Can Ghee Increase Cholesterol Levels?

Is Ghee Responsible for Raising Cholesterol Levels? Ghee, also known as ghrita, holds a significant place in Ayurveda as one of the primary oily substances utilized. It is regarded as superior among the various lubricants due to its remarkable ability to absorb the properties of added ingredients while retaining its essential qualities. Ayurvedic texts identify four main lubricants, namely ghrita (ghee), tail (oil), vasa (fat), and majja (marrow), with goghrita (ghee from cow's milk) and tila taila (sesame oil) esteemed as the finest among animal and plant-derived sources, respectively. Processing ghee, known as Murchana, is a vital step that transforms its organoleptic and physicochemical characteristics. Scientific scrutiny of processed and unprocessed ghee revealed intriguing results: processed ghee exhibited a notable reduction in total cholesterol, LDL (bad cholesterol), triglycerides, and an increase in HDL (good cholesterol) levels, hinting at its potential to counteract lipid-related issues, including atherosclerosis and cardiac ailments. Moreover, ghee can be infused with herbs like Triphala, Guduchi, Curcumin, and cyperus rotundus (Musta), augmenting its therapeutic profile. Contrary to the misconception that ghee consumption leads to hyperlipidemia, ancient Ayurvedic texts underscore its manifold benefits. Descriptions in Charaka Samhita and Sushruta Samhita extol ghee's virtues, highlighting its role in promoting memory, intelligence, the digestive fire (Agni), and overall vitality while mitigating imbalances in Vata and Pitta doshas. Furthermore, the properties and applications of ghee from various animal sources, as delineated by Ayurvedic scholars, underscore the superiority of ghee derived from cow's milk, renowned for its sweet post-digestive effect, ability to alleviate Vata, Pitta, and poisonous effects, and its positive impact on vision and strength. Understanding the environmental and climatic factors is crucial in determining the appropriate quantity of ghee intake. While regions characterized by drier climates may favor higher ghee consumption, areas with greater humidity should exercise moderation due to the potential implications on health. In conclusion, while ghee has been erroneously linked to cholesterol-related issues, its judicious use, by Ayurvedic principles and environmental considerations, can contribute to overall well-being without adverse effects on cholesterol levels.