Ghee is a variation of clarified butter that is popular in India. It is made from cow milk butter, which is treated with low heat until the water evaporates, leaving behind milk solids. The solids are skimmed off or strained if needed. What remains is only clarified liquid fat known as ghee. Because ghee is treated with low heat, usually under 100 degrees, it retains more nutrients than standard clarified butter.
Ghee is used in tandem with herbal medication as a part of Ayurveda, a centuries-old form of alternative medicine practiced in India. Beyond its believed spiritual and medicinal properties, ghee has recently gained traction as a healthier alternative to standard butter. However, while there is an increase in scientific studies confirming its health benefits, more research is needed.
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