3 Health Benefits Of Ghee
The ancient science of Ayurveda has long revered ghee [clarified butter] as an elixir for health and longevity. Very much like butter, ghee has received a bad reputation for many decades due to its high saturated fat content. Research is revealing that instead of increasing the risk of heart disease, ghee may actually decrease the risk instead. That’s not all. Ghee made from grass-fed cow’s milk containing vitamins A,D,E and K, along with fatty acids conjugated linoleic acid [CLA] and butyric acid is now revealing other interesting health benefits.

Ghee + Heart Health:
Ghee is rich in conjugated linoleic acid [CLA] which is a fatty acid with known protective qualities against arterial plaque formation and diabetes – known risk factors of heart disease. According to some studies [to prevent cardiovascular disease], researchers say that ghee can potentially be used to help prevent heart disease.

Ghee + Gut Health:
Healthy digestion is considered the fundamental pillar of good health. According to Ayurvedic literature, ghee increases the digestive function and thought to nourish nearly all tissues of the body – specifically the gastrointestinal tract. According to Phyllis A. Balch, author of Prescription for Nutritional Healing, butyric acid is “a monounsaturated fatty acid [that] reduces inflammatory conditions, reduces seepage of undigested food particles, and aids in repair of the mucosal wall.”

Ghee + Weight Loss:
Not only is conjugated linoleic acid [CLA] considered beneficial to heart health but it has also been shown to help prevent weight gain and may even help with weight loss. According to a certain study CLA supplementation in overweight individuals demonstrated significant weight loss over a six month period. Further studies are obviously needed – however this is a good step in the right direction to help validate the ancient wisdom of Ayurveda.

Great Video Demonstrating How Easy It Is To Make Ghee. 

Simple Steps For Making Ghee
1. Place two pounds of butter [preferably grass-fed, organic, and unsalted] into a heavy yet medium sized pot and turn the heat to medium.

2. Heat the butter until the butter melts making sure not to burn the butter. Once the butter has melted, turn down the heat and continue to cook to a very light boil typically for 15-20 minutes. After about 15-20 minutes you will notice the most amazing aroma of buttered popcorn and the beautiful golden color of ghee.

3.  White-colored curds will begin to form as the butter continues to lightly boil. Once these white-colored curds turn into a light tan color, carefully remove the pot from the heat source. Your ghee is now ready to cool until it is just barely warm. Once the ghee is warm strain the clear ghee into a clean container using a cheesecloth and discard the curds which are left on the bottom of the pot.

* Two pounds of butter generally creates 1 quart of ghee
* Always keep a clean storage of ghee to prevent contamination
* Ghee does not require refrigeration
* Health benefits of ghee are thought to increase with age

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DISCLAIMER:
This is strictly for educational purposes only and NOT to be considered medical advice.
Always first discuss with your primary care physician before considering any new health regimen.