Cow's Ghee helps in Cancer
A spoon of ghee full of health: 'Poses no danger to cardiac health' and could protect us from cancer.
Desi Ghee or clarified butter oil - often blamed for obesity and heart diseases - is not that bad after all.
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 liberal amount of ghee in your food.
One must ensure that the intake of total fat (including ghee) should not exceed the prescribed limit of fat consumption. In the experiments done in lab, scientists studied the effects of cow ghee compared to soybean oil on female rats which were artificially given breast cancercausing chemicals.
They observed that the initiation and progress of mammary cancer decreased in rats which were fed on cow ghee. However, there was a greater proportion of tumours in animals fed on soybean oil.
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.
One probable factor in cow ghee is the presence of conjugated linoleic acid (CLA), which is known to possess beneficial properties.
Cow ghee is a rich natural source of CLA, whereas, vegetable oils lack this particular fatty acid.
Most vegetable oils contain high amount of unsaturated fatty acid as well as linoleic acid - which is considered pro-carcinogenic as it forms free radicals known to damage DNA.
The ghee available in India is mostly made from buffalo milk.
And though the study was done on cow ghee, scientists said buffalo ghee is also expected to be similarly effective because both contain CLA.
Moreover, ghee improves blood HDL level, which is good for heart, he added. 'I have serious reservation about doctors prescribing vegetable oil brands with highly unsaturated fat which is pro-carcinogenic,' the researcher said.
Desi Cow Ghee, Omega-3 and Cancer protection
If I say “Omega-3 Fatty Acids cures cancer”, our so called rational and educated mind will appreciate feat of the modern science and start googling about ‘Source for Omega-3″ .
But if I say that “Ghee Prepared using manual churning method from the ethically procured milk of Desi Gau mata” can cure any disease, same arrogant educated mind will either make fun of the fact or ignore it as bigoted view!
Tumors are called ‘Arbuda’ in Ayurveda. Desi Gau mata’s milk, ghee, mutra and gobar is 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 the nature.
Take that! Respect your roots! Invest time and wealth in protecting Desi Gau. Have her prasad as medicine, be healthy forever (Y).
Thanks to Modern Medicine for fear mongering about ghee and modern dairy for looting wealth from villages, society’s intake of ghee is reduced drastically in past 30 years. This is the same period, cancer and heart cases have increased.
How exactly it works?
Gobar represents and is full of Apana Prana. It helps body to eliminate toxic waste/junk DNAs and cleanse Prana-flows.
Urine/Mutra is Ganga Jal. It has quality to balance tridosha. So further damage is paused.
Ghee is full of omega-3. As per below research, it improves quality and treatment of cancer patients. It actually helps in rejuvenation.
Omega-3 Fatty Acids May Help Improve Treatment and Quality of Life in Cancer Patients
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. Ghee is mostly prepared by traditional method in Indian households or by direct cream method at industry level. Ayurvedic classics mention that ghrita made from cow milk is superior. However, there is no scientific comparison available on preparation methods and essential fatty acids content of ghrita.
To investigate fatty acid composition of ghrita prepared by traditional/Ayurvedic method and commercial method (direct cream method).
Materials and Methods:
Fatty Acid Methyl Esters (FAME) extracted from ghrita samples were analysed 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.
Distribution of fatty acids was compared in ghrita samples prepared by traditional method and direct cream method which is commercially used. Saturated fatty acids were predominant in both the groups. Mono unsaturated fatty acids and poly unsaturated fatty acids were in the range of 17-18% and 3-6% respectively. DHA content was significantly higher in ghee prepared by traditional method using curd starter fermentation.
The findings suggested that ghrita prepared by traditional ayurvedic methods contains 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 prevention of various diseases.