Category: Food & Drink

Ghee – has a unique nutrition profile without any lactose or casein, but is rich in short-chain and medium-chain fatty acids and butyrate. People who are lactose or casein-sensitive can use ghee because the process has removed these allergens. If you’ve been told to stay away from dairy and butter, experiment with ghee made from grass-fed cow milk. Butter is well-known for its association with high cholesterol because of its hefty saturated fat content. Ghee has a higher smoke point when compared to butter, so it doesn’t burn as quickly. This is perfect for sautéing or frying foods. Butter can smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C).