What’s great about ghee is a long discussion. However, it is the uniqueness of the dairy that attracts our focus. Many people 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. 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. 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 of 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 lactose 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) can 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 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.
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.
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 because it is lactose and casein free. It is a dairy, but it is free from dairy hazards.
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.
About Milkio Grass fed ghee
Try Milkio grass-fed ghee, which is prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives.
Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intense nutty feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio Ghee is gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives.
Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, you may order at the Milkio website.
If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.
Source : Paleohacks