Ghee

Ghee or Ghrita is a yellowish white oily substance which solidifies on becoming cold and requires a little to melt down. It is obtained from the milk of mammals. Many mammals are to be found on earth but in Shastras have listed only eight of them as useful for human beings viz. cow, sheep, goat, buffalo, camel, elephant, mare and woman, The newborn of mammals survive only on milk in the first phase of their life and hence it is suited for human consumption from the time of birth itself.

Ayurveda has identified ghee as a Sweat taste (madhura rasa) and since it can be used from birth, it helps in the growth of body fluids, blood, flesh, bone marrow, muscles and semen. It gives longevity and is suited to children, young and old alike. It can be taken in the case of injuries, and is recommended during weakness and other stresses. Ghee makes all the sensory organs strong and healthy viz. eyes, nose, ears, skin and tongue. It is useful for the growth of hair and improves complexion. Stimulating the formation of bones, ghee rejoins broken bones and increases milk secretion in women.

As a complete food it satisfies man and imparts a glowing rediance to his personality. According to Ayurveda, it corrects the conditions arising from the imbalance of Vata and Pitta and removes poison (Vishaghna), corrects tremors and unconsciousness. It is smooth, soft and heavy and exerts a cold influence on the semen. Many great pioneers have attributed numerous benefits to ghee.

Cow's ghee
Cow's ghee contains triglycerides 97.098%, diglycerides 0.25-1.4%, moniglycerides 0.16-0.038%, Ketoacid glyceride 0.015-0.018 % , glycerides 0.011-0.05%, free fatty acids 0.1-0.44%, phospholipids 0.2-0.1%, sterols 0.22-0.41%, Vitamin A 25001.U/100gm, Vitamin D 8.5*1.07gm/100gm, glycerides in cow ghee are butric acid 4.5-6.0%, caproic acid 1.0-1.36%, caprylic acid 0.9-1%, capric acid 1.5-1.8%, lauric acid 6-7%, myristic acid 21-23%, palmitic acid 19-19.5%, stearic acid 11-11.5%, arachidic acid 0.5-0.8%, oleic acid 27-27.5%, linoleic acid 4-5%.

Ghee resists spoilage by micro organisms or chemicals. Studies reveal that the protein casein, Present in butter, elevates cholesterol, but it is removed along with water content by heating the butter just over 100 degree Centigrade to get pure ghee after filtration of the residue. The composition of this residue (Pure ghee) obtained from Cow is: moisture 14.4%, fat 32.4%, protein 36.0%, lactose 12.0%, and as in 5.2%. The melting point of ghee is 35 degree centigrade which is less than the normal body temperature. Its digestibility coefficient or rate of absorption is 95%, which is highest of all oils and fats. So it is easily digestible and asimillable food which provides essential nutrients and critical antioxidants or free radical scavengers to the human body for its protection and growth.