This is why you need to switch to Ghee from Cooking Oil! Food For Thought

Being students of nutrition we had been having discussions on the dilemma of butter or ghee too often. Some support oil and some ghee but when it comes to scientific reasoning and experimentation, ghee has long been proven to be much healthier than oil. It is time that we should have clear differentiation between these two to maintain a healthier lifestyle. Here are some of the reasons that make ghee superior to cooking oil.

Rich in vitamins:

Ghee is the best source of fat-soluble vitamins( A,D,E and K) and all these vitamins promote stability to your body for e.g. vitamin d helps in calcium absorption, A improves eyesight, E enhances immunity to disease and K helps in wound healing by forming blood clots.

Promotes digestion:

Butyric acid in ghee has an excellent function in preventing GIT (gastro intestinal tract) infections and also helps in fast and complete digestion.

High temperature resistant:

Unlike cooking oils and butter ghee can be cooked on highest of temperatures while preventing its ingredient compounds and the generation of harmful compounds.

Acts as an anti-carcinogenic agent:

Presence of Linoleic acid or Omega 6 in ghee is a natural aid to cancer fighting against the harmful agents. In some cases it also regulates blood pressure and helps in weight loss

Satiety effect: 

Ghee stays in the stomach for longer periods and thus gives a filling effect or satisfaction factor minimizing the need to consume larger amounts.

Beneficial to skin:

As it is a cure to inflammations therefore any physical swelling or burns can be treated with it.

Contains good fats:

Ghee has saturated fatty acids which are prohibited to heart patients and also excess consumption is harmful for everyone but the healthy fatty acids in it regulates nerve activities by supporting the nervous system.

Unique flavor:

It has a peculiar taste that people enjoy. Ghee is in fact a purified form of butter from which all the harmful solids have been removed.


Staff Contributor
Hafsa Daud


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