Diet Wise

Must ad­di­tion in our diet – ghee

Health & Nutrition - - CONTENTS -

We all have fallen prey to the trap that ghee makes us fat. Use of ghee in food is an age old Grandma’s con­cept but, un­for­tu­nately it is only with the ad­vent of some celebrity nu­tri­tion­ists and few celebri­ties ac­knowl­edg­ing and tes­ti­fy­ing that ghee is good for health, that we have started giv­ing ghee its due. Ghee is in­deed one of the best things one can have at all age. Ac­cord­ing to Ayurveda, among the four kinds of fat namely Gritha (ghee), Taila (oil), Vasa (fat), and Ma­jja (bone marrow), ghee is con­sid­ered the best. Ac­cord­ing to Ayurveda, ghee made from cow’s milk pro­motes mem­ory, in­tel­lect and diges­tion. It also pro­motes heal­ing of wounds, keeps the skin lus­trous and main­tains im­mu­nity. Mod­ern sci­ence has also dis­cov­ered that ghee is rich in an­tiox­i­dants. The fats in ghee aid in ab­sorp­tion of fat-sol­u­ble vi­ta­mins and min­er­als from other foods thereby strength­en­ing the im­mune sys­tem. Ghee is also rich in bu­tyric acid, a fatty acid with anti-vi­ral prop­er­ties, which is be­lieved to pre­vent can­cer and tu­mours. Here are 14 ben­e­fits that will re­de­fine the us­age of ghee for all of us from GOQii (a pre­ven­tive health­care ecosys­tem and life­style dis­ease man­age­ment so­lu­tion en­ter­prise) health coaches: Ben­e­fits of Ghee: 1 Source of vi­ta­mins: Ghee is a source of beta carotene and vi­ta­mins A, D, E and K. Beta carotene and vi­ta­min E are vi­tal an­tiox­i­dants. Vi­ta­min A is nat­u­rally present in ghee, which is

Ghee is pri­mar­ily sat­u­rated fat. One ta­ble­spoon pro­vides of ghee 14 gms of sat­u­rated fat, 28mgof choles­terol and roughly 120 calo­ries.

lack­ing in other ed­i­ble oils. 2 Safe for lac­tose in­tol­er­ant peo­ple: Ghee has no milk solids, lac­tose or sug­ars. These get sep­a­rated out when the but­ter is made into ghee, so it’s good for lac­tose in­tol­er­ant peo­ple too. 3 No preser­va­tive and ad­di­tives: Or­ganic ghee has no ad­di­tives, preser­va­tives, ox­i­dized choles­terol or trans-fatty acids that clog ar­ter­ies. 4 High dura­bil­ity: Ghee is highly sta­ble and does not go ran­cid even at room tem­per­a­ture. 5 High boil­ing point: Clar­i­fied but­ter has a very high smoke point than but­ter but lesser than oil - it does not burn at high cooking tem­per­a­tures. So it’s al­ways bet­ter to cook in ghee than but­ter as but­ter burns very eas­ily. 6 Good fat: Ghee is pri­mar­ily sat­u­rated fat. One ta­ble­spoon of ghee pro­vides 14 gms of sat­u­rated fat, 28 mg of choles­terol and roughly 120 calo­ries. 7 Has more than one ben­e­fits: Ghee is use­ful for both ex­ter­nal and in­ter­nal use be­cause ghee helps in­crease im­mu­nity, that sub­tle essence of tis­sue that is re­spon­si­ble for life, ra­di­ant health, vigour, longevity and over­all well-be­ing. 8 Look young for­ever: Slow down age­ing process by adding a min­i­mum of ghee to your food ev­ery day. 9 Nat­u­ral detox: It re­moves tox­ins from body and mind. 10 Pro­mo­tion of child health: Ghee is ben­e­fi­cial in pro­mot­ing growth and de­vel­op­ment in chil­dren. It also im­proves mem­ory and con­cen­tra­tion power. 11 Nat­u­ral healer: Ghee has its heal­ing prop­er­ties. If used di­rectly on cuts, wounds or burns, it has a pow­er­ful heal­ing ac­tion. It can be used to cure ul­cers too. 12 Anti-ox­i­dant: Pure ghee has anti-ox­i­dant prop­er­ties which pro­motes healthy me­tab­o­lism and aids weight loss (when used in mod­er­a­tion). 13 Re­duces choles­terol: Both in the serum and in­tes­tine by trig­ger­ing an in­creased se­cre­tion of bil­iary lipids. 14 Good for nerves and brain: And helps con­trol eye pres­sure and is ben­e­fi­cial to glau­coma pa­tients as well.

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