The cow is worshipped in the Hindu religion because everything the cow produces, from milk to cow dung, has many benefits.
The clarified butter made from cow’s milk is called ghee. Since ancient times, ghee has been used in Ayurveda for its medicinal properties.
Important reasons to include cow’s ghee in our daily cooking are as follows:
1. Healthy digestion – This clarified butter is the ideal cooking oil, because it is stable, does not burn until and unless heated excessively, and also because of its other nourishing qualities.
According to Ayurveda, the ingestion of the cow‘s ghee is like offering the purest of fuel in the fire of digestion, which is known as Agni. It can also be used as an oil for cooking purposes.
2. Healthy heart – If used judiciously, it increases HDL and reduces LDL oxidation in the sub-endothelial space of the arteries. Therefore, it reduces atherosclerosis and thus decreases the risk of heart attack or stroke.
This research proves this age-old custom of using ghee in Indian cooking.
3. Immunity booster – It slows down aging and increases immunity by contributing to the most refined essence of digestion called Ojas, Prana (our life force), Dhatus (our tissues), and the internal juices of the body called rasa. Good digestion gives improved immunity.
4. Detoxification – In Ayurveda panchakarma, ghee is used for loosening the deep-rooted toxins at both a mental and physical level. This research shows the effect of ghee.
5. Rejuvenation – In panchakarma, after cleansing, ghee is used for the rebuilding and restoration of health along with other rejuvenating herbs.
6. Healthy brain – It increases intelligence and memory, thus strengthening the brain and the nervous system.
7. Glowing skin – Ghee is good for healthy skin, burns, and wounds.
Caution – People who are overweight may have a cough with the intake of ghee, or with increased Kapha dosh, and should use it sparingly. Finally, we should remember that ‘one size does not fit all’, so always use your discretion with any change in your diet.
National dairy research institute.co.uk AYU journal -1The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation
Comparison of Mustard Oil and Ghee Consumption on the History of Coronary Heart Disease in Urban Population of India