Indian traditional style cooking, which requires mustard oil, ghee and coconut oil, may actually be better for your health than refined oil, a new study published in the Indian Heart Journal has revealed.
According to the study, the refined oils put humans at the risk of coronary heart disease (CHD), which is one of the leading causes of death worldwide and in India in particular.
The risk associated with CHD and the use of coconut oil is, however, less, the study said, according to Indian medical times.
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The study also busts some claims made by the manufacturers of refined oils that their products are good for health.
Since Indians are accustomed to deep frying style of cooking, the study suggested that the refined edible oils may not be best suited for the purpose.
On the other hand, oils such as mustard (Kachi Ghani oil) and coconut oil, when subjected to deep frying, doesn’t lose essential nutrients and may be better for health.
The study further said that exposure to high temperatures can also destroy several anti-oxidants such as vitamin E and beta carotene and also produces toxic compounds.
“It is advisable to avoid refined oils since during the refining process oils are heated to high temperatures resulting in their degradation and generation of toxic substances. Refined oils, particularly high in PUFAs (polyunsaturated fatty acids), degrade easily and therefore should be avoided for frying. On the contrary, oils high in saturated fats — like ghee, coconut oil — can be used for Indian cooking, as they are comparatively stable during frying,” Santosh Jain Passi, study co-author and public health nutrition consultant and former director of Institute of Home Economics, University of Delhi, wrote in the study.
He added that earlier, oils with high SFA (saturated fatty acid) content were considered harmful since they increase LDL-C (low-density lipoprotein cholesterol). However, new findings have shown that oils high in short/medium-chain SFA (like coconut oil) do not have adverse health effects.
“Right selection of edible oil is extremely important, especially in the Indian context, where cooking methods are different than in the West. Numerous clinical trials and observational/metabolic studies among diverse populations indicate a consistent association between quality/quantity of fat intake and the CHD risk. The effect of dietary fats on plasma lipids constitutes a key link in the causal pathway that connects diet to CVD (cardiovascular disease),” SC Manchanda, the lead author of the study and senior consultant cardiologist at Sir Ganga Ram Hospital, said.
He added that mustard and rapeseed oils, due to their favourable (LA/ALA (linoleic acid/alpha-linolenic acid) ratio, low SFA and high mono-unsaturated fatty acids content along with their relative stability during cooking – can be a preferred choice, particularly mustard oil in its non-refined (cold-pressed) form, popularly known as “Kachhi Ghani Ka Sarson Ka Tel.”
He added that use of unrefined mustard can even reduce the risk of CHD.
Source: IB Times
good
Thanks for giving us good knowledge about Ghee and
other herbs
anytime, GHee, Mustard, Gingelly or coconut oils are the best than refined oil.in small measure daily with your food.even to fry with any seed for a better taste.
we thank for the information about ghee , and coconut oil which are good for daily cooking and is desired for our good health
with best wishes
R.VENUGOPAL
BANGALORE
Ghee, mustard oil and coconut oil are auspicious and have divine property. Hence these are always beneficial for the human being.Just you think. we use all these three mediums at the temple. we use to do offer these to the deities.Hence these have medicinal property and now it is the turn of science to prove it.
Very Nice and good information for human health.
Articles are scientific, informative and useful.
In ayurveda already mention that ghee has lot of quality if we eat in a normal or small dose
Mahatma Gandhi wrote extensively on the bad effects of refined oil more than 75 years ago!
While the news is generally good, some clarifications are necessary.
What is meant by traditional ghee?
It must be made in the traditional manner, from native (desi) cows (not the foreign ones); the cows must be allowed to graze naturally ( and not fed artificial/manufactured feed in feedlots) The milk must be obtained from the cow in the proper manner (duly observing the excepted days) etc. Where do we get the ghee meeting these conditions? There is no organization to certify that the ghee is ‘traditionally’ made. The so called Agmark is no standard here. Most of the ghee we get in the market is from buffalow milk, though they put the picture of a cow on the packet. We make ghee at home from the milk obtained from a native brand cow, and I can show how different it is!
In the south, we use gingelly ( black til) oil- usually in unheated condition. For heating and deep frying, ground-nut oil is used. Now we need studies about these oils too.
In the three southern states of Tamilnadu, Karnataka and Andhra Pradesh Groundnut oil is commonly used.Is it safer than refined oil ?
In the southern states of TamilNadu, Karnatakaand Andhra Pradesh groundnut oilis commonly used. Is it safer than refined oil ?
In performing Shrardham (Ceremonies) for our departed forefathers etc, we use Ghee very much. All the items used during this are very good for health. For example they don’t use chillies, but use pepper instead, don’t use toor dhall but instead use Pasipparuppu , instead of regular pickles which are very harmful they use chatni made of Karuveppilai etc etc
What about groundnut oil specially used in old days in Maharashtra? Please reply,
Thanks.
Kacchi Ghaani ka sarson tel is not available even in India. people buy mustard oil from super or small markets. No body knows if the seeds were crushed or exposed to high temperature to make the oil. If any one knows where to get this oil please let us know. Kamlesh Kapur Virginia USA.
Best article i have ever read , i myself an example for this , i never start my lunch or dinner without Ghee,
some important points i would add is ,
1) taking cow Ghee 20 min before food would improve your digestion.
2) As aging starts we feel cracking in Knees when we sit or stand , so to avoid this use Sesame oil or Groundnut oil.
3)Oil keeps you younger ,
4) I believe we started using sunflower oil when we saw the advertisement in our DD channel – A boy jumping on pooris, that how it began.
These advertisements are nothing but , they are hypnotizing people to go for it.
Thanks to the research.
Very good information regarding the use of ghee in our food preparations.
Thanks a lot for healthy information about cow ghee, our traditional ghee made out of conventional methods. Ghee made out of country cow’s milk (and not the jersey type) is very good from infant age to the old age that can give a disease free life. We use Patanjali’s Cow Ghee for most of our needs.
– Manchili Padmanabham and Annapurna
All nice food regarding
Dear Sir
Good day
Thanks a lot for healthy information about cow ghee, and Coconut Oil (the coconut in taking from very height of tree, that much “Osmosis method are content in this coconut it may protect your brain due lot chemical items involve food add in our body of which blood passing through the blood which can not melt the brain tissue due to high power contents in the coconut natural oil. And our traditional ghee made out of conventional methods. Ghee made out of country cow’s milk (and not the jersey type) is very good from infant age to the old age that can give a disease free life.
by
Venushankar
A very pertinent article. I endorse use of Ghee, til oil…that is sesame oil, mustard oil and coconut oil. One has to be careful about adulteration especially mustard oil with Argemone mexicana seeds. Sun flower , olive oil and refined oils have no advantage over these..
However some more research is needed.
Traditional GHEE, in addition to what Mr R Nanjappa (May 31, 2016 at 1:17 pm) comments, must be churned out of the curd made from milk of Pure Indian breed, self grazing cows.
Even Patanjli’s GHEE is made from cream of milk of mixed (?) breed cows, and not from Dahi (curd)
Sir,
Contents are very informative. Thanks .
In south ,we use different refined vegetable oils ( imported or indigeneous),except mustard oil for frying . Of late since 20 years ,New ones like palm oil, rice bran oil , sunflower etc have entered due to different reasons. Scientific reasons in the use of new oils need to be established .ill effects , nutritional status should be prioritised .
The European market misled us on purpose 1st for economic reasons we start buying refined oil…till one scientist came back and revealed the truth written above and he insisted traditional oils and local gheebetter for heath.2’nd reason for developing their pharmacy industry..and 3rd scary to make us very susceptiable to whatever diseases to stop normal healthy growth of humans then it is easier to control us….we are the guinea pigs.They are saying they are the aryans and they got the vedas to s.Lot of planning has been going on since the 30’s hitler time and we thought they are our friends .Avoid all foreign products all have harmful chemicals
100% real is also told by vagbhat and charak.
never go for refined oil.
Dear Bharati,
In Maharashtra region groundnut oil is recommended.
No problem for using groundnut oil from ghaani but not refined groundnut oil.
This things has already been mentioned in ayurved many years ago .
Thanks,Yashwant dongre for reply.