There has been a lot of confusion on if one should use oil or Ghee. People say Ghee is good for health. Madonna is using ghee. Shlipa shitting is eating Ghee.
But some people say it causes bad cholesterol. Others say it is a myth. The old timers who used ghee since child hood are still using ghee.
There is no problem as such. They are hail and healthy.
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.
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.
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.
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.
Ghee is higher in conjugated linoleic acid, an unsaturated fatty acid, which causes fat loss.
