy oil that is suitable to the recipe and preparation. ALWAYS use an oil whose smoke point is 50f (10c) degrees higher than your intended cooking temperature. While the smoking point of butter and coconut oil is 350f (175c) the smoking point of ghee is 450f (230c).
6. Ghee is also suitable for people with Casein and Lactose Sensitivities  – The majority of people who have sensitivities to either casein or lactose can consume ghee without issues.

Recipe how to make ghee at home

Ingredients:

• 1 pound of grass-fed unsalted butter
• heavy saucepan
• mesh strainer
• glass Jar

Recipe:

Melt the grass-fed unsalted butter in a skillet over low heat. Make sure you melt the butter slowly (so it don’t burn). As the butter begins to bubble it will spatter a bit. Stir and maintain a simmer (be patient it takes time). Continue to simmer, stirring occasionally, for 20-30 minutes until the milk proteins have separated from the gold liquid. There will be white foam on the top, and some bits of milk fats on the bottom of the pan. Gently skim the foam off and discard (or taste it if you don’t have lactose issues it’s delicious). Ghee is done when a second foam forms on top of butter, and the butter turns golden brown but not burnt. Remove from heat and allow to cool to room temperature. Place several layers of cheesecloth in the mesh strainer (or use nut milk bags) and slowly pour the butter into the jar.

While it will firm up a bit at room temperature,keep in the refrigerator if you desire a spreadable ghee. Ghee will remain fresh at room temperature for several weeks, when sealed properly. It can last months in the refrigerator.

Health News Tips Team Member