Certifying as a wellness coach and working with M.D.s and researchers in the area of food and supplements has been a great complement to my Pilates teaching. Something that has fascinated me recently is the beneficial use of GOOD dietary fat in my diet to increase my stamina and well being throughout my day! One of the fats I use is called ghee.
Ghee is clarified butter. It is made by putting cows milk through a heating process. During the process the cow milk solids and water are removed, leaving only rich milk fat. Butter doesn’t go through this type of heating process, so it still contains some casein (milk protein) and lactose (milk sugar). As a result, butter may be harder to digest if you are dairy sensitive. But with ghee, since most of the casein and lactose are removed during the heating process, many people who are sensitive to dairy can eat it.
Ayurvedic medicine has used ghee for hundreds of years, recognizing both its immune-boosting and antioxidant-rich properties. And ghee has also been a staple in Indian cuisine for centuries.
Ghee has vitamins A and E. Each tablespoon contains 135 calories and 15 grams of fat. Ghee has conjugated linoleic acid, which may protect against colorectal and breast cancers. It has gut-friendly butyric acid, a short-chain fatty acid known to help reduce inflammation and promote better digestion. Ghee’s shelf life is long. It needs no refrigeration. At room temperature ghee is thick, creamy, and spreadable with a distinctly nutty flavor.
Although butter gives food a savory flavor, from buttered toast to butter-basted holiday turkey, ghee is actually better for frying and sautéing. Its smoke point is higher than that of butter (450 degrees F versus 350 degrees F).
Since studies increasingly show that neither butter nor ghee increase cholesterol or contribute to heart disease, you might try eating them both. I always test as highly allergic to cows milk, but I enjoy organic grass fed pasteurized ghee daily. Always check with your doctor, allergist or immunologist if you suspect you are allergic to dairy.
Sensitivity to ghee is rare. Remember that a food sensitivity can be slow to show up in your body. We’re talking about symptoms like bloating, brain fog, poor sleep, poor digestion, skin rashes – these symptoms can all be caused by a food sensitivity. Food sensitivities can take a few days. So when trying ghee, give yourself three to four days in a row of trying small amounts. Let ghee be the only new food you add for a few days. Proceed cautiously, trying a small amount of organic grass fed ghee on steamed vegetables, toast, or a baked yam, for example. That way you can feel how your body responds to a new addition. It is the truest way to know how a new food is affecting you.
Food is either your medicine or your poison. Choose wisely. And get rid of the myth that low-fat is healthier. Evidence today shows the opposite… I daily eat a diet of at least 50% good fats, giving me a stronger mind and a more powerful body. Since we are all different, experiment and see what works for YOU. Hopefully, ghee will be a healthy addition to your diet!
Copyright © 2017 vhHealth.com, All rights reserved.