Exploring the flavor of ghee and why it doesn't hold superfood status despite its popularity.
Ghee is cherished in many cultures for its rich taste and aroma, used in various traditional dishes.
Despite claims, ghee lacks substantial clinical evidence for health benefits like cholesterol reduction.
Ghee is made by simmering butter, resulting in a clear, golden fat known for its nutty aroma.
With 62% saturated fat, ghee may raise LDL cholesterol levels, linked to heart disease risks.
Unlike plant oils, ghee has few essential fats, making it a less optimal cooking choice.
Though ghee contains MCTs and CLA, the amounts are too small for significant health benefits.
Excessive ghee can lead to weight gain due to its high calorie density and saturated fats.
Oils rich in unsaturated fats are healthier options that support heart health.
Limit saturated fats like ghee to about 5% of daily calories for a healthier diet.