Ghee is a popular ingredient in Indian cuisine due to its rich flavour and high smoke point, which make it ideal for high-temperature cooking.
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Smoke from ghee-filled pans can be hazardous, indicating that a safety threshold has been surpassed.
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Dietitian Shreya Katyal warns that visible smoke from ghee signifies potential health risks.
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Overheating ghee or oils above their smoke point generates harmful free radicals like aldehydes and hydrocarbons, which can damage cells.
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These free radicals increase inflammation and the risk of chronic diseases such as heart disease and certain cancers.
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Pregnant women should be particularly cautious with high smoke point oils to avoid respiratory issues and oxidative stress.
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To minimise reaching the smoke point, gradually heat oils and avoid overcrowding the pan.
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Using oils with appropriate smoke points for different cooking stages and incorporating herbs and spices rich in antioxidants can reduce health risks and enhance flavor.