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Ghee is a type of clarified butter produced by simmering butter and removing the residue. With casein and lactose removed in the process, this food is considered by the Ayurvedics as one of the best types of fat you can eat.

Suitable for those who are allergic to dairy, or who have lactose or casein intolerance, ghee is demonstrated in scientific studies in India to lower cholesterol.

Though less popular in the west, ghee is actually slightly alkalizing (as opposed to butter which is acidifying), and hence can be beneficial to you if you have an acidic body with the excessive consumption of meats and dairy products.

With a high flash-point of 400 degrees or so, ghee makes an excellent fat for high-temperature grilling, roasting and sauteing.

Ghee can also be applied topically to burns and rashes to help healing. Alternatively, you can use it to moisturize your skin.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

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