For those navigating IBS (Irritable Bowel Syndrome) or a Low-FODMAP diet, the kitchen can become a sad, bland place. The first things to go are usually onions and garlic - the foundation of almost all savoury cooking. This is because garlic contains fructans, a type of carbohydrate that ferments in the gut and causes painful bloating. But here is the loophole that will save your dinner: Fructans are water-soluble, not fat-soluble.
If you throw raw garlic cloves into a soup, the fructans leach out into the water, and you get a tummy ache. However, if you simmer garlic in pure fat (ghee) and then remove the garlic solids, the flavour transfers to the fat, but the fructans stay trapped in the garlic clove.
At Sacred Staples, we have perfected this process. Our Garlic Ghee is crafted by infusing grass-fed ghee with real garlic and then straining it with absolute precision.
The result is a product that is Monash University Low FODMAP Certified.
What does this mean for you?
It means you can finally have:
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Garlic prawns.
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Garlic mushrooms on toast.
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Rich, savoury pasta sauces.
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Garlic roast potatoes.
All the bold, savoury flavour you’ve been missing, with none of the regret.
Explore all ghee varieties here:
https://sacredstaples.com/collections/shop
