Dalda ghee is a well-known product is market, which is the colloquial name of hydrogenated vegetable oil.
This product is widely available in market and it is cheaper in price than good quality ghee. This vegetable oil looks creamy and resembles often cow ghee in look. This is one of the reasons people get confused with the term desi ghee.
Desi ghee actually means pure and unadulterated cow ghee, which is produced in traditional churning process of butter milk. Desi pure cow ghee contains animal fat and unlike Vanaspati ghee, it is completely free from vegetable or synthetic fat, which proves healthy for lifestyle.
Dalda ghee vs. desi cow ghee: which one is healthier?
The primary difference between desi ghee and dalda is, dalda is the example of hydrogenated refined oil, whereas Pure (desi) ghee contains saturated fats. Dalda contains trans-fat mostly, which is marginally found in pure ghee.
It is medically proven that consumption of Trans-fat in diet can turn harmful for health and especially for heart.
On the other hand, saturated fats in desi ghee is good for heart health if you can add in your diet maintaining moderation. Also pure ghee contains vitamins A, E, D, K, loads of healthy friendly fatty acids and CLA for maintaining a healthy body. Desi ghee is much more helpful for health management, while health freaks have found Vanaspati ghee a strict NO in their diet.
Desi ghee offers higher smoke point, which is almost 250 degrees centigrade, while Dalda Vanaspati offers its smoke points at 200 degrees centigrade.
For obvious reason it is health safe to cook with the help of desi ghee because in higher temperature ghee will offer better stability.
Desi ghee is storage friendly and can be stored up to 18 months without the support of refrigeration, while Vanaspati ghee is not that storage friendly and it has to be used by 6-8 months from the date of manufacturing.
Dalda ghee vs. desi cow ghee: colon management
Desi cow ghee contains Butyrate, which is not available in Vanaspati ghee. As a consequence, ghee in diet helps in getting freedom from stress and irritation of constipation or recurring problem of lifestyle disease like (IBS) Irritable bowel symptom. This butyrate advantage is not available with dalda ghee. Instead of cooking with ghee, if you start cooking with Dalda ghee it will definitely not reduce the hex of constipation or irregular bowel movement.
Desi ghee Offers lots of health benefits
Desi ghee contains loads of nutrients, whereas Dalda ghee hardly contains health friendly ingredients. If ghee diet is coupled with healthy exercise regimen, ghee can help in reducing body weight.
No such weight reducing power is known about Dalda ghee, which is a definite disadvantage of using this vegetable oil in diet instead of using desi ghee.
Dalda ghee and desi ghee may look almost same but dalda ghee does not have the yummy nutty flavor of the healthy milk fat. You cannot call Dalda as ghee as it is the brand name of a type of hydrogenated oil and it is not a dairy product. But Desi ghee is a pure natural product that is enriched with plenty of health benefits for its users.
If you are looking for 100% desi cow ghee, try Milkio Traditional 100% organic grass fed cow ghee.
You will love the ghee diet as well as you will get to enjoy special wellness in your life.
Ghee smoke point: 3 awesome benefits you can always get out of this feature
Ghee smoke point is anytime higher than other common cooking oils and fats.
However, every cooking fat and oil maintains individual smoking point, which means under certain temperature the fat starts burning. The temperature that makes smoke out of the oil on heat, is called the smoke point or burning point. Smoking point differs from one to another.
How the smoking point matters? – what temperature does butter burn?
When an oil is heated beyond its smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. If you’ll be cooking over 320°F but still want to gain the health benefits of your cooking oil, you must opt for cooking with pure ghee.
Every oil you cook with has a certain smoke point. This is the reason, when an oil is heated enough, it begins to smoke and then it breaks down. At the time of breaking down, it starts to turn into more oxidized. These oxidized parts of the oil may induce damage to cells inside your body, and it is popularly believed that these are the trigger of creating free radicals in body increase the risk for developing cancer.
This makes oil with lower smoke point comparatively unhealthy for cooking. Alternatively, cooking oil with higher smoke point like ghee is a healthier option for your culinary feast.
What is the smoking point of ghee?
In terms of safe cooking and higher smoke point, ghee is an excellent choice for you because smoke point for ghee is quite higher than most of the cooking oils.
The ghee smoke point temperature is 485° Fahrenheit, which is much higher than other cooking oils. For instance, if we compare the smoke point of butter vs. ghee, burning point of butter (smoke point) is only 350 degree F, which is much lower than pure brown butter.
Higher smoke point of ghee is helpful in cooking at least for three awesome reasons.
Ghee smoke point: higher the count more is versatility
Due to the higher ghee butter smoke point, it can be used in different types of cooking. Other than slow cookery, ghee can be used for deep frying, sautéing, baking, etc. As clarified butter smoke point is comparatively higher than butter and other cooking oils, pure brown butter can be a more versatile cooking oil in your kitchen.
Smoke point for ghee: it is more stable for cooking
Higher smoke point of ghee makes it a stable cooking oil. Ghee is free of harmful trans-fats unlike other vegetable oils. According to Ayurveda, pure brown butter is better because it is healthier for cooking than the use of butter or other common oils.
High smoke point of ghee: Less risk of inducing free radicals in body
Most of the cooking oils show low smoke point, and that is the reason they break down even at lower temperature while cooking and generate free radicals. Free radicals are harmful agents that may cause deterioration in the body as well as increases the risk of inducing carcinogenic diseases.
High smoke point of milk fat is free of the risk of generating free radicals in body.
These are the three unique benefits of ghee smoke point. It will help users in enjoying stable health and feel good benefits of ghee in these three ways that will offer them both short term and long way benefits.
What is the difference between ghee and cultured ghee?
In terms of product specification, both are milk made dairy products, but there is a steep difference between the two.
Unlike non-cultured ghee, cultured ghee is cooked from cultured butter, which contains lactic acid instead of lactose of milk. This may seem like a small difference, but for the people with severe lactose intolerance, this small difference causes much relief and the most wanted food safety.
Let’s take a quick look here about the difference between ghee and cultured ghee. While common ghee is cooked from unsalted dairy butter, cultured ghee is prepared from cultured butter only.
In non cultured ghee, lactose is removed by the boil and burn process, but for cultured ghee lactose of milk gets chemically converted in lactic acid, which is a great relief for lactose intolerants.
Non-cultured ghee may offer you high aroma or lesser aroma product but cultured ghee mostly offers high aroma dairy products.
Both cultured and non cultured ghee are storage-friendly, hence you can store them in the kitchen without refrigeration support, but cultured ghee is more storage-friendly and non-cultured variety.
If your question concerns what is the difference between ghee and cultured ghee:
The answer is it is different where the raw ingredients are concerned. Secondly, cultured ghee offers a high aroma that non-cultured ghee often lacks.
It is the safest ghee clarified butter for severely lactose-intolerant people with zero risks of food sensitivity.
If you wonder is cultured butter better for you, then you have to learn first why cultured butter is unique and what makes cultured butter better than butter.
Cultured butter contains lactic acid and that makes it free of lactose. It is the raw ingredient for making cultured ghee and it makes better ghee which is completely allergy-free for foods and dairy sensitive people.
Ghee clarified butter made out of cultured butter offers a high smoke point and it is an excellently shelf-friendly dairy product.
There are two reasons for considering cultured butter a better butter. It contains lactic acid, which is a digestion-friendly ingredient and as the product is completely free of lactose, it is fully safe for lactose intolerants in their diet. Cultured ghee does not pose allergy for dairy allergic people.
You can use cultured butter as raw. However, its smell is slightly different than dairy butter. Cultured butter is good for gut health as well. Cultured ghee from cultured butter is widely famous for dairy selective people.
If you want to enjoy all the wholesome benefits of sutured butter in your diet, you can try cultured ghee from a reliable brand like Milkio 100% grass-fed cultured ghee.
Why would you use ghee instead of butter is a tricky query where you have to compare both the items to understand their scope of use, respectively.
Ghee is prepared from butter, which means ghee is a more refined dairy product than butter, and that is why ghee is also known as clarified butter.
But there are some definite differences between ghee and butter.
Organic Ghee is a lactose-free product, but butter is not free of lactose. Lactose causes allergy for lactose intolerants, and ghee is completely free of lactose, hence for lactose intolerant ghee is a better option. There is a chance of bloating and stomach upset after butter consumption, but with ghee, there is hardly any risk of lactose intolerance or good sensitivity.
In terms of smoking point, ghee offers 482-485° Fahrenheit, which is higher than the butter (320° Fahrenheit).In terms of safe cooking, ghee is a better cooking oil than butter because of the higher smoking point.
Butter offers salted or unsalted taste with a milky aroma. But grass-fed ghee does not have any taste. It is of a blunt taste, but when ghee gets added to food, it works as the taste enhancer of the dish. It is more convenient to use ghee than butter for its shelf-friendliness.
You can store ghee in your kitchen for 12 months from the date of its manufacturing without refrigeration support, but for butter, you cannot store it that long.
Which is healthier ghee or clarified butter is a question of product comparison as both are dairy items, and both of these are milk-made products, and manufacturers make it from milk butter. In many places, ghee and clarified butter are considered the same and used interchangeably.
But there is a fine line of difference between the two.
When milk butter is boiled constantly till the milk fat gets separated and casein and lactose get eliminated. The golden yellow liquid that remains in the boiling pot is the clarified butter. When clarified butter gets further boiled, it becomes caramelized and takes a slightly granular texture.
In terms of health and potential, both ghee and clarified butter are the same as it is full of saturated fats. Both of them contain the same nutrients and fatty acids; however, ghee is more shelf-friendly than clarified butter.
But if you are wondering about which is healthier ghee or clarified butter”, then both are the same products you can use in your food. Ghee has a slightly higher smoking point, hence in terms of safe cooking ghee is a better cooking oil than clarified butter.
Ghee and clarified is healthy for consumption under two conditions.
It has to be a restricted amount and next is the lifestyle of the ghee consumer has to be active. Otherwise, ghee consumption may turn harmful to health.