Ghee Anyone?

Many years ago, I recall my dad suggesting to my mother that we were a modern family and therfore would no longer eat ghee (clarified butter) but switch to vegetable oils instead. We did and I hated ghee ever since. I have since discovered that ghee is actually a super fat. In my previous posts, I have mentioned that fats are good for you and even essential. They help the body function especially in the absorbtion of Vitamins A, D, E & K. It is therefore essential that fats form a part of your diet and overturning decades of criticism, should be brought back into the kitchen.

Ghee has saturated fats which if consumed in very large quantities can cause plaque in your arteries. This same property however, makes it an extremely stable as a cooking medium as it does not turn rancid while being heated.

If consumed in moderation and as part of a balanced diet, ghee has many wonderful properties. It increases your HDL (high density lipo proteins). It is dairy free as it does not contain casein, the ingredient that causes lactose intolerance and therefore can be consumed by people who are lactose intolerant. It  acts as an antioxidant and has butyric acid which when combined with Vitamin A, acts as a powerful anti-cancer agent. It provides Vitamin K which helps transport calcium into your bones.

The best way to consume ghee is to add a tea spoon to your food or use it while sauteing, roasting or even to replace butter. By the way, it is apparently also an excellent body mosturizer.


Ritesh is a born again health enthusiast and holds a Certificate in Physiology from Harvard Medical School and a Certificate in Nutrition from Tufts University.