What’s great about ghee
The reason so many are intolerant to dairy is because it’s a relatively new food compared to coconut oil – our systems simply aren’t used to it. Humans did not start consuming dairy until the domestication of animals. Through the process, people soon learned that fresh milk from sheep, goats, and yaks had some benefits.
There is even speculation that the consumption of raw, fermented milk dates back to biblical times. The fermentation of milk makes it easier to digest, and still to this day, it is ideal to consume fermented dairy.
In the big picture of human evolution, 13,000 years isn’t much time at all. Milk and other dairy products still aren’t very popular in some parts of the globe. This would explain why many people are still intolerant to it.
Studies show that throughout the world, dairy is more or less tolerable. It is said that dairy intolerance is most common in Finland where 1 in 60,000 newborns are dairy intolerant. However, in Northern Europe only 5% of people are intolerant.
While the ability to digest dairy fluctuates due to genetics and other factors, it is common for 65% of people to lose their ability to digest dairy after infancy. However, a good portion of people (such as Northern Europeans) are able to digest dairy just fine. (6) When it comes to dairy, it’s best to see how your body responds to it and go from there.
You might be wondering, if dairy is not well-tolerated by humans, why would we go out of our way to produce ghee? There are many reasons, actually. It turns out that butter fat is exceptionally rich in Vitamins A, D and K (IF pasture-raised). If it’s high-quality butter you’re getting, then you’ll be getting a party of brilliant nutritional goodness.
What’s great about ghee is that it is pure butter fat. All of the sugar and proteins are cooked out, leaving behind an easy-to-digest liquid gold that is grass-fed butter fat.
Essentially, ghee is just butter that has had the moisture, proteins and sugars cooked out. Aside from ghee’s delicious creaminess and subtle sweetness, ghee makes an exceptional cooking fat. Because it lacks any water, it doesn’t spatter when used for pan cooking. Also, because it lacks any sugar and protein, it has a very high smoke point.
For these reasons alone, ghee is superior to butter. The only time I would say butter has the upper hand is if it were of outstanding quality and also raw and cultured. Raw butter is also very easy to digest, since it contains the enzymes to aid the digestive process. In addition, raw butter contains healthy bacteria to support gut health. If you do not have access to raw, cultured butter, though, ghee is comparable if not just as good.
However, it will also attack any protein in food it considers an invader. This is what happens when we eat a protein our body doesn’t agree with (like casein from dairy) and there is an immune response. Here’s the deal: the immune system will not attack fat.
Because ghee has no casein and is pure fat, typically people who are very dairy sensitive can consume ghee liberally and have no symptoms or immune response.
Source : Paleohacks