Recipes with Ghee: A Gut-Friendly Addition to Your AIP Reintroduction Phase
Recipes with Ghee are a delicious and nourishing way to enhance your AIP Reintroduction Phase. But what exactly is ghee? Often referred to as clarified butter, ghee is a type of butter that has been simmered and strained to remove water, milk solids, and impurities. This process not only makes it suitable for many people with dairy sensitivities but also gives it a rich, nutty flavor that adds depth to your cooking.
Ghee has been celebrated in traditional Indian cuisine and Ayurvedic medicine for centuries, and for good reason. It’s a nutrient-dense fat, packed with healthy omega-3 fatty acids, fat-soluble vitamins like A, D, and E, and butyrate, which supports gut health. For those on the autoimmune protocol (AIP), ghee is often one of the first dairy products reintroduced during the reintroduction phase, as it lacks the problematic milk proteins found in butter such as casein and whey.
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Casein: This is the main protein in milk and can be inflammatory for individuals with dairy sensitivities or autoimmune conditions. It’s known to trigger immune responses in some people.
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Whey: Another milk protein, whey, can also cause digestive issues or inflammatory reactions for those who are sensitive to dairy.
During the process of making ghee, butter is heated and the milk solids (which contain casein and whey) are separated and removed, leaving behind pure butterfat. This makes ghee a better option for people following the AIP diet or those with lactose or casein sensitivities.
In this section, you’ll find a collection of recipes with ghee, designed to be gut-friendly and aligned with the AIP Reintroduction Phase. Whether you’re making savory dishes, sautéing vegetables, or baking, ghee can be a versatile and healthy addition to your autoimmune-friendly kitchen.
