Starch is often used as a thickening agent but can lead to health concerns. Research by Johnson and Lee (2020) in Circulation (https://www.ahajournals.org/journal/circ ) found that high starch consumption is linked to blood sugar spikes, insulin resistance, and an increased risk of type 2 diabetes. Overconsumption of starch is also a contributing factor to weight gain and related chronic diseases.
The processing of powdered milk can degrade its nutritional value. Smith et al. (2018), in the Journal of Dairy Science(https://www.journalofdairyscience.org), reported that fresh milk contains higher levels of essential nutrients compared to powdered milk, which loses vitamins such as B2 and B12 during processing. Furthermore, powdered milk can contain oxidized cholesterol, associated with an increased risk of atherosclerosis and cardiovascular diseases.
Stabilizers enhance the texture and shelf life of dairy products but may pose health risks. A study by Garcia and Smith (2017) in the International Journal of Food Science and Technology (https://www.foodsciencetech.org)revealed that stabilizers like carrageenan can cause gastrointestinal inflammation and discomfort. Additionally, research published in Nature (Chassaing et al., 2015, https://www.nature.com) suggested that some emulsifiers and stabilizers could disrupt gut microbiota, leading to conditions like metabolic syndrome and inflammatory bowel disease.
Gelatin, derived from animal collagen, is used as a thickening agent in dairy products. While generally recognized as safe, concerns arise regarding its source and potential allergens. A study by Patel et al. (2019) in Clinical Reviews in Allergy & Immunology(https://www.springer.com/journal/12016) noted that gelatin could trigger allergic reactions in sensitive individuals. Additionally, low-quality gelatin may contain contaminants or residues that could affect health, as highlighted by research in Food Chemistry (Smithet al., 2020, https://www.journals.elsevier.com/food-chemistry).
Additives like ghee, starch, powdered milk, stabilizers, and gelatin in dairy products may serve functional purposes but often come with nutritional trade-offs and potential health risks. Choosing pure, minimally processed dairy products made from 100% fresh cow milk helps ensure better nutrition and reduces exposure to these additives.
Astrup, A., et al. (2020). Saturated fats and cardiovascular disease. The Lancet
Johnson,D., & Lee, C. (2020). Dietary starch and metabolic health. Circulation.Smith,J., et al. (2018). Nutritional comparison of fresh and powdered milk. Journal of Dairy Science.
Garcia,R., & Smith, A. (2017). Effects of stabilizers on digestive health. International Journal of Food Science andTechnology.Chassaing,B., et al. (2015). Emulsifiers and gut microbiota. Nature.
Patel,A., et al. (2019). Allergic reactions to gelatin. Clinical Reviews in Allergy & Immunology.
Smith, T., et al. (2020). Contaminants in gelatin. Food Chemistry