Abstract

GO GHRITA- COW’S GHEE – AN AYURVEDIC APPROACH

Singh M., Gaitonde H., Vaidya Anagha Chandan and Vaidya Rohit Mehta*

ABSTRACT

Ghee known as Ghritam, havish, sarpish and ajya, was used in ancient India as early as 1500 B.C. Rigveda, the oldest collection of Hindu hymns, contains numerous references on ghee, showing its importance in Indian diet. The health benefits from ghee can be fundamentally categorized as, those that are obtained from consuming ghee as food and those are obtained by using ghee as a medicine. Clarified milk fat or butter fat is known as ghrita. It is prepared by heating butter or cream to just over 100°C to remove water content. Goghrita is the best choice for food and medicinal purposes. So in Ayurvedic classics and tradition, if not specified, the word ghrita always applies to goghrta. Ghrita is one among the best Ajasrika Rasayanas. It is Ayu Vardhaka, Balavardhaka, Ojovardhaka, Vayasthapaka, Dhatuposhaka and is supreme in Snehana Dravyas. By virtue of its Yogavahitva, as per its ingredients the medicated Ghrita will be attaining properties of the ingredients without forfieting its own properties.

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