Life often seems to be about reconciling the past with the present and then choosing a path to the future. This idea seems to be a constant theme in all aspects of my life—mind body and spirit. Some truths are true always---yet these truths are actually only partially true because our understanding is limited by our current lack of complete knowledge. This seems like circular logic and to those of us who live in societies that tend to be linear—A leads to B, which leads to C---it becomes easy to discount or disregard knowledge that comes to us from the past.

Worse yet often very beneficial knowledge, which cannot be patented or copy written for royalty payments, is trashed or claimed as quackery. Our profit driven society is not willing to honestly investigate ancient or natural therapeutic modalities because they have no motivation to do so. This is one of the big problems with a purely profit driven economy and society. I am happy to say many individuals who live in the United States realize a balanced approach to life is the healthiest for mind, body and spirit.

All things evolve even knowledge. What we know and what is useful to us evolves based on new cognitive connections. The ancient scientists, like modern scientist, were systematic observers. They organized their observations into formalized systems of knowledge. One of those systems was Ayurvedic medicine. Ayurvedic medicine is a Hindu system of traditional medicine native to India and a form of alternative medicine. For millennia Ayurvedic physicians have been recommending ghee, clarified butter, in small quantities as a healing food that balances body and mind. Ghee is a powerful tonic to improve digestion, heal wounds, fight free radicals and boost the immune system.

The science behind ghee effectiveness lies in its essential nature as a fat. Most digestive enzymes have fat as a precursor and are fat-soluble. Ghee stimulates those enzymes allowing food to be broken down efficiently. Ayurvedic practitioners use ghee as a base for herbal preparations because of its ability to penetrate the body’s lipid based cell walls quickly and evenly. The vitamins E, D, and beta-carotene found in ghee are powerful free radical fighters and anti-oxidants, which help protect cell walls. The high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.

Ghee has anti-inflammatory properties and is believed to lubricate connective tissues in the body, which can help to improve flexibility and provide the body with essential antioxidants. The immune system is strengthened by the reduced inflammation, which also speeds the recovery of wounds and heals blisters. It is believed to increase intelligence and memory, rejuvenates skin and balances the hormones, and is good for the lactose intolerant as the lactose sugar is broken down on clarification. Ghee aids digestive health when used in place of butter, oils and other fats by helping to reduce stomach acid. This action tends to protect and aid in repairing the stomach lining. Ghee as a healing agent makes it effective in treating discomfort from harmful toxins and acids that build up in the digestive system. Ayurveda practitioners use ghee to treat chronic peptic ulcers and promote intestinal tract health. The combination of saturated fat and cholesterol can increase the risk for heart disease.

Ghee is an option if you want to eliminate dairy from your diet or are casein sensitive. Unlike the saturated fats found in animal meats, ghee is easy to digest. Although it’s composed of 65 percent saturated fat, a significantly higher proportion than most common cooking oils, the strong flavor means that you need much less of it for cooking. Ghee contains no salt or lactose. It is delicious to taste, does not go bad or oxidize on exposure to air. Ghee can be made at home.

To Prepare Ghee, clarified butter

Start with a good quality organic butter. Butter is melted in a pot over medium heat. As the butter melts it forms a white froth on top. Simmer the butter--occasional slow stirring reduces the froth. The butter changes color to a pale yellow. Cooked on low heat until it turns golden. The residue settles at the bottom. The ghee is ready when it is clear, golden, translucent and fragrant. Filter the ghee through cheesecloth. It will solidify when completely cool. When Ghee is kept in an airtight container, which prevents oxidation, it needs no refrigeration while having a long shelf life. The source of the milk and the duration of boiling determine the texture, color, and taste.