Ghee during the pregnancy and postnatal is great for women |
post-template-default,single,single-post,postid-1227,single-format-standard,bridge-core-2.4.1,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-child-theme-ver-11.2.1513435585,qode-theme-ver-22.6,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-6.2.0,vc_responsive

Ghee during the pregnancy and postnatal is great for women

Ghee during the pregnancy and postnatal is great for women

Ghee is used traditionally in Indian food and is derived from the butter. Ghee is often call clarified butter, because all moisture and the milk solids are removed.


I will not go so far as to say that butter is completely bad for you, so I would like to share the benefits of eating and cooking with ghee instead of butter.


The benefits of using ghee:


It is great for cooking – Ghee does not contain milk solids, so it is perfect for high temperature cooking. It is considered one of the best oils for baking, frying, and sautéing. The milk solids in the butter burn at a high temperature, causing an unpleasant taste, appearance and smell. Ghee has also sweet taste which makes your food taste more delicious.


Ghee is lactose and casein free – During the clarification process the milk solids are removed. If you are very allergic to dairy products, you need to consult with your doctor, because ghee can contain trace amounts of lactose or casein (we need to be sure to remove all milk solids from the butter)


Ghee may decrease unhealthy cholesterol levels – Ghee has been found to lower the LDL (low-density lipoprotein) the unhealthy type of cholesterol, while butter increase LDL cholesterol levels. Ghee is rich in natural antioxidants, composed mainly of short chain fatty acids, and its cholesterol fraction resists oxidation. This is important since cholesterol becomes harmful when it is broken down or oxidised by free radicals that can lead to clogged arteries and heart problems. The short chain fatty acids present in ghee are metabolised and used for energy immediately by the liver and resist being stored in the body as fat.


Alkalising effect – Ghee has an alkalising effect on the body, while butter has acidifying effect.


According to Ayurvedic medicine – Ghee is a sattvic food (pure, essential, natural, vital, energy-containing) whereas butter is tamasic (heavy, lowing the energy, to be avoided in the diet). Ghee balances all 3 doshas, whereas butter increases kapha. Ghee is often used in Ayurvedic massage oils and supplements.


Nice and rich flavour – I love the taste of ghee. It reminds me of a delicate nutty flavor. One spoon of ghee can replace 3 spoonful of other oil in food preparation.


I use ghee when I cook and I love to add it to just cooked rice or pasta.


You can buy ghee but its so easy to make it yourself, so its no sense to spend a money in specialty shops, while you can do it at home 🙂






You need best quality organic, unsalted butter



Put butter in a pan and melt it over low heat – do not let it burn!



Leave to simmer for a few minutes until foam forms.

Remove the foam with a spoon and/or filter it through cheesecloth.




pour it into a bowl, it should be clear, golden colour.



allow it to cool and becomes hard.


Ghee has a long shelf life of six to eight months, even at ambient temperatures, and does not require refrigeration like butter does.

No Comments

Post A Comment