Ghee is a form of clarified butter that has been used traditionally in Indian and Middle Eastern cultures for thousands of years.
It’s made by heating butter to separate the water, salts and milk solids from the golden butter fat. What you’re left with is an easily digestible fat that is highly nutritious with a subtle nutty aroma and flavour.
That’s how ghee has much lower levels of diary proteins (such as casein) and sugars (lactose) than butter.
It has a variety of benefits, including a solid nutrient profile and really high smoke point, so it’s safe to cook at high temperatures without damaging the fat.
Below are some of the health benefits of ghee.
It has a high smoke point
Ghee is a healthy cooking fat due to its incredibly high smoke point (250°C / 480°F), which is higher than many other cooking fats or oils.
This means that it’s an excellent fat to use when cooking as it’s a natural and stable fat, meaning that its chemical structure will not be altered or damaged (becoming toxic) when it’s heated to higher temperatures.
Ghee is a suitable alternative for individuals with dairy allergies
Since ghee is formed by removing milk solids from butter, it contains only trace amounts of the milk proteins (such as casein) and sugars (lactose), making it suitable for most people with dairy allergies.
If you do have a sensitivity to diary it is suggested that you try a small amount over several days to assess your individual tolerance.
Ghee has an excellent nutritional profile
Ghee has a nutritional profile similar to butter, without the diary proteins and sugars.
Although high in total fat content, it does contain good amounts of healthy monounsaturated omega-3 fatty acids, along with good amounts of the fat-soluble vitamins A, D, E and K. These nutrients are essential for a variety of body functions, including proper hormone production and optimal brain, cardiovascular and immune system function.
Ghee is also a very good source of butyrate and conjugated linoleic acid (CLA), both of which have been associated with a number of health benefits, including reduced overall inflammation and cardiovascular disease risk, improved digestion, increased energy and even fat loss.
Due to its fat content, ghee also assists in the body’s absorption of fat-soluble vitamins and minerals from other foods.
In summary
Ghee could be a great addition to your nutritional plan as an alternative to butter or other cooking oils and fats. It has a solid nutrient profile, a great buttery taste and can be used in cooking at higher temperatures.
David Marcato 