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butter vs. ghee

Answered on August 19, 2014
Created September 13, 2012 at 8:43 PM

I know that there are differences in the cooking properties of ghee and butter, but is one better than the other nutrition/healthwise? I'm a huge fan of Kerrygold and use it quite often. I do see a lot of paleo people talking about ghee, and wondering if that is somehow preferable.

Thanks!

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6 Answers

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2
61844af1187e745e09bb394cbd28cf23

(11058)

on September 13, 2012
at 08:56 PM

The milk solids are removed when making ghee. This lends to using it at higher temps. It also removes what most that are allergic to dairy react to.

It's expensive, can be time consuming to make, but tastes good. I typically use Kerrygold at low temps and coconut oil at higher temps.

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2
78964c5cc470f86a5897db8e1ce8e6f9

on September 13, 2012
at 08:57 PM

Ghee is lactose and casein free, so it's appropriate for people with dairy sensitivities.

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3
B6400137b7a50279de74a24a2e08ae7f

on September 13, 2012
at 09:00 PM

The main reason for going with ghee is because of the lactose/casein issue with butter. Ghee is just clarified butter, so shares the same original source as grassfed butter.

"Through a traditional Indian method, we cook the butter until the water and milk solids are removed....*We have our Ghee tested in an FDA certified lab. The lactose test results are below the detection limit of 0.22%. The casein tests below a detection limit of 0.11%. The detection limit is the lowest quantity of a substance that can be distinguished from the absence of that substance." - http://purityfarms.com/

Although the butter has far less of both than cow's milk, it is still present so people with extreme dairy sensitivity often go with ghee.

0
539292e032d620a7f8014ca10329418d

on April 09, 2013
at 01:35 PM

No mention of the nutrition powehouse mentioned on other sites? Clearified is only the first step toward meking ghee. As with any reduction, purification increases potency. The litmus test here is how you feel after eating ghee, I feel calmer and energiesed myself.
Because butter burns easily, it is the same as rancid oil in biological effects. Shelflife of ghee is incomparable, it is not quite a solid at room temperature, therefore ghee probably cuts back on collesterol negatives. Another plus, not popularly known in the western culture, is the ability to add personal energies while making this product. "Baked with love" is much more than an empty sentiment. One downside is it's propensity for frying. Fried foods are inherently unhealthy, is this true with ghee? Things seem to not stick in the pan when frying with ghee. I give it three thumbs up cause I'm such a freak.

0
3491e51730101b18724dc57c86601173

(8395)

on September 14, 2012
at 12:26 AM

Correct me if I'm wrong, but I think you'd get a more concentrated source of K2 and other vitamins in ghee than in butter volumewise--assuming the ghee is made from grassfed milk in the first place.

BTW, we get our Kerrygold at Trader Joe's where it's a good price, but recently we did an at home taste test with Trader Joe's own brand of organic butter vs. Kerrygold, and I actually liked the TJ's brand BETTER. It was fresher tasting. It comes from an organic dairy in Northern California (can't remember which one off the top of my head) and from what I understand it's grass fed. I make my own ghee from it.

I'm thinking of trying "coconut ghee" which is a 50:50 mix of coconut oil and ghee--to get plenty of MCT and the vitamins from butter at the same time. Plus, I like the flavor of butter/ghee better than plain coconut oil.

0
68294383ced9a0eafc16133aa80d1905

(5795)

on September 13, 2012
at 10:53 PM

Very similar, but I think butter is a more versatile fat. Maybe this is because of butter and Bulletproof coffee. Who knows.

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