Benefits of Ghee (clarified butter) & Olive Oil | Which one is better? | Best cooking oil?

In this video, Hansaji explores the benefits and drawbacks of ghee and olive oil, comparing their roles in the diet. Ghee, a staple in Indian households, is rich in saturated fats, butyrate, and CLA, making it ideal for high-heat cooking due to its high smoke point. It is lactose-free and contains fat-soluble vitamins (A, D, E, K), promoting digestive health and nutrient absorption as per Ayurveda. However, its high saturated fat content can affect heart health, and excess consumption may lead to weight gain and digestive issues. Olive oil, extracted from olives, is known for its heart-healthy monounsaturated fats, antioxidants, and anti-inflammatory compounds, reducing the risk of cardiovascular disease, certain cancers, and dementia. Best used for low-heat cooking, extra virgin olive oil is typically used cold. Despite its health benefits, olive oil's unique flavor may not suit all dishes, and excess consumption can cause skin and digestive problems.The video emphasizes moderation, recommending 1-2 teaspoons of ghee and 1-2 tablespoons of olive oil daily. Cooking with ghee produces fewer toxic compounds like acrylamide compared to vegetable oils. The cultural significance of ghee in India is highlighted, as it is often homemade, connecting people to their roots and traditions. Olive oil, while beneficial, is less integrated into traditional Indian dishes due to its Mediterranean origins. Ultimately, both ghee and olive oil have their unique benefits and rightful places in a balanced diet, with ghee resonating more with Indian cultural practices and traditional values.