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Tag Archives: ghee

Understanding Your Constitution: Pitta Dosha

This is the third post in a series of posts about constitution and the 3 doshas of Ayurveda. If you haven’t already, you may want to first read about constitution or vata dosha.

Pitta dosha is the relationship between fire and water elements.

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What’s So Great About Ghee?

We talk a lot about ghee in Ayurveda. It is said to be the best oil to cook with and it turns out there are lots of good reasons.

From the Ayurvedic perspective, ghee is special because it is the only fat that is said to strengthen the digestive fire. It is also very subtle and so can penetrate deeply into the tissues of the body to increase lubrication and cool inflammation.
First of all, what is it? Ghee is clarified cultured butter. This means it is butter that has been separated out from yogurt. It has then been cooked over a low-medium heat until the water has been evaporated out. During this process, the casein and the lactose have solidified and separated out of the pure milk fat.

Ghee has a very well balanced combination of saturated and unsaturated fats. Fat contents and proportions vary a bit throughout the year and depending upon the cow, but the proportions are about 65% saturated fats, 25% monounsaturated fats and about 5% polyunsaturated fat content. Most of the saturated fat is made up of short chain fatty acids and about 3% of that is linoleic acid which has antioxidant properties.

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