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A Dietician Busts Myths About Desi Ghee So You Can Eat It Guilt Free

Consumption of pure desi ghee, made of cow milk, has been a controversial topic for several years. Yogis and ancestors reckoned its use; some doctors backed it up with scientific facts and findings, while some stated it to be harmful to health.

However, rigorous research is now being administered on the precise properties of ghee, the various misconceptions linked to it and several other facts are unearthed now, opening doors to multiple uses of desi ghee in day-to-day life alongside the various benefits the pure A2 cow ghee offers.

Here we share a list of common myths about pure desi ghee and therefore the facts that bust these age-old myths and misconceptions:

Myth 1: Ghee Will Cause Weight Gain

This is often one of the common myths related to the consumption of pure desi ghee. Many of us fear weight gain and opt not to eat ghee, but the very fact is that the conjugated linolic acid in ghee aids weight loss, not weight gain and also additionally strengthens the guts by preventing the formation of plaques. So a little quantity of desi ghee in your dal or a spoonful of it on your roti would instead assist you to stay fit.


Myth 2: Desi Ghee Is Harmful To Overall Health

A significant portion of pure desi ghee consists of monounsaturated fatty acids which could be a good and a healthy sort of dietary fat and doesn't harm the body. When consumed carefully, ghee has many benefits and is, in fact, good for health. Medical studies have also confirmed ghee to stop cancer by decreasing the enzyme activity that activates carcinogens within the liver. It boosts carcinogen detoxification and reduces chances of any cancerous growth.

Myth 3: Ghee Can Cause Heart Attacks And Strokes

More often than not, people refrain from eating ghee because of the fear of inflicting heart ailments. People on an exercise regime, too, tend to remain far away from ghee. However, desi ghee or A2 cow ghee is loaded with antioxidants, conjugated linoleic acid and major fat-soluble vitamins like vitamin A, E, and D, which prevent the onset of cardiovascular diseases by preventing deposition within the arteries.

Myth 4: If You Are Lactose Intolerant You Shouldn't Consume Ghee

This is again a widespread myth among all lactose-intolerant people that consuming desi ghee worsens their health and aggravates intolerance. Milk solids are far away from ghee which is why it practically cannot trigger any lactase deficiency and thus are often consumed with no risk. For non-lactose intolerant, benefits of cow ghee with hot milk are magical and help boost metabolism to a substantial extent.

Myth 5: Cooking In Desi Ghee Is Hazardous

Unlike many oils that have a smoke point at which they break down and form free radicals, ghee features a considerably high smoke point (around 250 degree Celsius) thanks to which it doesn't break down into free radicals and thus considered the safest medium for cooking as compared to subtle oils, particularly peanut oil.

https://www.femina.in/wellness/diet/a-dietician-busts-myths-about-desi-ghee-so-you-can-eat-it-guilt-free-168535.html

QUALITIES OF PURE GHEE

If it's pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.

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