Traditional Cow Ghee harbors high nutritional value and medicinal benefits

Cow ghee, made using traditional methods, is recognized for its high nutritional value and medicinal benefits, promoting overall health. Traditional preparation involves heating butter from cow milk until all moisture is evaporated.

Ghee derived from 'deshi' or Indian breed cows offers greater health benefits than ghee from exotic cow breeds. Despite past concerns about ghee's high fat content that could heighten dyslipidemia and cardiovascular disease risks, Ayurveda has long endorsed its health benefits.

Recent scientific studies have reaffirmed these benefits, demonstrating that ghee is rich in essential fatty acids (omega-3 and omega-9) and vitamins A, D, E, and K.

In Ayurvedic medicine, ghee serves both as a medium for delivering active compounds and as a base for creating therapeutic formulations. Ayurvedic preparations, such as – Brahmi ghrita for cognitive function, Vasa ghrita for respiratory health, Shatadhauta ghrita for skin conditions, Bhallatakadi ghrita for wound healing, and Kaamdev ghrita for sexual health––use ghee to enhance the bioavailability of medicinal botanicals. 

Ghee's health benefits include memory enhancement, lowering bad cholesterol, preventing cardiovascular and skin diseases, aiding digestion, generating energy, purifying blood, and protecting the liver. Additionally, ghee has demonstrated anti-inflammatory, anti-cancer, vision-enhancing, and wound-healing properties. It also supports immune function, offers anti-asthmatic effects, and can aid in treating various skin and gastrointestinal conditions.

Source: Bajaj KK, Chavhan V, Raut NA, Gurav S. 2022 Apr 1;13(2):100525.