By: Larry & Oksana Ostrovsky
We sometimes hear it called “clarified butter,“ but that’s not really what it is. In India, it is known as ghee and the ancient Ayurvedic texts have lots of good things to say about it.
Ghee has a delightful flavor and is better for you than it’s dairy based cousin, butter. Slowly melting butter over a very low heat source causes a separation in the butter that is three-fold. Once the water layer and the milk solids are removed, what is left is a deep golden butterfat, high in linolenic acid. Ghee is super dense in antioxidants and, since the dairy factor has been removed, no refrigeration is required.
Ghee is very easy for the body to assimilate and digest. Ghee is also an alkaline, which is helpful in correcting the body’s acidic environment created by many of our regular dietary factors. Creating an alkaline environment is believed to be beneficial to the body since cells like cancer cannot replicate in an alkaline environment. Furthermore, since ghee tastes like butter but has no milk solids or lactose, those who are dairy-sensitive can still enjoy this great flavor as an accent to their diets.
Other health benefits of including ghee in your diet are:
- Supports healthy nerve and brain function.
- Supports recovery from depression and anxiety.
- Very good for pregnant women and the developing baby’s nervous system and brain.
- Ayurvedic practitioners believe it to be beneficial to those challenged by glaucoma and recommend a drop of lukewarm melted ghee for each eye before sleeping.
- Ghee helps the body to absorb other vitamins and minerals, thus assists in the support of the immune system.
- Ghee is basically the oil that helps the body function more smoothly, plus it tastes good!
- Ghee is very dense in flavor and saturated fat molecules. It also has a very high smoking point so it won’t burn or brown up the way regular butter will. You will only need to use a bit of ghee to access it’s amazing flavor.
- Ghee should look like a clear golden pond of butterfat, begging for veggies to dip. It’s lovely in sauces that would have required lots of regular butter. Béchamel or any sauce requiring a roux are both particularly nice when started with ghee. Ghee is also very nice in or on biscuits or any other baked good where you want a decadent butter flavor.