You must have heard of “Ghee”, the yellow coloured solid fat jar that is available in most of the Indian houses or in other words clarified butter. Ever thought what is so good about that yellow fat which makes it so popular amongst all Indian? Let’s learn about it.
Ghee is basically prepared by traditional methods in Indian households by clarification of milk fats. It is formed when butter is boiled and the milk solids are removed, leaving a concentrated residue of pure fats. This kind of ghee is called Desi Ghee.
Like butter, it can be dangerous to your health if consumed in large quantity but in moderation or in small quantity it can do wonders.
Some of its health benefits are:
- Ghee or clarified butter is a good source of DHA or docosahexaenoic acid, which is good for both the heart and brain health.
- And yes, according to recent studies, it is super safe for heart health if taken in moderation, as it helps maintain cholesterol and triglyceride levels
- It is packed full of fat- soluble vitamins such as A, D, E and K.
- It is a good source of Butyrate: Butyrate or butyric acid, is a short-chain fatty acid that acts as a detoxifier.
- It is good for people with lactose intolerance as it is lactose free.
- It is also casein free: when ghee is prepared the milk solids containing the lactose and casein float on the top from where they are removed.
- Studies have shown that ghee nutrition also includes gastric juices, which in turn means better digestion.
- And last but not the least, you can cook with it!! It is heat stable and will not be altered or damaged when it’s heated.
Ghee has a high smoke point i.e 250 °C or 482 °F
So, you can cook and fry with ghee and it will not break down into free radicals like many other oils.
At the industry level, ghee is prepared by the direct cream method. The ghee made at home stays good longer because of the presence of phospholipids, a factor missing when ghee is made commercially.
Contact: Nutritionist in Delhi