Certified Organic, New Zealand Grass-Fed, Ghee
Did you know? Absolute Organic Ghee is a rich and nutritious spread full of healthy fatty acids and antioxidants with a delicious and strong taste of butter. Extracted from New Zealand butter, our ghee is hand made in Australia following the traditional Ayurvedic methods. Serving Suggestions Due to its high smoke point and delicious taste, Ghee is perfect to replace your regular oil when cooking or baking, or even your butter spread if looking for a tastier alternative with less lactose.
100% GRASS-FED, CLARIFIED BUTTERFAT: Ghee is thoughtfully produced in the traditional Ayurvedic method by slowly heating grass-fed butter over an open flame, carefully removing the moisture and milk solids resulting in pure, clarified butterfat that preserves only the best parts of butter. This process removes nearly all casein and lactose.
VIBRANT, DELICIOUS BUTTERY TASTE: Ghee features a natural rich and buttery flavour that enhances a wide variety of foods and beverages. As versatile as it is delicious, try replacing it with milk in your coffee or drizzled over any food, to upgrade your meal and power your day.
IDEAL FOR COOKING APPLICATIONS: Grass-fed Ghee’s high smoke point of 250°C makes it great for most cooking applications. This means your ghee-cooked foods, like roasted veggies, will not have oxidative damage that other, less stable cooking fats might. Cook, roast, bake, spread, drizzle, sauté, rub, glaze, brush … the uses are endless!
- ALL-NATURAL, QUALITY FAT WITH NO UNWANTED EXTRAS: Grass-fed Ghee is made from the milk of grass-fed, pasture-grazing cows. It is sugar-free, gluten-free and non-GMO. There are no colours, dyes, flavour enhancers, or preservatives added. Just 100% pure butterfat from grass-fed cows.
What is Grass-Fed Ghee?
Ghee is similar to clarified butter, which is produced by heating butter to remove almost all the milk solids, casein, lactose and water. It is almost pure butterfat from grass-fed cows. However, in comparing ghee vs. clarified butter, ghee is simmered longer to bring out the butter’s inherent nutty flavor and is left with a higher smoke point than butter, meaning that it can be heated to a higher temperature before it starts to smoke.
Not only that, but ghee is rich in beneficial nutrients and contains several fatty acids that are important to health. Plus, there are numerous benefits of ghee, and some of its components have been shown to do everything from boost weight loss to improve digestion and relieve inflammation.
Ghee Benefits by Dr Josh Axe
“1) It Has a High Smoke Point
The smoke point is the temperature at which an oil begins to burn and smoke. Not only does heating a cooking fat above its smoke point put it at a greater risk of hitting its flash point and causing a fire, but it also breaks down important phytonutrients and causes the fat to oxidize and form harmful free radicals.
Unfortunately, most cooking oils with a high smoke point are less-than-stellar for your health. Canola oil, peanut oil, corn oil and soybean oil are usually genetically modified and also often partially hydrogenated to increase their stability.
Ghee, on the other hand, is an excellent choice for cooking because of its high smoke point and beneficial effects on health. The smoke point of ghee is 250 degrees Celsius, which is much higher than the smoke point of butter at 176 degrees Celsuis. This means that you can easily use ghee for baking, sautéing and roasting without the risk of destroying the important nutrients that it contains that provide all these wonderful ghee benefits.2) It’s Packed with Fat-Soluble Vitamins
Adding a few servings of ghee into your day is an excellent way to squeeze in some extra fat-soluble vitamins. It can help boost your intake of vitamin A, vitamin E and vitamin K, all important nutrients that play a role in everything from maintaining healthy vision to keeping your skin glowing.
This can be especially crucial if you suffer from any conditions like leaky gut syndrome, IBS or Crohn’s Diseas, as your body may have difficulty absorbing these fat-soluble vitamins. Ghee benefits your health by providing a boost of these nutrients to help you meet your daily needs.3) It’s Mostly Free of Lactose and Casein
One of the best ghee benefits is that it’s free of lactose and casein protein. Some individuals have a milk allergy, which may stem from a heightened sensitivity to casein, and others may be hypersensitive to lactose. For individuals with a casein allergy, the reaction may include swelling of lips, mouth, tongue, face or throat; hives; or congestion.
Those with a lactose intolerance have a difficult time digesting the milk sugar lactose, but symptoms are generally much less dangerous than a casein allergy. Symptoms of lactose intolerance may include bloating, flatulence, nausea, vomiting, gurgling and cramps. The majority of people who have sensitivities to either casein or lactose don’t have an issue with ghee, as these elements have been removed through skimming and straining.4) It Contains Conjugated Linoleic Acid
Ghee is jam-packed with conjugated linoleic acid (CLA), a fatty acid associated with a long list of health benefits. Some studies have found that CLA may be effective in reducing body fat, preventing cancer formation, alleviating inflammation and even lowering blood pressure. (1, 2, 3)
Keep in mind that grass-fed dairy provides a higher concentration of this important fatty acid. (4) Opt for grass-fed ghee whenever possible, or be sure to use grass-fed butter if you’re making ghee at home.5) It’s Loaded with Butyrate
Butyrate, or butyric acid, is a short-chain fatty acid that plays a central role in gut health. Some studies have suggested that it may help support healthy insulin levels, fight off inflammation, and provide relief for individuals suffering from conditions like Crohn’s disease and ulcerative colitis. (5, 6, 7)
This important fatty acid is also made by the gut flora when you eat fiber. As the primary source of energy for the cells in your colon, butyrate is key to promoting a healthy gut microbiome, which plays an integral role in health and disease. (8, 9)6) It Has a Strong, Buttery Flavor
By removing the milk solids and water from butter, ghee is left with a stronger, more intense flavor than regular butter. Its taste is also often described as nuttier, richer and deeper than butter. When you’re cooking with ghee, you may find that you’ll need even less to get that same satisfying, buttery flavor.7) It Strengthens Your Bones
Regularly incorporating a few servings of ghee into your diet can help you meet your vitamin K needs. Vitamin K is essential to many aspects of health, such as blood clotting, heart health and brain function. It’s also incredibly important when it comes to keeping your bones healthy and strong.
This is because vitamin K is directly involved in bone metabolism and increases the amount of a specific protein that is required to maintain the calcium in your bones. In fact, a study published in the American Journal of Clinical Nutrition looked at the diets of 2,591 adults and found that a low intake of vitamin K was associated with a reduced bone mass density in women. (10)
Ghee supplies a small amount of vitamin K but can make a big difference when combined with an overall healthy diet and lifestyle — not to mention all the other ghee benefits you can get.8) It Promotes Healthy Weight Loss
The medium-chain fatty acids found in healthy fats like ghee and coconut oil can boost fat burning and help ramp up weight loss. A 2015 review comprising 13 trials actually found that medium-chain triglycerides helped decrease body weight, waist and hip circumference, total fat, and belly fat compared to long-chain triglycerides. (11)
Not only that, but CLA, one of the primary fatty acids found in ghee, has also been associated with reduced body fat mass as well.
Curious how to use ghee for weight loss to achieve maximum results? Swap out unhealthy fats like vegetable oils for ghee instead, and try roasting, sautéing or baking your favorite healthy dishes to get the most out of these ghee benefits.9) It Improves Digestion
As mentioned above, ghee is an excellent source of butyrate, the short-chain fatty acid that is crucial to maintaining optimal digestive health. Butyrate provides energy for the cells in the colon, helps support gut barrier function and fights off inflammation. (12)
Additionally, some studies have suggested that butyrate may provide relief from constipation. A review out of Poland, for example, noted that butyric acid has been shown to reduce pain during defecation and improve peristalsis, or the contraction of muscles in the intestines, to help propel food through the digestive tract. (13)10) It Relieves Inflammation
Although inflammation can be a normal immune response to help defend the body against foreign invaders, long-term inflammation is believed to contribute to the development of chronic disease. (14)
Ghee contains butyrate, a type of fatty acid that has been shown to inhibit inflammation in some test-tube studies. (15) This could have far-reaching benefits when it comes to preventing inflammatory conditions like arthritis, inflammatory bowel disease, Alzheimer’s, diabetes and even certain types of cancer.”
Why is Grass-Fed Ghee Better?
Butter is the secret ingredient that makes you Bulletproof. Fat soluble vitamins (like K2) in butter protect against heart disease, atherosclerosis, osteoperosis, and digenerative disease. Butyrate is also found in butter and is an anti-inflammatory.
Not all butter is created equal. Butter must come from grass-fed cows. It is higher in omega-3's, CLA, beta-carotene, Vitamin A, Vitamin K, Vitamin D, Vitamin E, and antioxidants. Studies have shown it increases CLA in rats, which protects against cancer.
Ghee benefits come from the nutrition ghee provides. It’s high in fat and provides an extra dose of several fat-soluble vitamins, such as vitamin A, vitamin E and vitamin K. One tablespoon of ghee butter contains approximately: (18)
- 112 calories
- 0 grams carbohydrate
- 0 grams protein
- 12.7 grams fat
- 0 grams fibre
- 391 IU vitamin A (8 percent DV)
- 0.4 milligrams vitamin E (2 percent DV)
- 1.1 micrograms vitamin K (1 percent DV)
In addition to the nutrients above, it is also a good source of butyric acid and CLA, both of which have been associated with a number of health benefits, such as reduced inflammation and increased fat loss. (19, 20)
Most dairy intolerance is caused from foods that still contain significant amounts of the milk solids. The milk solids in dairy products are where the proteins and sugars are found. Casein, the predominate proteins found in milk and lactose, one of the sugars, are two of the biggest causative agents for dairy intolerance. In general, the liquid portion of milk (the whey and butterfat) is not what causes dairy intolerance (or allergic reactions) but if they do, trace remnants of milk solids that remain in with the whey or butterfat are the likely culprits for triggering problems. Commercial cow milk is a common problem for those who are intolerant to lactose. It has a significant amount of milk proteins and sugars.
Many people who have dairy intolerance simply avoid consuming dairy products. This is unfortunate, because there are so many important nutrients found in dairy and there are sometimes simple solutions to manage dairy intolerance.
If you are sensitive to the milk proteins…
… then you need to choose products that have had most of the milk solids removed from them. As mentioned earlier, the casein milk proteins are the most problematic dairy proteins which triggers both dairy intolerance and true allergic reactions. It has also been found to worsen the symptoms of autistic children. (Casein strongly affects the symptoms of autistic children, along with gluten, another protein found in many grains.)
Here are some other alternatives:
Whey - This is the serum or liquid portion of milk. Usually, people who cannot tolerate dairy do fine with whey. The serum proteins in whey are highly digestible, and whey only has small amounts of the casein proteins when the milk solids are carefully separated. Milk solids are heavier and will tend to separate out and sink to the bottom. By carefully removing the liquid whey and then filtering it to further remove the milk solids, you can eliminate most all of the casein from the whey. The remaining milk solids can also be precipitated out with an enzyme like rennet or citric acid. You will still get protein, minerals and some vitamins in whey. If it’s not been pasteurized, many water soluble vitamins such as various B complex & C vitamins remain intact and you will also get the beneficial probiotic bacteria.
Butter - Some people who can not consume milk or cheese (even unprocessed dairy) can tolerate butter because much of the milk proteins have been removed. Butter is comprised primarily of butter fat. You can also buy cultured butters to get more probiotic benefit.
Grass-Fed Ghee - is the least likely dairy product to cause unpleasant intolerance symptoms. During the clarification process of making ghee, the milk solids are almost entirely removed, leaving the healthy butter fats behind. Different ghees do vary, not only in flavor, but in quality. Very pure ghee (99 -99.5% pure butter oil) may have trace amounts of casein and lactose remaining, but unless a person is extremely sensitive, it will normally not cause problems, even if other dairy does.
Butter and ghee, if obtained from the milk of cows grazing on healthy, pesticide free pasture, offer important healthy fats that are vital for our health. These include Vitamins A, D, E and K2, and also key fatty acids like conjugated linoleic acid (CLA) and the Omega fatty acids (Omega-3 and O- 6 in the ideal proportions of 1:1). (Please note, during cold weather months, when dairy cattle are not able to eat significant amounts of grass, and instead are primarily relying on hay, silage or grain, the healthy fat soluble vitamins are greatly diminished in their milk content. Thus it is best to consume butter and ghee made only from the milk of cows out on actively growing pasture.)
How do I put Grass-fed Ghee in Coffee?
Step 1: Brew
Choose your favourite brewing method and use 2 ½ tablespoons of freshly ground beans for every 9 ounces of water.
Step 2: Ghee
Add 1-2 tbsp of Grass-fed Ghee to replace milk.
Add 1 tsp MCT oil to coffee, gradually increasing up to 1-2 Tbsp.
Blend for 20-30 seconds until it's creamy.
Feel the difference with your first cup.
NOTE: Ghee does not foam like butter when blended, so your coffee may not have a frothy head. Don't worry, it's still nutritious and delicious! If you like the foam, try adding a scoop of Collagen protein. It foams up and provides a great protein boost!
How Do I Use Ghee in Cooking?
Just use it like any other cooking oil or butter.
How should I Store Ghee & Extend its Shelf Life?
As opposed to regular butter, which is only considered “good” for 1 month after the used-by date when stored in the fridge, or 6 to 9 months after the used-by date in the freezer - Ghee can be stored, unopened, in a cool, dark, not-necessarily-refrigerated place for up to 9 months. Once opened, a jar can be kept on your countertop for up to 3 months. Beyond that, the open jar can be stored in the refrigerator for up to 1 year. A jar of ghee in the freezer at 0°F can be kept indefinitely.
What's So Great About Ghee?
Ghee is a clarified butter that is easy to digest and beneficial to your heart. Try making your own ghee at home. Watch this video to learn more.
- Ghee is a type of clarified butter that is stable at room temperature and has been used in Indian cooking and Ayurvedic medicine for centuries.
- Made up of medium-chain fatty acids, ghee is both easy to digest and beneficial for your heart.
- Compared to butter, ghee has a higher concentration of butyric acid, known for its positive effects on immune function and inflammation.
- Ghee can be made in your own kitchen using a simple method that involves heating grass-fed butter to remove water and milk solids.
Sydney Delivery Zone
If you're in the Eastern Suburbs, Sydney Delivery Zone - All products can be ordered and will be shipped via our BioHax Delivery service. Delivery 7 days from 8am-8pm.
Out of Sydney Delivery Zone, NSW & Australia
If you're out of the Sydney Delivery Zone - only non-perishables can be ordered and are shipped via Sendle for (Metro) and Australia Post (Regional)
Out of Sydney Delivery Zone - 3-5 Days
NSW & Australia - 3-7 Days
Only non-perishables can be ordered and are shipped via (Australia Post)
International Delivery Times - 5-10 Days
Product Categories Explained:
Non-Perishables = essential oils, beauty and cooking oils, raw minerals and supplements
Dry goods = herbs, spices, coffee
Perishables = vegetables, herbs, fruit, eggs, F&G boxes, stock broth and liquid broth
Can I request to sign for my order?
Please advise if you would like to physically sign for your package and we will ensure the driver does not leave your order until it has been signed. This information is acquired during the checkout process, before payment, under “delivery instructions”. We also ship to PO boxes by only if shipping is via Australia Post. If you would like to sign for your order and it’s being shipped via Australia Post, there is an additional $2 service fee.
Note: if you request for your order to be signed on delivery and no one is home to sign when the courier arrives, we are unable to take responsibility for any items that have spoiled as a result of being returned to our third-party transport company.
If it is perishable items (fresh produce & broth), we prefer not to leave it outside for more than an hour and recommend having someone home; friend, neighbour or family member to sign for it.