Reasons why the world is switching to Ghee

Ghee- the Ayurvedic superfood- is making a comeback, after being replaced by refined oils, olive oil, butter, and coconut oil. For thousands of years, Ayurveda, the health science, has talked about the health benefits Ghee has to offer. And now, after all these years, there is research and science-backed evidence as to why our ancestors and Ayurveda was right.

If you’re not sure of what Ghee is, then here is a little explanation. Ghee is a form of clarified butter. Milk cream is collected over a period of time, and then cultured with a bit of curd. Later, it is whipped to make butter, and heated to remove milk solids and water. What remains is a nutty, granulated, white Ghee, loaded with flavor and health benefits.

Here is why Ghee is now making a comeback:
It has a high smoke point

The Smoke point is the temperature at which the oil begins to heat and smoke. Most other oils have a low smoke point. Having low smoke points means that the oil will start to burn, its fat will oxidize, important phytonutrients will breakdown, and free radicals might begin forming.

Luckily, Ghee has a naturally high smoking point and is a wonderful choice for cooking any kind of dish.

Excellent source of energy

Ghee is loaded with medium and short-chain fatty acids, which are easily absorbed by the liver, and burned instantly for energy. Therefore, Ghee is an excellent source of energy when compared to the carbs we eat.

Loaded with Fat-soluble Vitamins

There are a number of vitamins like Vitamin A, E, and K, which the body has a hard time absorbing. Ghee works towards boosting the absorption of these vitamins and preventing health conditions caused due to the lack of them.

Great for Lactose and Casein Intolerant people

Ghee is made after removing milk solids and impurities. Therefore, people who are Lactose and Casein Intolerant do not have to worry about having Ghee.

Ghee is packed with Conjugated Linoleic Acid (CLA)

Studies have shown that CLA may help reduce body fat, prevent cancer-causing cells, alleviating inflammation, and getting your blood pressure under control. Ghee comes packed with CLA which offers these and many more health benefits.

Lowers Cholesterol Levels

Ghee is rich in healthy fats like omega-3 fatty acids. This works towards improving your cholesterol levels and heart health. Healthy fats are also responsible for helping you lose weight. These healthy fats pull fat-soluble toxins out of your cells and make your body burn this fat for energy. This, in turn, fastens your weight loss process.

Great Source of Butyrate

Ghee is one of the best food sources of Butyrate or butyric acid. This acid plays a significant role in your gut health and in keeping your intestines healthy. Butyrate is the preferred source of energy of intestinal walls. The acid has other benefits like maintaining healthy levels of insulin, alleviating inflammation, and providing relief from health conditions like ulcerative colitis and Crohn’s disease.

Fulfills your daily requirement of Vitamin K

Vitamin K is crucial for your health like blood clotting, brain function, and heart health. The vitamin is also meant to keep your bones stronger for longer. Although Ghee offers only a small amount of this vitamin, it does make a huge difference as this is a fat-soluble vitamin which is barely there in other food we eat.

Nutrient count of Ghee:

One tablespoon of Ghee contains these very healthy nutrients:

- 112 calories

- 12.7 grams fat

- 391 IU vitamin A (8 percent DV)

- 0.4 milligrams vitamin E (2 percent DV)

- micrograms vitamin K (1 percent DV)

Did you know Ghee doesn’t expire? It lasts for years and years without compromising on its benefits and quality. Ghee has been around for thousands of years and has been a staple of the Indian kitchen. If for some reason, Ghee has taken a back seat in your kitchen too, then it is time to bring it back. Ghee is better than other refined oils any day, and the kind of health benefits it has to offer, and the taste, you will not regret making this decision.