is that it may lower the formation of acrylamide, a toxic substance found in some cooking methods. Research indicates that animal fats like ghee yield less acrylamide than plant oils during high-heat cooking. Since acrylamide exposure in animals has been linked to cancer at high doses, choosing ghee might be a safer option for those concerned with food safety.

In conclusion, with expert backing from professionals like Dr. Chopra and growing evidence from scientific platforms, ghee is emerging not only as a culinary delight but as a potent health enhancer. When sourced ethically and consumed wisely, this golden fat may indeed be a gift from our ancestors worth rediscovering.