We’ve all heard of the Bulletproof Coffee fad, which involves adding butter and coconut oil to coffee and has grown in popularity over the last several years. However, did you know that ghee is preferable than butter? To learn why mixing ghee in coffee is a superior choice, read on.
People frequently complain about acidity as a result of drinking coffee, which also has an influence on their stomach and digestive system. Adding ghee to the beverage is a simple remedy to this problem, since it lowers acidity and inflammation in a variety of ways. Experts believe that ghee’s high calcium level helps to counteract the acid’s impact, and that the short-chain fatty acid Butyrate contained in ghee has anti-inflammatory effects.
Ghee, according to experts, is high in pure fat and also contains vitamins A, D, and K, as well as omega-3 and omega-6 fatty acids. It is advised that ghee be used instead of butter since ghee is made from butter that has had the water content, proteins, and carbohydrates cooked out of it. Using butter will also add moisture to your coffee and change the flavour. Butter’s carbohydrates and proteins might also make it difficult for certain people to digest. It’s also been shown that the fats in ghee assist to delay the absorption of coffee, preventing abrupt insulin spikes.