Ghee is clarified butter.
Water, casein and lactose are removed in the cooking process.
Make a batch with a cup or more of local, grass-fed butter.
Here's what you'll get:
Butyric acid – beneficial for gut flora, anti-inflammatory properties
CLA – conjugated linoleic acid – anti-inflammatory
Shelf stable - will last for at least a month at room temperature
High flash point – stable for cooking at temperatures up to 485 F
Ensures grass-fed, especially if you make it yourself.
Helps your body absorb more fat-soluble vitamins: vitamin A, D, E and K
As with all healthy fats, moderation is key
Neutral pH to help balance out more acidic foods
Helps you feel more sated
Add to seed puddings, spread on bread, use it to sauté vegetables or add a small dollop when baking apples and pears