Ghees role in the Ayurvedic Diet

January 16, 2009

Introduction

Beyond being ideal for the yogi (see previous article in this
series), ghee is considered nectar-like for all wishing to live according to Ayurvedic principals
and maintain positive health. The final article in this series will look at contemporary
scientific evidence in support of ghee in promoting health and healing. In this age of fatism,
Ayurvedas views on the wondrous benefits of ghee may appear contradictory. We must
assess ghee through the Ayurvedic lens to provide rationale for it being recommended for all
from cradle to grave. For example, just after birth the new baby is given both honey and ghee
impregnated with mantras prescribed for this purpose in the Vedas (Ch Sa: 8/46). Charaka, an
Ayurvedic master physician in ancient India, summarises:
Cow ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It
alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the
unctuous substances (Ch Su: 27/232).

The importance of food

Firstly, its worth outlining the thematic importance of food in the ancient Vedic texts and
Ayurvedic Samhitas in general. Wholesome food was viewed as being the main cause of the
growth of living beings, with unwholesome food causing the growth of disease. In this way
diet is considered the most important of the three Ayurvedic Pillars of Life (Upastambhas),
ahead of sleep and proper use of sexual energy. Charaka writes:

a self-controlled man, blessed by noble-man lives for hundred years free from diseases, by
the intake of wholesome food (Ch Su: 27/ 348).
Ayurveda describes one should regularly consume a diet of rice, barley, honey, milk, wheat,
mung beans, meat, ghee, salt, amalaki and rainwater according to ones digestive capacity.
Such foods are considered conducive to a healthy state due to being consumed since time
immemorial; not causing ill effects even if consumed regularly; and promoting good qualities
in the body and mind. The last factor highlights the importance of focusing on sattvic foods
which maintain equilibrium of both body and mind. This bias towards sattvic foods is the
guiding principal behind diet planning in the Indian tradition. Indeed ghee was considered as
one of the most sattvic foods, as outlined in the last article on Yogis.

Ayurvedic composition of Ghee

Ghee is seen as being more potent than milk due to being

transformed by heat. It is also much more stable, and can be kept for long periods. It is sweet
in taste, cold in nature and has sweet aftertaste (the Ayurvedic concept of vipaka). It is
considered soothing, soft, and oily. Due to varying predominance of the 5 Ayurvedic elements
(ether, air, fire, water and earth) in different types of milk, ghee from cow, sheep and buffalo
milk has different properties. For example, buffalo milk is colder in nature, more oily and
heavier. It is more effective at inducing sleep, and satisfying excess appetite due to these
qualities, but is also channel blocking whereas cows milk is not. Sheeps milk is considered
hotter in nature and hence its ghee can aggravate Pitta types who already have a
predominance of the fire element. Both cows milk and its ghee are viewed as best among
wholesome articles by Charaka (Ch. Su 27/9). But why are cows milk and its derivatives
seen as the best tonics and rejuvenators? The answer lies in the fact that its composition of the

5 elements is very similar to that of ojas, the bodys life force, without which we would die.
The benefits of eating ghee can be summarised as follows:
Ghee pacifies Vata and Pitta doshas in the body
Cow ghees properties (sweet taste, cold nature, sweet aftertaste with oily, soft, heavy
qualities) mean it is an excellent pacifier of aggravated Vata and Pitta doshas in the body. As
these doshas are responsible for causing most diseases, ghee is a valuable dietary aid in
bringing them back into balance. For example, ghee aids in the elimination of waste products
due to it having both a laxative and diuretic effect on the body (due to its sweet taste). Its oily
nature is also helpful in ensuring Vata dosha moves in a downward motion as it is supposed
to. Ghees properties act to keep the digestive tract lubricated, alleviate hardness in bowels
and reduce flatulence and bloating- all symptoms of aggravated Vata. Ghees laxative quality
is especially useful in pregnancy, when constipation can be experienced. Its oily quality also
softens the body, aiding delivery of the baby. Although ghees properties increase Kapha
dosha, in moderation, ghee balances all the dosas.
Ghee nourishes both body and mind
Ghees sweet nature is responsible for it increasing all body tissues, ojas, semen, breast milk,
promoting strength, normalising the blood and lymph, as well as being beneficial for the
eyes, hair and skin. In Ayurveda, the sweet taste is the only taste to stimulate anabolic
(growth) activity, increasing all body tissues, due to the predominance of the earth element.
Of utmost importance is the fact that ghee increases ojas in the body, which is the underlying
basis of immunity and the essence of all bodily tissues. Dr. Vasant Lad writes, As ghee is the
pure essence of milk, in the same way ojas is the pure essence of the dhatus.
Ghees highly nourishing property explains its importance in the Ayurvedic monthly
pregnancy regime according to the Ayurvedic sages. Ghee is recommended, along with milk,
honey and rice, for the expectant mother. Such sweet, soft, cold and tasty foods maintain the
mothers health, pacify vata dosha, nourish the foetus and aid lactation. Similarly, the
combination of black lentils cooked with ghee was considered by the Ayurvedic masters to be
the equivalent of eating meat, and was recommended to increase semen. On a more subtle
level, the sweet taste also produces satisfaction in the body, leading to a feeling of
contentment in both body and mind. Adding ghee to Ayurvedic recipes such as kitcheri (rice

and dhal) ensures there is a feeling of total satisfaction after completion of a meal which is
characteristic of Ayurvedic cooking.
Ghee increases the digestive fire (Ayurvedic concept of agni)
Ghee is excellent for stimulating the gastric fire. If the gastric fire is kindled by fuel in the
form of ghee, then it cannot be suppressed even by too heavy food (Ch Chi 15/201).
Considering the importance of wholesome food in general, ghees role in increasing the
capacity to digest food (agni) is very important in Ayurvedic preventative health. Without
proper functioning of agni no benefit can be gained from food, and toxins (ama) resulting
from poor digestion are involved in many diseases. Our strength and quality of life are
totally dependent on having good agni. One or two teaspoonfuls of ghee in food not only
provides nourishment to the body in itself, but also increases a this capacity to nourish the
body with food. What is truly special about the effect of ghee increasing agni is that it does so
without aggravating Pitta dosha (the fire element) in the body. Instead ghee balances the
different types of Agnis found in the body, the main type of which can be correlated with the
digestive enzymes.
Ghee lubricates other foods

Charakas first rule for eating is that food should be

warm (Ayurveda does not favour a predominance of raw, cold and heavy to digest food!). His
second guiding principle is that food must be unctuous (or oily) so that it is not only delicious
but also provokes agni, getting digested quickly, and also helping the downward movement
of Vata dosha. Such unctuous food also has the effect of increases the plumpness of the body,
strengthening sense faculties, promoting strength and brightening the complexion (Ch Vi
1/25). Ghee has the quality of snigda (oiliness), that makes it nurturing, lubricating and
smooth. It also increases Kapha dosha, making the skin soft and the voice melodious. In

contrast to ghee, foods such as rice, vegetables and pulses are not at all oily and only
considered to nourish the body and mind in combination with ghee. Without ghee pulses are
likely to cause flatulence and aggravate Vata dosha. This is why Ayurveda advocates the use
of pulses, vegetables and rice with ghee or some other unctuous substance to add to both taste
and nutritional value.
Ghee plays a key role in recipes
Ghee is viewed as a superior cooking fat in that it doesnt burn during cooking, unlike butter
and fats which are liquid at room temperature. According to Ayurvedic tradition ghee, when
fried with spices, takes on the properties of those spices and diffuses them throughout the
food. Ghee also provides a soothing and cooling effect, helping to offset the irritant effect of
chillies and pices. Ayurvedic principles of diet planning emphasise neutralising any kind of
toxin which is likely to be present in the food or generated during its metabolism. In
Ayurvedic recipes, the ingredients work well together. However, if there were any
incompatible food items, these would be taken care of by ghee. Ghee also aids in the
elimination and neutralisation of any toxins and toxic effects (eg: bacterial contamination).
Turmeric is considered best for this, and hence is so widely used in Ayurvedic cooking.
However, ghee also plays a role. Such specific rationales for the use of ghee indicate the
scientific attitude towards nutritional values of the diets in ancient times, when a proper
combination was seen as important.

Varying intake of ghee

For maximum benefit one must alter ones intake of ghee throughout ones life and the
seasons in accordance with the Ayurvedic concept of Rtucarya (seasonal modifications of
daily routine). For example in Summertime, heat can lead to a feeling of weakness. Both
ghee and milk are ideal at this time, as sweet, cold liquids and an oily diet help maintain
balance. Intake of both ghee and substances with the bitter taste is advised in Autumn when
Pitta dosha can potentially get aggravated due to being exposed to heat all Summer. Taking
ghee in Autumn also helps prevent Vata getting aggravated with the increase in cold dry
weather. Similarly, excess intake of ghee in Spring is not advised, due to potential for kapha
to get aggravated aggravating conditions such as colds and hay fever. Beyond seasonal
variations, Ayurveda is a science of individualisation and even a food as wholesome of ghee
is not always considered healthy. For example, ghee is not advised when kapha is aggravated

and should be used very sparingly in overweight individuals. Ghee is also mentioned as
unwholesome when taken with honey in equal weight, and when its consumption is followed
by cold substances.

Conclusion

India is regarded as one of the first country

to have developed milk products such as ghee. Ayurvedic wisdom is
unequivocal that cow ghee is an important part of a healthy diet. With the
body and mind being made of food, a daily dose of ghee confers many
benefits in regards to nourishment, promoting sattva (calm and peaceful
mind), digestion, assimilation and elimination. Ghee helps with balancing
both Vata and Pitta doshas, lubrication, clearing toxins and promoting
agni, ojas, lymph and semen. However, cow ghee has become relatively
expensive in India today and there are also concerns over it being an
unhealthy saturated fat. For these reasons it has been widely replaced by
artificial vegetable ghee. Through assessing its Ayurvedic properties, one
can deal with ghee in dimensions that are quite impossible from the point
of view of Western nutrition, and the effects Ghees role in the Ayurvedic Diet
January 16, 2009
Introduction

Beyond being ideal for the yogi (see previous article in this
series), ghee is considered nectar-like for all wishing to live according to Ayurvedic principals
and maintain positive health. The final article in this series will look at contemporary
scientific evidence in support of ghee in promoting health and healing. In this age of fatism,
Ayurvedas views on the wondrous benefits of ghee may appear contradictory. We must
assess ghee through the Ayurvedic lens to provide rationale for it being recommended for all
from cradle to grave. For example, just after birth the new baby is given both honey and ghee
impregnated with mantras prescribed for this purpose in the Vedas (Ch Sa: 8/46). Charaka, an
Ayurvedic master physician in ancient India, summarises:
Cow ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It
alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the
unctuous substances (Ch Su: 27/232).
The importance of food

Firstly, its worth outlining the thematic importance of food in the ancient Vedic texts and
Ayurvedic Samhitas in general. Wholesome food was viewed as being the main cause of the
growth of living beings, with unwholesome food causing the growth of disease. In this way
diet is considered the most important of the three Ayurvedic Pillars of Life (Upastambhas),
ahead of sleep and proper use of sexual energy. Charaka writes:
a self-controlled man, blessed by noble-man lives for hundred years free from diseases, by
the intake of wholesome food (Ch Su: 27/ 348).
Ayurveda describes one should regularly consume a diet of rice, barley, honey, milk, wheat,
mung beans, meat, ghee, salt, amalaki and rainwater according to ones digestive capacity.
Such foods are considered conducive to a healthy state due to being consumed since time

immemorial; not causing ill effects even if consumed regularly; and promoting good qualities
in the body and mind. The last factor highlights the importance of focusing on sattvic foods
which maintain equilibrium of both body and mind. This bias towards sattvic foods is the
guiding principal behind diet planning in the Indian tradition. Indeed ghee was considered as
one of the most sattvic foods, as outlined in the last article on Yogis.
Ayurvedic composition of Ghee

Ghee is seen as being more potent than milk due to being

transformed by heat. It is also much more stable, and can be kept for long periods. It is sweet
in taste, cold in nature and has sweet aftertaste (the Ayurvedic concept of vipaka). It is
considered soothing, soft, and oily. Due to varying predominance of the 5 Ayurvedic elements
(ether, air, fire, water and earth) in different types of milk, ghee from cow, sheep and buffalo
milk has different properties. For example, buffalo milk is colder in nature, more oily and
heavier. It is more effective at inducing sleep, and satisfying excess appetite due to these
qualities, but is also channel blocking whereas cows milk is not. Sheeps milk is considered
hotter in nature and hence its ghee can aggravate Pitta types who already have a
predominance of the fire element. Both cows milk and its ghee are viewed as best among
wholesome articles by Charaka (Ch. Su 27/9). But why are cows milk and its derivatives
seen as the best tonics and rejuvenators? The answer lies in the fact that its composition of the
5 elements is very similar to that of ojas, the bodys life force, without which we would die.
The benefits of eating ghee can be summarised as follows:
Ghee pacifies Vata and Pitta doshas in the body
Cow ghees properties (sweet taste, cold nature, sweet aftertaste with oily, soft, heavy
qualities) mean it is an excellent pacifier of aggravated Vata and Pitta doshas in the body. As
these doshas are responsible for causing most diseases, ghee is a valuable dietary aid in

bringing them back into balance. For example, ghee aids in the elimination of waste products
due to it having both a laxative and diuretic effect on the body (due to its sweet taste). Its oily
nature is also helpful in ensuring Vata dosha moves in a downward motion as it is supposed
to. Ghees properties act to keep the digestive tract lubricated, alleviate hardness in bowels
and reduce flatulence and bloating- all symptoms of aggravated Vata. Ghees laxative quality
is especially useful in pregnancy, when constipation can be experienced. Its oily quality also
softens the body, aiding delivery of the baby. Although ghees properties increase Kapha
dosha, in moderation, ghee balances all the dosas.
Ghee nourishes both body and mind
Ghees sweet nature is responsible for it increasing all body tissues, ojas, semen, breast milk,
promoting strength, normalising the blood and lymph, as well as being beneficial for the
eyes, hair and skin. In Ayurveda, the sweet taste is the only taste to stimulate anabolic
(growth) activity, increasing all body tissues, due to the predominance of the earth element.
Of utmost importance is the fact that ghee increases ojas in the body, which is the underlying
basis of immunity and the essence of all bodily tissues. Dr. Vasant Lad writes, As ghee is the
pure essence of milk, in the same way ojas is the pure essence of the dhatus.
Ghees highly nourishing property explains its importance in the Ayurvedic monthly
pregnancy regime according to the Ayurvedic sages. Ghee is recommended, along with milk,
honey and rice, for the expectant mother. Such sweet, soft, cold and tasty foods maintain the
mothers health, pacify vata dosha, nourish the foetus and aid lactation. Similarly, the
combination of black lentils cooked with ghee was considered by the Ayurvedic masters to be
the equivalent of eating meat, and was recommended to increase semen. On a more subtle
level, the sweet taste also produces satisfaction in the body, leading to a feeling of
contentment in both body and mind. Adding ghee to Ayurvedic recipes such as kitcheri (rice
and dhal) ensures there is a feeling of total satisfaction after completion of a meal which is
characteristic of Ayurvedic cooking.
Ghee increases the digestive fire (Ayurvedic concept of agni)
Ghee is excellent for stimulating the gastric fire. If the gastric fire is kindled by fuel in the
form of ghee, then it cannot be suppressed even by too heavy food (Ch Chi 15/201).

Considering the importance of wholesome food in general, ghees role in increasing the
capacity to digest food (agni) is very important in Ayurvedic preventative health. Without
proper functioning of agni no benefit can be gained from food, and toxins (ama) resulting
from poor digestion are involved in many diseases. Our strength and quality of life are
totally dependent on having good agni. One or two teaspoonfuls of ghee in food not only
provides nourishment to the body in itself, but also increases a this capacity to nourish the
body with food. What is truly special about the effect of ghee increasing agni is that it does so
without aggravating Pitta dosha (the fire element) in the body. Instead ghee balances the
different types of Agnis found in the body, the main type of which can be correlated with the
digestive enzymes.
Ghee lubricates other foods

Charakas first rule for eating is that food should be

warm (Ayurveda does not favour a predominance of raw, cold and heavy to digest food!). His
second guiding principle is that food must be unctuous (or oily) so that it is not only delicious
but also provokes agni, getting digested quickly, and also helping the downward movement
of Vata dosha. Such unctuous food also has the effect of increases the plumpness of the body,
strengthening sense faculties, promoting strength and brightening the complexion (Ch Vi
1/25). Ghee has the quality of snigda (oiliness), that makes it nurturing, lubricating and
smooth. It also increases Kapha dosha, making the skin soft and the voice melodious. In
contrast to ghee, foods such as rice, vegetables and pulses are not at all oily and only
considered to nourish the body and mind in combination with ghee. Without ghee pulses are
likely to cause flatulence and aggravate Vata dosha. This is why Ayurveda advocates the use
of pulses, vegetables and rice with ghee or some other unctuous substance to add to both taste
and nutritional value.
Ghee plays a key role in recipes

Ghee is viewed as a superior cooking fat in that it doesnt burn during cooking, unlike butter
and fats which are liquid at room temperature. According to Ayurvedic tradition ghee, when
fried with spices, takes on the properties of those spices and diffuses them throughout the
food. Ghee also provides a soothing and cooling effect, helping to offset the irritant effect of
chillies and pices. Ayurvedic principles of diet planning emphasise neutralising any kind of
toxin which is likely to be present in the food or generated during its metabolism. In
Ayurvedic recipes, the ingredients work well together. However, if there were any
incompatible food items, these would be taken care of by ghee. Ghee also aids in the
elimination and neutralisation of any toxins and toxic effects (eg: bacterial contamination).
Turmeric is considered best for this, and hence is so widely used in Ayurvedic cooking.
However, ghee also plays a role. Such specific rationales for the use of ghee indicate the
scientific attitude towards nutritional values of the diets in ancient times, when a proper
combination was seen as important.
Varying intake of ghee

For maximum benefit one must alter ones intake of ghee throughout ones life and the
seasons in accordance with the Ayurvedic concept of Rtucarya (seasonal modifications of
daily routine). For example in Summertime, heat can lead to a feeling of weakness. Both
ghee and milk are ideal at this time, as sweet, cold liquids and an oily diet help maintain
balance. Intake of both ghee and substances with the bitter taste is advised in Autumn when
Pitta dosha can potentially get aggravated due to being exposed to heat all Summer. Taking
ghee in Autumn also helps prevent Vata getting aggravated with the increase in cold dry
weather. Similarly, excess intake of ghee in Spring is not advised, due to potential for kapha
to get aggravated aggravating conditions such as colds and hay fever. Beyond seasonal
variations, Ayurveda is a science of individualisation and even a food as wholesome of ghee
is not always considered healthy. For example, ghee is not advised when kapha is aggravated
and should be used very sparingly in overweight individuals. Ghee is also mentioned as
unwholesome when taken with honey in equal weight, and when its consumption is followed
by cold substances.
Conclusion

India is regarded as one of the first country to

have developed milk products such as ghee. Ayurvedic wisdom is unequivocal
that cow ghee is an important part of a healthy diet. With the body and mind
being made of food, a daily dose of ghee confers many benefits in regards to
nourishment, promoting sattva (calm and peaceful mind), digestion, assimilation
and elimination. Ghee helps with balancing both Vata and Pitta doshas,
lubrication, clearing toxins and promoting agni, ojas, lymph and semen.
However, cow ghee has become relatively expensive in India today and there are
also concerns over it being an unhealthy saturated fat. For these reasons it has
been widely replaced by artificial vegetable ghee. Through assessing its
Ayurvedic properties, one can deal with ghee in dimensions that are quite
impossible from the point of view of Western nutrition, and the effects Ghees
role in the Ayurvedic Diet

January 16, 2009

Introduction

Beyond being ideal for the yogi (see previous article in this
series), ghee is considered nectar-like for all wishing to live according to Ayurvedic principals
and maintain positive health. The final article in this series will look at contemporary
scientific evidence in support of ghee in promoting health and healing. In this age of fatism,
Ayurvedas views on the wondrous benefits of ghee may appear contradictory. We must
assess ghee through the Ayurvedic lens to provide rationale for it being recommended for all
from cradle to grave. For example, just after birth the new baby is given both honey and ghee

impregnated with mantras prescribed for this purpose in the Vedas (Ch Sa: 8/46). Charaka, an
Ayurvedic master physician in ancient India, summarises:
Cow ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It
alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the
unctuous substances (Ch Su: 27/232).
The importance of food

Firstly, its worth outlining the thematic importance of food in the ancient Vedic texts and
Ayurvedic Samhitas in general. Wholesome food was viewed as being the main cause of the
growth of living beings, with unwholesome food causing the growth of disease. In this way
diet is considered the most important of the three Ayurvedic Pillars of Life (Upastambhas),
ahead of sleep and proper use of sexual energy. Charaka writes:
a self-controlled man, blessed by noble-man lives for hundred years free from diseases, by
the intake of wholesome food (Ch Su: 27/ 348).
Ayurveda describes one should regularly consume a diet of rice, barley, honey, milk, wheat,
mung beans, meat, ghee, salt, amalaki and rainwater according to ones digestive capacity.
Such foods are considered conducive to a healthy state due to being consumed since time
immemorial; not causing ill effects even if consumed regularly; and promoting good qualities
in the body and mind. The last factor highlights the importance of focusing on sattvic foods
which maintain equilibrium of both body and mind. This bias towards sattvic foods is the
guiding principal behind diet planning in the Indian tradition. Indeed ghee was considered as
one of the most sattvic foods, as outlined in the last article on Yogis.
Ayurvedic composition of Ghee

Ghee is seen as being more potent than milk due to being

transformed by heat. It is also much more stable, and can be kept for long periods. It is sweet
in taste, cold in nature and has sweet aftertaste (the Ayurvedic concept of vipaka). It is
considered soothing, soft, and oily. Due to varying predominance of the 5 Ayurvedic elements
(ether, air, fire, water and earth) in different types of milk, ghee from cow, sheep and buffalo
milk has different properties. For example, buffalo milk is colder in nature, more oily and
heavier. It is more effective at inducing sleep, and satisfying excess appetite due to these
qualities, but is also channel blocking whereas cows milk is not. Sheeps milk is considered
hotter in nature and hence its ghee can aggravate Pitta types who already have a
predominance of the fire element. Both cows milk and its ghee are viewed as best among
wholesome articles by Charaka (Ch. Su 27/9). But why are cows milk and its derivatives
seen as the best tonics and rejuvenators? The answer lies in the fact that its composition of the
5 elements is very similar to that of ojas, the bodys life force, without which we would die.
The benefits of eating ghee can be summarised as follows:
Ghee pacifies Vata and Pitta doshas in the body
Cow ghees properties (sweet taste, cold nature, sweet aftertaste with oily, soft, heavy
qualities) mean it is an excellent pacifier of aggravated Vata and Pitta doshas in the body. As
these doshas are responsible for causing most diseases, ghee is a valuable dietary aid in
bringing them back into balance. For example, ghee aids in the elimination of waste products
due to it having both a laxative and diuretic effect on the body (due to its sweet taste). Its oily
nature is also helpful in ensuring Vata dosha moves in a downward motion as it is supposed
to. Ghees properties act to keep the digestive tract lubricated, alleviate hardness in bowels
and reduce flatulence and bloating- all symptoms of aggravated Vata. Ghees laxative quality
is especially useful in pregnancy, when constipation can be experienced. Its oily quality also

softens the body, aiding delivery of the baby. Although ghees properties increase Kapha
dosha, in moderation, ghee balances all the dosas.
Ghee nourishes both body and mind
Ghees sweet nature is responsible for it increasing all body tissues, ojas, semen, breast milk,
promoting strength, normalising the blood and lymph, as well as being beneficial for the
eyes, hair and skin. In Ayurveda, the sweet taste is the only taste to stimulate anabolic
(growth) activity, increasing all body tissues, due to the predominance of the earth element.
Of utmost importance is the fact that ghee increases ojas in the body, which is the underlying
basis of immunity and the essence of all bodily tissues. Dr. Vasant Lad writes, As ghee is the
pure essence of milk, in the same way ojas is the pure essence of the dhatus.
Ghees highly nourishing property explains its importance in the Ayurvedic monthly
pregnancy regime according to the Ayurvedic sages. Ghee is recommended, along with milk,
honey and rice, for the expectant mother. Such sweet, soft, cold and tasty foods maintain the
mothers health, pacify vata dosha, nourish the foetus and aid lactation. Similarly, the
combination of black lentils cooked with ghee was considered by the Ayurvedic masters to be
the equivalent of eating meat, and was recommended to increase semen. On a more subtle
level, the sweet taste also produces satisfaction in the body, leading to a feeling of
contentment in both body and mind. Adding ghee to Ayurvedic recipes such as kitcheri (rice
and dhal) ensures there is a feeling of total satisfaction after completion of a meal which is
characteristic of Ayurvedic cooking.
Ghee increases the digestive fire (Ayurvedic concept of agni)
Ghee is excellent for stimulating the gastric fire. If the gastric fire is kindled by fuel in the
form of ghee, then it cannot be suppressed even by too heavy food (Ch Chi 15/201).
Considering the importance of wholesome food in general, ghees role in increasing the
capacity to digest food (agni) is very important in Ayurvedic preventative health. Without
proper functioning of agni no benefit can be gained from food, and toxins (ama) resulting
from poor digestion are involved in many diseases. Our strength and quality of life are
totally dependent on having good agni. One or two teaspoonfuls of ghee in food not only
provides nourishment to the body in itself, but also increases a this capacity to nourish the

body with food. What is truly special about the effect of ghee increasing agni is that it does so
without aggravating Pitta dosha (the fire element) in the body. Instead ghee balances the
different types of Agnis found in the body, the main type of which can be correlated with the
digestive enzymes.
Ghee lubricates other foods

Charakas first rule for eating is that food should be

warm (Ayurveda does not favour a predominance of raw, cold and heavy to digest food!). His
second guiding principle is that food must be unctuous (or oily) so that it is not only delicious
but also provokes agni, getting digested quickly, and also helping the downward movement
of Vata dosha. Such unctuous food also has the effect of increases the plumpness of the body,
strengthening sense faculties, promoting strength and brightening the complexion (Ch Vi
1/25). Ghee has the quality of snigda (oiliness), that makes it nurturing, lubricating and
smooth. It also increases Kapha dosha, making the skin soft and the voice melodious. In
contrast to ghee, foods such as rice, vegetables and pulses are not at all oily and only
considered to nourish the body and mind in combination with ghee. Without ghee pulses are
likely to cause flatulence and aggravate Vata dosha. This is why Ayurveda advocates the use
of pulses, vegetables and rice with ghee or some other unctuous substance to add to both taste
and nutritional value.
Ghee plays a key role in recipes
Ghee is viewed as a superior cooking fat in that it doesnt burn during cooking, unlike butter
and fats which are liquid at room temperature. According to Ayurvedic tradition ghee, when
fried with spices, takes on the properties of those spices and diffuses them throughout the
food. Ghee also provides a soothing and cooling effect, helping to offset the irritant effect of
chillies and pices. Ayurvedic principles of diet planning emphasise neutralising any kind of
toxin which is likely to be present in the food or generated during its metabolism. In

Ayurvedic recipes, the ingredients work well together. However, if there were any
incompatible food items, these would be taken care of by ghee. Ghee also aids in the
elimination and neutralisation of any toxins and toxic effects (eg: bacterial contamination).
Turmeric is considered best for this, and hence is so widely used in Ayurvedic cooking.
However, ghee also plays a role. Such specific rationales for the use of ghee indicate the
scientific attitude towards nutritional values of the diets in ancient times, when a proper
combination was seen as important.
Varying intake of ghee

For maximum benefit one must alter ones intake of ghee throughout ones life and the
seasons in accordance with the Ayurvedic concept of Rtucarya (seasonal modifications of
daily routine). For example in Summertime, heat can lead to a feeling of weakness. Both
ghee and milk are ideal at this time, as sweet, cold liquids and an oily diet help maintain
balance. Intake of both ghee and substances with the bitter taste is advised in Autumn when
Pitta dosha can potentially get aggravated due to being exposed to heat all Summer. Taking
ghee in Autumn also helps prevent Vata getting aggravated with the increase in cold dry
weather. Similarly, excess intake of ghee in Spring is not advised, due to potential for kapha
to get aggravated aggravating conditions such as colds and hay fever. Beyond seasonal
variations, Ayurveda is a science of individualisation and even a food as wholesome of ghee
is not always considered healthy. For example, ghee is not advised when kapha is aggravated
and should be used very sparingly in overweight individuals. Ghee is also mentioned as
unwholesome when taken with honey in equal weight, and when its consumption is followed
by cold substances.
Conclusion

India is regarded as one of the first country to have

developed milk products such as ghee. Ayurvedic wisdom is unequivocal that cow ghee is an
important part of a healthy diet. With the body and mind being made of food, a daily dose of

ghee confers many benefits in regards to nourishment, promoting sattva (calm and peaceful
mind), digestion, assimilation and elimination. Ghee helps with balancing both Vata and Pitta
doshas, lubrication, clearing toxins and promoting agni, ojas, lymph and semen. However,
cow ghee has become relatively expensive in India today and there are also concerns over it
being an unhealthy saturated fat. For these reasons it has been widely replaced by artificial
vegetable ghee. Through assessing its Ayurvedic properties, one can deal with ghee in
dimensions that are quite impossible from the point of view of Western nutrition, and the
effects
Ghees role in the Ayurvedic Diet

January 16, 2009

Introduction

Beyond being ideal for the yogi (see previous article in this
series), ghee is considered nectar-like for all wishing to live according to Ayurvedic principals
and maintain positive health. The final article in this series will look at contemporary
scientific evidence in support of ghee in promoting health and healing. In this age of fatism,
Ayurvedas views on the wondrous benefits of ghee may appear contradictory. We must
assess ghee through the Ayurvedic lens to provide rationale for it being recommended for all
from cradle to grave. For example, just after birth the new baby is given both honey and ghee
impregnated with mantras prescribed for this purpose in the Vedas (Ch Sa: 8/46). Charaka, an
Ayurvedic master physician in ancient India, summarises:
Cow ghee promotes memory, intellect, power of digestion, semen, ojas, kapha and fat. It
alleviates vata, pitta, toxic conditions, insanity, consumption and fever. It is the best of all the
unctuous substances (Ch Su: 27/232).

The importance of food

Firstly, its worth outlining the thematic importance of food in the ancient Vedic texts and
Ayurvedic Samhitas in general. Wholesome food was viewed as being the main cause of the
growth of living beings, with unwholesome food causing the growth of disease. In this way
diet is considered the most important of the three Ayurvedic Pillars of Life (Upastambhas),
ahead of sleep and proper use of sexual energy. Charaka writes:
a self-controlled man, blessed by noble-man lives for hundred years free from diseases, by
the intake of wholesome food (Ch Su: 27/ 348).
Ayurveda describes one should regularly consume a diet of rice, barley, honey, milk, wheat,
mung beans, meat, ghee, salt, amalaki and rainwater according to ones digestive capacity.
Such foods are considered conducive to a healthy state due to being consumed since time
immemorial; not causing ill effects even if consumed regularly; and promoting good qualities
in the body and mind. The last factor highlights the importance of focusing on sattvic foods
which maintain equilibrium of both body and mind. This bias towards sattvic foods is the
guiding principal behind diet planning in the Indian tradition. Indeed ghee was considered as
one of the most sattvic foods, as outlined in the last article on Yogis.
Ayurvedic composition of Ghee

Ghee is seen as being more potent than milk due to being

transformed by heat. It is also much more stable, and can be kept for long periods. It is sweet
in taste, cold in nature and has sweet aftertaste (the Ayurvedic concept of vipaka). It is
considered soothing, soft, and oily. Due to varying predominance of the 5 Ayurvedic elements
(ether, air, fire, water and earth) in different types of milk, ghee from cow, sheep and buffalo
milk has different properties. For example, buffalo milk is colder in nature, more oily and
heavier. It is more effective at inducing sleep, and satisfying excess appetite due to these

qualities, but is also channel blocking whereas cows milk is not. Sheeps milk is considered
hotter in nature and hence its ghee can aggravate Pitta types who already have a
predominance of the fire element. Both cows milk and its ghee are viewed as best among
wholesome articles by Charaka (Ch. Su 27/9). But why are cows milk and its derivatives
seen as the best tonics and rejuvenators? The answer lies in the fact that its composition of the
5 elements is very similar to that of ojas, the bodys life force, without which we would die.
The benefits of eating ghee can be summarised as follows:
Ghee pacifies Vata and Pitta doshas in the body
Cow ghees properties (sweet taste, cold nature, sweet aftertaste with oily, soft, heavy
qualities) mean it is an excellent pacifier of aggravated Vata and Pitta doshas in the body. As
these doshas are responsible for causing most diseases, ghee is a valuable dietary aid in
bringing them back into balance. For example, ghee aids in the elimination of waste products
due to it having both a laxative and diuretic effect on the body (due to its sweet taste). Its oily
nature is also helpful in ensuring Vata dosha moves in a downward motion as it is supposed
to. Ghees properties act to keep the digestive tract lubricated, alleviate hardness in bowels
and reduce flatulence and bloating- all symptoms of aggravated Vata. Ghees laxative quality
is especially useful in pregnancy, when constipation can be experienced. Its oily quality also
softens the body, aiding delivery of the baby. Although ghees properties increase Kapha
dosha, in moderation, ghee balances all the dosas.
Ghee nourishes both body and mind
Ghees sweet nature is responsible for it increasing all body tissues, ojas, semen, breast milk,
promoting strength, normalising the blood and lymph, as well as being beneficial for the
eyes, hair and skin. In Ayurveda, the sweet taste is the only taste to stimulate anabolic
(growth) activity, increasing all body tissues, due to the predominance of the earth element.
Of utmost importance is the fact that ghee increases ojas in the body, which is the underlying
basis of immunity and the essence of all bodily tissues. Dr. Vasant Lad writes, As ghee is the
pure essence of milk, in the same way ojas is the pure essence of the dhatus.
Ghees highly nourishing property explains its importance in the Ayurvedic monthly
pregnancy regime according to the Ayurvedic sages. Ghee is recommended, along with milk,
honey and rice, for the expectant mother. Such sweet, soft, cold and tasty foods maintain the

mothers health, pacify vata dosha, nourish the foetus and aid lactation. Similarly, the
combination of black lentils cooked with ghee was considered by the Ayurvedic masters to be
the equivalent of eating meat, and was recommended to increase semen. On a more subtle
level, the sweet taste also produces satisfaction in the body, leading to a feeling of
contentment in both body and mind. Adding ghee to Ayurvedic recipes such as kitcheri (rice
and dhal) ensures there is a feeling of total satisfaction after completion of a meal which is
characteristic of Ayurvedic cooking.
Ghee increases the digestive fire (Ayurvedic concept of agni)
Ghee is excellent for stimulating the gastric fire. If the gastric fire is kindled by fuel in the
form of ghee, then it cannot be suppressed even by too heavy food (Ch Chi 15/201).
Considering the importance of wholesome food in general, ghees role in increasing the
capacity to digest food (agni) is very important in Ayurvedic preventative health. Without
proper functioning of agni no benefit can be gained from food, and toxins (ama) resulting
from poor digestion are involved in many diseases. Our strength and quality of life are
totally dependent on having good agni. One or two teaspoonfuls of ghee in food not only
provides nourishment to the body in itself, but also increases a this capacity to nourish the
body with food. What is truly special about the effect of ghee increasing agni is that it does so
without aggravating Pitta dosha (the fire element) in the body. Instead ghee balances the
different types of Agnis found in the body, the main type of which can be correlated with the
digestive enzymes.
Ghee lubricates other foods

Charakas first rule for eating is that food should be

warm (Ayurveda does not favour a predominance of raw, cold and heavy to digest food!). His
second guiding principle is that food must be unctuous (or oily) so that it is not only delicious

but also provokes agni, getting digested quickly, and also helping the downward movement
of Vata dosha. Such unctuous food also has the effect of increases the plumpness of the body,
strengthening sense faculties, promoting strength and brightening the complexion (Ch Vi
1/25). Ghee has the quality of snigda (oiliness), that makes it nurturing, lubricating and
smooth. It also increases Kapha dosha, making the skin soft and the voice melodious. In
contrast to ghee, foods such as rice, vegetables and pulses are not at all oily and only
considered to nourish the body and mind in combination with ghee. Without ghee pulses are
likely to cause flatulence and aggravate Vata dosha. This is why Ayurveda advocates the use
of pulses, vegetables and rice with ghee or some other unctuous substance to add to both taste
and nutritional value.
Ghee plays a key role in recipes
Ghee is viewed as a superior cooking fat in that it doesnt burn during cooking, unlike butter
and fats which are liquid at room temperature. According to Ayurvedic tradition ghee, when
fried with spices, takes on the properties of those spices and diffuses them throughout the
food. Ghee also provides a soothing and cooling effect, helping to offset the irritant effect of
chillies and pices. Ayurvedic principles of diet planning emphasise neutralising any kind of
toxin which is likely to be present in the food or generated during its metabolism. In
Ayurvedic recipes, the ingredients work well together. However, if there were any
incompatible food items, these would be taken care of by ghee. Ghee also aids in the
elimination and neutralisation of any toxins and toxic effects (eg: bacterial contamination).
Turmeric is considered best for this, and hence is so widely used in Ayurvedic cooking.
However, ghee also plays a role. Such specific rationales for the use of ghee indicate the
scientific attitude towards nutritional values of the diets in ancient times, when a proper
combination was seen as important.
Varying intake of ghee

For maximum benefit one must alter ones intake of ghee throughout ones life and the
seasons in accordance with the Ayurvedic concept of Rtucarya (seasonal modifications of
daily routine). For example in Summertime, heat can lead to a feeling of weakness. Both
ghee and milk are ideal at this time, as sweet, cold liquids and an oily diet help maintain
balance. Intake of both ghee and substances with the bitter taste is advised in Autumn when
Pitta dosha can potentially get aggravated due to being exposed to heat all Summer. Taking

ghee in Autumn also helps prevent Vata getting aggravated with the increase in cold dry
weather. Similarly, excess intake of ghee in Spring is not advised, due to potential for kapha
to get aggravated aggravating conditions such as colds and hay fever. Beyond seasonal
variations, Ayurveda is a science of individualisation and even a food as wholesome of ghee
is not always considered healthy. For example, ghee is not advised when kapha is aggravated
and should be used very sparingly in overweight individuals. Ghee is also mentioned as
unwholesome when taken with honey in equal weight, and when its consumption is followed
by cold substances.
Conclusion

India is regarded as one of the first country to have

developed milk products such as ghee. Ayurvedic wisdom is unequivocal that cow ghee is an
important part of a healthy diet. With the body and mind being made of food, a daily dose of
ghee confers many benefits in regards to nourishment, promoting sattva (calm and peaceful
mind), digestion, assimilation and elimination. Ghee helps with balancing both Vata and Pitta
doshas, lubrication, clearing toxins and promoting agni, ojas, lymph and semen. However,
cow ghee has become relatively expensive in India today and there are also concerns over it
being an unhealthy saturated fat. For these reasons it has been widely replaced by artificial
vegetable ghee. Through assessing its Ayurvedic properties, one can deal with ghee in
dimensions that are quite impossible from the point of view of Western nutrition, and the
effects of this substitution are detrimental. This topic will be expanded in the last article
where contemporary scientific evidence in regards to the uses of ghee will be examined.
Ayurveda considers food as medicine and medicine as food, and hence the subject of the next
article will be how ghees effects in the body and mind are fully utilised in Ayurvedic
treatment of disease.