Why Nutritionists Shouldn't Cook Vegetables in Ghee

In her latest post, a nutritionist talks about the right and wrong way to consume ghee. Gut health expert and nutritionist Avantii Deshpaande shares with her followers on Instagram why ghee should not be used for cooking vegetables or as tadka in dal. From "fat-making" to "heart-healthy," ghee's reputation has changed dramatically recently, and the consensus is to make healthy fats part of your daily diet, albeit in moderation. However, being a popular ingredient can also mean the risk of consuming it incorrectly. As people look for new ways to add ghee to everyday and holiday meals, a nutritionist talks about the right and wrong ways to eat the Desi superfood in her recent Instagram post.

Gut health expert and nutritionist Avantii Deshpaande shares with her followers on Instagram why ghee should not be used for cooking vegetables or as tadka in dal. Deshpaande says oil is always better for cooking than ghee, and suggests alternative ways to incorporate ghee into your daily diet.

"I see a lot of people using ghee as tadka when preparing vegetables. As a nutritionist, I don't think it's advisable. Ghee is a saturated fat, which means it has a lower smoke point compared to oil. Each When you heat ghee, when you prepare your sabzis or even make a tadka, your temperature rises above a certain point, and then it breaks down due to fatty acid saturation, which reduces the nutritional quality of the ghee," she said on Instagram Said to post the posted video.

The best way to incorporate ghee into your diet is to spread it on pancakes, add it to the rice or dal you eat, says Avantii. It is also recommended to eat ghee first thing in the morning.

Here are all the reasons why ghee should not be used for cooking vegetables:

- Ghee contains mostly saturated fats, which have a low smoke point.

- The temperature for seasoning mustard seeds and other condiments is above 180 degrees and often exceeds this temperature. If the temperature is raised above this temperature, fatty acids will denature, which can lead to the formation of toxic substances that increase oxidation in the body.

Nutritionists say it is best to use edible oils with a higher smoke point, such as peanut oil, safflower oil, sunflower oil, and sesame oil.