CHANDIGARH, July 6 — With the ongoing debate over the healthiest cooking fats, a growing number of nutritionists and medical professionals are advocating for the return of ghee—India’s traditional clarified butter—as a safer and more wholesome alternative to refined vegetable oils.
Experts in Chandigarh are increasingly urging residents to consider ghee not just as a culinary staple, but as a functional food packed with health benefits.
“Ghee has been vilified for decades, but science is now catching up with what Ayurveda has long known,” said Dr. Poonam Wadhwa, a senior dietitian at a leading private hospital in Sector 32. “Unlike many refined oils that are chemically processed and stripped of nutrients, ghee is natural, rich in fat-soluble vitamins like A, D, E, and K, and helps with deep tissue nourishment and digestion.”
Ghee, made by simmering butter to remove milk solids, has long been used in Indian households for cooking, medicinal purposes, and religious rituals. However, with the rise of industrial food processing and fat-phobia in the 1990s, it was replaced in many kitchens by refined oils, often marketed as “heart-healthy.” But according to emerging nutritional research, not all fats are equal—and some vegetable oils, especially when repeatedly heated, may do more harm than good.
“Reheating oils like sunflower or soybean releases free radicals, which are highly inflammatory,” explained Dr. Maninder Singh, a Chandigarh-based cardiologist. “This can increase oxidative stress in the body, leading to higher risks of cardiovascular disease, diabetes, and even cancer. Ghee, on the other hand, has a high smoke point and remains stable at high temperatures, making it a safer medium for Indian cooking.”
The argument is not just scientific—it’s cultural. Ghee has played a central role in Ayurvedic healing and Vedic cooking for centuries. According to practitioners, it is considered “sattvic,” or pure, and believed to enhance mental clarity and longevity.
“A spoonful of ghee in your dal or over chapatis is more than just flavor—it’s nourishment at a cellular level,” said Dr. Rekha Mehta, a Chandigarh-based Ayurveda consultant. “In Ayurveda, ghee is known to balance the doshas, lubricate connective tissues, and even promote better absorption of nutrients in the gut.”
Anecdotally too, residents in the city are echoing the shift back to traditional fats.
“I switched back to using ghee after my mother kept insisting,” said Jasleen Kaur, a homemaker from Sector 20. “Initially, I was skeptical because we’ve been told for so long that ghee causes cholesterol. But after using it for a few months, I felt more energetic, and my digestion improved.”
Modern science now appears to be validating these traditional claims. A 2021 study published in the Journal of Clinical Lipidology found that moderate ghee consumption did not raise bad cholesterol (LDL) levels and in some cases, even helped increase good cholesterol (HDL).
Still, experts caution that moderation remains key. “Ghee is still a saturated fat, and excessive use is not advisable, especially for those already dealing with high cholesterol or obesity,” said Dr. Wadhwa. “But when compared to reheated or overly refined oils, ghee is the lesser evil and in many ways, the better fat.”
In Chandigarh’s kitchens, where traditional Punjabi food often involves frying, tadkas, or slow-cooked gravies, switching to ghee is not only healthier but also restores lost flavour.
“We’ve used ghee for generations. It gives richness to our paranthas and aroma to halwa that no oil can match,” said Amandeep Singh, who runs a dhaba near PGI. “Now even my health-conscious customers ask for food cooked in ghee.”
With medical backing and cultural revival converging, ghee is finding its way back onto Chandigarh’s dinner tables—not just as a nostalgic ingredient, but as a deliberate, healthier choice in a world increasingly wary of ultra-processed foods.
