As mentioned in charaka samhita
घृन्त पित्तानिलहरं रसशुक्रोजसां हितम्। निवारपणं मृदुकरम स्वरवर्णप्रसादनम्।।१४।
Ghrita alleviates pitta and vata, and is beneficial for rasa, shukra and ojas. Provides relief from burning sensation, softens the tissues, improves voice and complexion.
According to Acharya Sushrut
Ghrita is sweet, mild in action, soft, cold in potency (Virya), not increasing moisture in the tissues, lubricating, relieve upward movement in the alimentary tract, insanity, epilepsy, colic, fever, and distension of the abdomen, mitigates vata and pitta, kindles agni, increases memory, wisdom, intelligence, complexion, voice, beauty, the softness of the body, vitality, vigor, strength, and span of life; is aphrodisiac, good for vision, increases kapha, wards off sins and inauspiciousness, destroys poisons and demons.”
1. Made from milk of desi A2 cow, has high nutritive value, contains A2 beta-casein protein (helps to build up good cholesterol)
2. Rich in antioxidants and vital vitamins like B-2,12,6 vit C, E, and K, omega 3 and omega 6 fatty acids, and healthy amino acids
3. Stimulates secretion of digestive acids and also increases absorption of nutrients from food we eat
4. It improves gut health, acts anti-inflammatory and antioxidant
5. Vital energy source for growing kids
6. It increases good cholesterol, lowers the risk of heart disease, and strengthens arteries
7. When included in the diet moderately helps increase good cholesterol
A2 ghee is made of A2 cow milk(Indian breed) and has a flap of skin beneath their neck. They have a hump on back said to have a specific vein(Surya Ketu nadi) that absorbs energy from the sun and moon therefore milk helps us to absorb more vitamin D and helps to boost immunity also the ghee is golden in color as the solar rays produce golden salts in her blood that are present in products as well.
Recommended dose 1 tsp ghee with each meal.
Does A2 ghee increase weight?
The mistake lies in the level of consumption. Recommended and routinely intake, with being physically active nourishes the body and provides nutrients, helps in the assimilation of nutrients and their absorption too.
Avoid ghee as it increases Cholesterol.
A2 ghee will increase the cholesterol but, the good one(HDL), which works wonders for health and limits the level of bad cholesterol in the bloodstream. As per Ayurveda, there is no direct reaction between ghee and LDL. Ghee gets assimilated easily. If a person with a sedentary lifestyle does overeating of ghee, chances are high that his blood will get high cholesterol. But if maintain an active lifestyle and a proper ghee diet there is very little risk of developing bad cholesterol (LDL).
Ayurveda always denies that ghee increases cholesterol/heart ailments. The key is moderate consumption with the right food.
A2 ghee be given or not to a person who already has LDL/cholesterol?
Yes, just maintain a healthy diet and recommended doses. According to Ayurveda A2 ghee is considered as AMRIT. It has an A2 protein concentration which can help with cholesterol concerns. A2 protein helps build up HDL that combats cholesterol levels by extracting them out in the bloodstream and carries back to the liver to flush out from the body.
What people should prefer oils/ghee?
Studies revealed that cholesterol level and healthy fat present in the body is maintained in people who consume ghee rather than cooking oils. Cooking oils contain polyunsaturated fats that are unstable which oxidize easily leading to inflammation and mutation cells.
Also in terms of flavor or shelf life ghee is much better and it is more nutritious and boosts immunity while oils don’t do so. On the other hand vegetable oil making involves a lot of unnatural processing while desi ghee is naturally processed and chemical free too.
On comparing ghee and oils, GHEE IS A SMART OPTION FOR OUR BODY than vegetable oils in terms of nutrition, flavors, and healthy fatty acids.
Ghee, the magical golden liquid according to Vedas is the first and most essential of all foods.
A general practice is seen in households of making ghee from collected cream over 10-15 days. People happily consume that ghee thinking that it is pure and good for our health BUT ACTUALLY, IT IS FULL OF TOXINS . According to experts the ghee and butter prepared from stored milk cream is not considered to be pure. It is more a kind of toxic form of ghee. It can cause cholesterol and digestion-related issues in our body as it is not light on our stomach. The only way pure ghee is made is from curd and such ghee has many health benefits for our body too. The curd is churned to separate makkhan and makkhan is washed several times to remove milk traces. This increases the shelf life and prevents ghee from spoilage. Ghee made from Dahi has a relatively higher amount of Docosahexaenoic Acid (DHA) than direct-cream Ghee which reduces the risk of heart disease, cancer, insulin resistance, arthritis, IBS, etc. DHA also increases digestive fire (Agni) and improves absorption and assimilation. It nourishes dhatus, improves memory, and has lubricating activity in joints. The high DHA in Dahi-ghee is mainly attributed to rich microbial flora used in starter curd culture. Lactic acid bacillus cultures along with added lactose and fructose are shown to promote the formation of conjugated linoleic acid (CLA). Also, Desi Ghee can mobilize stubborn fat. There have been multiple studies done to prove that they help reduce levels of LDL or bad cholesterol. When compared to direct cream Ghee, Cultured Ghee is relatively higher in Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in the prevention of various diseases.