Ghee is a word that still remains uncommon in most households despite the fact that it is one of the most versatile items you can have in your kitchen. It is a traditional Ayurvedic preparation of clarified butter Right 4 All Types, so it should be in every Blood Type Diet compliant home as a butter replacement.
Ghee is loaded with short chain fatty acids, including butyric acid. Butyric acid normally appears because of colonic fermentation of fiber within the gut. It is a preferred source of energy for the cells within your intestinal lining and studies support that it makes dietary fiber even more efficient at supporting the cells in your body.
Here’s an easy recipe to make your own Ghee:
[Preparation time: less than 30 minutes]
- 1 lb organic, unsalted sweet butter
Place the butter in a medium saucepan over medium-high heat. Bring the butter to a boil. Once boiling, reduce the heat to medium. The butter will form foam, which will disappear. Continue cooking. Once the butter forms foam a second time, the ghee is done. Gently pour the ghee through cheesecloth or a fine mesh strainer to remove the milk solids that formed at the bottom of the pan. Store in an airtight container, and keep it away from moisture. It does not need to be refrigerated, and it can last for about a month as long as no moisture is introduced. Make sure to never dip a wet utensil into the ghee jar to prevent this.