I’ve eaten ghee since birth and love its taste and aroma. Topped over rice or dosa or idli or roti or bread toast or pretty much on anything!
Ghee has been around for ages. It is clarified butter, made by heating butter, simmering it until the milk residue separates and the fat is concentrated to pure ghee. The residue is filtered out and ghee can then be stored in a container without refrigeration. This makes it suitable for those who are lactose intolerant as well.
In India, Ghee is given to babies as early as they start eating solids. Ghee has many health benefits, and prescribed by Ayurveda for cleansing and many health reasons.
According to an Ayurvedic text, “the intake of ghee is prescribed for those whose bodily constitution is dominated by vata and pitta, who is [sic] suffering from diseases due to the vitiation of vata and pitta, those desirous of good eye sight, the old, children, the weak, those desirous of longevity, those desirous of strength, good complexion, voice, nourishment, progeny, tenderness of the body, luster, ojas [life-sustaining vitality], memory, intelligence, power of digestion, wisdom, proper functioning of sense organs, and those afflicted with injuries due to burns.” Ghee also “augments intellect and enkindles digestive enzymes”.
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