The Benefits of Ghee

Ghee

Considered to be the pure essence of a Cow's love.  Sweet, Cold, Heavy and Unctuous.  Ghee can enter and support all tissues of the body.  It kindles digestion and all fires in the body, increases immunity, calms pitta, oleates all tissues, lubricates everything, reduces vata, rejuvenating, benefits and strengthens the eyes, clears poisons, strengthens the brain, and calms the nervous system.

This lactose-free wonder is packed full of micronutrients and anti-oxidants that can help repair gut damage.  It's high smoke point allows us to saute and oven bake without concern, unlike other oils like olive oil or vegetable oil or regular butter.

Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.

When made and stored properly, Ghee does not need refrigeration.  Keep in a cool, dry, dark place like in a kitchen cupboard. It is paramount to keep your Ghee (and jar and lid) clean and uncontaminated.  Don't ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.  Additionally, do not get crumbs or food particles of any kind to get into your Ghee.  (AKA don't spread ghee on to your toast and double dip your knife back into the jar.). If your Ghee becomes contaminated, all is not lost, but do store it in the fridge. 

The medicinal properties are said to improve with age.  There are Āyurvedic clinics in India that use 100 year old Ghee to treat illnesses and diseases.  I buy a case of ghee at a time and store in the cupboard.

I used to make my own Ghee, but I don't anymore because at best I was making clarified butter.  Let's "clarify" a few points here.  Sorry for the very used up pun.  Here are a few terms that are often used interchangeably, and they most certainly are not interchangeable.  

Brown butter:  Delicious!  Not Ghee.  Very unhealthy.  This you will often find in restaurants and bakeries and maybe some fancy home bakers will use something like this as well.  Having this on occasion is, in my opinion, no different than having a donut or a margarita once in awhile.  We all know it's delicious and not good for us. 

Clarified butter (AKA) "regular Ghee":  A step in the right direction!  Usually derived from sweet cream.  Higher in cholesterol, increases body fat.  This is usually the Ghee you find in stores and make at home.

Cultured/Probiotic Ghee:  Jackpot!  Decreases LDL (low-density lipoprotein) cholesterol, aka "bad" cholesterol, regulates fat metabolism.  The culturing step of the cream/butter brings in beneficial bacteria aiding in digestion and promoting gut health and overall health.  When you see a list of benefits of Ghee, it is from this kind of Ghee. 

When I learned all this, I stopped making my own Ghee because I'm just not willing to go through all the steps.  The cost-benefit analysis wasn't working out for me.  So now I use either Banyan Botanical or Divya Alter or other reputable companies to buy  Cultured/Probiotic Ghee.  My health is worth it.     

Cultured or Probiotic Ghee Benefits:

• Guṇas (Qualities):  sweet, cold, heavy, unctuous
• “Pure essence of a cow’s love”
• Contains micronutrients and antioxidants of butter
• Does   NOT contain the butter’s:  water, milk protein (casein) and lactose
• Helps repair gut damage
• Regulates fat metabolism
• Decreases “bad” cholesterol (LDL)
• Enhances digestive fire (agni), with a cool and alkalizing effect on the body
• Calms and rejuvenates the eyes
• Promotes longevity
• Binds fat-soluble toxins
• Nourishes ojas, tejas and prāṇa
• Lubricates connective tissues
• Helps to make the body more flexible
• In small doses, it is tridoshic
• Yogavahi - catalytic agent that carries the medicinal properties of herbs in to the 7 dhātus (tissues) deeply into the body
• Cools and lubricates the stomach wall
• Pacifies Vāta and Pitta
• Enhances complexion and the glow of face and body
• Increases physical and mental stamina
• Supports the brain’s functions of learning, retention and recall
• Gives satiation
• Provides sustaining energy
• Supports healthy hormone production
• Enhances mineral absorption
• Helps the delivery and absorption of fat-soluble vitamins A, D, E and K
• Produces healthy bile by supporting the liver
• Maintains anti-inflammatory processes and supports the body’s healing intelligence
• Medicinal properties improve with age

Guidelines:

• Smoke point 485 degrees F
• Use for sauteing, boiling, baking, roasting and pan-frying
• Burned ghee is unhealthy, please discard if you burn it
• Never reuse ghee (or any oil) left after cooking
• Once the ghee is heated beyond smoke point, it oxidizes and its fats begin to decompose, forming toxic compounds
• If you have heart, liver or kidney imbalance, please consult with your medical professional
• Discard rancid ghee (whitish in color)
• Store in a cool, dry place, out of the light.  A kitchen cupboard is ideal.  It does not need refrigeration. 
• The jar must be kept clean and dry.  Do not contaminate.  Ladle out with a clean knife or spoon.  Do not reuse the utensil.  Contaminating the ghee with water, food particles, etc. creates conditions for bacteria to grow and spoils the ghee.  
• Do not use in conditions of high āma.