I love ghee. For many years now it has been the fat of choice in my kitchen. Have you tried it? Here are 6 reasons why you may want to:
You may have seen my post last week on 5 Reasons to STOP Cooking with Olive Oil. It is my opinion that your olive oil is best left cold. What I use instead is wonderful and amazing ghee.
What is ghee?
Ghee is clarified butter. It is made by heating butter to remove the water and milk solids leaving the butter fat. What you are left with is an easily digestible oil that is rich with flavor. It has it’s origins in India and to this day is widely used in Ayurvedic medicine because of it’s healing properties
And I am here to tell you that it’s time to break away from the commercial industrial oils like canola, sunflower, safflower, soy, etc. They are highly processed, inflammatory oils that are contributing to the huge rise in cardiovascular disease and degenerative diseases that we have seen since people have stopped eating REAL foods like butterfat, bacon, and eggs.
7 Reasons to Start Cooking with Ghee
1. Loaded with fat soluble vitamins:
Ghee is full of the fat soluble vitamins A,D, E, and K. Vitamin A and E have been shown to act as powerful antioxidants. Vitamin A and D are critical in immune function. Both Vitamin A and D are important in bone development and health as well. And the amazing health benefits of Vitamin K are just being recognized.
2. Easily digestible:
Ghee is very easy to digest. Because ghee is free of casein and other milk solids, it is a great option for people with sensitivities to dairy. It is widely used in Ayurvedic medicine because of it’s digestibilty. Ayurveda teaches that ghee increase digestive fire, leading to better digestion and faster metabolism.
3. Heat stable:
Ghee has a high smoke point (485’F.) . This has to do with the molecular structure of saturated fats. Saturated fats contain no double bonds so are not sensitive to heat, light or oxygen, unlike unsaturated fats. Unsaturated fats (vegetable oils) have double bonds, making them very sensitive to heat, light and oxygen. Heating these types of oils will change their molecular structure, destroying many of their healthy properties. Read my post 5 Reasons to STOP Cooking with Olive Oil.
4. Stores well:
Ghee can stay out on the counter for up to a month and lasts in the fridge for about 6 month. This is due to the lack of moisture in the oil. Be sure to store your ghee in a sealed jar, away from heat and liquids.
5. Helps fight illness:
Ghee contains both anti-bacterial and anti-fungal properties making it a great way to boost your immune system and to help heal minor illnesses like cold and flu and stomach upset.
Ghee has been shown to have strong anti-cancer properties. It is rich in short and medium chain fatty acids that have been shown to have anti-tumor effects. The linoleic acid in ghee has also been shown to protect against cancer.
The vitamin A and the other antioxidants in ghee (vitamin E, selenium and cholesterol) also have been shown to protect against cancer as well as heart disease.
6. An ideal food for growing children:
Rich in vital nutrients, ghee is a perfect food to ensure optimal growth and development in children. Research by Dr. Weston Price highlighted the importance of the Vitamin A in butterfat in bone and teeth development. The cholesterol found in butterfat plays an important role in the development of the brain and nervous system. Dr. Price also found that the Vitamin K from grass fed butter fat was critical for optimal growth. And butterfat has a uniquely absorbable form of Vitamin D that helps with the proper functioning of the synapses in the brain.
And with the increased calorie needs of growing children (like 1500 calories per day for an active toddler), ghee is an easy way to make sure your little one is getting the calories she/he needs.
7. Tastes amazing:
OK, so maybe I should have put this as number one. Ghee tastes amazing! It’s rich. It’s nutty. It’s delicious. There is nothing like a big plate of steamed veggies smothered in ghee. YUM!
Are you ready to try it?
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Still worried about all the saturated fats? I get it. Modern industry has tried to push us towards consuming highly processed vegetable oils for some time now. But we are again realizing that REAL food is where it’s at. Much research is coming out on how vegetable oils are actually causing inflammation and heart disease. Stick with natural butterfat, bacon, and eggs, I say.
Read more here:
Would love to hear what you use for cooking at your house. Have you ever tried ghee?
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