The Ghee Glow-Up: Why This Ancient Fat Is The Modern Superfood

Ghee, long celebrated in traditional Indian kitchens, has emerged as a modern-day superfood. Beyond its rich taste and aroma, this clarified butter carries a remarkable nutritional profile that benefits everything from digestion to skin health. Today, wellness enthusiasts and nutritionists alike are discovering that ghee is far more than a cooking fat. It’s a tool for holistic nourishment and metabolic balance.

The Multiple Health Benefits Of Ghee

For centuries, ghee has been revered in Ayurveda as a medicinal food, not just a cooking fat. The modern ‘ghee glow-up’ is really just the world catching up to ancient wisdom," says Dr. Archana Batra, dietitian and certified diabetes educator.

According to her, ghee is rich in fat-soluble vitamins A, D, E, and K – nutrients essential for hormone production, immunity, and skin radiance. Dr. Batra highlights butyric acid, a short-chain fatty acid concentrated in ghee. “Butyrate fuels the cells lining your colon, supporting a healthy gut barrier, which in turn reduces systemic inflammation that can affect skin, mood, and immunity," she explains.

For centuries, ghee has been revered in Ayurveda as a medicinal food, not just a cooking fat. The modern ‘ghee glow-up’ is really just the world catching up to ancient wisdom," says Dr. Archana Batra, dietitian and certified diabetes educator.

According to her, ghee is rich in fat-soluble vitamins A, D, E, and K – nutrients essential for hormone production, immunity, and skin radiance. Dr. Batra highlights butyric acid, a short-chain fatty acid concentrated in ghee. “Butyrate fuels the cells lining your colon, supporting a healthy gut barrier, which in turn reduces systemic inflammation that can affect skin, mood, and immunity," she explains.

Ghee is also easy to digest and stimulates digestive fire, or agni. “Adding a teaspoon of pure, grass-fed ghee to warm meals helps lubricate the digestive system, improve nutrient absorption, and stabilise blood sugar levels," she adds.

Dietician Vidhi Chawla echoes the sentiment, noting that modern science validates traditional wisdom: “Clarified butter is a highly functional fat. It delivers on metabolic efficiency and overall health, especially when incorporated mindfully into a diet." She also points out ghee’s high smoke point, which makes it stable for cooking and prevents the formation of harmful free radicals.

Ghee for Energy, Satiety, and Fitness

Beyond digestion, ghee is a potent source of medium-chain triglycerides (MCTs), which are rapidly absorbed and converted into energy by the liver. “MCTs are a fantastic fuel source before or after a workout," says Chawla. Grass-fed ghee is also rich in conjugated linoleic acid (CLA), which may support lean body mass and appetite regulation. The result? Stabilised energy, improved satiety, and support for gut integrity – key factors for both weight management and overall wellness.

Whether drizzled over vegetables, stirred into warm grains, or used in high-heat cooking, ghee delivers flavour and function. Its combination of ancient wisdom and scientific backing makes it a rare ingredient that can enhance not only taste but also health from the inside out.

From boosting digestion and gut health to supporting energy, skin radiance, and metabolic balance, ghee has earned its spot in the modern wellness repertoire. Consumed mindfully, this age-old staple offers a powerful, natural way to nourish the body, making it far more than just a kitchen indulgence.

 

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Butter, ghee or oil: What's a healthier choice?

Butter, ghee and oil, all three have their own health benefits and are an important part of Indian household. While ghee has been traditionally used for cooking and greasing chapatis, butter is a newer product which is now being used to cook and grease breads. With different types of oils available on market shelves, rice bran oil for a healthy heart and olive oil for a healthy body, most people are using oils to prepare several delicacies.

Now the question arises, which one is healthier for you? Well, all three of them have their own added benefits and must be used in a particular way. Let’s look at a few of their benefits and how they should be used in the kitchen.

Butter
Butter comprises of saturated fats in the form of milk protein and butter fat. These fats are heart healthy fats in comparison to poly-unsaturated fats in oils, which are unwanted fats. While butter has 20% water which evaporates while cooking, oil is pure fat which gets absorbed as it is by the vegetables you are cooking. You can make butter at home by using 2-3 cups of cream (malai) which is collected for 8-9 days. Now you need to heat the cream with half cup of water and half cup of milk at high temperatures until the butter solids separate from it. Next separate the solids from the liquids, let it cool down and now you have your own homemade butter.

Ghee
Ghee is made when butter is boiled at high temperatures and milk residue is removed, thus, removing a lot of fats along with it. Butter on one hand is a storehouse of fats, while ghee has comparatively lower amount of fats. Stored with energy and healthy fats, ghee can be easily consumed in small quantities while cooking and greasing chapatis. Butyric acid present in ghee strengthens your immune system and helps in boosting your body’s immunity.

Oil
Usually oils are full of poly-saturated fats which might cause inflammation in the body. Thus, lesser quantities of oil are suggested for the human body. You can use olive oil, which is a healthier variation of oil, as it contains unsaturated fats. You must keep in mind that you can use ghee and butter for high temperature cooking but not olive oil, as it gets oxidized in high temperatures. Refined oil can be used for cooking deep-fried food, but always in less quantities.

For a healthier body, ratio of 2:2:1 for butter, ghee and oil is ideal. If you are consuming two tablespoons of butter and ghee every day, then consuming one tablespoon of oil won’t harm. 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.     

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Benefits Of Ghee- desi butter

Ghee, a clarified butter of Indian origin, is said to have many organic nutritional benefits, according to doctors.

Ghee, mainly used in Indian cuisine, is made by heating butter and removing the caramelised milk solids. This leaves only the butterfat behind. Apart from the vast array of Indian cuisine, it used on a variety of foods, mainly toast, steamed vegetables as well as in baking and sautéing.

Doctor names three benefits of this organic food item.
1) The first is that Ghee is suitable even for the lactose intolerant, because of the removal of milk solids.
2) The second is that it’s a rich source of butyric acid, helps in digestion and thus maintains the integrity of the intestinal wall.
3) Finally, Ghee contributes to the colon health; research shows the short-chain fatty acids (like butyric acid) in the Ghee can protect against damaging cell growth in the colon.


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Cheap breath test may detect stomach, oesophageal cancers

Scientists have developed a cheap and non-invasive test that can measure the levels of five chemicals in the breath to detect cancers of the esophagus and stomach with 85 per cent accuracy.
Together, stomach and esophageal cancer account for around 1.4 million new cancer diagnoses each year worldwide.
Both tend to be diagnosed late, because the symptoms are ambiguous, meaning the five-year survival rate for these two types of cancer is only 15 per cent.
Currently, the only way to diagnose esophageal cancer or stomach cancer is with endoscopy -- an expensive, invasive method with some risk of complications.
"A breath test could be used as a non-invasive, first-line test to reduce the number of unnecessary endoscopies. In the longer term this could also mean earlier diagnosis and treatment and better survival," said Sheraz Markar from Imperial College London. 

 Previous research suggested that there are differences in the levels of specific chemicals -- butyric, pentanoic and hexanoic acids, butanal, and decanal -- in patients with stomach or oesophageal cancer and patients with upper gastrointestinal symptoms without cancer.

In the new study, presented at the European Cancer Congress 2017 in The Netherlands, the team collected breath samples from 335 people, who were measured for levels of the five chemicals to see which ones matched to the 'chemical signature' that indicated cancer.

The results showed that the test was 85 per cent accurate overall, meaning that the breath test was good at picking up those who had cancer (80 per cent sensitivity) and was also good at correctly identifying who did not have cancer (81 per cent specificity).

"This study suggests that we may be able detect these differences and use a breath test to indicate which patients are likely to have cancer of the esophagus and stomach and which do not," Markar said. 

 this is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.
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Purple potatoes can terminate colon cancer cells

In a breakthrough discovery, researchers claim that purple potatoes can prevent the spread of colon cancer and terminate its stem cells.

According to Jairam K.P. Vanamala of the Penn State Hershey Cancer Institute, attacking stem cells was an effective way to counter cancer.

In the study, the researchers found that the baked potato extract suppressed the spread of colon cancer stem cells while increasing their deaths.

Researchers then tested the effect of whole baked purple potatoes on mice with colon cancer and found similar results.

The portion size for a human would be about the same as eating a medium size purple-fleshed potato for lunch and dinner, or one large purple-fleshed potato per day.

According to the researchers, there might be several substances in purple potatoes that work simultaneously on multiple pathways to help kill the colon cancer stem cells, including anthocyanins and chlorogenic acid, and resistant starch.

Vanamala said that the butyric acid regulated immune function in the gut, suppressed chronic inflammation and might also help to cause cancer cells to self-destruct.

He suggested that purple potatoes could be potentially used in both primary and secondary prevention strategies for cancer.

The study is published in the Journal of Nutritional Biochemistry.

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.






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