Ghee: The Ayurvedic
Liquid Gold
The coagulated lactose and other milk solids
are removed in the process, making it suitable for lactose intolerant people.
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. . 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. Ghee increases absorption of nutrients and pacifies all the three doshas. Sautéing your spices in ghee can help carry the lipid soluble portions of the spices to the lipid-based cell walls of the body. 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 it supports the functioning of the brain. 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, life force, 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.
To feed the public's fat paranoia, food manufacturers are churning out more and more low fat and fat free products. . 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. Ghee increases absorption of nutrients and pacifies all the three doshas. Sautéing your spices in ghee can help carry the lipid soluble portions of the spices to the lipid-based cell walls of the body. 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 it supports the functioning of the brain. 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, life force, 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.
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
Health
concerns
Like any clarified
butter, ghee is composed almost entirely of saturated fat. While the excessive
consumption of saturated fat is linked with a variety of maladies, including
coronary heart disease, ghee has been shown to actually reduce serum
cholesterol in several studies. ghee has a very high burning point and doesn't
burn or smoke easily during cooking. Because ghee has the more stable saturated
bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not
as likely to form the dangerous free radicals when cooking. Many experts are
now recognizing that cooking with real ghee (made from butter) is not such a
bad idea after all.Ayurvedic texts, however, describe many diverse mind/body
benefits. Since ghee is an oil, it can bond with lipid-soluble nutrients and
herbs to penetrate the lipid-based cell walls of the body. Digestion: The
ayurvedic texts say that ghee helps balance excess stomach acid, and helps
maintain/repair the mucus lining of the stomach. Ayurvedic Balance: Ghee
balances both Vata (the dosha that controls movement in mind and body) and
Pitta (the dosha that controls heat and metabolism).
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