Is ghee bad for heart health and weight loss? Ghee is made from cow milk butter, and it is popular in international cultural traditions in the Middle East and India. It is treated with low heat, and it retains more nutrients than traditional butter. Ghee has a solid source of vitamins, antioxidants, and healthy fats. And ghee is a type of clarified butter.
Ghee is considered a healthy fat that you can add to your other meals. It has Vitamin E which has a lot of antioxidants benefits such as lowering the risk of heart disease, arthritis, and cancer.
Is Ghee Bad For Heart Health And Weight Loss? Photo Credit: iStock- Liudmila Chernetska
What Vitamins Does Ghee have?
- Vitamin C
- Vitamin A
- Vitamin K
- Vitamin D
Some of the Health Benefits of Ghee
- Ghee has a significant source of CLA which stands for conjugated linoleic acid. Studies have shown that CLA can improve obesity and help aid in weight loss.
- It has a high concentration of monounsaturated Omega 3’s and those healthy fatty acids has been known to support a healthy heart and cardiovascular system. There have been some studies have shown that ghee can help reduce your bad cholesterol levels.
- There have been animal and human studies that has shown that it can improve digestive health and lower levels of inflammation.
- It helps to increase Vitamin A intake, and this helps to support eye health, skin health, immune function.
One of the negative effects of ghee is having too much of it. If you have too much ghee, then that will increase your bad cholesterol levels. Consuming a lot of ghee will increase your saturated fat intake which makes this very unhealthy. So, moderation is important when using ghee in food in fact 1 to 2 tablespoons per day is a good daily amount.
Ghee can be stored in 3 to 4 months for room temperature and can stay up to one year in the refrigerator.
“There have been animal and human studies that has shown that it can improve digestive health and lower levels of inflammation.” Celebrity Fitness & Nutrition Expert Obi Obadike
The Bottom Line is ghee can be used as adding flavor for a lot of foods. But the most important things are to consume it within moderation because of the saturated fat intake.
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References
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- Zou X, Ji J, Qu H, Wang J, Shu DM, Wang Y, Liu TF, Li Y, Luo CL. Effects of sodium butyrate on intestinal health and gut microbiota composition during intestinal inflammation progression in broilers. Poult Sci. 2019 Oct 1;98(10):4449-4456. doi: 10.3382/ps/pez279. PMID: 31162611.
- Borycka-Kiciak, K., Banasiewicz, T., & Rydzewska, G. (2017). Butyric acid – a well-known molecule revisited. Przeglad gastroenterologiczny, 12(2), 83–89. https://doi.org/10.5114/pg.2017.68342
- den Hartigh L. J. (2019). Conjugated Linoleic Acid Effects on Cancer, Obesity, and Atherosclerosis: A Review of Pre-Clinical and Human Trials with Current Perspectives. Nutrients, 11(2), 370. https://doi.org/10.3390/nu11020370
- Chea EP, Lopez MJ, Milstein H. Vitamin A. [Updated 2021 Jul 25]. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2022 Jan-. Available from: https://www.ncbi.nlm.nih.gov/books/NBK482362/
- Jain AP, Aggarwal KK, Zhang PY. Omega-3 fatty acids and cardiovascular disease. Eur Rev Med Pharmacol Sci. 2015;19(3):441-5. PMID: 25720716.
- Calder PC. Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochem Soc Trans. 2017 Oct 15;45(5):1105-1115. doi: 10.1042/BST20160474. Epub 2017 Sep 12. PMID: 28900017.
