Ojas in the body, which is the chemical equivalent of bliss. Bliss results when the body and mind vibrate
at a high frequency.
The following foods have similar detrimental effects: Heavy, deep-fried and oily foods, hard cheeses,
leftover and processed foods, refined and genetically altered foods, as well as excessively sour and salty-
tasting foods. Also, overeating any food prevents the body from producing Ojas, and leads to
gastrointestinal disturbances.
Ghee—Its Value And Preparation
Ghee is clarified butter. Although it is prepared completely from butter, its properties, according to
Ayurveda, are very different from butter itself. Once of the most obvious differences is that all of the milk
protein has been removed. Ghee is pure fat with none of the impurities that may be found in butter. Unlike
butter, ghee contains no bacteria and it is not prone to turning rancid, even after storing it for several
months outside the refrigerator.
In many cases, ghee is recommended in the diet. Ghee is particularly useful for the Pitta constitution; it
helps to digest and absorb food better and makes food tastier, although not everyone will agree. Its benefit
lies in the fact that it stimulates AGNI without upsetting Pitta dosha. Also Vata and even Kapha types
benefit from ghee. Unless you have access to an Indian health food store that sells ghee, you will have to
prepare it yourself, using the following recipe.
How to Prepare Ghee
- Place any amount of unsalted butter in a deep porcelain, Pyrex or stainless steel pan over
medium-low heat. (Be sure that the butter does not scorch while melting.) Allow complete melting to
occur, and then reduce the heat to low. - During the next 30-40 minutes, the water in the butter will boil away. (Approximately 20 percent
of butter is composed of water.) Milk solids will appear on the surface of the liquid and at the bottom of
the pan. - Be alert to remove the liquid from the heat as the milk solids turn golden brown on the bottom of
the pan. Otherwise, the ghee may burn. At this point, you may notice that the ghee smells like popcorn,
and you can see tiny bubbles in the ghee rising from the bottom. - Strain the ghee while still hot or warm, pouring it through a cotton cloth into a stainless steel or
heavy glass container. At this point it is very hot, so you should always be cautious. Another way of doing
this is to let the ghee cool down, and then strain it by pouring it through a cotton cloth or handkerchief
directly into clean glass jars or bowls. - Ghee can be stored at room temperature for several weeks, and it keeps indefinitely when kept in
the refrigerator. Put a teaspoonful (per person) into food or on food after cooking it. Ghee can be used in
the same way as cooking oil, in place of butter, or as a digestive aid dripped over food.
Note: Caution should always be observed when handling hot liquids. Ghee should never be left
unattended during the heating process.
If ghee is not available, other good alternatives are coconut oil, olive oil and butter (Check the body
type list to see which is most suitable for you.)