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Ghee.........whats the deal with this? Latest fad... or functionaly better for you?

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Posted 4/13/2017 11:50 PM (GMT 0)
I'm re-introducing some foods slowly one at a time after three months of whole30 paleo.

Milk products have proven to be inflammatory to me, more than gluten. Not huge but noticeable. I have not had any milk products in three months. So I'm interested in butter alternatives.

Thought Id ask here about ghee first, I dont know if its like butter or if some stuff is removed for milk intolerant people. I know I'm not the only one here. If this is not right, are there any other near butter products.....maybe vegan/veggie people use?

thanks

Post Edited (astroman) : 4/13/2017 9:02:59 PM (GMT-6)

Posted 4/14/2017 12:05 AM (GMT 0)
I wish I knew more about the chemistry of this as far as lipid solubility, but I do know some supplements work much better when taken with fat. Ghee helps with this. Such as when I was taking Aniracetam and Pramiracetam, or when you mix olive oil or coconut oil with your coffee, your caffeine plateaus much longer.
Clarified butter is butter than plain butter as far as I know. Try Olive Oil or Coconut Oil. Avoid Canola.
Posted 4/14/2017 12:28 AM (GMT 0)
Ghee is nice stuff. I've read that it can clog arteries in certain people prone to high cholesterol and cad. If high cholesterol /cad runs in your family, you might want to research that further.
Posted 4/14/2017 1:17 AM (GMT 0)
Astroman-Here is a link to a full description. The site Against All Grain is Danielle Walker's website. She's the best selling allergy free cookbook author.

againstallgrain.com/2014/09/08/homemade-ghee/

I've used it. It's nice because you can brown ghee and you can't or I can't brown any of the alternatives. I have a garlic ghee which is terrific. A little Ghee goes a long way.
Posted 4/14/2017 1:30 AM (GMT 0)
I've used ghee. I tend to use coconut or olive oil for stir fry though as my family likes the taste. I don't find that ghee adds much taste, but it does add moisture.
Posted 4/14/2017 2:41 AM (GMT 0)
Ghee is great if you have trouble with dairy but still want butter. Ghee is basically clarified butter. All of the milk fats and water have been removed, leaving only the butter fats. People with lactose intolerance, and people like myself with candida, can have ghee. It's also very healing for the gut lining. It's easy to make too. I make some every week. I hope it works for you!
Posted 4/14/2017 2:54 AM (GMT 0)
People who are lactose or casein-sensitive, they can use ghee because the process has removed these allergens. If you’ve been told to stay away from dairy and butter, experiment with ghee made from grass-fed beef!

I like ghee because it has a high smoke point. Which for me is safer in the kitchen because with a higher smoke point that means it will hit the flash point not as fast as most other cooking oils.

Ghee definitely has a place in my kitchen. And you don't have to refrigerate it. Just up out of the light in a cupboard.
Posted 4/14/2017 3:26 AM (GMT 0)
If the marketing people put these important points you-all have told me on the ghee jars at the store..............I would have bought some already. Sounds good, I'll pick some up.

Sounds so simple how the milk is "cooked" away from it, leaving just butter. I'm the odd ball in my family with great lipids, so I'm thinking its safe for me, in limited amounts.

I just had a chicken sandwich for the first time in 3 months and used sough-dough (the yeast eats away most gluten in the sough-dough process). Used some non-dairy mayo, Hampton Creek - it$ awesome, from Wal-Mart of all places LOL. Gut feels great without the dairy and gluten (no rumbling or exhaust!).

At least I have a butter option now (ghee) for SD bread.

There really is a lot of afordable food options now vs a few years ago making there way into some "regular" grocery stores if you look.

ODD: I still cook with olive oil, but I noticed it's left a burnt glaze on some of my non-stick pans. ? I though only the spray on (like Pam) glaze coated/stained pans?
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