My latest discovery? GHEE! My attention was brought to this ancient product because it can withstand high heat without breaking down or degrading as other oils do. Although coconut oil has been a great option to cook with (because it too can withstand high heat), sometimes you just don’t want that coconut taste. But ghee ticks all the boxes.
An important thing to remember when looking for a good ghee product: Make sure the cows are “pastured”, meaning that they eat GRASS and not grain. One of the main reasons ghee is so good for us is because of all the green grass the cows have grazed on. Don’t think this can be sidestepped or ignored. It is the natural way and a very important detail.
- Boiled butter that turns into pure fat after the milk solids have been skimmed off the top.
- Also known as clarified butter.
- Tastes so good.
- Anti-viral, anti-fungal, anti-inflammatory properties.
- A great source of saturated fat/cholesterol/MCTs (medium-chain triglycerides). We need this stuff! Saturated fat is very important for our nervous system and cholesterol is the base for all hormone production. We will seriously break down without healthy fat in our diet.
- A great source of fat-soluable vitamins: A, D, E, K.
- One of the best sources of CLA (conjugated linoleic acid). See here for CLA benefits.
- Support brain function/memory.
- Digestive aid.
- Lubricates our joints and connective tissue.
- First aid ointment.
- A great lotion.
- Has a really long shelf life; will not go rancid easily.
- Check out the below video of my great friend Monica Yearwood explaining the process of making ghee at home. She is an ayurvedic practitioner and owner of Hamsa Ayurveda and Yoga in Chicago IL!