With Catherine Robbins

Discussion will focus on the use of cow’s ghee in Ayurveda. You will learn why ghee from grass fed cows made from cultured cream is superior from both an Ayurvedic standpoint and from a Heart-Health perspective. An overview of the fatty acids and cholesterol profile of ghee will be presented so the practitioner/student can speak in plain language on how ghee is a low cholesterol super-food that clear blockages and helps stimulate the healing process.