May 08, 2025

​Ghee For Ayurveda: Why It Should Be A Part Of Your Diet​

Aarushi Bhadury

​Rich in Beneficial Fatty Acids​

Ghee contains Short Chain Fatty Acids, Medium Chain Fatty Acids, and Long Chain Fatty Acids, including Conjugated Linoleic Acids and omega-3 and omega-6 fatty acids, which have potential anti-inflammatory and antioxidant actions.

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​Supports Cognitive Function​

Ayurveda highlights ghee's benefits for memory, intellect, and overall cognitive health, with some modern research suggesting components like SCFAs and omega-3s in ghee may play a role in brain health.

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​Promotes Gastrointestinal Health​

Traditional texts emphasize ghee's positive effects on digestion and gut health, potentially due to SCFAs which improve the intestinal wall integrity and boost gut immunity.

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​Offers Nourishing Properties​

Ayurveda considers ghee a vital food for daily consumption, highlighting its ability to nourish and distribute nutrients throughout the body, contributing to overall well-being.

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​May Enhance Immunity​

As a 'Rasayana' in Ayurveda, ghee is believed to enhance immunity and promote rejuvenation, with some modern studies suggesting its components can modulate immune responses.

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​Source of Fat-Soluble Vitamins​

Ghee naturally contains important fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions, including vision, bone health, and immune1 support.

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​Stable for High-Heat Cooking​

Ghee has a high smoke point, making it a relatively stable fat for cooking and frying at high temperatures compared to many other edible oils.

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​Potential for Satiety​

Medium Chain Triglycerides (MCTs) and CLAs found in ghee may help promote feelings of fullness, potentially aiding in managing energy intake.

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​Used as a Base in Ayurvedic Formulations​

Ghee is a key ingredient in many Ayurvedic herbal formulations ('ghritas'), potentially enhancing the bioavailability and absorption of the herbs.

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​Traditional Use with Perceived Benefits​

For thousands of years in Ayurveda, ghee has been considered a healthy food with therapeutic value, with detailed classifications based on source, processing, and age linked to specific health benefits.

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