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Ghee for Diet

Ghee, a saturated fat, for diet? Really? NO!!! screeching some people. Well, in my previous blog (Synthethic Fats and Omega Acid Fats), I have clearly explained about the fats which is good for our health. You may jump to the blog to get more details technically about it. To sum up, only Polyunsaturated fats (PUFA) are the one contributes to multiple disease related to cardiovascular. Ghee contains mono-unsaturated fats along with saturated fat. Consuming it right can make miracles in people’s life! Did you know ghee could even aid for weight loss? It is technically and theoretically proven by researches.

 

The new trend of diet, Ketogenic diet where they minimize the intake of carbohydrates and consuming right amount of fat. The intake reduction of carbs puts the body into a metabolic state called ketosis. During the process the body becomes incredibly efficient at burning fat for energy. It also turns fat into ketones in the liver, which can supply energy for the brain. Emphasizing saturated fats in Keto diet make wonders in losing weight and maintaining the body in right manner.

 

Hence it is proven that supplying the right amount of fat for our body acts as a fuel to our internal combustion system. 2 to 3 tablespoons of saturated fat from ghee in your diet is enough for the morning pumps to get your day starting. There are of course many diets emphasizing saturated fats in their meals like Paleolithic, AIP and Whole30 diet. Explore some of the diets to maintain a good balanced lifestyle and a healthy living.

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Ghee Comes with Responsibility, Love and Passion

Good ghee starts from the very initial stage, starting from the nature itself. Of course, the cows are the real contributors of raw milk to produce the highest end product which is ghee. The cows have to be fed in right manner, be in their comfort zone and the caretakers have to take care of them to make sure they are happy. These are the main criteria to get the access to good quality raw milk. The raw milk is further converted to yogurt, churned to butter and simmered them to extract the “Liquid Gold” out of milk.

 

Nutriche’ team has the expertise to ensure the contract farmers around are practicing the right Standard Operating Procedures (SOP) in the farm. The team has also provided complete guidance on managing the flows of operation in farm such as work flow, animal flow, feed flow, milk flow, waste flow and wind flow. The team and farmers clearly understand that ensuring a good environment in farm is as important as the food itself. The quality of the environment guarantees the food being produced.

 

The cows are fed with correct ratio of grass, grains and supplements to maintain their milk production, body score and health maintenance. The cows are well served and taken care of as they are the real bosses of the whole project. When the weather is right, we allow our ladies to graze and play around in pasture. Happy cows produce much richer milk. The fat content of milk gradually increases when they are happy.

 

A good food starts from a farm. The whole team of Nutriche’ and farmers bond are like a family. We enjoy what we doing, we are passionate in what we are doing. We guide each other in producing good food for our future generation. From bottom of our heart, we plead to spread awareness on food security so that our whole community can benefit it. It is really uncertain of food security as the world is becoming more materialistic. Spreading awareness on food security is the best treasure we can pass down to our upcoming generation.

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Synthetic Fats and Omega Fatty Acids

Many previous research on saturated fats could not distinguish between true saturated fats (for example butter and ghee) and ‘trans’ synthetic saturated fatty acids. Most fats occur naturally as ‘cis’ that matches the fat cell receptors. Modern processing (heating, hydrogenation, bleaching, deodorization) turns ‘cis’ fats into fats that don’t fit any more. Instead, cellular metabolism is disturbed. ‘Trans’ fats and many other health problems were associated with CVD. Both governments and the global food industry are gradually addressing the issue of trans fats in food.


Ghee contains not only saturated fats, but also 25% mono-unsaturated (also in olives and mustard oil), and 5% polyunsaturated fat, which is relatively low (also found in sesame, sunflower, groundnut oil). Monounsaturated fats are generally accepted as a moderately healthy form of fat. More than 20 years ago, the above-mentioned Lancet study was conducted as unhealthy and polyunsaturated fats (PUFAs) as healthy. The evidence for the link between PUFA and CVD, cancer, immune system dysfunction, depressed ability to learn, decreased growth and obesity is now increasing.


PUFAs are highly unstable because there are unsaturated double connections that generate free radicals when heated. Ghee, however, is an excellent cooking oil because it is mainly saturated. All such fats are considered superior to polyunsaturated fats, because they are better than most oil in bottles. In this respect, Ghee is a star performer who has a smoke point of 190˚C compared with 120˚C for butter (by the removal of water and protein). When oil burns, oxidation and free radicals are created, the smoke point is determined. Ghee is hence one of the safest fats to fry with. Due to low humidity and inherent anti-oxidant properties, it also has the advantage of a long shelf life without refrigeration.


Despite possible health problems due to poor quality PUFAs, the essential fatty acids of the Omega are also vital in their health, which are renowned for their antioxidant properties. Linoleic acid, the Omega-6 and the alpha-Linoleic Acid and the Omega-3 EFA are present in ghee. Both of these are found in a different nectar such as breast milk. EFAs are used for energy only if they are excessively present and generally act as the stimulator of metabolism. Although the advantages are positive, the consumption of the wrong Omega-6 to Omega-3 ratio is dangerous. These include CVDs, mental disorders and inflammatory illnesses (ADHDs, depression, MS and schizophrenia). Most of us eat more Omega-6 than 3, but ghee gives us an ideal 1:1 ratio.


Don’t you think its special? Yes, it is. This superfood is exceptionally performing in food industry. Sadly, it is still under underrated due to lack of awareness within people.

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Liquid Gold or Disease Risk Factor?

Caraka clearly wrote “if the gastric fire is kindled by fuel in the form of ghee, then it cannot be suppressed, even by too heavy food”. Given Ayurveda’s emphasis on wholesome food, the importance of ghee in increasing digestion is helpful. No benefit can be gained from food without proper digestion and non-digested substance accumulates. One or two teaspoons of ghee every day nourishes the whole digestion process. Ghee helps to eliminate waste products because it has a laxative as well as diuretic effect on the body. The properties of Ghee help to lubricate the digestive tract, alleviate bowel hardness and reduce flatulence and bloating. Ghee nurtures every tissue and promotes strength, standardisation of blood and lymph. In Ayurveda the sweet taste stimulates anabolic activity, because the earth element predominates.


Current era has classified ghee as a product which leads to cardiovascular related diseases but ghee has used in Indian diets for thousands of years without any reported adverse health effects. Although most previous studies focused on cholesterol levels as an indicator of CVD, more specific studies show that low density oxidised lipoprotein cholesterol leads to atherosclerosis. Ghee was an easy target as it was made out of 65% saturated fat. The high rate of the atherosclerosis of Indian immigrant populations was investigated in one Lancet study. In butter, but not in ghee, there have been significant amounts of harmful Cholesterol oxides. This means that butter cholesterol is oxidised while making ghee when simming it.


Fatty acids are also important for our health. Ghee which contains saturated fat of 89% contains of short chain fatty acids , comparing with long chains in other animal fats, such as fat for beef. It is the longer chain fatty acids linked to the thrombosis and coagulation of the blood. Not only are short chains easier to digest, they help produce hormones and reinforce cell membranes. It also has anti-microbial properties that protect against damaging digestive tract micro-organisms. In addition to the absence of clear evidence that ghee and CVD risk are connected, it seems to prevent it. Studies have shown that ghee can decrease serum cholesterol levels in both rat and human beings.