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Ghee’s role in the Ayurvedic Diet

January 16, 2009

Introduction

Beyond being ideal for the yogi (see previous article in this

series), ghee is considered nectar-like for all wishing to live according to Ayurvedic principals

and maintain positive health. The final article in this series will look at contemporary

scientific evidence in support of ghee in promoting health and healing. n this age of !fatism",

Ayurveda"s views on the wondrous benefits of ghee may appear contradictory. #e must

assess ghee through the Ayurvedic lens to provide rationale for it being recommended for all

from cradle to grave. $or e%ample, &ust after birth the new baby is given both honey and ghee

impregnated with mantras prescribed for this purpose in the 'edas (h a* +). haraka, an

Ayurvedic master physician in ancient ndia, summarises*

/ow ghee promotes memory, intellect, power of digestion, semen, o&as, kapha and fat. t

alleviates vata, pitta, to%ic conditions, insanity, consumption and fever. t is the best of all the

unctuous substances0 (h u* 12131).

The importance of food

$irstly, it"s worth outlining the thematic importance of food in the ancient 'edic te%ts and

Ayurvedic amhitas in general. #holesome food was viewed as being the main cause of the

growth of living beings, with unwholesome food causing the growth of disease. n this way

diet is considered the most important of the three Ayurvedic 4illars of 5ife (6pastambhas),

ahead of sleep and proper use of se%ual energy. haraka writes*



!a self-controlled man, blessed by noble-man lives for hundred years free from diseases, by

the intake of wholesome food" (h u* 12 3+).

Ayurveda describes one should regularly consume a diet of rice, barley, honey, milk, wheat,

mung beans, meat, ghee, salt, amalaki and rainwater according to one"s digestive capacity.

uch foods are considered conducive to a healthy state due to being consumed since time

immemorial7 not causing ill effects even if consumed regularly7 and promoting good 8ualities

in the body and mind. The last factor highlights the importance of focusing on sattvic foods

which maintain e8uilibrium of both body and mind. This bias towards sattvic foods is the

guiding principal behind diet planning in the ndian tradition. ndeed ghee was considered as

one of the most sattvic foods, as outlined in the last article on 9ogis.

Ayurvedic composition of Ghee

:hee is seen as being more potent than milk due to being

transformed by heat. t is also much more stable, and can be kept for long periods. t is sweet

in taste, cold in nature and has sweet aftertaste (the Ayurvedic concept of vipaka). t is

considered soothing, soft, and oily. ;ue to varying predominance of the < Ayurvedic elements

(ether, air, fire, water and earth) in different types of milk, ghee from cow, sheep and buffalo

milk has different properties. $or e%ample, buffalo milk is colder in nature, more oily and

heavier. t is more effective at inducing sleep, and satisfying e%cess appetite due to these

8ualities, but is also channel blocking whereas cow"s milk is not. heep"s milk is considered

hotter in nature and hence its ghee can aggravate 4itta types who already have a

predominance of the fire element. Both cow"s milk and its ghee are viewed as /best among

wholesome articles0 by haraka (h. u 12=). But why are cow"s milk and its derivatives

seen as the best tonics and re&uvenators> The answer lies in the fact that its composition of the



< elements is very similar to that of o&as, the body"s life force, without which we would die.

The benefits of eating ghee can be summarised as follows*

Ghee pacifies Vata and Pitta doshas in the body

ow ghee"s properties (sweet taste, cold nature, sweet aftertaste with oily, soft, heavy

8ualities) mean it is an e%cellent pacifier of aggravated 'ata and 4itta doshas in the body. As

these doshas are responsible for causing most diseases, ghee is a valuable dietary aid in

bringing them back into balance. $or e%ample, ghee aids in the elimination of waste products

due to it having both a la%ative and diuretic effect on the body (due to its sweet taste). ts oily

nature is also helpful in ensuring 'ata dosha moves in a downward motion as it is supposed

to. :hee"s properties act to keep the digestive tract lubricated, alleviate hardness in bowelsand reduce flatulence and bloating- all symptoms of aggravated 'ata. :hee"s la%ative 8uality

is especially useful in pregnancy, when constipation can be e%perienced. ts oily 8uality also

softens the body, aiding delivery of the baby. Although ghee"s properties increase ?apha

dosha, in moderation, ghee balances all the dosas.

Ghee nourishes both body and mind

:hee"s sweet nature is responsible for it increasing all body tissues, o&as, semen, breast milk,

promoting strength, normalising the blood and lymph, as well as being beneficial for the

eyes, hair and skin. n Ayurveda, the sweet taste is the only taste to stimulate anabolic

(growth) activity, increasing all body tissues, due to the predominance of the earth element.

@f utmost importance is the fact that ghee increases o&as in the body, which is the underlying

basis of immunity and the essence of all bodily tissues. ;r. 'asant 5ad writes, /As ghee is the

pure essence of milk, in the same way o&as is the pure essence of the dhatus0.

:hee"s highly nourishing property e%plains its importance in the Ayurvedic monthly

pregnancy regime according to the Ayurvedic sages. :hee is recommended, along with milk,

honey and rice, for the e%pectant mother. uch sweet, soft, cold and tasty foods maintain the

mother"s health, pacify vata dosha, nourish the foetus and aid lactation. imilarly, the

combination of black lentils cooked with ghee was considered by the Ayurvedic masters to be

the e8uivalent of eating meat, and was recommended to increase semen. @n a more subtle

level, the sweet taste also produces satisfaction in the body, leading to a feeling of

contentment in both body and mind. Adding ghee to Ayurvedic recipes such as kitcheri (rice



and dhal) ensures there is a feeling of total satisfaction after completion of a meal which is

characteristic of Ayurvedic cooking.

Ghee increases the digestive fire (Ayurvedic concept of agni)

/:hee is e%cellent for stimulating the gastric fire. f the gastric fire is kindled by fuel in the

form of ghee, then it cannot be suppressed even by too heavy food0 (h hi <1).

onsidering the importance of wholesome food in general, ghee"s role in increasing the

capacity to digest food (agni) is very important in Ayurvedic preventative health. #ithout

proper functioning of agni no benefit can be gained from food, and to%ins (ama) resulting

from poor digestion are involved in many diseases. @ur strength and 8uality of life are

totally dependent on having good agni. @ne or two teaspoonfuls of ghee in food not only

provides nourishment to the body in itself, but also increases a this capacity to nourish the

body with food. #hat is truly special about the effect of ghee increasing agni is that it does so

without aggravating 4itta dosha (the fire element) in the body. nstead ghee balances the

different types of Agnis found in the body, the main type of which can be correlated with the

digestive enCymes.

Ghee lubricates other foods

haraka"s first rule for eating is that food should be

warm (Ayurveda does not favour a predominance of raw, cold and heavy to digest foodD). Eis

second guiding principle is that food must be unctuous (or oily) so that it is not only delicious

but also provokes agni, getting digested 8uickly, and also helping the downward movement

of 'ata dosha. uch unctuous food also has the effect of increases the plumpness of the body,

strengthening sense faculties, promoting strength and brightening the comple%ion (h 'i

1<). :hee has the 8uality of snigda (oiliness), that makes it nurturing, lubricating and

smooth. t also increases ?apha dosha, making the skin soft and the voice melodious. n



contrast to ghee, foods such as rice, vegetables and pulses are not at all oily and only

considered to nourish the body and mind in combination with ghee. #ithout ghee pulses are

likely to cause flatulence and aggravate 'ata dosha. This is why Ayurveda advocates the use

of pulses, vegetables and rice with ghee or some other unctuous substance to add to both taste

and nutritional value.

Ghee plays a ey role in recipes

:hee is viewed as a superior cooking fat in that it doesn"t burn during cooking, unlike butter

and fats which are li8uid at room temperature. According to Ayurvedic tradition ghee, when

fried with spices, takes on the properties of those spices and diffuses them throughout the

food. :hee also provides a soothing and cooling effect, helping to offset the irritant effect of chillies and pices. Ayurvedic principles of diet planning emphasise neutralising any kind of

to%in which is likely to be present in the food or generated during its metabolism. n

Ayurvedic recipes, the ingredients work well together. Eowever, if there were any

incompatible food items, these would be taken care of by ghee. :hee also aids in the

elimination and neutralisation of any to%ins and to%ic effects (eg* bacterial contamination).

Turmeric is considered best for this, and hence is so widely used in Ayurvedic cooking.

Eowever, ghee also plays a role. uch specific rationales for the use of ghee indicate the

scientific attitude towards nutritional values of the diets in ancient times, when a proper

combination was seen as important.

Varying intae of ghee

$or ma%imum benefit one must alter one"s intake of ghee throughout one"s life and the

seasons in accordance with the Ayurvedic concept of Ftucarya (seasonal modifications of

daily routine). $or e%ample in ummertime, heat can lead to a feeling of weakness. Both

ghee and milk are ideal at this time, as sweet, cold li8uids and an oily diet help maintain

balance. ntake of both ghee and substances with the bitter taste is advised in Autumn when

4itta dosha can potentially get aggravated due to being e%posed to heat all ummer. Taking

ghee in Autumn also helps prevent 'ata getting aggravated with the increase in cold dry

weather. imilarly, e%cess intake of ghee in pring is not advised, due to potential for kapha

to get aggravated aggravating conditions such as colds and hay fever. Beyond seasonal

variations, Ayurveda is a science of individualisation and even a food as wholesome of gheeis not always considered healthy. $or e%ample, ghee is not advised when kapha is aggravated



and should be used very sparingly in overweight individuals. :hee is also mentioned as

unwholesome when taken with honey in e8ual weight, and when its consumption is followed

by cold substances.

!onclusion

India is regarded as one of the rst country

to have developed milk products such as ghee. Ayurvedic wisdom is

unequivocal that cow ghee is an important part of a healthy diet. With the

body and mind being made of food, a daily dose of ghee confers many

benets in regards to nourishment, promoting sattva (calm and peaceful

mind, digestion, assimilation and elimination. !hee helps with balancing

both "ata and #itta doshas, lubrication, clearing to$ins and promoting

agni, o%as, lymph and semen. &owever, cow ghee has become relatively

e$pensive in India today and there are also concerns over it being an

unhealthy saturated fat. 'or these reasons it has been widely replaced byarticial vegetable ghee. hrough assessing its Ayurvedic properties, one

can deal with ghee in dimensions that are quite impossible from the point

of view of Western nutrition, and the e)ects !hee*s role in the Ayurvedic +iet

January 16, 2009

Introduction















he importance of food


















Ayurvedic composition of !hee
























to. :hee"s properties act to keep the digestive tract lubricated, alleviate hardness in bowels

and reduce flatulence and bloating- all symptoms of aggravated 'ata. :hee"s la%ative 8uality





:hee"s sweet nature is responsible for it increasing all body tissues, o&as, semen, breast milk, promoting strength, normalising the blood and lymph, as well as being beneficial for the






























digestive enCymes.





















food. :hee also provides a soothing and cooling effect, helping to offset the irritant effect of

chillies and pices. Ayurvedic principles of diet planning emphasise neutralising any kind of









"arying intake of ghee










variations, Ayurveda is a science of individualisation and even a food as wholesome of ghee

is not always considered healthy. $or e%ample, ghee is not advised when kapha is aggravated



by cold substances.

onclusion



India is regarded as one of the rst country to

have developed milk products such as ghee. Ayurvedic wisdom is unequivocal

that cow ghee is an important part of a healthy diet. With the body and mind

being made of food, a daily dose of ghee confers many benets in regards to

nourishment, promoting sattva (calm and peaceful mind, digestion, assimilation

and elimination. !hee helps with balancing both "ata and #itta doshas,

lubrication, clearing to$ins and promoting agni, o%as, lymph and semen.

&owever, cow ghee has become relatively e$pensive in India today and there are

also concerns over it being an unhealthy saturated fat. 'or these reasons it has

been widely replaced by articial vegetable ghee. hrough assessing its

Ayurvedic properties, one can deal with ghee in dimensions that are quite

impossible from the point of view of Western nutrition, and the e)ects !hee*s

role in the Ayurvedic +iet

January 16, 2009

Introduction













alleviates vata, pitta, to%ic conditions, insanity, consumption and fever. t is the best of all theunctuous substances0 (h u* 12131).











uch foods are considered conducive to a healthy state due to being consumed since timeimmemorial7 not causing ill effects even if consumed regularly7 and promoting good 8ualities











digestive enCymes.













































by cold substances.

onclusion

ndia is regarded as one of the first country to have

developed milk products such as ghee. Ayurvedic wisdom is une8uivocal that cow ghee is an

important part of a healthy diet. #ith the body and mind being made of food, a daily dose of



ghee confers many benefits in regards to nourishment, promoting sattva (calm and peaceful

mind), digestion, assimilation and elimination. :hee helps with balancing both 'ata and 4itta

doshas, lubrication, clearing to%ins and promoting agni, o&as, lymph and semen. Eowever,

cow ghee has become relatively e%pensive in ndia today and there are also concerns over it

being an unhealthy saturated fat. $or these reasons it has been widely replaced by artificial

vegetable ghee. Through assessing its Ayurvedic properties, one can deal with ghee in

dimensions that are 8uite impossible from the point of view of #estern nutrition, and the

effects

!hee*s role in the Ayurvedic +iet

January 16, 2009

Introduction





Ayurveda"s views on the wondrous benefits of ghee may appear contradictory. #e mustassess ghee through the Ayurvedic lens to provide rationale for it being recommended for all


















8ualities) mean it is an e%cellent pacifier of aggravated 'ata and 4itta doshas in the body. Asthese doshas are responsible for causing most diseases, ghee is a valuable dietary aid in












eyes, hair and skin. n Ayurveda, the sweet taste is the only taste to stimulate anabolic(growth) activity, increasing all body tissues, due to the predominance of the earth element.




























digestive enCymes.














by cold substances.

onclusion

ndia is regarded as one of the first country to have

developed milk products such as ghee. Ayurvedic wisdom is une8uivocal that cow ghee is an

important part of a healthy diet. #ith the body and mind being made of food, a daily dose of

ghee confers many benefits in regards to nourishment, promoting sattva (calm and peaceful

mind), digestion, assimilation and elimination. :hee helps with balancing both 'ata and 4itta

doshas, lubrication, clearing to%ins and promoting agni, o&as, lymph and semen. Eowever,

cow ghee has become relatively e%pensive in ndia today and there are also concerns over it

being an unhealthy saturated fat. $or these reasons it has been widely replaced by artificial

vegetable ghee. Through assessing its Ayurvedic properties, one can deal with ghee in

dimensions that are 8uite impossible from the point of view of #estern nutrition, and the

effects of this substitution are detrimental. This topic will be e%panded in the last article

where contemporary scientific evidence in regards to the uses of ghee will be e%amined.

Ayurveda considers food as medicine and medicine as food, and hence the sub&ect of the ne%t

article will be how ghee"s effects in the body and mind are fully utilised in Ayurvedic

treatment of disease.

ghee in ayurvedha.docx

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