By Promod Puri
Growing up in India, ghee was the crown jewel of nutrition—loaded not just with fats but also with vitamins and other wholesome goodness. Nobody counted its calories or fretted about cholesterol; it was simply the secret sauce for good health and great taste. Whether it was poured over steaming rice or drizzled on hot parathas, ghee was the MVP (most valuable product) in the kitchen.
Fast-forward to today, and I’m not quite sure where ghee sits on the health charts in India. Meanwhile, in economically developed nations, protein has become the new king of nutrition. With doctors, nutritionists, and advertisers chanting its virtues, protein has built itself quite a reputation and, with it, an entire industry worth billions.
The Protein Craze
Protein powders, shakes, bars—it’s like a global movement with whey, casein, soy, and pea proteins leading the charge. While protein is crucial for building and maintaining body tissues, too much of a good thing can quickly tip the balance.
The U.S. National Academy of Medicine suggests a modest daily intake—56 grams for men, 46 grams for women, and no more than 120 grams even for athletes. But the hype has fueled overconsumption. All those extra scoops and bars? They can overwork the kidneys and liver and even increase the risk of heart disease and cancer. Plus, replacing wholesome meals with protein bars or shakes could mean missing out on essential vitamins, antioxidants, and the magic only real food can offer.
The Case for Ghee
Now, just like protein, ghee demands moderation. But unlike protein supplements, ghee brings more than nutritional value—it adds soul to our meals and culture. Ghee isn’t just a fat; it’s tradition on a spoon.
Take the Punjabi classic sarson da saag and makki di roti. Sure, it tastes okay on its own, but top it off with a spoonful of ghee, and suddenly, it’s a whole different experience—smooth, buttery, and soul-soothing. And if you’ve ever had makki di roti with ghee and a sprinkle of shakkar, you know exactly what heaven on a plate tastes like.
Finding the Right Balance
The trick lies in balance—love your protein, but stick to the recommended dose. Enjoy ghee, too, but savor it in moderation. After all, both the waistline and the heart need watching!
(The picture here shows homemade ghee, carefully prepared by Rita from unsalted butter. Notice its grainy texture? That’s the hallmark of perfectly made ghee!)
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