“Ghee is never a part of our diets” this is a statement that I come to hear very often. But my question is, “why”!
People take liquor, eat pizzas, burgers, high calorie desserts may be once or twice a week, and they consider it a necessary part of their social life.
But they are very happy about not having ghee in their diet.
While, ghee is very good for joints, provides a lot of strength, gives satiety, very beneficial for hair and skin and has many other benefits.
The only thing to control is the amount of ghee in a day. One teaspoon of ghee is safe for most adults excepting medical conditions and up to 2 teaspoons for most kids.
Though ghee is rich in fat, it contains high concentrations of monounsaturated Omega-3s. These healthful fatty acids support a healthy heart and cardiovascular system.
Therefor it show that using ghee as a part of a balanced diet can help reduce unhealthy cholesterol levels.
Healthy Alternative for Lactose Products
Ghee is created by removing milk solids. Because of this, it contains only trace amounts of lactose and casein, which are milk sugars and proteins.
Ghee is a good source of fat for people who are lactose intolerant or have dairy allergies.
Potential Risks of Ghee
Because ghee is so rich in fat, you should consume it in moderation as a part of a balanced diet. Consult with your doctor when considering the best dietary choices for you. Keep the following in mind before adding ghee to your diet:
Heart Disease
While ghee can help lower the risk of heart disease in moderation, too much saturated fat can elevate the risk of heart disease. People with other risk factors for heart disease should exercise caution when introducing ghee into their diet.
Disclaimer: The information on this POST is not intended or implied to be a substitute for professional advice. The opinions expressed within this article are the personal opinions of the author. All content, including text, graphics, images and information, contained on or available through this article is for general information purposes / educational purposes only, and to ensure discussion or debate.
Thank you ….Nutrition data for one tablespoon (14 grams) of ghee :
Ghee
Calories
123
Fat
14 grams
Saturated fat
9 grams
Monounsaturated fat
4 grams
Polyunsaturated fat
0.5 grams
Protein
trace amounts
Carbs
trace amounts
Vitamin A
13% of the Daily Value (DV)
Vitamin E
3% of the DV
Vitamin K
1% of the DV
Ghee contains 40mg of cholesterol per tablespoon. This is only slightly higher than butter ,which contains 30 mg of cholesterol per tablespoon.
Its important to note that ghee is free of lactose and casein are present in butter .
It’s worth mentioning that the cholesterol content of ghee can vary depending on the type of milk used to make it.
For instance ,cow ghee has cholesterol content of 0.32%,while buffalo ghee has cholesterol content of 0.27%.
Both contain nearly 100% of calories from fat.
Ghee contains a higher concentration of fat than butter. Gram for gram, it provides slightly more short-chain saturated fats.
Do you want to add a word or two?
Overall, the differences between the two are small, and choosing one over the other likely won’t significantly affect your health.
However, ghee is completely free of the milk sugar lactose and the milk protein casein, whereas butter contains small amounts of each.
As per the Asthma and Allergy Foundation of America, if you have a casein allergy you should avoid both butter and ghee. People with intolerances should be fine consuming ghee since the lactose and casein amounts are so low.
Culinary uses
Butter and ghee are rich in saturated fatty acids, which can handle high temperatures without becoming damaged.
Heating ghee also appears to produce much less of the toxic compound acrylamide than heating vegetable and seeds oils.
In fact, one study found that soybean oil produced more than 10 times as much acrylamide as ghee when each was heated to 320°F (160°C).
Furthermore, ghee has a high smoke point, which is the temperature at which fats become volatile and begin to smoke.
Its smoke point is 485°F (250°C), which is substantially higher than butter’s smoke point of 350°F (175°C). Therefore, when cooking at very high temperatures, ghee has a distinct advantage over butter.
Your Comments …..However, while ghee is more stable at high heat, butter may be more suitable for baking and cooking at lower temperatures because of its sweeter, creamier taste.
When It’s Best
Ghee is available year-round at many Indian and mainstream grocers.
If you can’t find it locally, ghee is also sold online.
Just be aware that it may come with a significantly higher price tag than regular butter.
Because more time goes into making it and the fact that it takes 16 ounces of butter to make 12 ounces of ghee.
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