The bottom line is eating a combo of high quality grass-fed ghee and coconut oil will increase your daily intake and absorption of healthy fat-soluble vitamins A, D, E, K2 and healthy fatty acids such as conjugated linoleic acid (CLA) and medium-chain triglycerides (MCTs). These vitamins and fats have been shown to decrease risk of heart disease and cancer, boost immune response, and improve brain function. In addition, this healthy fat combo has the potential to give you sustained energy for several hours. Also…It’s delicious! Grass-fed ghee and organic, virgin coconut oil taste wonderful on their own, but when they’re whipped together with all-natural flavors, they make incredible spreads or cooking oils.
Immune Booster: Coconut oil can help your immune system fight viruses and bacteria that can cause illness, It also helps keep yeast, fungus and Candida in check.
Hormone Regulator: Coconut oil can positively affect your hormones for thyroid and blood-sugar control. Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance. Coconut oil can help improve insulin use within the body. It increases digestion and helps the body absorb fat-soluble vitamins.
Weight Loss Assistant: Coconut oil has special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient energy use in the body. One study found that women who ate about 2 tablespoons of coconut oil daily for 12 weeks not only did not gain more weight, but actually had lowered amounts of abdominal fat, a type of fat that is difficult to lose, and contributes to heart disease.
Cholesterol Reducer: One of the main fats in coconut oil, lauric acid (an MCT), increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels. Coconut oil lowers cholesterol by promoting its conversion to pregnenolone, a molecule that is a precursor to many of the hormones our bodies need. Studies in humans and rats show that coconut oil improves important risk factors like Total, LDL and HDL cholesterol, which may translate to a reduced risk of heart disease.
Brain Food: The MCTs in coconut oil have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.
CLA (Conjugated Linoleic Acid): Grass-fed dairy has up to five times more conjugated linoleic acid (CLA) than grain-fed dairy. CLA is a healthy fat found in the meat and milk of grazing animals. CLA lowers the risk of heart attack and cancer.
Antioxidants: Grass-fed dairy is high in vitamins C and E, and beta-carotene, which are all powerful antioxidants. In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties.
Omega-3 Fatty Acids: Meat and dairy from grass-fed animals has two to four times more omega-3 fatty acids than those from grain-fed animals. Omega-3s play a vital role in every cell and system in your body. People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure, an irregular heartbeat, or suffer a heart attack. Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, ADHD, or Alzheimer’s disease. Omega-3s may also reduce your risk of cancer. In animal studies, these essential fats have slowed the growth of a wide array of cancers and kept them from spreading.
Vitamin K2: Grass-fed butter is loaded with Vitamin-K2. Vitamin K works by modifying proteins, giving them the ability to bind calcium ions. For this reason, it affects all sorts of functions related to calcium metabolism. Studies consistently show that Vitamin K2 dramatically reduces the risk of both osteoporosis and heart disease. In a study of the effects of Vitamin K2 on heart disease, those who had the highest intake had a 57% lower risk of dying from heart disease and a 26% lower risk of death from all causes, over a 7-10 year period.
Butyrate: Grass-fed butter is a great source of a short-chain fatty acid called butyrate, which helps fight inflammation.
Ghee is actually clarified butter. To make ghee, butter is boiled and the proteins are removed leaving behind just the butter fat, which we call ghee. Ghee is great because, with the proteins removed, it has a higher smoke point, so you can use it to cook at higher heat. Additionally, people with dairy sensitivities can usually tolerate ghee, so they can still reap the benefits of grass-fed butter!
CocoGhee is shelf-stable for three months, even after it’s been opened (we doubt you’ll have it that long). However, it’s temperature sensitive: it melts and separates at 76°F or above. We like to keep it in the pantry three seasons of the year, so it’s super spreadable, but we keep it in the fridge during the summer.
We use the highest quality certified organic ghee, coconut oil, and spices. We also use raw, local honey, and therapeutic grade essential oils.