Ghee: A healthy alternative to butter
In principle, ghee is nothing more than clarified butter.
- In terms of nutritional information, there is not much difference between butter and ghee. However, ghee is far more digestible than butter.
- The reason for this lies in the production of ghee. The milk protein is completely skimmed off the butter.
- This means that people who are allergic to milk protein can also consume ghee.
- Since ghee is also lactose-free, you can enjoy the food even if you are lactose intolerant.
- Another benefit to your body’s health is linoleic acid, which is more concentrated in ghee than butter.
- Linoleic acid is an essential omega-6 fatty acid, i.e. an unsaturated fatty acid.
- This linoleic acid is not only necessary for beautiful and smooth skin. It can also help regulate cholesterol levels.
Other advantages of ghee over butter
In addition to the health effects on your body, ghee has other purely practical advantages over butter.
- For one, you can heat ghee much higher than butter. The latter burns, for example, from 175 degrees. Since water evaporates during this process, butter can splatter when heated, possibly causing burns on the skin.
- You can even heat ghee to over 200 degrees without any problems. Since the water already evaporates during the production of ghee, there is little or no risk of splashing.
- Another big advantage of ghee is its durability. You have to freeze butter to make it last longer. Otherwise, it will go rancid over time.
- Ghee, on the other hand, can easily be stored for up to nine months without refrigeration. If you keep it in the fridge, you can even use the fat for up to 15 months.