Description
"Ghee" is a clarified butter traditionally used in South Asian and Ayurvedic practices, distinguished by its rich concentration of fat-soluble vitamins and short-chain fatty acids. It contributes to lipid metabolism, digestive function, and cellular energy regulation. Additionally, ghee supports enzymatic reactions tied to oxidative balance and nutrient absorption. Recognized for its thermal resilience, ghee is widely used in high-heat culinary applications while its bioactive profile continues to be valued in traditional diets and metabolic health strategies.
Functions in the Body
Category
Deficiency Symptoms
Since ghee is not classified as an essential nutrient, there are no deficiency symptoms associated with its absence.
Synergists & Antagonists
There are no well-documented synergistic or antagonistic interactions associated with ghee.
Ghee
Warnings
Overconsumption of ghee can lead to diarrhea, stomach upset, and potential issues for those with heart conditions or obesity due to its high saturated fat content. It may impact cholesterol levels if not consumed in moderation.
Food Sources
Ghee is derived from clarified butter and is commonly used in Indian cuisine, as well as in Ayurvedic remedies.
Time Frame
Ghee can be consumed at any time, often used as a cooking fat or incorporated into meals for its rich flavor and health properties.
Depleted By
There are no known factors that deplete the effects or benefits of ghee.