Ghee may lead to weight loss as it contains high levels of conjugated linoleic acid which is an unsaturated fatty acid. Ghee may seem unhealthy but when it comes to cooking, it is one of the better choices to make.
A recent Express Tribune report has listed 5 reasons why ghee should be used more frequently in cooking:
1. It contains less toxins than oil
When ghee is cooked at very high temperatures like 160 degrees, it produces lesser number of toxic compounds as compared to vegetable or seed oils. A study has found that soybean oil produces ten times more acrylamide than ghee.
2. Ghee has a higher smoking point
At very high temperatures, ghee has a higher smoking point, so it does not break down into free radicals or burn. Free radicals are unstable molecules that are damaging to the cells in the body. So, you can fry that dal without any tension!
3. It does not spoil easily
Ghee is easy to store and does not spoil easily as its milk solids have been taken away. It does not require refrigeration and can be kept for many weeks at room temperature.
4. Healthy digestion
Since ghee has higher quantities of butyric acid other short-chain saturated fats, it is beneficial to the digestive tract and reduces soreness. This is because ghee is more concentrated than butter.
5. Weight loss
Ghee has more of conjugated linoleic acid which is responsible for reducing fat in the body.