Regularly referred to as a golden elixir of healing, ghee has been revered by Indians for centuries for its health properties. Ayurveda, an alternative medicine philosophy developed in India, suggests the use of ghee for ailments and as an overall balancing food. Also known as clarified butter, ghee offers an easy-to-make, healthier cooking alternative to butter and oils.
Health Benefits
Widely used in Ayurvedic medicine for its healing properties, ghee aids digestion, increases intelligence and memory, rejuvenates skin and balances the hormones, proponents say. Yogis believe it can make the body more flexible by lubricating connective tissues, writes Paul Pitchford in "Healing With Whole Foods: Asian Traditions and Modern Nutrition," who also cites Dr. Rudolph Ballentine's contention that ghee's antiviral and anti-cancer properties come from its butyric acid content. Ghee boosts the immune system through its supply of phenolic antioxidants, according to a 2000 report in "Yoga Journal."
Ayurvedic Healing Food
In "The Yoga of Herbs: An Ayurvedic Guide to Herbal Medicine," David Frawley and Vasant Lad state that ghee enhances "ojas," the underlying essence of body tissue. Having adequate ojas helps the body resist disease and leads to longevity, Pitchford reports, and clarified butter also increases "agni," the fire that drives digestion and metabolism. Unlike other fats, it strengthens rather than clogs the the liver, Frawley and Lad write.
Sri Swamini Mayatitananda, author of "Women's Power to Heal Through Inner Medicine," states that ghee relates to the tissue element of love, and the process of making ghee can strengthen ojas and balance our "love tissue." As a base for massage oil, ghee can calm sensitive skin, as well as diseases of the subtle tissues, nerves and mind.
Ideal Cooking Oil
With a high smoke point of 375 degrees Fahrenheit, ghee doesn't burn at normal cooking temperatures and its chemical structure that doesn't change, making no loud popping sounds or painful splattering when sauteing or frying. According to the Ayurvedic Institute, ghee helps digestion and aids food absorption and assimilation, improving the nutritional value of foods with which it cooks.
Stores Well
Due to its low moisture content, ghee can stay unrefrigerated for weeks, reports Pitchford, but keep it covered, stored in a cool place and free from liquid contamination--never use a wet spoon to scoop it out. The Ayurvedic Institute states that ghee kept tightly wrapped and refrigerated can last six months, and up to one year when frozen.
Good For Almost Anyone
Ghee's strong flavor means that you need much less of it for cooking than other fat products--a strong benefit to those with dietary restrictions--although it's composed of 65 percent saturated fat, a significantly higher proportion than most common cooking oils. Ghee also contains no salt or lactose, making it an acceptable staple for those on a low-sodium diet or lactose intolerant.
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