![]() ![]() Ghee is rich in vitamins A, E and K, and conjugated linoleic acid (CLA), a fatty acid linked to both cancer prevention and weight loss.Īnd water isn’t the only thing missing from ghee. The useless water and milk solids, having been burned off, leave behind a higher vitamin content than would be found in an equal sized serving of regular butter. But ghee has a smoke point of 485 degrees, making it a perfect cooking companion for practically any dish. Butter, for it’s part, has a relatively low smoke point of just around 300 degrees, limiting its usage. Those being soybean, canola, peanut and corn. ![]() Generally, it's the less healthy fats and oils that possess the high smoke points that we require to cook foods. Even expensive, nutrient-rich extra virgin olive oils become essentially useless when they are heated past their smoke points. That’s the temperature at which something begins to burn. ![]() For starters, by removing those milk solids in advance, you dramatically increase the smoke point. Well, in addition to the elegant taste, cooking with ghee has some notable upgrades over butter. Jar of ghee - Photo courtesy of iStock / subodhsathe What’s the point? Why not just use butter? If you’re making (or buying) ghee made from quality, grass-fed cow milk, you’re going to have delicious ghee. And even among ghee brands, there's a spectrum of flavor and quality. ![]()
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