GHEE or Butter is A SUPPLEMENT you should include in daily diet. JUMP TO FAT BOMBS RECIPE TO SEE how to make Ghee/Coconut fat bombs aka "cookies"
Months ago I found that most Ghee companies Homogenize and Pasteurize their milk before turning it into Ghee. For the health implications we go to great length to avoid homogenization and pasteurization, especially homogenization, and this process is hiding in most Ghee products you can find in the store. I contacted companies such as Fourth and Hearth and Organic Valley Ghee found in most store. Fourth and Hearth responded that they import their milk from grass fed animals in New Zealand (very far from where it is processed in California) and the milk is both homogenized and pasteurized.The only company that makes their Ghee from raw milk that I have found thus far is Pure Indian foods.
WHAT IS GHEE:
Ghee is clarified butter, but it does not bother most people with dairy sensitivities. That’s because Ghee has undetectable lactose when tested. It’s great for cooking and the supplemental effects of the ghee are irreplaceable in your diet.
WHY to avoid homogenized and Pasteurized products:
1) Milk naturally separates, but homogenization of milk is the process of molecularly changing milk so it does not separate. Consuming homogenized products has been shown to decrease capillary integrity.
2) Pasteurization is done by heating milk at high temperatures to kill all bad bacteria. Unfortunately, by pasteurizing it you are also killing the beneficial microbes and most importantly Butyric acid (the most beneficial component of Ghee and butter). Butyric acid is one of the most important energy sources of the colon. Pasteurization is also what changes the molecular components of milk and people may be sensitive to the pasteurization and not the milk.
3) Ultimately, the process used to produce Ghee (pasteurizing-by slowly separating the milk solids away from the Ghee), means pasteurizing before you make it leaves you with little-to-none of its health benefits.
WHAT GHEE TO CHOOSE and WHY?
Healthy Ghee should be a supplement. It is full of vitamins, minerals, and butyric acid. Because you need to be aware when choosing all foods you consume, you need to examine the health and diet of the animal it comes from. I recommend ghee produced in spring and fall (when the grass is the most nutrient dense). I also recommend a ghee that is non-homogenized and not pasteurized. Pure Indian Ghee
MAKING YOUR OWN GHEE
The only other way to make healthy ghee is to do it yourself. Use raw milk cream from an 100% organic source (raw milk cream and milk is available in Washington co-ops), churn it to butter, and then cook it to ghee. Unfortunately, all butter sold on the shelves is pasteurized, but is okay because it is NOT homogenized. I contacted Kerry Gold directly they do not homogenize their butter:) The only way to confirm your brand of butter is not homogenized is to contact the company.
You may have already be reading butter labels and choosing cultured cream butter for health reasons; cultured ghee is also cultured before it is turned into Ghee. Cultured products have beneficial bacteria that feed our beneficial microbes and guts flora.
Its not too much to have 1 stick of butter daily or 1-2 TBSP GHEE!!!