When I make Ghee, maybe it’s just clarified butter but either way, it never ceases to amaze me what is left behind.
It’s kind of gross thinking all that junk is in butter. And I use good organic unsalted butter.
If you don’t know, Ghee is that beautiful golden yellow substance left over after the impurities of butter have been melted away, leaving an easily digestible fat.
Ghee is a butter superfood, the very essence of butter.
Ghee has a very high concentration of butyric acid which supports the health and healing of cells in both the small and large intestines.
It is the #1 food for all those good microbes in the intestinal tract so it will aid digestion, calm inflammation, and improve the overall health of the intestinal tract.
Studies have shown consuming ghee to be beneficial for leaky gut, irritable bowel, and Crohn’s. It also has shown potential in fighting cancer, especially in the colon.
Ghee is an excellent choice for cooking because of its high smoke point. The smoke point of ghee is 485 degrees Fahrenheit, which is much higher than the smoke point of butter at 350 degrees Fahrenheit. This means that you can easily use ghee for baking, sautéing, and roasting without the risk of destroying the important nutrients.
Adding a few servings of ghee into your day is an excellent way to squeeze in some extra fat-soluble vitamins. It can help boost your intake of vitamin A, vitamin E, and vitamin K, all important nutrients.
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.
If you want to make your own here is the recipe. It’s the Ghee to my heart. Pun intended. 😆
If you want to purchase your Ghee, my favorite brand is Ancient Organics, but there are plenty of other good companies out there.
And if you want Ghee that’s really orgasmic try this one from Chocti. It’s chocolate!