I heard someone saying that ghee adds fats to your body and increases cholesterol levels. But this is a myth that we decided to debunk today.
As a major part of Indian cuisine, ghee can be consumed in varied manners. The simplest way is to put a spoonful of ghee on steaming rice and daal. Eaten with roasted papad it gives a divine taste. Vegetarians often swear by this dish, which is easy to cook and most delicious to eat.
You can consume ghee by making various types of ladoos – besan, dry fruits, jaggery and groundnut, rava, dink, etc. This can be the most luscious breakfast item.
Spreading ghee on chapatis, parathas or dosas adds a different taste. It is not only delicious but also nutritious.
You can stir fry corn or some veggies with ghee. In fact, you can add a bit of ghee while making veggies.
These are just a few examples of including ghee in your diet.
Now, let’s discuss a bit about ghee’s nutritional value and its health benefits:
Ghee is natural food:
Ghee is free from unhealthy additives, preservative or Tran’s fats. In its pure and desi form, it is organic with low moisture content. It stays fresh for up to a year without the need to refrigerate. Some Indian families have aged ghee that has lasted for many years.
Source of antioxidant:
It is rich in antioxidants so it acts like a scavenger in your body. It seeks and neutralizes free radicals to prevent cell and tissue damage that might lead to health issues. Ghee builds our immune system.
It contains Vitamin E, which is supposed to be one of the richest antioxidants in food.
Assists in fighting cancer:
Ghee that is prepared from butter derived from grass-fed cows contains conjugated linoleic acid (CLA), which has been found to cancer and cardiovascular disease. CLA also leads to weight loss.
At high temperatures, oil breaks down into unstable elements that are referred to as free radicals. When the body has an excess of free radicals it results in cell damage and this may lead to cancer. Ghee has a smoking point of nearly 500°F. Thus, it retains its structural integrity under high heat. So even when we fry things in ghee and cook food in ghee it doesn’t harm our health.
In ayurvedic medicine, ghee is regularly used to treat burns and swelling. It has butyrate, a fatty acid in abundance, which is linked to an immune system response that soothes inflammation.
This substance also carries anti-viral properties and helps your digestive system by healing and repairing your stomach lining. It is extremely easing to individuals with intestinal issues.
Ghee has fats that are healthy for the heart:
Ghee has a high concentration of fat. But it is monosaturated Omega – 3s. These are fatty acids that are found in salmon and other foods that promote the health of your heart and cardiovascular system. According to a study conducted in a rural area of India, it was found that men who consumed larger quantities of ghee were less susceptible to heart diseases and had reduced levels of serum cholesterol.
Ghee is used in cooking but one more benefit is that it is great for your skin as it’s a natural moisturizer. It gives relief from dry skin. Applying ghee on your scalp fights dryness and leads to thick and lustrous hair. Also, it encourages hair growth.
Full of nutrition:
Ghee is full of fat-soluble Vitamins A, D, E and K. These nutrients are important for your health and for body functions from the brain to the immune system. It also aids your body’s absorption of fat-soluble vitamins and minerals from different foods that you consume.
- A good alternative if your face dairy allergies:
Ghee is made from milk by removing milk solids, it contains traces of milk sugars or lactose and protein or casein. Thus, it’s suitable for most people who are allergic to dairy products. Ghee fits into the Paleo diet based on the types of foods that were consumed by early humans to exclude dairy products.
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