The profile of pure ghee:
Saturated fats: 65%
Monounsaturated fats; 32%
Polyunsaturated:
PUFA -6 2% (omega -6)
PUFA -3 1% (omega -3)
PUFA-6 and PUFA -3 in the cooking oil should be in the ratio of 6;1 or less
There are 4 such cooking oils;
Mustard
coconut
pure ghee
soybean
You can choose any of them
We are not familiar with the idea of pure ghee as a cooking medium.But you can try it
Advantages:
Excellent flavor
Foods cooked have long shelf life.
Fatty acids in ghee are short and medium chain which are not stored as fats but used for energy production
It resists oxidation during frying, and does not generate free radicals.
Oils with high PUFA -6 (unsaturated oils) are not resistant to oxidation. On prolonged / repeated heating they liberate free radicals which are toxic.(This does not happen with pure ghee.)
What about cholesterol?
100 g of ghee has 300 mg of cholesterol.
100 g is 20 teaspoon. Do we eat 20 spoons of ghee every day? We eat about 2 spoons which has only 30 mg of cholesterol.
There are 3 options:
Ghee is not known in the West. They have margarine (trans fat) which has adverse health effects.
In India, pure ghee is prepared at home from ancient times.
It is a meticulous and elaborate process. Many housewives are unable or not interested in this.They think it is time consuming
The common man has aversion to eat ghee, because it has cholesterol. However one can have up to 150 mg of cholesterol per day. Zero cholesterol diet is not ideal, even for a heart patient.
Eating 1 -2 teaspoons of ghee is healthy.
Saturated fats: 65%
Monounsaturated fats; 32%
Polyunsaturated:
PUFA -6 2% (omega -6)
PUFA -3 1% (omega -3)
PUFA-6 and PUFA -3 in the cooking oil should be in the ratio of 6;1 or less
There are 4 such cooking oils;
Mustard
coconut
pure ghee
soybean
You can choose any of them
We are not familiar with the idea of pure ghee as a cooking medium.But you can try it
Advantages:
Excellent flavor
Foods cooked have long shelf life.
Fatty acids in ghee are short and medium chain which are not stored as fats but used for energy production
It resists oxidation during frying, and does not generate free radicals.
Oils with high PUFA -6 (unsaturated oils) are not resistant to oxidation. On prolonged / repeated heating they liberate free radicals which are toxic.(This does not happen with pure ghee.)
What about cholesterol?
100 g of ghee has 300 mg of cholesterol.
100 g is 20 teaspoon. Do we eat 20 spoons of ghee every day? We eat about 2 spoons which has only 30 mg of cholesterol.
There are 3 options:
If you do the cooking in ghee then it should be 5 teaspoon per person daily. If you have 4 members in the family, then it will be 20 spoons for the family. The housewife should take out 20 teaspoon of ghee in a vessel and the cooking from breakfast to dinner should be within this limit.
If you do not like this idea, then use ghee for giving Tadka (seasoning) while preparing dal,dal khichdi, upma
Or at least, you can have a teaspoon of ghee on your rice.
Ghee is not known in the West. They have margarine (trans fat) which has adverse health effects.
In India, pure ghee is prepared at home from ancient times.
It is a meticulous and elaborate process. Many housewives are unable or not interested in this.They think it is time consuming
The common man has aversion to eat ghee, because it has cholesterol. However one can have up to 150 mg of cholesterol per day. Zero cholesterol diet is not ideal, even for a heart patient.
Eating 1 -2 teaspoons of ghee is healthy.
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