Nutritionist on why you shouldn’t cook your vegetables in ghee | Health

Ghee’s reputation has changed significantly in recent years, from “fat” to “heart health,” and the consensus is to make healthy fat a part of your daily diet, albeit moderately. However, becoming a popular ingredient can also mean the risk of consuming it the wrong way. When people are looking for new ways to add ghee to regular or festive foods, a nutritionist in her recent Instagram post talks about the right and wrong ways of desi superfoods. (Read also: Ayurvedic Tip: A teaspoon of ghee on an empty stomach offers many health benefits)

Intestinal health expert and nutritionist Avantii Deshpaande used Instagram to share with his followers why ghee shouldn’t be used as a vegetable cooker or as a dull tacker. Deshpaande said that oil is always better for cooking than ghee and suggested another way to include ghee in your daily diet.

“It seems that many people use ghee as a tacker when making vegetables. I don’t recommend it as a dietitian. Because ghee is a saturated fat, it has a lower smoke point than oil. Preparing a subji or feeding it with a tacker raises the body temperature by more than one point, disrupts it due to the saturation of fatty acids, and reduces the nutritional value of ghee, “she posted on Instagram. Said in the video.

Avantii says the best way to add ghee to your diet is to apply it to chapati and put it in the rice or dull you’re consuming. It is also recommended to eat ghee first thing in the morning.

Here’s why you shouldn’t use ghee to cook vegetables:

-Ghee has primary saturated fatty acids, which have a low smoke point.

-The temperature for seasoning mustard seeds and other spices is over 180 degrees, often above that point. When the temperature rises above this, fatty acids denature, which leads to the production of toxic substances that increase oxidation in the body.

Nutritionists say it’s best to use cooking oils with high smoke points, such as peanut oil, safflower oil, sunflower oil, and sesame seed oil.

-Use ghee at room temperature as fat first thing in the morning or add to dull, rice, or chapati.