Ghee is commonly used in Indian cuisine, is rich in vitamins and essential fatty acids, and has been shown to help reduce the effects of inflammatory issues such as chronic arthritis, diabetes, atherosclerosis, and digestive disorders.
Ghee is a type of clarified butter that is simmered with milk solids to produce a nutty flavour, it is the fat that remains when dairy sugar, lactose, protein, casein and whey are removed. Ghee has a flashpoint of 485 degrees which makes it more ideal to cook with than other oils that oxidize at higher temperatures.
The short chain fatty acid, butyric acid, found within ghee helps to promote immunity within the digestive system, which is where 80% of immune functions are created, where it is utilized by beneficial bacteria to help promote secretory immunoglobulin vitality, particularly bifidobacterium receives increased benefit from butyric acid.
In addition to helping improve digestion, ghee helps to boost enhanced T-cell helper activity. Butyric acid helps to increase insulin sensitivity, and reduce fatty tissue by activating thermogenesis, activating metabolism, as well as assisting in the management of cholesterol ratios.
Ghee is a good source of conjugated linoleic acid and vitamin K2; regular consumption can carry positive immune effects, and has been observed to improve tissue maintenance and immune health related to inflammation, namely chronic arthritis as conjugated linoleic acid and vitamin K2 are theorized to work together to express anti-viral properties that arthritis responds well to.
In Ayurvedic medicine, ghee is said to strengthen digestive fire which is akin to enzyme driven metabolic processes that help eliminate waste and liberate nutrients for maximum absorption in the digestive system, as it promotes ideal intestinal bacterial ratios. Because ghee improves bile production it can help to reduce fat malabsorption issues thereby decreasing inflammation throughout the digestive system.
Organic ghee products are said to be superior as they are derived from grass fed cows, meaning it is only prepared when cows are naturally grazing from spring to fall. Ghee does not need to be refrigerated, but it is best to keep it out of light and away from heat sources. Medicinal qualities can be accentuated to bring out rich flavours to meals by adding herbs and spices to ghee. Ghee is a healthy fat that is great for sauteed cousine, herbal preparations, or as a replacement for butter, margarine, and some oils.
