What’s healthier, olive oil or ghee?
Ghee is better than olive oil. Ghee has a high smoke point when compared to vegetable oils including olive oil. A high smoke point means less toxic compound acrylamide is produced while cooking. Acrylamide in high doses can cause cancer. Ghee contains butyric acid which is good for the colon and regulates blood sugar and cholesterol levels. While olive oil contains vitamin E ghee contains fat-soluble vitamins A, E, D, and K. Considering the common deficiency of sunlight vitamin D nowadays cooking with ghee is much beneficial. Ghee is lactose-free, has anti-inflammatory properties, and has a rich creamy taste with great aroma. Ghee is the better option for those who follow a paleo or ketogenic diet due to its rich healthy fat content.
Ghee is better than olive oil due to its higher smoke point, making it ideal for cooking at high temperatures. It also offers a rich, buttery flavour and beneficial fat-soluble vitamins.
ReplyDeleteInsightful comparison between ghee and olive oil! I've been using more ghee lately and can attest to its benefits. This article reinforces why it's becoming a staple in my kitchen. Thanks for the informative breakdown!
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ReplyDeleteGhee has a higher smoke point, making it better suited for cooking at higher temperatures than olive oil. Rich in fat-soluble vitamins (A, D, E, K) and conjugated linoleic acid (CLA), ghee aids digestion, boosts the immune system, and offers unique health benefits not found in olive oil.
Ghee is superior to olive oil because of its high smoke point, making it ideal for cooking at high temperatures without breaking down. Ghee is rich in vitamins A, D, E, and K and also contains butyric acid, which supports gut health. Its nutty flavor complements many dishes, especially traditional Indian cuisine.
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