Is ghee healthier than butter?

Mudassir Ali
Jan 31, 2020 09:24 AM 0 Answers
Member Since Dec 2019
Subscribed Subscribe Not subscribe
Mudassir Ali
- Jan 31, 2020 09:24 AM

No. Ghee is not healthier than Butter. And, Butter is not healthier than Fresh Cream from milk (FCM).

Ghee has 99.9% fat. Butter has 80% fat. FCM has 35-40% fat.

All of the vitamins and nutraceuticals present in ghee are also available in butter and FCM.

One gram of ghee has almost 9 kcal of energy. One gram of butter has about 7 kcal of energy. One gram of FCM has only 3.5 kcal of energy. Usually, calorie dense foods are not considered to be healthy.

From FCM, butter is obtained and from butter, ghee is obtained. Therefore, FCM is the most natural form of animal fat while butter is mildly processed and ghee is indeed a full blown processed animal fat. Usually, highly processed foods are not considered to be healthy.

Technically, ghee is anhydrous milk fat, butter is intermediary moistened milk fat while FCM is highly moistened milk fat. So, basically all are milk fats but the difference lies in their moisture contents apart from their cholesterol levels which I shall explain now.

FCM is obtained from whole milk one gets from his/her milkman. All you have to do is just heat the milk so that it gets boiled once and then you keep the boiled milk overnight in fridge and next morning voila you get the fresh cream accumulated as a thick layer at the top of the cold milk. Scoop this top layer of fresh cream by a spoon and collect in a bowl and enjoy its creamy flavor and mouthfeel along with Roti, Parantha or a slice of bread. Heavenly indeed. I too have started doing this since a year and completely weaned off myself from the habit of ghee eating 🙂

If you churn this fresh cream you get the butter and if you further heat the butter you get ghee. As you see, ghee is being obtained by heating and heating is not good unless done under vacuum. Because heating done in presence of air (oxygen) would lead to oxidation. And, this oxidation would convert the good cholesterol present in butter into an oxidized cholesterol which is bad really bad for your cardio-vascular health. Now, unless you are a Desi Pehalwan from Bajrangi Akhara (Indian Wrestler) who does 1000 push-ups and 1000 sit-ups daily, ghee is not your cup of tea! Guess what, Lord Krishna Kanhaiya knew this scientific fact and hence was more fond of FCM and Butter rather than Ghee. He chose to be called as Makkhan-chor (Butter thief) rather than Ghee-chor (Ghee thief). Consumption of ghee demands extensive burning of calories especially through strength & muscle building exercises. Sedentary lifestyle and Ghee won’t compliment each other. Even Yoga and Ghee won’t compliment each other.

As we all know that milk is an animal product and any animal product is bound to contain cholesterol. Cholesterol being a fat soluble substance gets concentrated in FCM. The cholesterol present in FCM is generally a good one i.e. high density lipoprotein (HDL) cholesterol. When the butter is obtained by churning of FCM the HDL-cholesterol gets even more concentrated due to the increased fat content. However, in ghee preparation the applied heat oxidizes this HDL-cholesterol and oxidized low & very low density lipoproteins (LDL & VLDL) cholesterols are formed which leads to plaque formation in the arteries resulting in atherosclerosis. Although the amounts of LDL & VLDL cholesterols are not enormously high in ghee but still their amount is significant enough to cause heart ailments to a sedentary worker. However, in FCM and Butter oxidized cholesterol is negligible or minimal and hence FCM and butter is heart friendly. FCM is healthiest because its consumption does not even increase the amount of total cholesterol (HDL + LDL & VLDL) in blood. Butter consumption may increase the total cholesterol level in blood by increasing the HDL levels.

Ofcourse, ghee is good for bones, eyesight, skin, hair, muscle development and sexual health & stamina but then all these benefits can be obtained by consumption of FCM or the butter churned out from FCM while keeping all the bad oxidized cholesterol at bay.

In Conclusion, Ghee is pure fat which is heat processed & contains oxidized (bad) cholesterol, while butter is less fattier which is mildly processed & contains good cholesterol, and FCM is least fattier minimally processed (almost natural animal fat) & contains good cholesterol. Now, choice is yours.

Reply on This
Replying as Submit
0 Subscribers
Submit Answer
Please login to submit answer.
0 Answers