These buttery, grass-fed ghees up the nutritional ante while providing you with a myriad of ways to perk up your meals.
As a staple in Indian cuisine and Ayurvedic medicine, ghee is a class of clarified butter that’s been heated until its milk solids caramelize. The milk solids are then strained out, which removes the lactose and leaves behind a pure layer of butterfat. Ghee is a good source of vision-supportive vitamin A, as well as butyric acid, a fatty acid that helps reduce inflammation in the body.
1 / NOT-SO-SINFUL SPREAD
This story is from the April 2018 edition of Clean Eating.
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This story is from the April 2018 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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