butter Archives - Amazing Health Advances

Ghee: Is It Better Than Butter?

The AHA! Team — Fri, 15 Aug 2025 05:09:52 +0000

Rachael Link, MS, RD via Dr. Axe – So what is ghee butter, and why should you add it to your pantry? Keep reading. With the surge in popularity of health trends like the ketogenic diet, healthy fats have garnered a lot of attention. Right alongside familiar favorites like olive oil and coconut oil is ghee, a type of fat made by heating butter — ideally grass-fed butter — to boost its natural nutrient profile and flavor. It is full of fat-soluble vitamins and healthy fatty acids, and ghee benefits can range from building stronger bones to enhancing weight loss. Used for thousands of years and a staple in Ayurvedic healing practices, ghee is one of the most powerful healing foods out there. So what is ghee butter, and why should you add it to your pantry? Keep reading. What Is Ghee? Ghee is similar to clarified butter, which is produced by heating butter to remove the milk solids and water. 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 has been used for thousands of years, quite literally. It’s truly an “ancient” health food and definitely not a fad. The first known use of butter was back in 2000 B.C. It became very popular in the cooler northern parts of India but didn’t survive well in the southern warmer regions. It’s believed that the southerners started to clarify butter in order to keep it from spoiling. Ghee quickly was integrated into the diet, into ceremonial practice and into Ayurvedic medicine. It’s believed to promote both mental purification and physical purification through its ability to cleanse and support wellness. Ghee benefits the body both inside and out and is actually used topically as well. Ghee benefits for skin include treating burns and rashes and moisturizing the skin and scalp. Much like coconut oil, it’s a multi-use fat that is healthy in many ways. Although ghee originates in India, it is also commonly found in South Asian and Middle Eastern cuisines and is used now around the world. Although fat was once vilified as unhealthy and disease-causing, we are now beginning to understand the importance of including healthy fats in your diet. Today, ghee is recognized not only for its intense flavor and versatility, but for the numerous health benefits associated with it. Nutrition Facts 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. A one-tablespoon serving of ghee (about 14 grams) contains approximately: Calories: 123 Total Fat: 13.9 g Saturated Fat: 8.7 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 4 g Protein: 0.04 g Sodium: 0.3 mg (

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Dairy Milk Hormones’ Effects on Cancer

The AHA! Team — Fri, 07 Jun 2024 08:44:47 +0000

Michael Greger M.D. FACLM via Nutrition Facts – What are the effects of the female sex hormones in cow’s milk on men, women, and children? All foods of animal origin contain hormones, but most of our dietary exposure to hormones comes from dairy products. By quantity, as you can see below and at 0:16 in my video The Effects of Hormones in Dairy Milk on Cancer, it is mostly prolactin, corticosteroids, and progesterone, but there are also a bunch of estrogens, which concentrate even further when other dairy products are made. For instance, Hormones are five times more concentrated in cream and cheese, and ten times more in butter. When it comes to steroid hormones in the food supply, about three-quarters of our exposure to ingested female sex steroids come from dairy, and the rest is split evenly between eggs and meat (including fish). Indeed, eggs contribute about as much as all meat combined, which makes a certain amount of sense since an egg comes straight from a hen’s ovary. Among the various types of meat, you get as much from white meat (fish and poultry) as you do from pork and beef, and this is just from natural hormones—not added hormone injections, like bovine growth hormone. So, it doesn’t matter if the meat is organic. Animals produce hormones because they’re animals, and their hormones understandably end up in animal products. About half of the people surveyed “did not know that milk naturally contains hormones,” and many “lacked basic knowledge (22% did not know that cows only give milk after calving)”—that is, they didn’t realize what milk is for—feeding baby calves. Researchers suggested we ought to inform the public about dairy production practices. In response, one Journal of Dairy Science respondent wrote that telling the public about the industry’s new technologies, like transgenic animals (meaning genetically engineered farm animals), “or contentious husbandry practices” (such as taking away that newly born calf so we can have more of the milk or “zero-grazing for dairy cows”—i.e., not letting cows out on grass), “does not result in high rates of public approval,” so ixnay on the educationay. The public may not know the extent to which they are exposed to estrogen through the intake of commercial milk produced from pregnant cows, which has potential public health implications. Modern genetically improved dairy cows, can get reimpregnated after giving birth and lactate throughout almost their entire next pregnancy “Modern genetically improved dairy cows, such as the Holstein,” the stereotypical black and white cow, can get reimpregnated after giving birth and lactate throughout almost their entire next pregnancy, which means that, these days, commercial cow’s milk contains large amounts of pregnancy hormones, like estrogens and progesterone. As you can see in the graph below and at 2:42 in my video, during the first eight months of a pregnant cow’s nine-month gestation, hormone levels in her milk shoot up more than 20-fold. Even so, we’re only talking about a millionth of a gram per quart, easily 10 to 20 times less estrogen hormones than you’d find in a birth control pill. In that case, would drinking it really have an effect on human hormone levels? Researchers analyzed three different estrogens and one progesterone metabolite flowing through the bodies of seven men before and after they drank about a liter of milk. Within hours of drinking the milk, their hormone levels shot up, as you can see in the graph below and at 3:08 in my video. The researchers also looked at the average levels of female sex steroids flowing through the bodies of six schoolchildren (with an average age of eight) before and after they drank about two cups of milk. Within hours of drinking the milk, their levels shot up, tripling or quadrupling their baseline hormone levels, as you can see in the graph below and at 3:23 in my video. So, one can imagine the effects milk might have on men or prepubescent children, but what about women? Presumably, women would have high levels of estrogen in their body in the first place, wouldn’t they? Well, not all women. What about postmenopausal women and endometrial cancer, for example? Estrogens have “a central role” in the development of endometrial cancer, cancer of the lining of the uterus. “Milk and dairy products are a source of steroid hormones and growth factors that might have physiological effects in humans.” So, Harvard researchers followed tens of thousands of women and their dairy consumption for decades and found a significantly higher risk of endometrial cancer among postmenopausal women who consumed more dairy, as shown below and at 4:19 in my video. What about dietary exposure to hormones and breast cancer? Unfortunately, “understanding the role of dietary hormone exposure in the population burden of breast cancer is not possible at this time.” For more on the relationship between cancer and dairy, see related videos below. I talk about the effect of dairy estrogen on men in Dairy Estrogen and Male Fertility. What about the phytoestrogens in soy? See here. Key Takeaways Although hormones are in all animal products, the majority (about three-quarters) of our dietary exposure comes from milk and other dairy products. The hormones in milk concentrate even further when other dairy products are produced—e.g., five times more concentrated in cream and cheese, and ten times more in butter. The rest (about one-quarter) of our exposure to ingested female sex steroids is split evenly between eggs and meat (including fish), with eggs contributing about as much as all meats combined and white meat (fish and poultry) contributing about as much as pork and beef. About 50 percent of people surveyed didn’t know that hormones are naturally found in milk, and more than one in five didn’t know that cows only produce milk after calving (intended to feed their calves). In response to the suggestion that consumers should be informed of dairy production practices, a Journal of Dairy Science respondent disagreed, believing that telling the public about practices, such as genetically engineering animals, removing calves soon after birth, and keeping cows off grass or pasture, “does not result in high rates of public approval.” Today, dairy cows may be reimpregnated after giving birth and lactate throughout nearly their whole pregnancy. So, large amounts of pregnancy hormones, like estrogens and progesterone, can be found in commercial cow’s milk. Researchers found that hormone levels shot up in men and school-aged kids within hours of drinking about a liter of milk. Estrogens play “a central role” in the development of endometrial cancer, and researchers found a significantly greater risk of this type of cancer among postmenopausal women who consume more dairy, which is a source of steroid hormones and growth factors. Regarding breast cancer and dietary exposure to hormones, “understanding the role” isn’t currently possible. To read the original article click here.

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5-Minute Blender Hollandaise Sauce Recipe

AHA Publisher — Fri, 27 May 2022 07:00:00 +0000

Dr. Josh Axe, DC, DNM, CN – This easy hollandaise sauce recipe is less rich than rival hollandaise sauces but just as flavorful. It pairs perfectly for eggs Benedict, drizzled over asparagus, used as an artichoke dip, and more. Too often, sauces and dressings are treated as an afterthought in meals. But really, the right topping can take your meal from good to great. Think: a good aioli sauce to drizzle over crispy sweet potato fries in or a honey mustard dressing to dip chicken into. What Is Hollandaise Sauce? Mmm, hollandaise sauce. Though you’ll often find it at upscale breakfast spots, hollandaise sauce is actually incredibly simple to make because of how common the ingredients it requires are. A bare-bones hollandaise recipe is simply an emulsion of egg yolk, lemon juice and butter. Though it sounds Dutch, hollandaise originated in France. Created in Normandy and named after the French word for “Dutch sauce,” it wasn’t called hollandaise until after World War I. Why? Well, the diary industry shut down in Normandy and chefs decided to create a new rich sauce for food. It’s quite similar to a béarnaise sauce. You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping. It’s excellent over veggies like asparagus, green beans and Brussels sprouts — and even over chicken and steak. Best of all, this homemade hollandaise sauce is ready in just minutes. Grab a blender and your ingredients, and you’re ready to go! So, what’s in this hollandaise sauce anyway — and why is this easy hollandaise superior? Key Ingredients You’ll notice I’ve added a few extra ingredients. In order to give this hollandaise sauce some extra flavor, I’ve added a small amount of Dijon mustard. The condiment originates from France as well and adds a full flavor to this hollandaise. Using grass-fed butter adds more nutrition than your standard butter. It’s good for your heart health, full of the good kind of cholesterol and a great source of vitamin A. If you eat dairy, I strongly recommend you make the switch to grass-fed butter. If you prefer, ghee is an excellent choice in this hollandaise sauce, too. I also strongly recommend it. It’s a type of clarified butter, so you’ll still get that rich taste you expect, but it doesn’t contain lactose or casein, which are the ingredients that make many people sensitive to dairy products. If you are sensitive to dairy, ghee is a great option to try and can be used in this hollandaise recipe without sacrificing flavor. How to Make Hollandaise Sauce If you’re ready to spice up your meals, let’s make this hollandaise sauce! Start by melting the butter or ghee in a small saucepan over medium-low heat. Then add all of your ingredients into a high-powered blender, including the melted butter. Blend it all up until the hollandaise sauce is well combined. Go ahead and give it a taste, adjusting as your taste buds see fit. Then start adding hollandaise sauce to your favorite meals! Sunday brunch will never be the same. Hollandaise Sauce Recipe This easy hollandaise sauce recipe is less rich than rival hollandaise sauces but just as flavorful. It pairs perfectly for Eggs Benedict, drizzled over asparagus, used as an artichoke dip, and more. INGREDIENTS 2 tablespoon grass-fed butter or ghee 2 egg yolks ¼ teaspoon dijon mustard 1 tablespoon lemon juice ¼ teaspoon sea salt ½ tablespoon water INSTRUCTIONS In a small sauce pan, melt the butter or ghee over medium-low heat. Add all the ingredients into a high-powered blender until well combined. To read the original article click here.

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Mediterranean Chicken Recipe

AHA Publisher — Tue, 02 Nov 2021 07:00:38 +0000

Dr. Josh Axe, DC, DNM, CN – When it’s time to prepare a weeknight dinner after a busy day, the last thing you want to do is spend a ton of time in the kitchen. Time-consuming meals have their place — my chicken pot pie and garlic lamb roast are worth the time, for instance — but when you need a meal fast, you need something quick, nutritious and delicious. That’s where this Mediterranean chicken recipe comes in. This dish perfectly reflects the Mediterranean diet as well as that region in general, with common ingredients from Italy, Greece and even Turkey. The lean protein is topped with a fresh, easy Mediterranean chicken sauce sauce that pairs well with a green salad, a side of veggies or even a gluten-free pasta. Best of all, it’s a 30-minute meal from start to finish. Key Ingredients There are many Mediterranean chicken recipes out there, including: Mediterranean chicken kabobs Mediterranean chicken thighs Mediterranean chicken salad Mediterranean chicken marinade Mediterranean chicken salad Mediterranean chicken pasta For mine, we make sure it’s as healthy as possible. Here are the key ingredients: Free-range chicken breasts: Make sure your Mediterranean chicken breasts are from free-range chickens. This ensures they aren’t pumped full of antibiotics and hormones and are responsibly raised. Ghee: Ghee is a great alternative to butter, as you can cook with it at high heat, and it’s loaded with benefits, too. It’s loaded with fat-soluble vitamins, free of lactose and casein, supports bone health, and more. Goat cheese: Goat cheese nutrition provides a healthy dose of of good-for-you fats, protein, calcium, probiotics, and several vitamins and minerals. How to Make Mediterranean Chicken Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with parchment paper. Then, in a pan, sauté the garlic, broth and ghee. Once the garlic is fragrant, remove the pan from the heat, and stir in the coconut sugar. Next, season the chicken breasts with salt, pepper and onion powder. Place the chicken on the prepared baking sheet, and then top it with the garlic-ghee mixture. Sprinkle the goat cheese over the garlic chicken, and top with fresh tomato slices. Bake the chicken for 15–18 minutes or until the chicken is cooked through and no longer pink on the inside. While the chicken cooks, get your sides ready. In a half hour, you’ll have a full meal ready to set on the table. The next time you’re tempted to order takeout, try this Mediterranean version of chicken instead! Mediterranean Chicken Recipe This 30-minute Mediterranean chicken dish perfectly reflects the Mediterranean diet, with common ingredients from Italy, Greece and Turkey. INGREDIENTS 4 chicken breasts 6 garlic cloves 3 tablespoons coconut sugar 2 tablespoons ghee 1 tablespoon chicken broth sea salt and black pepper to taste dash of onion powder tomato slices goat cheese INSTRUCTIONS Preheat oven to 450 F and line a baking sheet with parchment paper. In a pan, sauté garlic, broth and ghee. Remove from heat and stir in coconut sugar. Season chicken with salt, pepper and onion powder. Place chicken on baking sheet and cover with the ghee mixture. Sprinkle goat cheese over chicken and top with tomato slices. Bake uncovered for 15–18 minutes or until chicken is cooked through. To read the original article click here.

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Saturated Fatty Acid Levels Increase When Making Memories

AHA Publisher — Tue, 06 Jul 2021 07:00:02 +0000

University of Queensland via EurekAlert – Saturated fatty acid levels unexpectedly rise in the brain during memory formation, according to research, opening a new avenue of investigation into how memories are made. Dr Tristan Wallis, from Professor Frederic Meunier’s laboratory at UQ’s Queensland Brain Institute (QBI), said traditionally, polyunsaturated fatty acids were considered important to health and memory, but this study highlighted the unexpected role of saturated fatty acids. “We tested the most common fatty acids to see how their levels changed as new memories were formed in the brain,” Dr Wallis said. “Unexpectedly, the changes of saturated fat levels in the brain cells were the most marked, especially that of myristic acid, which is found in coconut oil and butter. “In the kitchen, saturated fats are those which are solid at room temperature while unsaturated fats are normally liquid. “The brain is the fattiest organ in the body, being 60 per cent fat, which provides energy, structure and assists in passing messages between brain cells. “Fatty acids are the building blocks of lipids or fats and are vital for communication between nerve cells, because they help synaptic vesicles — microscopic sacs containing neurotransmitters–to fuse with the cell membrane and pass messages between the cells. “We have previously shown that when brain cells communicate with each other in a dish, the levels of saturated fatty acids increase.” Researchers have found that fatty acid levels in the rat brain, particularly saturated fatty acids, increase as memories are formed, but when they used a drug to block learning and memory formation in rats, the fatty acid levels did not change. The highest concentration of saturated fatty acids was found in the amygdala — the part of the brain involved in forming new memories specifically related to fear and strong emotions. Study contributor and QBI Director Professor Pankaj Sah said the work opened a new avenue on how memory was formed. “This research has huge implications on our understanding of synaptic plasticity — the change that occurs at the junctions between neurons that allow them to communicate, learn and build memories,” Professor Sah said. To read the original article click here.

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French Toast Recipe with Sourdough Bread

AHA Publisher — Tue, 10 Nov 2020 08:00:28 +0000

Dr. Josh Axe, DC, DMN, CNS – French toast is a delicious meal that many people think they have to give up when they begin eating wholesome, real foods. While it can definitely be a nutritional bomb full of empty calories, French toast can also be a yummy dish that can earn its place in a healthy, balanced diet. That’s why this is one of my favorite French toast recipes. This French toast recipe is ready in under 20 minutes. I love saving it for a weekend breakfast, brunch or holiday. You’ll want to savor every bite of this hearty breakfast! Key Ingredients We’ll skip the gobs of added sugar that traditional recipes can lump in for this French toast recipe. Sourdough bread has lots of flavor, and vanilla extract adds natural sweetness, and that’s not all when it comes the ingredients in this recipe. Ghee lends some extra health benefits, including lots of vitamins and a super “buttery” flavor, while real, nutrition-rich maple syrup is so much better than the syrup-like stuff they put out at diners. And don’t forget the coconut milk — this stuff improves heart health, builds muscle and prevents you from feeling sluggish afterward. Of course, eggs provide a good source of protein and healthy fats, while the cinnamon not only adds flavor … but also a host of benefits, including the ability to combat inflammation, protect the heart and stablize blood sugar. How to Make the Best French Toast We’ll start by slicing up a fresh loaf of sourdough bread into 8 slices. You could use pre-sliced bread, but the heartiness of a loaf holds up much better for French toast. Next, let’s whisk together the eggs, coconut milk, vanilla and cinnamon. Don’t skip the benefit-loaded cinnamon — it has loads of antioxidants, anti-inflammatory properties and diabetes-fighting effects. If you’re feeling wild, add in a dash of nutmeg, too! Drench the bread in the egg mixture, letting each slice soak for 2 minutes. Now, heat a skillet over medium-high heat and add a tablespoon of ghee. Once it’s sizzling and hot, fry each slice of bread until crispy, about 3–4 minutes. The bread is going to smell terrific, but resist the urge to remove it from the skillet too early. You don’t want soggy French toast. Add more ghee as needed between batches of bread. Once all the bread is fried, crisp and ready to be devoured, serve with butter, maple syrup and fruit. French Toast Recipe with Sourdough Bread DESCRIPTION This French toast recipe with sourdough skips the added sugar. Ghee and coconut milk lend extra benefits including vitamins and healthy fats. INGREDIENTS ½ loaf crusty sourdough bread 5 eggs 1 cup coconut milk 1 tablespoon vanilla extract 1 tablespoon cinnamon 6 tablespoons ghee INSTRUCTIONS Slice the bread into 8 slices. In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon. Drench the bread in the mixture, allowing it to soak for 2 minutes per piece. Heat a skillet over medium-high heat. Add 1 tablespoon of ghee to the skillet. Working in batches of 1–2 slices each, fry the drenched bread until crispy, 3–4 minutes per side. Add more ghee to the skillet in between batches. Serve hot with butter and maple syrup or fruit. To read the original article click here. For more articles from Dr. Axe click here.

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