Eating Ghee Butter Is Actually Good For The Heart (And Here’s How To Make Your Own)

by DailyHealthPost Editorial

ghee butter

Many health experts since the 1970’s have utterly condemned saturated fats and have led us all to believe that when we consume them, we are hurting ourselves by increasing our risks of developing major health problems like cardiovascular disease.

But emerging evidence suggests that not all saturated fat is made equally, and not all of it is going to be bad for us either.

France Has Lowest Cardiovascular Disease Levels

Dr. Aseem Malhotra is out to prove saturated fat can be healthy and to back this up has announced that the biggest saturated fat consumption goes on in France and France has the lowest incidence of cardiovascular disease in the world[1].


He also goes on to say that the food industry has wrongly replaced saturated fats with so called low fat foods that have had the fat content replaced with sugar or artificial sugar and refined carbohydrates – all of which have now been found to time and time again cause health problems.

What Is Ghee Butter?

Ghee is a type of clarified butter that is actually 40% saturated fat and is very popular in Indian cuisine and by the Ayurvedic medical fraternity.

Ghee is produced in such a way that removes most of the moisture, by heating the butter to a certain temperature, holding it there where in this time moisture can evaporate.

After this is completed, the milk solid has started to caramelize which is then removed by straining. It is this caramelized part that goes on to become the best quality Ghee on the market and favored in Indian cuisine.