My primary source of fat is a homemade ghee made from Kerrygold butter nowadays. Kerrygold has got a good n3-n6 ratio according to this Greenpeace Germany survey.
I was wondering recently, what happens to butter's PUFA during some 30 minutes long ghee cooking process - I would guess most PUFA get oxidized by end of making ghee?
asked bypy (5)
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on June 11, 2013
at 11:58 AM
To some extent, yes, but PUFAs are always oxidizing. If you are concerned and to lessen the effect, simply cook at a much lower temperature. Butter melts in the sunlight, and you only need enough heat and enough time for the non-fat particles to come to the top, so you can skim them. A crock-pot at low temperature is a handy way to make ghee.