Ghee … A Healthy Fat

 

History of Ghee

Ghee is the main Ayurveda cooking medium that has been around as long as Ayurveda, roughly 5 thousand years. If you are looking for a cooking oil that is healthy,  consider Ghee – it has a rich, buttery taste and aroma, and it has numerous health benefits.

What Is Ghee & How Is It Made?

  • Ghee is clarified butter – the process for making ghee is very simple, you take 1 pound of (preferably organic) butter, melt butter in a deep sauce pan, once the butter begins to boil lower the heat to gently simmer until it becomes a clear golden liquid. The lactose and other milk solids coagulate and settle to the bottom and you will find  foam  floating on the oil. Use a fine strainer and strain the ghee into a storage container.
  • This process burns off the milk and salt and evaporates most of the water. This means ghee is free of lactose and other milk solids, it is light, pure and resistant to spoilage.
  • Ghee is a key component of the science of Ayurveda. It is an oil that can bond with lipid-soluble nutrients (Vitamins A. D, E & K) and herbs to penetrate the cell walls of the body.
  • Ghee does not spoil easily mainly because  most of the water has been evaporated htrough the process of making it.
  • Ghee can be left unrefrigerated on the counter and it will not spoil.
  • According to Ayurvedic principles, ghee helps balance excess stomach acid, and helps maintain and repair the mucus lining of the stomach.

Mild Burns: Ghee is used to prevent blisters and scarring when applied quickly to a burn.

Mind: Ghee improves and balances mental functions like learning, memory and recall.

Ayurvedic Balance: Ghee balances both Vata and Pitta i.e. Vata (the Ayurvedic mind/body operator that controls movement in mind and body) and Pitta (the operator that controls heat and metabolism).

Is It The Right Kind Of Fat?

In Ayurveda, it is recognized that some fat is essential for health. A totally fat-free diet can actually accelerate aging of the skin, nerves and brain cells. Without an adequate quantity of the “good” fat in the diet, cell regeneration can be adversely effected. The stomach needs fat to maintain a healthy protective coating, cholesterol in the body serves functions that are crucial to health, such as building cell membranes, and hormone and bile balance. Only when cholesterol is damaged by harmful free radicals, does it clog arteries and cause heart problems.

Ghee is also resistant to free radical damage and is both salt and lactose free.

Versatile Cooking Medium

Ghee is excellent for cooking and it has a very high burning point. The wonderful aroma fills your kitchen and improves the flavour of your food.

Use it with with a wide variety of spices  to sauté foods, to bake, or even as a spread.

 

Written by Sunita Mohan – HD., R.N.C.P.

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