Why is adding ghee to your coffee a good idea?

We all know about the trend of adding butter and coconut oil to coffee which has gained popularity over the past few years, which is popularly also known as Bulletproof Coffee. But, do you know that it’s better to add ghee in place of butter? Scroll below to know why blending ghee in coffee is a better option. (Image: istock)

We often hear that people complain about acidity due to drinking coffee which also impacts their gut and digestive system. The easy solution to this problem is, adding ghee to the beverage, which reduces acidity and inflammation in a couple of ways. According to experts, the rich calcium content in ghee works to neutralize the effect of the acid and the short-chain fatty acid called Butyrate found in ghee is rich in anti-inflammatory properties. (Image: istock)

According to experts, ghee is rich in pure fat, and is also loaded with vitamins A, D, and K, omega-3 and omega-6. It is suggested to use ghee in place of butter, because ghee is derived from butter of which water content, proteins, and sugars are cooked out. Also, using butter will add moisture to your coffee and impact the taste. And, the sugars and proteins present in butter can make it harder for some people to digest. It has also been found that fats in ghee help to slow down the absorption of coffee, which automatically prevents sharp insulin spikes. (Image: istock)

Start with making the regular coffee, once done, add 1/2 or 1 tsp of ghee depending upon the size of your coffee mug and how buttery you want your coffee to be. Then emulsify your drink until it becomes frothy. Your coffee is ready. (Image: istock)

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