Why is it good for you?
Ghee contains the important fat-soluble vitamins A, D, E and K. These nutrients are essential to a wide range of body functions from the brain to the immune system. In addition, ghee aids in the body’s absorption of fat-soluble vitamins and minerals from other foods.
Ghee is a rich source of antioxidants particularly vitamin E. Antioxidants as “scavengers” in the body, neutralising free radicals which cause cell and tissue damage and ultimately lead to disease.
Heart Healthy Fats
While ghee has a high concentration of fat, it’s high in monounsaturated Omega-3s. These are the same fatty acids found in foods like salmon that have been discovered to promote a healthy heart and cardiovascular system.
Ayurvedic medicine has regularly used ghee to treat burns and swelling. It contains large quantities of butyrate, a fatty acid that has been linked to an immune system response that soothes inflammation. The substance also has anti-viral properties and contributes to a healthy digestive system by helping heal and repair the stomach lining. This can be particularly valuable for individuals with intestinal disorders like Crohn’s disease and leaky gut syndrome.
If this interests you why not make your own ghee at home?
3 simple steps for making golden ghee:
1. Place 1kg of unsalted cultured butter (preferably grass fed and organic) into a heavy based medium sized pot. Place this over a low to medium heat depending on your stove. The main thing is to ensure the ghee doesn’t burn.
2. Once the butter has melted turn the heat to low and let it cook on a very light boil for approximately 15-20 minutes. This is a good time to take a nice deep breath and enjoy the delicious aroma of the ghee and it’s rich golden colour!
3. As the butter continues to boil lightly you will see white curds on the surface and popping of the golden liquid. When the curds turn a tan colour and the “popping” slows down turn the heat off and allow the ghee to cool for about 15minutes until it is just warm. Strain the ghee into a clean glass jar using a cheesecloth. Discard the curds collected in the cloth and at the bottom of the pan.