GHEE

To ghee or not to ghee?

I’m fairly new to the ghee train but enjoying being on board. I’m well aware that some people (not in the health and nutrition business) will be like “say whaaaat”? Ghee?! 

Ghee is a type of clarified butter used traditionally in a lot of Indian/Pakistani cooking. In Ayurvedic medicine they believe that it is as good as butter health wise, but without the impurities associated with normal butter. It has been used for thousands of years in Ayurvedic practice both internally and out. 🙏🏻

So why do we like ghee so much and why is it often branded as a health food?

👏The process of clarification (taking out the milk solids) strips the butter back of whey protein, casein protein and the sugar lactose. Soooooo...in English this means people who struggle with certain elements in conventional dairy (eg they are lactose intolerant) might find ghee much easier to tolerate.

👏This does also means most of the calcium is gone. BUT it has got some good amounts of other fat soluble vitamins A, D, E and K (though remember you’d have to consume a fair amount to get your RDA of these vitamins - which I don’t recommend! There are better sources..)

👏Like butter it still contains butyric acid which is extremely beneficial to your gut bacteria - our bodies actually make butyric acid from fibre so eating it = ✔️✔️✔️

👏Cooking wise it’s a super fat to use in your kitchen - it has a very high smoking point - which is a good thing when cooking with fats as when you get past the smoking point, stuff gets denatured, produces some toxic compounds and well...it’s not good basically.

It should be noted although I do really rate ghee for taste, cooking prowess AND health benefits...don’t go mad. This is still high in saturated fat, which okay is not so demonised these days BUT which should be part of a healthy balanced diet, never in excess. So yeah, ghee for it! 😂

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