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I've read (uncorroborated) statements that a percentage of the cholesterol in ghee may be oxidized by the heat introduced during the skimming process. You also have to consider that 30% of butterfat is unsaturated (albeit mostly MUFA), so also potentially oxidizable.
Otherwise, I think k2 levels are fairly consistent (15mcg / 100g serving) in pastured butter, which should carry over to the ghee in whole, as it is a fat soluble vitamin.
In short, I'd say no; you get the potential allergens of trace amounts of casein and lactose in butter, without any real benefits that aren't imparted to ghee. Butter sure is tasty though.
i've had a strange experience and i'm curious if i'm the only one
ghee upsets my stomach (bloating and sort of a sloshy liquid feeling), and so does conventional butter (the same), but the kerrygold grassfed seems to be just fine.
for the life of me I can't reason why, but if it's something systemic I'd like to know the cause... ideas?
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Well, ghee is more heat stable, it's pretty much non-dairy at this point so suitable to those intolerant to lactose or casein, it won't generate much of an insulin response unlike butter and since the milk solids are removed it's therefore less inflammatory.
But butter tastes better. At least IMO. It's rich and spreadable, unlike ghee. That makes it more versatile. Butter is more than just a cooking fat. Ghee to me is just a cooking oil.
I would give up ghee before I gave up butter. Butter is a cooking fat, a flavor, a topping and a sauce. The creaminess and richness is lost once converted into ghee. I still like ghee - it's very flavorful compared to most oils - but it's no butter.
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Agreed with Chocotaco - it's better for higher temp cooking. I use it in place of where I once upon a time used veggie oil (shudder) to fry - if that helps.
I like ghee IN things but I don't use it as a condiment. Butter is better for spreading, sauces etc but on the other hand, in my opinion ghee lends better depth of flavor when it's incorporated into something very savory. I like to sautee with it. But if I'm going to try and add flavor by putting a pat of one or the other on veggies or steak - I'm a butter girl.
Ghee really makes Indian food taste good in a way that butter doesn't. If you make any chicken tikka masala, put some extra ghee in it and you'll see. Put enough that you see pools of molten ghee in the sauce. Yum!
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