Following Healing Call Of Nature

Tanja Kraljic Strgacic
Ayurvedic Health Practitioner
Ayurvedic Body Therapist

Ghee - The Golden Cooking Oil of Ayurveda

Ghee is highly clarified butter, with the impurities (saturated fat, milk solids) removed, and it is recognized as the best of all oily foodstuffs. Ayurveda regards Ghee as a vital food for healthy skin, good digestion, mental clarity - promote memory and intelligence, quantity and quality of semen, and is a food for balancing all body types.

  • Ghee is a great digestive. It can be used in place of butter and is an ideal cooking oil. It helps to improve absorption and assimilation. Ghee increases Life force energy. It is good for improving memory, strenghtens the brain, nervous and immune system. Ghee lubricates joints and connective tissue and makes the body flexibile.
  • It is made by cooking butter to remove all the milk-solids and water, so that what's left is a pure golden oil with a royal flavor and aroma.
  • Unlike butter, ghee helps to stimulate the healthy flow of fluids throughout the body. Butter can congest, ghee removes blockages. No other substance stimulates the flow of bodily fluids as ghee does. Cold pressed olive oil is specific for stimulating the flow of bile from the liver and gall bladder, and thereby relieving congestion there. But ghee does this throughout the body. It carries the properties of the herbs and spices that are cooked with it deep into the tissues of the body. Ghee has been a staple in Indian cooking for centuries.
  • Many people are concerned that the use of ghee will increase their cholesterol or add unnecessary amounts of fat to their diet. Used in the contex of a healthy lifestyle, this is quite unlikely to occur. Adding a little ghee to our rice, steamed vegetables, or hot organic milk is likely to help us. Two to three teaspoons taken during a 24 hour period works well to harmonize all the body's systems.
  • Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don't ladle out the ghee with a wet spoon or allow any water or contaminants to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. When finished, ghee will not burn when exposed to high heat, making it perfect fat for all cooking including frying.
  • Once you have cooked with ghee, you'll never go back to using oil or butter again! Ghee can be used for sautéing, stir-frying, deep-frying, baking, for popcorn, or as a spread. It's so flavorful that you'll need much less ghee than butter or other kinds of oil.