Ghee butter

Hello,
I would like to ask, is the best oil in the kitchen for preparing meals refined olive oil and sunflower oil, and therefore also ghee butter? Could you recommend which of these oils is the most suitable for practice and why?
Thank you.

The "best" oil is one that meets three conditions:
1. It does not burn at the temperatures at which you intend to use it,
2. It contains a reasonably balanced ratio of fatty acids,
3. It is affordable.
Refined olive and canola oils are closest to these conditions. Although sunflower oil has a higher smoke point, it contains a high proportion of omega-6 fatty acids, which is a disadvantage given their excess in the Western diet. Ghee indeed has a high smoke point and is therefore suitable for warm cooking, but it does not have such a favorable ratio of fatty acids (saturated fats dominate).
However, it is always sensible to approach the choice of oils pragmatically; it is not absolutely necessary to target just one option. One of the main principles of rational eating is the factor of variety, so it is beneficial to combine sources.

Hello,

I would like to ask about Ghee butter. It is stated that it is very suitable for inflammatory intestines due to butyric acid. Do other oils contain such an amount of butyric acid? And can it be considered a therapeutic agent for inflammation of the digestive system? Additionally, is there a significant difference between organic ghee from cow's milk and ghee from sheep or goat milk? I'm asking whether it is healthier, considering that the proteins are skimmed off and only the fat remains.

Thank you for your response.

The richest source of butyric acid is ruminant fat, with the highest concentration found in butter (which can contain up to 3-4% of this fatty acid) and in some fermented dairy products (e.g., parmesan). You will also find butyric acid in beverages fermented with kombucha (the more fermented the liquid, the more of this fatty acid it contains).

Butyric acid has proven health benefits, particularly in relation to gut microbiome function, where it supports anti-inflammatory processes. In certain cases, it can be considered a supportive therapeutic agent, though caution is needed regarding the sources used. For example, as part of milk fat, it is accompanied by a high proportion of other saturated fats, making this source potentially risky in terms of excessive saturated fat intake. It appears advantageous to moderately incorporate selected dairy products into the diet along with the aforementioned kombucha beverages and to use probiotic cultures that ensure butyric acid production in the digestive tract. The question remains whether to choose monocultures in the form of supplements, whose consumption does not support microbiota diversity, or to prefer fermented products, where selected microorganisms themselves produce this important substance.

Each type of mammalian milk contains a different composition of fats, with the highest proportion of butyric acid found in cattle. However, this does not necessarily mean that only this source should be preferred - for instance, goat fat contains a spectrum of trans fatty acids that strongly support immune system activity. Therefore, every food should be perceived holistically, as it possesses a range of advantages and disadvantages, and an overly singular focus on one factor can be strongly counterproductive in a holistic view.