Is your ghee truly vegetarian?
Laboratory tests reveal that many brands of ghee manufactured in India are adulterated with the body fat of animals. India TV, amongst other channels, aired footage filmed at some of the ghee manufacturing plants. The footage revealed what vegetarians had feared. It confirmed that animals (pigs, buffaloes, horses, donkeys etc.) were being slaughtered and their fat added to ghee products. It was shown how animal fat is produced by boiling slaughter house bones and meats in open pans heated by open fire. Pure ghee is mixed with such animal fat and palm oil/ palm stearin in the ratio of 40:20:40 and sold in branded plastic jars and tetra-packs. Sometimes ghee essences are added. They are packed inside containers of leading brand names such as AMUL, ANIK etc. They boil the animal fat for some time and finally mix only a small amount of pure ghee or ghee perfume for the aroma. So for all we know, the ghee used in many spiritual practices for its purity, is probably made using fat of dead animals.
The Modern Dairy Industry
Modern dairy farming has become an intensive industry. To produce maximum milk yields, dairy cows are pushed to their physiological limits through a combination of selective breeding, hormonal injections, high-protein feeds, and other latest technology. Specialist breeds of desi cows suited to our local conditions have largely disappeared from our countryside. Herd sizes have increased with hybrid non-native cows such as the Jersey cows as dairy production has become concentrated on fewer and fewer farms.
Grossly Overworked Cows
The industry's quest for higher milk yield has imposed great stress on the dairy cow's metabolism. So great, that she no longer has the natural capacity to keep up with her over-producing udder. To keep pace, the cow's natural food of grass and herbs is supplemented with high-protein concentrated feeds based on grains, soy and fishmeal, which can result in increased gut and foot problems. Through the disastrous practice of turning natural herbivores (cattle) into carnivores by feeding them meat and bone meal, intensive farming has also precipitated Bovine Spongiform Encephalopathy (BSE) or "Mad cow disease".
Bovine Somatotropin (BST)
Not content with dairy cows pushed to their physical limits, the genetic engineer has come up with the milk-boosting hormone, Bovine Somatotrophin (BST). BST is a genetically engineered version of the cow's own growth hormone. It is designed to increase milk production by a further 10-20%. BST is administered by injection and can cause serious health and welfare problems. These include increased mastitis (a painful udder infection), tender and long-lasting swellings at the injection site, and digestive disorders in the cow. These hormones also get excreted in the milk produced by the cow and can create problems in the humans ingesting it.
So what choice do you have?
Before you shake your head in disappointment and despair there is good news. There is a purer, healthier alternative to the spurious ghee available in the market. Jeevan Sanjeevani has resurrected the ancient art of pure desi ghee preparation with GOW AMRUT ghee.
You may ask how is Gow Amrut different from the commercially available ghee. These are the notable differences:
To make Gow Amrut ghee 100% of the food fed to the cows is fresh green grass in open pastures. Gow Amrut is made strictly according to Ayurvedic guidelines. The butter comes only from desi cows bred in the traditional dairy regions of India. The butter is not homogenized and the ghee produced from it therefore has a natural crystalline, grainy structure that is easier to digest. No form of chemical adulteration and no industrial procedures – centrifuges, vacuums and adding gases – that allow ghee to be made quickly, commercially and cheaply, are used.