What is Ghee?
Ghee is the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities. The absence of milk solids and water in ghee make it completely shelf stable. Even though it is found in the refrigerator section of your favorite health food store, it does not need to be refrigerated! Once I stored a small amount in the fridge and it molded due to the moisture. Yet, when stored in a kitchen cupboard, it never molded or went rancid!
Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking. This is good news because overheating oils literally deteriorates it chemically. “The rate of the breakdown (and total formation of toxic compounds) is dependent on the type of oil and temperature. Initially, the oil’s decomposition results in the creation of hydroperoxids and then increasing levels of aldehydes. (Aldehydes are toxic compounds and recognized “markers of oxidative stress in cells” and are known contributors to “degenerative illnesses.” What does this mean for anyone who eats rancid oil? They just invited in a Trojan Horse of free radicals galore that are now beginning their violent pillaging of the person’s innards.”
- Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated.
- Ghee contains Omega 3 and Omega 9 essential fatty acids
- It also contains vitamins A, D, E and K.
- When made from organic butter of pastured cows it is one of the highest natural sources of CLA (Conjugated Linoleic Acid).
- It contains 9 phenolic anti-oxidants
- Ghee also contains numerous other minerals
- Ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body.
- It has been used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.
- The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells.
- Vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit.
- The assimilation of the nutrients increases when suspended in a ghee matrix.
- When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics