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Are you seriously NOT eating ghee yet?

 

Guest Post by Kiki Athanas from Mindfully Exponential.

 


 

If you haven’t taken advantage of incorporating this incredibly healthy - and even more so delicious - ingredient into your diet yet, you’re seriously missing out!

 

As a health nut and foodie myself, I try to be patient and extra-understanding when people look at me with that confused-yet-intrigued look on their face after I mention one of my favourite superfoods or superherbs. I do my best to remember that just because I find it fun and exciting to research medicinal mushrooms, how to culture foods, and exactly how to soak and sprout seeds for optimal health - maybe not everyone else does do too. I even acknowledge that some people - dare I say - don’t shop at a health food store at least weekly! Craziness to me, but I accept.

 

What I am still struggling to understand, though, is why in the world some people are still using regular old butter instead of ghee. Furthermore, why they haven’t even heard of ghee, and are afraid to use it! Now I’m addressing two categories of people here:

 

  1. Those who use butter and are simply unaware of what the heck ghee is!
  2. Those who avoid butter (“ah - fat!”) and look like a deer in headlights if you tell them that this - slightly higher fat - rendition of it, is indeed healthier.

 

Let’s start with the butter-lovers - they’re my favourite converts, it’s just too easy! Ghee is really just clarified butter, which is attained through a simmering process removing the water and milk fats - leaving behind a yummy, nutty, “buttery-er” flavor. 


This my friends, is an easy sell.


“You like butter?”

“Yupp.”

“How about butter that tastes better?”

*Passes over a bag of popcorn coated in LEE’S BROWN BUTTER GHEE*

“Sold.”

 

Upgrades are easy pitches → shifting mindsets, on the other hand, not so simple…

 

A lot of us are crazy fearful of “fat”. Although the marketing messages around fat is rapidly changing (see The Whole30, The Paleo Diet, The Keto Diet, etc.), many of us are still scarred by the Weight-Watchers mentally of cutting fat. Hence, we opt for zero-fat yogurt (is this even food?), reduced-fat peanut butter (weird…), and are proud of ourselves when we pour skim milk into our coffees instead of cream. It’s all a bit twisted, because good quality fats are what the body needs to function optimally, so starving yourself of this essential macronutrient is not only wrong - it’s dangerous!

 

Enter ghee, one of those “good quality fats” I’m referring to. It’s rich in short-chain and medium-chain fatty acids and butyrate, and these are the fats that our body burns are fuel (rather than stores as “fat”). So basically what I’m saying is, you can eat fat to burn fat. Too good to be true? Nope - studies have proven that medium and short chains are not associated with cardiovascular disease, as the body actually metabolizes these fats in a different manner than long-chain fatty acids (1).

  

That information usually gets people a tad more “open” to the idea of - godforbid - cooking with more fat (rather than avoiding it like the plague). I use the word “cooking” purposefully here, because that’s my all-time favourite benefit of ghee: you can fry with it at high temperatures and all of the nutritional elements remain safe and sound! This is due to ghee’s high-smoke point (cue: all the press around coconut oil and how you can cook with it, unlike olive oil which should remain for “cold” uses like in salads and dressings). Sure, coconut oil is great, but sometimes you don’t want coconut-flavour eggs (or ever?). A Sunday morning fry-up just tastes that much better when it’s fried in butttteeerrrrrr! Well my friends, now you can have your cake - and eat it too! Upgrade your butter to ghee; upgrade your brekky to a healthier & even more delicious creation. With ghee, it’s possible.

 

Okay last thing I am hesitant to bring up - but I’m just going to get straight to it and address the elephant in the room! Ghee can be...well...a little pricier than butter. Combine that with opting for a local, organic variety, and let’s face it: you’re paying for the premium. Is it worth it? If you want to nourish your body without any of the pesticides, hormones, or antibiotics present in the butter that comes from cows grazing on genetically-modified feed - it comes at a slightly higher, but definitely worthwhile cost. It’s also important to remember that ghee often lasts quite a while longer than butter. Ghee can be stored safely in the fridge for a full year (or even in your pantry as long as you’re not introducing any bacteria into the jar - i.e. use a clean utensil every time!) and because it’s so rich, a little goes a long way. It’s an investment in your health, happiness, and - if you happen to get it from Lee’s Provisions, it’s also now an investment in the elephants! Not kidding - read more here.


So there you have it, whether you fear or embrace the fatty goodness in life, I invite you to do yourself a favour and jump on this health & wellness bandwagon with ghee. You may or may not regret your expensive membership to that new cool underground cycle gym. Ghee, on the other hand, is one of the health & wellness (or “longevity”) trends of 2018 that you’re going to want to get behind - without any regret.