Adulteration of ghee with additives ups health risk
Health experts in the city have cautioned against consuming ghee made from vegetable oils with artificial flavouring. Ghee or clarified butter is usually made from milk.
Dr Zeenath Fatima, nutritionist in a private hospital in the city, said, “Spurious ghee is made up of vegetable oils and artificial flavours. It contains high amounts of hydrogenated fats which increases bad cholesterol and visceral fat. It has carcinogenic chemicals which directly affects the immune system. Essence colours are yellow 5 and 6 and red 60 which contain compounds like benzidine and four aminobiphenyl that leads to cancer. Essence colours lead to allergy reaction and increase the risk of cancer.”
Though some research has concluded that pure ghee is good for health, cardiologists do not agree as saturated fat present in the ghee increases cholesterol levels and leads to blockage of arteries. In spurious ghee, in addition to the saturated fats, transfats are also present which too causes heart problems.
Cardiologist Sunil Kapoor said ghee contains around 70 per cent saturated fats which is not good for health. “Unsaturated fats are better for health. Heart specialists have always advised that ghee and oily foods should be avoided because of the presence of saturated fats that contribute to cholesterol in blood which in turn block the arteries of the heart and begins the process of blockages which leads to heart attacks,” he said.
However, he said we
need some fats for our brain and skin metabolism, and suggested 10 grams in a day is good for the health of the brain and skin. “The average intake of fat for a person whose body weight is around 60 kg should be around 5-10 grams in 24 hours which means two
teaspoons in a day.”
Dr Mukherjee, another cardiologist, says, “There is no proper research on the effects of ghee on the human body. Since it is prepared from natural products, many are suggesting we eat it. Ghee has a high amount of trans fats.”