Traditional Wisdom, Modern Science, and the Truth Behind Heart Health
For generations, our grandmothers instinctively knew desi ghee benefits. From massaging newborns with it to cooking every meal with a spoonful of ghee, they lived by an Ayurvedic truth, modern science is only now catching up with.
What Is Ghee?
Ghee is heat clarified form of milk fat. It is the most widely used fat rich milk product in the Indian sub-continent and now also gaining popularity in Australia, Arabian countries, the United States, the United Kingdom, Belgium, New Zealand, Netherlands and many other African and Asian countries{1}
Ghee is a staple product which has been used in Indian cuisine since times immemorial. Ghee is a Sanskrit word which means sprinkled. It is a type of clarified butter which is more concentrated in fat as compared to butter. In butter, there is more amount of milk solids and water but in ghee, they are removed. It was made in ancient times as an alternative to butter as it get spoiled earlier. Ghee can be kept at room temperature for longer period (for years and years).
In Ayurveda, ghee is called ghrita. It is used as a medicine in various types of diseases.{2}
Ghee Preparation
Fresh pooled herd milk samples of cow and buffalo were obtained 35 times from animal keepers of villages nearby Anand city, Gujarat state, India. Milk was separated into cream containing about 35 per cent fat. Cream so obtained was heated in a stainless steel vessel (pan) to remove moisture. Heating was continued and the final temperature was not allowed to exceed 115 °C. The prepared ghee was allowed to settle and filtered through a double folded muslin cloth at 105 °C.{3}
Saturated, Unsaturated, Trans Fat
An average person should limit his saturated fat daily intake to not more than 8–10 percent as these are generally bad category of fat for consumption. Dalda (49.34g/100g) was found with the lowest saturated fat content followed by Rath (50.20g/100g). Rasoi (64.13g/100g) was found with the highest saturated fat followed by Anchal (56.56g/100g). Eating a excess of saturated fat increases the level of bad cholesterol (low density lipoproteins — LDL) in the blood. It is generally acknowledged that high levels of LDL is a reason for greater risk of heart disease.
There are two types of good unsaturated fatty acids, MUFA and PUFA. As per the Heart Association of America, an individual should consume PUFA up to 10% and MUFA 15% of total calories of the daily intake. MUFA lowers the level of bad cholesterol (LDL) in the blood and raises the good cholesterol (HDL). PUFA reduces both the good and the bad cholesterol7.
Trans Fatty acids are unsaturated fatty acids produced when unsaturated oils are converted to semi solid by a process called hydrogenation. Dalda (5.14g/100g) was found with the lowest trans fat followed by Gagan (6.80g/100g). Shaktibhog (26.83g/100g) was found with highest trans-fat content followed by Rath (16.64g/100g). These are unsaturated Fats, but resemble saturated fats in many ways. Just like saturated fats, they also raise the level of ‘bad’ cholesterol in our blood. The research study concluded that there is evidence that high trans-fat consumption has a signicant risk for coronary heart diseases.{4}
Refined Oil
The oil which has been purified is called refined oil. But it is not the pure oil. The process of purification involves use of harmful chemicals such as nickel. It is treated with acid, alkali or is bleached. It is then neutralized, filtered or deodorized. These processes require a hydrocarbon called hexane. It has some of the harmful chemicals which are used as preservatives and there is presence of sodium hydroxide also. It leads to PUFA-poly unsaturated fatty acids which make the oil rancid and thus they require deodorization. When the oil is extracted from the seeds, it leads to formation of trans fats. There is so much smell that it needs to be deodorized.
What Are the Commonly Used Refined Oils in Market?
• Vegetable oil
• Canola oil
• Soybean oil
• Safflower oil
• Margarine
• Corn oil
Refined Oils: Hidden Risks Behind “Purification”
Refined oils undergo chemical treatments involving bleaching agents, alkalis, acids, nickel catalysts, and hexane. These processes strip oils of nutrients and generate harmful compounds, including trans fats. Trans fats increase LDL cholesterol, lower HDL, and promote atherosclerosis, heart attacks, and stroke. High trans-fat intake has also been linked to diabetes and breast cancer.
During the refining process, all the valuable nutrients get destroyed and there is increase in amount of trans fats. Trans fats increase the amount of bad cholesterol and triglycerides in blood. They decrease the amount of good cholesterol simultaneously. This leads to accumulation of plaque inside the walls of arteries and causes narrowing of arteries. This is responsible for various heart diseases like angina, ahteosclerosis, shortness of breath or heart attack. It the blockage occurs in the brain, it leads to stroke
Due to the potentially serious health condition that could result from its consumption, the United States Food and Drug Administration (FDA) have mandated that nutritional labeling should list trans-fat. In 20088–9, the State of California became the first state in the United States to enact a law to ban all trans-fat from restaurants. In India, awareness on trans-fat seems to be very low and that needs to change.
Consumption of trans-fat has been linked to breast cancer. The study indicates that women consuming trans-fat are at greater risk of breast cancer The study found that women with highest blood levels of trans-fat had twice the risk of breast cancer compared with that of women with the lowest level. Trans-fat is so toxic that even bacteria and microorganisms do not want to go near them. Food cooked using trans-fat may stay unspoiled virtually forever.
Why Traditional Diets Trusted Ghee
Ayurvedic texts describe ghee as a daily essential food (Nityasevaniya Ahara) and a powerful healing agent. Cow ghee is especially celebrated for its nutritional and restorative properties. Specialized medicated ghees, like Kalyanaka Ghrita, even show promise for cognitive enhancement. Diary products are an important part of diets worldwide. They provide essential nutrients that are beneficial for health and are commonly consumed in many cultures{5}.
People are becoming more interested in ghee because researchers are studying how the fats in it affect our bodies. This has led to a lot of attention on ghee compared to other types of oils and fats {6}.
Ghee is cited widely in Ayurveda as a curative on its own and as an element in complicated medicine formulations (ghrita), according to an assessment of traditional literature (Sumantran et al., 2011). Ghee is mentioned as a food in Ayurveda as well. The Charaka Samhita, it is included in the list of eleven foods that are advised to be consumed daily (Nityasevaniya Ahaara) {7}.
In Ayurveda, curd ghee is highly recommended, even though cream ghee received more comments while discussing the methods for making it{8}. Of all the ghee species, cow ghee receives the most praise for its nutritional qualities and restorative effects.{9}
Ghee is often criticized for its high saturated fat and cholesterol content, raising concerns about cardiovascular disease (CVD) risk. Heating ghee can lead to fears of forming cholesterol oxidation products (COPs), though early research (Nath & Murthy, 1988) found no COPs in fresh ghee clarified at 120°C.{10}
Why Companies Selling Desi Ghee Stand Strong in Market
• Many companies have been selling only and only desi ghee for over 50 years.
• Their long-term market hold shows strong consumer trust.
• People experience health benefits from genuine desi ghee. Ghee supports heart health by improving HDL, lowering triglycerides, and reducing inflammatory mediators linked to atherosclerosis that protects from heart attack.
It avoids harmful trans fats found in refined oils, protecting against diabetes, cancer, and cardiovascular risk.
Fresh ghee contains no cholesterol oxidation products and shows anti-atherogenic effects in both animal and human studies.
Traditional and clinical evidence together indicate that mindful ghee consumption offers safer and more beneficial outcomes than refined oils.
• Positive results lead to repeat customers and brand loyalty.
• Consistent quality helps these companies dominate the market for decades.
Anti-Atherogenic Effects of Ghee
Animal studies show that ghee may reduce inflammatory mediators, helping prevent plaque formation. Rabbits fed regular ghee had improved lipid profiles and reduced atherogenic effects of oxidized ghee [11].
Ghee at just 2.5% of dietary energy significantly reduced LDL, VLDL, cholesterol, and triglycerides in animal models [12]. Another study showed lowered cholesterol and fewer fatty streaks in coronary arteries compared with hydrogenated oils [13].
Ayurvedic ghee-based formulations like Guggulutikthaka gritha improved glucose and lipid profiles in rats (Sheik et al., 2022).
Core Benefits of Desi Ghee (From a Cardiologist’s POV)
While discussing dietary fats with Dr. Sagar (CTVS), even the topic of why many traditional communities, including followers of Baba Ram Rahim — prefer desi ghee came up. Dr. Sagar pointed out that, from a cardiovascular science perspective, there is a practical reason behind this preference: pure desi ghee behaves very differently from refined oils inside the body.
He explained that ghee contains short- and medium-chain fatty acids that are easier to metabolize, putting less strain on the heart compared to chemically processed oils. Ghee also helps maintain healthier HDL levels, which play a protective role against plaque buildup. Its natural antioxidants and anti-inflammatory components support vascular health and reduce oxidative stress — important factors in long-term heart protection.
Dr. Sagar also emphasized that ghee is more stable at moderate heat, supports digestion, and improves absorption of fat-soluble vitamins, all of which indirectly benefit overall metabolic and cardiac efficiency. This is why, when taken in the right amount, ghee can be a heart-friendly option, contrary to common myths.
Desi ghee is a highly potent and nutritious dietary component.
• Quantity should be controlled based on activity level. Then it become not only heart friendly but also power booster in your daily activity
• Athletes, farmers, and heavy physical workers can consume larger amounts.
• People with lighter activity should take smaller quantities.
• Desi ghee should not be used for frying.
• It is best added on top of already prepared food.
• Fried ghee becomes harmful for health.
• Avoid taking large amounts of ghee at night.
Common Myths vs Reality About Desi Ghee
Myth 1: Eating ghee increases your chances of a heart attack.
Reality: Controlled ghee intake can improve cholesterol balance and reduce inflammation linked to heart disease.
Myth 2: Ghee makes you fat and refined oil is the healthier choice.
Reality: Ghee supports good cholesterol (HDL), while refined oils often create harmful trans fats that damage heart health.
Myth 3: Ghee is too heavy for daily use.
Reality: Pure ghee contains easily digestible fatty acids that provide steady energy and support healthy metabolism when used in the right quantity.
Myth 4: Light-colored refined oils are “cleaner” and safer.
Reality: Refining uses chemicals, bleaching, and high heat that destroy nutrients and can produce harmful compounds, including trans fats.
Myth 5: Ghee and refined oil affect the body the same way.
Reality: Ghee offers anti-inflammatory, antioxidant benefits and supports HDL, while refined oils promote oxidation, plaque buildup, and metabolic stress.
Human Clinical Evidence
Human trials show promising results:
● Ghee replacing mustard oil improved HDL and lowered triglycerides
● A 206-participant trial found lower triglycerides and total cholesterol and higher Apo-A and HDL after ghee consumption compared with liquid oils {14,15}
Conclusion
Desi ghee is more than a traditional cooking fat — it is a nutritionally rich, therapeutically potent, and scientifically validated food. Refined oils, though widely marketed, carry hidden risks due to chemical processing and trans-fat generation. Modern science increasingly aligns with ancestral wisdom: natural fats like ghee, when consumed mindfully, offer better health outcomes than industrial refined oils.
