Fushi Organic Ghee 420g – Organic Certified | English Ghee | Vegetarian, Clarified Pure Ayurveda Grass Fed Butter | Ghee Butter from Free Range Grass Fed Cows | Healthy Cooking, Nutrition

Product Information

Casein-Free Ghee: Casein is a protein found in milk and dairy products. Some people are allergic to casein, experiencing an immune response when they consume dairy products. Casein allergy can lead to symptoms such as hives, eczema, digestive issues, and in severe cases, anaphylaxis. To create casein-free ghee, the ghee-making process involves separating the milk solids from the butterfat thoroughly. Since casein is primarily found in milk solids, removing them ensures that the final product is free from casein. This allows individuals with a casein allergy to enjoy the benefits of ghee without triggering an allergic reaction. Nutrient Value: Goat ghee, like other ghee types, is a source of fat-soluble vitamins and essential fatty acids. Goat milk is known to be easier to digest for some people compared to cow or buffalo milk, and this may also apply to goat ghee. Full of Butyrate. Ghee is an excellent source of butyric acid, which plays a key role in gut health. This acid helps promote healthy gut microbiome and provides energy to colon cells.

Heating ghee also appears to produce much less of the toxic compound acrylamide than heating vegetable and seed oils. People following an Ayurvedic diet and lifestyle may use Ghee in their diet and Ayurvedic treatments as it is considered beneficial for overall health and well-being. First of all, ghee contains nearly double the amount of short- and medium-chain fatty acids as butter. These types of fats are metabolized differently in the body than long-chain fatty acids, and studies show that they are not associated with heart disease. In Dals and Soups: Add ghee to lentil-based dishes or soups for extra richness and depth of flavor.Made with milk obtained from spring through fall, when the cows are out on pasture eating fresh green grass. [ Read more ] Certified Organic However, while ghee is more stable at high heat, butter may be more suitable for baking and cooking at lower temperatures because of its sweeter, creamier taste. Summary

Though ghee is rich in fat, it contains high concentrations of monounsaturated Omega-3s. These healthful fatty acids support a healthy heart and cardiovascular system. Studies show that using ghee as a part of a balanced diet can help reduce unhealthy cholesterol levels. No GMOs: It is free from genetically modified organisms (GMOs). The cows’ feed used in organic farming practices is non-GMO, ensuring that the ghee is also GMO-free. Those with a lactose intolerance have a difficult time digesting the milk sugar lactose, but symptoms are generally much less dangerous than a casein allergy. Symptoms of lactose intolerance may include bloating, flatulence, nausea, vomiting, gurgling and cramps. The majority of people who have sensitivities to either casein or lactose don’t have an issue with ghee, as these elements have been removed through skimming and straining. 4. It Contains Conjugated Linoleic Acid However, if enjoyed in moderate amounts, most research indicates that ghee can make a nutritious addition to the diet. For best results, pair it with a balanced diet and other heart-healthy fats, like coconut oil and olive oil. Final Thoughts

A Healthy Alternative to Butter

Compared to butter, it has a higher smoke point, more intense flavor, and a greater amount of short- and medium-chain fatty acids — not to mention a host of ghee benefits. In fact, one study found that soybean oil produced more than 10 times as much acrylamide as ghee when each was heated to 320°F (160°C) ( 4). Nutritional Value: The nutritional value of flavored ghee will be similar to traditional ghee, but it may also carry some additional health benefits depending on the spices or herbs used. For example, ghee infused with turmeric may offer additional anti-inflammatory properties due to the curcumin in turmeric Ghee has a higher smoke point, allowing it to hold the flavor and nutrients even at higher temperatures.