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Life is just random || Irffan Khan🌷

A doctor reveals the benefits of adding just one egg to your child’s daily diet

India used to cook in ghee. Clarified butter, rendered slowly, shelf-stable, rich in fat-soluble vitamins and butyrate, with a smoke point suitable for the high-heat cooking that Indian cuisine requires. Ghee was Ayurvedic medicine. Ghee was considered sacred. Ghee was the cooking fat of a civilisation. Then, in the latter half of the 20th century, two things happened simultaneously: the global campaign against saturated fat reached India, and the seed oil industry, particularly soybean and sunflower oil, scaled aggressively into the Indian market. Ghee was repositioned as unhealthy, old-fashioned, and associated with a rural past the modernising middle class was moving away from. Seed oil was modern. Scientific. Heart-healthy. The cardiologists said so. India is now the world's largest consumer of seed oils. Ghee consumption has fallen dramatically across large portions of the population, particularly in urban and middle-class households. The cardiovascular disease rates have risen in lockstep with the oil transition. The ghee is still being blamed. The sunflower oil is still being recommended. In India. In 2026.

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