Ghee: Your healthful alternative to butter

Jul 9, 2017

Don’t get it twisted, I love my coconut oil and butter. All those superpower medium chain triglycerides (MCT’s) for the win, right? However, there is a new all star in town that you need to get down with. Ghee!

Ghee is clarified butter with hints of a nutty flavor, but really it tastes like SUPER buttery butter. Ok, that may not make sense, but think of butter on steroids. YUM! Who doesn’t love the flavor of butter. Butter makes everything better, lets not lie. Okay, lets get into the diets here. Ghee is 100% butterfat, it is a golden, flavorful, nutrient-rich butterfat. Butter contains primarily butterfat, but also milk proteins and water. To create ghee, butter is simmered to separate the oil from the other components, which are strained off.

Many people avoid butter due to the fat content (which is another topic altogether). Ghee traces its roots to the ancient tradition of Ayurveda, where it was considered a sacred, medicinal, cleansing, and nourishing food. It has been a staple of many Indian and eastern traditions around the world for many centuries. Ghee is the holy grail to cook with due it is high smoke point. I have replaced where I would normally used coconut oil or olive oil for sautéing and baking, I now use ghee. Firstly, it tastes SO much better and scientifically, it is healthier due to the high smoke point.

5 reasons why you should use ghee everyday and its beautiful health benefits:

1. Lactose and Casein Free: The ability to digest lactose (a sugar found in milk) varies depending on the quality of the dairy product, your digestive health, and even your ethnicity. According to the The Paleo Approach , 25% of caucasians and up to 97% of Native Americans  are lactose intolerant, meaning they lack the enzymes required to breakdown lactose? This is ME! My stomach hates lactose. Traditional cultures knew how to improve the digestibility of dairy. The process of creating ghee removes the lactose and leaves behind a pure butter oil. Yum!

2. Is stable fat for cooking: Quick high school biology review: in fatty acid molecules, the more double bonds between the carbon chain, the more unstable the molecule. This means that the bonds are more likely to break when exposed to heat or pressure, and the fatty acid oxidizes and becomes toxic to our cells. Vegetable oils may have a high smoke point, but they are so delicate they actually rancidify with the heat and processing used during the oil extraction. Food for thought people! Olive oil is out, ghee is in.

3. Ghee is a saturated fat: That low fat fad is so 1999. And the saturated fat phobia is so 2005. We now have research showing that saturated fat consumption does not cause heart disease. For example, there are two monstrous meta-analysis from 2010 and 2014 showing consumption of saturated fat does not correlate with heart disease.

4. Boasts bioavailable vitamin A: Vitamin A plays an essential role in hormone balance, liver health, fertility, and stamina. Contrary to popular belief, vitamin A cannot be obtained from plant sources such as carrots. The vitamin A in ghee is both immediately useable by the body, and also contains the fatty acid cofactors required for absorption.

5. Contains Conjugated Linolenic Acid: Numerous studies show that CLA inhibits the growth of breast cancer. Supplementation with CLA has also been shown to cause fat loss and improved body composition in humans.

And most importantly!

The INSANE flavor: Everything tastes better and richer with it. Do your kids refuse to eat vegetables? Here is your solution.

How to use Ghee:

  • Make it your primary cooking fat for sautéing
  • Swap it for butter for spreading on baked goods
  • Toss steamed vegetables with ghee and Himalayan sea salt – YUM!
  • Use it in any recipe that calls for cooking oil or butter
  • Use it in place of butter, coconut oil or canola for baking
  • Roasting vegetables or anything else (heck, even tofu!), you can melt ghee and then drizzle it on like olive oil before baking

One of my absolute favorite ways to use ? My bulletproof coffee recipes, or better yet, my Bulletproof MATCHA latte creations. YUM!

My favorite brand of ghee is from 4th & Heart, they have insanely awesome flavors such as California Garlic, White Truffle (MY FAVORITE!!!!)Vanilla bean and more. I use the garlic in all my cooking, the original for baking and the vanilla for my matcha.


Ready to get on the Ghee wagon? Jump in.



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