I love Ghee. I eat it, my family eats it and I recommend it to patients. Why? It is one of those rare delicious foods that is actually good for you! If you love butter, there’s more to love with Ghee. We cook with it, bake with it, melt it on veggies and food, and even blend it into coffee. It is low in lactose so those with lactose intolerance can tolerate it. It is rich in Medium Chain Triglycerides (MCT) which converts to ketones (the brain’s preferred energy). It contains Butyrate which supports and provides energy to the intestines, closes gap junctions and suppresses intestinal inflammation. It is rich in Omega 3 fatty acids and vitamins A, D, E and K (cartilage repair & building bones). We get Ghee from grass fed cows which is higher in Conjugated Linoleic Acid (CLA), a potent antioxidant with antiviral properties. CLA may help to reduce tumors, lower cholesterol and high blood pressure, reduce inflammation, and actually lower body fat.
Ghee is a class of clarified butter that probably originated in ancient India. Ghee is widely used in Indian cuisine. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the heating.
Essentially, ghee is prepared by simmering butter, which is churned from cream, allowing water to evaporate and milk solids to settle at the bottom of the pan. The surface is skimmed, the clear fat poured off for safe keeping, and the bottom residue discarded. With impurities removed, most people with lactose or casein allergies or intolerant have no issue with ghee.
Ghee has a unique nutrition profile as it is rich in short-chain and medium-chain triglycerides (MCT) and butyrate. MCT are readily absorbed directly to the liver (like carbs) and used as energy. They also are readily available to the brain as an energy source. Butyrate, a short chain fatty acid, is produced by healthy bacteria feeding on dietary fiber. Butyrate provides direct wall support and energy to the intestinal lining. It suppresses intestinal inflammation. Butyrate exerts potentially useful effects on many conditions, including blood, metabolic diseases, hypercholesterolemia, insulin resistance, and ischemic stroke.
Ghee is rich in K2 and CLA (Conjugated Linoleic Acid) – an antioxidant with anti-viral properties if it is sourced from grass fed cows. Ghee is also rich in omega 3’s and has the essential fatty vitamins A, D and E as well.
Conjugated linoleic acid or CLA is higher in grass-fed beef and in products made from their milk. This is one of the main reasons I encourage eating grass-fed beef and dairy. While research is still diving into the benefits of CLA, initial studies indicate that it may help to reduce tumors, lower cholesterol and high blood pressure, reduce inflammation, and actually lower body fat.
Vitamins, K2 is essential for the body to help utilize minerals, including calcium. In fact, studies show that Vitamin K aids in cartilage repair and helps build bones better than calcium. It is even approved in Japan as a treatment for osteoporosis.
Ghee is a good fat for frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that most vegetable oils, a notable exception being avocado oil.
The information on this site is solely for purposes of general patient education, and may not be relied upon as a substitute for professional medical care. Consult your physician for evaluation and treatment of your specific condition.
Grassfed Organic Ghee 15 Oz – Pure Indian Foods(R) Plastic
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