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.