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Ghee

Ghee is made by simmering unsalted butter in a large earthern pot until all the water has been evaporated off. The clarified butter is then spooned off to avoid disturbing the protein precipitates on the bottom of the pot. In Ayurvedic system of medicine, ghee is used in the preparation of a number of formulations for treating allergy, skin, and respiratory diseases and is considered to induce many beneficial effects on human health.

Several studies now show that conjugated ndiers. Conjugated Linolenic acids(CLA) to read Linolenic acids (CLA) has many health benefits, most important being an anti-cancer agent. CLA is present in Ghee and more than just plain milk because studies shows that heating milk actually increases CLA content.

Ghee is an integral part of the practice of Ayurvedic herbal formulation. Many research studies shows presence of fat is vital for absorption of many phyto-nutrients. Since ghee is a fat, it binds with many fat-soluble nutrients , phyto-nutrients and active components of many herbs and facilitates the absorption and thereby increase the potency of herbs. This is why in Indian tradition every day one teaspoon of ghee is mixed while eating food . many phyto-nutrients are absorbed better because of the presence of ghee. More than any fat, ghee has unique solubility nature and so does a better job than any other oil. This is why it is wise to consume inspite of its saturated fatty acid content.

Ghee is smoothening to the stomach by quenching stomach acid, and helps maintain and repair the mucus lining of the stomach. This can be seen externally by its topical application preventing blisters and scarring if applied quickly to damaged skin.

Ghee prepared in modern days are not healthy. Ghee should be boiled in earthern pots and not in metal vessels because it will be prone to oxidation quickly and the oxidized fat of ghee is dangerous to the body. Our ancient scholars had deep insight and hence recommended addition of powerful anti-oxidants during the preparation of ghee. Example tumeric powder or curry leaves were added to prevent rancidity of ghee.

Ghee also was prepared by churning the fermented milk (yogurt). Fermenting milk releases many rare fatty-acids and nutrients that is not present from butter that is prepared from cream. Cream based butter is bad for health. Even in Lord Krishna eats the cream-based-butter, he would fall sick. So use butter that is churned from yogurt.

All cholesterol problems comes the use of Ghee prepared from milk that comes from cows that are fed animal-meat-based-animal-feed. Animal feed contain the butchered and dried blood and carcass of animals.

"The interesting thing is that dairy cattle that graze produce higher amounts of CLA in their milk than those which receive conserved feed, such as grain, hay, and silage," says Agricultural Research dairy scientist Larry Satter.

Buy ghee made from organic un-homogenized fermented yogurt.

Be aware of

Ghee made just by uncultured butter is not good, when compared to traditional method of fermenting milk and then curding it and getting butter and making ghee. See this work.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4061595/

The results demonstrated that heart disease history was associated with higher relative consumption of mustard oil than ghee and heart disease is positively correlated with increase mustard oil intake, blood level of TG, TC, LDL, VLDL, TC/HDL and LDL/HDL ratio. https://www.ncbi.nlm.nih.gov/pubmed/27891367

Trend in prevalence of coronary artery disease and risk factors over two decades in rural Punjab. use of desi ghee (51.4% vs 28.5%, p<0.001) decreased.https://www.ncbi.nlm.nih.gov/pubmed/29469907

Beneficial effect of ghee consumption over mustard oil on lipid profile: A study in North Indian adult population. https://www.ncbi.nlm.nih.gov/pubmed/29369816

Hiṅgvādi Ghṛta displayed potent anti depressant activity comparable to standard drug Imipramine Hydrochloride. https://www.ncbi.nlm.nih.gov/pubmed/28446829

Anti inflammatory and anti arthritic activity of different milk based formulation of curcumin in rat model. curcumin in full fat milk with ghee and full fat curcumin formulation treated group showed a higher statistical significant effect in the prevention of inflammation https://www.ncbi.nlm.nih.gov/pubmed/28322165

Study of Brāhmī Ghṛta and piracetam in amnesia. https://www.ncbi.nlm.nih.gov/pubmed/23929987

Go Muthra- Pancha Gavya