giddy for ghee!

I get it. . . sometimes you just don’t have time to make it yourself.

That’s why I like to share my recommendations and reviews for foodstuff you can purchase while aiming to achieve optimal health and wellness.

This month: ghee

When I graduated college, unorthodoxly in the middle of winter, over half a lifetime ago, my friends threw a party for me.

Generously, they tried to identify my favorite food to serve at the gathering. They were all a bit flummoxed. Each of them knew that my favorite food was not typical party-fare.

My favorite food? Buttered Toast.

I would sit for hours reading, studying, drawing up plans for new projects fueled by thick slices of German rye bread that I’d toast in the oven then slather with butter. A sprinkling of salt and a cup of tea and I was set for hours on end.

Then life happened. First the dairy left the dietary picture. Gone was the butter. Then it was goodbye gluten (and the rye along with it).

My favorite food no longer favored me! Can you relate?

So when I found ghee (pronounced with a hard G and rhymes with Glee), I was in heaven. Who knew that clarified butter was devoid of both lactose and casein, and was considered a healing agent in Ayurvedic (traditional Indian medicine) practices for centuries?

Let’s Get Clear

That’s exactly what ghee does. It’s butter that’s gotten clear; clear of all the milk proteins and solids. Ghee is traditionally made from either cow or buffalo’s milk.

The milk is heated which causes it to separate into three parts. The milk fat solids (which contain the dairy’s proteins) sink to the bottom. The water rises to the top. What’s left in the middle is a clear golden, healing and delicious oil.

This is ghee.

Three Great Things About Ghee

It’s butter for those of us who can’t have it.

Ghee is lactose and casein-free. I can’t say I use it all the time for myself, but when I’ve prepared a grain-free muffin or scone to satisfy one of my own hankerings, it seals the deal. I do use it more readily for my son.

The fat soluble vitamins in contains will help with bone growth and organ integrity. (As for taste, when I first found my way to ghee after not eating dairy for a good many years, I might just have uttered “I can’t believe it’s not butter.” If you’re transitioning right from butter to ghee, you may more readily decipher the difference in taste.)

Ghee is a higher heat oil.

This means it reaches its smoke point later than many commonly used cooking oils, like olive oil. It oxidizes less readily, is less likely to cause free-radical damage, and is ultimately more healthful at these higher temperatures.

In France, as I understand it, they cook their eggs in clarified butter precisely because it won’t turn brown and overheat, retaining the integrity of the look and taste of the dish. (These concepts can be confusing to digest and are explained in detail in the Replenish PDX Fat or Fiction class.)

Hey stay tuned for an ‘I Heart YOU’ Fat or Fiction flash sale on Valentine’s Day!

It’s used for it’s healing properties in the Ayurvedic tradition.

Among them is ghee’s ability to ignite the digestive fires to help break down your food.

It’s said to do this in several key ways, from stimulating and balancing the secretion of necessary stomach acid that facilitates the breakdown of our foods, especially our proteins, to helping to deliver the nutrients within the food to the cells.

The Ayurvedic tradition would expand upon this list considerably. It’s the go-to substance for boosting immunity, healing wounds, improving mind power, softening the skin and remedying what ails you.

If you’re dairy or lactose-free, ghee is for thee!


GHEE-2Where do I get me some ghee?

In your local health food store you might find the ghee on the shelf near the Indian foods and coconut milks. Sometimes its stored in the fridge. If you don’t find any, ask them to carry one of these!

Here are a few brands in keeping with our concerns for quality. The first four are clearly grass-fed and organic. The one that follows is organic but I was unable to find anything verifying the feed for the animals.

It’s important to note that ghee is an end product. This means that its a concentration of the quality from which the original product, the milk, has come. Antibiotics, hormones and chemical pesticides will be concentrated in the ghee if they were in the butter and previously the milk. For this reason, be sure to look for ghee from organic and ideally pastured butter (or look for pastured butter if making your own!).


Storing ghee

One of my favorite things about ghee is that it doesn’t need to be refrigerated.

This keeps it soft, spreadable and easy to use and measure. In fact, when I was making my own ghee some years ago, I could use the cupboard storage to illuminate whether I had done a sufficient job removing the milk proteins. If any mold appeared in the jar, I hadn’t been careful enough. It’s those milk proteins that are turning rancid!

Making ghee for your family

I’m going to hand this one over to an expert. Come meet Kimi Harris from The Nourishing Gourmet and let her take you step-by-step through the process of making ghee.

If you have favorite ghee making tips or uses for your ghee, or if you go out and try it and have a story to tell, let us know! Consume your ghee with glee.

Warmly,

Andrea Nakayama

P.S. As Valentine’s Day approaches and sugar-laden chocolate abounds, you don’t have to feel deprived I’ll be sharing one of my favorite chocolate recipes next week plus a very special surprise!

P.P.S. Join the Replenish Community over on Facebook. I’ll be posting a daily dose of homemade sweets (like this) that will keep your sweetie and your sweet tooth happy!


replenishlogoflowerYour comments and feedback are always welcome.
Is there an ingredient you’d like to learn more about?
Is there a nutrition class you always wish existed?
Let me know!
Andrea Nakayama
Functional Nutrition
www.replenishpdx.com
800 496-0383



This entry was posted in Articles, Eater's Digest. Bookmark the permalink.


Your comments and feedback are always welcome. Is there an ingredient you'd like to learn more about? Is there a nutrition class you always wish existed? Let me know!