Gee, it’s Ghee
Posted on February 22 2018
At the turn of the last century, saturated fat was considered to be a leading cause for heart disease, and so margarine was touted as heart healthy while butter was spurned. Those days are long gone. Butter is not only back with a dietary bang, but its traditional South Asian counterpart—golden yellow, glorious ghee—is touted as a superfood, clarified to remove milk proteins, sugars, and water.
Ghee sourced from organic, grass fed cows is considered the safest and most coveted as it can provide healthy benefits while remaining free from pesticides, hormone injections and antibiotics. Trending diets such as Ketogenic and Paleo recommend significant fat intake in meal planning. Ghee is considered by various wellness sources to be a reliable source of fat and contains fat-soluble vitamins A, D, E, and K—brilliant for glossy hair, better vision, and general wellness, unless one has chronic intestinal conditions such as IBS.
It adds fantastic flavour to food, provides a higher smoking point than butter, olive oil and coconut oil, and lasts up to three months if stored correctly.
Due to its clarified nature, ghee is free from common gut allergens like lactose and casein. Its anti-inflammatory properties owe to the presence of conjugated linoleic acid (CLA) and butyric acid, which are also thought to aid in the reduction of body fat and insulin levels, among numerous other benefits.
An Ayurvedic superfood, ghee was historically used as a carrier with honey in the treatment of superficial wounds and scrapes. It’s even used as a hair masque and moisturiser.
What’s not to love? Oh yes—the calories are still fairly high so moderation is key when consuming ghee, whether piping hot in a fry up or stirred into your latte!