By Anna Checket

While healthy, unrefined plant-based oils like olive, avocado and flaxseed oil provide a host of anti-inflammatory and health boosting effects, they may not be the best option for high-temperature cooking, like sauteing and frying. The stability of these polyunsaturated oils when exposed to heat (the temperature at which the oils break down, oxidize, and become toxic to cells) is relatively low compared with a primarily saturated fat, which is much more heat stable. So save your plant oils for things like salad, and switch to ghee from grass-fed cows for high-heat cooking.

The term Ghee comes from the Indian subcontinent and has been used through history not only in South Asian cuisine but also in traditional medicine. The preparation is very similar to clarified butter and has historical origins all over the world. The health benefits are compelling:

  • Source of vitamin K – your body can’t make use of calcium unless vitamin K is available to transport it
  • Source of butyric acid, an anti-carcinogen which has been shown to inhibit tumor growth, as well as boosts immune and healing properties of the intestinal tract
  • Source of Vitamin A for hormone balance
  • Lactose and Casein Free (common indigestible components and allergens in dairy)

You can use it as part of any recipe that calls for cooking oil. Use it for baking, melt it to drizzle over roasted veggies, or spread it on your toast. Enjoy!

 

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