Angela Bursua, Focus Yoga Teacher Trainee
Ghee also known as clarified butter, is butter that has had the solid fats and salts removed by slow
simmering. Ayurveda places ghee at the top of the oily foods list, and believes it to have the healing benefits of butter without the impurities. Although notoriously high in fat, ghee is thought to improve overall health including improved memory, digestion and boost the immune system.
History
Ghee, historically revered in the Indian culture for its medicinal properties, has recently gained in popularity in the U.S. and was listed as one of the top superfoods to try in 2012 according to a Huffington Post article.
Archeological evidence of ghee has been found on pottery dating back to as early as the 6th century. Additionally, Ghee is mentioned in many ancient texts, and the qualities and health benefits were particularly praised amongst the Ayurvedic Shastras; ancient texts that give guidelines and remedies for Ayurvedic healers and doctors.
The Charaka Samhita, one of the leading Ayurvedic texts, states in sutra 27; verse 232;
“...out of all the oils fit for human consumption, ghee is the best to eat.”
How It's Made
Ghee is made by simmering unsalted butter in a pot until all the water has boiled. It’s basically pure butterfat, rendered down and stricken of all lactose and dairy proteins. It’s ultra-clarified butter in that it reaches a temperature high enough to cook off the water and brown the milk solids, which imparts a nutty flavor to the finished product. Properly made, ghee can stay on the counter for about a year without going bad.
Whether purchasing pre-made ghee or buying your own, nutritionally speaking, using butter from organic grass-fed cows is optimal because it contains much higher levels of both Vitamin A and Vitamin K than butter made from grain-fed cows.
Recipe (From: Eat-Taste-Heal)
Ingredients: 1 pound or more organic grass fed unsalted butter.
1. Cut the butter into cubes and put in a large, heavy bottomed saucepan over medium heat. When all butter has melted, reduce heat to a simmer and cook stirring occasionally, with a slotted spoon. After about 5 minutes, the butter will begin to form a white froth on its surface and will also create popping sounds as moisture evaporates from the butter. During this stage, it is important to keep stirring at regular intervals.
2. After about 10 minutes, the froth will begin to sink to the bottom of the pan where it will collect and form a golden-brown crust. Turn off the heat and skim off residual foam with a teaspoon. When the butter becomes clear, turn off the heat and let it sit for 15 minutes.
3. Finally, carefully pour the contents through a fine sieve into a bowl or jar, leaving the residue at the bottom of the cooking pan.
4. Transfer the ghee to a clean glass container. Ghee is best stored at room temperature and is said to get better with age. The key, however, is to always use a clean spoon when taking ghee from the jar, in order to avoid spoilage resulting from contamination with other foods.
To see a video of the ghee-making process, click here.
Uses
Kulreet Chaudhary, MD, Neurologist and Maharishi Ayurveda Expert says ghee can be prescribed as cooking oil as part of an ayurvedic diet, applied topically to skin as a cream for rashes or as an anti-aging regimen, and as part of an herbal mixture to remedy a multitude of conditions from digestive disorders to neurological conditions.
Ghee is also known for its ability to remove toxins and is used to remove impurities in the organs as a preparation for the ayurvedic detox program, Panchakarma.
Finally, ghee is an excellent cooking medium because it does not break down in high heat like many cooking oils do. From safflower to canola oil, most oils we use in the kitchen can break down in high heat and produce free radicals. These free radicals can lead to disease. In fact, experts tell us to eat more antioxidant rich foods like berries to help fight free radicals, which harm us by damaging our cells and DNA.
Possible Health Benefits
Generally, ghee is thought to serve the body by being a source of nourishment and lubrication. As the body gets older, it dries out and becomes less sturdy (decreasing of bone density, etc.). Ghee is said to help the body to regain this sturdiness, and also moisturize the inside of the body so as to prevent constipation and dryness. Ghee can also be used topically and in orifices to strengthen the eyes, the ears, the nose, the skin, and other aspects of the body.
Animal studies have shown that ghee, when used in moderation, can have a beneficial impact on cholesterol, unlike traditional butter.
In another study which studied ghee versus butter researchers found that ghee had an increased amount of medium- and short-chain fatty acids. Butter contains about 12-15% of these medium-chain and short-chain fats, whereas ghee contains about 25%. Our bodies metabolize medium-chain and short-chain fats differently than long-chain ones, and medium- and short-chain ones are not associated with cardiovascular problems in the same way as the long-chain ones are.
Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.
Charaka, an Ayurvedic master physician in ancient India, touts ghees benefits as:
“...ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the unctuous substances”
Ghee and the Doshas
Considering the importance of wholesome food in general, ghee’s role in increasing the capacity to digest food (agni) is very important in Ayurvedic preventative health. Without proper functioning of agni no benefit can be gained from food, and toxins (ama) resulting from poor digestion are involved in many diseases. One or two teaspoonfuls of ghee in food not only provides nourishment to the body in itself, but also increases this capacity to nourish the body with food. What is truly special about the effect of ghee increasing agni is that it does so without aggravating Pitta dosha (the fire element) in the body. Instead ghee balances the different types of Agnis found in the body, the main type of which can be correlated with the digestive enzymes.
For maximum benefit one should alter one’s intake of ghee throughout one’s life and the seasons in accordance with the Ayurvedic concept of Rtucarya (seasonal modifications of daily routine). In Summertime, heat can lead to a feeling of weakness. Both ghee and milk are ideal at this time, as sweet, cold liquids and an oily diet help maintain balance. Intake of both ghee and substances with the bitter taste is advised in Autumn when Pitta dosha can potentially get aggravated due to being exposed to heat all Summer. Taking ghee in Autumn also helps prevent Vata getting aggravated with the increase in cold dry weather. Similarly, excess intake of ghee in Spring is not advised, due to potential for kapha to become imbalanced aggravating conditions such as colds and hay fever. Beyond seasonal variations, Ayurveda is a science of individualization and even a food as wholesome of ghee is not always considered healthy. For example, ghee is not advised when kapha is imbalanced and should be used very sparingly in overweight individuals.
Final Thoughts
Ghee, in moderation, can be part of a nourishing and healthy lifestyle. For optimal vitamin content choose a high-quality organic version made from pasture-fed cows.
Upon research several *recommended brands of ghee include:
Ancient Organics
Pure Indian Foods
Highly rated butter oils (similar to ghee but cooked at a lower temperature to maintain“Activator X” discovered more than fifty years ago by Weston A. Price, D.D.S. Dr. Price’s identified Activator X as a potent fat-soluble catalyst found in butter oil from cows fed rapidly growing grass. This powerful catalyst helps the body absorb and utilize minerals, and plays an important role in brain and nervous system development, rebuilding of body tissue, repair of teeth and bones, and sex hormone production. Dr. Price considered high-vitamin butter oil to have extraordinary healing properties.
NutraPro International
Green Pasture
*All recommended brands are produced in the US from 100% grass fed cows.
Sources available upon request
Ghee also known as clarified butter, is butter that has had the solid fats and salts removed by slow
simmering. Ayurveda places ghee at the top of the oily foods list, and believes it to have the healing benefits of butter without the impurities. Although notoriously high in fat, ghee is thought to improve overall health including improved memory, digestion and boost the immune system.
History
Ghee, historically revered in the Indian culture for its medicinal properties, has recently gained in popularity in the U.S. and was listed as one of the top superfoods to try in 2012 according to a Huffington Post article.
Archeological evidence of ghee has been found on pottery dating back to as early as the 6th century. Additionally, Ghee is mentioned in many ancient texts, and the qualities and health benefits were particularly praised amongst the Ayurvedic Shastras; ancient texts that give guidelines and remedies for Ayurvedic healers and doctors.
The Charaka Samhita, one of the leading Ayurvedic texts, states in sutra 27; verse 232;
“...out of all the oils fit for human consumption, ghee is the best to eat.”
How It's Made
Ghee is made by simmering unsalted butter in a pot until all the water has boiled. It’s basically pure butterfat, rendered down and stricken of all lactose and dairy proteins. It’s ultra-clarified butter in that it reaches a temperature high enough to cook off the water and brown the milk solids, which imparts a nutty flavor to the finished product. Properly made, ghee can stay on the counter for about a year without going bad.
Whether purchasing pre-made ghee or buying your own, nutritionally speaking, using butter from organic grass-fed cows is optimal because it contains much higher levels of both Vitamin A and Vitamin K than butter made from grain-fed cows.
Recipe (From: Eat-Taste-Heal)
Ingredients: 1 pound or more organic grass fed unsalted butter.
1. Cut the butter into cubes and put in a large, heavy bottomed saucepan over medium heat. When all butter has melted, reduce heat to a simmer and cook stirring occasionally, with a slotted spoon. After about 5 minutes, the butter will begin to form a white froth on its surface and will also create popping sounds as moisture evaporates from the butter. During this stage, it is important to keep stirring at regular intervals.
2. After about 10 minutes, the froth will begin to sink to the bottom of the pan where it will collect and form a golden-brown crust. Turn off the heat and skim off residual foam with a teaspoon. When the butter becomes clear, turn off the heat and let it sit for 15 minutes.
3. Finally, carefully pour the contents through a fine sieve into a bowl or jar, leaving the residue at the bottom of the cooking pan.
4. Transfer the ghee to a clean glass container. Ghee is best stored at room temperature and is said to get better with age. The key, however, is to always use a clean spoon when taking ghee from the jar, in order to avoid spoilage resulting from contamination with other foods.
To see a video of the ghee-making process, click here.
Uses
Kulreet Chaudhary, MD, Neurologist and Maharishi Ayurveda Expert says ghee can be prescribed as cooking oil as part of an ayurvedic diet, applied topically to skin as a cream for rashes or as an anti-aging regimen, and as part of an herbal mixture to remedy a multitude of conditions from digestive disorders to neurological conditions.
Ghee is also known for its ability to remove toxins and is used to remove impurities in the organs as a preparation for the ayurvedic detox program, Panchakarma.
Finally, ghee is an excellent cooking medium because it does not break down in high heat like many cooking oils do. From safflower to canola oil, most oils we use in the kitchen can break down in high heat and produce free radicals. These free radicals can lead to disease. In fact, experts tell us to eat more antioxidant rich foods like berries to help fight free radicals, which harm us by damaging our cells and DNA.
Possible Health Benefits
Generally, ghee is thought to serve the body by being a source of nourishment and lubrication. As the body gets older, it dries out and becomes less sturdy (decreasing of bone density, etc.). Ghee is said to help the body to regain this sturdiness, and also moisturize the inside of the body so as to prevent constipation and dryness. Ghee can also be used topically and in orifices to strengthen the eyes, the ears, the nose, the skin, and other aspects of the body.
Animal studies have shown that ghee, when used in moderation, can have a beneficial impact on cholesterol, unlike traditional butter.
In another study which studied ghee versus butter researchers found that ghee had an increased amount of medium- and short-chain fatty acids. Butter contains about 12-15% of these medium-chain and short-chain fats, whereas ghee contains about 25%. Our bodies metabolize medium-chain and short-chain fats differently than long-chain ones, and medium- and short-chain ones are not associated with cardiovascular problems in the same way as the long-chain ones are.
Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.
Charaka, an Ayurvedic master physician in ancient India, touts ghees benefits as:
“...ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the unctuous substances”
Ghee and the Doshas
Considering the importance of wholesome food in general, ghee’s role in increasing the capacity to digest food (agni) is very important in Ayurvedic preventative health. Without proper functioning of agni no benefit can be gained from food, and toxins (ama) resulting from poor digestion are involved in many diseases. One or two teaspoonfuls of ghee in food not only provides nourishment to the body in itself, but also increases this capacity to nourish the body with food. What is truly special about the effect of ghee increasing agni is that it does so without aggravating Pitta dosha (the fire element) in the body. Instead ghee balances the different types of Agnis found in the body, the main type of which can be correlated with the digestive enzymes.
For maximum benefit one should alter one’s intake of ghee throughout one’s life and the seasons in accordance with the Ayurvedic concept of Rtucarya (seasonal modifications of daily routine). In Summertime, heat can lead to a feeling of weakness. Both ghee and milk are ideal at this time, as sweet, cold liquids and an oily diet help maintain balance. Intake of both ghee and substances with the bitter taste is advised in Autumn when Pitta dosha can potentially get aggravated due to being exposed to heat all Summer. Taking ghee in Autumn also helps prevent Vata getting aggravated with the increase in cold dry weather. Similarly, excess intake of ghee in Spring is not advised, due to potential for kapha to become imbalanced aggravating conditions such as colds and hay fever. Beyond seasonal variations, Ayurveda is a science of individualization and even a food as wholesome of ghee is not always considered healthy. For example, ghee is not advised when kapha is imbalanced and should be used very sparingly in overweight individuals.
Final Thoughts
Ghee, in moderation, can be part of a nourishing and healthy lifestyle. For optimal vitamin content choose a high-quality organic version made from pasture-fed cows.
Upon research several *recommended brands of ghee include:
Ancient Organics
Pure Indian Foods
Highly rated butter oils (similar to ghee but cooked at a lower temperature to maintain“Activator X” discovered more than fifty years ago by Weston A. Price, D.D.S. Dr. Price’s identified Activator X as a potent fat-soluble catalyst found in butter oil from cows fed rapidly growing grass. This powerful catalyst helps the body absorb and utilize minerals, and plays an important role in brain and nervous system development, rebuilding of body tissue, repair of teeth and bones, and sex hormone production. Dr. Price considered high-vitamin butter oil to have extraordinary healing properties.
NutraPro International
Green Pasture
*All recommended brands are produced in the US from 100% grass fed cows.
Sources available upon request
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