Using ghee to prepare tadka? Expert explains why it may not be healthy

From once vilified for its high calorie content to soon being identified as a heart-healthy condiment in moderation, the outlook on desi ghee has completely changed.

Photo: iStock

HIGHLIGHTS

  1. Desi ghee contains mostly saturated fats which have a low smoke point.
  2. Therefore, when heated above 180 degrees, these fats denature, forming toxins that increase oxidation in the body.
  3. Therefore, it makes more sense to cook vegetables in oils with a high smoke point – peanut oil, sesame seed oil, or sunflower oil.
New Delhi: Over the years, Desi ghee has earned a reputation among health experts and enthusiasts – dieticians and nutritionists and people who like to stay fit and fabulous by eating healthy. From once vilified for its high calorie content to soon identified as a heart-healthy condiment in moderation, the outlook on it has completely changed. This has motivated many people to switch to desi ghee – from using it as a filling for rotis to baking paranthas and tadkas. However, according to a nutritionist, using desi ghee for tadka may not be wise.

On Instagram, nutritionist Avantii Deshpaande explained why you should never cook vegetables or tadka in ghee.

“I see a lot of people using ghee as a tadka when preparing vegetables. As a nutritionist, I think it’s not advisable. Ghee is a saturated fat, which means it has a point of smoke lower than that of oils.Every time you heat ghee while preparing your sabzis or even giving a tadka, your temperature rises beyond a point and then due to saturation of fatty acids, it will go down. disintegrate and it will decrease the nutritional quality of ghee,” she explains in the Instagram video.

What is the best way to use desi ghee?

According to the expert, the best way to eat desi ghee is to consume it first thing in the morning or by applying it on rotis or putting it in rice or dal.

Why not cook vegetables in desi ghee?

Desi ghee contains mostly saturated fats which have a low smoke point. Therefore, when heated above 180 degrees, these fats denature, forming toxins that increase oxidation in the body. Therefore, it makes more sense to cook vegetables in oils with a high smoke point – peanut oil, sesame seed oil, or sunflower oil.

Warning: The tips and suggestions mentioned in the article are for general information purposes only and should not be construed as professional medical advice. Always consult your doctor or dietitian before starting any fitness program or making any changes to your diet.

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