Ghee has long been a staple in Indian cuisine and recently become quite popular in certain circles elsewhere.
Some people praise it as an alternative to butter that provides additional benefits.
However, others question whether ghee is superior to regular butter or may even pose health risks.
Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed.
It has been used in Indian and Pakistani cultures for thousands of years. The term comes from the Sanskrit word meaning “sprinkled.” Ghee was created to prevent butter from spoiling during warm weather.
In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, in which it’s known as ghrita.
Given that its milk solids have been removed, ghee does not require refrigeration and can be kept at room temperature for several weeks. In fact, like coconut oil, it may become solid when kept at cold temperatures.
- A great source of Vitamin A, D, E, and K
- Rich in monounsaturated Omega-3s (fatty acids) that support a healthy heart.
- Boosts energy levels, improve digestion and strengthens the immune system.
- Help reduce inflammation.
- Known to aid weight loss and improve vision.
- It is lactose-free since the milk solids are removed during the cooking process. So if you are lactose intolerant use ghee instead of butter (consult with your doctor before consuming).
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