To use ghee for skin, take 10 ounces of ghee and mix with sufficient water. Add fresh water and continue mixing. Repeat this many times till the ghee turns into white with a butter like consistency. This can act as a natural moisturizer, relieves burning sensation, wounds, chicken pox scars, can be applied around umbilicus for excessive bleeding in pregnant women
It is a common notion that ghee is used only orally. But in Ayurveda, ghee is extensively used for skin care. A special but very simple ghee preparation is used in many skin conditions like burns, wound scars, skin marks, burning sensation etc.
How To Use Ghee For Skin?
This ghee remedy is called as Shata dhauta ghrita in Ayurveda.
Shata = 100 Dhauta = washed with water Ghrita = ghee or clarified butter
What You Need?
Ghee – 10 ounces
Water – sufficient quantity.
In this home remedy of ghee for skin care, we add ghee with equal quantity of water. Mix it thoroughly by hand or a machine for 3 – 5 minutes, letting out the water. Add more fresh water and continue mixing. This process is repeated as many times as possible. In Ayurveda, it is advised to repeat the procedure 100 times. But in practice, it is usually done for 20 – 30 times.
The ghee turns to white colour. It will be smoother to touch and will have butter like consistency. It feels a lot cooler to touch.
Benefits Of Ghee For Skin
This Shata dhauta ghrita is used to relieve burning sensation, to relieve burn wounds, wound scar, herpes wounds, chicken pox scars, etc.
It acts as natural skin moisturizer, if used daily. It can be applied over face, left for 10 minutes, washed with warm water.
In pregnant women, with unexplained bleeding or spotting, traditionally, it is advised to apply this Shata dhauta ghrita around umbilicus.
In Ayurvedic leech therapy, after the treatment, to reduce the burning sensation and to check further bleeding, this ghee is applied of the affected area.
Because this ghee eventually contains some remnant moisture inside, it is not ideal to store it for more than six months. It should be stored in a clean, dry airtight container. Over exposure to air will cause foul smell.
Disclaimer: The information contained on this site is general in nature and for informational purposes. It is not meant to substitute for the advice provided by your own physician or other medical professional. None of the statements on this site are a recommendation as to how to treat any particular disease or health-related condition. If you suspect you have a disease or health-related condition of any kind, you should contact your health care professional immediately. Please read all product packaging carefully and consult with a healthcare professional before starting any diet, exercise, supplementation or medication program. Cosmetic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent disease
Dalda ghee is a well-known product is market, which is the colloquial name of hydrogenated vegetable oil.
This product is widely available in market and it is cheaper in price than good quality ghee. This vegetable oil looks creamy and resembles often cow ghee in look. This is one of the reasons people get confused with the term desi ghee.
Desi ghee actually means pure and unadulterated cow ghee, which is produced in traditional churning process of butter milk. Desi pure cow ghee contains animal fat and unlike Vanaspati ghee, it is completely free from vegetable or synthetic fat, which proves healthy for lifestyle.
Dalda ghee vs. desi cow ghee: which one is healthier?
The primary difference between desi ghee and dalda is, dalda is the example of hydrogenated refined oil, whereas Pure (desi) ghee contains saturated fats. Dalda contains trans-fat mostly, which is marginally found in pure ghee.
It is medically proven that consumption of Trans-fat in diet can turn harmful for health and especially for heart.
On the other hand, saturated fats in desi ghee is good for heart health if you can add in your diet maintaining moderation. Also pure ghee contains vitamins A, E, D, K, loads of healthy friendly fatty acids and CLA for maintaining a healthy body. Desi ghee is much more helpful for health management, while health freaks have found Vanaspati ghee a strict NO in their diet.
Desi ghee offers higher smoke point, which is almost 250 degrees centigrade, while Dalda Vanaspati offers its smoke points at 200 degrees centigrade.
For obvious reason it is health safe to cook with the help of desi ghee because in higher temperature ghee will offer better stability.
Desi ghee is storage friendly and can be stored up to 18 months without the support of refrigeration, while Vanaspati ghee is not that storage friendly and it has to be used by 6-8 months from the date of manufacturing.
Dalda ghee vs. desi cow ghee: colon management
Desi cow ghee contains Butyrate, which is not available in Vanaspati ghee. As a consequence, ghee in diet helps in getting freedom from stress and irritation of constipation or recurring problem of lifestyle disease like (IBS) Irritable bowel symptom. This butyrate advantage is not available with dalda ghee. Instead of cooking with ghee, if you start cooking with Dalda ghee it will definitely not reduce the hex of constipation or irregular bowel movement.
Desi ghee Offers lots of health benefits
Desi ghee contains loads of nutrients, whereas Dalda ghee hardly contains health friendly ingredients. If ghee diet is coupled with healthy exercise regimen, ghee can help in reducing body weight.
No such weight reducing power is known about Dalda ghee, which is a definite disadvantage of using this vegetable oil in diet instead of using desi ghee.
Dalda ghee and desi ghee may look almost same but dalda ghee does not have the yummy nutty flavor of the healthy milk fat. You cannot call Dalda as ghee as it is the brand name of a type of hydrogenated oil and it is not a dairy product. But Desi ghee is a pure natural product that is enriched with plenty of health benefits for its users.
If you are looking for 100% desi cow ghee, try Milkio Traditional 100% organic grass fed cow ghee.
You will love the ghee diet as well as you will get to enjoy special wellness in your life.
What is the difference between ghee and cultured ghee?
In terms of product specification, both are milk made dairy products, but there is a steep difference between the two.
Unlike non-cultured ghee, cultured ghee is cooked from cultured butter, which contains lactic acid instead of lactose of milk. This may seem like a small difference, but for the people with severe lactose intolerance, this small difference causes much relief and the most wanted food safety.
Let’s take a quick look here about the difference between ghee and cultured ghee. While common ghee is cooked from unsalted dairy butter, cultured ghee is prepared from cultured butter only.
In non cultured ghee, lactose is removed by the boil and burn process, but for cultured ghee lactose of milk gets chemically converted in lactic acid, which is a great relief for lactose intolerants.
Non-cultured ghee may offer you high aroma or lesser aroma product but cultured ghee mostly offers high aroma dairy products.
Both cultured and non cultured ghee are storage-friendly, hence you can store them in the kitchen without refrigeration support, but cultured ghee is more storage-friendly and non-cultured variety.
If your question concerns what is the difference between ghee and cultured ghee:
The answer is it is different where the raw ingredients are concerned. Secondly, cultured ghee offers a high aroma that non-cultured ghee often lacks.
It is the safest ghee clarified butter for severely lactose-intolerant people with zero risks of food sensitivity.
If you wonder is cultured butter better for you, then you have to learn first why cultured butter is unique and what makes cultured butter better than butter.
Cultured butter contains lactic acid and that makes it free of lactose. It is the raw ingredient for making cultured ghee and it makes better ghee which is completely allergy-free for foods and dairy sensitive people.
Ghee clarified butter made out of cultured butter offers a high smoke point and it is an excellently shelf-friendly dairy product.
There are two reasons for considering cultured butter a better butter. It contains lactic acid, which is a digestion-friendly ingredient and as the product is completely free of lactose, it is fully safe for lactose intolerants in their diet. Cultured ghee does not pose allergy for dairy allergic people.
You can use cultured butter as raw. However, its smell is slightly different than dairy butter. Cultured butter is good for gut health as well. Cultured ghee from cultured butter is widely famous for dairy selective people.
If you want to enjoy all the wholesome benefits of sutured butter in your diet, you can try cultured ghee from a reliable brand like Milkio 100% grass-fed cultured ghee.
Why would you use ghee instead of butter is a tricky query where you have to compare both the items to understand their scope of use, respectively.
Ghee is prepared from butter, which means ghee is a more refined dairy product than butter, and that is why ghee is also known as clarified butter.
But there are some definite differences between ghee and butter.
Organic Ghee is a lactose-free product, but butter is not free of lactose. Lactose causes allergy for lactose intolerants, and ghee is completely free of lactose, hence for lactose intolerant ghee is a better option. There is a chance of bloating and stomach upset after butter consumption, but with ghee, there is hardly any risk of lactose intolerance or good sensitivity.
In terms of smoking point, ghee offers 482-485° Fahrenheit, which is higher than the butter (320° Fahrenheit).In terms of safe cooking, ghee is a better cooking oil than butter because of the higher smoking point.
Butter offers salted or unsalted taste with a milky aroma. But grass-fed ghee does not have any taste. It is of a blunt taste, but when ghee gets added to food, it works as the taste enhancer of the dish. It is more convenient to use ghee than butter for its shelf-friendliness.
You can store ghee in your kitchen for 12 months from the date of its manufacturing without refrigeration support, but for butter, you cannot store it that long.
Which is healthier ghee or clarified butter is a question of product comparison as both are dairy items, and both of these are milk-made products, and manufacturers make it from milk butter. In many places, ghee and clarified butter are considered the same and used interchangeably.
But there is a fine line of difference between the two.
When milk butter is boiled constantly till the milk fat gets separated and casein and lactose get eliminated. The golden yellow liquid that remains in the boiling pot is the clarified butter. When clarified butter gets further boiled, it becomes caramelized and takes a slightly granular texture.
In terms of health and potential, both ghee and clarified butter are the same as it is full of saturated fats. Both of them contain the same nutrients and fatty acids; however, ghee is more shelf-friendly than clarified butter.
But if you are wondering about which is healthier ghee or clarified butter”, then both are the same products you can use in your food. Ghee has a slightly higher smoking point, hence in terms of safe cooking ghee is a better cooking oil than clarified butter.
Ghee and clarified is healthy for consumption under two conditions.
It has to be a restricted amount and next is the lifestyle of the ghee consumer has to be active. Otherwise, ghee consumption may turn harmful to health.