— by Ayan.
For years, GHEE ; clarified butter (especially made from grass-fed Indian desi cows) has been a part of traditional Indian cuisine but this virtuous cooking medium ran out of favour with fitness experts and nutrition specialists as it is high in saturated fat and cholesterol and often the cause of expanding waistlines and obesity.
Nutritionally there is no bigger lie than the one claiming that fats in general and saturated fats in particular are bad for us. This lie is so deeply embedded in the minds of most that you couldn’t blow it out with a stick of dynamite. Especially in the minds of academics, and more especially in the minds of most dietitians. Not all, but most. Nutritionally, it is truly the Big Lie.
The Susruta Samhita, a classic text of Ayurvedic medicine, claims ghee is beneficial for the whole body, and recommends it as the ultimate remedy for problems stemming from the pitta dosha, such as inflammation.
The word ghee is derived from the Sanskrit word, ghrita, meaning sprinkled. In ayurvedic medicine, ghee is believed to strengthen the ojas, our vital energy cushion, the root of our well-being and immunity. It is said to help stimulate the healthy flow of fluids throughout the body. Ghee lubricates the connective tissues and promotes flexibility. It is also an important rejuvenating tonic for the mind, brain and nervous system. And even better than ghee is aged ghee—up to 100 years—which treats alcoholism, epilepsy, fever, and vaginal pain.
Health Choice for Food
One of the oldest cooking mediums, ghee has a high smoking point (250 °C 482 °F). You can cook and fry with ghee and it will not break down into free radicals like many other oils. Ghee is shelf-stable (does not need refrigeration). Some ghee mixtures last up to 100 years. Ghee is rich in calcium and the oil soluble vitamins, A D and E. Medicated ghee, infused with herbs, is also available in the market.
Grass-fed Indian (desi) cow’s ghee is rich in K2 a natural anti-oxidant with anti-viral properties and conjugated linoleic acid or CLA.
In Indian tradition, ghee is used not only as a cooking medium, but it is also a key ingredient in Vedic rites and rituals and is considered a symbol of prosperity.
It’s also used for lighting diyas, worshipping and bathing idols and in Hindu marriage and cremation rituals.
Our body requires certain amounts of saturated fat to function smoothly and ghee is much better than oils laced with trans fats. Ghee is rich in medium chain fatty acids which are absorbed directly to the liver (like carbohydrates) and burnt as energy. Athletes can use ghee as a consistent energy source. The energy from these medium chain fatty acids can be used to burn other fats in the system and lose weight.
“We need 1:1:1 ratio of saturated fat, polyunsaturated fatty acids and monounsaturated fatty acids. So moderation is the key word in the consumption of ghee”. Doctors, suggest no more than one to two teaspoons per day per person.
The Super-food !
Here are some of the benefits of pure Indian (desi) grass-fed cow Ghee:
- Helps make up 50% of cell membranes.
- Helps the body put calcium in the bones.
- Helps (when taken in moderation) maintain Heart health.
- Protects the liver from alcohol and other poisons.
- Helps in lung and kidney function.
- Enhances the immune system.
- Works together with essential fatty acids.
- Supports the body’s detoxification mechanisms
- Helps maintain a healthy digestive tract.
- Is Anti-Inflammatory and Anti-Cancer
- New research is has revealed that negative emotions have a chemical nature. Our ancient culture has always maintained, that the mind and body are one. These chemicals are attracted to and stored in fat. Ghee can be used to replace those fats. It can also attract and pull out ( when used in a cleanse ) these emotional toxins so they can be cleansed from the body.As per the Ayurvedic medicine, ghee is considered one of the most satvic foods. Satvic foods promote positivity, growth and expansion of consciousness.
Some points to remember while using Ghee for daily cooking:
- Do not burn ghee when you start cooking.
- Don’t overheat ghee and by and large, reduce the intake of fried foods.
- Do not use rancid, old, foul-smelling ghee.
Besides its medicinal value, ghee also has a smoky flavor that enhances taste in dishes cooked in it.
Even western (modern) science now verifies what Ayurveda has said for thousands of years: Grass-fed Indian (desi) Ghee has a host of health and cooking benefits and is good for the mind and spirit.
Let us all gain from Ghee; our traditional super-food!
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