The Health Benefits of Ghee
It positively affects the nervous system.
It is a rich source of Butyric acid which is a short chain fatty acid that improves and supports probiotic bacteria in the gut. It assists with balancing the amount of hydrochloric acid present in the stomach and assisting the production of bile in the liver.
It is rich in DHA, a type of Omega 3 fatty acid, which has been linked to brain development and reducing inflammation.
It contains vitamins A, E, K-2, and D.
It contains conjugated Linoleic acid, which is known for it’s ability to reduce tumors, lower blood cholesterol, and stabilize blood pressure.
Though it is rich in fat, it contains high concentrations of monounsaturated Omega 3’s. These healthful fatty acids support a healthy heart and cardiovascular system.
It contains vitamin K which helps in calcium absorption.
It is a good option for people who are lactose or casein intolerant.
What is Ghee?
Ghee is clarified butter. It has been a staple of many culinary traditions around the world for centuries. It is delicious in recipes and great for high heat cooking.
It is lactose and casein free and has a very long shelf life.
You can find Ghee in almost any grocery store. It is not refrigerated. You will most likely find it in the baking aisle or near the olive oils.
You can also make your own Ghee at home by simmering organic butter. When the butter starts boiling, stir occasionally. The liquid portion will gradually evaporate and the milk solids will settle at the bottom of the pan. The remaining golden liquid is Ghee. Once it cools down, pour it through a cheese cloth or strainer. Store in a closed container.
Ghee has a slightly nuttier caramel like taste than butter.
During my recovery from cancer, I was inspired to create a cookbook of delicious foods. However, it was my decision that these recipes would be made healthier. Being a Certified Health Coach with over thirty-two years experience as a registered nurse, my goal is to help others in achieving a healthier lifestyle.
Every bite of food we take either feeds disease or fights it. Throughout my personal experiences as a nurse, as well as my personal research on food and nutrition, I’ve determined there is a glaring need for more nutritious ingredients in our foods with less refined sugar, fat, and chemicals.
Because I come from a family of bakers and good cooks. I love delicious food! Which, can often make things tough. So, I decided to compile some of my favorite recipes and make a few changes to the ingredients, ultimately making them healthier!
Besides publishing my cookbook, “My Favorite Recipes Made Healthier”, I’ve published this blog which includes recipes, how-to videos, as well as many other things to provide you with support for a healthier mind, body, and soul. My hope is that this will help many others to ease the confusion and frustration of healthier cooking and a healthier lifestyle. Enjoy!
