A staple in traditional Indian cooking and Ayurvedic medicine, ghee is made through a simple process of boiling butter and then pouring off the butterfat, leaving behind the proteins (casein and whey) and the milk solids (which includes lactose). What’s left is also known as clarified butter.
Much like butter, ghee has gotten a bad reputation over the past 30 years due to its high saturated fat content. But research has revealed that instead of increasing the risk of heart disease, ghee actually decreases it — and that’s not the only trick it has up its sleeve. Ghee made from grass-fed butter is packed with vitamins A, D, E and K, as well as fatty acids CLA and butyric acid, leading to some interesting health benefits.
Ghee is rich in conjugated linoleic acid, or CLA, a fatty acid known to be protective against carcinogens, artery plaque and diabetes. Because of these benefits, researchers say ghee can potentially be used to help prevent cardiovascular diseases. Ghee is rich in butyric acid, a short-chain fatty acid that nourishes the cells of the intestines. 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.”