Ghee
Ghee is a clarified butter - butter that has been cooked down and the milk fats are separated out. It is most popular in Indian cuisine and it withstands higher temperatures than butter.
Due to the process in which ghee is made, it is not only darker and more flavorful than butter, it is also purely fat. The process also concentrates linoleic acid, a cancer-fighting, heart strengthening agent that prevents clogged arteries by increasing lipids in the blood.
Ghee can also lower LDL (bad) cholesterol while increasing HDL (good) cholesterol.
Use ghee for sauteeing, baking and other high heat cooking. With a flash point of 485 F, ghee is a stable fat that does not readily degrade.The Benefits
- Special diets: Diabetic, Gluten-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of: VitaminA, ALA Omega-3
- Preferences: No Coconut, No Pseudograins, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Grains, No Molds, No Legumes, No Nightshade, No Citrus, Low Carbohydrate, Low Sodium, Low Sugars
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