By now most of you may have heard of Ghee. Ghee has been used for thousands and thousands of years, and goes back to 2000 BCE from Ancient India. Today it is used all over the world, but do you know the benefits of it?
Ghee is rich in Vitamin A, D, E, and K. Many people have leaky gut syndrome, Irritable Bowel Syndrome, Crohn’s and even some Pancreatic disorders in which they have trouble absorbing Vitamin A, but if you cook with Ghee you will be able to absorb and store it in the GI tract. Due to Ghee having Vitamin K2, this helps build better bones than calcium.
If you have a sensitivity to Casein and Lactose, it’s ok to intake Ghee, because it’s lactose and casein free. Casein and Lactose is removed through skimming and straining it.
Ghee has a high smoke point, so it can be cooked at higher temperatures. There are many oils that can be cooked at a high smoke point, but they are usually genetically modified, thus making it very unhealthy to eat.
Ghee made from grass-fed cows have Conjugated Linoleum acid, which helps decrease tumors, high blood pressure, inflammation, and even body fat.
Ghee has a short-chain fatty acid butyrate which helps with digestion and colon health.
The is anti-inflammatory so it helps people who are suffering from IBS, Crohn’s and Ulcerative Colitis. It also reduces leukotriene secretion and reduces prostaglandins in the body so this in turn may reduce arthritis, Alzheimer’s, cancers, asthma, etc.
Ghee doesn’t spoil easily, and doesn’t need to be refrigerated either.
According to Ayurveda, Ghee nourishes the mind, and body. Due to its sweet nature, it increases all the body tissues, immunity, and promotes strength. It also normalizes blood and lymph flow.
Ghee can be eaten everyday, but remember moderation is key.
How to Cook Ghee:
Ingredients:
Organic unsalted butter 1-pound.
Method:
Heat the unsalted butter in a pot under a mild flame.
When the butter completely dissolves in a few minutes a white creamy material is formed on the surface. Remove all the forth by scooping the froth using a tablespoon.
Continue cooking for about 35-40 minutes.
When the bubbles turn into fine froth turn off the flame and filter through a strainer or double folded cheesecloth.
Store the ghee in a glass container.
Does not need to be refrigerated.