• Rich in essential medium chain fatty acids that assist in burning fats
• Teeming in vitamins A, D and E
• Has a high smoke point and is safe for cooking
• Contains anti-inflammatory properties
The latest indigenous superfood on the block, Gir cow ghee, is teeming with health benefits. Pre-dating the use of regular cooking oils, ghee holds a special place in the Ayurvedic tradition. Along with its smooth buttery taste, consistency and even colour, ghee has countless special uses and benefits. Uncooked ghee is known to contain healthy types of saturated fat, unsaturated fats and cholesterol which are actually good for your health. Rich in vitamin K12, it’s aids the cardiovascular system while boosting the digestive system, unlike other dairy products such as milk. Our ghee is derived from the high breed Gir cow, known for producing the highly regarded A2 milk. Unlike regular milk, A2 milk contains only A2 protein which is healthier and safer than A1 protein. Research has shown that the milk of the indigenous breeds of cows is healthier than that produced by the European varieties.
Additionally, the way our ghee is produced is also by the conventional method i.e from yogurt. It is not made from raw/ unprocessed cream or butter. The ghee from the indigenous breed of Gir cows has curative properties. It helps rid the body of toxins by lubricating the colon and thus leads to tissue rejuvenation. A daily supplement of Gir cow ghee helps to keep joints supple and takes care of minor common ailments such as insomnia. Ghee is also packed with butyric acid, a short-chain fatty acid that has several benefits, one of which is better digestion. Our bodies actually convert fibre into butyric acid, so eating it makes the body’s job easier. Butyric acid heals the digestive tract and keeps it healthy.Moreover, nothing beats the taste of a dollop of ghee on a freshly made hot chapati!