Ghee Ayurveda



Article from Ayurveda Holistic Community

Swami Sadashiva Tirtha-



Glorious Golden Ghee
Ghee is lauded in the Ayurvedic tradition as boosting immunity, ojas, and balancing Pitta and Vayu doshas. These days many people ask about ghee from a modern medical perspective. Here is discussion of ghee from a modern perspective.

The Culprits

1. Trans-fatty acids
Modern researchers believe it is the trans-fats mainly causing heart disease, rather than high cholesterol. Trans-fatty acids are defined as toxic fats in oils and margarine that are created during our modern methods of hydrogenation and refining.

In the early 1900’s Americans ate six times as much butter as we do today and had virtually no heart disease. Today’s butter is hundreds of times higher in trans-fats than 100 years ago and heart diseases strikes two out of three people.

2. Saturated Fats
In a research study published in 1967, two populations in India were studied. The first population lived in northern India and were meat and ghee eaters. They did in fact have high cholesterol.

The second population lived in southern India and were vegetarians but, instead of eating ghee, ate plastic-food margarine and refined polyunsaturated vegetable oils. This second group did have lower cholesterol levels, but they had 15 times higher rate of heart disease than the northern population.

The Heroes
Ghee: has been used in India for thousands of years – if it caused deadly cholesterol, the country would have eaten themselves to death decades ago.

Cholesterol & Saturated Fats: Ghee is usually made from cow’s butter and contains cholesterol and saturated fats. Cholesterol is necessary for a healty brain and liver, and for cushioning the body’s organs. 

We know in Ayurveda that a balance of health includes Kapha as an essential part of health. This essential fat is called “happy fat”. Many Ayurvedic doctors do not advise eating ghee with high cholesterol. Others suggest cooking ashwagandha or guggul with the ghee to extract ghee from the body. Batric Acid: found in saturated fats is believed by some to inhibit the growth of tumors.

CLA (conjugated linoleic acid): is a key component of ghee. In recent studies it has been shown to slow the progress of some types of cancer and heart disease, and may also help reduce body fat while increasing lean muscle mass.

For those whose bad cholesterol is too high, cooking ashwagandha or guggulu into the ghee will help reduce the bad cholesterol, but most ayurvedic doctors suggest not consuming ghee with high cholesterol.

Benefits of Ghee
Ghee is sattwic or holy food – Organic ghee is among those few foods listed in Ayurveda that promote spiritual energy. You can say spirituality is the subtlest form of nutrition that is only available through certain foods, such as ghee.

Ghee is good for all doshas – though Kapha body types should not take as much as they are already fairly well lubricated due to their dosha. Ghee builds marrow, semen and ojas (life sap). It improves intelligence, memory, vision, voice, digestion, and nourishes the lungs, liver, kidneys and brain. Ghee promotes longevity and is good for the elderly as well as for children.

Taken with herbs and foods, it transports nutrition to all 7 tissue layers. Also, it is lactose free – so is beneficial for those who cannot drink milk or eat cheese. Dosage: Generally 1 tsp. of ghee per meal for Vayu and Pitta doshas is beneficial. For Kapha doshas, 1 or 2 tsp a day should be sufficient. We use and recommend organic Purity Farms Ghee – free of chemicals, hormones, antibiotics, and no GMS’s (genetically modified organisms).

A tridoshic, traditional, herbal mix that reduces bad cholesterol: Triphala Guggulu

How to make Ghee:

Ghee or clarified butter is used in countless Indian dishes. It is in fact, a great alternative to cooking oil. Homemade ghee is fragrant and adds an incomparable richness to any dish. Ghee becomes solidified at lower temperatures but can easily be melted when required. This recipe makes approximately 850 ml (when in liquid form) of ghee.


  • 1 kg unsalted white butter
  • 2 bay leaves
  • A pinch of cooking salt


  • Heat a deep, heavy-bottomed vessel on a medium flame and put the butter and bay leaves in it. Simmer and allow to melt and then cook.
  • When a froth/ scum appears on the surface of the butter, spoon it off and dispose of it. Keep cooking till all the scum has risen and been removed.
  • Allow to cool, remove the bay leaves and strain/ filter the ghee – it will look pale golden in color.
  • Add a pinch of salt and mix well. This gives the ghee a lovely grainy texture when solidified.




Recommended book:

Ayurveda Encyclopedia Natural Secrets For Healing, Prevention & Longevity  by Swami Sada Shiva Tirtha, D.Sc.


An exhaustive and in-depth presentation of all aspects of Ayurveda. 
* Much information available for the first time in a book published outside of India
* 85 herb materia medica with photos
* 100 page chapter on Ayurvedic Yoga postures with photos of asanas
* Modern scientific research on Ayurvedic herbs
* Parallels and differences between Ayurveda and modern medicine
-anatomical and physiological discussions and diagrams/modern application of ancient practices
* Pancha karma therapies: complete discussion (traditional/Kerala styles)
* Pulse analysis determining dosha & vikriti


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