02/02/2024
Read on about the importance of eating “cultured” ghee. Not all ghee is cultured, in the Ayurvedic way. It makes a significant difference.
Thanks Dr. Marianne Teitelbaum for your clear and easy to read explanations!
Eat cultured ghee if you want to keep your arteries clean. The ghee recommended by the ancient seers of Ayurveda was cultured ghee. This is a process where you make yogurt out of the (grass-fed) heavy cream, turn that into yogurt, churn the yogurt cream into butter and then clarify the cultured butter. Many people skip these steps and just clarify the butter. But we should always heed the advice of these enlightened seers. It turns out that this extra step in fermenting the cream produces way more of the beneficial compounds that ghee contains: butyrate which your colon cells love to eat, conjugated linoleic acid which is food for your muscles and vitamin K2. Many people are afraid to eat ghee because it contains saturated fat but the latest research shows that cultured ghee actually keeps the arteries clean. For many reasons. Researchers found out last year that the high amounts of vitamin k2 in the ghee directs any calcium into your body into the bones which gives you great bone strength, and keeps the calcium out of the arteries, preventing plaque build up. Cultured ghee is becoming more and more available. We carry it in our office because we want our patients to heal themselves rapidly (high quality ghee delivers nutrients deeply into the cells and pulls out toxins, including heavy metals out of the cells). Or you could make it yourself, which is a great project for you and your kids. Go the extra mile and eat cultured ghee and find out why the enlightened sages of India called this the divine ghee.
