Скачать или смотреть Mustard oil, Ghee, Olive oil – go back to the old times....

In this insightful video, Dr. K.M. Saifullah Sir explains the risks associated with using certain oils that can form trans fats when heated. Oils like refined oil, vanaspati oil and vanaspati ghee, when cooked, immediately create trans fats. Therefore, it's best to avoid using these oils in cooking.
Instead, Dr. K.M. Saifullah Sir, a World-Renowned Ayush Chikitsak and Founder of Naturoveda Health World, recommends switching to healthier alternatives such as mustard oil (particularly cold-pressed or "kachi ghani" mustard oil), olive oil, or ghee that’s made properly.
These oils, when used correctly, significantly reduce the formation of trans fats during cooking.

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