What Science Has To Say About Ghee? Is It Healthy?

Ghee which is a type of clarified butter is mostly used in the Indian and the Middle East cuisines. Traditionally, ghee is made by gently heating cow’s- buttermilk till its water content evaporates and its milk solids can be removed and strained away, leaving behind the liquid fat.

Chandradhar Dwivedi, a distinguished professor emeritus of pharmacology at South Dakota State University stated that clarified butter is very similar [to ghee]; however, it’s sometimes also made using high heat, whereas ghee is simmered at 100 degrees or less.

Than other types of clarified butter, ghee takes more time to make it. Ghee contains vitamins and nutrients due to its low-heat preparation. Specifically, ghee is a source of vitamin E, vitamin A, antioxidants and other organic compounds, many of it gets broken down or destroyed if boiled at a higher temperature.

However, one question that comes to one’s mind is ‘Whether Ghee Is Healthy or not?’ It’s a type of fat. Till recently, dietary fats used to have a bad reputation. Fat is a calorie dense macronutrient; hence, eating all those fatty food was assumed to promote weight gain and obesity. Ghee has a high amount of saturated fat and has been associated with heart disease.

However, the thought process has changed. Far from encouraging obesity, many forms of dietary fat—foods such as olive oil and avocado—are now regarded hunger-satisfying additions to a healthy diet. However, experts still disagree about saturated fat; some no longer consider it to be an obvious health risk.

A study has shown that consuming 10% of the diet won’t increase the risk of heart diseases; however, those who have acquired heart disease genetically, for them ghee can be harmful. Ghee, which does not contain milk solids, might be easier to digest for adults who are lactose intolerant. Ghee may be a great option for those who want to add more fat to their diet.

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