Organic Grass-fed Ghee: Healthier than Regular Butter or Not?

1. Organic Grass-fed Ghee: Healthier than Regular Butter or Not? Since ancient times, ghee has been a staple in Indian cuisine and recently it has become quite popular in different culinary circles. Ghee is preferred by many people for a myriad of reasons, but most people praise it because it’s a healthy alternative to butter. Don’t believe us yet? Ghee is a natural dietary delight with a long history of medicinal and culinary uses. Our ancestors preferred ghee over butter for a variety of reasons. Let’s dive into these and find out how organic ghee can be your next dietary staple that is delicious and healthy. A brief overview of ghee What is ghee? It is a kind of clarified butter. However, it is far more concentrated than butter as the milk solids, and water in ghee are eliminated. Ghee was created with the sole purpose of preventing butter from getting spoiled during hot or warm weather. You can keep ghee at room temperatures for several weeks as the milk solids and water are removed and there is no need for refrigeration. What’s more interesting is just like coconut oil, ghee may also become solid when it is kept at cold temperatures. How is ghee made? To make ghee, butter is heated so that the liquid and milk solid portions can be separated from the fat. First of all, butter is boiled until the liquid evaporates and milk solids settle at the bottom of the pan. Then the settled liquid turns to golden and dark brown. After that, the remaining

2. ghee is allowed to cool until it becomes warm. The ghee is then strained before it can be transferred to containers. If you have grass-fed, organic butter at home, you can easily make organic ghee without any setbacks. Ghee Vs Butter: What should you have? Butter and ghee have distinct culinary properties and nutritional compositions. Although both can be used for the same cause, there are many differences as well. Both ghee and butter contain a 100% composition of fat. However, ghee has a higher concentration of fat than butter. In addition, ghee also has slightly more butyric acid as well as other short-chain saturated chains. Scientific studies also decipher that the saturated fats present in ghee can reduce inflammation and promote gut health. However, as ghee is entirely free of milk protein casein, and lactose sugar, ghee is better than butter for those who are lactose intolerant or have allergies to the dairy component. Final thought Ghee is rich in saturated fatty acids that can handle high temperatures without getting damaged. Also, as acrylamide is produced in fewer amounts while heating ghee it is far less toxic. Acrylamide is generally produced while heating vegetable and seed oils. The fats in ghee become volatile and begin to smoke as ghee has a high smoking point. So, the bottom line is ghee is better than butter anytime and any day, although they are used for the same culinary uses and textures. Start cooking with ghee and embrace the taste and health benefits of Ayurveda's liquid gold.