Burning ghee will produce oxygen

Ghee: The butter alternative is so healthy

It comes from the Indian or Pakistani cuisine and is considered the miracle drug par excellence in Far Eastern medicine. Ghee (spoken: Ghi) should not only be healthier than butter, but also have a detoxifying and rejuvenating effect.

But what exactly is ghee? What is the difference to butter? And what are the real health effects? We have the ecotrophologist Dr. Heike Niemeier and Ayurveda and nutritional medicine specialist Dr. We asked Müller-Leisgang from the Ayurveda Institute in Munich. They even tell us their secret recipe for the self-made variant.

Fat can be so healthy

What is ghee

Behind the exotic name is something that basically everyone knows: Ghee is nothing more than clarified butter and is therefore also known as concentrated butter or clarified butter.

In this respect, the term "butter alternative" is not entirely correct, but there is one crucial difference. "Ghee is made from pure, unsalted butter and after the clarification process does not contain any milk proteins or lactose", explains the Ayurveda expert. "Ideally, all of the water in the butter has evaporated."

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Where can I buy ghee?

You can buy clarified butter today in any well-stocked supermarket, health food store or online.

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You shouldn't consume more than one teaspoon of ghee a day.

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Is Ghee Healthier Than Butter?

If you compare ghee and butter, there are hardly any differences in health. Both foods are high in saturated fat. But: Due to the lack of milk proteins, ghee is actually more digestible for many people and can therefore be absorbed more quickly by the body through the bloodstream. In addition, ghee has a higher proportion of butyric acid than butter, which has anti-inflammatory properties. For this it is worth replacing butter with ghee.

1. Ghee can be heated more than butter

Ghee cannot be harmed by high temperatures. On the contrary: Ghee has its smoke point at 205 degrees. "This means that you can fry ghee very well without the formation of trans fatty acids," explains Dr. Heike Niemeier. Butter, on the other hand, starts to burn at around 175 degrees. The water evaporates, it splatters and harmful substances such as acrylamide can develop.

2. Ghee protects your heart

A study of 206 healthy volunteers showed that eating ghee can have positive effects on heart health. Ghee stimulates the synthesis of the protein ApoA, which plays a role in the formation of HDL cholesterol. However, you shouldn't exceed our ghee consumption recommendation of one teaspoon per day.

Good to know: HDL cholesterol is also known as "good cholesterol" because it protects against hardening of the arteries

"Ghee does not form free radicals in the cells ", says Dr. Müller-Leisgang. Fortunately, because the reactive oxygen compounds are quite destructive. They favor diseases, weaken your immune system and make your cells - and therefore your skin - faster aging.

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3. Ghee is easy to digest and lactose-free

"When the butter melts, the milk protein is partially washed out and the milk sugar, ie lactose, completely washed out," says ecotrophologist Niemeier. This process makes the butter alternative easier to digest for people with lactose intolerance.

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How Much Ghee is Healthy?

One thing is very clear: for many people, ghee is easier to digest and therefore a great butter alternative for allergy sufferers. It provides some vitamins and minerals, but this part is relatively small. "It should also be remembered that ghee consists almost entirely of pure fat and is a high source of energy," says Dr. No one. The butter substitute has 112 calories per tablespoon. Therefore, like butter, ghee should be consumed in moderation.

"It shouldn't be more than 20 grams per day," emphasizes Dr. No one. "The daily need for fat should mainly be covered by oils such as olive or rapeseed oil." explains Dr. Heike Niemeier.

Our tip: Combine ghee with a source of protein and carbohydrates. This is the best way to stabilize your blood sugar level and stay full longer!

Is Ghee Healthier Than Oil?

"While ghee has some health-promoting properties, it shouldn't replace other valuable fats and oils," explains our nutritionist. Above all, people whose cholesterol levels are already high should only consume ghee and butter in moderation.

For a complete diet that provides your body with all the building blocks, Dr. Niemeier sources of fat of natural origin: "A combination of olive and rapeseed oil provides us with essential fatty acids such as omega-3 and omega-6 as well as fat-soluble vitamins that the body cannot produce itself." Above all, these contribute to a healthy heart function and make your skin glow.

How is ghee used?

Ghee is a real all-round talent in the kitchen and is suitable for both cooking and baking as a butter substitute. Its high heat resistance makes it ideal for roasting. Use a teaspoon of ghee instead of butter. It can also replace butter or margarine when baking. Ideal if you are looking for a lactose-free alternative.

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Ghee heats up a lot more than butter and is ideal for frying a perfect steak.

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How is ghee made?

The basic ingredient for ghee is butter. "Ghee is easy to make," says Dr. Müller-Leisgang. Homemade ghee is significantly cheaper than purchased ghee. So that nothing goes wrong with the ghee production, Dr. Müller-Leisgang reveal their basic recipe for ghee. All you need is butter and a saucepan.

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Making ghee yourself is very easy.

Basic recipe: this is how you make ghee yourself

  1. Melt 4 packets of organic sour cream butter in a large saucepan over the lowest possible heat. You shouldn't skimp on the quality of the butter, because this affects the end product and should therefore be organic.
  2. Watch the melted butter carefully, but don't stir it. The butter clears slowly, the milk protein settles on the bottom of the pot, and the water evaporates. The foam that forms initially dissolves again.
  3. After about 30 minutes the ghee has turned a golden yellow color and you can look through it as if you were looking through water. The protein deposited on the bottom of the pot is hazelnut brown, the smell is butter-like. Then you pour it off through a fine cotton cloth - done!

This is how you bake without milk, sugar or flour

The expert has another tip: "The more butter you clarify at once, the better the clarified butter is afterwards." And it's worth it, because the butter alternative lasts for a few months without any problems. "The longer it is simmered, the more durable it will be. It shouldn't be kept in the refrigerator, however, because this could cause condensation in the glass and mold the ghee."

Compared to butter, ghee has a number of benefits that can benefit you and your health. Give the Ayurvedic panacea in the kitchen a chance and try it out!