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Ghee is a good source of energy. It contains medium and short-chain fatty acids, “of which, lauric acid is a potent antimicrobial and antifungal substance.” Nursing mothers are often given ladoosloaded with ghee, since they are loaded with energy.Pinni is another Punjabi treat, which is relished across North India, not just for its taste but for its energy boosting properties too. uch like all fats, ghee too has been guilty of raising cholesterol levels. But contrary to popular belief, ghee is in fact a much safer bet to invest in for heart health as compared to refined oil. The book ‘Healing Foods’ notes that the fats present in ghee are not associated with heart disease in the way that long-chain fatty acids are, as they are used directly as energy by the body and not stored as fats. One of Ayurveda’s most treasured foods, ghee has incredible healing properties. From our dals to khichdi and halwas to chapatti; ghee is one kitchen staple we are never getting enough of. In fact, swapping ghee with fattening refined oils has perhaps been one of the biggest blunders of the modern cooking, according to Macrobiotic Nutritionist and Health Practitioner Shilpa Arora. According to her, “Ghee consists of fat soluble vitamins, which aid weight loss. Ghee also plays a key role in balancing hormones and maintaining healthy cholesterol. Ghee also has a high heat point, which prevents it from producing free radicals that damage cell function.