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Pure Ghee blocks arteries.


This myth emerges from the notion that pure ghee is rich in cholesterol and saturated fats but this is not true in the Indian vegetarian setup which rarely meets the upper limit of 300 mg. per day. Ghee is produced by heating butter. Heating evaporates water present in the latter. As the temperature continues to rise, the initial white sediment of milk protein and salt turns brown. This imparts an irresistible nutty flavour to ghee. Since ghee is derived from milk, it is essentially an animal product. Therefore, it contains a certain amount of saturated fat and cholesterol. Although saturated fats are known to have a cholesterol raising effect, not all have the same effect. In pure ghee only a few fatty acids have the cholesterol raising effect. Pure ghee as it is only 65% saturated. As much as 32% fat in it is MUFA. MUFA is a highly desirable form of dietary fat- the kind that olive oil is rich in. It is perhaps even more desirable than PUFA. In this respect, pure ghee scores over many PUFA rich oils like sunflower, safflower, corn, and cottonseed oils, whose MUFA content is dismally poor. Another good point about this ghee is that it 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 and perhaps diabetes also. It will also not be out of context to mention here that an excess PUFA rich oils may depress HDL cholesterol (the kind which protect the heart) level, thereby, increasing the risk of Coronary heart disease. Further pure Ghee is not heated at very high temperatures, like refined oils. This preserves its original nutritional properties, which are lost during refining oils.

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