I ran across the wonders of ghee when I first started out by myself personal pursuit of optimal digestive wellness. I have been using it now for about five years and due to its long shelf life, cultured butter ghee nutritional benefits and amazing culinary flexibility, it has almost totally replaced the utilization of butter and many other cooking oils in my own home.
People in the West might be less acquainted with ghee and its wonderful nutritional profile as it originated in South Asia. Ghee has been an important staple in Indian cuisine for centuries and in Asian cultures it’s renowned because of its healing qualities. Ghee is not just necessary for the body but additionally for the mind. It is recognized as one of the principle foods for protecting and nourishing the health of your skin, along with maintaining good digestion and mental clarity.
Nutritional composition and highlights
Ghee contains a combination of both saturated and unsaturated fats and includes short-chained fats making it simple to digest. It is incredibly rich in butyric acid, a short-chain fatty acid that’s beneficial in helping to steadfastly keep up the health of the cells that line the gastrointestinal tract. Ghee is also rich in antioxidants, contains conjugated linoleic acid and is also a great source of fat soluble vitamins A, D, E and K.
3 Tips on how to select a top quality Ghee:
Ghee is easily obtainable generally in most supermarkets and health food stores now, though the question is, how do you begin selecting one that’s top quality? Listed here are several tips that I think are fundamental when selecting a top quality ghee.
1. Be sure you read the label and learn the following:
- Where’s it produced – Can it be a nearby organic dairy farm?
- Have the cow’s been grass fed?
- Have they been treated with tender loving care?
- Gets the butter been traditionally churned and can it be certified organic?
- Exist some other ingredients added – colours, flavours and preservatives etc?
2. Involve your senses when creating your decision:
- What does it smell like – does it have an abundant, sweet nutty aroma?
- What’s the texture like – can it be blissfully creamy with a small grainy texture?
- What’s along with like – Can it be a lovely rich golden colour?
- What does it taste like – Can it be bursting with flavour?
3. What’s the packaging like:
Ghee ought to be packaged in glass jars to ensure you will find no nasty chemicals from plastics or cans leaching into the ghee from the packaging.
In my opinion dairy products that have been produced from animals that graze on organic green pastures should often be the consumer’s priority, because the nutrient profile and health benefits of such items are far superior then those who are not.
Ghee is composed almost entirely of fat, therefore it doesn’t require any refrigeration. It even offers a considerably longer shelf life than butter. It is most beneficial stored at room temperature in a very good, dark place away from direct heat and light. Once opened it always has a shelf life of around 12 months. A vessel of ghee is lucky to last around 3-4 weeks in my own house.
Cooking with ghee:
Ghee is primarily used as a cooking fat. It has an extremely high smoke point (around 480 degree F), making it an excellent choice for frying with as it doesn’t burn easily. Furthermore, ghee is incredibly versatile – moreso than you almost certainly realise. I put it to use regularly for the following:
- roasting spuds and other root vegetables like parsnips and beets
- whipping up the odd curry
- a butter substitute when baking cakes
- drizzling over popcorn
- mixing with garlic and parsley to create gluten free garlic bread
- sautéing vegetables
- making scrambled eggs
- and even spreading on my toast when I’ve run out of butter!
How is our ghee made?
Our Ghee is made of small batches of traditionally churned quality English butter and cooked slowly for 6 – 8 hours to rid it of any impurities. This results in a natural ghee with a beautiful fragrance and colour. You can find no added flavourings, preservative or colourings.
Is ghee lactose and caseine free?
I came to in conclusion that ghee may or might not be ideal for individuals that are lactose and casein intolerant. I involve some friends that are fine with it and others that cannot tolerate it at all. Individuals must determine for themselves if ghee is obviously ideal for them or not. All the lactose and casein is removed during the manufacturing process however it’s possible that tiny amounts may still stay in some commercially produced products. Therefore individuals that are incredibly sensitive may react when eating ghee and should therefore probably avoid it. If you should be a highly sensitive to milk proteins and experience digestive upset and respiratory problems then you need to decide on a ghee that has had most of the milk solids removed or better yet it’s probably best to create your own.