My friend who is a trained chef switched to using ghee butter. He insisted I start to use it when I cook. He promised that by eating ghee not only was it healthier for us but no one in my family would notice the change in taste when I made the switch.
What is ghee anyway? Ghee is an ancient health food and not at all a fad. Ghee is clarified butter. It is simmered longer to bring out butter’s inherent nutty flavor. The process of making ghee removes the water and milk fats, leaving a high-smoke point (meaning that it can be heated to a pretty high temperature before it starts to smoke) fat. It is nutritionally rich like coconut oil. Ghee has a unique nutritional profile without any lactose or casein. So, people who are lactose or casein-sensitive can use ghee because the process has removed these allergens. Ghee is great to cook with- it has a high smoke point which means when you cook you are not in great danger of causing a kitchen fire (unless you completely turn you back to what you are doing). Ghee is rich in vitamins. In particular, it is rich in vitamins A, D and E. Ghee is made from grass fed cows! Ghee also plays a role in reducing inflammation in the digestive tract and throughout the body. In Ayurvedic practice, ghee benefits the body by creating a more alkaline system that overall reduces inflammation. It’s believed that inflammation is at the root of most diseases we face today including Alzheimer’s Disease, some types of cancer, high cholesterol levels, arthritis and asthma. I like the taste of ghee and hardly notice a difference. But, let me warn you. It’s not low calorie. It’s just a bit better for you! I hope you will try ghee in your next recipe at your next meal. Let me know what you think!