Benefits of Ghee
Ghee is another word for clarified butter. Ghee is a delicious and nutty tasting fat that can be used for high temperature cooking. The smoke point of ghee range is about 450F. The cooking process of making ghee is to remove the water and milk fats from the butter, making it lactose and casein free. Individuals that are lactose or casein sensitive can usually consume ghee without a problem.
*If you truly have a dairy or casein sensitivity or allergy, start with a very small amount of ghee and see if any adverse symptoms occur. If so, then you may need to take it out of your diet completely until your digestive system is mended.
Ghee is a stable fat for cooking, baking, sautéing, roasting, and frying. Ghee, coconut oil, non-hydrogenated palm oil, and avocado oil are safer choices for high heat temperatures.
Vegetable oils, such as; soy, corn, cottonseed, safflower, peanut, and sunflower, should never be used for cooking or eating because of high rancidity levels, GMO’s (genetically modified ingredients), and pesticide residues. Extra Virgin Olive Oil is an excellent oil to use for cooler temperatures, eating in salads, dressings, sandwiches, or as a medicinal preparation. However, it should not be used in heat or high temperatures because it has a low smoke point.
Ghee is traditionally from Ayurvedic traditions, which originated in India. In Ayurveda ghee is used to take nutrients deep into the tissues and healing centers of the body. It is considered a sacred, cleansing, and nourishing food. When cooking with ghee and mixing it with medicinal herbal preparation, ghee acts as a nutritional catalyst driving nutrients into the deepest parts of the body. Ghee is also a very nutritional food. If it is made from grass fed cows it has been shown to be high in CLA (Conjugated Linoleic Acid), which is a powerful fatty acid that is linked to vitality, a healthy metabolism, and optimal health. It also contains Butyrate, which is a short chain fatty acid. Butyrate is essential in gut healing and found to be an anti-carcinogenic. It is also high in fat soluble vitamins, like Vitamin A and Vitamin K2.
Ghee is one of my favorite fats to use for cooking, sautéing, and roasting! It definitely enhances the flavors of whatever you’re cooking with, such as meat, vegetables, or starches. It gives food a rich, delicious, nutty, and mouthwatering taste.
What more could you want for flavor??
