What’s great about ghee: the nutritional advantage and healthy fat

  • September 1, 2021
  • Posted by:admin
  • Category:
img

What’s great about ghee is an extensive details

What’s great about ghee is a long discussion, however, it is the uniqueness of the dairy that attracts our focus. A large number of peple are there who cannot consume milk and milk-made products because of their dairy intolerance.

If we check historically, humans did not start consuming dairy until the domestication of animals started. Through the process, people soon learned that fresh milk from sheep, goats, and yaks had some benefits. They started consuming milk and milk-made dairy products.

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.

what’s great about ghee:  the Demand for Fat makes it popular

You might be wondering, if dairy is not well-tolerated by humans, why would we go out of our way to produce ghee or clarified butter? 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.

What’s great about ghee: why ghee is a better butter?

Essentially, clarified butter 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, clarified butter 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 easier to digest, since it contains the enzymes to aid the digestive process.

What’s great about ghee: ghee vs. butter

In addition, raw butter contains healthy bacteria to support gut health. If you do not have access to raw, cultured butter, though, clarified butter is comparable if not just as good. It is a better butter bcause it is lactose and casein free. It is a dairy but it is free from dairy hazard.

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 the dairy oil has no casein and is pure fat, typically people who are dairy sensitive can consume ghee liberally and without showing any symptoms or immune response.

Source : Paleohacks

Share:

Top