Keep the ghee and butter in your food!

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Many times we have heard people say, “I have high Cholesterol, I have to eat less and work out more”, either in our own families or close friends. It is something you hear, when somebody has had a health check up done and they’re suddenly in this all dieting phase when in fact, they may be doing more harm to themselves than good. That brings us to answer a trivial question which separates ‘fat from fact’.

Most people do know that fat is what causes the clogs the arteries and is the main cause for obesity. But fats can be healthy as well. Fats deserve more Credit than they actually deserve. Fats, not only being the reserve houses of energy, also prevent the body from ageing especially the skin and brain. The simplest answer to staying healthy and fit would in fact be to ingest the right amount of fat as opposed to no fat at all. Most Vitamins A, D, E and K are fat soluble and fats aid in absorption of such necessities. Fats also help in building cell membranes and help in the production of certain hormones and also, bile.

According to Ayurveda, Cow Ghee is in fact the purest of all foods. It is rejuvenating, easily digested and hence converted to energy easily . It has great flavor and an appetising aroma and is free from harmful trans-fatty acids. Ghee does not spoil easy and is good for the Brain and the Nerves.

The use of Ghee in modern times is often debated due to the presence of saturated fatty acids.This is mainly due to the misunderstanding between ghee made from animal fats and vegetable ghee. Pure Ghee is clarified butter. Vegetable Ghee is used in restaurants (A classic example is the Pav Baji) This ghee is nevertheless cheap but at the cost of possessing high levels of trans-fats. Pure Ghee on the other hand does not contain oxidized cholesterol or transfatty acids and tastes great too!

Ghee does have multiple benefits, but the catch is to consume it in moderation. Preferably one spoon of melted ghee, twice a day will do the job. People with high cholesterol levels are advised not to consume ghee of excess 10% of their total caloric in take.

Butter on the other hand, contains both trans-fats as well as saturated fats. It can greatly increase the risk of Cardio Vascular diseases when consumed in excessive amounts. When comparing Ghee and Butter, the former has 25% more medium- and short-chained fats than butter, and it is better as the chances of them causing cardiovascular diseases are nil!

Ghee has a high smoking point(200-2600 degrees celcius) than butter(160-1900 degrees celcius).This is a major advantage in cooking since smoking point is that moment when fats degenerate into harmful compounds which can be toxic for our health.

The bottom line is, It is Fine to eat Ghee and Butter but in Moderation.

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