What is Ghee?
Ghee is clarified butter-the butter is heated and milk solids (proteins) have been removed. The protein casein found in dairy is difficult for many people to digest. Casein is a large foreign protein that can pass through the human gut easily, contributing to what is known as “leaky” or permeable gut. When these proteins pass through the gut, they contribute to inflammatory conditions in the body. Many people think they cannot digest the lactose in dairy, but may in fact actually be reacting to the protein casein. Because the casein is removed from ghee, ghee is much easier for many to digest than butter.
Ghee is a stable, healthy, saturated fat. Saturated fats are solid at room temperature. Contrary to what you’ve probably heard in the past, these are the most beneficial fats for our body! These fats are fully saturated with hydrogen bonds (NOT to be confused with hydrogenated oils). Saturated fats are stable, and do not easily oxidize (break down) or go rancid. They can be heated to higher temperatures, unless liquid vegetable oils that have been highly processed. Saturated fats include fats such as lard, tallow, butter, suet, ghee, duck fat, coconut oil, palm oil. Saturated fats are beneficial to the body. These fats insulate myelin in the brain (memory, mood stability, alertness), strengthen the immune system and help to regulate hormones for normal hormone function. Ghee contains short-chain fatty acids as well, that are easily metabolized by the body. What this means is that the body can digest and utilize these fatty acids efficiently, reaping benefits to the body.
Ghee contains omega 3 and omega 9 fatty acids, along with Vitamins A, D, E, and K. According to Chris Kresser,
“There’s a common misconception that beta-carotene found in fruits and vegetables is the same thing as vitamin A. It’s not. Beta-carotene is the precursor (inactive form) of retinol, the active form of vitamin A. While beta-carotene is converted into vitamin A in humans, only 3% gets converted in a healthy adult. And that’s assuming you’re not one of the 45% of adults that don’t convert any beta-carotene into vitamin A at all. This means that – contrary to popular wisdom – vegetables like carrots and red peppers are not adequate food sources of vitamin A. Vitamin A is found in significant amounts only in liver and grass-fed dairy. You’d have to eat a huge amount of beta-carotene from plants to meet vitamin A requirements during pregnancy. For example, 3 ounces of beef liver contains 27,000 IU of vitamin A. To get the same amount of vitamin A from plants (assuming a 3% conversion of beta-carotene to vitamin A), you’d have to eat 4.4 pounds of cooked carrots, 40 pounds of raw carrots, and 50 cups of cooked kale!”
- Chris Kresser, The Healthy Baby Code.
Grass-fed or pastured ghee is a very high source of CLA, aka conjugated linoleic acids. CLA is a potent cancer fighter. The digestive systems of grass-fed ruminants produce CLA. CLA is associated with superior heart health, suppression of tumors, reduced belly fat and overall increased fat loss. Pasture raised (grass-fed) cows lead to dairy CLA levels 3-5 times that of grain-fed cattle! Always look for grass-fed butter if you are making your own ghee, or grass-fed ghee if you are buying it.
Ghee is excellent for nerve conduction and insulation of the brain. Ghee is great for skin, eyes, and joints-it is rich with antioxidants and boosts the immune system. Ghee is high in butyric acid which has anti-viral properties and may inhibit tumor growth.
How do you use ghee? Ghee is great for all your cooking and baking needs. It adds amazing flavor to sauteed or roasted veggies! You can melt it and bake with it. You can serve it on top of potatoes just like butter. Grass-fed ghee is an all around healthy superfood that adds superior flavor and healthy benefits to all your dishes!
Pictured: Sweet potato crisps roasted in ghee
What is my favorite ghee?
I LOVE and highly recommend OMghee brand ghee! The taste is superior to any other brand out there, and the texture is creamy!