Lisa A.W. asks:

“You sell Mum’s Masala and Pitta Masala. The detox recipe(s) [from last week] recommend Mum’s Masala. What I’m wondering is … if Pitta predominant people should substitute Pitta Masala?” – Yes! Specially if you are a high pitta type. The Mum’s Masala is tridoshic, unless you are high Pitta, and unless it bother you, it is a somewhat better option to use. But Pitta Masala is a good replacement option for Mum’s Masala in all detox recipes.

Vidhya asks:

“I have been seeing a SVA practitioner for my child and also following the great newsletters in my email. Why is sauerkraut not recommended in SVA practice? I hear cabbage is healing, but why is it not recommended in sauerkraut form? (And) should lentils be soaked for a few hours before cooking to reduce the phytic acid, so it is easier on digestion?” – Dear Vidhya: Sauerkraut is not recommended in SVA simply because it is a highly acidic food. Even though  the healing benefits of sauerkraut may be extolled because of the lactic acid bacteria produced as a side-effect of the pickling process. Healthy human colons contain many beneficial bacteria which feed on the waste left over from our digestion, creating lactic acid. Without these beneficial bacteria the human digestive system becomes home to harmful parasites and yeasts, resulting in the condition of candida.This is in addition to the health benefits offered by all cruciferous vegetables (a category which includes cauliflowers and brussel sprouts as well as cabbage), such as being high in vitamins A and C. Studies have shown the cruciferous vegetables can help lower cholesterol levels. Cabbage also provides a rich source of phytonutrient antioxidants. However, Sauerkraut is an extremely acidic food that can aggravate Pitta Dosha on very deep tissue levels. While it may be beneficial to consume cabbage, pickled cabbage prepared as in the Sauerkraut recipe is not recommended. And there are better and safer, according to SVA, sources for populating your gut with beneficial bacteria, such as Probiotic Coconut drink, (watch our SVA Health channel on yourtube.com). Yes, you may soak your lentils but it is not necessary. Cooking with a good spice blend always helps with digestion. However, soaking may also reduce cooking time. 

Ann D. asks:

“Is the Guduchi nectar in a matrix of orange and grapefruit gel? Are there any products that are not in this base. It appears that I must take a cholesterol lowering drug and ingestion of grapefruit is contraindicated. I currently use several of your products and am concerned about this.” – Dear Ann: Vaidya’s nectar drops all contain Grapefruit and/or Sweet Orange as part of their synergistic formula, even if in very minimal negligible quantities. Please check with your medical doctor about possible herb/drug interactions.

Before one can begin the process of self-nourishment, it is helpful to understand the practices and basic concepts behind the methods. Shakha Vansiya Ayurveda, a unique lineage of knowledge, has a rich history, meaning, and purpose. But what does the name mean?

“Vansiya” is the lineage and “Shakha” is the name of that lineage. In addition, “Ayu”, means life and “veda” means eternal wisdom. Shakha Vansiya Ayurveda speaks to the idea of one lineage and its wisdom and knowledge about life. With a unique history, one that speaks of ancestors coming to India during Lord Krishna’s era, some 5,000 years ago, this line of Ayurveda provides a compelling, deep-rooted set of methodologies.

For millennia, the philosophy behind Shakha Vansiya Ayurveda has been focused on understanding and supporting the flow of energy, or prana, in our lives. Unlike mainstream Ayurveda,  SV Ayurveda, has a more comprehensive way of understanding and describing ayu, one that is informed by the canonical texts but also by the experiences of the hundreds of vaidyas who have passed down their knowledge from father to son or daughter.

So what are the primary tenets of Shakha Vansiya Ayurveda?

According to this lineage, the circulation of energy or “prana” in the physical body is the essence of Ayu. SV Ayurveda looks to enhance, understand, and focus the perception, flow, and ultimate use of prana in the body. This vibrational energy, prana, creates and nurtures every visible and non-visible material in life as we know it, as well as in the rest of the cosmos.

This energy comes from all corners and all things around us – the water we drink, the air we breathe, the food we eat, and even the laughter and good relationships we have in life. For a healthy, nurtured life, one must retain the prana found in these things.

SV Ayurveda is centered around this very idea: maintaining and enhancing the prana inside and around us. It teaches one how to make food without losing prana; it teaches one to identify foods with either prana or anti-prana; it teaches one to get the most prana from anything in life, be it natural aromas or the gentle, loving touch of another.

It is a principle in SV Ayurveda to avoid that which lacks or blocks prana. This is most often synthetic, unnatural things one encounters in the world, such as the cars many find themselves stuck in or the unhealthy foods that are made of unnatural ingredients not meant for regular consumption.

Practicing SV Ayurveda means understanding these principles in a modern scientific context while continuing to follow and understand the ancient scripture and oral tradition from which it grew. As we begin to develop an understanding of the energy that makes up life and that flows through us just as in any living entity in nature, we grow healthier, wiser, and become better prepared to help and guide others.

1.) Why is Vit D is increasingly in the news?

• Recent findings confirm that 30-50% of Americans suffer from Vit D deficiency.
• Vit D deficiency is now associated with 17 types of cancer, heart disease, high blood pressure, diabetes, autoimmune disease, chronic pain, osteoporosis, asthma, and more recently with autism.

2.) According to the SVA perspective, why is there an epidemic?

• SVA confirms that our immediate primary source of Vit D is sunlight. Sun exposure is an easy, reliable way for most people to get vitamin D. Exposure of the hands, face, arms, and legs to sunlight two to three times a will cause the skin to produce enough vitamin D (the necessary exposure time varies with age, skin type, season, time of day, etc). But getting Vit D through sunlight has become problematic because UVB is absorbed through the skin, and the liver and kidneys play a major role in transforming UVB to Vit D.
• SVA highlights the fact that in this day and age, due to toxins in the food, stress, toxins in personal care, make-up, or the chemicals in the water we drink or shower in, are putting an extra load on the liver because the liver is the organ that has to deal with all kinds of toxins that enter the body either orally or transdermally. So when the intelligence of the liver is compromised due to artificial chemicals artificial colors, flavors, scents, then it is not able to fulfill it functions of transforming UVB into Vit D optimally. The same thing happens to the kidneys. That’s why even though people may eat Vit D rich foods (milk, cheese, yogurt, etc) and get enough sunlight on a daily basis, their Vit D levels remain low.
• SVA approaches the epidemic from a holistic point of view, not just recommending transdermal creams that bypass the liver in order to get absorbed; SVA also stresses the importance of diet and recommends special regimens for improving the health of the organs.

3) Is the Transdermal approach unique to SVA or are other researchers and scientists also talking about?

• The efficacy of the Transdermal approach is still not as well documented and appreciated as it has been in the ayurvedic and, more specifically, in the SVA tradition. However, scientists are catching on. In Canada, there has been some pioneering work in this aspect, view this link: http://www.youtube.com/watch?v=OsRvoZNDLSc&feature=youtube_g data_player

4) What specifically is Vit D’s function in the body?

• Vit D has many important functions, most prominent of which is the absorption of calcium. Scientists confirm that calcium deficiency in the physiology is correlated to low levels of Vit D. Vitamin D is required for the regulation of the minerals calcium and phosphorus found in the body. Our bodies need vitamin D in order to absorb calcium from the intestines.
• Ultraviolet light (from sunlight) helps our skin cells convert vitamin D from an inactive into an active state. If we do not have enough vitamin D, calcium that we get from the food we eat is not absorbed properly, causing hypocalcemia (lower-than-normal blood calcium) to develop. Hypocalcemia results in deformities of bones and teeth, as well as neuromuscular problems.

5) How is Calcium related to Vit D and what diseases can result from lack of calcium?

• When calciumis low in thebody and de-mineralization or inadequate mineralization of the bone is in effect, Osteomalacia occurs. Osteomalacia is the softening of the bones caused by defective bone mineralization secondary to inadequate amounts of available phosphorus and calcium, or because of overactive resorption of calcium from the bone as a result of hyperparathyroidism. Osteomalacia in children is known as rickets, and because of this, use of the term osteomalacia is often restricted to the milder, adult form of the disease. It may show signs as diffuse body pains, muscle weakness, and fragility of the bones. The most common cause of the disease is a deficiency in vitamin D, which is normally obtained from the diet and/or from sunlight exposure.
• Many of the effects of the Osteomalacia disease overlap with the more common osteoporosis, but the two diseases are significantly different. There are two main causes of osteomalacia: (1) insufficient calcium absorption from the intestine because of lack of dietary calcium or a deficiency of or resistance to the action of vitamin D; and (2) Phosphate deficiency caused by increased renal losses.

6) Why did Vaidya create a Transdermal Vit D product?

• Vaidya and his father, Vaidya Kameshwar Mishra, used to successfully treat rickets in young children and infantsin India 35 years ago. They used the transdermal method as it was the safest and most efficient. Rickets is a childhood bone disorder in which bones soften and become prone to fractures and deformity. The main cause of rickets is a lack of vitamin D. Not having enough calcium in one’s diet may also be a cause of rickets. Some childhood kidney and liver diseases can cause rickets, as may a digestive disorder complication that affects calcium and phosphorous absorption.
  To understand betterwhy Vaidya choosesthe Transdermal route, you may watch his DVD on Vit D. Vaidya organized his research findings and ayurvedic material into a course to teach the SVA holistic method of addressing Vit D deficiency: a special protocol of herbs that supports the liver and helps enhance absorption in addition to a special diet that supports the liver and its functioning (this course material is available on DVD on www.chandika.com).

7) Are the SVA Transdermal Vit D results clinically confirmed?

• Hundreds who have tried it over the past year have let us know how it has helped increase and balance Vit D levels in their bodies.
• A resident of Southern California, Darci S. was clinically diagnosed with sever Vit D deficiency and kept records of all her tests and progress, through regular blood tests before and after using Vaidya’s SVA Transdermal Vit D cream. She just recently tested completely normal levels of Vit D in her blood report. Darci S. is 65 plus years old. She came to see Vaidya for the first time a little more than a year ago complaining of multiple digestive issues, and acute Vit D deficiency. Doctors had prescribed her high doses of Vit D pills but she had decided not to take them because she was aware of the possible side-effects.[i]She was confident about following the SVA diet and full protocol including the Vit D transdermal cream. Below are her initial and final results as requested by her medical doctor, for Vit D and Hydroxy collected the first time on September 8, 2011 with final results collected January 3, 2012.
  September 8, 2011:
  Component                   Your Result                       Standard
  Range                              Units
  Vit D 25-Hydroxy          25                                            30-100ng/ml
  Vit D, 25-Hydroxy, D3  25                                          NOT ESTABLISHED
  Vit D, 25-Hydroxy, D2  <4                                          NOT ESTABLISHEDJanuary 3, 2012:
  Component                   Your Result                       Standard
  Range                              Units
  Vit D, 25-Hydroxy          52                                           30-100ng/ml
  Vit D, 25-hydroxy, D3   52                                          NOT ESTABLISHED
  Vit D, 25-Hydroxy, D2  <4                                          NOT ESTABLISHEDYou can notice how Darci’s Vit D levels went from 25 to 52 within less than 6 months. She accomplished this with only the Vit D Transdermal Cream and following the SVA diet. Vaidya has now created an even better product, the Vit D Roll-On that is easier to use.

8) What is the difference between the Vit D Transdermals Creams and Roll-Ons?

• Unlike the transdermal creams,the roll-on contains both lipid and water soluble micro-molecules. What does this mean? The classic Transdermal Marma System creams were lipid soluble, in that the herbal and aromatic molecules contained in the jar were best delivered and transmitted primarily through the fat tissue.
• After the creams, Vaidya created the water based formulations that contain no lipids at all so that the herbs would get absorbed into and be carried by the blood tissue and delivered to their destination even faster. The water-based Roll-Ons, such as the Super-Sport Roll-on, can be carried to work and applied freely without fearing the Shea butter grease stains on the desk or office clothes.
• Finally, for optimal benefit, Vaidya created a product that was simultaneously lipid and water soluble, so as to have both immediate as well as sustained deeper and long term delivery, and not leave a greasy film after being applied! This is the new generations of Transdermal Roll-On products: the lipid and water-soluble Roll-Ons!

9) How much Vit D is in the SVA Vit D Roll-On?

• The SVA Vit D Roll-on has lipid soluble Vit D3 along with the ayurvedic water soluble herbal extracts blended in. In one gram of this Roll-On you will get 3400 IU (international units) of Vit D.
• This Roll-on has a non-sticky aromatic base, so you really don’t need to apply too much. Apply it 1-2 times a day on the wrists or armpits in 2 strokes. This is all you will need for approximately one gram to be released into your skin and get absorbed.

10) Are the Roll-Ons greasy and sticky like the Transdermal Creams?

• They are totally non-sticky and non-greasy, highly aromatic, they get absorbed in even faster time, and serve the purpose of both long and short-term herbal delivery into our system.

11) Where do you apply the Vit D Roll-On?

• The Roll-On can be applied on the wrists, the lower back, and ideally, under your armpits where there are some hormonal glands that help with fat metabolism.

12) What is the Vit D Roll-On and Deodorant? How does that work?

• It is a Vit D Roll-On that also serves the purpose of an ayurvedic deodorant with a safe and effective base. With the Vit D deodorant Roll-on, you deodorize and supply Vit D to your physiology in one stroke. And it’s a Roll-on so it’s hygienically sealed, and only a small amount is released when the jar is rolled on. Easy to carry and apply.

Testimonials:

Darci S. : Doctor/Vaidya Mishra: This statement is to attest that I am very happy with the results of Ayurvedic Vit D cream prescribed by you and wish to state the following: I visited my regular doctor and she requested my lab tests for Vitamin D, which were as follows: Result: 25, Standard range: 30-100. My regular medical doctor had prescribed Ergocalciferol, Vit D2, (Drisdol) 50,000 unit oral cap. I did purchase it and after reading about the side effects on the internet, I was surprised to know about the adverse effects on the body so, I refused to take it. I asked Dr Vaidya, for his opinion and he confirmed that the side-effects indicated are not good but that it is up to each person to decide whether or not to  take it. Dr.Vaidya Mishra offered me his Ayurvedic Vitamin-D cream. I accepted it and followed his instruction for use. After three months of its use, I went for a new lab test for Vitamin-D and it was found to be normal. I wish to thank Dr Vaidya for his recommendation.

Respectfully,

Darci S.

Charlene D: Vaidya your new Roll-on Deodorant is simply amazing! It smells even more divine than the first kinds called Sugand, and it is smoother, with no residue, plus it has Vit D. It is the best. I am simply hooked!

Robert Z: Vaidya, thank you for this new generation of Roll-On deodorants, I was hesitant to use the previous ones because of the white film it left on my shirts. This one is totally light, very aromatic, and easier to use. Thank you.

Our bodies need energy to run. We get energy from our diet if we are ingesting: a) fat, b) protein and c) carbohydrates. Fat is essential for our health because it supports a number of our body’s functions. In addition, some vitamins, for instance, must have fat to dissolve and nourish our body. But what type of fat should be we using? Research says there are two categories: healthy and unhealthy fats. In the unhealthy category we find fats that are further categorized as saturated and trans fat.

• Saturated fat. Found mainly from food from animal sources, it has been shown to raise total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels, which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes.
• Trans fat. Can occur naturally in some foods, especially foods from animals. Most trans fats are made during food processing through partial hydrogenation of unsaturated fats. This process creates fats that are easier to cook with and less likely to spoil than are naturally occurring oils. These trans fats are called industrial or synthetic trans fats. Research studies show that synthetic trans fat can increase unhealthy LDL cholesterol and lower healthy high-density lipoprotein (HDL) cholesterol. This can increase your risk of cardiovascular disease.

Then there is the category of healthy fats:

• Monounsaturated fat. This is found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. Research also shows that MUFAs may benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.
• Polyunsaturated fat. This is a type of fat found mostly in plant-based foods and oils. Evidence shows that eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. PUFAs may also help decrease the risk of type 2 diabetes.

These categories supply us with one way of helping us find a good fat to add to our diet. But millennia before we started to think in terms of the chemical make-up of our dietary fat, the ancient seers of India confirmed that the best dietary fat for daily human consumption was ghee, or clarified butter.

Ironically, India, the cradle of Ayurveda, or the most comprehensive dietary and lifestyle guidelines for total health, is also the place that has been maligning ghee for decades. But, new research seems to be turning the tides! An article that appeared in the Mail Online India this past Wednesday October 10, 2012, cites research that confirms the health benefits of ghee.

The article entitled: “A spoon of ghee full of health ‘poses no danger to cardiac health’ and could protect us from cancer” starts off by reversing the misguided beliefs about ghee: “Desi Ghee or clarified butter oil – often blamed for obesity and heart diseases – is not that bad after all. Indian scientists have just discovered that cow ghee could protect us from cancer.”1

According to the article, the findings now confirm that ghee is good for you for the following reasons (these findings were done using cow milk derived ghee and do not necessarily apply to buffalo milk derived ghee):

• Cow ghee enhances the availability of enzymes responsible for detoxification of cancer-causing substances and decreases the availability of those responsible for activation of carcinogens
• Cow ghee improves blood HDL level, which is good for heart
• [it] decrease[s] the expression of genes responsible for [cancerous] cell proliferation and raise[s] regulated genes responsible for cell apoptosis
• Cow ghee contains conjugated linoleic acid (CLA), which is known to possess beneficial health properties – vegetable oils lack this particular fatty acid.
• Most vegetable oils contain high amount of unsaturated fatty acid as well as linoleic acid – which is considered pro-carcinogenic as it forms free radicals known to damage DNA.

These conclusions echo similar findings here in the West. The choicest fat, butter, got a bad rap a few decades ago and was replaced by the miraculous margarine in the early 1920s2. Past few decades, however, have uncovered the lethal trans fats contained in margarine and have banned it as an option. Since then, we have been in search of the ideal cooking fat. This has led only to the proliferation of a confusing variety of options: tens of bottles daunting the special health benefits of different types of vegetable oils pushed to the forefront by aggressive marketing campaigns and political lobbying.

Are Vegetable Oils an Option?

Vegetable oils have been daunted as the ideal replacement for fat derived from animal source, citing their high content of poly- unsaturated fatty acids (PUFA), the idea being that PUFAs in vegetable seed oils were supposed to balance hormones, strengthen the immune system,and prevent cancer, heart disease, diabetes, obesity, arthritis, and all types of inflammation, right? Wrong! say the latest scientific findings. Ray Peat, Ph.D., a physiologist who has been studying hormones and dietary fats since 1968 says “PUFAs in vegetable seeds oils are the bane of human health – they actually cause cancer, diabetes, obesity, aging, thrombosis, arthritis, and immunodeficiencies. Their only use […] is as ingredients in paints and varnishes.”3 But what is the problem with eating PUFA-s?
Poly-unsaturated oils contain long chain fatty acids which are sensitive to heat and unstable. Meaning: when you expose them to heat for cooking, they damage mitochondria4  through oxidization and enzyme suppression. Oxidization is the breeding ground for free radicals, or the formation of toxic build-up in the body that is the number one cause for chronic immune diseases. Even if you consume these oils on salads without heating them, the heat in the physiology is enough to oxidize them and cause their toxic decomposition. The worst thing is these fatty acids remain in your body for a long time after you have consumed them, damaging tissue and cell functioning but particularly the thyroid system. Studies show that slow metabolism, low energy, a sluggish thyroid accompany the consumption of vegetable oils.5

Amongst the highly popular and highly toxic vegetable oils on the market today are Soy Bean oil and Canola Oil. We know, according to SVA precepts, that the soy bean is not a desirable food item. It is a large bean and has therefore a “guru prabhava” – that is: it requires very high agni to be digested, and even then, it has a clogging side-effect in the physiology and interferes with the proper distribution of nutrients, energy, and the flow of prana, causing many chronic problem after long term usage. This is not to mention the negative side-effects that science confirms it has nowadays – it mimics estrogen molecules and imbalances the hormonal system, specially for women.

 What you do not know about Canola Oil

But Canola oil’s name and fame reach far and wide despite research proving its negative impact on health. All kinds of food items proudly proclaim being made with Canola oil: from cookies to salad dressings, frozen dinners, breads and other quick so called- healthy nut and fruit snacks. Canola oil is a mono-unsaturated fat, like Olive oil, and is hence considered a “good” fat. It is even considered to be better than olive oil because it is high in Omega-3 fats that are believed to help prevent heart disease (Olive oil does not contain significant amounts of Omega-3 fats).
So what’s the problem with Canola oil?

For starters, it is not a natural oil. It is made in a lab, the result of chemical and biological manipulation. Did you know that a Canola plant or seed does not exist! Canola oil is industrially derived from genetically modified rapeseed plants. Even if the rapeseed plant was grown organically, yielding organic Canola Oil, you should still not consume any of it. Why? Because the rapeseed plant contains toxic substances known as glucosinolates and a very toxic fatty acid called erucic acid. These two ingredients even deter insects from eating the plant. They are not even fit for animals to consume as they are known to cause metabolic disorders. But why was rapeseed of interest at all?

Rapeseed grows very easily in cool climates (Northern Europe and Canada) and it is thus easier and cheaper to harvest as a commercial crop. It was originally manipulated to reduce its extremely bitter taste and high content of toxic erucic acid in order to serve as cheap and available animal feed. Studies have shown that erucic acid is a mono-unsaturatated fat that causes fatty deposits on the heart and cardiac fibrosis (an abnormal thickening of the heart valve and loss of flexibility which can result in heart failure).6

Natural rapeseed oil contains as much as 50% erucic acid. In the USA, it is illegal to sell rapeseed oil for human consumption if it contains more than 2% erucic acid by weight, and more than 5% in Europe. Therefore plant breeders set out to develop a rapeseed plant that was safer. The genetically modified rapeseed plant contains no more than 5% erucic acid. This new breed was called LEAR oil for “low erucic acid rapeseed” but, for marketing purposes, it was given a new more palatable name and acronym: “Canadian oil low-acid” or Canola oil

To summarize: according to scientific findings, why should you avoid Canola oil in your diet?

• While it may help reduce total cholesterol and LDL (“bad cholesterol”), it also decreases HDL (“good cholesterol”) – HDL has been shown to protect again heart disease occurrences.
• In lab tests conducted on animals: Canola oil increased blood pressure, promoted insulin resistance, caused kidney lesions, shortened life-span.7
• Canola oil causes blood cells to lose their flexibility, hindering circulation and increasing blood pressure. This is caused by phytosterols found in the oil. This hardening of the blood cells also affects their ability to absorb nutrients and expel waste (red blood cells carry oxygen and remove carbon dioxide waste as part of their primary function).8
• Canola oil is supposed to have higher heat resistance since it is composed mostly of polyunsaturated fatty acids, but studies show that it produces free mutagenic byproducts just as readily as other oils, when used in cooking. The free radicals produced from this wreak havoc on the body, and the body has to use up its antioxidants to balance itself. Studies find that the use of Canola oil depletes the body’s natural antioxidant reserves, such as Vit E. A deficiency can lead to anemia, muscle degeneration, weakness, increasing the risk of cancer and heart disease.9
• Canola oil is not fit to be consumed either cooked or unheated: it is processed under high temperatures, and during this process all the ALA (Alpha linolenic Acid) or Omega-3 fatty acids it contains are destroyed, yielding only trans fatty acids – the worse fats you can have in your diet. Trans fats have been shown to increase the risk of diabetes, heart disease, stroke, and autoimmune diseases. No amount of trans fat is safe to consume.

So what are our options?

 Butter is Better!

Butter’s health benefits are confirmed:

• Butter does not raise blood lipid levels because it was shown that 20% of the fat in butter consists of short- and medium-chain fatty acids that are directly converted into energy rather than staying around long enough to affect blood fat levels.
• Butter is our best source of Vit A and E, which supports the thyroid and adrenal glands, as well as the cardiovascular system. These are also antioxidants which protect against heart disease and cancer.
• Butter is a good source of dietary cholesterol, an essential nutrient for the brain and nervous system, specially in children.
• Butter contains conjugated linoleic acid (CLA) that protects against cancer.
• Butter is a good source of iodine necessary for proper thyroid unction
• It promotes gastrointestinal health
• It is a good source of K2 which helps prevent tooth decay and build strong teethc and bones. 10

Even Better than Butter is Ghee!

Also known as butter oil or drawn butter is by far the best oil you could consume on a regular daily basis. Why? For one, many people who experience adverse reactions to dairy products are also unable to consume butter. Butter oil or ghee is butter that has been slow cooked and whose casein and lactose have been removed, making it lighter and safe for lactose intolerant people to consume.

Ghee also has an ideal make-up: it contains 8gm of saturated fatty acid (SFA), 3.7gm of monounsaturated fatty acid (MFA) and 0.5 g polyunsaturated fatty acid (PUFA). Plus it has the following benefits:

• It is rich in fat soluble vitamins: A, D, K2 as well as CLA (conjugated linoleic acid – we know by know that CLA found primarily in animal grass-fed animals may protect against cancer, heart disease, and type II diabetes)

We are just barely beginning to understand the health benefits of ghee; however, we should be also cautious. Ghee, even though an oil, may still cause health problems if consumed in high quantities, specially when it is not prepared in the optimal way. Vaidya Mishra’s SVA lineage, or Shaka Vansiya Ayurveda, particularly highlights the benefits of consuming ghee made from yogurt not just directly butter. This method ensures that the final product is lighter and easier on the metabolic system, thus more readily available for the physiology, due to the presence of probiotics.

SVA discuses the benefits of ghee made from yogurt, in the words of the ayurvedic seer, Bhava Mishra (also known as Bhavaprakash). He says that ghee is:

• a great rasayana (rejuvenator) for the eyes
• enhances the digestive fire while cooling and alkalizing
• binds toxins and pacifies pitta and vata
• with proper combining and processing, it is not clogging or kapha aggravating
• enhances complexion and glow of the face and body
• increases physical and mental stamina
• supports learning, retention, and recall
• increases longevity
• cools and lubricates the stomach wall
• nurtures and cleanses blood tissue

Modern research confirms that ghee:

1. Supports the eyes.
2. Gives satiation.
3. Supports healthy hormone production.
4. Supports mineral absorption.
5. Provides sustaining energy.
6. Promotes healthy bile by supporting the liver.
7. Supports the health of cell-membranes.
8. Maintains anti-inflammatory process and supports the healing power of the body.
9. Helps delivery and absorption of fat-soluble vitamins A, D, E, and K.

So ghee is the best fat you can add to your diet. You can make your own or buy some from www.chandika.com where we sell the best probiotic ghee, Mum’s Ghee, made according to the ancient methods. If you choose to make your own, here are some traditional ghee making secrets that can help you along the way.
We know from Ayurveda that in addition to nutritional facts, The vibrational intelligence in the food is paramount. This applies to all foods, but it is especially important in the process of making and using ghee. You can find general instructions for making ghee on www.chandika.com but here are a few more pointers you can follow:

1. ) Use “grass-fed” organic heavy cream to make yoghurt. Churn yoghurt into butter.
2. ) To avoid burning the fat molecules, heat butter on low-temperature in a special stainless steel pot that heats evenly from all sides. This process slowly evaporates the water content of the butter, separates milk protein molecules like casein, and removes unwanted molecules.
3. ) Ghee must be filtered in a way that removes all micro-molecules of milk solids.
4. ) Pour into glass jar and let all the steam evaporate before sealing.

ENDNOTES

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 1 Mail online India Wednesday oct 10, 2012
Wednesday, Oct 10 2012
A spoon of ghee full of health: ‘Poses no danger to cardiac health’ and could protect us from cancer

By DINESH C SHARMA

Desi Ghee or clarified butter oil – often blamed for obesity and heart diseases – is not that bad after all.

Indian scientists have just discovered that cow ghee could protect us from cancer.

Cow ghee enhances the availability of enzymes responsible for detoxification of cancer-causing substances and decreases the availability of those responsible for activation of carcinogens, scientists from the National Dairy Research Institute (NDRI) have reported in the latest issue of the Indian Journal of Medical Research.

The new finding, however, does not mean you can go ahead with liberal amount of ghee in your food.

Ghee poses no danger to cardiac health if the total fat intake is restricted to the prescribed limit, researchers said

One must ensure that the intake of total fat (including ghee) should not exceed the prescribed limit of fat consumption. In the experiments done in lab, scientists studied the effects of cow ghee compared to soybean oil on female rats which were artificially given breast cancer-causing chemicals.

They observed that the initiation and progress of mammary cancer decreased in rats which were fed on cow ghee. However, there was a greater proportion of tumours in animals fed on soybean oil.

Researchers have deciphered the mechanism of ghee’s protective properties.

‘Feeding cow ghee decreased the expression of genes responsible for cell proliferation and raised regulated genes responsible for cell apoptosis’, explained Dr Vinod Kansal, who led the research team.

One probable factor in cow ghee is the presence of conjugated linoleic acid (CLA), which is known to possess beneficial properties.

Cow ghee is a rich natural source of CLA, whereas, vegetable oils lack this particular fatty acid.

Most vegetable oils contain high amount of unsaturated fatty acid as well as linoleic acid – which is considered pro-carcinogenic as it forms free radicals known to damage DNA.

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The ghee available in India is mostly made from buffalo milk.

And though the study was done on cow ghee, scientists said buffalo ghee is also expected to be similarly effective because both contain CLA.

Dr Kansal said ‘Ghee poses no danger to cardiac health as long as the total fat intake remains restricted to the prescribed limit.’

Moreover, ghee improves blood HDL level, which is good for heart, he added. ‘I have serious reservation about doctors prescribing vegetable oil brands with highly unsaturated fat which is pro-carcinogenic,’ the researcher said.

2 King, Margie. “Butter: It’s Good For You.” Journal of Well Being. November December, 2012. “Between 1920 and 1060, American’s use of butter declined from 18 pounds per person per year to 4 pounds, yet heart disease went from a relatively unknown condition to the number one killer.” Page 24.
3Quoted in the “Are Polyunsaturated Oils Really Healthy?” in The Well Being Journal, November/December 2012, page 16.
4 In Micobiology, the main function of the mitochondrion is the production of energy, in the form of adenosine triphosphate (ATP). The cell uses this energy to perform the specific work necessary for cell survival and function. The raw materials used to generate ATP are the foods that we eat, or tissues within the body that are broken down in a process called catabolism. The breaking down of food into simpler molecules such as carbohydrates, fats, and protein is called metabolism. These molecules are then transferred into the mitochondria, where further processing occurs. The reactions within the mitochondria produce specific molecules that can have their electrical charges separated within the inner mitochondrial membrane. These charged molecules are processed within the five electron transport chain complexes to finally combine with oxygen to make ATP. The process of the charged substances combining with oxygen is called oxidation, while the chemical reaction making ATP is called phosphorylation. The overall process is called oxidative phosphorylation. The product produced by this process is ATP (http://wiki.answers.com/Q/Why_do_all_eukaryotic_cells_have_mitochondria)

5 “Are Polyunsaturated Oils Really Healthy?” in The Well Being Journal, November/December 2012, page 117.
6 Engfeldt, B and Gustafsson, B. Morpological effects of rapessed oil in rats. III. Studies in germ-free rats. Acta Med Scand Suppl 1975; 585:27-40; 41-46.
8 Naito, Y., et al. Blood coagulation and osmolar tolerance of erthrocytes in stroke prone spontaneously hypertensive rats given rapeseed oil or soybean oil as the only dietary fat. Toxicol Lett 2000; 116: 209-215. And Ohara, N., et al. Dietary intake of rapeseed oil as the sole fat nutrient in Wistar rats – lack of increase in plasma lipids and renal lesion. J Toxico Sci 2008; 33:641-645.
9 Ratnayake, W.M., et al. Vegetableoils high in phytosterols make erythrocytes less deformable and shorten the life span of stroke-prone spontaneously hypertensive rats. J Nutr 2000; 130:1166-1178.

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9 Naito, Y. et al. Thirteen-week dietaryintake of rapeseed oil and soybean oil as the only dietary fat in Wistar Kyoto rats – change in blood pressure. Food Chem Toxicol 2000:; 38:811-816.
10 King, Margie. “Butter: it’s good fro you”. Journal of Well Being. November/December, 2012. Pp. 24-25.