Is your ghee adulterated?

February 9,Kathmandu.Who is not aware of the laddu controversy of the famous Tirupati temple of Andhra Pradesh. Sample tests of ghee used in the temple's Tirupati laddu prasadam revealed foreign fat (animal fat), including lard (pig fat), tallow (beef) and fish oil, as well as coconut, flaxseed, rapeseed and cotton seed. This information came to light after complaints of change in the taste of the prasad, which has increased people's concerns about the purity of ghee.

Questions are arising in everyone's mind about the purity of ghee, whether we are also consuming adulterated ghee or not. 

 How to identify adulterated ghee at home?

With concerns rising about the quality of ghee, it is important to know how to test the purity of ghee at home. Here we are telling you about some simple methods by which you can check whether your ghee is real or fake.

Test by smell Pure ghee has a distinct, nutty aroma that intensifies when heated. Artificial or adulterated ghee often lacks this aroma, which is a sign that it is adulterated.

Test through color: Real cow ghee is light golden and yellow in color. It should not have any artificial color. If the ghee appears unusually bright or does not have its natural color, then it may be impure.

Observe the texture of ghee carefully. Pure ghee is smooth and creamy. It solidifies a little when refrigerated, but melts easily when heated. Sticky ghee indicates adulteration.

Check clarity by heating To check the clarity, heat some ghee in a pan. Pure ghee is clear and free from sediment. If some impurities settle at the bottom, the ghee is likely to be adulterated.

Test by burning . Put a spoonful of ghee on a hot pan. Pure ghee melts and evaporates quickly without leaving any residue. Impure ghee may smell bad or leave a mess at the bottom.

Refrigeration test Pure ghee solidifies when refrigerated, but melts when kept at normal temperature. If it remains liquid even after refrigeration, then this ghee is fake and adulterated.

Check with water . For this, first take a glass of water. Then put some ghee in it. If the ghee floats in the water then it is pure and if the ghee sinks in the water then it is adulterated.

Apart from this, Food Safety and Standards Authority of India (FSSAI) has also suggested two ways to test the purity of ghee.

What is the consumption of ghee and butter in India?

According to a study published in the National Institute of Health, per capita consumption of ghee and butter in India was 2.7 kg per year (7.4 grams per person/per day) in 2007, which increased to 4.48 kg per year (12.3 grams per person/per day) in the year 2020.

 Which elements are found in ghee?

Ghee mainly contains 99.5% fat and less than 0.5% moisture. Apart from this, ghee contains vitamin A, vitamin D, vitamin E, vitamin K and phospholipids. It also has antioxidant properties. Apart from this, minerals like calcium and omega 3 are also found in abundance in it. Overall, it is very beneficial for your health. It is also used in worship.

 What is the difference between ghee and butter?

Ghee and butter are similar, but there is a difference in the way they are made. The process of making both is also the same, but ghee is cooked a little more than butter, which makes it more tasty and nutritious. Also, its color also becomes darker.

Is the consumption of ghee beneficial for health?

Ghee is a rich source of vitamins, antioxidants and healthy fats. Experts say that fat should be consumed in limited quantities, but studies show that eating fatty foods like ghee provides the body with some essential vitamins and minerals. Cooking healthy foods and vegetables with ghee can provide more nutrients. However, consuming it in excess can also prove to be harmful.

How much ghee should be consumed?

Generally a healthy person can consume one or two spoons of ghee daily. A child above 2 years can also eat one or two spoons of ghee daily. Keep in mind that it is not easy to digest more ghee without working hard. Therefore, the person who eats ghee should also focus on working hard.