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Differences Between Ghee and Butter

While butter adds a unique flavour to many dishes, cow ghee can also contribute to a stronger and nuttier flavour. Both ghee and butter can substitute oil in many recipes and depending on your diet; ghee can be a healthier alternative for you. Ghee undergoes a longer heating process than other types of clarified butter, meaning it has a higher burning point.

While butter adds a unique flavour to many dishes, cow ghee can also contribute to a stronger and nuttier flavour. Both ghee and butter can substitute oil in many recipes and depending on your diet; ghee can be a healthier alternative for you. Ghee undergoes a longer heating process than other types of clarified butter, meaning it has a higher burning point.

Ghee and butter are both produced from cow’s milk, which means their nutritional values are similar. However, pure cow ghee contains fewer levels of dairy proteins which makes it a better choice for people with dairy products tolerance. So, how is ghee produced, and how is it different than butter?

How is Cow Ghee Made?

Ghee is produced through heating butter to separate the milk and liquid from the fat. In this process, the milk becomes solid, and the remaining oil forms ghee. As a result, ghee contains less dairy protein than regular butter. It also consists of fat-soluble vitamins, vitamin A and omega-3 fatty acids. This healthy oil and butter alternative is recognised by Ayurvedic culture and has been used for thousands of years.

What are the Differences between Ghee and Butter?

  • Ghee has a higher smoke point

Ghee has a higher smoke point than most other alternatives, which makes it perfect for deep-frying and sautéing. While butter can burn at 350°F (177°C), ghee can withstand up to 485°F (252°C). It also produces fewer toxins when heated in comparison to other cooking oils.

  • Cow ghee is a lactose-free substitute

 Another distinction between butter and ghee is that ghee contains fewer dairy proteins. During the production of ghee, milk is separated from fat which makes it a great butter substitute for people with lactose intolerance or allergies from dairy products. In addition to the lower level of proteins, ghee also contains less casein and milk sugars than regular butter.

  • Ghee has a rich nutritional profile and yields numerous nutritional benefits

While both butter and ghee contain almost 100% calories from fat, ghee comprises a higher concentration of fat. It also consists of fat-soluble vitamins, vitamin A and omega-3 fatty acids and provides more butyric acid and healthy fats. These healthy short-chain saturated fats and acids are believed to promote gut health and reduce inflammation.

  • Cow ghee can aid in weight loss

Ghee also contains a higher level of conjugated linoleic acid, also known as an omega-6 fatty acid. It’s a polyunsaturated fat that can boost healthy fat loss. Health experts recommend consuming one to two teaspoons of cow ghee daily to burn fat and increase energy. Also, fats found in ghee can stimulate digestion, which is a critical factor in healthy weight loss.

  • Cow ghee contains butyrate acid

Butyrate acid is a fatty acid that plays a vital role in digestive health. The colon produces butyrate acid through the bacterial fermentation of fibre. Meanwhile, ghee contains butyrate which the colon uses as a source of energy. It is also known as a gentle and natural solution for constipation.

Is Cow Ghee Better than Butter?

To conclude, ghee has somewhat better nutritional numbers and valuable health benefits than butter. When consumed in moderation, ghee helps enhance digestive health and boosts weight loss. And since it is lactose-free and does not contain the milk protein casein, ghee is healthier and more suitable for people with allergies to dairy components. Finally, if you cook at high temperatures, cow ghee will be a healthier option due to its high smoke point.

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