Ketones, Carbon Chains and Why they are Important (Part 2)

Medium-chain triglycerides (MCTs), such as those contained in ghee, are named for their chemical structure: fats containing chains of carbon molecules les connected to hydrogen atoms. Generally, the shorter the carbon chains, the quicker MCTs turn into ketones, which are a healthy fuel source for your body. “When you keep net carbs (total carbohydrates minus fiber) low, your body switches to burning fat for fuel and your liver begins to convert some of that fat into energy molecules called ketone bodies. In short, ketones kick off a metabolic process called ketosis, in which you burn fat, not carbs, as your primary fuel. Ketones made by your body are called Endogenous. But you can also supply your body with exogenous ketones from supplements, such as MCT oil and, to some extent, from foods rich in MCTs, like ghee and organic coconut oil. Health Benefits of Ghee Compared to Butter Replacing carbohydrates with healthy fats like MCTs can upgrade your health in several ways, y, notably yy by reducing gy your appetitepp so it’s easier to lose weight, along with increasing your energy, and boosting your cognitive fun function. Add Additionally, multiple studies say MCTs in you your diet can enhance your mitochondrial fun function, which lowers your risk of numerous diseases, including heart disease, diabete betes, cancer, autoimmune diseases, atheroscle sclerosis and epilepsy. Inte Interestingly, one study noted that eating ghe ghee both reduced triglycerides and increased beneficial HDL cholesterol levels. Besides the smoke point of ghee being higher than that of butter, ghee also produces much less acrylamide, a toxic compound, when heated compared to vegetable and seed oils. One study found the acrylamide produced by soybean oil exceeded that produced by ghee 10 times over when both fats were heated to 320 degrees F. While practically all the calories in both butter and ghee are from fat, it’s good fat — so good for you that studies show it can also promote your gut health and even inhibit cancer. Ghee also contains more conjugated linoleic acid (CLA), a polyunsaturated fat other studies show may induce fat loss, than butter. Overall, the differences between the two are small, and choosing one over the other likely won’t have a significant impact on your health in the short run, however for those with illnesses that require the elimination and/or minimization of Cold-Moist Foods, choosing Ghee over Butter will make a difference. Ghee is completely free of the milk sugar lactose and the milk protein casein, whereas butter contains small amounts of each. For people who have allergies or sensitivities to these dairy components, ghee is clearly the better choice. Butter and ghee both contain 0.5 grams of polyunsaturated fat, but ghee has 1 gram more of both monounsaturated and saturated fats, the most beneficial kinds, compared to an equal serving of butter. Ghee was also shown to induce the greatest increase in ApoA, an HDL protein particle associated with lowering the risk of heart disease, in a study of different oils. How to Make Your Own Ghee If you buy ghee at a store, it’s important to read how it’s made, because if vegetable oil was used rather than dairy, called “Vanaspati ghee” or “vegetable ghee”, it can contain between 14-40% trans fats, which is one reason why heart disease rates are rising among Indian and Pakistani populations. Homemade Ghee Preparation: (makes about 1 cup of creamy yellow ghee) • 16 ounces of organic, grass-fed and unsalted butter (preferably raw) • A small, heavy saucepan (avoid non-stick pans) • A square of cheesecloth for strain- ing it at the end 1.1 InI your saucepan, slowlyl l meltl unsalted butter over low heat. When it begins boiling vigorously, reduce the heat to medium-low and begin skimming off the white foam that bubbles to the surface, tipping pan as needed. 2. Continue simmering and skimming until only clear, honey-colored liquid remains in the pan. Allow to cool a bit, and then strain the impurities and residue from the ghee by pouring it through the cheesecloth as you pour it into a jar with a tightfitting lid.