Ghee is an ingredient that can be used to substitute regular butter. It is a type of clarified butter that contains fewer dairy proteins than regular butter. Hence, ghee is healthier and has many benefits. Many people now accept that ghee may be a more healthful alternative to using in cooking.
Ghee is typically made from cow’s milk. It is traditionally used in Asian cooking, specifically Indian cuisine. In addition to cooking with ghee, it is used in Ayurveda therapies. Ghee is used as a base for herbal ointments to treat rashes and burns. It is also used in Ayurvedic massages.
Ghee contains almost 50% saturated fats. Hence, earlier studies showed concerns that ghee may increase the risk of coronary artery diseases. However, a 2018 research in northern India that the fats and cholesterol found in the blood to be healthier in the people who consumed more ghee than people who consume more mustard oil as cooking fats in their diets. It resulted in lower LDL or bad cholesterol levels and higher HDL or good cholesterol levels in the blood. This research studied results between ghee and mustard oil as cooking oil. It did not compare with butter. Certain types of mustard oil are now banned for human consumption in the USA, Canada, and Europe as they may contain erucic acid. Since many types of dairy fats are removed from ghee, it contains lower levels of dairy proteins such as casein and lactose in comparison to butter. Therefore, a person who may be intolerant to casein and lactose may find ghee to be more beneficial than consuming butter. Ghee contains a fatty acid known as butyrate acid. It plays an essential role in digestive health. Butyrate acid may also have anti-inflammatory effects.
Yoga teachers encourage that little ghee helps loosen up tight hamstrings and Ayurvedic physicians recommend ghee for ailments such as poor digestion to memory loss. Ayurveda puts the liquid gold, ghee, on top of the oily food list because it has the healing benefits of butter without the saturated fats and milk solids. Ghee is a symbol of auspiciousness in India. It is used for preparing medicines and cooking. In India, ghee makes appearances in ancient literature. Mahabharata describes as an essence flowing through and sustaining the world. An Ayurvedic classic, The Sushruta Samhita, claims that pure ghee is beneficial for the whole body. It recommends ghee to be the ultimate remedy from pitta dosh such as inflammation. According to yoga practitioners, ghee lubricates the connective tissues and promotes flexibility. Traditionally, ghee has been used to promote memory, intelligence, and to improve digestion. Modern science confirms that ghee also harbours phenolic antioxidants, which enhance the immune system. Ghee allows food to be broken down more easily and efficiently by stimulating digestive enzymes. For many centuries, ghee has been considered a Rasayana. This means a healing food that balances both body and mind.
Aged ghee, up to 100 years is even better than ghee. It treats alcoholism, epilepsy, and fever. Medicated ghee, meanwhile, combines clarified butter with healing herbs. In Ayurveda, ghee is also believed to enhance life energy.