The following article has been published in the TIMES OF INDIA on Apr 5, 2015
When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures.
Doing so creates peroxides and other free radicals. Ghee has a very high smoke point and doesn’t burn easily during cooking. Ghee has stable saturated bonds and so is lot less likely to form the dangerous free radicals when cooking. Ghee’s short chain of fatty acids are also metabolized very readily by the body.
Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach.
Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.
It is good for treatment of burns. According to Ayurveda ghee promotes learning and increased memory retention. While in a healthy person consuming ghee may reduce your cholesterol or not affect it, it is not advised for people already suffering from high cholesterol.
It is safer than butter. Now you understand how the Punjabi’s have tonnes of ghee and still are fitter. It has been used in Indian medicinal practice to help with ulcers, constipation, and the promotion of healthy eyes and skin.
I will go as far as to say switch your cooking to ghee. ( I have done it.) If you decide to increase your ghee intake make sure its from a trusted source. It is important that your fats be organic.
Read the original article times article here.