Ghee, a staple in Indian cuisine, has been gaining popularity as a superfood. But what makes it so special? Let's dive into the science behind it.

Ghee is a type of clarified butter, made by heating butter until the milk solids separate. This process removes lactose and casein, making it suitable for lactose-intolerant individuals.

Ghee is rich in healthy fats, including medium-chain triglycerides (MCTs) and conjugated linoleic acid (CLA), which have been linked to numerous health benefits.

MCTs in ghee are easily digested and provide a quick source of energy for the body. They have also been shown to improve brain function and aid in weight loss.

CLA, on the other hand, has been found to have anti-inflammatory and anti-cancer properties. It may also help in reducing body fat and improving heart health.

Ghee is a good source of fat-soluble vitamins like A, D, E, and K, which are essential for maintaining healthy skin, bones, and immune system.

The high smoke point of ghee (around 485°F) makes it suitable for cooking at high temperatures without producing harmful free radicals, unlike other cooking oils.

Ghee contains butyrate, a short-chain fatty acid that has been linked to improved gut health and reduced inflammation in the body.

The presence of antioxidants in ghee helps in fighting free radicals and protecting the body against oxidative stress, which can lead to chronic diseases.

With its numerous health benefits and delicious taste, it's no wonder that ghee has been considered a superfood for centuries. So, go ahead and add a dollop of ghee to your meals for a healthier and tastier option.