Carotino Better Ghee, 1kg

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Butyrate, or butyric acid, is a short-chain fatty acid that plays a central role in gut health. Some studies, including those on animals, have suggested that it may help support healthy insulin levels, fight off inflammation, and provide relief for individuals suffering from conditions like Crohn’s disease and ulcerative colitis.

Plus, by removing the milk solids from the final product, ghee becomes free of casein and lactose. Many people have allergies or sensitivities to these ingredients, which can result in symptoms like bloating, gas, nausea and abdominal pain. Because ghee is made by heating butter to separate the liquid and milk solids from the fat, it shares a similar nutrient profile to butter. Both are high in saturated fat as well as fat-soluble vitamins A, E and K. However, there are some unique differences that set the two apart. Winners: Winter Prize Draw (December) - Rebekah Lewington of Saxmundham, Suffolk; Autumn Draw (October) Safeena Ahmed of Rochdale, Lancashire; Late Summer Draw (August) - Helen Taylor of Inverness, Scotland; Early Summer Draw (June) - Liz Cook of Coulsdon; Surrey; Spring Draw (May) - Lauren Reed of Ashford, Kent; Winter Draw (March) - Fiona Karbal of Birkenhead.Compared to butter, it has a higher smoke point, more intense flavor, and a greater amount of short- and medium-chain fatty acids — not to mention a host of ghee benefits. In addition to the nutrients above, it is also a good source of butyric acid and conjugated linoleic acid, both of which have been associated with a number of health benefits, such as reduced inflammation and increased fat loss. Benefits 1. It Has a High Smoke Point As mentioned above, ghee is an excellent source of butyrate, the short-chain fatty acid that is crucial to maintaining optimal digestive health. Butyrate provides energy for the cells in the colon, helps support gut barrier function and fights off inflammation.

Although inflammation can be a normal immune response to help defend the body against foreign invaders, long-term inflammation is believed to contribute to the development of chronic disease. Used for thousands of years and a staple in Ayurvedic healing practices, ghee is one of the most powerful healing foods out there. But what is ghee butter, and why should you add it to your pantry? What Is Ghee? Not only that, but CLA, one of the primary fatty acids found in ghee, has also been associated with reduced body fat mass as well. Additionally, some studies have suggested that butyrate may provide relief from constipation. A review out of Poland, for example, noted that butyric acid has been shown to reduce pain during defecation and improve peristalsis, or the contraction of muscles in the intestines, to help propel food through the digestive tract. 10. It Relieves Inflammation Ghee benefits come from the nutrition ghee provides. It’s high in fat and provides an extra dose of several fat-soluble vitamins, such as vitamin A, vitamin E and vitamin K. One tablespoon (14 g) of ghee (clarified butter) contains:

One of the best ghee benefits is that it’s free of lactose and casein protein. Some individuals have a milk allergy, which may stem from a heightened sensitivity to casein, and others may be hypersensitive to lactose. For individuals with a casein allergy, the reaction may include swelling of lips, mouth, tongue, face or throat; hives; or congestion. Regularly incorporating a few servings of ghee into your diet can help you meet your vitamin K needs. Vitamin K is essential to many aspects of health, such as blood clotting, heart health and brain function. It’s also incredibly important when it comes to keeping your bones healthy and strong. Ghee contains butyrate, a type of fatty acid that has been shown to inhibit inflammation in some test-tube studies. This could have far-reaching benefits when it comes to preventing inflammatory conditions like arthritis, inflammatory bowel disease, Alzheimer’s, diabetes and even certain types of cancer. Ghee is similar to clarified butter, which is produced by heating butter to remove the milk solids and water. However, in comparing ghee vs. clarified butter, ghee is simmered longer to bring out the butter’s inherent nutty flavor and is left with a higher smoke point than butter, meaning that it can be heated to a higher temperature before it starts to smoke. First of all, ghee contains nearly double the amount of short- and medium-chain fatty acids as butter. These types of fats are metabolized differently in the body than long-chain fatty acids, and studies show that they are not associated with heart disease.

Making ghee is simple and can be done with minimal ingredients right from your own kitchen. Plus, making it at home can help it retain more nutrients than the commercial ghee that has been made in a centrifuge. IngredientsWinners: Christmas Draw (December) - Jan MacGregor of Norfolk; Autumn Draw (October) - Arthur Humphreys of Anglesey, Wales; Summer Draw (July) - Nadia Stanbridge of High Wycombe; Spring Draw (May) - Kellie Collister of the Wirral; Valentine's Draw (Feb) - Elizabeth Sullivan of St Helens, Merseyside. The smoke point is the temperature at which an oil begins to burn and smoke. Not only does heating a cooking fat above its smoke point put it at a greater risk of hitting its flash point and causing a fire, but it also breaks down important phytonutrients and causes the fat to oxidize and form harmful free radicals. With the surge in popularity of health trends like the ketogenic diet, healthy fats have garnered a lot of attention. Right alongside familiar favorites like olive oil and coconut oil is ghee, a type of fat made by heating butter — ideally grass-fed butter — to boost its natural nutrient profile and flavor. It is full of fat-soluble vitamins and healthy fatty acids, and ghee benefits can range from building stronger bones to enhancing weight loss. This important fatty acid is also made by the gut flora when you eat fiber. As the primary source of energy for the cells in your colon, butyrate is key to promoting a healthy gut microbiome, which plays an integral role in health and disease. 6. It Has a Strong, Buttery Flavor Those with a lactose intolerance have a difficult time digesting the milk sugar lactose, but symptoms are generally much less dangerous than a casein allergy. Symptoms of lactose intolerance may include bloating, flatulence, nausea, vomiting, gurgling and cramps. The majority of people who have sensitivities to either casein or lactose don’t have an issue with ghee, as these elements have been removed through skimming and straining. 4. It Contains Conjugated Linoleic Acid