Lifestyle

Reasons Why You Should Not Avoid Ghee In Winter

Here are the benefits of eating ghee in winter & how to churn out pure ghee


Ghee is a superfood that is celebrated the most in Ayurveda. Among all the oils, ghee in winters is considered best, especially for consumption. Ghee is an important ingredient even in performing havan and poojas. This golden liquid comes with innumerable benefits also. 

Here are the benefits of eating ghee in winter. 

1. Gutsy Guts 

Ghee contributes to healthy digestion by healing and repairing the stomach lining. It is valuable for intestinal disorders like Crohn’s disease. Consuming a spoon of ghee early in the morning helps in the health of the digestive tract

 2. Happy hearts

Ghee is high in monounsaturated omega 3 fatty acids. Much safer for hearts than any other refined oils. It can be consumed in small quantities as a source of saturated fats. 

3.  Amazing antioxidants

Ghee is effective in neutralizing pre-diabetes, and thereby also reduces the risks of cancer. 

4. Shiny skin

ghee in winter

Ghee has some amazing fatty acids which help in hydrating skin especially in winters. It acts as a natural moisturizer in a dry and windy atmosphere. 

5. No nasal congestion

Ayurveda has an excellent nasal drop remedy which is known as Nyasa. This treatment involves 2 drops of warm cow ghee in the nostrils. As we experience running nose mostly in winters. Therefore, we can practice taking ghee in winters as the first thing in the morning. By putting drops of ghee in the nasal passage in the morning can give quick relief from all these symptoms. ghee in winter

As ghee travels down to the throat, it manages throat infections also. Make sure that the ghee is pure and it is warm so that when we put the drops its temperature remains Lukewarm. 

Note: Consult an Ayurvedic doctor before trying this.

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How to churn out pure ghee at home?

ghee in winter

To attain all these benefits, ghee should be pure. The best way to attain the purity of the ghee is to churn it out yourself. 

  •     Get healthy cow milk and boil it on low flame. 
  •     Once it is boiled, allow it to cool down. 
  •     Put it into the refrigerator and cool it down completely. 
  •     The cream will settle on the surface. Remove the cream and put it in a bottle. 
  •     This activity can be repeated every day.  
  •     Once the sufficient cream is collected, put little curd in it at night. 
  •     Next morning, start churning it. Little churning will bring the butter up. 
  •     This white butter has to be boiled on flame. It should be on slow flame. 
  •     Slowly, the butter will convert into a clarified liquid which is nothing else but ghee.

The consumption of ghee highly depends on our age, activities, and how we burn our calories. 

A teaspoon is advisable for everybody. However, if one is engaged in more rigorous activities then its quantity of consumption can be increased. 

Putting ghee on chapati, rice, and in other sabzi is a part of Indian culture. Seasoning of ghee in dals is also in our culture. 

Therefore, carrying this legacy will lead us to a healthy future. Giving the right quantity of ghee to our body is a package of total health benefits.

Make ghee in winters a part of your diet. Add a small amount of ghee in sweets, halwa, gravies, chapatis. It will not only enhance the taste and flavour of the dish but also protect you this winter.

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Ayushi Mittal

In her journey to become a journalist, Ayushi can inculcate your tale through her news writings. You may find her with a mike in protests, rallies, or in museums. So what's your story?

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