Desi ghee has been used in various Ayurvedic treatments. It is also been said that Omega-3 Fatty Acids cure cancer. Ghee Prepared using the manual churning method from the ethically procured milk of Desi Gau Mata” can cure any disease since it has Omega-3 Fatty Acids.
Pitta Gulma benefits from the intake of bitter medicated ghee as the preferred method of oleation. This should be followed by fomentation and then purgation. Milk basti prepared with bitter herbs helps to reduce the size of the tumours. Bloodletting should also be considered.
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 a liberal amount of ghee in your food.
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.
Today we all have adapted a Ready-Made lifestyle. With Ready Made here, I am referring to all food-related content available in the market. Where we can just open a box and it is ready to consume.
Ghee is medicine in Ayurveda but Modern doctors blame it for all lifestyle diseases. They even do not prescribe Ghee to be consumed. Well that indeed, Ghee available in the supermarket is not good for health all the time. But that does not mean all variety of Ghee is Bad.
Tumors are called ‘Arbuda’ in Ayurveda. Desi cow’s milk, ghee, mutra and gobar is the primary treatment for any form of ‘Arbuda’. We don’t really need complex “Omega-3 Fatty Acids” complex science. Mother helps to cure is a common sense for those who live in the laps of nature.
We have to limit the consumption of fat. One of the lab research found that soybean oil on excess rate increases the risk of breast cancer. The best alternative is ghee.
Read More : Eat Desi Ghee and Be Energetic and Active
According to research, there was an increased risk of cancer when the oil was fed to animals, but by replacing it with ghee the mammary progress of cancer is decreased, so it found the more powerful benefits of desi ghee health boosting.
The ghee possesses conjugated linoleic acid (CLA) which is a beneficial property as a health concern. As we are making here cow ghee by the traditional method (manually churned method) which is acquired with many nutritional benefits. Ayurveda said that along with cow’s ghee, the cow’s dunk, urine, and milk help cure tumours. It enhances the life of cancer patients.
Rice with ghee
- It ensures optimum nutrition.
- Good to add in a diet for recovery from cancer.
- Helpful to improve better digestion for reducing acidity
Symptoms of cancer for alert:
Cancer primarily destroy the normal body tissue and observed by a fast increase in abnormal cells
- You will find a lump or swelling under the skin.
- You will be unable to digest the food on a constant level (but ghee is very helpful in indigestion).
- Tremendous joint pain.
- You will find the sudden loss or gain in weight.
- Noticeable skin changes
- Stress or fatigue.
Read More : Is Organic Desi Cow Ghee a Detoxifying Agent?
How exactly it works?
Gobar represents and is full of Apana Prana. It helps the body to eliminate toxic waste/junk DNAs and cleanse Prana-flows.
Urine/Mutra is Ganga Jal. It has the quality to balance tridosha. So further damage is paused.
Ghee is full of omega-3. As per the below research, it improves the quality and treatment of cancer patients. It actually helps in rejuvenation.
July 28, 2015, Silver Spring, MD — Adding omega-3 fatty acids to anti-tumor medications may improve treatment response and quality of life for cancer patients according to a new study by researchers at the University Hospitals of Leicester in the United Kingdom.
The study, published today in the OnlineFirst version of the Journal of Parenteral and Enteral Nutrition (JPEN), the research journal of the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.), examined 50 patients with advanced pancreatic cancer.
Patients were given 1,000 mg of gemcitabine weekly followed by up to 100 g of omega-3 rich lipid emulsion for three weeks followed by a rest week. This was continued for up to six cycles, progression, unacceptable toxicity, patient request, or death.
The study found evidence of activity in response and disease stabilization rates, reduction in liver metastasis volume, and improved quality of life scores in this group of patients.
While this is the first study to use omega-3 fatty acids with a chemotherapy agent in a cancer setting, the researchers believe the results are encouraging enough to warrant further investigation in a randomized phase III trial.
Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method
Ghee (clarified butter) also known as ghrita, has been utilized for thousands of years in Ayurveda. In Indian household Ghee is obtained from a traditional method or obtained by cream in the Industrial level. In Ayurveda Ghrita made from desi cow milk is superior. However, there is no scientific comparison available on preparation methods and essential fatty acids content of ghrita.
To investigate the fatty acid composition of ghrita prepared by the traditional/Ayurvedic method and commercial method (direct cream method).
Materials and Methods:
Fatty Acid Methyl Esters (FAME) extracted from ghrita samples were analyzed on Gas Chromatography (GC) Shimadzu B using capillary column BPX70 (0.32 mm*60 m, ID of 0.25 mm). The fatty acids in the samples were identified by comparing peaks with the external standard 68A (Nu-Chek-Prep, Inc.USA). Significant differences between the experimental groups were assessed by analysis of variance.
The distribution of fatty acids was compared in ghrita samples prepared by the traditional method and direct cream method which is commercially used. Saturated fatty acids were predominant in both groups. Monounsaturated fatty acids and polyunsaturated fatty acids were in the range of 17-18% and 3-6% respectively. DHA content was significantly higher in ghee prepared by the traditional method using curd starter fermentation.
The findings suggested that ghrita prepared by traditional ayurvedic methods contains a higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in the prevention of various diseases.