GHEE or CLARIFIED BUTTER

Why Ghee is good for you? How much should you eat or use? And how to do so?

.A staple in traditional Indian cooking and Ayurvedic medicine, ghee is made through a simple process of boiling butter and then pouring off the butterfat, leaving behind the proteins (casein and whey) and the milk solids (which includes lactose). What’s left is also known as clarified butter.

Here is a short list of GHEE’s BENEFITS: (only when made from organic, grass-fed butter)

• improves DIGESTION

• reduces INFLAMMATION 

• aids in WEIGHT LOSS.

• packed with vitamin A, D, E and K.

• also contains vitamin K2, making it an important food for PRE-CONCEPTION and PREGNANCY.

• has a HIGH SMOKE POINT (250 °C or 482 °F).

• You can cook and fry with ghee and it will not break down into free radicals like many other oils.

• does not SPOIL easily so it does not need REFRIGERATION.

• is not likely to affect people with a DAIRY or CASEIN INTOLERANCE..

• is rich in CLA (Conjugated Linoleic Acid) – an antioxidant with anti-viral properties.

• is rich in BUTYIRIC ACID, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for ENERGY and iINTESTINAL WALL SUPPORT.

The two things that will degrade ghee are: water and sunlight.

extra TIPS:

• Always store your ghee in a container with a good seal in the dark.

• Ghee will last 2-3 months if you keep it in an airtight container.

• When kept in a refrigerator, without opening, ghee can last up to a year.

Would you like to have the recipe?  its soooooooooo EASY!!!

Bake, fry, and cook everything you need, plus it has a sweet taste, even yummier than butter!

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