The Vitality Exchange Community News

The Vitality Exchange Community News

BY Camille Gallinger, CN Friday, 11 November 2016

Hello Vitality Community!

In today’s news, I will be reporting to you about GHEE –the healthy clarified butter. Some people actually call it liquid gold! It is made by boiling unsalted butter and then separating all the residual milk solids and water until only the beautiful, bright yellow oil remains. This oil can either be refrigerated so that it can solidify or it can remain at room temperature for several hours until a solid. Since the milk solids have been separated, the lactose (milk sugar) and casein (milk protein) content is little to none, making ghee tolerable to most people who have dairy sensitivities.
Here are some health benefits of using ghee:

  • It has a very high smoke point so it can be used for high temperature cooking and sautéing foods. The smoke point is the point at which oil begins to smoke and form toxic fumes and cell-damaging free radicals. At between 450 -485 degrees Fahrenheit, Ghee takes center stage as its smoke point is higher than butter, olive oil, avocado oil and coconut oil.
  • Ghee is healing to the digestive system because it is high in a short chain fatty acid called butyrate. Butyrate helps reduce inflammation and support the healing and integrity of the gut lining, making it ideal for those with leaky gut and inflammatory bowel issues. Butyrate, also called butyric acid, helps eliminate stagnant fat and toxins as it increases bile acid production. Studies are still under way to determine how effective it is in promoting insulin sensitivity.
  • It is rich in vitamins A, D, E and K. These fat-soluble vitamins are key for a healthy immune system as well as critical for bone, dental and brain health.
    It can be consumed by most who are normally sensitive to butter and other dairy products since it is “clarified” and therefore very low in the problematic protein and milk sugar

  • Ghee does not have to be refrigerated; rather it is shelf stable and can last up to 1 year as its moisture content is so low. It will not turn rancid or lose its flavor for months at room temperature
  • It contains a fatty acid known as conjugated linoleic acid (CLA). This fatty acid is beneficial in supporting those with high cholesterol, diabetes and unwanted weight gain. CLA’s potentially antioxidant effects on cancer are still being studied.
  • Ghee can be used to moisturize the skin, hair and scalp.
  • If you don’t want to purchase ghee, you can make it at home in under 30 minutes

Now for the flavor profile: It’s described as inherently nutty yet savory and silky. FYI, the separated brown milk solids infuse ghee with that nutty flavor. It’s rich tasting enough to be put on popcorn and savory enough to be added to warm vegetables, hot bread and grilled fish. Happy, healthy eating!

To many years of Life and Vitality,
Camille Gallinger, CN; Self-Care Advocate

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