Organic Goghruta (Ghee) prepared through ancient vedic ways from Desi Indian cows is known to promote memory, intellect, power of digestion, semen, ojas, kapha and fat.
“ Yaavat jeevet, sukham jeevet rinam kritva, ghritam pibet”, which means, “As long as you live, live happily, beg, borrow or steal, but relish ghee. These lines in sanskrit pretty much explains the importance of ghee in our Indian culture. Ghee or desi ghee as we mostly call has been used in Indian kitchens for centuries both as a cooking medium as well as for medicinal use. No pooja, hawan, or any auspicious celebration is complete without the use of this golden elixir.
Preparation of Ghee
There are various ways Ghee is made for consumption. Commercially the Ghee that you find in your local store is prepared by a machine via the cream separator process. This is the most cost effective way of making Ghee and does not contain benefits of milk because post cream removal the entire Milk can be sold and a little about 1 ltr of milk is consumed to make 1 ltr Ghee via this process.
Organic Ghee on the other hand is prepared as per the ancient vedic ways and consumes more than 30 Ltrs of Milk, raising the price significantly. Desi Cow Milk is first boiled and upon cooling it is converted to curd overnight.
The curd is then churned for hours to get makkhan and butter milk. Makkhan is boiled on low flame for 8 – 10 hours. Impurities are skimmed regularly and finally a clear golden liquid emerges containing all the medicinal values of Cow’s Milk. Cow’s ghee has a golden hue to it owing to carotenoids.
Cow’s ghee has more shelf life as it has more natural antioxidant. As per vedas, Cow Ghee kept for more than 100 years had medicinal capability to heal any kind of injury and wounds. Cow’s ghee has always occupied an
important place in ayurveda owing to its medicinal qualities. It is considered to be the most purest and sacred fat. It is very important that the milk used for ghee is free from artificial hormones, chemical pesticides, and GMO’s (Genetically Modified Organism) or any added dyes, preservatives, or flavoring agents. According to ayurveda, ghee which is obtained from milk of cow which is fed on grass, crop, and herbs is considered best. Ghee made from non-desi cows like jersey, HF, Holstein, or hybrid-cross breed will not give you the same health and medicinal benefits.
Benefits of Cow’s Ghee:
Cow’s ghee is an essential power food which is full of medicinal and health benefits. Below are some of the benefits of cow’s ghee:
1. Ghee is not likely to affect people with a dairy or casein allergy. Ghee is made from butter but milk solids and impurities are removed so most people who are on a lactose-free diet can consume ghee.
2. Ghee is rich in oil soluble vitamins A and E.
3. It plays a key role in the development of bones, muscles, and brain tissue. It promotes mental growth.
4. It is a rich source of CLA(conjugated Linoleic acid) which increases your metabolic rate and aids in weight management. In addition, nutritionists also find that ghee helps in mobilizing fat cells to be burnt for energy.
5. It helps stimulates gastric juices, which in turn means better digestion.
6. Ghee is good for eyes being rich in vitamin A.
7. Ghee is beneficial for skin. Ghee is a great moisturizer.
8. It is full of essential nutrients and fatty acids.
9. It has cooling effect on body.
10. Grass-fed cow’s ghee contains Vitamin k2. Vitamin K2 helps in transporting calcium to your bones. You can eat as much as calcium you want but you would need vitamin K2 to strengthen your bones.
11. Ghee is a source of butyric acid, which is an anti-carcinogenic short chain fatty
12. Last but not the least, ghee has an incredible flavor. It is a highly aromatic liquid which can turn most simple meals into a mouthwatering delight.
Well, I could go on about the innumerable benefits of ghee. Above are only few of them. Even west has realized the importance and health benefits of pure cow’s ghee or clarified butter. There are many U.S. companies which have started producing clarified butter, an English name for our Desi Ghee.
How much is too much:
Moderation is the key. Even doctors have agreed that consumption of ghee is not related to heart problems if you keep your ghee consumption within the prescribed limits of fat. Ghee is highly superior fat which should be
included in our diet. True, it does contain calories but so does your slice of pizza, burger, and for that matter your hi-fibre biscuits providing you with only empty calories and shooting up your sugar levels. Pure ghee on the
other hand is full of health benefits.
Don’t be scared of ghee. We must include this powerful nutrient part of our lives with which all of us grew up with. So please put that ghee back on your rotis, ghee ka tadka in your dals, and definitely a spoon over your khichdi or upmas. Happy ghee eating !
An Article by Ranjeeta Pathak ( A Health Enthusiast)