Ghee is a dairy product made by simmering butter and then removing the solids that are left behind. It has been used as an ingredient in traditional Indian cuisine for centuries and is also used in Ayurvedic medicine. While ghee has many beneficial effects, it can become a source of adverse health consequences when not consumed responsibly or used past its expiry date.
The main side effect of old ghee is indigestion. As time passes, hydrogenated molecules form solid particles within the ghee that can cause bloating and gastric problems if consumed. Additionally, oil-soluble pollutants like pesticides may accumulate over time, leading to potential toxicity and digestive issues if ingested past its expiration date.
The fatty acid composition of aged ghee also changes with time due to oxidation; this affects its ability to properly absorb Vitamin A which can result in reduced immunity and vision impairment over time. In addition, consuming excessively old ghee may increase LDL (or "bad") cholesterol levels due to the accumulation of saturated fatty acids such as lauric acid. This could potentially lead to heart disease or diabetes if consumption continues long-term without proper medical supervision.
Finally, it’s important to note that aged ghee carries a much higher risk of developing harmful bacteria such as salmonella or E Coli than freshly produced one does - increasing your chances for food poisoning should you choose not throw out expired products promptly enough! Therefore it's always advisable to consume only fresh batches --and for those with existing allergies or intolerances-- make sure you speak with your physician before trying any new foods!