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.