How healthy is ghee made from milk cream: Getting pure ghee in today’s time is a unique thing in itself. It is difficult to identify the purity of ghee available in the market, and most of the ghee is sold mixed with adulterated substances. Also, the trend of extracting desi ghee from cream has increased a lot in the market. There is a belief among people that eating ghee derived from cream is much better than eating canned adulterated ghee, but do you know that ghee derived from cream gives only disease and fat to the body.

It is said in Charaka Samhita, ‘Sarvasneheshu Shrestham Ghritam’, which means that Ghee is the best among all fatty substances. In Ayurveda, Ghee is considered fat free, which does not contain any kind of trans fat. The correct method of making ghee has also been mentioned in Ayurveda, which has been followed in our country for centuries, but lack of time and modernity has changed everything. First curd is made from milk, then butter is extracted by churning the curd, and finally ghee is prepared by cooking the same butter, but today cream is collected directly from the milk and ghee is extracted, which has more fat and less nutrients.

There has been a tradition of cooking ghee made naturally in a pot on low flame, due to which ghee is not only tasty but also easy to digest and strengthening for the body. Before making naturally made ghee, milk is coagulated in the form of curd, which increases its properties. The natural bacteria present in curd make curd nutritious and easy to digest, and the butter derived from it has all the same properties.

Ghee made naturally is easy to digest, balances the digestive fire, nourishes the metals, and also maintains the vigor of the body. At the same time, ghee made directly from cream does not have the curd setting stage, due to which the quality of ghee is low. When you extract ghee directly from the cream, you get pure fat and not ghee. Consuming it only leads to obesity and disease.