The Traditional Benefits of Ghee
- Enhances digestion and absorption
- Regulates elimination
- Balances stomach acid
- Makes the complexion clear and bright
- Enhances the production of ojas, the finest product of digestion, responsible for bliss, health and immunity
- Supports mental function—improving intelligence, memory and comprehension
Ghee: the golden oil of Ayurveda
Ghee is simply clarified butter — butter with all the milk-solids removed. Ghee is a time-honored alternative to hydrogenated oils that clog arteries and promote free-radical damage.
Cook with ghee – the golden oil of Ayurveda
In Ayurveda, ghee is considered an effective “carrier” of the lipid-soluble portion of herbs and spices to the various parts of the body. Plus, it is so flavorful and aromatic that you can use half as much as ordinary oils.
Spread ghee on toast, corn-on-the-cob or your favorite vegetable… use it to top a baked potato … sauté spices in ghee… pour some over hot cooked rice or pasta … mmm, delicious.
“I wanted a replacement for butter and margarine — I started using ghee and I like it so much better. Ghee has excellent flavor, better than butter. I use ghee for baking and as a spread.” —D.J., Noble, OK
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Ghee: Ayurvedic Cooking Oil – Ghee is a cooking oil that’s healthy, yet doesn’t compromise on taste. Ghee is an Ayurvedic cooking medium that’s been around for thousands of years. It has a rich, buttery taste and aroma, and comes with a host of benefits that are listed in the traditional Ayurvedic texts.
Ghee: The Ayurvedic Liquid Gold – Maharishi Ayurveda considers it a Rasayana, a rejuvenating and longevity-promoting food. Ghee is traditionally made by heating butter until it becomes a golden liquid. The coagulated lactose and other milk solids are removed in the process, making it suitable for lactose intolerant people.”