Ghi bio 230g

Ghee is a type of clarified butter, which means it has been cooked to remove water content and milk solids. The process of making ghee involves simmering butter until the water evaporates, and the milk solids are separated and discarded. This results in a golden, pure fat with a nutty flavour. On the other hand, butter contains both milk solids and water, giving it a creamy texture and a distinct taste.

Ghee is often considered a suitable option for individuals with lactose or casein intolerance because the clarification process removes the milk solids that contain lactose and casein. This makes ghee potentially easier to digest for some people who have sensitivities to these components found in butter. Ghee has a higher smoke point compared to butter. Ghee is a source of fat-soluble vitamins such as vitamins A, E, and K, butter, on the other hand, contains small amounts of other beneficial nutrients like vitamin D, vitamin A, and vitamin K2. In summary, while ghee may have certain advantages over butter for individuals with lactose or casein intolerance and when cooking at high temperatures, the overall health impact of ghee versus butter depends on various factors. Moderation is key.

Because the milk solids have been removed, ghee does not go rancid as quickly as regular butter, hence refrigeration is not required. However, it will increase the life of any store-bought or handmade ghee, so it's worth keeping it in the fridge.

Ghee does contain cholesterol because it is derived from animal sources, specifically butter. Cholesterol is a naturally occurring substance found in animal tissues, including butterfat. However, the cholesterol content in ghee is relatively low compared to other animal-based fats. It's worth noting that cholesterol in food does not have the same impact on blood cholesterol levels as was previously believed. Current research suggests that the main dietary factors that influence blood cholesterol levels are the types of fats consumed, such as saturated fats and trans fats, rather than dietary cholesterol itself. In moderation, ghee can be a part of a healthy diet.

Ghee is a rich source of fat-soluble vitamins like vitamins A, D, E, and K. It also contains healthy fatty acids, including conjugated linoleic acid (CLA), which may have beneficial effects on health. While ghee offers potential benefits, it is important to consume it in moderation due to its high saturated fat content if being consumed daily be sure to substitute it with the cooking oil you would normally use