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Ghee - Ghrita - Clarified Butter:

Ghee is the Hindi word for clarified butter - the Ayurvedic Sanskrit words are ghrita or ghrtam and ajyam. Normally, Ayurveda is expressed only in Sanskrit but because the Hindi word is so popular we shall use ghee, instead. The revered ancient authorities (Charaka, Sushruta Nagarjuna, and Vagbhata) regarded ghee as one of the premier rejuvenating foods to be taken regularly. It is said to be a sattvic food (see sattvic foods list). Sattvic means that ghee promotes qualities of sattva – that is love (maitri), compassion (karuna), forgiveness, contentment, evenness of temperament (upeksha or equanimity), excellence of judgment (buddhi or intellect), and so on. These qualities are, of course, nothing other than the behavioral expression of perfect health - happiness and physical well-being. Thus ghee promotes good health.

Ghee can be made from any milk dairy source but organic cow milk is the best. Making ghee is a simple and natural process. Ayurveda recognizes heat (agni) as the universal agent of transformation and purification (shodhana). Thus simply cook unsalted organic (free of RBGH or BST or bovine growth hormone - http://en.wikipedia.org/wiki/Bovine_somatotropin) butter over low heat for a short time (10 to 15 minutes depending on the altitude - elevation and the quantity of butter) and skim off or filter out the surface foam and golden brown sediment at the bottom of the pot, which accumulate during the cooking process. The first stage is characterized by a tiny, foamy-bubbling, which shows that water is being cooked off. Then the bubbling becomes larger but the substance appears cloudy. Finally, the bubbles and the ghee will take on a transparent look (hence clarified) about it and an accumulation of fatty material will be seen on the bottom of the pan. This signifies the completion of the cooking and transformation of butter into ghee. Discard the sediment (lactose and milk solids) on the bottom and use the golden liquid oil. When butter is cooked slowly in the manner described it becomes a very pure oil. It is a simple molecule and as such it is easy to digest. Amazingly, because it is a simple molecule easily digested (when taken in small quantities) it even stimulates the digestive fire (jathar agni) –that all-important principle of health, according to Ayurveda. And Charaka (or Caraka), the ancient 200 B.C. wandering physician and author of the premier Ayurvedic classic text Charaka Samhita, remarks that the ghee, by increasing digestive fire, will not increase kapha –the principle of structure and fluid balance. By improving the digestive fire it will also help lower cholesterol. The ancient texts repeatedly describe formulations utilizing 100-year old ghee. (We’re told this ghee tastes terribly bitter but it still possesses medicinal value.) Examination of ghee shows that it is bacteria-static and free radical scavenging. And although ghee is produced from milk the transformation process makes it act unlike a dairy product. It should not be mixed with vegetable seed oils (like sesame oil, sunflower oil, corn oil or olive oil) while cooking, however. And to inhibit its deterioration remember to never place an unclean or wet or brand new (never used, hence never washed) utensil into your ghee. It is best to store ghee in an opaque, sealed container. Refrigeration is not necessary but avoid storing it in direct sunlight.

The Ayurvedic uses of ghee are many:

One ancient authority - Charaka - states that ghee is the best of substances for pacifying pitta, and is also useful for reducing excess vata qualities. For example, because ghee is cooling (shita virya) it is very useful for reducing the effects of burns. It reduces the discomfort of conjunctivitis and when it is sniffed (nasya) it lubricates the sinuses and subdues the inflammation there.

Ghee, as oil, lubricates, softens, and moistens all tissue (dhatus) it contacts. Further, it acts to gather-up ama or toxins in the tissues. Venom of snake bite can be prevented from spreading throughout the body if ghee is ingested timely and in sufficient quantity. Ghee is useful as eyewash or eye drops, as the principle preliminary therapy (purva karma) in panchakarma, as a vehicle (anupan]) for other therapeutic substances -- it helps medicines enter the cell's [[lipid membrane, and as a natural lubricant for promoting good elimination in the gastro-intestinal tract. Caraka recommends ghee should be taken regularly.

Adapted from Fair Use Source: Michael Dick, Ayurvedic Practitioner Handouts, Home Pancha Karma, 2001: p. 1

Adapted from Fair Use Source: Vaidya Vasant Lad, BAMS, MAsc - Anisha Durve, L.Ac, DOM - Ayurvedic Institute Pancha Karma Seminar 1999-07-09-18, 1999

For thousands of years, Ghee has been used for its many health benefits. Some of the key benefits to use Ghee, compared to whole butter are:

Well known as a traditional anti-aging ingredient.

Aids all three aspects of mental functioning: learning, memory, and recall.

Vata and Pitta Balance.

Can be used topically to affect areas of skin, such as burns or blisters.

Acts as a powerful carrier (anupan) for vitamins and minerals, aiding cellular absorption of herbs and foods.

Ghee contains no hydrogenated oils.

Fair Use Source: http://www.bazaarofindia.com/viewproducts.asp?pid=100F15&catid=GE&subcatid=ALL

http://www.bazaarofindia.com/products.asp?cate_id=GE&subcate_id=ALL

Ideally one should use the highest quality grade AA sweet creamery butter that is unsalted and organic (o at least free of RBGH or BST or bovine growth hormone - http://en.wikipedia.org/wiki/Bovine_somatotropin)

http://en.wikibooks.org/wiki/Cookbook:Ghee


gheeGhritaclarified butter

ghee is the Hindi word for clarified butter – the Sanskrit words are Ghritam and ajyam. Normally, Ayurveda is expressed only in Sanskrit but because the Hindi word is so popular we shall use ghee, instead. The revered ancient authorities (Buddha, Jivaka, Charaka, Sushruta, Vagbhata) regarded ghee as one of the premier foods to be taken regularly.

Ghee is said to be a sattvic food – this means that it promotes qualities of love, compassion, forgiveness, contentment, evenness of temperament (equanimity), excellence of judgment, and so on. These qualities are, of course, nothing other than the behavioral expression of Perfect Healthhappiness and physical well-being. Thus ghee promotes good health.

Ghee can be made from any milk source but organic cow's milk is the best. Making ghee is a simple and natural process. Ayurveda recognizes Heat as the universal agent of transformation and purification. Thus simply cook butter over low Heat for a short time and skim off or filter out the surface foam and brown sediment, which accumulate during the cooking process. The first stage is characterized by a tiny, foamy-bubbling, which shows that water is being cooked off. Then the bubbling becomes larger but the substance appears cloudy. Finally, the bubbles and the ghee will take on a transparent look about it and an accumulation of fatty material will be seen on the bottom of the pan. This signifies the completion of the cooking and transformation of butter into ghee. Discard the sediment (lactose and milk solids) on the bottom and use the golden liquid oil.

When butter is cooked slowly in the manner described it becomes a very pure oil. It is a simple molecule and as such it is easy to digest. amazingly, because it is a simple molecule easily digested (when taken in small quantities) it even stimulates the digestive fire – that all-important principle of health, according to Ayurveda.

And Charaka, an ancient textual authority, remarks that the ghee, by increasing digestive fire, will not increase Kapha – the principle of structure and fluid balance. By improving the digestive fire ghee will also help lower cholesterol. The ancient texts repeatedly describe formulations utilizing 100-year old ghee. (We're told this ghee tastes terribly bitter but it still possesses medicinal value.)

Examination of ghee shows that it is bacteria-static and free radical scavenging (antioxidant). And although ghee is produced from milk the transformation process makes it act unlike a dairy product.

Ghee should not be mixed with vegetable seed oils (vegetable oil) while cooking, however. And to inhibit its deterioration remember to never place an unclean or wet or brand new utensil into your ghee.

It is best to store ghee in an opaque, sealed container. Refrigeration is not necessary but avoid storing it in direct sunlight.

The Ayurvedic uses of ghee are many:

One ancient authorityCharaka – states that ghee is the best of substances for pacifying Pitta, and is also useful for reducing Vata qualities. For example, because ghee is cooling it is very useful for reducing the effects of burns. It reduces the discomfort of conjunctivitis and when it is sniffed it lubricates the sinuses and subdues the inflammation there.

Ghee, as oil, lubricates, softens, and moistens all tissue it contacts. Further, it acts to gather-up ama or toxins in the tissues. venom of snakebite can be prevented from spreading throughout the body if ingested timely and in sufficient quantity.

Ghee is useful as eye wash, as the principal preliminary therapy in Pancha karma, as a Vehicle for other therapeutic substances – it helps Medicines enter the cell's lipid membrane, and as a natural lubricant for promoting good elimination in the gastrointestinal tract. Charaka recommends that ghee should be taken regularly.



in South India served with ghee]]

Ghee (Hindi घी ghī, Urdu گھی ghī, Bengali ঘী ghī, Tamil நெய், Telugu neyyi) is a class of clarified butter that originated in the Indian subcontinent,<ref>http://journals.cambridge.org/download.php?file=/DAR/DAR69_01/S0022029901005350a.pdf&code=c173d81b0fb80308a8274c4fdfabca59</ref> and is important in South Asian (Indian and Pakistani) and Middle Eastern cuisine (Levantine and Egyptian).

Preparation

<!– Image with unknown copyright status removed:

containing ghee]] –> Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.<ref>

</ref> Texture, colour, or taste of ghee depends on the source of the milk from which the butter was made. In India, ghee is usually made with water buffalo's milk as it tends to be whiter than cow's milk.

Religious uses

Ghee was frequently used for libations in Vedic rituals (see Yajurveda), and there is even a hymn to ghee.<ref>[Language and Style of the Vedic Rsis, Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.]</ref> Ghee is also burnt in the Hindu religious ritual of Aarti and is the principal fuel used for the Hindu votive lamp known as the diya or deep. It is used in marriages and funerals, and for bathing murtis during worship. In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is sacrificed along with four other sacred substances: sugar, milk, Dahi or yogurt, and honey which is called the Panchamrut. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma. Also, it is used generously in Homam/Yagnam as it is considered as food for Devas (God).

Ayurvedic medicine

Ayurvedic texts describe many diverse mind/body benefits. For example,

  • Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membranes of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.
  • Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.
  • Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin. Also, ghee stored over a longer time has more medicinal value.

Outside India and Pakistan

Several cultures make ghee outside of India. Egyptians make a product called سمنة بلدي (samna baladi, literally meaning “local ghee”; i.e. Egyptian ghee) virtually identical to ghee in terms of process and end result. In Ethiopia, niter kibbeh (Amharic: ንጥር ቅቤ niṭer ḳibē) is made and used in much the same way as ghee, but with spices added during the process that result in a distinctive taste. Moroccans (especially Berbers) take this one step further, aging spiced ghee in the ground for months or even years, resulting in a product called smen. In Northeastern Brazil, a non-refrigerated butter very similar to ghee, called manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land), is extremely popular.

Nutrition and health concerns

Like any clarified butter, ghee is composed almost entirely of saturated fat. Ghee has been shown to reduce serum cholesterol in one rodent study.<ref>

</ref> Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. The nutrition facts label found on bottled cow's ghee produced in the USA indicates 8&nbsp;mg of cholesterol per teaspoon.

Indian restaurants and some households may use hydrogenated vegetable oil (also known as vanaspati, Dalda, or “vegetable ghee”) in place of ghee for economic reasons. This “vegetable ghee” is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, a trans fat. Trans fats are increasingly linked to serious chronic health conditions. Not only is “vegetable ghee” implicated in causing high LDL, it also lacks the health-promoting benefits claimed for “Shuddh” (Hindi for Pure) ghee. The term Shuddh Ghee, however, is not officially enforced in many regions, so partially hydrogenated oils are marketed as Pure Ghee in some areas. Where this is illegal in India, law-enforcement often cracks down on the sale of fake ghee.<ref>

</ref> Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from “vegetable ghee”.

When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. These substances lead to a variety of health problems and diseases. On the other hand, ghee has a very high smoke point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form dangerous free radicals or advanced glycation endproducts when cooking.

Ghee's short chain fatty acids are also metabolized very readily by the body, which would seem to negate concerns of its health effects. However, there is significant controversy between traditional oils and modern industrially processed oils which tends to heavily cloud the facts and issues surrounding oil consumption.

References

Butter Cooking fats Materials involved in Hinduism Indian ingredients Pakistani cuisine Bengali cuisine Hindi words and phrases Sanskrit words and phrases

سمن Ghee Butterschmalz Ghi Ghî घी Ghee גהי Minyak sapi Ghee ギー Ghee Ghi Ghee Топлёное масло Ghee Ghee 酥油 (印度)


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ghee.txt · Last modified: 2018/02/26 18:11 (external edit)