Ghee contains vitamins D, like the Sun, A, E and K. Without it, Ayurveda loses its therapeutic pillar, the trump card of this folk medicine.
Ayurveda is a system of traditional medicine that originates from India but is practiced around the world as a complementary or alternative medicine. The word Ayurveda is in Sanskrit a compound of two words, ‘ayus’, meaning ‘life’ and ‘veda’, meaning ‘knowledge’ or ‘science’. Ayurveda, in translation ‘knowledge about life’, covers four aspects of man: soul, mind, feelings and body. It treats man holistically, teaches how to live in harmony with nature and helps live healthily. It covers all aspects of life as it encourages physical, intellectual, emotional and spiritual well-being. It explains how our thoughts, diet and lifestyle affect our physical state.
It should be mentioned that Ghee does not contain casein, which is the main protein in the milk of ruminants and is difficult to digest. At the same time it is also addictive to some extent. For instance, casein rich cheeses are very tempting and indispensable to many (a lot of people are of the opinion that that is why so many like pizza).
Gi easily penetrates cell membranes and therefore increases the efficiency of spices and herbs that are dissolved in it (it binds them onto itself). It also helps the absorption of not only vitamins and minerals, but also of phytonutrients (non-vitamin, non-mineral component of foods that have important characteristics and play a role in human well-being. There are thousands of them in our everyday food).
Ghee’s ability to penetrate depends largely on the way food is prepared and what kind of raw material it is made of. When cooked for a longer time, the structure of Ghee/butter becomes more delicate and thus accesses cell membranes more easily.
Ghee very efficiently draws toxins from the body and is thus indispensable in Panchakarma, Ayurvedic purifying process that lasts several days. It is also essential for those who do physical workout or exercises for energy as it lubricates joints and at the same time improves bodily elasticity. Many use it to anoint themselves from head to toe. In ancient times it was known as the only real means of anointment. It was prepared by soaking herbs and flowers into heated Ghee, which was then filtered and applied to skin. Skin has amazing absorbent abilities and therefore etheric, alkaloid and energy substances soaked into butter are wholly absorbed into the body within a few minutes. With the right mixture and some guidance, the person then undergoes transformations and is subject to different realizations and states. Achilles was supposedly anointed with Ghee by his mother.
Ghee is also ideal for frying. Its smoking point (the point when the molecules begin to disintegrate) is high, up to 250˚C(482˚F), which is well above the usual baking temperature (180˚ – 200˚C or 392˚F) and thus above the smoking point of most of vegetable oils.
It is important that the right and quality saturated fats are chosen (both can be found in gi, unsaturated as well), like the ones that Ghee contains.
Word of advice: hydrogenated and highly processed oils and margarine are to be avoided since they are the cause behind inconveniences. Saturated fats have been the cornerstone of well-being for millennia; just think of our ancestor’s and previous generations’ diets.
Ghee can be consumed whenever and in different forms: as butter, oil, a spread, cream basis and such. According to Ayurvedic doctors, however, it is most efficient when consumed in the morning onan empty stomach; 1 to 2 tea spoons. That is also the classic daily routine and secret to Tibetan longevity; mixing one or two spoons of it into warm tea. Ghee, being a fat, binds tea substances which, due to the function of the small intestinal mucosa, get into the blood stream and thus all over the body (that is why green and similar teas are served with butter biscuits).
It is interesting, though, that Ghee is often considered an exotic ingredient from the Orient, when in fact we have been using it since ancient times under the simple name ‘butter’. ‘Puter’, for example, used to be today’s butter, the one that we buy in stores, wrapped in plastic, and known as raw butter. Ghee or maslo’ (butter in English), as it was called in Old Slavonic language, is a milk distillate.
Natural Ghee (made from the right raw material) is an antioxidant and contains high density lipoprotein or HDL, known also as the ‘good cholesterol’. It carries LDL or bad cholesterol from tissues and arteries into liver which then removes it from the body in the form of gall. Higher levels of HDL cholesterol in the blood prevent exposure to cardiovascular and coronary problems (it inhibits the formation of cholesterol tissue in veins). The good cholesterol is also the basis of our hormones (cortisol, serotonin, histamine, melatonin, etc.) which are released into the blood by important endocrine glands, and on which our whole well-being depends (physical and on energy levels).
Contrary to HDL, there is also LDL (low density cholesterol), known as the ‘bad cholesterol’. Natural Ghee does not contain it, however, it can be found in full fat dairy products, egg yolk, meat, classical butter, suet, margarine, ointments with oil and fat, etc. And all of the above speed up the process of atherosclerosis which is one of the main risk factors for heart attack and stroke occurrence.
The ‘good cholesterol’ levels depend on the nourishment of cows and the environment that they live in.
Ghee does not contain lactose (sugar) and is therefore suitable also for those who are dairy product intolerant. People who are extremely intolerant and sensitive even to the slightest amounts of lactose are nevertheless warned against consumption of Ghee - your safety and well-being come first.
‘Ghee butter revives natural body vitality’
1. The results of a complete bacteriological analysis confirm purity and durability of Golden Ghee.
The results of the analysis/report of Golden Ghee testing are as follows:
Average nutritional value per 100g:
- energy value 3700kj/900kcl
- proteins 0.0g
- carbon hydrates 0.0g
- lactose 0.01g
- fats 100g; 71.14% of those are saturates
- butyric acid 4%
- lauric acid 3.24%
- palmitic acid 33.88%
- stearic acid 9.63%
(The analysis was performed by the Institute for Food Hygiene and Bromatology/Veterinarian Faculty of Ljubljana.)
2. The results of the analysis/report of ‘SheGee sesame spread’ testing:
Average nutritional value per 100g:
- energy value 3215kj/781kcal
- proteins 10.60g
- carbon hydrates 0.3g
- lactose 0.02g
- fats 80.1g; 62.18 of those are saturates
- fibres 8.3g
- sodium 0.3g
- calcium 0.27g
- butyric acid 4.54%
- lauric acid3.19%
- palmitic acid 27.17&
- stearic acid 6.67%
(The analysis was performed by the Institute for Food Hygiene and Bromatology/Veterinarian Faculty of Ljubljana.)
Of all the fats, Ghee is the greatest flavour transmitter. A tiny spoon of it suffices to improve the taste, intensify it and create a fine aroma and wholeness. Many describe it as the most universal oil on Earth.
Exceptional universal use of Golden Ghee:
- excellent for frying and roasting as it deepens and intensifies the taste of food
- goes well with side-dishes such as ‘mlinci’ (pasta tatters made from thin dried dough), rice, mashed potatoes (yum), pasta, etc.
- superb for herb roasting
- gi can be spread on bread alone, with marmalade, different spreads, honey or we can make our own spread (with seeds, etc.)
- when stored properly it does not spoil if left at room temperature
- ghi can be added to already made dishes, side-dishes, soups and sauces
- as a milk essence it can substitute all other dairy products. 5g of Ghee contains 45 kcal, 0g of proteins, 0g of carbon hydrates, 0g of fibres
- great as cream production basis as it efficiently absorbs and transfers (a medium) herb and flower traits
- mixed with warm milk and herbs it is an excellent beverage for nerve soothing and digestion
- can be used to make delicious sweets, bread and other dough (when put in dough we use about 30% lessthan when raw butter is used. It affects brittleness andmakes the dough crumbly)
- 3 drops into the eyes each week to revitalize the mirror of the soul
- just the same as it clears and balances the whole body when put into the eyes, its flame clears and balances spaces when put into oil lamps
- through burning once when the flame is lit, Ghee – the essence of nature, produced by cows, undergoes a transformation and thus changes into a finer and invisible form, floating in the space
- when stored properly it does not have an expiration date and gets even better over the years. After 50 years of proper storage it supposedly heals all worldly illnesses (written in one of the verses of the old Ayurvedic book). In India, known doctors of this medicine keep in their cases of concoctions and potions up to 300 years old ghi, the price of which is, for common people, astronomical.
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