Archive · 26 May 2025
Avoid Overheating Ghee When Cooking Paranthas for Health
Ghee is a popular choice for cooking paranthas because it has a high smoke point and a nice flavor.
However, if ghee gets too hot, it can break down and release unhealthy stuff that could harm you.
Overheated ghee may increase the risk of heart disease.
But when cooked right, ghee has some good stuff for your body, like vitamins.
So, to stay safe, cook paranthas on medium heat to enjoy them without any harm.
Ghee is traditionally used for cooking paranthas due to its high smoke point and flavor.
Overheating ghee during cooking can release harmful compounds like acrolein.
Long-term consumption of overheated ghee may increase the risk of heart disease.
Ghee is rich in fat-soluble vitamins and can aid nutrient absorption when cooked properly.
Cooking paranthas on medium heat prevents overheating and preserves ghee's health benefits.
- Who
- Dietitians Kajal and Bushra
- What
- Overheating ghee when cooking paranthas can be harmful.
- When
- As our understanding of food science deepens
- Where
- In Indian kitchens
- Why
- To maintain health while enjoying a traditional food
- Main Ingredient
- Ghee
- Dish
- Paranthas
- Harmful Compounds
- Acrolein and trans-fat-like isomers
- Health Benefits
- Vitamins A, D, E, K and butyrate
- Solution
- Cook on medium heat