solids are discarded. Since the milk solids have been removed, ghee
is good for the lactose-intolerant, and because you can heat it to
higher temperatures (the milk solids make butter smoke at lower
temperatures), it’s good for sautéing.Science backs up that suggestion. A recent report from the World Heart
Federation determined that healthy sources of fat reduce total cholesterol and
bad cholesterol, both of which put you at risk for developing heart disease.
Another study conducted by Harvard University and the Cleveland Clinic looked
at more than 125,000 people over a thirty-year span, and found those with higher
intakes of healthy fats had significantly lower rates of heart disease.
A CLINIC ON MAYO
Over the years, mayonnaise has gotten a bad rap. During the era when
high-fat foods were demonized, mayo was right in the thick of things
because it contained fat. To respond, manufacturers lowered the fat and
added a whole bunch of junk to make it taste okay. But here’s the thing.
Mayo has good omega-6 fats, so you should go ahead and have the full-fat
version if you choose—just pair it up with something with omega-3s (like
tuna) to get the most nutritional benefit. (You can even make mayo yourself
by whisking together eggs and a dash of lemon juice or vinegar, then
slowly drizzling in oil while whisking so it emulsifies with the egg. Add a
pinch of salt and/or a little mustard to taste. But store-bought kinds with
simple ingredients lists are fine, too.)