What is Organic Ghee?
Ghee is a healthy fat that is created from grass-fed, organic butter and is used in both cooking and health care. Ghee is also incredibly tasty!
Using conventional Ayurvedic methods, we boil butter to remove all of the milk solids, water, and contaminants to create ghee. What's left is a cooking oil that's lactose-, casein-, and shelf-stable that solidifies at room temperature. Ghee doesn't need to be refrigerated because of these factors.
It has a high flash point of 485 degrees, making it perfect for baking, grilling, and stovetop cooking. Ghee, which has its roots in India and is a crucial component of Ayurvedic therapy, is equally pertinent to Western consumers.
Ghee may be used as a butter or in place of any cooking oil because it is such a fantastic and flexible cooking oil and spread. It works well as a spread for pancakes and toast. It will improve your fried eggs, sautéed or roasted veggies, and seafood when you cook. For its exquisite flavour, we use our ghee in baking, grilling, and sautéing. It is a great cooking oil with a healthy flash point of 485 degrees.
Ghee is a wonderful source of vitamins A and D, supports wholesome digestion, reduces inflammation, and is incredibly nourishing and therapeutic for all body tissues from an Ayurvedic health perspective. Ghee retains its alkalinity when heated, unlike many other oils. It helps the body's inherent capacity for cleansing while also reducing general dryness.
Butyric acid, a saturated short-chain fatty acid that our bodies also naturally make, is found in butter. This acid helps with digestion, reduces inflammation, and promotes the health of the cells in our small and large intestines, all of which are good for our digestive system.
A2 Cow Ghee
When we hear the term "ghee," our memories are immediately transported back to when our grandma or mother would drizzle a spoonful of the delicious golden liquid over your rice or chapati. A2 cow ghee can appear to be a recent word. It's still far superior to the handmade ghee you could be using every day, though.
Almost all Indian households utilise ghee as a basic diet and occasionally to light diyas on special occasions. The best milk to use is that of cows, buffaloes, goats, and sheep. The A2 Cow Ghee, which can only be produced using pure A2 milk (A2 Cow milk) from Indian cows, is known as the purest variety of Desi Cow Ghee.
A2 cow ghee is ghee manufactured only from desi cows' milk. The primary component of this ghee is A2 cow milk, which lacks a kind of -casein protein known as the A1 protein. This protein is known to be damaging to the body and has a greater impact on lactose-intolerant people. It also varies from the always helpful A2 protein by one amino acid.
The ancient methods of "bilona" or "valona" are used to create A2 cow ghee. In this method, the milk is initially allowed to curdle before being either hand- or motor-churned. Once the desi A2 cow ghee is obtained, the makkhan (butter) that was obtained throughout the procedure is cooked.
Due to the presence of beta-carotene, a carotenoid that is a precursor to vitamin A, in A2 cow milk, A2 cow ghee has a yellowish hue. Graininess is a highly desired characteristic of pure A2 Desi cow ghee since it indicates that low heat was utilised during production. Pure A2 cow ghee has a rich scent and a pleasant flavour. It fits in with the taste of the food wonderfully because of its creamy and gritty texture.
Compared to Cooking Oils and Butter, Why is Organic Ghee Healthier?
Let's examine what makes organic ghee different from other ordinary ghee choices on the market and why it is so beneficial for consumption and cooking. Butter that has been melted and cooked until it completely releases all of its liquid and develops a light brown hue is known as ghee. Indian curries are frequently prepared with Ghee due to its rich, fragrant flavour. Ghee, like all fats, is essential for absorbing dietary nutrients, which raises your metabolism. Since ancient times, people have consumed it regularly as a staple food because of its amazing health advantages, which include protection against diabetes and metabolic syndrome.
Here are some reasons why organic cow ghee is better for cooking than vegetable oil:
1. It's Natural: Natural curdling of milk, one of the essential components, is used to create Desi Makkhan, which is then used to create Natural Ghee. Unlike cooking oil, organic ghee is made organically and using responsibly sourced ingredients.
2. Healthy Fats: To maintain the health of our body, fats are necessary for hormone regulation, cell repair, and cell growth. However, cooking oil contains polyunsaturated fats that are unfit for human consumption and undoubtedly harmful. The cause is that these lipids readily oxidize, resulting in inflammation and incorrect cell control in the body. Long-term, this may lead to the promotion of illnesses like cancer, heart issues, etc.
3. It's Chemical-Free: Added preservatives and chemicals are frequently used by vegetable oil makers. As opposed to organic cow ghee, this has a superior oil-to-ghee ratio and speeds up the production process. Contrary to organic ghee, this practice makes cooking oils difficult to stomach.
4. Supports Body Detox: Butyrate, which is particularly abundant in organic cow ghee, aids in both body detoxification and vata, pitta, and kapha balance in humans. Desi ghee's nutritional qualities are also thought to be beneficial for boosting immunity to illnesses like corona and others.
Additionally, organic ghee has greater concentrations of CLA (conjugated linoleic acid), a kind of beneficial fat that aids in weight reduction and decreases cholesterol, than conventional cooking oils. The DHA and CLA in Organic Cow Ghee are an extra benefit as they aid in boosting the metabolism, which in turn efficiently burns fat and aids in weight reduction.
The Amazing Benefits and Uses of Organic and Pure Cow Ghee
1. Delicious and Ideal for Cooking
Ghee has a high smoke point. Nutritionists claim that ghee is a fantastic cooking medium, particularly for frying meals. Its high smoking point is the reason for this. It does not degrade into dangerous free radicals or release poisonous fumes at high temperatures like many cooking oils do. It has a 482 degree Fahrenheit smoke point.
2. Ghee has a long shelf life
It keeps for a very long time without refrigeration.
3. Contains Vital Vitamins
It is a good source of fat-soluble vitamins A, D, E, and K. They are crucial to the health of the heart, brain, and bones' immune systems. It also contains a lot of dietary fats, which aid in the body's absorption of these essential vitamins.
4. Causes no dairy allergies
Organic ghee is made from clarified butter, which is free of milk solids and other contaminants that are present in dairy products. Ghee contains a very tiny amount of casein, the main protein in milk. Ghee is safe to eat for those who are lactose or casein intolerant since it contains such little levels of sugar.
5. Good for the Skin
Ghee made from organic ingredients can benefit your skin when consumed and applied regularly.
6. Enhances Vision
Ghee is revered in Ayurveda for its ability to enhance vision. Regular pure ghee consumption might enhance vision. You may get rid of eye irritation by applying a small amount of ghee beneath your eyes.
7. Heals Cough
A sore throat or a minor cough can be treated at home by taking a spoonful of warm desi ghee or drinking a herbal mixture.
8. Constipation is relieved
Desi ghee is an excellent all-natural remedy for constipation. Constipation will definitely get better and your metabolism will increase if you drink a glass of milk at night with a spoonful of ghee.
9. Thyroid dysfunction is cured
A frequent condition that causes the body to experience hormonal instability is thyroid dysfunction. A dysfunctional thyroid gland compromises the immune system and digestive systems, which are both safeguarded by pure ghee. Thyroxine hormone is also controlled.
Pure desi ghee has long been used in India for religious ceremonies, food, and medicine, particularly in the regular cooking and worship rituals. Pure desi ghee is regarded by Ayurveda as the finest fat one can consume and is considered to be a necessary component of a balanced diet.
Frequently Asked Questions
1. How much protein is in A2 ghee, specifically?
Ans. Desi cow milk, which contains the A2 protein, is used to make Desi cow ghee. Even if the protein does exist in ghee, it will be at very little levels.
2. What are Desi Cows?
Ans. Desi Cows are one of 37 pure cattle varieties found in India. Five of these are famous for their milking abilities: Sahiwal, Gir, Red Sindhi, Tharparkar, and Rathi. Others, including Kankrej, Ongole, and Hariana, are dual breeds with both draught and milch traits, making them good plough animals. The remainder are only draught-bred animals.
3. What distinguishes hand-churned Bilona Ghee from churned Bilona Ghee?
Ans. The curd is churned in a traditional Indian vessel called a bilona to create traditional ghee. This container is made of wood. Bilona Hand Churned Ghee is made by manually churning curd with the Bilona. In other situations, the Bilona is connected to a motor, which stirs the curd.
