- Fight inflammation, reduces leukotriene secretion, reduce prostaglandin
- Use if lactose or casein intolerant, those are removed in the process of making ghee
- Boost anti-oxidants, vitamin e and a, caroteniods
- Boost micro-nutrient intake, vitamin k, CLA
- Flavor (more buttery, nutty flavor)
- Cooking, high smoke point, fry and saute without the burn. (400˚-500˚F)
- Acts as an aid in the absorption of vitamins and minerals from other foods
- Strengthen the immune system
- Known for its ability to remove toxins and is used to remove deeply seeded impurities in the organs as a preparation for the Ayurveda seasonal detox program, Panchakarma. (Dr oz)
- The Susruta Samhita, an Ayurvedic classic, claims ghee is beneficial for the whole body, and recommends it as the ultimate remedy for problems stemming from the pitta dosha, such as inflammation. (yoga journal)
- Wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.)
- Nourishes ojas, tejas and prana
- Lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic (the 3 doshas equally present in your constitution).
- In Ayurvedic literature ghee is acclaimed for supporting self-awareness and intelligence and promoting a clear complexion and voice.
- Rich in high quality fats, saturated, omega 3 and omega 6 fatty acids, butanic acid, linoleic acid
- Good source of vitamins, A E and K
- Aides in digestion, stimulates secretions of stomach acids
- It is believed that it helps cure ulcers, prevents constipation, and promotes eye and skin health
- It enhances the function of brain cells and promotes learning. It helps increase memory retention.
|it's melting, melting......|
|foamy casein on top of the melted butter.|
|you can see the whey sitting on the bottom and the golden ghee on the top.|
|Golden ghee in it's container.|
There are a couple of things I'd like to say on this. First thing is that this is also known as clarified butter or butter oil (hhhmmm....lobster.). Ghee and clarified butter are made the same way, except for the fact that ghee is cooked a little long to allow the casein to brown (NOT burn). The browning gives the ghee it's nutty roasty flavor. In North African countries, when naturally ripened sour cream (raw) is used it is called smen and i have read, is stronger in flavor than ghee.