Ghee is simply clarified butter with a delicious nutty flavour, nicknamed liquid gold because of its potent gut nourishing and health promoting properties.  It’s made my simmering butter on a low heat. Te water evaporates and the milk solids separate from the butter fat. The milk solids are then discarded and you are left with pure butyrate, a healthy fat that serves as instant fuel for gut repair and total body rejuvenation.

Did you know…

That you have little microbial butter fat making machines in your belly?

That’s right, your beneficial gut bacteria convert the fibre in your diet into butyric acid aka butter fat. Similar to how we breathe out carbon dioxide from the oxygen we breathe in, our gut bacteria make butyric acid as a metabolic byproduct from eating the fibre in our food. 

However, if you have gut dysbiosis, parasites, candida overgrowth, or leaky gut, you may be lacking the beneficial bacteria in your gut that make butyrate and are therefore lacking this extremely crucial nutrient. By adding ghee into your diet you are ensuring that you are providing your body with the ingredients it needs to rejuvenate and fortify your gut.

 

2. High in Nutrients

Ghee is a rich source of omega 3’s, conjugated linoleic acid, bioavailable fat soluble vitamins A, D, E, as well as K and K2.

K2 is a fairly recent discovery that is essential for your body to use calcium optimally and so is critical for proper bone and cardiovascular health. K2 is important for the proper functioning of at least 17 proteins in your body and also promotes brain function, healthy skin, protects against cancer and is a potent anti-inflammatory.

Conventional grain-fed butter does not contain such high levels of vitamin K2, (or Omegas/D/A). This is why we recommend always using grass-fed butter to make ghee whenever possible.

Vitamins A & D are vital for gut repair and they work together as a team! They do not work properly without each other. Too much Vitamin D creates a deficiency in Vitamin A and sufficient amounts of Vitamin A are needed for Vitamin D to be utilize in the body. Ghee has a healthy ratio of the most bioavailable forms of these 2 nutrients.

Vitamin A is poorly utilized by the body in its carotenoid form (vegetables and fruits), especially if you have an existing digestive disorder. Instead it is more readily used by the body in its retinol form which is only found in animals sources such as ghee or cod liver oil.

Vitamin D is best obtained from sun exposure, dietary sources like mushrooms contain Vitamin D2, which is not the same as D, and neither are oral supplementations of Vitamin D. After sun exposure the next best way to get ample amounts of Vitamin D are from clean animal sources such as ghee.

Furthermore ghee made form pastured butter provides a balanced ratio of omega 3 to omega 6 fatty acids, unlike grain-fed conventional butter or vegetable oils which have way too many omega 6s. Omega 3s are another essential for optimal digestive function and optimal brain health (and overall health really). 

Due to the overconsumption of vegetable oils the ratio of Omega 3s to 6s in our diets has become serious disturbed sitting at 1:25 where an optimal ratio should be closer to 1:1! This imbalance has been linked to multiple health conditions such as diabetes, obesity, and heart disease.

Your brain is made up of 60% fat, and much of that is comprised of the omega 3 fatty acid DHA.  If it’s not in your diet, it’s not in your brain and you are starving your brain of this super crucial nutrient!

Most peoples’ guts are completely deteriorated due to todays SAD Diet (Standard American Diet) and our overuse of antibiotics resulting in a undermined immune system. 80% of your immune system is actually in your gut, relying greatly on the population of friendly gut bacteria and the integrity of your gut lining.

Ghee helps repair the gut lining and supports the production of you killer T cells in the gut. These T cells are also a large part of your immune system. Eat more ghee and build up your immune system.

Simmer for 30 minutes – 1 hour. You’ll notice the milk solids forming on top or falling to the bottom. You can discard these bits from time to time as you continue simmering or wait until step 4.

Once your allocated cooking time is over, the ghee will have become golden and clear, this is the time to let it cool. Once cool strain through a fine mesh strainer to remove any remaining milk solids.

Transfer into a glass jar and store in a nice shady spot on the kitchen counter or in your fridge. Properly made, ghee can stay on the counter for about a year without going bad.  In Ayurvedic tradition, ghee was kept good for up to 100 years!

Check out the video below to see how Patty makes her Ghee at home.