how to prepare and the benefits of the gold of ayurveda : ghee
Hello, namaste, I hope you are doing well.
A new publication about "the gold of Ayurveda", the ghi, or ghee.
It is very present throughout the Indian subcontinent, originating from the desert region around Jodhpur, but not only, because we also find forms of clarified butter from cow's or buffalo's milk, in Berber Amazigh traditions (smen), among the Fulani, in Ethiopia, in the middle East, in Egypt and even in Brazil. Ghee is a butter that has been clarified, after having removed the whitish film of impurities and casein from the milk that forms when it is melted and simmered, over very low heat, for about twenty minutes.
As a result, it is easier to digest than conventional butter and if used when cooking food, its smoke point is higher than many fats. During its preparation, the golden liquid then solidifies and has the advantage of being preserved, away from light, without refrigeration for a long time. In a container that you have previously sterilized by boiling it for about 20 minutes. According to Ayurveda, of which it is one of the main components, it is considered a sacred, yogic food, with many properties, in nutrition and in the prevention of good regeneration and health, and these would even strengthen over time. : In Kerala, there is indeed talk of century-old ghee, kept in clay pots in the earth with great therapeutic properties. We also find among the Berbers Amazigh this tradition of ghee aged in the earth. In general, ghee would promote the immune system, prana, vital energy: at the cell level as well as that of the aura. It is recommended in traditional Ayurveda to consume one spoonful of ghee per day, especially during the first bite. It lubricates and purifies the digestive tract, up to the colon and balances digestion especially with spicy foods and it would have a preventive action against degenerative diseases in these areas. It remains a fat though and its consumption must be reasonable. It is not recommended in particular to mix it with sugars and carbohydrates.
In India, it is also used in skin care, for the preparation of Ayurvedic potions, and during several major religious rituals, as well as for weddings, because it is considered to be part of the food of the Devas, the Hindu deities. , especially Shiva. Especially since cows are sacred animals in India.
And let us also remember that one of the main divinities in ancient Egypt, symbol of the sacred feminine and of fertility, Hathor, was also associated with a cow. Thank you and good energies for all of you. Sat nam #ayurveda #nutrition #selfcare #health #healthy
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