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Ghee: The Ayurvedic Liquid Gold
Ghee (clarified butter) has been used in India for thousands of years. Maharishi Ayurveda considers it a Rasayana, a rejuvenating  and longevity-promoting food. Ghee is traditionally made by heating butter until it becomes a golden liquid. The coagulated lactose and other milk solids are removed in the process, making it suitable for lactose intolerant people.
Maharishi Ayurveda Ghee is now certified organic for the best taste and highest quality.
All fats are not created equal
To feed the public's fat paranoia, food manufacturers are churning out more and more low fat and fat free products. In our attempt to stay healthy, we might deprive ourselves of some beneficial fats as well. Good quality fats are necessary for the skin, nerves and cells.
Fats can be sorted into two major categories: saturated and unsaturated. Saturated fats can further be divided into long-chain fatty acids and short-chain fatty acids. Long-chain fatty acids (most animal fats) cannot be completely metabolized by the body and can lead to cancer and blood clots. Short-chain fatty acids, on the other hand, are assimilated and metabolized so that they release energy.
Unsaturated fats can be further categorized into two kinds: monounsaturated and polyunsaturated. Monounsaturated fats, like olive oil, are healthy, while polyunsaturated fats are not. The latter become oxidized and create free radicals, which damage the cells of the body. Most vegetable oils such as sunflower, safflower, corn and soy belong to this category.
To these four naturally occurring fats, modern technology added hydrogenated fats e.g. margarine, which contains trans-fatty acids that also increase free radical production and LDL cholesterol.
So where does ghee stand in the battle of good versus bad fats? Most of ghee's saturated fats are short-chain fatty acids, which makes it easily digestible. It also contains up to 27% monounsaturated fatty acids and only 4-5% polyunsaturated fatty acids. Since our body needs both saturated and unsaturated fats this combination is close to ideal. Ghee's rate of absorption is 96%, the highest of all oils and fats.
Gold for your body
One of the main uses of ghee is for cooking. It enhances the flavor of foods, increases absorption of nutrients and pacifies all the three doshas. Maharishi Ayurveda recommends sautéing your spices in ghee, because it can help carry the lipid soluble portions of the spices to the lipid-based cell walls of the body. For the same reason, Maharishi Ayurveda uses ghee in many herbal formulas as a carrier for herbs. Ghee also acts as a natural preservative in these products.
Ghee can also help balance the pungent, heating qualities of certain spices. It cools and pacifies Pitta dosha so the spices will not have an aggravating effect.
One of the reasons why ghee is considered a rasayana is its Medhya quality, which means it supports the functioning of the brain. Excessive mental work can aggravate Prana Vata, which is responsible for creative thinking and reasoning. Prana Vata, when out of balance, will dry out Tarpaka Kapha, the dosha that lubricates the brain. Cooking with ghee regularly supports the moisturizing effect of Tarpaka Kapha.
Ghee also enhances the quality and quantity of Ojas, the master coordinator of mind and body. Ojas is necessary for the development of our full human potential or enlightenment.
How much is enough?
The proper amount of ghee also enhances agni,(digestive fire). But too much ghee has the opposite effect. Think of a ghee lamp: in order to burn it you need to keep adding ghee. But if you dump too much ghee in it you will extinguish the flame. Even though ghee is a healthy fat, you need to consume it in moderation. In general, you can eat one teaspoon of melted ghee twice a day. Since ghee is more flavorful than other cooking oils, a little goes a long way. Of course, it is always advisable to consult an ayurvedic physician for individualized dietary recommendations.
If your digestive fire is low, see and ayurvedic expert who can determine how much ghee you can consume and what spices can balance your agni. People with high cholesterol should also get an expert's advice. Ghee can be good but you also have to take into account the amount of Ama (toxins) you have in the fat tissue, and the condition of your agni. Exercise, diet, body type and age are also determining factors
These articles provide a great resource from The Council of Maharishi Ayurveda Physicians on the knowledge, practices, products, and applications of Maharishi Ayurveda.
Disclaimer
The sole purpose of these newsletters is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, prevention or cure of any disease. If you have any serious, acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a trained Ayurvedic expert, call our Health Educators or e-mail us for the number of a physician in your area.
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