What is Ghee?
Simply defined, it is the purified essence of butter!
Through a gentle heating of the butter, the removal of lactose (sugars) and caseins (proteins) takes place leaving behind pure, golden oil called ghee, glorious ghee.
Many tout the benefits of ghee in a daily diet.
Here are just a few reasons why you might try ghee.
- Aroma of ghee is undeniably delicious! Who doesn’t like the smell of freshly baked croissants?
- A very high smoking point which means it doesn’t burn or smoke like other oils.
- Perfect “oil” to harmonize with herbs and spices and adds a richness to many dishes.
- Stores beautifully – in or out of the fridge. Do store in a dark place and keep lid on tightly.
- Aids in digestion. Simply add one teaspoon of ghee to breakfast, lunch and dinner.
- Super for your skin – use as a facial moisturizer or as an eye cream at night.
- Want to “get to sleep”? Rub a small dollop of ghee on your temples before retiring.
- If you’re lactose intolerant you can have ghee – the lactose has been removed but please do check with your doctor first.
Ghee, You’re HOW Old?
Butter has an interesting chronicle well over 4000 years old! That’s 2000 years BEFORE Christ! If you want to read about the history of butter here is a great place to start. http://www.webexhibits.org/butter/index.html
And its noted that one of the greatest sages wrote down the “Vedas” five thousand years ago which included the branch, Ayurveda (Science of Life). This isIndia’s natural health system and ghee has become one of the oils for blending the healing herbs and spices.
As you can see ghee has been around for a long time! There’s gotta be good reason for it to stick around today!
By Jane Weaver, TODAY Show
Fatty foods are good. Carbs are bad. Wait, what? In a provocative cover story, “Eat Butter,” Time magazine says scientists were wrong to label saturated fats the enemy — that carbs, sugar and processed foods are mainly to blame for obesity, diabetes and other weight-related diseases, according to a growing body of research. Read more…
By Melanie Warner
In 1957, a fledgling nutrition scientist at the University of Illinois persuaded a hospital to give him samples of arteries from patients who had died of heart attacks. When he analyzed them, he made a startling discovery. Read more…
By Contributing Op-Ed Writer, Mark Bittman
Julia Child, goddess of fat, is beaming somewhere. Butter is back, and when you’re looking for a few chunks of pork for a stew, you can resume searching for the best pieces — the ones with the most fat. Eventually, your friends will stop glaring at you as if you’re trying to kill them. Read more…