Wellness activist Natalya Davydova (aka Aunt Motya), Kourtney Kardashian and other stars start their day with a teaspoon of golden ghee. Spletnik beauty editor Elizaveta Konstantinova I learned how beneficial this popular superfood is and how different it is from ordinary ghee.

The History of Ghee: From Ayurveda to the Present

Ghee oil (or “liquid gold” as it is called) has been known since ancient times. In the East and Asia it was used for cooking, religious rituals, oil lamps and medicinal ailments. Its healing properties have made it a staple of Ayurveda. The word “ghee” comes from the Sanskrit “fallout”.

Ghee is the same ghee, but cooked differently: Ghee is melted a little more. Ghee is made from cow fat or buffalo milk. The butter goes through a heating process (it takes several hours to melt the butter and bring it to a normal ghee state, and the ghee is cooked on low heat for 5-6 hours), as a result of which milk solids (milk proteins and lactose) are removed. Thus, the main difference from classic cooked ghee – ghee is that it does not contain lactose and does not spoil (the less protein in fat, the better and longer it is stored, because it is protein that hardens). Another plus is that it behaves better when frying (because the protein also starts to burn in the pan). Ghee and ghee are valued for their ability to store and fry for a long time without the formation of carcinogens.

There are also flavor differences. Due to the longer boiling of ghee, it acquires a more pronounced taste with nutty notes and a caramel flavor, and the texture resembles coconut oil. Due to the fact that ghee is cooked at low temperatures, the product retains a high concentration of beneficial components, and fatty acids change their structure, facilitating digestion.

The composition of ghee oil includes calcium, potassium, magnesium, sodium, vitamins E, D, A, B3, omega-3. In addition, ghee contains butyrate acid, which plays an important role in the health of the digestive system and has an anti-inflammatory effect.

Modern science confirms what Ayurveda said thousands of years ago. This oil is much more useful than the vegetable or even butter from which it is produced. It is also ideal for frying as it does not produce carcinogens even when heated to 190 degrees. Compared to coconut oil, ghee wins because it has a more familiar taste (delicate creamy caramel or creamy hazelnut) and a lower heating temperature for melting.

The earliest mention of ghee in American literature is in Edgar Allan Poe’s 1831 short story “Manuscript in a Bottle” in Java, which “describes a merchant ship carrying palm sugar, ghee, coconut, and a few cases of opium”. is believed. Another incidental mention comes in an 1895 letter that Mark Twain wrote to Rudyard Kipling as he prepared to embark on a world tour in India. Twain advised Kipling to “keep a few bottles of ghee on hand”.

The first mention of a ghee recipe comes from an 1863 Sinee Kabaub recipe in Lady Godie’s Book, the most popular food magazine of the Civil War era. It was accompanied by a neat illustration of skewered pieces of beef (the kebab concept was also new) with advice to sprinkle “some curry” on top of the meat and “add charcoal grilled chicken dipped in freshly melted butter”.

In the early 20th century, large groups of immigrants from India, mostly sailors and students, began arriving in New York, bringing food with them. A 1911 grocery store’s encyclopedia included ghee, canned kangaroo tails, wasabi, brie, and penguin eggs.

In modern times, oil has become especially popular with millennial gourmets who are obsessed with superfoods, organic products, and bronecoffee (coffee mixed with ghee and a spoonful of coconut oil). The fact that this product is in trend is also explained by the growing number of fans of the paleo diet (masters of this type of nutrition believe that the diet should contain a lot of fatty foods).

If you open a paleo recipe book, you’ll find many dishes made from ghee flavored with garlic, ginger, mint, jalapeno, rosemary, and thyme. Michelin-starred restaurants serve curry and ghee. Now Americans and Europeans use ghee in a completely different way from traditional Indian cuisine. They fry asparagus on it, pour it over lobsters, or pour a spoonful into their morning oatmeal.

benefits of ghee oil

a. Increases energy. The fats found in ghee are medium-chain fatty acids that are processed by the liver and used as energy by our body. Therefore, it is ideal for athletes or those who lead an active lifestyle, providing the necessary energy boost.

2. Promotes weight loss: Stimulates digestion. Previously, fats were considered the enemy of harmony. However, they were rehabilitated not so long ago and proved that moderate consumption of the same ghee is good for health. The norm is 1-2 teaspoons per day. The omega-3s (monounsaturated fats) found in ghee are supposedly healthy fats. Scientists explain: vitamins are better absorbed by fat molecules. And ghee contains fat molecules in the form of dietary fiber, which helps the body absorb vitamins easily.

3. It reduces inflammation. Ghee contains butyric acid, one of the healthiest short-chain fatty acids the body can use to reduce inflammation in the gastrointestinal tract. That is why in traditional medicine ghee is used to treat all types of inflammation.

four. It strengthens immunity. Ghee contains a large amount of butyric acid. Beneficial gut bacteria break down the fiber into butyric acid, using it as a building block for the inner walls of the intestines.

Who should be careful

Ghee is considered one of the safest oils, small amounts can be consumed even by those who are lactose intolerant, suffering from autoimmune diseases and dieters. At the same time, people with obesity, high levels of “bad” cholesterol, diseases of the liver and gastrointestinal tract should be careful.

How to use

In cooking, ghee can be added to hot foods that are fried on it, preheated in a pan. Some people eat ghee as a standalone product.

what stars like

Kourtney Kardashian wrote an article on her blog about the benefits of ghee. She describes the product as “a caramelized substance with a nutty flavor”. Courtney melts butter, pours it into a “little white glass,” and takes in a spoonful (135 calories) each morning. She also substitutes vegetable oil and regular butter (smears on French toast, fries cheese on top, adds to quesadillas). The star claims that ghee has “magic properties”: it stimulates digestion and burns fat.

Natalya Davydova said in an interview that she also often uses ghee. It has a high smoke point, is safe for frying and baking, and can be added to ready meals. In fact, this is the familiar butter prepared in a certain way.

The blogger explained that it has a good effect on nerve fibers, contains saturated fatty acids and vitamins (E, A, D, B3), strengthens the immune system.