Ghee and olive oil are two of the most popular Cooking oils. They both have their pros and cons, but which one is healthier for you? We take a look at the two oils and see which one comes out on top.
Ghee is a type of clarified butter that has been used in Indian cuisine for centuries. It is made by simmering butter until the water evaporates and the milk solids separate from the fat. The solids are then strained out, leaving behind a clear, golden liquid.
Ghee is high in saturated fats, but these are the “good” kind of saturated fats that can actually help to lower cholesterol levels. Ghee also contains conjugated linoleic acid (CLA), a type of fatty acid that has been shown to have various health benefits, including weight loss and reducing the risk of cancer.
Ghee is a good choice for cooking as it has a high smoke point (the temperature at which the oil starts to smoke), meaning it won’t break down and release harmful compounds when heated.
Olive oil is made by pressing olives to extract the oil. It is a staple of the Mediterranean diet and is thought to be responsible for the low rates of heart disease in this region.
Olive oil is a source of monounsaturated fats, the “good” type of fat that can help to lower cholesterol levels. It also contains antioxidants that can help to protect the body from damage caused by free radicals.
Olive oil has a lower smoke point than ghee, so it is best used for lower-temperature cooking or in salads and dressings.
So, which one is better for you?
Both ghee and olive oil have their own unique benefits and drawbacks. However, if we had to choose one, we would say that ghee is the better option for cooking, due to its high smoke point. For dressing salads and other dishes, olive oil is the healthier choice, thanks to its antioxidants and heart-healthy fats.