Savita Iyer-Ahrestani, a freelance journalist who writes for many publications, interviewed me recently on ghee and asked why I believe it is better to cook food in ghee instead of vegetable oils.
She recently published a well-written article for Dr. Oz' You Beauty web magazine based on our talk and her interviews with other experts.
Here is one interesting passage: "Like many Indians of his generation, Niraj “Raj” Patel, M.D., a collaborator on the book “The Healthy Indian Diet,” grew up in a household that banned ghee—clarified butter that had been a staple of an Indian diet for centuries and was always an integral part of the ancient medical practice Ayurveda.
Unless it was for very special occasions, ghee was a no-no—a victim, as it were, of the generalized, worldwide war on fats. But as science has evolved and shown that fat is less likely to cause heart disease and diabetes than previously believed, ghee is once again coming into the spotlight, Dr. Patel says, among Indians and a wider number of Americans."
She recently published a well-written article for Dr. Oz' You Beauty web magazine based on our talk and her interviews with other experts.
Here is one interesting passage: "Like many Indians of his generation, Niraj “Raj” Patel, M.D., a collaborator on the book “The Healthy Indian Diet,” grew up in a household that banned ghee—clarified butter that had been a staple of an Indian diet for centuries and was always an integral part of the ancient medical practice Ayurveda.
Unless it was for very special occasions, ghee was a no-no—a victim, as it were, of the generalized, worldwide war on fats. But as science has evolved and shown that fat is less likely to cause heart disease and diabetes than previously believed, ghee is once again coming into the spotlight, Dr. Patel says, among Indians and a wider number of Americans."
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