Whenever I close my eyes and recollect my childhood or pregnancy happiness’ I feel that amazing smell of Ghee, the pure, unadulterated, smooth and delicious ghee or better known as Clarified butter largely made out of Cow’s milk.

I still remember my childhood days when my mom used to fry Luchis also called Poories–Indian fried Wheat bread in ghee and I simply relished it the divine smell of ghee. And I equally relish Indian sweets made in pure claified butter. Even our lentils used to be tempered with ghee, rotis with ghee spread on them, ghee with steaming hot rice, ghee to top the veggies, ghee ke laddoos……. the list is never ending.

I grew up having loads of clarified butter, but it’s only when I did my Masters in Food & nutrition that I got a clearer view on ghee or clarified butter and my love for it.

Being a Nutritionist & a mom of two young kids, I have always been posed with the question how is it that I give my kids food with so much ghee? Well the fact is that Ghee is safe to have and that it has several nutritional benefits

Before we come to the benefits let’s look at some facts and what science says

FACTS

Ayurveda says

Among the four kinds of fat namely Gritha (ghee), Taila (oil), Vasa (fat), Majja (bone marrow) Ayurveda considers GHEE as the best among these. According to Ayurveda, ghee made from cow’s milk promotes memory, intellect and digestion. It also promotes healing of wounds, keeps the skin lustrous and maintains immunity.

Science says 

Modern science has discovered that ghee is rich in antioxidants. The fats in ghee aid absorption of fat-soluble vitamins and minerals from other foods, strengthening the immune system. Ghee is also rich in butyric acid, a fatty acid with anti-viral properties, which is believed to prevent cancers and tumours.

Recent research has also detected presence of linoleic acid in ghee. Linoleic acid retards the growth of some cancers and protects us from heart disease. This acid is often lacking in a vegetarian diet.

According to B S Raheja, the ex-director of All India Institute of Diabetes, the present epidemics of diabetes, heart disease and some cancers is due to not including ghee in our diets.

Benefits of Ghee

• Ghee is a source of beta carotene and vitamins A, D, E, and K. Beta carotene and vitamin E are vital antioxidants. Vitamin A is naturally present in ghee, which is lacking in other edible oils.
• Ghee has no milk solids, lactose or sugars. These get separated out when the butter is made into ghee, so it’s good for lactose intolerant people too
• Organic ghee has no additives, preservatives, oxidized cholesterol or trans-fatty acids that clog arteries.
• Ghee is highly stable and does not go rancid even at room temperature.
• Clarified butter has a very high smoke point than butter but lesser than oil—it does not burn at high cooking temperatures. So it’s always better to cook in ghee than butter as butter burns very easily
• Ghee is primarily saturated fat. One tablespoon of ghee provides 14g of saturated fat, 28mg of cholesterol and roughly 120 calories.
• Ghee is useful for both external and internal use. Because ghee helps to increase immunity, that subtle essence of tissue that is responsible for life, radiant health, vigour, longevity and overall well being.
• Slows down ageing process by adding a minimum of ghee to your food everyday.
• It also removes toxins from body & mind.
• Ghee is beneficial in promoting growth and development in children. It also improves memory and concentration power.
• Ghee has its healing properties. If used directly on cuts, wounds or burns, it has powerful healing action. It can be used to cure gangerine . ulcers etc.
• Pure ghee has anti-oxidant properties which promotes healthy metabolism and aids weight loss(when used in a moderation)
• Intake of Ghee reduces the cholesterol both in the serum & intestine by triggering an increased secretion of biliary lipids.
• Ghee is good for nerves & brains. It helps control eye pressure and is beneficial to glaucoma patients.