Benefits of consuming ghee on an empty stomach
India is known and loved around the world for numerous things – yoga, dance, music, food, Ayurveda, and, undoubtedly, milk. One of the many milk products that we cherish is ghee.
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India is known and loved around the world for numerous things – yoga, dance, music, food, Ayurveda, and, undoubtedly, milk. One of the many milk products that we cherish is ghee.
Ghee has been consumed each day for thousands of years in India. It is said to be dietary gold. It suffuses life into everything from pulao to khichdi, paratha, roti, halwa, pak, paneer, and even thousands of tales around it.
Today, we will understand how consuming ghee on an empty stomach helps and how to consume it right .
Benefits of Consuming Ghee (Empty Stomach or Regular Basis)
Ghee has been mentioned in Ayurveda numerous times. These mentions elevate ghee to be beneficial in several areas, such as brain, digestion, respiration, skin, circulation, and whatnot. Let’s churn out all the proven ghee benefits one by one.
Let’s understand how exactly consuming ghee on empty stomach affects us.
Dr. Rashi Gupta, an Ayurvedic doctor, says, “Consuming ghee on an empty stomach might not be suitable for everyone; it should be tailored to an individual’s body type and specific health conditions.”
For example, if someone struggles with lack of sleep, the evening might be a better time for them to consume ghee.
Incorporating ghee into cooked foods, such as adding it to dals or using it in a hing tadka, can be easier to digest than consuming it on an empty stomach.
However, consuming ghee on an empty stomach can be beneficial in certain conditions, but it is crucial to consult with an expert beforehand.
1. May address digestive issues
Ghee helps to balance vata and pitta doshas, and is ‘AGNIVARDHAK’ which may support healing of digestive issues such as constipation etc.
Several studies focus on the fatty acid profile of ghee. These studies have focused on its fatty acid components like short-chain fatty acids (SCFAs), medium-chain triglycerides (MCTs), conjugated linoleic acids (CLAs), etc. The outcome? These compounds benefit digestion. How?
Fatty acids present in ghee may:
- Enhance nutrient absorption
- Strengthen gut wall – this prevents leaky gut.
- Boost gut immunity – this leads to better health and less. [1]
While more studies are needed to understand how much of these healthy compounds reach the intestine, Ayurveda and present research suggest that ghee enhances digestion.
2. Providing a rejuvenation boost
Ghee is recognized as a ‘Rasayana’ in Ayurveda, a Sanskrit term meaning to nourish and distribute nutrients throughout the body.
3. Acting as a medhya (brain tonic)
Life stays good when the brain is healthy. Medicated ghee such as brahmi ghrit, may enhance concentration and focus, helping you manage stress and improve mental clarity throughout the day.
Ghee has been linked to several brain benefits in Ayurvedic texts.
Ghee contains several healthy compounds like short-chain fatty acids, omega-3s, and conjugated linoleic acids. These components may promise strength and better functioning for the brain. These fatty acids may offer several benefits such as:
Besides these, some other benefits that come with consuming ghee are:
4. Soothes Skin
Ayurveda believes that ghee heals skin. It is suggested for various skin ailments. The reason is said to be its antioxidant, antibacterial, and antiseptic properties. [4]
Actually, in Ayurvedic practices, ghee is often infused with beneficial herbs and other compounds to create powerful formulations for treating skin conditions. Ghee’s ability to promote skin health may also be attributed to its rich nutrient profile, including vitamins, antioxidants, and fatty acids.
5. Wound Healing
Apart from its skin-healing potential, ghee has also long been used to treat wounds. Because ghee acts as an excellent carrier, it is added to herbs and applied to the wounded regions. Not only this, ghee, in itself, possesses strong wound-healing properties. [5]
- Its anti-inflammatory properties reduce inflammation and reduce pain
- Ghee speeds up wound closure and thus quickens skin repair
6. Eye Health
Ghee has shown potential in managing some eye disorders. You may find several ghritas such as triphala ghrita and jeevantyadi ghrita that use ghee as a base. These Ayurvedic medications have been used to support management of dry eye syndrome and even myopia. [6]
How To Consume Ghee?
However, know that consuming ghee on an empty stomach is not very ideal for every individual. It is best to consult a doctor if you are going for long-term consumption.
Know that heating ghee too much or using it for deep-frying may not be great for your health.
Conclusion
Go as deep as you want in the path of Ayurveda. You’ll always find ghee there. It has over 700 mentions in Ayurvedic texts, most among all dairy products. If we go by these texts, ghee is a golden food that we all must consume. And studies prove it as well.
Whether it’s supporting brain health, improving digestion, strengthening immunity, or potentially benefiting the heart, ghee’s power is undeniable. Its use in skin care and wound healing, as well as its potential for eye health, takes the tale even further. Brilliant!
Also, know that heating it too much changes its profile and makes it work against our health. Also, always consume it in moderation. Going over the bar may not benefit you.
So, what’s stopping you from churning out the power of ghee?
FAQs
#1. What is ghee and its benefits?
Ghee is a form of clarified butter that is used in Ayurveda due to its several benefits. It enhances digestion, brain health, immunity, and skin health, heals wounds quickly, and even promotes eye health.
#2. Is ghee actually healthier than butter?
Ghee may be a better alternative to butter because of its rich nutrient profile, higher heating point, no lactose content, etc.
#3. Is ghee healthier than refined oil?
Ghee maybe a superior alternative to refined oil due to its rich nutrient profile and comparatively lower trans-fat content.
#4. What is ghee made out of?
Ghee is made out of milk. Traditionally, cream is separated from milk, left to ferment, and churned, and then the separated butter is heated to obtain ghee.
