5 reasons you should eat ghee more often
By Food & Travel Desk
You’re no stranger to ghee if you live in Pakistan. With a mildly nutty flavour, ghee is a type of clarified butter, fondly used in parathas, on top of saag and often in luscious gravies.
Desi ghee. PHOTO: healthline
You’re no stranger to ghee if you live in Pakistan. With a mildly nutty flavour, ghee is a type of clarified butter, fondly used in parathas, on top of saag and often in luscious gravies.
While we love it for its flavour enhancing quality, is ghee healthy? If you’re confused about whether you should use it more often in cooking, here are five reasons that you should:
1. 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.
2. Ghee has a 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 (unstable molecules that can damage the cells in your body).
3. 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.
4. 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.
5. Weight loss
Ghee is higher in conjugated linoleic acid, an unsaturated fatty acid, which causes fat loss.
By Food & Travel Desk
You’re no stranger to ghee if you live in Pakistan. With a mildly nutty flavour, ghee is a type of clarified butter, fondly used in parathas, on top of saag and often in luscious gravies.
Desi ghee. PHOTO: healthline
You’re no stranger to ghee if you live in Pakistan. With a mildly nutty flavour, ghee is a type of clarified butter, fondly used in parathas, on top of saag and often in luscious gravies.
While we love it for its flavour enhancing quality, is ghee healthy? If you’re confused about whether you should use it more often in cooking, here are five reasons that you should:
1. 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.
2. Ghee has a 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 (unstable molecules that can damage the cells in your body).
3. 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.
4. 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.
5. Weight loss
Ghee is higher in conjugated linoleic acid, an unsaturated fatty acid, which causes fat loss.
