INTRODUCTION:
COCAVO GHEE – A fantastic blend of Pure Coconut Oil, Grass Fed Dairy Ghee & Avocado oil.
Choosing the right fat for cooking and baking is absolutely essential to the overall success of a dish – not just in how it tastes, but how you feel after eating it.
Restaurants and bakeries today overwhelmingly use polyunsaturated vegetable oils / fats for food preparation. Unless cold-pressed, these factory fats are quite possibly already rancid in the bottle right off the shop shelf, and even if a cold-pressed oil is used, the oil is destroyed and full of free radicals by the time the food is cooked with is served up on your plate.
Cooking requires fats that will maintain their integrity when heated and nourish the body rather than burden it with toxins.
For these reasons, both coconut oil and ghee have been perennial favorites in kitchens all around the globe for years.
Benefits of Coconut Oil
Coconut oil is full of medium-chain triglycerides (MCTs), which the body absorbs directly from the small intestines for quick energy. It is less likely to cause weight gain than polyunsaturated oils and has strong antimicrobial effects. MCTs are increasingly being utilized as nutritional therapy for those with Alzheimer’s, Parkinson’s, multiple sclerosis and other debilitating neurological diseases.
Coconut oil is highly stable, unlike polyunsaturated vegetable oils, so much so, that you can keep it unrefrigerated in your pantry for years and it will not go rancid (I have a 5-gallon bucket in my garage. It stays perfect through the long, hot, humid Florida summers). It remains stable and does not readily form free radicals even when heated making it an ideal cooking oil.
Ghee Advantages
Ghee is simply a must in the pantry of any Traditional Cook. Clarified butter as it is also known, has been used for thousands of years by Indian cultures for cooking. Traces of ghee have been found on fragments of Indian pottery dating as far back as 6500 BC!
Even those with a dairy allergy usually find ghee presents no trouble for them. This is because removing all the milk solids (proteins like casein) as well as the milk sugar (lactose) from the butter during the clarification process renders ghee a nonallergenic oil.
In addition, any water that is present is completely removed from butter when ghee is made which when combined with the removal of the milk proteins and lactose, greatly increases the smoke point. This makes ghee ideal for even high heat cooking as the purest ghee has a smoke-point of up to 485 F/252 C.
AVOCADO OIL
Avocado Oil is quickly gaining popularity amongst consumers looking for healthy fats to cook in & consume. With a naturally high smoke-point, packed with healthy fats, adding avocado oil into our Cocavo Ghee made a lot of sense.
