look news india
Ghee: Paratha is one of the staple dishes of Indian cooking. Parathas are made in almost every house and people enjoy them from breakfast to late dinner. But most people do not know that the way of making parathas can spoil their health. Especially while making parathas, the way ghee is poured on the hot pan is very wrong.
According to experts, when the paratha is roasted at high temperature and ghee is added while it is hot, it reaches the smoke point. Which is approximately 250 Celsius. In this condition, ghee starts breaking down and releases harmful free radicals and toxic compounds. This compound increases oxidative stress and inflammation in the body. Which can cause diseases like heart disease and diabetes.
Disadvantages of excess ghee
If more ghee is added while frying paratha on the pan, it increases the amount of calories and saturated fat in the paratha. If parathas are eaten regularly then parathas with excess ghee increase weight and also increase bad cholesterol.
The right way to bake parathas
Health experts say that while frying parathas, use as little ghee as possible. When the paratha is roasted from both the sides, ghee should be applied on it. Do not fry the paratha by adding ghee directly on the flame.
Right amount of ghee and benefits of ghee
Consumption of ghee in limited quantity is also beneficial. If five to ten grams of ghee is eaten a day, the body gets healthy fat and digestion process improves.