Ghee Is Making a Huge Comeback in India

Another sign that fat is the new black: ghee (clarified butter used in traditional Indian cooking) is making a comeback as a superfood.

The Times of India: Ghee with Glee

Clarified butter remained India’s culinary star for centuries till it was sidelined in the 1980s by vegetable oils because of its high saturated fat.

Obviously, there is quite a lot of evidence nowadays showing that the campaign against saturated fat has been a mistake. The belief that vegetable oils, with a lot of polyunsaturated fat, are superior to saturated fat is simply outdated. It’s great that more and more people around the world are starting to recognize this.

Do you use ghee for weight loss / blood sugar / superfood reasons?

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One Comment

  1. Julie
    Yes! My husband is from the Indian subcontinent and we use ghee, it has a flavour and versatility that oils and fresh butter just don't have. I am going to try the LC Naan bread recipe but use ghee and cook them 'Paratha' bread style!

    I have just started LCHF (coming up to day 4) and by cooking our normal veggie & meat/chicken/fish curries with extra ghee (I previously felt I was being naughty by still using it) amd not having rice but salad and a small yoghurt dip enriched with a splash of cream and cold-pressed mustard seed oil I am feeling as full as normal - in fact full for longer!

    I am a very experienced Indian-style cook and use lots of ingredients that maybe others don't know about but which could fit in with the LCHF way of eating. Happy to help if anyone wants recipes!

    I would love to find out whether whole milk Paneer (home made cottage cheese) fits with LCHF? Saag Paneer cooked with ghee and cream is a delight :-)

    And how about the odd man out in the list of Indian legumes - Chana Dal, the dal derived from the small black Indian chickpea 'Kala Chana' - it has an unusually low GI & GL compared to all other pulses & legumes, certainly less than regular lentils even though the carb content is high. Has anyone done some real research on this one type of dal? It has a GI of 5 - 11 http://www.mendosa.com/chanadal.html (depending on the list sources) and I was wondering if it could be useful for liberal low-carbers? As it's cooked as a soup-style consistency not much is needed to make a big pot full!

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