Recently, ghee and clarified butter have been gaining popularity. Gastroenterologist and hepatologist Sergey Vyalov discussed the differences between these oils, their potential harm to the body, and the reasons why they are considered more dangerous than butter.
Sergey Vyalov notes that ghee and clarified butter are different products, although they share some common characteristics. Both are animal fats derived from dairy raw materials through heating.
“The main differences between these butters lie in the nuances of their preparation. For example, ghee uses cream that is gradually heated. As a result, the denser part separates from the water and milk sugar. The primary harm comes from the fact that fats undergo oxidation when heated, making them more harmful. The same happens with butter when it is turned into clarified butter,” explains Dr. Vyalov.
According to the doctor, during the heating process, any oil loses liquid and becomes more concentrated. For comparison, Sergey Vyalov provides data on the cholesterol content in 100 grams of various oils. Regular butter contains 21 milligrams of cholesterol, whereas in ghee and clarified butter, this figure reaches 25 milligrams.
“It should also be noted that vitamins and nutrients are destroyed during heating. Therefore, clarified butter and ghee contain significantly fewer trace elements such as phosphorus, potassium, and calcium. Additionally, the high fat content of these products can negatively affect the functioning of the heart, liver, and pancreas,” warns Sergey Vyalov.
