Ghee Butter has recently made some major headlines, in the health world. Even popular diets from Keto, whole30, and Paleo have made ghee a certified butter to use. Clarified butter companies have come out with sprays, mixed ghee oils, and one company was quoted in an article saying they “chant” under the moonlight when making their ghee batches so their butter can gain all of the benefits.
Being from India, I can tell you I have never seen ghee in a salted form, spray, or mixed with another oil. I especially have never chanted when making a batch of ghee in my house in India, under the moon… Ghee is a simple superfood, plain and simple. Why should you care about the ghee butter you eat? Here is why:
- A lot of “ghee” companies use butter with little to no fat content at under 50% when the butter is strained there is nothing for the strained liquid to work off. Ghee (during the cooking stage) absorbs the antioxidants and vitamins of the milk fat, without you getting the fat; ghee when properly strained is also nicknamed “Liquid Gold” for its rich gold color, and strong hazelnut aroma.
- Essences, aromas, powders, and pills…Oh my! A lot of companies have jumped on the “Bulletproof” band wagon and created different forms of this rich ancient super food. All you need is ghee in a jar cooked right, to get the benefits. This is not a food that should ever be substituted in any other form.
- Ageing ghee butter using a high heat/low heat/ process is the proper way to make it. It leaves a rich golden color, smooth texture, & hazelnut aroma. There is also a certain temperature where ghee has to be turned off, if you cook it more you will not have a great aroma, and if you cook it too little not enough benefits remain.
Ghee butter is extremely versatile, it also does not have an acquired taste like coconut oil. Ghee can be used to massage on the skin for rashes and minor burns, add a little sugar to ghee for a natural lip scrub, or melt and use some warm ghee butter to massage into the scalp of the hair for softer texture; and to repair damaged cells. With natural collagen producing vitamins (A, E, & K) ghee butter is most beneficial when ingested in moderation.
A growing trend is using “fancy” salts in ghee butter, authentic ghee butter should never have salt added to it. Salt is a spice that kills off bacteria. Hence the reason salt is highly recommended for gargling for mouth infections. Check the back of your charcoal tooth scrub, face wash, shampoos, favorite toothpaste, and even face cleaners. They all contain sodium. Ghee should never contain any type of salt, ghee in its purest form is best.
When researching and seeing that so many companies make clarified butter it was hard to see, that a lot of them covered up ingredients with essences, and used the sales pitch “Grass Fed” to get more customer attention. Grass Fed is an important factor in making ghee, but not the only factor. With two very unique flavors on the market; Edible 24k Gold & Edible Silver, you can have the ultimate bulletproof shot with benefits. Ghee also acts as a creamer, and is tested lactose, casein, and gluten free.
A bulletproof shot is also known as an energy shot. It is extremely popular with the millennial generation. It has gained numerous attention because it is proven to keep you fuller longer; decrease appetite. Ghee also contains rich mega oils, and balances the hormones, as well replenish damaged hair, and skin cells.
Indians have been using gold & silver on desserts for hundreds of years. As both metals are natural and when released in the body; act as astringents and help with digestion.
Gold is also the one of the oldest known aphrodisiac. All you need is one-two spoons a day of this simple superfood to keep you energized. Many homeopathic doctors claim there is ghee in India that is over 100 years old the benefits are so powerful they are known to break cancer in any stage.
No one has uncovered the whereabouts of this ancient gold liquid but we can keep looking, and in the meantime make ghee in its more traditional form & aged to perfection.