9 Health Benefits of Ghee
♥ Shelf-stable. Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavour and freshness for up to a year without refrigeration.
♥ High Smoke Point. Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
♥ Stimulates the digestive system. Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
♥ Suitable for the dairy intolerant. Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with lactose or casein intolerance.
♥ Rich in Vitamins A, D, E, and K. Ghee is rich in the healthy fat-soluble vitamins A, D, E, and K, which are critical to bone, brain, heart, and immune system function.
♥ Natural source of the anti-carcinogen CLA. Ghee from grass-fed cows contains the cancer-fighting fatty acid conjugated linolenic acid (CLA) which aids in weight loss and has been shown to slow the progression of some types of cancer and heart disease.
♥ Rich dietary source of butyric acid. Loaded with short chain fatty acids such as butyric acid–a fatty acid which is believed to prevent cancers and tumours – ghee helps restore the integrity of the gut lining, reduces inflammation, has anti-viral properties, and has been shown to benefit those with gut disorders such as ulcerative colitis and Crohn’s disease.
♥ Increases vitamin absorbency. The fats in ghee aid in the absorption of fat-soluble vitamins and minerals from other foods, strengthening the immune system.
♥ Purity. Ghee does not contain harmful hydrogenated oils, artificial additives, preservatives or trans fats.
Source: The Goodness of Ghee