Practical, Nutritional, and Metabolic Advantages of Butter Oil (Ghee), ~100% Fat Rendered by “Clarifying” Butter

Practical Advantages: Ghee is less subject to harmful lipid peroxidation than polyunsaturated oils. It has a high smoke point, and does not require refrigeration. Unless contaminated by utensils, butter oil is resistant to spoilage. The clarification process rids ghee of protein and carbohydrate. In ketogenic diets 100 grams ghee is calculated as 100% fat yielding 900 calories.

Nutritional Advantages: Ghee provides more than 400 fatty acids and the fat-soluble vitamins A, D, E, and K.  A synergistic complex of fatty acids, glycerides, phospholipids, and sterols, contributes to metabolic homeostasis where vegetable oils fall short.

Metabolic Advantages: See Edmond J. Energy Metabolism in Developing Brain Cells. Can J Physiol Pharmacol. 1972; 70 Suppl: S118-29: “Of the major cell populations, neurons, astrocytes, and oligodendrocytes,…..neurons and oligodendrocytes are capable of making good use of ….. ketone bodies whereas the best substrate for astrocytes is fatty acid. Under comparable conditions of incubation with astrocytes, fatty acids serve better than ketones, which in turn serve better than glucose in respiration……..astrocytes have captured the attention of neurobiologists because they have special attributes as metabolic support cells for the management of intermediary metabolism in brain.”

The milk fat of pastured cows approximates the fatty acid composition of breast milk, the unique high energy formulation for the nurture of human brain and central nervous system. Typical approximate fatty acid composition is 4% butyric acid (4:0), 0.1% caproic acid aka hexanoic acid (6:0), 1.2 % caprylic acid (8:0), 1.2 % capric acid, (10:0) 2.2% lauric acid (12:0), 8-14% myristic acid (14:0), 26 % palmitic acid (16:0), 13% stearic acid (18:0), 2% palmitoleic acid (16:1), 28% oleic acid (18:1), 3% linoleic acid (18:2), ~ 1% alpha-linolenic acid (18:3), 2 – 3% odd-chain fatty acids, and isomers of conjugated linoleic acid (CLA).

The over-all composition of ASEK diet further increases and balances highly unsaturated fatty acids (HUFAs),  polyunsaturates (PUFAs) and monounsaturates (MUFAs), resulting in ratios of fatty acids  approximating those in human milk. Complementary foods in ASEK diet provide arachidonic acid (20:4), which inhibits voltage-gated sodium channels and shifts the sodium inactivation curve to more hyperpolarized potential (Fraser DD et al., Neuron 1993; 11:633-6442003) resulting in suppressed neurotransmitter release and reduced repetitive neuronal firing. In rodent experiments, arachidonic acid is also protective against kainic acid seizures (Lauritzen I, Embo J. Apr 17, 2000; 19(8): 1784-1793).

The myristic, palmitic and palmitoleic acids in butter oil reduce the metabolic burden of myristoylation and palmitoylation (synthesis from carbohydrate and fatty acid chain modification). Palmitic acid, present in human and cow’s milk at ~23% and ~26% respectively, plays an important role in energy production. It has ben demonstrated (Auestad N. et al. J. Neurochem. 1991 Apr; 56(4): 1376-86) that cultured astrocytes convert palmitate to the ketone bodies acetoacetate and beta-hydroxybuterate, supporting the hypothesis that blood ketone bodies may not be the sole suppliers of ketone bodies to the brain. Stearic acid, present in human and bovine milk at 7.7% and 13.2% of milk fat, decreases plasma and liver cholesterol concentrations by reducing intestinal cholesterol absorption. Stearic acid may alter the microflora populations that synthesize secondary bile acids. Extra long chain saturated acids contribute to myelination.

Short chain triglycerides (SCTs) and medium chain triglycerides (MCTs) by-pass the liver and directly enter the portal vein for ready energy. Butyric acid is a product of carbohydrate fermentation. Conventional ketogenic diets, therefore, may be lacking in butyric acid. Butyric acid is named for butter, the only common food containing this fatty acid. Butyric acid “besides being an energy source for the epithelial cells also influences a wide array of cellular functions affecting colonic health. As such Butyrate may have an anticarcinogenic  and anti-inflammatory potential, affect the intestinal barrier and play a role in satiety and oxidative stress”. See Current Opinion in Clinical nutrition and Metabolic Care 2012: 15(5):474-479: “Butyrate has the ability to inhibit histone deacetylases affecting gene regulation, immune modulation, cancer suppression, cell differentiation, intestinal barrier regulation, oxidative stress reduction, diarrhea control, visceral sensitivity, and intestinal motility modulation.”

Lauric acid is an active antimicrobial and anti-fungal agent. It is effective as an anti-caries and anti-plaque agent.

Approximately 64% of the fatty acids in clarified butter are saturated. All the SCTs, MCTs, and the LCTs myristic, palmitic, stearic and palmitoleic acids are saturated. Saturated fatty acids are used for energy, whereas unsaturates are stored in adipose tissue. See German JB and Dillard CJ Saturated fats: what dietary intake? Am J Clin Nutr 2004; 80: 550-9

The monounsaturated oleic acid content of butter oil is approximately 28%. These proportions are comparable to those of human milk fat, which provides a biological standard for nurture of developing human brain.

ASEK diet provides additional pre-formed docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and arachidonic acid (AA) from daily consumption of eggs, fish, butcher meat, and abundant greens. Staple foods of ASEK diet, eggs and butter oil, provide cholesterol, choline, inositol, phosphatidylcholine (lecithin), phosphatidylserine, essential fatty acids (EFAs), conjugated linoleic acids (CLAs), alpha lipoic acid, and other anti-oxidants.

One cup butter oil (205 grams) p.d. supplies 1796 kilocalories; 525 mgs cholesterol, required for hormone and vitamin D synthesis. Levels as high as .9 iu per gram of butter made from the cream of pastured cows were reported in the 1940s; 126% RDA pre-formed vitamin A; 29% RDA vitamin E (alpha tocopherol); 45.7 mgs choline; 22% RDA vitamin K; and optimal balance of omega- 6 to omega-3 fatty acids (2966 mgs omega-3 fatty acids and 4606 mgs omega-6 fatty acids).

The fat exchanges of ASEK diet are organic clarified butter from pasture-fed cows; 40% organic whipping cream (ultra-pasteurized is not allowed); organic triple clotted cream and organic crème fraîche (pure soured cream).