Pure cow ghee, also known as clarified butter or anhydrous milk fat, is prepared by heating butter or cream to just over 100°C to remove water content by boiling and evaporation, then filtering out the precipitated milk solids.
Ayurveda has traditionally considered ghee to be the healthiest source of edible fat, with many beneficial properties. According to Ayurveda, ghee promotes longevity and protects the body from various diseases.
Pure cow ghee is heavily utilized in Ayurveda for numerous medical applications, including the treatment of allergy, skin, and respiratory diseases. Many Ayurvedic preparations are made by cooking herbs into ghee.
Pure cow ghee is considered sacred and used in religious rituals as well as in the diet in India. In ancient India, ghee was the preferred cooking oil. It was considered pure and was felt to confer purity to foods cooked with it.
According to Dr. Ashutosh Gautam, “In Ayurveda, ghee is considered to be very rejuvenating. It is one of the most easily digestible fats used for cooking. Ghee is a natural remedy for balancing the heat element (pitta) of the body. It aids in digestion, prevents constipation and helps in the excretion of toxins. Having half teaspoon of ghee with moong dal khichdi is a great way to detox.”
According to ancient Ayurveda, cow ghee is full of essential nutrients, fatty acids, antibacterial, antifungal, antioxidants and antiviral properties. It is cool, sweet and full of saturated fat. You can add 2 teaspoons of it to your cooked food during lunch or dinner or you can use it in cooking. If the ghee is in the solid state then warm it for some time till it becomes liquid. Keep in mind that if cow ghee is very old then it is more effective and costly.Good for a healthy heart.