Reasons to consume ghee!

Paranthas or saag sans ghee is as incomplete as a life without a smile.

Advertisement

But the question is, whether ghee, which is loved for its flavour enhancing quality, is healthy or not! A recent report, bringing an end to this confusion, lists down five reasons as to why we should use ghee more often in cooking: 

It is less toxic than oil: When cooking on high heat, ghee produces much less toxic compounds than vegetable and seed oils. According to a study, soybean produces more than ten times as much acrylamide as ghee when heated to 160°C.

High smoke point: When cooking at high temperatures, ghee is far more suitable as it has a high smoking point, and won’t burn or breakdown into free radicals. 

It does not spoil easily: Ghee does not require refrigeration and can be stored at room temperature for several weeks. And since its milk solids have been removed, it does not spoil easily.

Healthy digestive tract: Studies suggest that since ghee is more concentrated than butter, it provides a little more butyric acid and other short-chain saturated fats, which reduce soreness and support gut health. 

Weight loss: Ghee is higher in conjugated linoleic acid, an unsaturated fatty acid, which causes fat loss. — ANI