Several studies now show that conjugated
ndiers.
Conjugated Linolenic acids (CLA)
to read
Linolenic acids (CLA)
has many health benefits, most important being
an anti-cancer agent. CLA is
present in Ghee and more than just plain milk because studies shows that
heating milk actually increases CLA content.
Ghee
is an integral part of the practice of Ayurvedic herbal formulation.
Many research studies shows presence of fat is vital
for absorption of many phyto-nutrients. Since ghee is a fat, it binds with
many fat-soluble nutrients , phyto-nutrients
and active components of many herbs
and
facilitates the absorption and thereby
increase
the potency of herbs. This is why in Indian tradition
every day one teaspoon of ghee is mixed while eating food .
many phyto-nutrients are absorbed better because of the presence of
ghee. More than any fat, ghee has unique solubility nature and so does a
better job than any other oil. This is why it is wise to consume inspite of
its saturated fatty acid content.
Ghee is smoothening
to the stomach by quenching stomach acid, and helps maintain and repair the
mucus lining of the stomach. This can be seen
externally by its topical application preventing
blisters and scarring if applied quickly to damaged skin.
Ghee prepared in
modern days are not healthy.
Ghee should be
boiled in earthern pots and not in metal vessels because it will be prone to
oxidation quickly and the oxidized fat of ghee is dangerous to the body. Our
ancient scholars had deep insight and hence recommended addition of powerful
anti-oxidants during the preparation of ghee. Example tumeric powder or
curry leaves were added to prevent rancidity of ghee.
Ghee also was
prepared by churning the fermented milk (yogurt). Fermenting
milk releases many rare fatty-acids and nutrients that is not present from
butter that is prepared from cream.
Cream based
butter is bad for health. Even in Lord Krishna
eats the
cream-based-butter, he would
fall sick.
So use butter that is churned from
yogurt.
All cholesterol
problems comes the use of Ghee prepared from milk that comes from cows that
are fed animal-meat-based-animal-feed.
Animal feed
contain the butchered and dried blood and carcass of animals.
"The interesting thing is that dairy
cattle that graze produce higher amounts of CLA in their milk than those
which receive conserved feed, such as grain, hay, and silage," says
Agricultural Research dairy scientist Larry Satter.
