Do you like butter but you are intolerant to casein, lactose or other milk solids? Then Ghee is your answer. Ghee is clarified butter, that is, the water and milk solids (mostly proteins) have been boiled off, leaving just a rich butterfat.
Ghee is widely used in India as part of their traditional cuisine and system of medicine – Ayurveda.
According to Ayurvedic medicine, cow’s ghee is considered to have medhya rasayana properties which means it promotes intellect and memory, and vitality.
It also helps with digestion where there is a deficiency of gastric acid (hypochlorhydria), a sign often seen in patients with acid reflux and other digestive complaints. For this reason, ghee is also considered to be an immune stimulant since the 85% of our immune system lies in our gut.
Even though it is an animal fat, studies have shown that it decreases LDL cholesterol and increases HDL cholesterol or has not changed the lipid profile at all. It increases blood levels of fat soluble vitamins such as vitamin E, which prevents oxidation of LDL cholesterol, therefore improving cardiovascular disease states. It also stimulates biliary secretion and contraction of gall bladder.
Ghee is also used in burns applied twice a day to avoid scarring and increase healing. It is also used in beauty products to soften the skin and avoid ageing.
It is great for cooking because its fat molecules begin to break down at 250 °C, where cooking temperatures typically reach around 200 °C.
Finally, make sure to use high quality organic ghee from your local health food store that does not contain any trans fats.
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