The Ancient Super food
Ghee Known as ‘Ghrita’ in Sanskrit is considered Amrit [Nectar] and said to increase Satvic Qualities of life both in our self and our environment. According to a Vedic analogy, ghee is hidden in milk, like the Divine Lo
Ghee Known as ‘Ghrita’ in Sanskrit is considered Amrit [Nectar] and said to increase Satvic Qualities of life both in our self and our environment. According to a Vedic analogy, ghee is hidden in milk, like the Divine Lord in creation. Through the introduction of Agni to milk, by the friction of churning, butter appears. This butter is then heated over a fire and the most hidden part of milk- ghee- appears. In Indian Veda and Mythology Ghee is considered as first and most essential of all foods. In Mahabharata, it has said “From Ghee Flows the Sustenance of all the Worlds”
Ghee is Associated with light and brilliance it increases Dhi (intelligence) and improves the Smrti (memory), It increases the digestive fire (Agni) on which all nutrition is depended and increases Rasa (the internal juices of the body).
Desi Cow Ghee is known as the golden medicine of Ayurveda. It is referred to as “clarified butter”, as all of the milk solids have been removed from it. After a long process, we get a nutritious, easy to digest (lactose and casein free), healing byproduct that can be used as food or as medicine. Gir cow, also known as desi cow [grass fed cow] has A2 beta Casein which is a protein component which gives milk a balance nutrition.
Ghee made from the Gir Cow’s A2 milk contains significant healing properties and is absent in many harmful effects of commercial ghee. Its higher nutritional values include Protein, Iron, Sodium, Calcium, Vitamin A, D, E along with Omega 3 and Omega 6 fatty acids.
Another specialty of Gir cow is its hump. The hump of this breed carries specific veins known as Surya Ketu Nadi. The function of this vein is to absorb energy from sun rays, moon, and other luminous bodies. This energy is then later on transferred to the cow products such as Milk, Urine, and Dung.
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Frequently asked questions
What are ancient superfoods and what makes them effective?
Ancient superfoods - moringa, turmeric, triphala, ashwagandha, amla, shatavari, neem, and holy basil (tulsi) - are characterised by dense concentrations of bioactive compounds (polyphenols, adaptogens, alkaloids) accumulated through centuries of human selection for both food and medicine. Modern research has validated the mechanisms behind many traditional applications.
Is moringa (drumstick leaves) truly a superfood?
Yes - moringa (sahjan patta) has genuine nutritional density: 9 g protein per 100 g (comparable to eggs), 6 times more vitamin C than oranges, 25 times more iron than spinach, significant calcium, and potent anti-inflammatory isothiocyanates. Fresh leaves added to dal, sabzi, or smoothies provide substantial micronutrient benefits.
How should I incorporate ancient superfoods into a modern Indian diet?
Use turmeric daily in cooking. Add amla (fresh, powder, or juice) to breakfast. Include methi seeds in tempering. Use moringa leaves in dal. Drink tulsi tea. Take ashwagandha in warm milk at night. These superfoods are most effective when consistently integrated into daily cooking rather than consumed as sporadic supplements.
Can triphala be taken daily?
Yes - triphala (a blend of amla, haritaki, and bibhitaki) is one of the most studied Ayurvedic preparations. Regular use (1/4 to 1/2 teaspoon in warm water at night) supports digestion, gut microbiome health, and provides antioxidant benefits. It is generally safe long-term. Those with diarrhoea-prone IBS should use lower doses.
Are ancient superfoods safe to combine with modern medication?
Most are safe in culinary amounts but can interact with medications at therapeutic doses. Turmeric (curcumin) interacts with blood thinners. Ashwagandha amplifies thyroid medication effects. Triphala can interact with anticoagulants. Moringa lowers blood pressure. Always inform your doctor about supplements, especially alongside chronic disease medications.
References
- Healthy diet - fact sheet (World Health Organization)
- The Nutrition Source (Harvard T.H. Chan School of Public Health)
- Dietary Guidelines for Indians (ICMR - National Institute of Nutrition)
- Food & Health Tips (Academy of Nutrition and Dietetics)
MSc Clinical Nutritionist · Diabetes Educator · Certified Nutrigenomics Specialist
Dt. Trishala Goswami is a clinical nutritionist and certified diabetes educator who designs personalized, science-backed nutrition programs for clients across India and abroad. She specializes in diabetes, PCOS, gut health, and nutrigenomics.
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