A2 Cow Ghee(Sahiwal Desi Cow)

A2 cow ghee is made from the milk of cow which are freely grazed in open pastures.A2 milk is boiled and cooled down to room temperature and set to curd. The curd is churned bi-directionally (clockwise-anticlockwise)using churner known as bilona method to retain all essential nutrients. This churning process leads to makhan formation, which is heated on low flame to obtain ghee. Our pure cow ghee is free from any additives or preservative making it a healthy and nutritious addition to your diet.

Benefits

Ghee improves digestion quality as it stimulates the secretion of acids in the stomach that helps breakdown food.

Promotes better absorption of nutrients. It increases the capability of intestinal walls to absorb nutrients

Good source of fatty acids. Ghee is the main source of butyrate fatty acid and this is vital for the health of intestinal walls, reducing chances of inflammation

Ghee lubricates the body. Whether applied externally or internally,ghee nourishes and lubricates tissues in the body

Ghee possesses anti-inflammatory properties

FACTS

1. What is A2 protein

Cow’s milk is a source of two major types of proteins which are casein and whey protein

The casein protein is available in various types like alpha casein, beta casein and Kappa casein of which most abundantly seen is beta protein that exists in A1 and A2 form

A2 milk is the milk that comes from the cows that only produceA2 beta-casein.

 A2 protein is produced by the milk from the indigenous cows and buffaloes. India’s desi breeds like Gir, Tharpakar, Kankrej, sahiwal, red sindhi etc., have a genetic make-up that yield milk high in A2

2. Importance of A2 proetin

Few studies showed that A1 beta-casein produces a bioactive peptide named BCM7 (beta casomorphin7) which has the ability to alter gastrointestinal function

However debate about the potential health effects of A1 and A2 milk is still going on and there is lack of clinical data to prove that A2 milk is beneficial over A1.

In india most of the native cows produce A2 milk which is very much safe for consumption

3. Why Bilona cow ghee is priced high

Desi cows produce less milk compared to crossbred cows.

About 25 to 30 litres of milk is required to obtain 1 litre of hand churned(bilona) ghee

As we all know ghee contains only Fat and zero protein as all the proteins are denatured due to heat involved in processing. The term “A2 cow ghee” is used to mention that A2 milk is used to make ghee.