Ghee, a form of clarified butter, has been used in traditional Ayurvedic medicine for centuries, particularly to support digestive health. In Ayurveda, ghee is considered to balance digestive fire ("agni") and lubricate internal tissues, which is believed to benefit the pancreas as part of the digestive system. However, the concept of targeting the "pancreas head body system" specifically is not found in classical Ayurvedic texts; rather, ghee is used more broadly for digestive well-being.

From a scientific standpoint, there is limited direct evidence that ghee specifically supports pancreatic health. Some research suggests that short-chain and medium-chain fatty acids in ghee may have anti-inflammatory properties and could be easier to digest than other fats. However, these findings do not directly link ghee consumption to improved pancreatic function or protection of the pancreas head. Most clinical studies focus on the overall effects of dietary fats on metabolism and do not isolate ghee’s impact on the pancreas.

In summary, the belief that ghee supports the pancreas head body system is rooted in traditional use rather than modern scientific validation. Evidence for this specific benefit is weak (rated 2), reflecting traditional endorsement but lacking strong clinical or mechanistic support from contemporary research.