Ghee! what a delightful thing to be able to add into your diet. For us, our first experience with ghee was when we did our first round of GAPS intro and we were hanging out to add dairy back into our lives, and to get to the other things on our want list we were meant to try ghee, and WOW!!! it was a taste sensation.
Now after eating reasonably plain GAPS intro foods for a while adding ghee to our diet was like adding a flavour bomb and I distinctly recall my husband calling it “liquid sunshine” and I have to agree. It makes everything shine. Along with it making food taste sensational here are a few more benefits to ghee
- It has a higher smoke point of around 230 degree celsius, compared to olive oil which is only around 160 degrees celsius.
- Ghee is rich is fat-soluble vitamins A, D and E, the fat content helps us to absorb other fat soluble vitamins as well, which is why ghee is great to pair with vegetables.
- Ghee from Grass-fed cows milk contains Conjugated linoleic acid (CLA) CLA as had some focused research into it’s benefits over the last couple of years, with studies done in animals, microbes and human models with great results, showing it can be a potent ally for combating a how heap of condition from cancer, asthma, cardiovascular disease, high blood pressure, osteoporosis, insulin resistance, inflammation, immune system invaders and food-induced allergic reactions.
- Ghee contains vitamin K, which helps to protect the bones and teeth from decay and breakdown. It also assists in protecting the arteries from calcification and atherosclerosis.
- Ghee contains Butyrate – a short-chain fatty acid that suppresses inflammation and helps to maintain a healthy intestinal lining.
This is a really short list of some of the many many benefits of adding ghee to your diet. If you haven’t tried it before and do, leave me a comment and tell me what you think?
- 500 grams of organic unsalted butter or more
- Preheat the oven to around 80-120 C
- Put a large block of organic, unsalted butter into a glass or ceramic tray.
- Leave in the over for 45-60 mins to melt and separate.
- Remove from the oven and carefully pour the golden fat from the top (ghee), making sure to that white liquid remains in the bottom of the tray. Alternatively you can strain all the liquid through a coffee filter.
- Discard the while liquid
- Keep the ghee in a glass jar and refrigerate.