Ghee is a type of clarified butter that originated in ancient India. It’s made by simmering unsalted butter until the water evaporates and the milk solids separate and are removed — leaving behind pure butterfat.
🧈 Key Features of Ghee:
Lactose-Free: Great for people sensitive to dairy — the casein and lactose are removed.
High Smoke Point: (~485°F / 250°C) — ideal for high-heat cooking like searing meat or frying eggs.
Rich in Butyrate: A short-chain fatty acid that supports gut health and inflammation control.
Stable Fat: Long shelf life, doesn’t spoil easily, even at room temp.
Flavor: Has a nutty, rich, almost caramel-like taste compared to regular butter.
🔥 Why Carnivore/Keto People Love It:
Pure Fat: Zero carbs, high in saturated and short-chain fats.
No Dairy Irritants: Ideal for strict carnivores avoiding milk proteins.
Fat-Boosting Agent: Helps meet high-fat macros for ketosis or GNG support.
Quick Tip: Use ghee to:
Fry eggs or steak
Melt over ground beef or organ meats
Mix into bone broth for extra calories
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