GHEE
what is ghee?
Ghee is derived from butter.
It is made by boiling the butter until any water and milk solids are removed.
What is left is a purified butter, called ghee.
Ghee is a fat that unlike some others does not raise cholesterol levels.
It is a great cooking oil as it is extremely heat tolerant.
But most notably ghee is the highest food source of butyric acid on the planet. (Douillard, 2022)
what is butyric acid?
Butyric acid (BA), is a short chain fatty acid that occurs naturally in the body after a digestive process in the colon. We have microbes in our gut that make butyric acid naturally, however a lack of butyric acid or an inhibited digestive process for producing this can drastically impact health.
As an external source of butyric acid, butter naturally contains about three to four precent butyric acid. However cultured ghee takes that number even higher, Dr John Douilard states “Research shows that lactic acid bacteria, which convert lactose to lactate, also convert lactate into butyric acid. This makes the two fermentations used in the process of making cultured ghee a butyric acid factory.”
BA plays a pivotal role in providing colon cells with energy to carry out their normal functions. (Douillard, 2022)
In fact unlike other cells in the body which rely on glucose as the main energy source, the colon relies upon butyric acid, and without it these cells are unable to perform their normal roles.
70 percent of the colons energy needs are fuelled by butyric acid. (Butler, 2019)
ayurveda + ghee
Ayurveda names ghee as a Rasayana.
Rasayana’s are items that boost stem cells.
As stem cells build new tissue in the body, repair broken parts, and fight aging and degeneration in the body, they certainly are seen as beneficial for longevity and vitality of the body.
In Ayurveda, traditionally it was used for:
- Improving absorption and assimilation
- To build Ojas in the tissues
- To improve memory and cognitive function
- To lubricate and alienate connective tissues
- It helps to pacify vata and pitta and is acceptable for kapha in moderation.
It is also considered a Anupaan which is a vehicle for the herbal preparation within it. It is used in many Ayurvedic herbal formulations. It is a carrier of other nutrients as it increases their bioavailablity and effectiveness. (Douillard, 2022)
science + butyric acid
There are now multiple articles exploring the benefits of butryic acid for health, here are just a few noteworthy findings:
It’s a primary fuel for cells of the colon
A driver of gut immunity
It wards off bad bacteria
It boosts digestive strength
It supports healthy bowel movements
It balances blood sugar, weight + hunger
It is the major food for the gut microbiome
It boosts stem cells
Good for internal oiliation + hydration
(Douillard, 2022)
colon cancer and butyric acid
It’s been shown that there is a correlation between levels of butyric acid and glutathione. Which supports the reduction of free radicals in the gut. (Douillard, 2022)
In the colon there is a process called butyric acid induced apoptosis , apoptosis helps eliminate cells that contain potentially dangerous mutations. If a cell's apoptosis function is not working properly, the cell can grow and divide uncontrollably and ultimately create tumours.
So butyric acid apoptosis can support healthy cell regulation. (Mandal et al., 2001)
High fibre Diets can also support this as the body creates butyric acid from the anaerobic bacterial fermentation of consumed resistant starch and food fibres that make their way into the colon. (Binu, 2021)
t2dm + butyric acid
Butyric acid stimulates the increased secretion of gut hormones that regulate T2DM and control weight. With one of these increasing insulin secretion while lowering the production of glucagon in the pancreas and the other promoting the uptake of glucose in muscles and fatty tissue. (Binu, 2021)
consider this
Butter was widely abandoned from regular use for the sake of health and its advised adverse effects. Instead, butter alternatives were encouraged, like vegetable and seed oil spreads or margarines. In yet these alternatives also have now been proven to contribute to negative health outcomes.
Ironically, if we simply just brought heat to butter on the stove, transforming it into ghee as has been done for millennia.
All of a sudden we would have had a food source that when taken appropriately is beneficial for health, without adversely effecting cholesterol whilst not depleting the body of the necessary healthy fats it needs for other bodily processors.
it’s important to note….
Its important to note, despite all these amazing benefits listed Ayurveda would never make a blanket statement that everyone should have a large amount of ghee in their diets.
Everything, and I mean everything,
is subject to the individual, to their presentation, where they are in their journey, what their constitution is, what external factors are in their life etc.
A beautiful perspective to take into anything that we hear or read is beneficial.
It may be amazing on paper, but is it beneficial for you specifically?
not all ghee is made the same
Buying store bought ghee unless organic, cultured and from a good source is fraught with potential issues.
Poor quality ghee can have synthetic colours, flavours and chemical preservatives and because it is not proper ghee it doesn’t have the same effect on the body. It can have a low smoke point, it can effect cholesterol levels and it can have lactose where good quality cultured ghee does not.
The best option, make your own.
Find a grass fed, cultured butter source you trust and make your own delicious golden nectar.
RECIPE
Source a grass fed, cultured UNSALTED butter from a reliable source that aligns with your values.
Place the butter into a heavy bottomed pot, maybe opt for stainless steel.
Put the pot on the stove, opt for gas flame if able, at a low heat.
Leave while cooking, do not stir or aggravate.
Be present with your ghee and the process. Never underestimate the power of your intention and your energy whilst preparing this. That's why grandmas food always tasted better, the special ingredient was love! So pour love into what you’re preparing. I also like to sit in gratitude and reverence for the animal which gave the milk.
While it’s cooking, remember " low and slow”. Listen to the ghee, hear its popping and crackling.
My teacher taught me that when the popping/bubbles starts to reduce/almost stop, watch the ghee carefully, notice the top and bottom layers sitting on the ghee and on the bottom of the pan. You want a crusty, light brown colour which means the ghee is ready.
Pour the ghee through a muslin cheese cloth/nut milk bag into a glass container/jar.
If you must use a utensil for some reason like removing the crust that forms on the top let it only be metal not wood, for wood is porous and may contain moisture which we do not want to add to the ghee.
Enjoy.
References:
Binu, Sowmya. (2021). Butyric Acid: Discover The Incredible Health Benefits Of This Short-chain Fatty Acid. www.netmeds.com
Butler, N. R.D., L.D. (2019) What Is Butyric Acid, and Does It Have Health Benefits?. www.healthline.com.au
Douillard, J, DC, CAP.(2022). Why cultured ghee is better. www.lifespa.com
Mandal, M, Olson, D, Sharma, T, Vadlamudi, R & Kumar, R. (2001) Butyric acid induces apoptosis by up-regulating Bax expression via stimulation of the c-Jun N-terminal kinase/activation protein-1 pathway in human colon cancer cells. Alimentary tract, volume 120, issue 1, page 71-78. doi: https://doi.org/10.1053/gast.2001.20897