Quoted from 14442I think I may start making my own ghee, have accepted I will never be able to use coconut oil.
Quoted from Conor
Sahara, have you ever tried this company's organic ghee from grass-fed cows?
They also have some very tasty spiced ghees.
Quoted from 14442
Had ghee yesterday in my tea, totally recommend.
Quoted from Chloecoconut oil and ghee are slightly different in their fatty acid profile.
Coconut oil contains medium chain fatty acids such as lauric (C-12), caprylic (C-10) and myristic (C-14) acids. Of these three, coconut oil contains 40% lauric acid, which has the greater anti-viral activity of these three fatty acids. Lauric acid is so disease fighting that it is present in breast milk. The body converts lauric acid to a fatty acid derivative (monolaurin), which is the substance that protects infants from viral, bacterial or protozoal infections. This was recognized and reported in 1966 (Jon Kabara). Work by Hierholzer and Kabara (1982) showed that monolaurin has virucidal effects on RNA and DNA viruses, which are surrounded by a lipid membrane. In addition to these RNA and DNA viruses, in 1978, Kabara and others reported that certain medium chain fatty acids, such as lauric acid have adverse effects on other pathogenic microorganisms, including bacteria, yeast and fungi. These fatty acids and their derivatives actually disrupt the lipid membranes of the organisms and thus inactivate them (Isaacs and Thormar 1991; Isaacs et al. 1992). This deactivation process also occurs in human and bovine milk when fatty acids are added to them (Isaacs et al. 1991).
Fats can be sorted into two major categories: saturated and unsaturated. Saturated fats can further be divided into long-chain fatty acids and short-chain fatty acids. Long-chain fatty acids (most animal fats) cannot be completely metabolized by the body and can lead to cancer and blood clots. Short-chain fatty acids, on the other hand, are assimilated and metabolized so that they release energy.
Unsaturated fats can be further categorized into two kinds: monounsaturated and polyunsaturated. Monounsaturated fats, like olive oil, are healthy, while polyunsaturated fats are not. The latter become oxidized and create free radicals, which damage the cells of the body. Most vegetable oils such as sunflower, safflower, corn and soy belong to this category.
To these four naturally occurring fats, modern technology added hydrogenated fats e.g. margarine, which contains trans-fatty acids that also increase free radical production and LDL cholesterol.
So where does ghee stand in the battle of good versus bad fats? Most of ghee's saturated fats are short-chain fatty acids, which makes it easily digestible. It also contains up to 27% monounsaturated fatty acids and only 4-5% polyunsaturated fatty acids. Since our body needs both saturated and unsaturated fats this combination is close to ideal. Ghee's rate of absorption is 96%, the highest of all oils and fats.
Quoted from 14782
are these infos meant to be the same as far as i use these oils "raw" or are related also to the "cooking version"?
anyway thank you so much, very interesting post
Quoted from 62938Both are great for cooking, coconut oil is going to offer more benefit of the medium chain saturated triglycerides which as most seem to know has distinct metabolic properties than other fats, particularly the immune supportive benefits when converted to the medium chain monoglycerides. Ccoonut oil may also have a little bit of an edge when it comes to cooking. Ghee is actually pretty high in oleic acid, which although has healthy properties, is not as stable under heat as the fats found in coconut. I don't like to make statements of one being 'better' than the other...they both play awesome roles in health so my answer would be to find ways to appreciate both in your lifestyle.
Quoted from Chloe
Not sure I understand your question....It's basically stating the fatty acid profile differences between ghee and coconut oil....There is no such thing as a cooking version of ghee or coconut oil. Ghee cannot be raw even if it came from a raw source of milk which was churned into
raw butter butter because the process in creating ghee is cooking the butter so butter oil remains while milk solids are removed. So all ghee has been cooked. Coconut oil can be raw but the fatty acid profile wouldn't change if you cooked with it. These are just two different foods with different fatty acid profiles and if SWAMI lists them as beneficial for you, best is to rotate them so you get the benefits of both.
Quoted from susanCThat too Santina is what I love about SWAMI. I am eating such a greater variety of food now--especially with the geno-harmonic.
Quoted from misspuddingIs ghee still okay if someone has a documented food sensitivity to dairy and has an autoimmune condition? My son has a IgG reaction to dairy and nothing else. He has always tolerated butter, but was just diagnosed with IBD, and I am hoping to avoid provoking his condition. I know ghee would be helpful, but have a bit of food PTSD related to his situation... ??)