Reasons why using ghee for cooking is a better option

Karachi: Paranthas or saag sans ghee is as incomplete as a life without a smile. But the question is, whether ghee, which is loved for its flavour enhancing quality, is healthy or not!

A recent report by the Express Tribune, bringing an end to this confusion, lists down five reasons as to why we should use ghee more often in cooking:

# It is less toxic than oil- When cooking on high heat, ghee produces much less toxic compounds than vegetable and seed oils. According to a study, soybean produces more than ten times as much acrylamide as ghee when heated to 160°C.

# Ghee has a high smoke point- When cooking at high temperatures, ghee is far more suitable as it has a high smoking point, and won't burn or breakdown into free radicals (unstable molecules that can damage the cells in your body).

# It does not spoil easily- Ghee does not require refrigeration and can be stored at room temperature for several weeks. And since its milk solids have been removed, it does not spoil easily.

# Healthy digestive tract- Studies suggest that since ghee is more concentrated than butter, it provides a little more butyric acid and other short-chain saturated fats, which reduce soreness and support gut health.

# Weight loss- Ghee is higher in conjugated linoleic acid, an unsaturated fatty acid, which causes fat loss.