A 21st Century Look at Ghee: Ayurvedic Nectar or Heart Disease Risk Factor?

an article by Joanna Webber from AyurvedicYogi.com

“Cow ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the unctuous substances.”[1]

Introduction

In an ancient Indian tradition, newborns are given ghee and honey impregnated with special mantras[2]. A daily dose helps with nourishment, digestion, assimilation, elimination and increasing sattva (purity). Ghee is sweet in taste, cold in nature and has a sweet aftertaste. It is considered soothing, soft, and oily. However, due to varying predominance of the panchamahabhutas (Ayurvedic elements), ghee from different animal’s milk has different properties. Buffalo milk is colder, oilier and heavier and more effective at inducing sleep. However, it is also channel blocking whereas cow’s milk is not. Sheep’s milk is hotter and can aggravate Pitta.

Cow’s milk and its ghee are viewed as most wholesome, a view supported by modern analysis[3]. On a calorific basic, cow’s milk is superior in protein, fat, carbohydrates, vitamins and minerals. Buffalo milk also has a higher PH (acidity) buffer value, density, viscosity and fat globule size making it harder to digest[4]. Throughout life, ghee is considered nectar-like for living according to Ayurvedic principals. foods is the guiding principal behind diet planning in the Indian tradition.

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