Ghee is clarified butter, a.k.a. butter that has been simmered and strained to remove all water. Ghee is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe.
The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. The absence of water even makes ghee shelf-stable, meaning it can be stored without any refrigeration for a long time.
And important to remember, only use a clean spoon each time you dip into the ghee!
Ghee is high in Omega-3s and butyric acid, a short-chain fatty acid thought to be good for your gastrointestinal tract. The Butyrate neutralizes inflammation and even repairs holes in the gut lining. It is the preferred food for your cells mitochondria, brain cells and the good gut bacteria.
Ghee has played a key role in Ayurveda for centuries, where it’s prized for its anti-inflammatory, digestive, and therapeutic properties.
Traditionally, ghee has been used as cooking oil, an ingredient in dishes, and in Ayurveda therapies. Ghee is still used in Ayurvedic massage and as a base for herbal ointments to treat burns and rashes.
It even appears in the Vedic myth of creation, when the deity Prajapati created ghee from nothingness and poured it into the fire to form his offspring.
Ghee is also known as a healthy fat that actually boosts digestive capacity. It builds Ojas which is the subtle essence contained in our tissues and some believe that it’s also an anti-aging substance that rejuvenates our body.
- It balances out blood sugar, weight and hunger and enhances the absorption of other nutrients
- It apparently improves cognitive function
- It does not raise cholesterol
- It has the effect of lubricating the connective tissue in the body rendering it more flexible
I recommend using organic grass fed butter when making your own – it’s easy and less expensive!