We have all heard the question before: Is ghee better than butter for health? The answer is “Yes,” if you have issues consuming dairy products
This may be one of the most-asked questions involving ghee: Is ghee better than butter?
It depends on how one considers the notion of being “better,” but there are definitely a variety of reasons to use ghee instead of butter, especially if you have problems consuming dairy products.
Ghee is produced by clarifying butter. This is done by melting regular butter until it separates into liquid fats and milk solids. Once this separation occurs, the milk solids are removed, and the resulting product is ghee. Taking away the milk solids means that ghee has less lactose and casein than butter does, making it easier to digest for people who have shown signs of intolerance to dairy.
A deeper look into lactose and casein
Lactose and casein are two of the biggest problem-causing components in dairy, and their presence in food can lead to allergies and sensitivities.
Casein is the most-common protein in mammalian milk, accounting for nearly 80% of proteins in cow’s milk. People can have allergies to casein; experiencing hives, rashes, breathing problems, or pain in the gut and abdomen when the protein is consumed.
People who are lactose intolerant experience digestive problems after consuming dairy products. According to a study entitled The acceptability of milk and milk products in populations with a high prevalence of lactose intolerance, nearly 75% of the world’s population is impacted by some level of lactose intolerance.
Lactose intolerance often develops in people because of their small intestine’s inability to produce enough of an enzyme known as lactase. Lactase is responsible for digesting lactose, which is a form of milk sugar. When deficient levels of lactase are produced, the undigested dairy products move on from the small intestine to the colon. This can lead to undesirable symptoms of lactose intolerance, including bloating, gas, stomach pain, diarrhea, or constipation.
Is ghee better than butter for cooking?
If you are cooking at high temperatures, or are prone to burning the food you prepare, ghee may be a better option than butter for cooking.
Butter begins to smoke or burn at 350°F (177°C). Ghee, on the other hand, has a smoking point of around 485°F (252°C). That means you have about 135°F between the two burning points.
If you sauté or fry a lot of foods, then using ghee will help you do so without burning your food.
Ghee is better than butter if you have sensitivities to dairy, or you cook at high temperatures
Ghee and butter are fairly similar from a nutritional value standpoint. However, for people who are lactose intolerant or have a sensitivity to casein, ghee is a better option because it lacks the milk proteins that cause so many people’s digestive issues.
Furthermore, ghee is a superior cooking oil for anyone that uses high temperatures, or is prone to accidentally burning their meals.
Try our ghee products if you have a sensitivity towards dairy. Or if you want to take your cooking prowess to the next level. We offer an array of delicious ghee options, including:
- The acceptability of milk and milk products in populations with a high prevalence of lactose intolerance.