The Indian superfood, has been used for thousands of years in Ayurveda as a therapeutic agent & a preferred cooking medium. It is rich in healthy fats, especially saturated fats which are the building blocks of brain cells. Cows’ milk generally contains two types of β-casein, A1 and A2 types. A2 comes from Indian cows or Gir cows & is easier to digest. Historically, cows produced milk that contained only the A2 form of beta-casein, hence our ancient texts refer to the goodness & health benefits of A2 Milk. Research suggests that ghee prepared by traditional ayurvedic methods contains higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and helps prevent various diseases. Ghee also acts as a career of fat that helps in absorption of Vitamin A, D, E & K.
Lakadong Turmeric & Black pepper
Curcumin, the main bioactive compound in Turmeric has powerful anti-inflammatory & antioxidant effects. It helps in disease prevention & has many health benefits including joint and arthritis pain reduction, boosting brain function, delaying age-related diseases like Alzheimer’s, alleviating depression and reducing the risk of heart diseases & cancer. But Curcumin is not very well absorbed in our bodies unless combined with black pepper which enhances the absorption of curcumin manifolds.