Why Ghee

there is no substitute for butter. right?

Technically, yes. There is no substitute. But there is an upgraded version. And it’s not some new-fangled food-like-object that we invented with science. Also, we didn’t invent it. It’s called ghee, and it’s been around for 4,000 years.

Our small-batch, New Zealand grass-fed, Keto-certified ghee is butter—if butter went on a 10-day self-actualization retreat, confronted its troubled past, and returned with a clarified sense of purpose.

(In a healthy way, not an annoying way).

Grass-Fed & Pasture-Raised

Our butter is packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry.

Spreadable & Shelf-Stable

Ghee is shelf-stable for up to twelve months and is best kept in your pantry. Never scramble to bring butter to room temperature quickly when baking, or mangle your toast with cold butter straight out of the fridge again!

High Smoke Point

When oil smokes, it becomes a trans fatty acid. Ghee has a smoke point of 485 degrees, so you can cook your heart out without worry.

Natural Source of Butyric Acid

Butyric acid, which is naturally occurring in your gut and our ghee, helps your body absorb nutrients from the food you eat.

Buttery Taste

We make our ghee in the traditional style, which gives it a delicious, light, and buttery taste.

It can do anything butter can do better.

4th & Heart ghee can do all the things butter can do—like make toast taste awesome and trick your kids into eating broccoli. But it can also do things butter can’t do. Like maintain its molecular integrity at extremely high temperatures and be digested by lactose intolerant people. Oh, and it also supports weight loss, improves digestion, and reduces inflammation.
No big deal.

Actually, this IS a big deal.
Why don’t more people know about this delicious, amazing superfood? Once you figure out where it is in the store, there is no reason NOT to upgrade. 4th & Heart ghee is like butter, but better.

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