Ayurveda and Goodness of Ghee

22 Oct

Ayurveda and Goodness of Ghee

AYURVEDA AND GOODNESS OF GHEE

 

  1. Prof. Madhaw Singh Baghel

      2. Prof. Shrikrishna Khandel

       3. Dr. Shivganga. M

 

As per Ayurveda ‘Sneha’ the unctuousness is basic factor in formation of the body even the cell walls. For proper functioning Sneha is required. The ghee is best natural and homogenous sneha suitable to body because the humans are feed on milk from their birth.

“Sneha Is The Seat Of Life”

यच्छरीररसस्नेहः प्राणा यत्र प्रतिष्ठिताः|| ch. Su. 30/11

Ayurveda places ghee, or clarified butter, at the top of the oily foods list, as it has the healing benefits of butter without the impurities (saturated fat, milk solids).

Ultimate remedy for problems stemming from the Pitta  Dosha, Such as Inflammation.

In Ayurveda, ghee is also believed to enhance Ojas, or “Life Energy.”

“For centuries, ghee has been considered a rasayana, which means a healing food that balances both body and mind,”

Vata is ultimate energy to run the activity of body when in normal state and ghee is a regulating factor for the Vata and Ultimately the life force.

Ghee also contains known vitamin E and beta carotene, which are known antioxidants, which enhances beauty

Ghee can be served to the people of all age groups for their nourishment. It is a good carrier of fat-soluble vitamins (A, D, E and K) along with essential fatty acids(linolenic and arachidonic acid) which are responsible for wellbeing. The only concern of ghee is of its cholesterol level (0.2–0.4%) which makes appreciable contribution to cholesterol intake when consumed at high level.

Importance of ghee :

Modern science now verified, what Ayurvedic health science has said since thousands years ago: Ghee is a health booster, offers cooking benefits and is good for the mind and spirit. Here are a few benefits. Ghee is considered as ideal medium for deep frying because it possess high smoke point (250 °C) which is well above the normal cooking temperatures (180-200°C) and also higher than most of the vegetable oils (Bader, 2010; Deosarkar et al, 2016). Ghee does not require refrigeration conditions to store, therefore not spoil easily. It is not likely to affect people with a dairy or casein intolerance. Ghee is made from butter but the milk solids and impurities have been removed, so most people who are lactose or casein intolerant have no issue with ghee. It is rich in the oil soluble vitamins A and E (Achaya, 1997) and also rich in vitamin K2 and CLA (Conjugated Linoleic Acid); an antioxidant with anti-viral and anti-cancer properties, if sourced from grass fed cows (Dhiman et al, 1999, 2000). Ghee is nutritionally superior to other oils/fats because of its medium chain fatty acids (MCFAs) content, which are absorbed directly by the liver and burned to provide energy. Therefore, for athletes it can be of consistent energy source. Also, the energy from medium chain fatty acids can be used to burn other fats in the system and to lose weight (St-Onge & Jones, 2008: Nokasa et al, 2009), therefore the anti-obesity properties of these MCFAs are well recognized. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support (Maurice Bugaut, 1987). A healthy body therefore makes its own form of ‘ghee’ but we are aiding that greatly by consuming of it. It is proved that people with unhealthy digestive tracts do not produce butyric acid.

 

In Ayurveda, ghee is placed under most satvic foods, and is considered to promote positivity, growth and expansion of consciousness. The positive subtle effects of ghee is said to come from the fact that it comes freely from cows. Cows are domestic animal in most parts of the world, but these are considered special and holy in Hindu cultures of India. Therefore, the milk from cows contains the essence of all those energies, and ghee is the essence of the milk. Ghee is used as a suitable carrier for many herbs and spices with different medicinal properties, which are to be absorbed and transported to targeted areas of the body. This is why, Ayurveda uses ghee in thousands of different herbal preparations for curing various ailments.

Benefits of Ghee:

*Ghee improve vision

*Ghee is good for skin and hair growth

*Best Pitta pacifying medicine

*Improve appetite and digestion

*Lubrication of joints

*Boost Immunity

*Good for Mental Health

*Increase physical stamina

*Best wound healing

 

IMPORTANT NOTE :

*Ghee which is prepared from desi cow milk in the traditional way is recommended.

*Physical exercises are recommended while consuming ghee in regular basis.

1. Prof. Madhaw Singh Baghel

(MD.(Ayu) PhD

Director – ArogyaLaxmi

Ex.Professor-Kaya Chikitsa,

Ex Director- IPGT & RA, Jamnagar Gujrat

Ex VC- GujratAyurved University, Jamnagar, Ex Chair Person (Ayurved)- Debrecen University, Hungry

2. Prof. Shri Krishna Khandel

M.D (Ayu), Ph.D

Director – ArogyaLaxmi

Ex Prof – Rog Nidan (NIA)

Visiting Consultant- Germany & USA

Fellow- World Health Organisation

 

3. Dr. Shivganga .M

P.G Scholor Rog Nidan (NIA)

 

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