Before the discovery of refined oils, Ghee was a versatile ingredient used across the Indian subcontinent. Curries, chapatis, sweets, and even as “moisturizers”, Ghee played a crucial role in Indian diets for thousands of years before being hated for making people Fat!
Our home cooking, plant-based edible oils, also used in industrial food manufacturing, makeup 20% of our daily consumed calories.
Cooking oils are so widely consumed through chips, popcorn, and junk foods, that the per-capita edible oil consumption, which stood at 2.9 kg/ annum in 1950–60, has increased to 14,43 kg per annum.
Most cooking oils, like palm oil, were mass-produced in the mid-1800s, to promote a cheap and fat-rich source that could feed the growing urban population.
Although mustard and coconut oils were used for thousands of years in India, the western flow of refined oils like sunflower, soybean, and cottonseed became popular.
But Ghee is making a comeback, thanks to Indians realizing their history of making such a powerhouse of nutrients. As Prashant Desai, longevity sherpa, Stanford School of Medicine, explained in a viral video ‘ Ghee is a Fat-Burner’.
Renowned nutritionist Rujuta Diwekar, author of 'Ghee: The Fat Burner,' has frequently highlighted the health benefits of ghee (clarified butter) in your diet. In her book 'Indian Super Foods, ' she emphasizes ghee's ability to lower the glycemic index of meals."
But Why is Ghee better than our regular cooking oils and the ‘Western’ Butter?
In this video, we will make scientific fact-based revelations to tell you about this Ancient Golden Ghee and answer some significant questions.
Ghee Vs. Refined Oils 
Indian cooking is incredibly diverse, with regional variations, influenced by local ingredients, traditions, cultures, and beliefs. However, there are a set of cooking methods that are prevalent in the Indian subcontinent. These cooking methods that require fats and oils include Frying (deep & shallow), Tadka (tempering), Sauteing (e.g. caramelizing onions), and Roasting or Grilling. Based on the uses, we will evaluate Ghee, Butter, and Refined oil on 4 parameters of Indian cooking.
1. The Smoking Point of Cooking Oils:
If you love eating samosa and pakodas (Indian fritters), you should know about the smoking point of cooking oils.
Smoke Point is a temperature at which the oil starts to break down and smoke, releasing potentially harmful compounds and altering its flavor.
The smoke point of most refined and unrefined oils like sunflower, cottonseed, and canola ranges between 107°C to 230°C, while that of butter is 177°C. Ghee has a smoke point of 250°C , which is well above the normal cooking temperatures.
Indian cooking methods mostly require deep-frying, and age-old oils like Ghee, mustard, and coconut oil fare better than other popular oils.
Refined oils degrade easily on a higher heat and should be avoided while frying.
2. Saturated Fats
Traditional Indian sources of saturated fats and oils like ghee and coconut oil lost their glory due to a negative impression made by edible oil-producing industries.
The fears of cholesterol and saturated fat have virtually driven out the most revered cooking ingredients in the Indian kitchen-grandma’s desi ghee.
Vegetable oils such as corn and soybean are created using a partial hydrogenation process that increases their shelf life and creates trans fats. Trans fat is so harmful that research indicated for every 2% increase in calories from trans fats, the risk of heart disease nearly doubles
Ghee is an animal product, derived from milk which contains 65% saturated fats and 35% oleic acid, a monounsaturated fatty acid (MUFA). A 2020 review of the research inconsistency found negligible evidence to prove a link between Saturated fats and heart disease.
3.Process of production
Refined oils are processed forms of vegetable oils, obtained after treating natural oils with numerous chemicals to make them odor and flavour-free with a long shelf life.
The intense heat used in the refining process of refined oils strips them of their valuable natural elements.
This process inadvertently increases the trans fat content , which has been linked to elevated levels of bad LDL cholesterol, triglycerides, and insulin while decreasing beneficial HDL cholesterol.
Organic Ghee is prepared at a low temperature, drawing fat from milk, cream, or butter. This preserves its original nutritional properties and benefits of ghee (clarified butter), which are lost during refining oils.
4.Nutrients Profile
In the traditional Indian texts of Ayurveda, traditional oils and fats like Desi Ghee and coconut oil have been celebrated for their health and healing properties.
Ghee is a rich source of Riboflavin, Vitamins A, and D, and various minerals like calcium, phosphorus, potassium, and magnesium. It also remains stale under warm conditions, therefore it is a more convenient product than butter and other creams for tropical regions like India
Therefore, it is a more convenient product than butter and cream in the tropics regions, because it remains stable under warm conditions.
As a cooking fat, Ghee has short-chain fatty acids content that are superior to that of refined oils and butter, contributing to better digestibility and anti-cancer properties.
Ghee has been considered immensely superior to other refined and unrefined cooking oils due to its high smoke point, stability, nutrients, and the presence of short-chain fatty acids.
Remember to consider your personal cooking preferences for Ghee and research well before changing your diet. Organic cow ghee has bonus benefits in all ghee categories.
Embracing healthier and more sustainable fats and oils is a vital step in creating a healthier planet. Let's make this change towards a Natural Lifestyle.
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