The unique health benefits of Ghee according to the modern understanding

Rich in Nutrients:

The saturated fats in ghee play an important role in the healthy functioning of bones, brain, heart, immune system, and endocrine systems.

High smoke point:

Ghee has a higher smoke point than butter and many other oils, 250 degrees Celsius

Shelf-stable:

Ghee won’t turn rancid at room temperature and retains its original flavor and freshness for up to a year without refrigeration.

Suitable for Casein and Lactose sensitivities:

Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed.

Improves digestion:

Maintains a healthy lining in the stomach lining, which protects the stomach from acids it secretes to help break down food.  Ghee stimulates stomach acids to aid digestion, while other fats and oils can slow down the body’s digestive process. 

Contains Butyrate:

Butyric acid is a short-chain fatty acid (SCFA), which has anti-inflammatory and detoxifying properties, also supports healthy insulin levels and gallbladder function, and may be helpful for intestinal disorders such as IBS and ulcerative colitis.

Builds strong bones:

K2 is a fat-soluble vitamin that is important for the body to use minerals such as calcium.  In fact, studies show that vitamin K builds bone better than calcium 

Natural source of the anti-carcinogen CLA:

Ghee contains conjugated linolenic acid (CLA), which has been shown to prevent cancer and shrink tumors, lower cholesterol and hypertension, reduce inflammation, and actually reduce body fat! 

Quality and flavor:

The process of turning butter into ghee intensifies the flavor so you need significantly less to feel satisfied for longer.

Purity: 

Ghee does not contain harmful hydrogenated oils, oxidized cholesterol, artificial additives, preservatives, or trans fats and is resistant to free radical damage. Organic ghee provides the best health benefits for you and your family and is free from harmful chemical pesticides, heavy metals, and radiation pollution.  Eating milk and ghee from animals raised on antibiotics, synthetic hormones, and chemical feeds can be harmful to our health.