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Recent article on the benefits of ghee

1/24/2014

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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." 

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Saturated fats: good for cooking food

1/5/2014

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If you have read this blog for a while, I am sure you find my praise for butter, ghee, and coconut oil off because experts used to say avoid it. And they said this because of brain-washing from misguided science and politics.

Saturated fats are good, actually. If you don't believe me, at least we can all acknowledge that they are better than trans fats (partially hydrogenated vegetable oils, which the FDA banned) and better than polyunsaturated fats (soybean, corn and sunflower oils). Trans and polyunsaturated fats cause coronary plaques that may lead to heart attacks and heart failure. (Click 'Read More' to continue.) 


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