**Anti-Inflammatory and Anti-Cancer : Researchers are using oral butyrate supplements and butyrate enemas to treat inflammatory bowel diseases such as Crohn’s and ulcerative colitis.
**Nutritionally Rich Like Coconut Oil : Ghee is rich in medium chain fatty acids which are absorbed directly to the liver (like carbs) and burnt as energy. Athletes can use ghee as a consistent energy source.
**Molecules of Emotion : Modern research is now revealing that negative emotions have a chemical nature. This is what ancient cultures have always maintained, that the mind and body are one. These chemicals are attracted to and stored in fat. Ghee can be used to replace those fats. Plus, if used properly in a cleanse, can attract and pull out these emotional toxins so they can be cleansed from the body.
**Weight Loss : The energy from these medium chain fatty acids can be used to burn other fats in the system and lose weight.
Ayurvedic physicians have been using ghee enemas for centuries to decrease inflammation.
**Enhances your essence - As reported by Paul Pitchford in Healing with Whole Foods: Asian Traditions and Modern Nutrition, ghee boosts ojas, the underlying essence of body issues; this leads to an increased immune system and greater longevity.
**Increases agni - In Ayurveda, proper digestion revolves around agni, the body's digestive fire. Consuming ghee boosts one's agni, leading to better digestion and faster metabolism.
**Positive Food : Within Ayurveda, ghee is considered one of the most satvic foods. Satvic foods promote positivity, growth and expansion of consciousness.
**Holy Cow : The positive subtle effects of ghee is said to come from the fact that it comes freely from cows. Cows are special or holy because they receive and store thousands of spiritual energies from the environment. The milk from cows therefore contains the essence of all those energies and ghee is the essence of the milk.
==Ghee recipe==
Makes 2 cups
1. Melt 1 pound of unsalted butter in a heavy saucepan over medium heat. Add 3 or 4 cloves if you wish. This will aid in the clarification and lend a delicate flavor.<br>
2. As soon as the butter begins to boil and foam, reduce the heat to a simmer. Keep the melted butter at a steady simmer until it is golden in color and no foam remains on top.<br>
3. When the crackling sound stops, the ghee is ready.<br>
4. Cool the mixture and strain it into a sterile quart jar. Discard the curds from the bottom, as they are almost pure cholesterol.
==Used in Formulation==[[Chyawanprash]]
[[Category:Treatments]]
[[Category:Food Therapy]]