I’ve recently started adding a certain fatty substance to my diet and cooking, and I wanted to share it with you all today.  As a Paleo based {eh, more so dairy-free} type of person, I shockingly haven’t been with the times, and utilizing this substance like many already do.  But let’s be honest here, when I say “Paleo”, what I really mean is dairy-free combined with clean eating as much as possible {lean meats, subbing veggies for grains whenever I can, etc}.  Some Paleo alternatives can get really “fatty” if you’re not careful, which is obvi no bueno.  It’s all about doing your research and understanding the who’s, what’s, and why’s as to what you’re putting into your body.

Anyway, cue announcer voice…

Coming into the ring, at a mere 8oz as a buttery yet non-dairy cooking oillllll…Ghhhheeeeeeee

{Jock Jams, Let’s Get Ready to Rumble, plays in the background}…are you hyped up yet?

So, what is it, you ask?  Traditionally found in the Indian culture, it’s also known as Clarified Butter.  Basically it’s cooked down, grass-fed butter that doesn’t include any water, milk solids, or preservatives.  So it’s butter, without the whole casein, dairy component.  It still has some fat, so you know, don’t go crazy and eat cups of it or put it on everything, but there are actually a lot of great benefits that go along with this cooking substitute.

Here are some of the reasons that I’ve chosen to include ghee in my diet.

High Smoke Point

This refers to “how hot” ghee can get in the pan before decomposing and smoking.  I’m sure if you’ve experimented in the kitchen before, you’ve noticed times with other oils that you’ve accidentally left on a high heat for too long, the pan literally starts to smoke.  Well, with ghee, it’s found to have a higher smoke point than most oils {olive, coconut, etc}, even regular butter, making it great for cooking.

No More Moo-Moo

We’ve already covered this, but because ghee is clarified butter, the milk component is outta here!  Which is great for those attempting to avoid dairy.  **Ehhemm**

Aids in Digestion

Due to the fatty acids that are found in ghee, many believe that it triggers an immune response that decreases inflammation and aids in digestion.

Healing for the Skin

Disclaimer, I have not tried this, but it was something that I found during research.  Similar to the same anti-inflammatory properties we just discussed, it is said that when ghee is applied directly to the skin it can help with things like swelling and burns.  I would test it out for you guys, I really would, but I have to draw the line there.  I don’t think my skin could handle it.  If I burn myself while cooking, I’ll let you know.  Not going out of my way to test that one.

Vitamins

Ghee is also found to be rich in vitamins A, D, E, and K.

Can Help Lower Cholesterol and Risk of Heart Disease

Because of the fatty acids and compounds found in ghee, it is shown to help lower cholesterol AND the risk of heart disease by protecting you against things like carcinogens and artery plaque.

Now, although we’ve covered all of these great benefits….I want to point out that this is still a FAT.  I kept stumbling upon the idea that ghee is a “miracle weightloss fat”.  That’s a claim that I’m neither going to confirm nor deny.  Yes, ghee has all of these amazing benefits, and when used appropriately and sparingly in your diet, like many other cooking fats or Paleo-based substitutes, this can have a great and positive impact on your overall health.  It’s all about balance.  Figuring out what works for you, and YOUR body, and going from there.  Do I think ghee is your answer for losing weight?  Honestly, no, and I couldn’t go sleep at night if I condoned something like that.  I do, however think it’s a great addition//alternative to one’s cooking and eating habits.  Hence, why it is in my cupboard.

Plus, I forgot to mention that it still tastes all old-fashioney buttery.  Like the kind grandma used to use.  Only, without dairy.

Want more info?  Click here, here, here, and here.

What do you guys think?  Have you ever included ghee into your cooking?  How do you feel about it?

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