Is Ghee a SuperFood?

Yes, and… No! Not all Ghee is the same!

Traditional Ghee has been around for several thousand years. Ayurveda says cow’s Ghee is considered among the best of all fats when done in the traditional way, and also consumed in the ‘right’ way. 

Traditionally prepared Ghee is highly purifying, improves memory, enhances digestive fire, and gives overall vitality with cellular immunity…

I will list more of the benefits below.

Unfortunately, most Ghee currently on the market is actually not that beneficial for you, nor the cows, and sadly, is produced commercially. Due to over consumption and the lure of commercial marketing the deeper wisdom of how to prepare traditional Ghee has been lost.

So how is traditional Ghee made?

And find out where to get it at the end of the article!

  • Welfare of the cows is very important. This means that cows need to be grass fed on organic farms, which are called ‘goshalas’ in India. There, cows are hand milked only after the calf has been first fed by its mother. These cows are loved and cared for their entire life.
  • Often in non traditional production of Ghee, cream is directly separated from the heated milk and then turned into Ghee, bypassing the fermentation process which is a very important and necessary step in the making of traditional Ghee. Fresh whole milk is cultured through ‘spontaneous fermentation’ and turns into Curd (Curd cannot be compared with our western yogurt). This fermentation process allows traditional Ghee to be easily digested and helps keep Cholesterol and Kapha balanced.
  • This curd is churned as the butter separates. Pure buttermilk is the by-product.
  • The cultured butter is then cooked over very low heat until all water is evaporated and the milk solids separate from the milk fats. During this process lactose and other milk solids are removed making the traditional Ghee suitable for lactose intolerant people. Ghee prepared in the traditional method is far beyond clarified butter. 
  • Ghee made in this traditional way nourishes a holistic integrity. It is truly the ‘Ayurvedic Liquid Gold’. Ghṛta (aka Ghee) means ‘to shine’.

Benefits of traditionally made Ghee:

  • Supports digestion (Agni). Ghee has butyric acid which provides energy to the cells of the large intestine and colon. Ghee is very important to support GI health. The proper amount enhances your digestion, but too much Ghee has the opposite effect. In general it is suitable to eat 1-2 teaspoons, twice a day. If your digestive fire is low, see an Ayurvedic Practitioner to determine what you can do to restore balance.
  • Supports the body daily with natural cleansing process by stimulating the liver with new bile production and flushing out old bile while removing toxins from the body.
  • Supports vitality and cellular immunity fostering longevity. Ayurveda calls it ‘Rasayana’ (path of essence).
  • Improves memory, intelligence, and eye health since it is rich in DHA, Omega 3, and Omega 9 fatty acids. DHA is important for a healthy central nervous system. Studies have found that DHA was significantly higher in Ghee made the traditional way using curd.
  • Enhances flavor of food and increases absorption of nutrients. Sautéing your spices and herbs in Ghee can help carry the lipid soluble portions of the herbs to the lipid based cell walls of the body where they impart the most benefit.
  • Balances Vata and Pitta. It is especially supportive for Vata imbalances such as anxiety, and an overactive restless mind.
  • Used in Ayurveda for many therapies, including medicated Ghee formulas.
  • Anti-inflammatory.
  • Supports reproductive health.
  • Moisturizes, lubricates and nourishes. It can also be used topically on the skin.

How to use Ghee?

  • Ghee has a high smoking point, which makes it great for frying, roasting, sautéing, and baking. You can also cook your grains, oatmeal and porridge with it.
  • Please do not refrigerate your Ghee. Store it at room temperature. 
  • Use only a clean and dry spoon in your Ghee, so it does not spoil.
  • Traditional Ghee has a distinct taste. It is a bit ‘richer’ then the Ghee in the West. It will taste very tasty in your cooking though! 

A Source for traditional Ghee:

I am very happy and grateful to have found Maha Ghee. They are a non-profit and produce Ghee in the traditional way  in small batch production runs at Muni Seva Ashram, a holistic center in western India. 

All my local friends can pick it up from me. This will help reducing the carbon footprint for shipping.

16 oz Maha Ghee $ 43

32 oz Maha Ghee $ 73

Please send me an email regarding quantity, pick up time and payment.

Non local people who would like to try this Ghee can receive free shipping anywhere in the continental USA with my Code: JivaSattva9

To order and learn more about MahaGhee: