Is ghee healthier than ordinary butter? We have a comparison!

Ghee has literally become a phenomenon in the world of healthy eating over the past few years. Many do not let it go and highlight its beneficial effect on human health. In Eastern cultures, in fact, its consumption has a tradition dating back thousands of years. So is ghee really that healthy and how does it compare to regular butter? That's what we'll look at in today's article.

What is ghee?

For those of you who have passed this food by, let's first briefly review what ghee actually is. It is what is known as clarified butter, i.e. butter that has been stripped of lactose and milk proteins. The name itself comes from Ayurveda and is prized in India or Pakistanfor its beneficial effects on the body and its excellent nutritional properties.

Its main advantage is the fact that it does not need to be kept in the refrigerator and, when used properlyIt can be kept fresh for several months if properly processed and stored. It also has a lower smoke point, so it does not burn as easily, and is often enriched with important vitamins and minerals.

How is ghee made?

The process for making ghee is actually quite simple and is used in many households not only in Asian cultures but also in ours. The goal is primarily to separate the liquid part from the solid parts of the butter. The original ghee is made from buffalo milk, but of course in our area you can most often find ghee made from cow's milk.

The butter is cooked over a low flame until it begins to separate from the foam. This is then collected and the butter is left to cook on the gentlest flame for about 8 hours. It is then strained through a clean cloth and the process is repeated several times.

The process is simple but rather lengthy. If you don't feel like doing it, you can of course buy ghee in already processed form.

Nutritional values of ghee

As mentioned above, ghee is appreciated for its excellent nutritional values. In this respect, it not only equals but even surpasses butter, albeit only slightly. Both butter and ghee derive their nutritional value primarily from fat, which is logicalHowever, ghee is completely free of lactose and casein, making it suitable for people with intolerances.

Comparison of the nutritional values of butter and ghee

* The values given are for 100 grams of both products.

The above clearly shows thatcompared to butter, ghee has a greater nutritional and, because it is free of protein and the milk carbohydrate lactose, it is practically pure fat.

Use of ghee

Ghee can be used in much the same way as ordinary butter or oil. It is used for sautéing, frying, stewing or baking. It is also the main ingredient for the currently very popular bulletproof coffee, which has literally become a hit in certain fitness circles.

The truth is that ghee has a very pleasant buttery taste and lasts longer than normalwhich is certainly to its advantage and offers a wider variety of uses. The higher burning point also means that it doesn't produce as many harmful substances as frying with regular butter.

So is ghee healthier than regular butter?

The advantages of ghee lie mainly in its long shelf life, its high burning point and the fact that even lactose-intolerant people can enjoy it. It also still retains its excellent taste and really has a number of advantages in the kitchen. Certain studies also suggest that it helps to increase vitamin A levels while also helping prevent the risk of inflammation and certain heart diseases through omega-3 fatty acids.

On the other hand, its values are not miraculously better than butter. Moreover, at high temperatures, the cholesterol in it can oxidize, which has been linked to the development of various diseases. However, it is definitely not a miracle to help you with weight loss or detoxify your body. These proclaimed effects have never been proven and are most likely based purely on advertising, not on verifiedNot to mention, of course, the fact that commercially touted detoxification of the body in the form of dietary supplements is completely useless.

In conclusion, ghee does have some advantages over butter and for lactose intolerant peopleHowever, nothing should be overdone and this also applies to ghee. You will get the most out of it if you do not exceed the dose of 1-2 teaspoons a day.