Hello,

I would like to ask about Ghee butter. It is stated that it is very suitable for inflammatory intestines due to butyric acid. Do other oils contain such an amount of butyric acid? And can it be considered a therapeutic agent for inflammation of the digestive system? Additionally, is there a significant difference between organic ghee from cow's milk and ghee from sheep or goat milk? I'm asking whether it is healthier, considering that the proteins are skimmed off and only the fat remains.

Thank you for your response.

The richest source of butyric acid is ruminant fat, with the highest concentration found in butter (which can contain up to 3-4% of this fatty acid) and in some fermented dairy products (e.g., parmesan). You will also find butyric acid in beverages fermented with kombucha (the more fermented the liquid, the more of this fatty acid it contains).

Butyric acid has proven health benefits, particularly in relation to gut microbiome function, where it supports anti-inflammatory processes. In certain cases, it can be considered a supportive therapeutic agent, though caution is needed regarding the sources used. For example, as part of milk fat, it is accompanied by a high proportion of other saturated fats, making this source potentially risky in terms of excessive saturated fat intake. It appears advantageous to moderately incorporate selected dairy products into the diet along with the aforementioned kombucha beverages and to use probiotic cultures that ensure butyric acid production in the digestive tract. The question remains whether to choose monocultures in the form of supplements, whose consumption does not support microbiota diversity, or to prefer fermented products, where selected microorganisms themselves produce this important substance.

Each type of mammalian milk contains a different composition of fats, with the highest proportion of butyric acid found in cattle. However, this does not necessarily mean that only this source should be preferred - for instance, goat fat contains a spectrum of trans fatty acids that strongly support immune system activity. Therefore, every food should be perceived holistically, as it possesses a range of advantages and disadvantages, and an overly singular focus on one factor can be strongly counterproductive in a holistic view.

Themes:  Ghee butter   Butyric acid   Sheep milk   Goat milk