The benefits of ghee

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Ghee is a premier Indian Ayurvedic ingredient which contains butyric acid, a fatty acid with antiviral and anti-cancer properties. Made of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated, made from organic butter of pastured cows, ghee is one of the highest natural sources of CLA (Conjugated Linoleic Acid). Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K.

Ghee has been known to promote longevity, enhance the life of the body while balancing the aging characteristics of the body.

Ghee has been used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.

Ghee, unlike butter, helps to stimulate the healthy flow of fluid throughout the body. Butter can congest, ghee removes blockages. No other substance stimulates the flow of bodily fluids as ghee does. Cold-pressed olive oil is specific for stimulating the flow of bile from the liver and gallbladder and thereby relieving congestion. But ghee does this throughout the body. At the same, time ghee strengthens our vital energy, wellbeing and immunity.

The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food.

The difference between clarified butter and ghee:

Clarified butter is butter that has been melted over low heat and allowed to bubble and simmer until most of the water has been evaporated. Clarified butter is also sometimes called drawn butter. Ghee’s cooking process is extended for a longer period of time, eliminating more of the moisture and also causing the milk solids to caramelize for eventual removal from the ghee through strainers. The highest-quality ghee is obtained when the long-simmered butter is allowed to cool and only the top-most layer is skimmed off. (That layer becomes the ghee that is considered top-quality and used in cooking.) That is what I have made, and that is what we use in our home cooking.

  1. Melt the butter slowly on the stovetop over medium heat. Once it is melted, it will be foamy at the top
  2. Use a slotted spoon to continuously skim off as much of the foam as you can. Continue to let the butter simmer for about 5 to 10 minutes. The butter will turn perfectly clear as the water evaporates and the proteins settle to the bottom. When the ghee is done you be able to see all the way through to the milk proteins settled at the bottom.
  3. Pour through nut bag strainer into glass jar for storage. Ghee does not have to be refrigerated, and will solidify as it cools more.

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