GHEE! IT146;S GOOD

There8217;s no significant difference between the amount of calories ghee has and the caloric proportion in oils. About 90 to 95 per cent of both is fat

Cholesterophobia 8212; exaggerated fear of cholesterol 8212;- is making Indians dump one of the most essential components of their kitchens, the desi ghee. It would do them good if they did some re-thinking before replacing desi ghee with new-age substitutes such as cholesterol-free margarines and unsaturated refined oils.

Ghee is produced by heating butter. Heating evaporates the water in butter. As the temperature increases, the white sediment of milk protein and salt turns brown, thus giving the final product8212;-ghee8212;a nutty flavour. Since ghee is derived from milk, it is essentially an animal product and contains a certain amount of saturated fat and cholesterol.
Although saturated fats increase the level of cholesterol in the blood, not all have the same effect. In desi ghee, only a few fatty acids have the cholesterol-raising effect. About 65 per cent of the fat in ghee is saturated and as much as 32 per cent is MUFA mono-unsaturated fatty acids. MUFA is a highly desirable form of dietary fat, the kind that olive oil is rich in. It is perhaps more desirable than PUFA poly-unsaturated fatty acids. In this respect, desi ghee scores over many PUFA-rich oils like sunflower, safflower, corn and cottonseed oils, whose MUFA content is poor.

Desi ghee also has an ideal Linoleic/Alpha Linoleic acid ratio LA/ALA ratio. This ratio is unusually high in most PUFA oils, which is undesirable. It is now recognized that the consumption of oils with ideal LA/ALNA ratio is crucial for prevention of coronary heart disease. Excessive consumption of PUFA-rich oils may depress HDL cholesterol the kind that protect the heart level, thereby increasing the risk of coronary heart disease. Desi ghee, unlike refined oils, is heated to very high temperatures while cooking. This helps it retain its original nutritional properties.

There8217;s no significant difference between the amount of calories ghee has and the caloric proportion in oils. About 90 to 95 per cent of both is fat. An excess of desi ghee like any other fat is clearly undesirable due to its calorie density. This doesn8217;t mean though that desi ghee is harmful for children and adults with high cholesterol and heart disease, if taken in right amounts. Also, no one cooking medium is ideal. So cooking with desi ghee alone is not recommended. A blend with cold pressed/sesame, mustard and olive oil is desirable.

Ghee is rich in vitamins A, D and riboflavin as well as minerals such as calcium, magnesium, phosphorus and potassium. Vitamin A helps maintain vision, healthy skin and acts as an important antioxidant too. Vitamin D, calcium, magnesium and phosphorus form important constituents of the skeletal structure and also play important roles in physiological functions like nerve conduction and blood-clotting. Potassium is needed to maintain the delicate fluid and electrolyte balance within cells, to keep heartbeat regular and to maintain normal blood pressure.
Applying Western research findings that demonise saturated fats to Indians is not valid for several reasons. Indians have unique risk factors for developing coronary artery disease, for instance. Then, the average Indian vegetarian cuisine rarely meets the upper calorie limit of 300 mg a day. And our Ayurveda credits desi ghee with healing properties.
The writer is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being, one should integrate physical, mental and spiritual health. According to her: 8220;To be healthy should be the ultimate goal for all.8221;