6 Benefits Of Adding Desi Ghee In Your Diet

Ancient Sanskrit texts include desi ghee as one of the ‘Panchamrit’ (or five elixirs). Desi ghee is clarified butter which is kept simmering at low temperatures till the time it develops into a yellowish or clear liquid. It has been prepared in Indian households since the Vedic Age. Desi Ghee finds detailed mention in Vedas as well where it is mentioned as a ‘golden liquid’ and is considered as the perhaps the most essential component of all foods.

Cow Ghee has been mentioned as a ‘medhaya rasayana’ due to its beneficial effects on mind – mental alertness and memory. In Ayurveda, it said to nourish all ‘ saptdhatus’ (the seven fundamental tissues and elements namely ‘plasma, blood, muscle, fat, bone , bone marrow and reproductive fluid’ that support the body structure), ‘ojas’ (reproductive, hormonal, and cerebrospinal vital energy) and breast milk, normalising blood and nymph and promoting strength. It is believed that sweet taste of the desi ghee stimulates anabolic activity as the earth element is predominant.

Desi finds a place of importance in diet of people of Indian sub-continent due to it granular texture, rich and pleasant smell and flavour. The unique sensory property of ghee makes it a prime candidate for frying and cooking medium.

In present times, desi ghee is prepared in households and by the organised and unorganised sector engaged in dairy business. It is made from both cow’s and buffalo’s milk. When made in the homes, no preservatives are added to the ghee which makes these totally pure.

# Increases potency of drugs

The potency of a drug is dependent on ionisation, solubility of body fluids and blood flow changes on administration. The Cow ghee, in particular, can bond with the lipid soluble nutrients and herbs. This helps in penetration of lipid-based cell walls. This directly improves the potency of the herbs by taking the herb components inside the cell. It carries not only drug components inside the cell membrane, but also nutrients.

# As per Ayurvedic tradition

In Ayurveda, ghee is considered to be very rejuvenating because it has antioxidant properties. It is one of the most easily digestible fats used for cooking. As discussed above, when it is taken along with medicines, these are absorbed and digested better.

In Ayurveda, cow ghee, in particular, is considered to be good for balancing of Vata (air) and Pitta (fire) related doshas (humours). It is considered as a Satvik food, which has a positive influence on mind, body and spirit.

# For all age group people

The grannies and mothers in Indian household make it a point to give desi ghee to kids on daily basis for increase immunity, bone development and muscular strength because of presence of fat soluble Vitamins A and E.

It is also recommended for adults and aged people, as it prevents inflammation of joint and muscles and keeps the joints well lubricated.

# To keep warm from within

100 grams of desi ghee delivers about 850 calories of energy. Do you now know why it is used quite extensively in Indian kitchen preparations of ‘halwas’, ‘pinnis’ and ‘panjiris’ during winters?

# As a source of energy

Since desi ghee contains short- and medium-chain fatty acids, these are sources of energy. Besides, fatty acids such as lauric acid have antimicrobial and antifungal properties. That is probably the reason why nursing mothers are given traditional preparations of desi ghee such as ‘ladoos’ and ‘pinjiris’.

# To open clogged nose

You must have got lukewarm drops of desi ghee put in your nostrils in order to ensure that these do not get clogged, particularly in the winter season. In Ayurveda, this is known as Nyasa treatment. Cow ghee is particularly good for this treatment.