Vanaspati, also known as hydrogenated vegetable oil, is a solidified vegetable fat often used as a cheaper substitute for ghee or butter. It is created by hydrogenating vegetable oils, which turns them into semi-solid fats at room temperature.
1. Trans Fats: The hydrogenation process increases the trans fat content in vanaspati. Trans fats are known to raise bad cholesterol levels and lower good cholesterol, contributing to heart disease.
2. Regulations and Health Recommendations: Many health authorities recommend minimizing intake of trans fats. Check local regulations and labels for trans fat content as some countries have strict guidelines or bans on trans fats.
3. Alternatives: Consider healthier alternatives like pure vegetable oils (olive, canola, sunflower), which do not contain trans fats and offer better fat profiles.
4. Shelf Life and Storage: Despite its long shelf life, it’s important to store vanaspati in a cool, dry place to prevent oxidation, which can degrade even hydrogenated fats.
Minimize or avoid the use of vanaspati/hydrogenated oils due to their high trans fat content, which poses serious health risks. If necessary for specific recipes, use sparingly and be aware of the health implications. Opt for healthier fats that provide essential fatty acids and support cardiovascular health.