What on earth is ghee you ask? Well, it’s clarified butter. Say what? Let me explain. Ghee is made from simmering butter until all the water evaporates and the milk solids settle at the bottom. These milk solids are then removed, leaving pure butter oil, aka ghee, one of my favorite kitchen staples.
Why do I love ghee? First of all, it tastes heavenly. Thiiink super concentrated butter flavor. Uhhh…YUM, right? But there are also eight billion other reasons why ghee is so rad. I’ll give you eight of them. Take a look:
- Ghee has a super high smoke point. 485 degrees Fahrenheit (!!!), which means it rocks for cooking at high temps. I roast and sauté all my vegetables in ghee, and I love to fry my eggs in it. You haven’t lived until you’ve tried ghee-fried eggs. For real. If you haven’t done it yet, get your act together.
- Ghee is not dairy. Yes, it’s made from butter, but it’s not butter per se. Since the milk solids present in regular butter have been removed, ghee is suitable for folks who are intolerant or sensitive to dairy, or for people who are simply trying to cut back.
- In addition to being diary-free, ghee is also gluten-free, paleo, and Whole30 approved.
- Ghee is high in medium chain fatty acids (so is coconut oil!) which are a remarkable energy source because they are readily utilized by the liver. If stellar energy isn’t enough for you, medium chain fatty acids have also been said to reduce abdominal obesity and fat storage. Fat that helps burn fat? Yes please!
- Ghee is incredibly nutrient-rich. It’s packed with vitamins A, D, E, and K. It also contains both Omega-3 and Omega-9 fatty acids.
- Ghee contains conjugated linoleic acid, or CLA. This baby deserves its own number because there’s just so much amazingness associated with it. CLA has been said to reduce fat, raise the metabolism, promote muscle growth, strengthen the immune system, and lower triglycerides and cholesterol. CLA is amazing for the gut, which is why it’s such an awesome immunity booster. Your immune system is powered by what’s in your gut! CLA has also shown anti-cancer potential (lung, prostate, and breast cancers); can help prevent heart disease; reduces inflammation; and is great for diabetics because it can improve the movement of glucose into cells, which helps lower insulin levels.
- Ghee is a very Sattvic food. Sattvic means “pure essence” in the Ayurvedic tradition. The Sattvic diet is also referred to as the yoga diet! How cool is that? The Sattvic diet is very nourishing and is characterized by foods that promote clarity, happiness, and peace of mind, while also being beneficial to the body.
- Taking a tablespoon of ghee in the morning is said to cleanse the body’s organs and dissolve toxic waste in the tissues. I’m all about “cleansing” methods like this. You don’t need to starve yourself to cleanse your body! Click this link for other intriguing Ayurvedic uses of ghee.
- Since it does not spoil easily, ghee does not need to be refrigerated. Yay for saving fridge space! Actually, you shouldn’t store ghee in the fridge, especially if you use it often (which you should, duh). When cold ghee is exposed to warm air, water will condense on the ghee, which can cause oxidation. Store your jar of ghee in a dark place. It’ll last a couple of months in your cupboard, or up to a year unopened in the fridge. Mine does not last a couple of months, because I go through it way faster than that!
I seriously (no, seriously) recommend that you do more research on ghee. I definitely plan to! If you have yet to try this delectable fat, go get some pronto! It’s sold at Whole Foods and most other health food stores. If you have tried it, what do you think? Do you love it as much as I do? Know of any other amazing benefits you want to share with me? I’m so curious. Spill!