Over the years, Ghee has enjoyed a revered place in the Indian kitchen, its rich taste, cultural significance and believed to be observed for health benefits. In recent times, however, it has been at the center of hot debate on social media.

Advocates promote ghee as “superfoods”, asking to reduce nelestrol, help weight loss and improve intestine health, but many doctors and researchers otherwise argue.

Recently, Liver Specialist Dr. Symbol AB Philips, known online as a liver doctor, weighed the discussion. In a post, he wrote: “Health claims for ghee are unrelated: this claim that ghee is a ‘superfood’ capable of reducing cholesterol, capable of promoting weight loss, and acting as a better intestinal-health agent is not supported by clinical evidence.”

He also said, “The case against seed oil is based on misinformation: the campaign against seed oils is built on the foundation of the principles, logical collapse, and a fundamental misunderstanding of modern food science. It is claimed that omega -6 fatty acids are unfinned. The remains of solvents such as hexans are unfinished.”

Their comment throws light on two major points: first, that ghee does not prove to be a miraculous food, and the second, that the story against seed oils such as sunflower or kusum is misleading.

Ghee is essentially clear butter. It is prepared by boiling unsaulted butter on low heat until the water evaporates and is separated from solid fat of milk. Clear, golden liquid with a walnut aroma is left behind, stressful to produce ghee. Its long shelf life and different taste have made it a household favorite in Indian cuisine.

But despite its traditional appeal, ghee is away from having healthy fat for everyday use.

High in saturated fat

One of the greatest concerns with ghee is its thick profile. Ghee has about 62% of fat saturated fat. Scientific studies have consistently linked high intake of saturated fats to high levels of LDL (low density lipoprotein), which increases the risk of heart disease and stroke.

“Ghee is high in focused fat and there is a deficiency of essential fatty acids present in oils. Since it lacks unsaturated fat such as monouunsaturated and polyunsaturated fats, there is so much amount of saturated fat from the same source on a daily basis,” Nutritionist Nelashan Singh explained.

Is ghee a superfood, losing weight and better intestine health?

While ghee is often marketed as superfood, evidence does not support these broad claims. This includes medium-series triglycerides (MCT), which link some research for weight management, but ghee contains only trace volume. Similarly, it contains conjugated linoleic acid (CLA), which has been studied for its possible role in reducing fat mass, but again, the level in ghee is too small to create a real difference.

Experts have warned that it is misleading to rely on ghee as weight loss tools or intestinal-health agents. In fact, it can promote weight gain due to more and more saturated fat content.

Why some oils are better than ghee

Choosing an unsaturated fat rich oil – such as olive, sunflower, or mustard oil – is a better option for regular cooking. These oils provide monounsaturated and polyunsaturated fats, which reduce LDL cholesterol and support heart health. They also supply essential omega -3 and omega -6 fatty acids, which lack ghee.

Dr. The post of Philips emphasizes the point that the apprehension around seed oil is largely baseless. Modern refining technology ensures their safety, and clinical research suggests that omega -6 fatty acids are not naturally harmful or inflammatory.

The Indian Council of Medical Research-National Institute of Nutrition (ICMR-NIN) recommends that saturated fat should not contribute more than 5% daily calories.

Practically, this means that ghee or butter must be limited to just one or two teaspoons a day, or if possible, it should be completely avoided.

Other sources of saturated fats include coconut oil, palm oil, vegetation, beef and mutton such as red meat, and high-fat dairy products such as full-creats milk and cheese.

Ghee is good – in moderation

While ghee can certainly be enjoyed sometimes, perhaps spread to hot ends or dripped on DA, it should not be used as a medium of primary cooking. The health around ghee is not under the scientist scientific examination.

Inappropriate fat rich oils remain healthy and safe options for everyday cooking, heart health and long -term good.