Ghee, the liquid gold!
Ghee has been used for thousands of years in Ayurvedic medicine as a healing food- for wound healing, aiding digestion, assisting with the absorption of nutrients and to reduce inflammation in the body.
It’s simply made from butter that is cooked at a very high temperature to separate the fat from the water and milk solids. The end product is a very healing, golden fat to enjoy.
Ghee is a nutritional powerhouse!
- It contains Butyrate which is a short chain fatty acid (SCFA) that increases the pH of the gut (this is what a healthy digestion and microbiome require) and is the primary fuel for the cells within the gut. Butyrate also plays a role in immune modulation, intestinal motility, gene regulation and even diarrhea control.
- Ghee contains high antioxidant vitamins A and E, which enhances the immune system.
- It contains omega 3, an essential fat needed from our diet, which decreases inflammation in the body and assists with brain function.
- It stimulates the liver to produce bile, which then flushes out old bile and removes toxins from the body.
- Has a long shelf life.
- It contains vitamins D, and K, making it a great food to support healthy bones and teeth.
- It contains lauric acid—a potent antimicrobial that helps to fight pathogens in the gut (bacteria, parasite and candida)
In addition, Ghee is gut healing super food and can provide some relief for suffers of Crohn’s Disease, Ulcerative Colitis and constipation.
In addition, Ghee perfect for cooking, as it remains stable at high temperatures, having a high smoke point. It doesn’t oxidize when heated, making it a very safe fat to cook with. You don’t want to cook with oils that have a low smoke point, as this creates free radicals that are harmful and aging for your body.
Ghee is made by clarifying butter and the end product does not contain any lactose or casein protein. This makes it perfect for anyone with milk allergies.
It may sound fancy, it’s super expensive to buy in shops, but as you can see in the video above, it’s so easy to make!
- 4 250g salt free grass fed butter you can use any quantity of butter you like
- Place butter in a slow cooker and simmer on high for 4 hours
- Remove lid and allow to cool for 20 minutes
- Strain liquid through a nut milk bag or muslin cloth to seperate the fat from the milk solids
- Store in a jar in your fridge
- Enjoy cooking with this divine fat