Ghee
Overview
Ghee is clarified butter providing butyrate, vitamins A/D/E/K2, and heat stability, making it suitable for high-heat cooking. Ghee provides butyrate, vitamins A/D/E/K2, is heat-stable, and low in lactose/casein, making it suitable for high-heat cooking and Ayurvedic dishes.
Recipes
Substances
Preparation Notes
- Heat-stable for high-heat cooking
- Low in lactose/casein (suitable for some sensitivities)
- Part of stable cooking fat strategy
- Supports butyrate intake
Biological Target Matrix
| Biological Target | Substance | Therapeutic Areas | Mechanism of Action |
|---|---|---|---|
| Gut Microbiome | Vitamin D | Supports gut barrier integrity; nutrient deficiencies including vitamin D disrupt tight junctions, increasing permeability | |
| Hormonal Response | Vitamin D | Modulates neurotrophic factors vital for survival and growth of neurons; supports calcium homeostasis and calcium handling | |
| Hormonal Response | Vitamin K2 (MK forms) | Modulates calcium distribution; supports calcium handling and may support neural function; occurs in fermented foods and certain animal products | |
| Oxidative Stress | Vitamin A (Retinoids; β-Carotene precursor) | Provitamin A carotenoids (β-carotene) act as antioxidants in neural tissue; contribute to antioxidant network | |
| Oxidative Stress | Vitamin E (Tocopherols/Tocotrienols) | Lipid-phase antioxidant; protects polyunsaturated fatty acids in membranes from peroxidation; works within antioxidant network with vitamin C, CoQ10, and polyphenols | |
| Stress Response | Vitamin D | Modulates immune responses to reduce inflammation in the brain; supports stress response through neurotrophic and immune effects |
References
- Ghee: Butyrate, vitamins A/D/E/K2, heat-stable, low in lactose/casein - High-heat cooking, Ayurvedic dishes
- Replacing industrial seed oils with more stable options like olive oil, ghee, or avocado oil



