If you’re anything like I was a few years ago, you have no idea what ghee is. Which is a shame, really. Because ghee is that good. When I finally got on the bandwagon and picked up a jar of that golden deliciousness, I kicked myself for not having tried it sooner. I’m never going to get those ghee-less years back!
So what is ghee? It’s essentially clarified butter. It has all of the rich, complex flavors of butter (even more so, in my opinion) but it’s also – wait for it – lactose-free and casein-free. You guys… that’s a big deal.
We tend to be more familiar with lactose intolerance, which is an intolerance to the sugar found in milk – but the less commonly known casein intolerance can wreak havoc, too. Casein is a milk protein, and it’s known to be the culprit behind a myriad of symptoms, such as eczema, gastrointestinal upset, and joint pain.
So if you like to cook with butter, try ghee. Just make sure you choose a quality, organic brand like this one. Spread it on your toast, saute your veggies with it, add a dollop to your grass-fed steak. If you tend to cook with oils like canola and corn, please do yourself a favor and cook with ghee instead. And while you’re at it, throw the canola oil in the trash. That’s right. Now, please.