Regular consumption of Ghee increases the Agni of the body (digestive fire), which means your body burns more calories than if you do not have ghee. Sounds good? Of course!
Ghee also has precursors of DHA (Dicosa Hexanoic Acid).This is an essential for brain development. (Remember the advertisement of a popular health drink for 2-5 year olds which has DHA?). Feed your kids Ghee and your next Einstein is on his way.
Now getting to Biochemistry. Ghee is saturated fat, yes. (But it’s like saying that anything with four wheels is a car.) Ghee has a unique structure which is highest in Short Chain Fatty Acids, which help in mobilisation of fats even form stubborn areas. Needless to say it is an excellent fat burner.
It also has high amounts of CLAs (Conjugated Linoleic Acids, which again burn fat) and Vitamins A, E and D. Meaning excellent for skin and bones.
Ghee lubricates joints, which leads to easier movements.
It is excellent for the liver since it strips off the old bile and makes the liver produce more fresh bile.
Ghee improves your satiety signals, in other words it prevents you from over-eating.
For those interested in kitchen chemistry - there is one more concept in food, based on principles of physics/chemistry.
When recipes require roasting (usually some flour) or say semolina (rava) - seen normally in traditional recipes. These recipes call for roasting using ghee rather than using oil. Eg upma, shira, kheer made of some flour, moong dal payasam, etc. The logic behind using ghee instead of oil is that ghee molecule is smaller in size compared to oil molecules. So while roasting, ghee molecules have higher chances of getting in between spaces of the item being roasted. Hence passing heat between those spaces becomes more effective. The result is better roasting and hence a well cooked dish.
For those interested in kitchen chemistry - there is one more concept in food, based on principles of physics/chemistry.
When recipes require roasting (usually some flour) or say semolina (rava) - seen normally in traditional recipes. These recipes call for roasting using ghee rather than using oil. Eg upma, shira, kheer made of some flour, moong dal payasam, etc. The logic behind using ghee instead of oil is that ghee molecule is smaller in size compared to oil molecules. So while roasting, ghee molecules have higher chances of getting in between spaces of the item being roasted. Hence passing heat between those spaces becomes more effective. The result is better roasting and hence a well cooked dish.
The benefits of having Ghee are umpteen, however modernisation has taken a toll on the consumption of this food - GHEE!!!
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