is ghee butter good for keto diet Ghee vs butter: which is better on low carb ketogenic diet?

Ghee and butter are two staple ingredients for most people, especially those on the low carb ketogenic diet. They are not only used in cooking but also spread over bread and biscuits, and added to coffee and tea. But which of these two is better when it comes to a low carb ketogenic diet? Let’s take a closer look.

Ghee

Ghee, also known as clarified butter, is a type of fat that has been used for thousands of years in Ayurvedic medicine. Ghee is made by heating butter to remove the water and milk solids, leaving behind a pure and concentrated form of fat.

One of the benefits of ghee is that it is free of lactose and casein, making it a great option for people who are lactose intolerant or have a milk allergy. Additionally, ghee contains high levels of healthy fats, including butyric acid, which is known to be beneficial for gut health.

Butter

Butter is made by churning cream to separate the fat from the milk. It contains a mixture of fat, proteins, and water. While butter does contain some healthy fats, it also contains lactose and casein, making it less suitable for people with lactose intolerance or milk allergies.

Ghee vs Butter on a Low Carb Ketogenic Diet

Now that we know the difference between ghee and butter, which is better for a low carb ketogenic diet?

From a macronutrient perspective, both ghee and butter are keto-friendly, as they are both high in fat and contain negligible amounts of carbs. However, ghee wins out in terms of potential health benefits. Because it is free of lactose and casein, it is a better option for people with dairy sensitivities.

Another advantage of ghee is that it has a higher smoke point than butter, which means it can be heated to a higher temperature before it starts to smoke. This makes it a better option for cooking at high temperatures, such as when searing meats or frying foods.

In conclusion, ghee is the better option for a low carb ketogenic diet. Not only is it free of lactose and casein, but it also has a higher smoke point than butter, making it a better option for cooking at high temperatures.

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