Back in the ‘old days’, ghee was referred to as clarified butter. Ghee is a staple in Indian, Persian, South Asian and Arabic cuisines. It has a very high smoking point and if made from grass-fed cow’s butter is highly nutritious. To me, the ghee made from grass-fed cow’s butter has almost a cheese-like aroma and taste.
The process of making ghee takes out the water, milk fat and almost all of the casein and lactose. Many, like myself, who cannot normally do cow’s milk products can tolerate ghee very well.
The fat profile of grass-fed ghee is very different than butter made from conventionally raised cow’s milk. Most experts would agree that conventionally produced butter is not appropriate for those with high cholesterol or heart disease. While this type of butter contains long-chain fatty acids which are inflammatory to the body, grass-fed ghee contains short- and medium-chain fatty acids which actually can improve blood lipid profiles and increase metabolism.
Grass-fee ghee also contains fat-soluble vitamins such as A, D, and E, and butyrate which can help to heal a leaky gut, and help you to better absorb these vitamins if you have IBS, Crohn’s disease, and other digestive issues.
Uses for ghee:
• As a high-temperature cooking oil: Most of the time, I suggest keeping cooking temperatures under 350° F. However, if you’re cooking in a pan and need to turn up the heat, ghee’s purity keeps it stable up to 485° F without burning, hissing and spattering. That’s a higher ‘smoke point’ than regular butter, coconut oil, or grapeseed oil.
• Drizzled on your vegetables (or a steak): Ghee’s incredible smell and taste make it a perfect flavor and nutrient upgrade for veggies. Add a little (or a lot) to transform an ordinary serving of steamed broccoli or asparagus into something truly craving-worthy. Or try ghee as a garnish on fish or a nice grass-fed steak.. you’re welcome!
• For Bulletproof Coffee: Bulletproof Coffee made with ghee may not be quite as foamy, yet it’s still delicious, with all the same benefits of butter.
• If you’re particularly sensitive to dairy: Butter already contains minimal irritating milk sugars and proteins compared to most dairy products, and the ghee-making process removes virtually all the rest (While you might have seen claims that ghee contains zero casein and lactose, our testing shows that tiny amounts may remain behind. Still, ghee is definitely worth a try if you have trouble digesting regular butter).
And those are only a few of the uses you’ll find for Bulletproof Ghee! You might even find yourself taking a bite of Bulletproof Ghee straight out of the jar. Just remember to save some for cooking!
Oh, and if you haven’t noticed, Bulletproof Ghee is the brand that I have been using and recommending to my clients. It’s 10% off the entire month of February so now is the time to give it a try!
You can order Bulletproof Ghee here.