This article examines the nutrition profile of ghee alongside its potential benefits and disadvantages. What Is Ghee? Animal studies have shown that CLA may have potential benefits for human health. For example, one study compared the effects of an energy-matched diet including either high CLA ghee, low CLA ghee or soybean oil in rats ( 17). Get your hands on the best unsalted, cultured butter there is. It eliminates the process of making curd, which in turn saves time and effort. Godbole recommends using organic brands as they are known to have less water content, and do not splutter during the process. “Look for Amish butter, which in my experience, gives better results,” adds Godbole, who has her own recipe for making ghee. If I do make ghee, what can I do with the leftover brown bits after straining it?

A moderate quantity of ghee in the diet offers some health benefits, which you cannot enjoy while using vegetable ghee added to the diet. In countries further west, ghee translates to decadence when it’s used in desserts. It lends an intensely rich flavor to the Egyptian basbousa, and a crisp bite to the addictive Turkish baklava. The Palestinian knafeh gets its crunch from glazing strands of filo dough with ghee. How did ghee become fashionable? Known as ghrita in Sanskrit, ghee is used as an oblation in yajna or ritual sacrifices even today. In her book Feasts and Fasts: A History of Food in India, food historian and author Colleen Taylor Sen talks about an “ode to ghee” found in the hymns in the Rig Veda:

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Ghee is fat. It is made by simmering butter, and then clarifying it over heat to separate out the milk solids and water. The process yields a pale yellow or amber liquid that transforms into a smooth spread once it cools and solidifies. In Bengali homes, it is allowed to caramelize until a deep brown color is achieved. Key Point: Ghee offers good performance at high temperatures, and it is one of the more heat-stable cooking fats. Potential Benefits of Ghee As HDL levels did not markedly change, this also improved the ratio of non-HDL to HDL, seen as a useful marker of cardiovascular risk ( 19). By comparison, some vegetable oils (such as grapeseed and Canola oil) generate large amounts of oxidation products after 30 minutes of heating at 180°C ( 8). Acrylamide FormationGhee does not contain transfat; it contains healthy saturated fats. But vegetable ghee includes a large quantity of trans fat. Butter ghee offers dairy nutrition, but vegetable oil does not provide dairy nutrition. Ghee contains vitamins and antioxidants, but vegetable ghee does not contain vitamins and antioxidants. Kotian S, Bhat K, Pai S, et al. The role of natural medicines on wound healing: A biomechanical, histological, biochemical and molecular study. Ethiop J Health Sci. 2018;28(6):759-770. doi:10.4314/ejhs.v28i6.11 Sahni, Julie (1998). Julie Sahni's Introduction to Indian Cooking, p. 217 under "usli ghee." Berkeley: Ten Speed Press. ISBN 0-89815-976-8 As a concentrated source of butterfat, ghee has a rich and buttery taste, and it is more resistant to burning at high temperatures. How Is It Made? A study of 5 samples of ghee found that the lactose concentration ranged from 0.05 to 2.9 mg per 100 grams ( 11).

Omega-3 in butter ghee is a definite remedy for the body’s eye care, brain care, and immunity-boosting.

Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats. [15] Most commercial preparations in India were also found to contain significant amount of trans fats. [16] It has negligible amounts of lactose and casein and is, therefore, acceptable to most people who have a lactose intolerance or milk allergy. [17] [18] Interestingly, the high CLA diet increased blood levels of antioxidant enzymes and led to improvements in the cholesterol profile of the animals.

When my little one started eating solids, my pantry was overtaken by an uninterrupted supply of ghee. The sudden invasion was caused by the matriarchs of the family, who wanted to ensure that I fed the infant only homemade, rather than store-bought, ghee. Steel canisters poured in from their kitchens to ours, enough to last a few months. Cow milk ghee is high in fat-soluble vitamins and omega-3 fatty acids. In a side-by-side measure, the cow’s ghee comes out on top. Conversely, vegetable ghee is not that great in taste and is also associated with many long-term health problems. According to tests, vanaspati ghee has a high-calorie material.No, it’s not true. Since it is less expensive, some restaurants substitute partially hydrogenated vegetable oil, also known as Vanaspati or Dalda or “vegetable ghee,” for pure ghee. This includes a lot of trans fat. Trans fat is hazardous and can lead to severe health problems. Fake ghee is Vanaspati, Dalda, or some other ghee alternative. Cow ghee vs. vegetable ghee Key Point: Some commercial ghee products may contain oxidized cholesterol. 2) Be Careful Not To Buy ‘Vegetable Ghee’ (Vanaspati) High Smoke Point:Ghee has a higher smoke point than many vegetable oils, making it a safer choice for cooking at high temperatures. Cooking with vegetable ghee can lead to the breakdown of fatty acids and release harmful compounds.