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Desi Cow Ghee and its benefits

Updated: Jul 18, 2020

Cow is traditionally considered as holiest animal on planet earth. It is termed as Gau Mata in Vedas. The importance of Gau Mata is well spelt out in the Yajur Veda verse “ GAU SAMANA NA VIDHYATHE” which means out of all living beings in the world, it is gaumata which helps the human most.

DESI COW breeds are a crucial part of the country’s ecological heritage. Desi Cows are indigenous breeds like Gir, Sahiwal, Red Sindhi, Thaparkar, Rathi etc., which can be identified with hump on back and dewlap, a fold of loose skin hanging below neck.

Ghee is one of the healthiest source of fat as per Ayurveda . It is said to nourish OJAS, which is subtle essence of all the tissues in the body.

Desi Cow Ghee - can be defined as Desi Ghee prepared by Milk obtained by Desi grass fed cows. Desi Cow Ghee is considered a Sattvic food in Ayurveda and have been used in many medicines for its medicinal properties.

Chemical Composition :

Ghee contains fat soluble vitamins A ,E, AND K which play important roles in keeping us healthy ,vitamin A plays a past in bone growth, reproduction of the immune system ,vitamin E is an antioxidant that protects essential fatty acids and red blood cells from destruction, and vitamin K has an imp role in normal blood clotting . A spoonful of ghee can give you a healthy mix of those critical vitamins     

Preparation :

Basically there are three process of making Ghee

From Butter. It takes 20 minutes to make butter from milk. and another 20 min to melt the butter to form ghee. This ghee is not healthy.

From Cream: It takes 1 hours to separate cream from 500 litre of milk. The cream is then heated to form ghee. Again this is not the ideal process of making ghee

Ghee from Yogurt: Krishna was said to be very found of this ghee as a young child, to fuel his intellectual powers and spiritual development. Milk to yogurt and yogurt to makkhan using bilona or traditional churning process and makkhan to ghee is the traditional vedic process of making ghee. Bi directional churning process increases medicinal properties also known as ancient vedic process.

Desi Cow Ghee is the only proceeded ORGANIC ghee which is traditionally made by Bilona churned method (Vedic process). Only Curd root is being used for obtaining butter and then earthen ports being used to cook that butter to obtain the golden substance finally. Bilona Ghee is prepared by churning the curd of milk, the whole curds is churned with a wooden churner and then heating the cream obtained from it. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. In this process around 30 KG of Curd is used to make just 1 KG of ghee! It has all the properties as described in Vedas and Ayurvedic Shastras. It is the essence of milk, rather heating the cream obtained directly from milk. Traditionally prepared cow ghee is supposed to be both detoxifying (samshodhana) and palliative (samshana) substance.

This method ensures right balance of all fatty acids in our A2 ghee.

Ghee made from milk which contains only A2 beta casein (protein) is called A2 GHEE. ghee made from milk which contains only A1 beta casein or both A1 and A2 beta-casein is called A1 GHEE. only some native Indian breed cow have A2 beta casein in their milk. milk containing A1 beta casein in is most commonly found in all commercial dairy product due to foreign breed cows and cross breed cows in India.

There are 37 certified breeds of indigenous cows in India, of which only 3-4 breeds have a good milking capacity. These include Gir- Saurashtra, Kankarej of Kutch, Tharparkar of Rajasthan and Sahiwal and Red Sindhi of Punjab. The average milk production of all these cows is 8-10 liters per day. Very few cow breeders have cows, with milking capacity of 15-20 liters per day, this type of cows are only a few thousand.

In other method (butter/cream oil) Ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.

Ghee is also prepared using machines on large scale. All commercial ghee manufacturer mostly source their milk from villages and don’t have any control on milk quality. specialy there is no possibility to source only A2 milk because mostly they have all milking animals like desi cow, buffalo,jersey cow, goats etc.

The ghee purchased from some of the popular brands are mostly made by cream or high RPM using modern dairy technology. this type of technique destroys all good fat contain and also converts into harmful fat for human body.

To get health benefits of good fat in desi cow ghee one should have to make ghee by traditional bilona method.

Benefits :

क्षीरघृतभ्यासो रसायनानाम श्रेष्ठतमम!!!

According to ayurveda continuous consumption of cow ghee with warm cow milk is the best among all anti aging food or medicine

Effect on tri doshas: Modern lifestyle pattrens have silent negative effacts on our body. our food habits and lifestyle like high intake of spicy, testy and fast foods, bad meal timing, over eating, less of physical work, travelling, stress, anger, fear, emotional imbalance, these all physical or mental activities are silently increase vata dosha and pitta dosha in our body as per ayurveda. Charak samhita(holy sanskrit textbook of ayurveda) sutrasthan chapter 25 mention "सर्पिर्वातपितप्रशामनानां" means desi cow ghee is best among all foods and drugs for decrease of vata and pitta dosha. So we can maintain our increased vata and pitta dosha simply by adding desi cow ghee in our daily diet.

The major benefits are

Protects the body from diseases and promotes longevity.   Increases the digestive fire {agni} helps with the absorption of food.            Lubricates the connectives tissues and makes the body more flexible.Carries the therapeutic properties of herbs to deeper tissue layers of the body ,Ghee is used in skin remedies is called SHATA DHAUTA GHRITA in Ayurveda.It has a high smoke point unlike oil past its smoke point releases toxic fumes and free radicals.Contains conjugated linoleic acid supplement which can reduce body fat mass and increase lean body mass.Enhances antioxidants enzyme activities in blood and liver.Rich in conjugated linoleic acid {CLA} which supports our body antioxidants system. Normal oxidation in our body produces free radicals can damage our health, which is linked to various diseases like cancer, heart disease, inflammation of joints, liver diseases etcImprove memory and intellectRich in HDL cholesterol which helps in removing excessive LDL cholesterol.Boost immunityImprove sexual abilityLower ‘vatta’ and ‘pitta’ doshaDetoxify bodyHealing properties for insanity(madness)Good for muscle nutrition

Ghee is a great source of ready energy ,one tp {12.8g}of ghee will give you 112KCAL of energy enriched with vitamins ,it also helps in comprises short chain fatty acid which the body metabolizes into energy quickly  rather than storing as fat

CONCLUSION :

The healthier the source, the healthier it is for consumption. The source of Desi Cow Ghee is grass fed and organic and has proven merits over non organic and non grass fed ghee.

#desighee #desicowghee #a2ghee #gircowghee #highvibrartionalfood


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