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butter vs ghee

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  • butter vs ghee

    are there any benefits to grass fed butter instead of grass fed ghee? im eager to know.

  • #2
    Vit K2? I'm off dairy, so only ghee for me.

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    • #3
      i thought they both have k2

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      • #4
        noob here....what is ghee?
        A rose by any other name.

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        • #5
          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.
          Last edited by raney; 01-16-2012, 09:32 PM.

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          • #6
            Originally posted by rabraham2 View Post
            noob here....what is ghee?
            Clarified butter... no casein or lactose.

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            • #7
              ah. interesting. I didn't know that...maybe i did....might have heard it mentioned on "How It's Made" or the food network....i can't remember. But thanks for answering my question!
              A rose by any other name.

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              • #8
                another butter v ghee question

                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?
                thanks all!
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                • #9
                  Is there benefits to butter vs ghee?

                  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.
                  Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                  • #10
                    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.

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                    • #11
                      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!
                      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                      • #12
                        Ghee or ‘clarified butter’ (as they call it in the West) has always been considered as the promotive of health, memory, intelligence, fertility, of vital essence and nourishment in Ayurveda. Adding Ghee to a meal lowers its Glycemic Index (GI).It slows stomach emptying, delaying the process of converting food to blood sugar. Hence, more the fat, the slower the sugars (‘carbohydrates’) are digested, and lower is the glycemic index. So include good fats in your meals like curd ,milk, ghee .

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                        • #13
                          Ghee is a wee bit beyond clarified butter. To make ghee you boil butter till it turns clear and let the thing sit for a while. While its still warm, and has separated into 3 parts, you remove the top light/white parts, pour the middle clear part into another container and stop before the brown sediment. That clear liquid is ghee. No lactose or casein. Pure saturated fat.
                          I believe it originated as a preserving mechanism. Butter will go bad, ghee will not. Refrigeration not needed.
                          As a flavor enhancer it is beyond anything you have today (MSG, Maltodextrin etc etc) possibly matched in some cases by olive oil or other similar fats.

                          There is 2 reasons why its is very important especially in the context of south indian food. In a traditional South indian meal, it could be the only source of fat. Its a 3 course meal based around rice.
                          And without ghee/fat you will not absorb curcumin from turmeric. Which is why they use ghee as a condiment to anything that has curcumin in it. I was as a child told "that's how we do it" nothing about why. Took me 48 yrs to figure out why.

                          The alternative to ghee in that regard is black pepper. But that only works for curcumin not for other fat soluble vitamins and minerals.

                          Thanks.
                          Srinath.

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                          • #14
                            Back on topic and the question...............

                            Butter has some moisture and some protein in it. That's why it bubbles for a moment in the frying pan (water) discolors and "burns" if overheated.

                            Nutritionally, I doubt if there is any difference or significant difference. I'm gonna guess there is as price difference., grass fed or not.

                            One might quibble, but since neither will be a significant source of calories, it doesn't matter. Like sea salt and all it's worshipped minerals. Yeah, but you ain't eating 8 oz at a time.

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                            • #15
                              You know you guys keep responding to spam, right? Anything that is dredged up from 2012 or the ilk with some
                              random reply is spam.. an then is perpetuated by you two.

                              JUST SAYING. DON'T HURT ME!

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