What’s great about ghee | MilkioFoodsNZ

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WHATS GREAT ABOUT GHEE

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The reason so many are intolerant to dairy is
because its a relatively new food compared to
coconut oil our systems simply arent used to
it. Humans did not start consuming dairy until
the domestication of animals. Through the
process, people soon learned that fresh milk from
sheep, goats, and yaks had some benefits. There
is even speculation that the consumption of raw,
fermented milk dates back to biblical times. The
fermentation of milk makes it easier to digest,
and still to this day, it is ideal to consume
fermented dairy. In the big picture of human
evolution, 13,000 years isnt much time at all.
Milk and other dairy products still arent very
popular in some parts of the globe. This would
explain why many people are still intolerant to
it. Studies show that throughout the world, dairy
is more or less tolerable. It is said that dairy
intolerance is most common in Finland where 1 in
60,000 newborns are dairy intolerant. However, in
Northern Europe only 5 of people are
intolerant. While the ability to digest dairy
fluctuates due to genetics and other factors, it
is common for 65 of people to lose their ability
to digest dairy after infancy. However, a good
portion of people (such as Northern Europeans)
are able to digest dairy just fine. (6) When it
comes to dairy, its best to see how your body
responds to it and go from there.  The Demand
for Fat You might be wondering, if dairy is not
well-tolerated by humans, why would we go out of
our way to produce ghee? There are many reasons,
actually. It turns out that butter fat is
exceptionally rich in Vitamins A, D and K (IF
pasture-raised). If its high-quality butter
youre getting, then youll be getting a party of
brilliant nutritional goodness

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Whats great about ghee is that it is pure
butter fat. All of the sugar and proteins are
cooked out, leaving behind an easy-to-digest
liquid gold that is grass-fed butter
fat. Essentially, ghee is just butter that has
had the moisture, proteins and sugars cooked out.
Aside from ghees delicious creaminess and subtle
sweetness, ghee makes an exceptional cooking fat.
Because it lacks any water, it doesnt spatter
when used for pan cooking. Also, because it lacks
any sugar and protein, it has a very high smoke
point. For these reasons alone, ghee is superior
to butter. The only time I would say butter has
the upper hand is if it were of outstanding
quality and also raw and cultured. Raw butter is
also very easy to digest, since it contains the
enzymes to aid the digestive process. In
addition, raw butter contains healthy bacteria to
support gut health. If you do not have access to
raw, cultured butter, though, ghee is comparable
if not just as good. However, it will also
attack any protein in food it considers an
invader. This is what happens when we eat a
protein our body doesnt agree with (like casein
from dairy) and there is an immune
response. Heres the deal the immune system will
not attack fat. Because ghee has no casein and is
pure fat, typically people who are very dairy
sensitive can consume ghee liberally and have no
symptoms or immune response. You can try Milkio
Ghee made in New Zealand using 100 grass-fed
cows milk. Milkio Foods is committed to offering
a grand combo of purity and reliability to all
its consumers via its products and for that
simple reason, New Zealand Ghee procured by us
matches the global standard.

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Contact Milkio Foods Office / Accounts 64
(7) 849 0965Sales 64 22 393 4656Technical
64 22 589 3379
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