Deborah K Bates - Blog
Ghee - My Golden One
Ghee - My Golden One
In the past year I have taken to ghee like a duck to water (cliché intended) and clichés aside, I am the biggest fan of this humble product that has been used for around 5000 years. I use ghee as a food for health, for cooking, I spread it on my home-made low-carb, wheat-gluten-free, flax bread and mix it in my coffee.
What is ghee - a type of clarified butter originating from India and used in Indian Ayurvedic cooking. The main difference between ghee and the clarified butter your Nan made is in the production process. Clarified butter is complete once water has been evaporated and fat separated from the milk solids. Ghee, on the other-hand, involves simmering the butter along with the milk solids to the point of burning/caramelising which gives ghee its aromatic and nutty taster.
The Golden One
Ghee is a superior cooking oil, and loaded with benefits to holistic health and well-being – hence, I call it the Gold One.
With a smoke point of between 450°F and 475°F, it runs all over its humble counter-part butter, which tips at about 350°F because of the casein and lactose. But there is more... it has a longer shelf-life than butter and can be kept at room temperature when stored in an airtight container. If you are a butter-taste lover but allergic to dairy products, or casein or lactose intolerance you will love ghee because it is free of the nasties.
- Suitable for those with dairy intolerance
- High in butyrate, which suppresses inflammation
- Contains the full spectrum of short, medium and long chain fatty acids, both unsaturated and saturated
- Great for weight loss as the energy from the medium chain fatty acids is used to burn other fats in the system and aids in reducing cellulite
- Appetite suppressant and helps to eliminate food cravings
- A great source of immediate energy as the medium chain fatty acids are absorbed directly to the liver and burned as energy
- Contains Omega 3 and Omega 9 essential fatty acids
- Packed with A, D, E and K which are the key building blocks for hormonal production
- Highest natural sources of CLA (Conjugated Linoleic Acid),
- Highest form of 9 phenolic anti-oxidants
- Aids in the healthy function of brain tissue and nervous system development
- Promotes absorption of vitamins and minerals from other foods
- Aids digestion, intestinal bacteria, ulcers, stimulates the secretion of gastric acid, constipation and great for alkalizing the blood
- Promotes longevity and balances the aging characteristics
- Strengthens the immune and butyric acid supports and promotes the production of T cells
- Can be used topically as a beauty cream to help soften skin, or for the treatment of burns and blisters
Make Your Own Ghee in the Crock-Pot or Slow Cooker
You will need:
- Slow cooker
- 1 – 2 kilogram of Organic Grass-Fed Butter
Then simply put your butter into the pot on slow and leave it uncovered for 3-5 hours. Check throughout and spoon off any of the foam that rises to the top.
When the milk solids at the bottom turn brown, you will know the process is completed. Do a final skim off the top and strain your beautiful ghee through a metal strainer and chux-cloth or paper towel straight into your mason jars. The brown residue on the bottom of your pot is dairy casein, which is the toxic, and the allergy forming part of milk solids and hence... this is why ghee is better than butter for health.
You can add spices or stevia for sweetening if you desire or use it straight up.
Try ghee for yourself and give your body a key to sustainable health. I am off for another ghee-coffee :-)