Made from organic butter.
Ghee is oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ghee is the very essence of butter; 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. Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking. Ordinary butter’s smoke point is 350°F.
Research has shown Ghee to reduce cholesterol
Ghee contains the least saturated fat of any fatty substance and is high in Short-Chain fatty acids (the "GOOD" saturated fat) that is converted into energy and not stored by the body. Ghee strengthens the digestion while decreasing the heat and inflammation in the body it also reduces excess acidity in both the digestive tract, blood and in the tissues. Loaded with short chain fatty acids such as butyric acid–a fatty acid which is believed to prevent cancers and tumors – ghee helps restore the integrity of the gut lining, reduces inflammation, has anti-viral properties, and has been shown to benefit those with gut disorders such as ulcerative colitis and Crohn’s disease. Eating ghee is like eating probiotics and prebiotics and fiber combined.
Ghee increases vitamin absorbency
The fats in ghee aid in the absorption of fat-soluble vitamins and minerals from other foods, strengthening the immune system. Research shows that adequate production of butyric acid supports the production of killer T cells in the gut, and thus a strong immune system.
Ghee is known as a substance that gives longevity; its elemental qualities balance the aging characteristics by enriching the living body. It is suitable for all elemental types. Ghee 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.
Use ghee for a healthier butter choice
Although saturated fats, commonly found in butter products, should be consumed in moderation, ghee butter has been linked to decreased cholesterol levels in lab trials. Other butter products, such as margarine, are hydrogenated and have been shown to contribute to increased cholesterol levels, a leading cause in heart disease.
Ghee requires no refrigeration. Ghee has a very long shelf life it is so pure that stored in a sterile airtight container it can last as longer than 100 years. Once opened ghee will last for 3-4 months.
Ghee contains Omega 3 and Omega 9 essential fatty acids
Along with essential fatty acids, ghee contains vitamins A, D, E and K which are critical to bone, brain, heart, and immune system function. Ghee is one of the highest natural sources of CLA (Conjugated Linoleic Acid) which aids in weight loss and has been shown to slow the progression of some types of cancer and heart disease. Ghee also contains 9 phenolic anti-oxidants as well as numerous other beneficial minerals
Special Attributes: Lactose free, casein free, gluten free
Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with lactose or casein intolerance.
Use ghee to fight inflammation
Ghee has been shown to reduce leukotriene secretion and reduce prostaglandin. Prostaglandin levels and leukotriene secretion both play a role in inflammation, which can not only lead to unpleasant physical redness, swelling, itchiness, etc., but it can also accelerate the aging process.
Modern research is now revealing that negative emotions have a chemical nature. This is what ancient cultures have always maintained, that the mind and body have an interrelated connection. These negative chemicals are attracted to and stored in fat. Ghee can be used to replace those fats. Plus, if used properly in a cleanse, can attract and pull out these emotional toxins so they can be cleansed from the body.
Use ghee for flavour
Ghee’s nutty and sweet flavour gives it a unique flair in the world of oils. Enjoy ghee on your popcorn without worrying about the soggy factor, the lack of water in ghee keeps the kernels dry! Rice and vegetables also complement ghee’s flavour and texture really well, you can try ghee on any food for a boost of buttery, nutty sweetness! Try it on Basmati Rice with a sprinkle of Pink Himalayan Mineral Salt for a delicious treat.