21/05/2026
Ghee
Similar to coconut oil, ghee can be used for cooking and is a great alternative to butter or saturated vegetable oils due to its rich-contents of vitamin K and antioxidants. While it is a fat, a food group that should be consumed in moderation, it’s a member of the healthy fats group. In fact, searing or sautéing vegetables with ghee can even help your body absorb more nutrients from the food! Ghee is also rich in Vitamin E (a vitamin that had been linked to a lowered risk of cataracts, arthritis, and cancer). If you are concerned with gut health; ghee is also a great source of butyric acid. If you have had micro biome testing and were found to be low in clostridia… ghee could seriously assist in enhancing a healthier micro
What is ghee?
Ghee is a type of clarified butter. It’s more concentrated in fat than butter because it doesn’t contain water or milk solids.
In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, in which it’s known as ghrita.
Given that its milk solids have been removed, ghee does not require refrigeration and can be kept at room temperature for several weeks. In fact, like coconut oil, it may become solid when kept at cold temperatures.
Summary
Ghee is a type of clarified butter that’s stable at room temperature. It has been used in Indian cooking and Ayurvedic medicine
How is it made?
Ghee is made by heating butter to separate the liquid and milk solid portions from .
Next, the remaining oil (the ghee) is allowed to cool until it becomes warm. It’s then strained before being transferred to jars or containers.
It can easily be made at home using grass-fed butter.
Summary
Ghee can be made by heating butter to remove the water and milk solids from the fat.
How does it compare with butter?
Ghee and butter have similar nutritional compositions and culinary properties, although there are a few differences
However, ghee is completely free of the milk sugar lactose and the milk protein casein, whereas butter contains small amounts of
Culinary uses
Butter and ghee are rich in saturated fatty acids, which can handle high temperatures without becoming damaged.
Heating ghee also appears to produce much less of the toxic compound acrylamide than heating vegetable and seed oils.
Furthermore, ghee has a high smoke point, which is the temperature at which fats become volatile and begin to smoke.
However, while ghee is more stable at high heat, butter may be more suitable for baking and cooking at lower temperatures because of its sweeter, creamier taste.
Summary
Ghee and butter have similar nutritional profiles, but ghee may be a better choice for those with lactose or casein sensitivities. While ghee is typically better for high temperature cooking, butter has a sweeter taste that may be more suitable for baking.
Benefits of ghee
Thanks to its impressive nutrient profile, ghee has been associated with several health benefits.
Here are a few of the potential benefits of ghee:
Boosts vitamin A intake. Ghee can help ramp up your intake of vitamin A, a fat-soluble vitamin that’s important for maintaining eye health, skin health, immune function, and more .
Could support heart health. Ghee is rich in omega-3 fatty acids, which may help decrease inflammation and protect against heart disease
