Ayurvedic Benefits of Desi Ghee
Desi Ghee is a class of clarified butter that originated in ancient India. It has stable saturated bonds and so is lot less likely to form the dangerous free radicals when cooking and hence is a safer cooking medium. Ghee being a fat soluble vitamin is rich in vitamin A, D, E,K and helps our body to absorb and make use of these vitamins. So basically it helps in digestion and enhances eyesight, keep muscles healthy and take out impurities from the body.
It is commonly used in Middle Eastern cuisine, cuisine of the Indian subcontinent, Southeast Asian cuisine, traditional medicine, and religious rituals. Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of dahi), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling.
Ayurveda considers pure ghee to be sattvik or sattva-guni (in the "mode of goodness"), when used as food. It is the main ingredient in some of the Ayurvedic medicines, and is included under catuh Maha sneha (the four main oils: ghrta, taila, vasa, and majja) along with sesame oil, muscle fat, and bone marrow. Though eight types of ghee are mentioned in Ayurvedic classics, ghee made of cow's milk is favored. Ghee is also used in Ayurvedas for constipation and ulcers.1/2 a tea spoon of ghee is good during morning followed by a hot beverage like green tea or regular tea / coffee.
Ghee or clarified butter made from cow's milk has been used to treat a number of ailments like cough and cold, weakness, skin diseases and pimples. It is said that aged cow's ghee when applied on chest loosens cough and when onions fried in it are eaten, they relieve sore throat. Ghee is an essential part of Chaywanprash, India's ancient super food which is a must have during winters.
In fact in a recent research it was found that Cow ghee enhances the availability of enzymes responsible for detoxification of cancer-causing substances and decreases the availability of those responsible for activation of carcinogens, scientists from the National Dairy Research Institute (NDRI) have reported in the Indian Journal of Medical Research.