Why I gave up sunflower oil and switched to ghee. Personal history and doctor’s opinion.
Jul 12, 2023 22:15 UTC Audio Version: Your browser does not support the audio element.
The heroine of this story found an alternative to her usual product and improved her health.
certified fitness nutritionist of the club “Bionika Biohacking”
I have been using ghee to fry food for two years. I tell you why I rejected the traditional sunflower oil.
Based on my background in nutrition, I started using ghee due to an intolerance to casein from the milk protein.
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Ghee butter is a pure butter made by heating cream and removing moisture and milk proteins. It is lactose and casein free, so for me it is a good alternative to regular butter.
The doctor establishes a test for intolerance to milk protein after appropriate tests. This reaction occurs when the body is unable to properly break down casein. This can lead to various symptoms, including nausea, bloating, diarrhea, skin rashes, and other problems.
Also read:
What can replace sunflower oil? The Doctor Called 5 Healthy Alternatives to Frying
Another reason I switched to ghee is because of its high levels of antioxidants. Many studies show that it is rich in fatty acids and vitamins A, D, E and K.
Meanwhile, scientists say that heating vegetable oil to high temperatures can lead to the formation of harmful compounds that increase blood cholesterol levels. This increases the risk of various diseases and provokes inflammatory processes in the body.
Also read:
How to choose the right oil for frying?
In addition, ghee oil is more resistant to high temperatures and retains its properties for longer. Before cooking, heat the oil over medium heat. It quickly spreads over the surface of the pan and frying takes place evenly. And the dishes are more aromatic and tasty due to the high content of saturated fat.
The main thing is not to overcook, as this is unhealthy and can lead to high blood cholesterol levels, as well as loss of important nutrients.
After switching to ghee oil, I noticed an improvement in the condition of the intestines and skin. So I got rid of acne and allergic reactions.
Here are the pros and cons of ghee oil for me:
advantages:
it has a high boiling point, which allows it to be used for frying without making food carcinogenic; it helps speed up metabolism and improves digestion, which is helpful for weight loss.
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Defects:
Ghee oil is quite high in calories, so its consumption should be moderate.
doctor’s opinion
Dietitian, Gastroenterologist, Medical Science Candidate, Clinical Pharmacologist
Ghee is really the product that I recommend to all my patients to use instead of the vegetable sunflower. Because?
First, it is a very old product created in India. It was used as medicine, not just for food. Secondly, thanks to prolonged heating, we get the pure fat that our body needs. Casein breaks down, becomes easily accessible, and thirdly, it’s really good for your health. It is even added to fresh coffee to improve brain function. The drink is called armored coffee.
I also want to warn you that the product is high in calories, so I do not recommend using it in large quantities. Not more than 1 tbsp. me in a day
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One “but”: if the ghee does not melt properly, traces of lactose may remain. Often, manufacturers prepare butter on a production scale, obtaining 100% butter. Such a problem can arise when self-preparation of the product.
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When it comes to milk protein intolerance, genetics play a big role here. But for some, symptoms can develop with age.
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