Traditional Foods for Improving Nutrition and Food Security!

“A seed is small but rich with possibility, like love, which is as humble as it is powerful.” —Pir Zia Inayat-Khan from “The Seed of Love”

Sacred Seeds
Artistic Display of Native Seeds- Cereal Grains, Millets and Pulses. Picture taken in a recent Seed Festival by Sustainable Livelihood Institute, Auroville

A recent FAO survey shows that less than 60-70yrs ago our ancestors consumed 150 types of foods, the current scenario is appalling to know that our diet has just 2 types of foods- Rice and Wheat.

Here are some questions for you to ponder-

  1. As a consumer, what is your contribution in reversing environment and health deteriorating factor?
  2. What are the benefits of adopting to traditional lifestyle/ traditional foods?
  3. Can preserving Heirloom/Traditional seeds be the solution to global food security?

I had an opportunity to attend ‘2nd Auroville Seed Festival‘ which happened in August 2018 at Bharat Nivas in “Auroville”. The Seed Festival hosted by Sustainable Livelihood Institue (SLI)-Auroville, is a celebration of traditional seed varieties, local farming communities and holistic agricultural practises. The event showcased over 350 traditional varieties. The event also showcased talks by several experts such as Environmentalist & Agriculture Scientist Mr.Pamayan, Mr.Ananthoo of OFM & Tula, seed saving expert Mr.Nel Jayaraman as well as leading Auroville-based farmers and seed savers including Krishna Mckenzie of Solitude Farm.

Seed Festival by Sustainable Livelihood Institute
Seed Festival-2018 in Auroville

Some excerpts from the Seed Festival event-

From the words of Pamayan ji– According to Tamil Sangam Literature the geographical landscapes are: Kurunji (Mountains), Mullai (Forests), Marudham (Agri Areas, Plains, Valleys), Neydhal (Seashore) and Palai (Desert, Parched Wasteland).

Quoting the words of a great Tamil poet and philosopher Thriuvalluvar–(Thirukural- Tamil to English Couplet 742): “maNinheerum maNNum malaiyum aNinhizhaR kaadum udaiya tharaN”.  English Transalation- The wealth of a country is not in its forts/buildings, but in its crystal clear water, an open space, a hill, and shade of beauteous thick forests (Mix of 7 types of crops) where the sunlight does not touch the ground thereby turning the soil into fertile land full of life.

Dating back to before 2000yrs, our forefathers practised Nature based farming in Kurunji landscapes; much importance was given to increase the organic matter in soil by adopting to no-ploughing & no-tilling farming , 7 crop farming (Mix of indigenous trees, small trees, shrubs, herbs, similar to Permaculture). Using manure from farm animals and composting the manure to increase the soil fertility were predominantly a custom in Mullai (Forests) landscapes. Rice & Fish cultivation was traditionally practised in Neydhal (seashore) landscapes. Rain Water harvesting techniques and installing Grand Annicut or Stone Barrier in running rivers/streams were implemented in Fresh Water Ecosystem or Marudham landscapes. Ancient Tamilians used 33 types of man-made structures for water harvesting and saving purposes, they were considered experts in building Stone Barrier structures. It is said that there were approximately 40,000 lakes in Tamil Nadu, and out of which 99.9% have vanished in the name of development- Bus Depots, government buildings, offices, etc..

Why did we loose our ancient Farming Techniques & Heirloom Seeds?

Genetic diversity of agricultural crops has reduced at alarming levels which has de-stablised fragile environment Eco-systems. Our ancient and local knowledge of land has been slowly destroyed or conveniently bought-away from us by wealthy corporations and government policies for economic gain. The reasons for wiping out the heirloom seeds and cropping techniques is to capture the highly profitable food market. Through a recent FAO survey, it is shown that less than 60-70yrs ago our ancestors consumed 150 types of foods, the current scenario is appalling to know that our diet has just 2 types of food- Rice and Wheat. How is that possible? You visit any supermarket, you see arrays of shelves with varieties of food items stacked in them, how on earth its just 2 types of food? Sadly, the answer is a yes! The main ingredient used in the manufacture of majority of foods are bi-products of rice and wheat.

The intake of traditional foods, naturally grown foods and wild foods (forest foods) has reduced, but we consume mono-agriculture based foods, industrial foods, fake foods, fast foods, GMO(genetically modified) foods, due to which we suffer from Low immunity and non-communicable (life-style) diseases like diabetes, kidney failure, thyroid, BP, heart disease, cancer, etc. have increased globally.

From the words of Ananthoo Ji– Only one GM crop is officially approved in India which is GM Cotton. However, an alarming report says that over 55 types of foods consumed in India are Genetically Modified. This is due to the imports (wheat, soya, etc) and manufactured foods of foreign origin which reaches our plates without proper health safety parameters from the government.

Traditional Foods for Food Security
A Clipping from a newspaper article.

Traditional foods are the only answer to boost our bodies natural immunity. A monopoly situation has been formulated by the greedy corporations to capture the food market profits by creating a difficulty to access our land based traditional and indigenous foods thereby reducing its consumption and health awareness to the public. Media and Advertisements play a lead role to confuse and favor public choices, especially children become the innocent victims, adults equally. Eg. paste with salt in it, manufactured drink claims to contain all the proteins and vitamins for a child’s growth, processed soya milk, pasteurized Milk, Pepsi ads by famous Sports person/ Actors, Breakfast cereals for weight loss, and the list goes on.

Monopoly through Fertilizer lobby, Industrial Seeds Lobby, GMO Crops:

Fertilizer lobby and Industrial Seeds Lobby is another culprit against Traditional foods. According to the Seeds Act, 1966., it is illegal to sell seeds by an individual farmer, only exchange is allowed. Yes, a farmer may feed the country and its people, may produce the seeds, but not sell ” Seeds”.  When seeds are under siege by laws and large corporations (Monsanto, Bayer) the farmer loses his/her heirloom (open-pollinated) seeds and traditional farming systems to high costing seeds hybrid and GMO seeds. Engineered seeds are those that cannot produce fertile seeds which can be sown again and these seeds require expensive, environmental and health damaging chemical fertilizers (glyphosphate) for very crop cycle. GMO crops are known to contaminate and damage generations of heirloom seeds. Large corporations will start removing the heirloom seeds from the hands of the farmer and establish or monopolize the seed market, thereby pushing the farmer to higher debts and suicide. Example, the GM cotton seed from Monsonta are bought and cultivated by 95% of the cotton growers accross India. Ironically, our country’s National Flag which has to be made to specifications set by our ancestors, including a particular size, measurement, a place to make the flag, and using natural fiber cloth Khadi; is now made by using GM Cotton.

Agrarian Economy, Seed Freedom and Seed Sovereignty:

A country’s economics is in its agrarian economy. We are in a state of seed emergency and the Agrarian economy lies in seed protection, seed freedom and seed sovereignty. Currently, 95% of GM cotton is dominating the Indian market, if a similar situation arises to Rice, Wheat or any other Vegetable crops, then the seed companies will dictate the food market by means of regulating and restricting seed availability to farmers. In not so far future, the seed corporations might refuse to sell seeds for farming activities in our land and instead we will be forced to establish expensive import links by growing food crops in 3rd world regions.

The Great Seed piracy takes control of the seeds of farmers and facilitates seed monopolies, seed regulations through laws, germ plasm (ex-situ), genomic mapping and gene editing through biotechnology and intellectual property rights backed by large corporations. Food security can only be achieved through seed protection. For instance, A traditional Rice variety- Thooyamalli, which has been domesticated through 2000yrs of perfection, and handed down through many generations which has seen many seasonal changes, pests, diseases and climate cycles, has to be revived through continuous growing (in-situ) of the crop and there by preservation of the seed is achieved. What happened to Rice variety IR8, a product of Green Revolution? It is does not exist now. Such is the situation of new age seeds which is released every year by means of biotechnology. Traditional farming practices and indigenous seeds are a valuable cultural heritage and indicators of biodiversity.

There is a local saying which translates to “When a siddhar dies, 100 herbs might risk becoming weeds”, it so happens because of lack knowledge to identify a weed which may as well be a health benefiting herb.

Significance of Re-adopting to Traditional fooDS:

Planting seeds of change in our decisions towards sustainable food choices is the only way forward. Ancestral food celebrates and honors our land and our ties to Mother Earth; indigenous foods are high in nutritional quality and is significant to promote good health outcomes, a means to alleviate poverty and malnutrition, prevents chronic life-style diseases like- Diabetes, Hormonal Imbalances, BP, Cancer, etc.

Significance of Seed Festivals:

Show your support to protect and promote traditional seed crops diversity by attending your neighborhood Seed Festivals. Seed Festivals are a movement, a culmination of passionate people committed to reviving heirloom seeds & traditional foods including Rice, Millets, indigenous foods; and is a way to bring public awareness to the economic and health importance of ancient food systems.

seeds balls
Hands on demonstration for kids to make Seed Balls. “Seed balls” or “Seed bombs” are mixtures of clay, compost and a seed. The mixture is rolled into a ball shape and left to dry for aerial seeding.  Masanobu Fukuoka popularized this ancient method of agriculture, where-by the seeds are thrown or dropped on land for aerial reforestation.
Celebration of Native Seeds
Bi-products of Oil seeds
Palm Leaf Products
Palm Leaf Products Displayed in Seed Festival.
Native Seeds Display
Native Seeds Display for Kitchen Gardening Enthusiasts

Solutions don’t care how the problem started.

Together we can be the Change- Lets Save Traditional seeds by consuming indigenous and local foods, else the future of our food, mother earth and its inhabitants are bleak.

Thank you Velu Anna for the opportunity!

Homemade Butter from A2 cows milk

Here is a pictorial representation to extract butter from A2/Natti Cows milk. This butter can be used to get healthy homemade ghee (recipe follows).

Ghee made at home with homemade butter gives wonderful aroma and taste than a store bought Ghee and its very healthy. Ghee made out of Holy Natti cow has amazing healing power than the ghee made of Jersey cows.

Click on http://swarnaprashana.org/amazing-facts-about-the-holy-cow/ to know more on holy cow

Method

  1. Start collecting the Cream or Malai from the boiled cows milk. You will get a good amount of cream when the milk is cooled completely. This can be arrived by refrigerating the boiled milk. Incase you forget to take the malai / cream from milk, you can take it from curd and mix with the rest of the collected malai.
  2. Store the malai in a Statinless steel container and refreigirate it. You can collect and store the malai for 2 to 3 weeks. Below is the cream/malai which was got from 1 ltr Natti cows milk and stored for 18 days. This quantity yields around 250 gms of butter.

cream-from-milk-and-curd

3. If you feel the butter is freezed and hard, jus keep it out until it becomes easy to take it in a spoon. But see to that it is cool, only then you can extract butter easily.

4. Keep 4 cups of water in the refrigerator and allow it to cool for half n hour.

5. Now take half of the cream in a Wet mixie jar and pour 1 cups of cold water. Use the pulse mode and whip the mixture in the mixie until you see the butter floating at the top (refer below pic). This might take 3 to 4 min of whipping. Please see to that the mixture is cold otherwise it would be difficult to take out the butter.

churning-in-mixie

6. Take out the floating butter with your hand and drop it in  bowl of cold water.

takin-from-mixie-1

immersed-in-cold-water

7. Repeat the same step with the rest of the cream. Once you have collected the butter, wash it well with the water in the which it was dropped.

8. Once washed well the soft homemade butter is ready.

takin-butter

9. Store it in a Stainless steel box and this can be stored for 2 days and can be used to preapare ghee

Note

*Always see to that the mixture cool which will make the process easier.

*If you feel you are not able to collect butter from mixie, jus freeze it for 5 min and whip again.

*We can also use a wooden buttermilk churner for extracting butter from cream or malai, which is one of the ancient and authentic method.

 

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Neer Dosa- Traditional dish with Poongar Rice (Womens Rice)

neer-dosai

Ingredients:

Procedure:

womens-rice

    • Wash and soak women’s rice for 8 hours minimum.
    • Grind the rice along with grated coconut and poha to form smooth paste. The consistency of the paste should be slightly thinner than normal dosa batter.

consis-1

    • Keep the batter covered for fermentation for minimum 8 hours.consis-2
    • Now, check the consistency of the batter to be a bit more thinner than normal dosa batter, add water if required.
    • Now add 1-2 tsp salt and 1/2 tsp sugar and mix the batter well.
        • Now smear dosa tawa (preferably iron tawa, avoid non stick and induction tawas) with coconut oil using coconut fiber.

smear-with-coconut

      • Heat the tawa for 2 mins, now pour dosa batter starting from outer circle and ending with inner circle and spread it with laddle to make circle.

pour-batter-from-outer

 

    • Pour coconut oil little by little on the sides of dosa to complete the round and cover.

cover-and-cook

  • Once the dosa is cooked, flip the other side and cover.
  • Remove from tawa and serve hot with a dollop of desi cow ghee or fresh butter and coriander-mint chutney.

ready

Note:

 

Author: Rakhi Kashyap

I am a simple human just like anyone with curiosity for nature and life. I am totally in love with India and often amaze at the deep culture every state in India has to offer right from food to traditions to temples to homes. I am blessed to have experienced just few state cultures like Karnataka, Kerala, Gujarat and Maharashtra. The ancient wisdom each culture in India offers great insight into how our ancestors connected almost everything for our well-being.

Jeera Pepper Rasam for Cold

Ingredients:

Pepper : 2tsp
Dhania seeds : 2tsp
Arisi Thippili (long pepper) : 1 1/2tsp
Thur dal : 1/2 tsp
Jeera : 2 tsp
Curry leaves : 2 to 3
Pudina leaves : 4 to 5
Tamarind : a small lemon size
Tomato : 1
Coriander leaves for garnishing

For Tempering
Ghee – 1tsp
Mustard – 1tsp
Curry leaves – 2 to 3

Method :

Soak Tamarind in water for 15 min
Heat a kadai and dry roast pepper, dhania, arisi thippili (long pepper) and thur dal and fry till it changes colour. Add curry leaves and pudina and swich off the stove. Grind into smooth paste by adding water.

Extract juice from the soaked tamarind add salt, turmeric and hing. let it boil. Add the ground paste once raw smell goes add reqd quantity of water and allow it to froth.(Rasam must not boil)
Heat a kadai and temper the items provided above and add to the rasam. Finally add tomato, coriander.

You will feel really releived from the body pain due to cold. The Arisi thippili used, gives a stong taste in the tongue which will soothe the throat.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Health-Mix made from traditional ingredients

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Today our Kids are not getting their sufficient energy through their Irregular food habits. So we are feeding unnatural foods drinks and so on.

Many times, the greatest secrets to our healthy living is with our granny. In our house, we never had those modern so called health drink. Many people do not have time or know to get these forgotten natural food ingredients to make a health mix that we can consume daily. When I was connecting farmer’s traditional products to parenting community, one of the key questions all the parents or old age people ask me was, can I recommend a good natural health mix. So I decided to get my granny’s recipe we used for ages. Not to be surprised, it was a big hit! Now, I am horned to share this recipe to our holistic parenting group.

Ingredients

S.No Ingredients Description
1 Mapillai Samba (traditional rice) Known as Bridegroom’s rice :). It helps in increasing Ojas in our body (energy). This rice is said to improve digestion, cure mouth ulcers, Fight against cancer, Increase haemoglobin content in blood and peoples with diabetic also can consume this rice.
2 Kodo millet Known for medicinal properties (including anti-diabetic and anti-rheumatic attributes), helps heal wounds and has a tranquilizing effect.
3 Little millet Known help prevention of constipation & heals all the problems related to stomach. It improves the semen counts of men. It also helps for women with irregular periods problems. Its high fiber helps to reduce the fat depositions in the body.
4 Barnyard millet Known to have 6 times high fiber content when compared with wheat. Its a gluten free millet with high calcium, phosporous & fiber. It is high in carbohydates and fat too. It helps to maintain the body temperature. It acts as a good anti oxidant too.
5 Foxtail millet
Known for its rich in dietary fiber and minerals such as copper & iron.It helps us to keep our body strong and immune.It helps to control blood sugar and cholesterol levels.
6  Pearl millet  Known for have 8 times more iron of the rice. It is very rich in Calcium, Protein, Iron & Magnesium. It helps to reduce the bad cholestral level in our body. Its a great body coolant. It helps to improve the digestion power & heals stomach ulcers too.It helps to improve bowel movements & prevents constipation. It makes our body strong. It helps to increase the secretion of milk for lactating mothers.
7 Ragi It reverts Skin aging, Increases Lactation, Helps Digestion, Treats Anemia, good Source of Protein and Amino Acids, Aids Relaxation, Reduces Cholesterol, Controls Diabetes, Increases Bone Strength and Helps in Weight Loss.
8 Sorghum It has vitamins like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorous, and potassium, as well as nearly half the daily required intake of protein and a very significant amount of dietary fiber.
9 Green gram Known for its rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, potassium vegetarian protein. As per Ancient Chinese medicine it also contains anti-cancer properties.
10 Black gram  Known for Anti inflammatory properties and strengthens nervous system cure male and female sexual related problems.
11 Horse gram  Known for its rich in iron, calcium and vegetarian source of protein.
12 Bengal gram  Known as Energy booster, Diabetics, Digestive system, Treat anemia, Eliminates stones,  treatment of curing skin problems like acne, pimple, dermatitis, eczema and scabies etc.
13 Roasted gram  it prevents constipation and lessens the risk of heart disease also a good source of calcium, potassium and magnesium.
14 Ground nut  Known for health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
15 Dry ginger  Known to relief from gastrointestinal distress, very beneficial in the prevention of motion sickness. It reduces nausea and cold sweats, dizziness and vomiting.
16 Pepper  Known to relief from cold, detox your skin, and even help fight cancer and lot more.
17 Cardamom  Anti-Carcinogenic Properties, Good for Cardiovascular Health, Control of Cholesterol, Anti-Depressant, Treating Urinary Disorders, Anti-Asthmatic Property and Anti-Inflammatory Properties and lot more.
18 Flax seed Know for its omega 3, Reduce Hypertension, Depression, Liver Disease and lot more.

It takes 2 people as a team to work for at least 7 days to prepare this mix, end result is 54 kg to 72 kg pack. Since there is no preservatives, buy only quantity that you plan to use within few weeks.

How to Use/Cook?

For single person – Take 250ml of water, make it warm, put 2 spoons of this health mix, stir with warm water for 2 minutes. After that, add little organic jaggery and drink it.

You can make Porridge, Adai dosa, Puttu, Paayasam, etc.

Cost is Rs.380 / Kg. You can reach us at +91.9042642642 or mani@greenhands.in

We are part of Greenhands, a community driven shopping project, that revives Indian indigenous traditional organic food. A project initiated exclusive by parents for parents at whatsapp holistic group.

Author: Mani

Manikandan was an Internet Marketing Consultant. Few year back, listening to his inner calling, he quit his career to pursue his passion, to revive our ancient foods. Currently he is heading www.greenhands.in project connect farmers and ancient healers to the community. you can reach him at +91.9042642642 or mani@greenhands.in

The miracle rice “Karuppu Kavuni Arisi”, Black Kavuni Rice.

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In olden days, the Chettinad community in south India were known for their wide spread of trading network ranging from Arabia to South East Asia. During their business travel to sell our Indian spices, precious stones, and so on, there was huge cultural exchange of value and knowledge. Best example is Burmese teak to adorn their palaces, and less known rice to south India, which has become a part of their cuisine as well, Karuppu Kavuni Arisi, black kavuni rice.

All these ancient rices are packed with health benefits than these Modern day supplements. There is rice for every human need. Sample this, there is a rice called a maapillai samba, given to married people or people trying to conceive, fundamentally it increased the ojas in the body. There is another rice variety called as Neela samba, which would increase lactation for feeding mothers. The list goes on and on.

Black Kavuni Rice was once served only for royal family in china. General public was denied access to this rice, probably merchants were always friends with royal families that’s how they got their hand with this rice varities. Even today there is no chettinad wedding without black kavuni rice desserts.

Black rice, white dishIn ancient days, when a girl attends puberty, they used to make black rice pudding (called as puttu also known as Rangoon puttu). This is because this will help her stabilizes her body and increase the iron in blood and stops accumulating fat in back and hip region, a place women add more fat. Over a period of time, we forgot the black rice and we only followed the ritual and pudding part. Even today, in some part of villages, when a girl is getting ready to be married, they used to give black rice based food to rebuild her into proper shape.

American Chemical Society (ACS) says, one spoonful of black rice contains more anthocyanin antioxidants than a spoonful of blueberries.
Today lot of scientific data points are surfacing about this miracle rice, American Chemical Society (ACS) says, one spoonful of black rice contains more anthocyanin antioxidants than a spoonful of blueberries. Until then, blueberries was considered the richest source of anthocyanin antioxidants. Black kavuni has 18 amino acids, zinc that counts for immunity, iron that counts for carrying oxygen and the list goes like, copper, carotene, anthocyanin and several important vitamins. Our ancient healing text says, black rice helps to prevent cancer, diabetes and heart disease. This is very good for your kidney, stomach and liver. Another beauty of this is. Due to high fibre content, consuming just 1/3rd the quantity is more than enough for the day and you will not feel hunger. It is amazing to see how our ancestor’s contribution for balanced holistic life. That is why they say, food is our medicine and medicine is our food!
How to Use/Cook? (Recipes) You can prepare Sweet Pongal / Adai / Puttu / Dosa. Check here for some quick recipes. 
One of the purpose of our group is to create awareness of our ancient rich food habits, that can be incorporated in our daily life to keeps us healthy, and avoid those junk, cereals, chemical based food. If you like to order this rice, Mr.Mani has got a commitment from farmers to supply 108 kgs to our parenting group. Each family can order either 1kg or 2kg max. This is more than enough for a family for 4 members / month.

We are part of Greenhands, a community driven shopping project, that revives Indian indigenous traditional organic food. A project initiated exclusive by parents for parents at whatsapp holistic group.

Author: Mani

Manikandan was an Internet Marketing Consultant. Few year back, listening to his inner calling, he quit his career to pursue his passion, to revive our ancient foods. Currently he is heading www.greenhands.in project connect farmers and ancient healers to the community. you can reach him at +91.9042642642 or mani@greenhands.in

Cow’s Ghee – The Super Food.

Ghee/Clarified Butter: Ghee, Cooled

One of the primary ingredients of suvernaprashana is ghee, along with swarna (Gold) bhasma,  Madhu (honey), herbs, arka and so on. Cows ghee is the satwik sacred food commonly used in Ayurvedic medicines.This is also called super food.

Plain cow’s ghee itself is medicine in Ayurveda. It improves digestive fire, memory, intelligence, voice, luster, skin softness, immunity, strength, lifespan, eye strength. Traditional ayurvedic practitioners used old ghee or Puranic ghee  such as 1 year, 10 year old and even 100 year old ghee as medicines. It was used in treating intoxication,epilepsy insanity poison fever etc.100 times washed ghee is commonly prescribed for treatment of wounds, burns, scars herpes leprosy and other skin diseases. It is a very good anti-aging moisturizer.

Ghee balances vata dosha and pacifies pitta. Medicated ghees form the major part of treatment in problems  arising out of vitiated pitta dosha. Along with balancing the doshas it also acts on increasing the ojas – the subtle essence of the tissues that is responsible for life, radiant health, strong immunity, vigor, longevity and overall well being of an individual. The ageing factors in the body reduces ojas that is overcome by adding ghee in food. Ghee increases longevity slowing down the ageing process .

Ghee Candles
Cow’s ghee enhances physical as well as mental strength building the aura. Modern science says ghee lit lamp emit maximum satwik frequency that remain for hours even after the lamp stops burning. The subtle frequencies emanating from the ghee lamp activates soul energy of the worshipper and purifies the chakra. Ayurveda also mentions that ghee acts as aphrodisiac, relieves sins, poverty, toxicity and evil spirits.

It is the best  fat suitable for human consumption. Children should always have ghee in their diet as It helps to promote better health, strengthen the body, improves the memory power. Cows ghee is very good source  of nourishment of  mother and baby. It can ensure the normal growth and development of the infant and prevent birth defects when taken during pregnancy.

Ghee is proved to beneficial in controlling cholesterol, blood pressure, thyroid dysfuntion, weight loss anti inflammatory and lot more. Our India’s indigenous desi cow’s ghee is a boon to us in treating many medical conditions where modern medicine has found no complete solution. Ghee is caesin free, gluten free and lactose free and very high in fat content. It is very good natural ketogenic diet.  Ketogenic diet forces the body to burn fats rather than the carbohydrates.and diet is seriously recommended by many physicians worldwide for treating especially epilepsy and ADHD and there has been evidence of benefit in treating obesity, type 2 diabetes, high cholesterol, epilepsy, Alzheimer’s and Parkinson’s Disease with this diet. These conditions are treated traditionally in Ayurveda using ghee preparations.

Ghee or Clarified Butter
Ghee is known for the healing properties. It facilitates fast recovery from wounds and bedsores. It reduces inflammations by reducing the leukotriene secretion as well as prostaglandin. Majority of the fat content in the ghee consists of saturated fatty acids that contains  85%  short chain fatty acids which are are easily digestible and immediately utilized by the body. So the medicated ghee used in ayurvedic treatments is absorbed into the system very fast and facilitate the transport of active principles of the herbs.

Ayurveda says ghee is yoga vahi that means it is used as carrier media for the transport of active principles in herbs and it assimilates the properties of the herbal ingredient without losing its own properties. The ghee being very good lipid base is used for transport of the active principles across the cell membrane even the blood brain barrier. Mostly memory & cognitive power enhancing medicines are ghee based.

Our body loves ghee because of its primary ingredient the butyric acid. Butryic acid is produced by the intestine on their own. The microbes  of the gut breakdown the ingested fibre content in the food and convert them into butyric acid and this butyric acid supports the gut related immunity which delivers up to 80% of body’s overall immunity. The high concentration of butyric acid is believed to inhibit cancerous growth .Ghee is the most concentrated source of butyric acid.

Organic ghee is one of the highest natural sources of CLA (Conjugated Linoleic Acid) It is  a special type of fat and has anti-oxidant property which promotes the healthy metabolism. which aids weight loss, prevents onset of diabetets with lowering insulin resistance .

The traditional ayurvedic cleansing technique known as panchakarma uses ghee for detox. It is given over series of morning in increasing amounts day after day.This ghee  penetrates into nourishing and lubricating GI mucosa, stimulates biliary secretion and releasing more enzyme and hormones. It has lipophilic effect on other fatty acids and fatty toxins, it pulls out fat soluble toxins out of body. In ayurvedic terms, the vitiated doshas are pulled out and brought into the koshta for elimination. These wastes and toxins are brought back to the intestinal tractand expelled by procedures like vamana, virechana vasti, etc. This method also improves the ratio of HDL or good cholesterol to LDL the bad cholesterol.

Ghee has the ability to increase the level of  fat soluble vitamins A,D,E,K in the blood by attracting them and making them digested along with itself. These micronutrients are important antioxidants and very essential for the healthy growth and development body as well as reduce the risk of cancer and heart disease.

Ghee cooling
Ghee is the best oil for cooking and frying as it has the high smoke point and  stable at high temperature.It doesnt break down to form deadly free radicals.It  also has a  long shelf lifeIts alkaline nature also helps to offset the acidity in the blood and  maintain good health. According to Ayurveda, Ghee is the best among the four fats as it gets digests faster compared to others and also increases the digestive fire.

The benefits of using ghee is endless, consumption it on daily basis especially for children, old children and weak. It should be an essential ingredient in their food. The ingestion of Ghee is like offering the finest of fuels into the fires of digestion-Agni. Ghee is one of those dietary ingredients that can be consumed by all at all times. Make sure you add this in your life daily!