Why Pure Desi Ghee is Making a Comeback
After decades of being unfairly labelled as unhealthy, traditional desi ghee is reclaiming its rightful place.
For much of the late 20th century, ghee bore the stigma of being a 'heart attack on a spoon'. Public health campaigns pushed refined vegetable oils as the healthier alternative, and traditional cooking fats like ghee and coconut oil fell out of fashion across urban India.
The irony, as nutritional science has gradually revealed, is that this advice may have caused more harm than good. The trans-fats found in partially hydrogenated vegetable oils — the oils that replaced ghee in millions of Indian homes — are now understood to be far more dangerous to cardiovascular health than the saturated fats in traditional dairy fats.
Pure desi ghee — made through the Vedic process of churning butter from A2 cow milk — contains a unique profile of short and medium-chain fatty acids that are easily metabolised for energy. It also contains fat-soluble vitamins A, D, E, and K2, as well as conjugated linoleic acid (CLA), which research links to reduced inflammation and improved body composition.
The key word, however, is 'pure'. Much of the ghee available commercially today is adulterated with vegetable oils, animal fats, or cheap palmolein. At DVISSA, our ghee is made exclusively from A2 milk sourced from indigenous cow breeds, with a full chain of custody from farmer to jar.
The revival of interest in traditional foods is not nostalgia — it is the natural result of people seeking real, unadulterated nutrition. Ghee's comeback is well deserved.
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