The nutritional benefits of Ghee
Some of the nutritional benefits that Ghee has to offer include the following:
Contains lower levels of dairy proteins - Ghee and butter both derive from cow’s milk and for this reason, their nutritional profiles and fat content are quite similar. However, due to the fact that ghee does not contain as much lactose and casein, it may be a good substitute for individuals who do not tolerate dairy products well.
Contains fat-soluble vitamins – Ghee is rich in vitamins A, D, E, and K – all of which are fat-soluble vitamins. These vitamins are vital for ensuring the proper function of the immune system, bones, brain, and heart. Fat-soluble vitamins are especially crucial for individuals who suffer from conditions such as Crohn’s disease or ulcerative colitis, as the body may have difficulty absorbing the nutrients it needs in order to remain healthy.
Helps prevent the formation of free radicals – The smoke point of ghee is 485 degrees Fahrenheit. This is higher than butter and a majority of vegetable oils, meaning that ghee can be used in all types of cooking without the risk of destroying the important nutrients that it has to offer. In addition, it has less of a chance of oxidizing and forming harmful free radicals.
Helps reduce heart disease – Conjugated linoleic fatty acid (CLA) is a fatty acid that contains anti-inflammatory properties. When made from grass-fed butter, ghee becomes rich in CLA, thereby helping to lower cholesterol and blood pressure levels. Research also shows that CLA can help to promote heart health, enhance weight loss, reduce body fat, and relieve inflammation.
Ensures the proper function of the digestive system – Ghee is rich in butyric acid, which is a short-chain fatty acid that helps to support the cells of the intestines. This short-chain fatty acid is essential for ensuring proper digestive health. It can be especially helpful to individuals suffering from intestinal issues, including Crohn’s disease and ulcerative colitis, by helping to alleviate symptoms.