|Questions About Natural Products|
Butyrate and Ghee
Where can I get butyrate, the fatty acid/ fiber supplement recommended in your book?
Butyrate is a short chain fatty acid normally appearing as a result of colonic fermentation of fiber in the gut. Butyrate is a preferred source of energy for the cells of the intestinal lining and several studies suggest that it is the effect of butyrate which actually gives dietary fiber its anti-cancer effects: cells incubated in high butyrate environments tend to not mutate as frequently.
There were companies marketing commercial preparations of "calcium/magnesium butyrate" however, most have stopped doing so. The ARA6 preparation discussed here on other occasions will increase butyrate concentrations in the intestines.
You can also make "ghee," an Ayurvedic preparation of clarified butter. Loaded with short chain fatty acids, including butyric acid. OK for all types. I found this recipe on the internet:
Preparation time: less then 30 minutes
Qty Type Item
- -- 1 lb. High Quality Butter (Organic is best)
Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done.
What is Ghee? It's is basically butter that has the milk solids and water removed. According to Ayurveda, Ghee (clarified butter) is the best oil for cooking. This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase one's immunity (called Ojas in Ayurveda). Give it a try! It is very tasty and without the side effects of plain butter. Note: Ghee does not require refrigeration if you keep moisture out of it; forexample, don't dip a wet spoon into the ghee jar.