Ghee from animal fat is a superfood. Healthy, wholesome and increasingly popular worldwide.
Healthy fats like ghee and coconut oil are recovering from the last 50 years of dogma. It is now becoming clear that they do not cause heart disease and when used as a primary energy source in VLC diets, actually raise HDL, increase LDL particle size and improve lipid profile among many other health markers.
But Vanaspati ghee (partially hydrogenated vegetable oil) is a totally different story. It came into the Indian market in the 1960s as a cheap alternative to desi ghee. It is widely used in commercial baked and fried products. It is also widely used by roadside snack food vendors and restaurants.
Vanaspati ghee is a source of transfats and transfats are toxic. They greatly increase the risk of lifestyle disease (heart disease, cancer and more).
Many developed countries are moving to ban partially hydrogenated vegetable oils from use in restaurants and food products. Some cities, like New York, have already done so.
Vanaspati ghee is a poison Indians can live without. Especially given its widespread use in India as a cheap way of making food tasty at home and by street food vendors and restaurants, and also as a means to increase shelf life by the entire unorganised fried snacks industry.
This is a huge public health issue and very easy to solve by regulation because the manufacturers of Vanaspati ghee are mostly in the organised sector.
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