Organic Certified - Grass Fed - English Ghee (350 ml)

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The various vitamins found in ghee include vitamin K2 which can promote dental and bone health, as well as vitamins A, D, and E which are good for hair and skin health – hence its popularity in personal care products. Ghee also contains less acrylamide, a toxic compound formed in some starchy foods when fried.

Our milk comes from cows which are never fed anything with GMOs, chemical fertilizers, herbicides, or pesticides. They are never given hormones or antibiotics. Nourishing However, while it is has no or less lactose, it is not vegan, as it’s sourced from an animal product. Ghee is created by removing milk solids. Because of this, it contains only trace amounts of lactose and casein, which are milk sugars and proteins. Ghee is a good source of fat for people who are lactose intolerant or have dairy allergies. Potential Risks of Ghee Nutrient Value: Buffalo ghee is also high in fat-soluble vitamins and essential fatty acids. It tends to have a higher content of saturated fats compared to cow ghee. In Curries: Cooking with ghee and adding to the base of Indian curries enhances the flavor and impart a rich, creamy texture.Ghee benefits come from the nutrition ghee provides. It’s high in fat and provides an extra dose of several fat-soluble vitamins, such as vitamin A, vitamin E and vitamin K. One tablespoon (14 g) of ghee (clarified butter) contains: Ghee is pure fat and has more calories per tablespoon than butter. But at 120 calories per tablespoon as opposed to butter’s 102, the difference is negligible. Is Ghee Healthy? Try ghee instead of butter in your Bulletproof Coffee - a unique and delicious treat. Add Upgraded Chocolate Powder for the perfect creamy consistency and mocha flavour! Because it's a richer taste, you will need to use less ghee than you normally would butter.

Ghee does not require refrigeration because the milk proteins have been removed. But, if you're going to use a jar for more than 3 weeks, then it's best to store in the fridge to preserve the unique flavour. Traditional and artisanal methods of making ghee, such as the curd-churning method or the slow-cooking method, are often associated with higher quality due to the attention to detail and the preservation of flavors. The latter comes from cows that have lived a stress-free existence roaming free and grazing on pastures instead of grain, improving the quality of the milk and providing more nutrients. . AYU: An International Quarterly Journal of Research in Ayurved: “The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation.”

While organic agriculture has its boons, it’s important to bear in mind that animal agriculture has a significant impact on the environment.

It has a high smoke point, is free of lactose and casein, and is high in beneficial compounds like CLA and butyrate. It also contains several fat-soluble vitamins, including vitamins A, E and K. Used for thousands of years and a staple in Ayurvedic healing practices, ghee is one of the most powerful healing foods out there. But what is ghee butter, and why should you add it to your pantry? What Is Ghee? In addition to the nutrients above, it is also a good source of butyric acid and conjugated linoleic acid, both of which have been associated with a number of health benefits, such as reduced inflammation and increased fat loss. Benefits 1. It Has a High Smoke Point Good-quality ghee should have a golden to deep amber color, which can vary based on the source of milk and the cooking process. Avoid ghee with a very pale or overly dark color.

Sourced from organic milks, these brands implement additional eco-friendly measures to further support the protection of the environment. The 6 Best Organic Grass-Fed Ghee Brands to Try Per the Asthma and Allergy Foundation of America, if you have a casein allergy you should avoid both butter and ghee. People with intolerances should be fine consuming ghee since the lactose and casein amounts are so low ( 3). Culinary uses Full of Butyrate. Ghee is an excellent source of butyric acid, which plays a key role in gut health. This acid helps promote healthy gut microbiome and provides energy to colon cells. Although ghee originates in India, it is also commonly found in South Asian and Middle Eastern cuisines and is used now around the world. The advantage of ghee is that because the milk solids are removed, it can be used as an alternative for those who are sensitive to lactose.

As one of nature's most nourishing treasures, the goodness of ghee is revered in Ayurvedic medicine. Its flavour, nutritional profile and medicinal value mean it is one of the healthiest sources of edible fat. Traditionally used to aid digestion, nourish the skin and assist in assimilating nutrients in the body. Ghee is rich in omega 3 & 9 essential fatty acids and in fat-soluble vitamins, A D, E and K. In Breads: Replace butter or oil with ghee in bread recipes for a tender crumb and a distinct taste. In alternative Ayurvedic medicine, ghee has been used topically to treat burns and swelling. While this is not scientifically proven, ghee does contain butyrate, a fatty acid that has known anti-inflammatory properties. Studies show that the butyrate present in ghee can soothe inflammation within the body.

Furthermore, ghee has a high smoke point, which is the temperature at which fats become volatile and begin to smoke. In Hummus: Add a spoonful of ghee to homemade or store-bought hummus for a smoother texture and enhanced taste. This beautiful, nutrient-dense milk is rich in fat soluble vitamins and naturally occurring Conjugated Linoleic Acid (CLA).