Is desi ghee better than amul butter?

Member since 11 December 201728 December 2017 at 17:22

For the people who don’t know the difference between ghee and butter;
Ghee is basically made from raw unsalted butter from which the water and milk solids are removed.

Moving on, I come from a place where Ghee is one of the most important ingredients and is used extensively in everything we prepare. Just to give you an idea in my hometown, a family of 4 consumes an average of 30-35ltrs of ghee (yearly) and it can go as high as 60ltrs! (depending on how much you like it). We rarely use butter and this topic of ghee versus butter has been extensively discussed in my family and here is what my grandfather and father has to say:

Ayurvedic Usage: According to Ayurveda, cow ghee is considered the purest of all foods. It enhances the ojas, an essence that governs the tissues of the body and balances the hormones. Sufficient ojas in the body ensures a strong mind and body and resistance to disease and is essential for longevity. The healing benefits of ghee are so high that Ayurveda deems it to be a pre-eminent healing food that helps in overall health and well-being.

Ghee is sattvic or sattva-guṇi (in the "mode of goodness/purity") food whereas butter is tamasic (“mode of resistance/inertia”). Also, butter increases Kapha whereas ghee balances all the 3 Dosha (Kapha should use it in moderation).
A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee is widely used in Ayurvedic massages and supplements.

Calories, Fat and Cholesterol: Ghee is a more concentrated source of fat than butter since the moisture and other milk solids are removed. One tablespoon of ghee has 13 g of fat and 117 calories versus butter, which has 11 g fat and 100 calories per tablespoon.

Ghee is rich in natural antioxidants, composed mainly of short-chain fatty acids, and its cholesterol fraction resists oxidation. This is important since cholesterol becomes harmful when it is broken down or oxidized by free radicals that lead to clogged arteries and heart problems. The short chain fatty acids present in ghee are metabolized and used for energy immediately by the liver and resist being stored in the body as fat.

Smoke Point: Ghee has a higher "smoke point" than butter, which means that it can be cooked to a higher temperature before beginning to burn. This trait makes it ideal for cooking and sautéing. When you sauté and fry with ghee, there is no hissing, popping or splattering. It also has a sweet aroma and actually becomes richer in flavor as well.

Ghee begins to burn between 375 and 485 degrees Fahrenheit as compared to 325 - 375 degrees Fahrenheit for butter. The smoke from burning oil is a potential carcinogen, and has been associated with lung cancer; therefore, choosing ghee to pan-fry your food may be healthier than butter or other oils.

Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Please discuss this with your doctor if you have any concerns about triggering an allergic response.

Shelf Life: Ghee has a long shelf life of six to eight months, even at ambient temperatures and does not require refrigeration like butter. The low moisture content, the presence of phospholipids, low-acidity levels and natural antioxidants contribute to the extension of its shelf life. The high-temperature treatment employed during manufacturing ghee also destroys most of the bacteria, micro-organisms and moisture, making it light, pure and resistant to spoilage.

Alkalizing Effect: Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect.

One benefit associated with ghee is its assistance in nutrient absorption. Pure ghee easily bonds with lipid-soluble nutrients that they may be absorbed by the body's cell walls. For this reason, ghee may help to enhance the power of certain herbs by allowing the beneficial components to become absorbed into the cells where they most benefit the body.

Before ending my answer I would like to tell you something. My grandfather and grandmother both are 70+ and are fully active. My grandmother can still cook dinner for 40 people single-handedly. When I ask her what is the secret behind this she said, Sab ghee ro kamal hai, tu bhi khub khaya kar.. jab taq gadi me tel nahi dalega to gadi kaise chalegi (English Translation : It’s all due to pure ghee. You should also eat a good amount of ghee because until unless you put fuel how will a vehicle run.)

According to me Ghee is better than Amul Butter

Now the choice is yours. Ghee or Amul Butter?

P.S: The use of ghee is often debated due to the presence of saturated fatty acids. This is mainly due to a misunderstanding between ghee made from animal fats and vegetable ghee. Pure ghee is clarified butter. Vegetable-based ghee is used in restaurants. These cheaper oils are usually hydrogenated and have a high amount of trans-fats. Pure ghee has a rich flavor and doesn’t contain oxidized cholesterol or transfatty acids.

Caution: When ghee or butter is consumed at levels above 10% total calories, it can increase the risk of cardiovascular disease.