Ghee, Clarified Butter

| GHEE, MANTEQUILLA CLARIFICADA | BEURRE DU GHEE

DESCRIPTION: Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375�F, ghee is practical for a variety of sauteing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

CONDITION SPECIFICS:

Cancer superbeneficial for type B
Cancer superbeneficial for type AB

NUTRIENT NOTES:

VITAMINS

Vitamin E (alpha tocopherol)

SPECIALIZED

Encourages Good Bacterial Growth

LIPIDS

Palmitic Acid
Total Saturated
Total Lipid
Butyric Acid
Cholesterol

CARBOHYDRATES

High Calorie

This is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders

IN RECIPES