Ghee is a form of clarified butter created by skimming the milk solids out of melted butter. “Ghee” comes from the Sanskrit word meaning, “Sprinkled”. Naturally endowed with what is technically called a high “smoking point”, Ghee does not get burnt easily by cooking even when subjected to high temperatures.
Consuming ghee during pregnancy will not cause any ill effects on the health of the mother or the child. This nature of the fat – which is Saturated, (it is solid at room temperatures and gets liquefied by heat) by origin allows this chemistry. Contrary to popular beliefs, there is some scientific evidence supporting the role of Ghee in reducing Cholesterol levels in the serum and in the intestine.
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Intake of Ghee is associated with an entire range of general benefits to the common man such as:
It is necessary to moderately Consume 2 teaspoons of Ghee on a daily basis. This is a standard recommendation for the common woman with a normal BMI who is not suffering from any medical conditions such as Fatty liver, Jaundice/chronic diseases such as Cardio Vascular Diseases, Diabetes and the like.
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For pregnant women, including Ghee in their diet on a daily basis is a necessity. 5 to 8 teaspoons of fat is the medical recommendation for fat intake in pregnancy, out of which 10% to 12% from Saturated fats are necessary.
There are multiple ways in which Ghee can be introduced in the diet:
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The main instances where the intake of Ghee has to be downsized, during pregnancy is upon the incidence of Gallstones in pregnancy and also when there is an exaggerated weight gain warranting corrective action to prevent eventful outcomes. It is an all-clear statement that Ghee intake poses hazards only when the intake is substantially increased. Total avoidance of Ghee, hence, is to be based on a recommendation from your Obstetrician’s / Nutritionist’s desk.
For more informative articles on pregnancy, visit our About Pregnancy section. Happy Pregnancy!
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