Is Ghee Better Than Butter?

As time passes, there development in every sphere of life. This includes the food industry. You have a lot of options in foods to eat and diets to follow now unlike people from the last century. These choices also seem to increase even more.

Consequently, there are a lot of ‘alternative’ options to the foods that were present before. This includes special products for people suffering from certain health conditions such as Celiac disease, lactose intolerance, and diabetes.

Additionally, there are also plenty of choices if you just want to switch to a healthier diet. One of these, which has become extremely popular these days, is the option between choosing butter or ghee.

A decade ago, only the people who have traveled to South Asia knew about ghee. This is because it is commonly used in those countries for a very long time. In the Western world, the introduction of ghee is fairly recent. Many of the fitness gurus have just started recommending ghee to their followers.

What is Ghee?

Though it is becoming very popular day by day, the majority of people do not really know what exactly is ghee. Ghee is one of the forms of clarified butter. It is a conventional part of cooking in Asian countries. Ghee also comes from the milk of cow, just like butter.

It is prepared by melting the everyday, regular butter. The melting and constant heat cause the butter to separate into milk solids and liquids fats. After the separation takes place, the milk solids are taken out. So, ghee does not have as much lactose in comparison with butter.

The most common use of ghee is in cooking. It can be applied to foods such as putting butter on bread. Secondly, it can also be used as cooking oil.

Besides for cooking and food, ghee is a typical item in Ayurvedic medicine. It is often a base for herbal ointments, specifically those that are for treating irritation and burns. Ayurvedic massage also involves using ghee on the pressure points.

How To Prepare Ghee?

In comparison with other forms of clarified butter, the preparation of ghee requires heating for a much longer time. This gives ghee a darker color, stronger flavor, and its unique smell.

If you are considering switching to ghee, a good thing for you to know is that it actually has a higher burning point. So, it is better to fry using ghee than any other form of clarified butter.

In addition, you may also prepare it at home using your usual butter. It just has to be the unsalted-form. You have to put the butter on heat for a very long time and let it melt. After some time, solids will start to appear on its top which you have to remove.

Even after this, you have to continue to heat it. Eventually, you will see a clear liquid and all the milk solids will gather at the bottom. At this point, you have made clarified butter.

Continue cooking the liquid and the solids will turn brown. This will also give the ghee its flavor and smell. Pour the final mixture into a jar and wait until it solidifies.

Should You Switch To Ghee?

Butter and ghee are both prepared using the milk of the cow. Essentially, they provide the same nutritional benefits and have almost the same fat content.

However, ghee is especially a better option for those with lactose intolerance. In the process of preparation, much of the milk sugars and proteins are removed from ghee. This means people with lactose sensitivity and intolerance can benefit from switching to ghee.

Whether you use butter or ghee, the most important thing to keep in mind is portion control. Either of them should not be used in a very high quantity as this can cause harm to your health.

Areeba Hussain

Areeba is an independent medical and healthcare writer. For the last three years, she is writing for Tophealthjournal. Her prime areas of interest are diseases, medicine, treatments, and alternative therapies. Twitter @Areeba94789300

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