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Which is the best cooking fat to use

Butter, olive oil, coconut oil, peanut oil, rapeseed oil? The choice is huge and you can be forgiven for being confused. Let’s look at the first option mentioned, butter, but I’m not talking about Kerrygold. Rather let’s look at the health advantages of Ghee or clarified butter which is rapidly increasing in popularity.

Firstly what is ghee? Ghee is clarified butter, but simmered longer to bring out butter’s inherent nutty flavor. Traditionally made from buffalo or cows milk, the process of making ghee removes the water and milk fats, leaving a high-smoke point (meaning that it can be heated to a pretty high temperature before it starts to smoke). Plus, it’s nutritionally rich like coconut oil. In Ayurvedic medicine ghee has been recommended for its health giving properties for millennia and now it seems that modern science is backing this up. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

So what are its advantages?

1.  Due to what’s been removed from the butter it has a higher smoke point. This means it can be used for cooking at higher temperatures without resulting in health damaging free radicals.

2.  It’s a rich source of the important fat soluble vitamins A, D and E.
3.  Regular butter contains casein and lactose which some individuals can have difficulty digesting. Symptoms can range from full on allergy type symptoms to digestive upset. The process of turning butter into ghee removes both and makes for easier digestion for many.
4.  Ghee made from grass fed cows milk contains a substance called Fushi Ghee ImageCLA or conjugated linoleic acid. While research is still diving into the benefits of CLA, initial studies indicate that it may help to reduce tumors, lower cholesterol and high blood pressure, reduce inflammation, and actually lower body fat.
5.  Ghee contains something called butyrate. Butyrate, or butyric acid, is a short-chain fatty acid that acts as a detoxifier and improves colon health. It’s been shown to support healthy insulin levels, is an anti-inflammatory, and may be helpful for individuals suffering from IBS, Crohn’s disease and ulcerative colitis.
6.  The process of turning butter into Ghee significantly intensifies the buttery flavour so you have to use much less to get the same buttery flavour hit and mouthfeel!
7.  Ghee is rich in vitamin K2, now thought to be even more important than calcium for bone health. Proper levels of Vitamin K2 also help to protect against the calcification of the arteries, also known as atherosclerosis.
8.  Like coconut oil, Ghee actually supports weight loss. Energy from medium-chain fatty acids in ghee and coconut oil actually burn other fats in our system, leading to weight loss. 
9.  Ghee improves the digestive process so aiding in the elimination of toxins and other fats. Additionally it increases the production of gastric acid thereby aiding digestion.
10.  Ghee reduces inflammation, it’s levels of butyrate play a role in reducing inflammation in the digestive tract and throughout the body. In Ayurvedic practice, ghee benefits the body by creating a more alkaline system that overall reduces inflammation by reducing the leukotriene secretion and reducing prostaglandin in the body. It’s believed that inflammation is at the root of most diseases we face today including Alzheimer’s Disease, some types of cancer, high cholesterol levels, arthritis and asthma.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Ok, move over Kerrygold, I’m sold! I already love the richness of flavour that Ghee can bring to dishes but now that I know more about its myriad of health benefits I’m more than willing to upgrade it’s place in my kitchen. Our recipe this month happens to use Ghee so make sure to check it out! We have also have Fushi Organic Ghee on special for the month of February with 20% off so now is a good time to try it.[/vc_column_text][/vc_column][/vc_row]