We’re going ga ga for ghee! Whether you call it Ghee, or clarified butter the question begs to be asked, “If it’s made from butter, is it really all that healthy?” and the short answer is yes!
A traditional ingredient found in Indian and South Asian cooking, ghee is a natural source of dietary fat, much like coconut milk. It’s made by bringing unsalted butter to a boil, which causes the milk particles to separate, you then scrape the fat off of the top leaving behind a translucent, golden liquid (hence the name clarified butter) we call ghee. We need fat to maintain healthy functioning of our brains, so don’t be afraid of it!
Ghee has been used for centuries, not only as an ingredient to cook with, but as a form of traditional medicine. While ghee is still high in saturated fats we believe that integrating it into your routine is a good idea and here are our top 5 reasons why:
Ghee is casein and lactose friendly, because of the cooking process the milk and lactose content of ghee is almost non-existent, which makes it more easily digestible by people who suffer from lactose sensitivities.
You can use it on your skin as a treatment for burns and inflammation and has been used this way for centuries.
Ghee is a rich source of fat soluble vitamins A, D, E, and K. Just one tablespoon of ghee equals 12-15% of your daily requirements of vitamin A. While many foods have vitamin A, it’s important to remember that this vitamin plays a major role in the functioning of our eyes, our immune system, and our reproductive organs. Vitamin A also helps the heart, lungs, kidneys, and other organs work properly
Vitamin D is another fat soluble vitamin that our bodies produce when exposed to the sun but during the winter months when we’re short on sunlight it can be difficult for our bodies to produce enough.
Ghee is believed to jumpstart our digestive system (much like coconut oil). Because ghee contains butyrate, a short-chain fatty acid that plays a role in reducing inflammation in the digestive tract and inflammation is believed to be the root of many of the most common diseases today, like Alzheimer’s, asthma, and some forms of cancer.
We cook with a lot of coconut oil in our recipes - but have been switching it up with ghee! Eating a variety of foods is how we get a variety of nutrients. So just like we don’t eat spinach everyday (we switch it up with kale, collards, arugula, chard, etc.), we also shouldn’t use the same oil everyday. If we only use coconut or olive oil, look at all the amazing nutrients and health benefits we’d be missing out on! So join us in going gaga for ghee!