SIMRAN RAJPAL
Combining ghee with coffee creates a nutritious beverage with various health benefits. In every 100g of ghee, we obtain approximately 61% of the daily recommended value of vitamin A, 14% of vitamin E, and 11% of vitamin K.
Substituting cream with ghee in coffee proves advantageous, especially for individuals with lactose intolerance who struggle to digest the sugars and proteins present in milk (lactose and casein).
The acidic pH level of coffee, ranging from 4.85 to 5.10 due to the release of acids during brewing, gets neutralized by ghee.
Additionally, ghee's anti-inflammatory properties, particularly its butyrate content, contribute to intestinal health.
Ghee is rich in Omega 3s, 6s, and 9s, which support metabolism, cardiovascular health, joint function, and cognitive function.
Due to its slow digestion process, ghee aids in reducing hunger and curbing food intake by signaling satiety in the gastrointestinal tract, acting as a natural appetite suppressant.
Moreover, ghee's presence in coffee slows down its absorption, preventing the dilution of taste caused by water content and mitigating digestion issues arising from sugars and proteins.