Ghee
From Ayurvedic Correspondence Course
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Ghee - Ghrita - Clarified Butter:
Ghee is the Hindi word for clarified butter - the Ayurvedic Sanskrit words are ghrita or ghrtam and ajyam. Normally, Ayurveda is expressed only in Sanskrit but because the Hindi word is so popular we shall use ghee, instead. The revered ancient authorities (Charaka, Sushruta Nagarjuna, and Vagbhata) regarded ghee as one of the premier rejuvenating foods to be taken regularly. It is said to be a sattvic food (see sattvic foods list). Sattvic means that ghee promotes qualities of sattva -- that is love (maitri), compassion (karuna), forgiveness, contentment, evenness of temperament (upeksha or equanimity), excellence of judgment (buddhi or intellect), and so on. These qualities are, of course, nothing other than the behavioral expression of perfect health - happiness and physical well-being. Thus ghee promotes good health.
Ghee can be made from any milk dairy source but organic cow milk is the best. Making ghee is a simple and natural process. Ayurveda recognizes heat (agni) as the universal agent of transformation and purification (shodhana). Thus simply cook unsalted organic (free of RBGH or BST or bovine growth hormone - http://en.wikipedia.org/wiki/Bovine_somatotropin) butter over low heat for a short time (10 to 15 minutes depending on the altitude - elevation and the quantity of butter) and skim off or filter out the surface foam and golden brown sediment at the bottom of the pot, which accumulate during the cooking process. The first stage is characterized by a tiny, foamy-bubbling, which shows that water is being cooked off. Then the bubbling becomes larger but the substance appears cloudy. Finally, the bubbles and the ghee will take on a transparent look (hence clarified) about it and an accumulation of fatty material will be seen on the bottom of the pan. This signifies the completion of the cooking and transformation of butter into ghee. Discard the sediment (lactose and milk solids) on the bottom and use the golden liquid oil. When butter is cooked slowly in the manner described it becomes a very pure oil. It is a simple molecule and as such it is easy to digest. Amazingly, because it is a simple molecule easily digested (when taken in small quantities) it even stimulates the digestive fire (jathar agni) --that all-important principle of health, according to Ayurveda. And Charaka (or Caraka), the ancient 200 B.C. wandering physician and author of the premier Ayurvedic classic text Charaka Samhita, remarks that the ghee, by increasing digestive fire, will not increase kapha --the principle of structure and fluid balance. By improving the digestive fire it will also help lower cholesterol. The ancient texts repeatedly describe formulations utilizing 100-year old ghee. (We’re told this ghee tastes terribly bitter but it still possesses medicinal value.) Examination of ghee shows that it is bacteria-static and free radical scavenging. And although ghee is produced from milk the transformation process makes it act unlike a dairy product. It should not be mixed with vegetable seed oils (like sesame oil, sunflower oil, corn oil or olive oil) while cooking, however. And to inhibit its deterioration remember to never place an unclean or wet or brand new (never used, hence never washed) utensil into your ghee. It is best to store ghee in an opaque, sealed container. Refrigeration is not necessary but avoid storing it in direct sunlight.
The Ayurvedic uses of ghee are many:
One ancient authority - Charaka - states that ghee is the best of substances for pacifying pitta, and is also useful for reducing excess vata qualities. For example, because ghee is cooling (shita virya) it is very useful for reducing the effects of burns. It reduces the discomfort of conjunctivitis and when it is sniffed (nasya) it lubricates the sinuses and subdues the inflammation there.
Ghee, as oil, lubricates, softens, and moistens all tissue (dhatus) it contacts. Further, it acts to gather-up ama or toxins in the tissues. Venom of snake bite can be prevented from spreading throughout the body if ghee is ingested timely and in sufficient quantity. Ghee is useful as eyewash or eye drops, as the principle preliminary therapy (purva karma) in panchakarma, as a vehicle ([[anupan]) for other therapeutic substances -- it helps medicines enter the cell's lipid membrane, and as a natural lubricant for promoting good elimination in the gastro-intestinal tract. Caraka recommends ghee should be taken regularly.
Adapted from Fair Use Source: Michael Dick, Ayurvedic Practitioner Handouts, Home Pancha Karma, 2001: p. 1
Adapted from Fair Use Source: Vaidya Vasant Lad, BAMS, MAsc - Anisha Durve, L.Ac, DOM - Ayurvedic Institute Pancha Karma Seminar 1999-07-09-18, 1999
For thousands of years, Ghee has been used for its many health benefits. Some of the key benefits to use Ghee, compared to whole butter are:
Well known as a traditional anti-aging ingredient.
Aids all three aspects of mental functioning: learning, memory, and recall.
Vata and Pitta Balance.
Can be used topically to affect areas of skin, such as burns or blisters.
Acts as a powerful carrier (anupan) for vitamins and minerals, aiding cellular absorption of herbs and foods.
Ghee contains no hydrogenated oils.
Fair Use Source: http://www.bazaarofindia.com/viewproducts.asp?pid=100F15&catid=GE&subcatid=ALL
http://www.bazaarofindia.com/products.asp?cate_id=GE&subcate_id=ALL
Ideally one should use the highest quality grade AA sweet creamery butter that is unsalted and organic (o at least free of RBGH or BST or bovine growth hormone - http://en.wikipedia.org/wiki/Bovine_somatotropin)
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