Five Characterstics of Indian Breed Cow’s A2 Ghee
Ghee or clarified butter is generally a product made out of the indigenous cow’s milk. The traditional Vedic method is used to prepare the healthiest form of ghee. This method doesn’t add any artificial supplements in cow’s diet or uses any unwanted equipment during the process. The A2 ghee is prepared with the nutritious milk procured from properly fed Indian cows.
1. The purest form of Ghee
The A2 ghee is essentially free from all types of unhealthy preservatives, trans fats and additives which can potentially cause health issues in people. A well-prepared and stored A2 ghee can stay fresh for a long time because of its low moisture content and pure form.
2. Full of Nutritional Values
A2 ghee is known for containing numerous fat-soluble nutrients like vitamin A, D, E, K etc. which are essential to a large number of functions in the body ranging from the immune system to the brain. Apart from that, ghee also helps the body in absorbing minerals and fat-soluble vitamins present in the different food items.
3. Viable Alternative for Dairy Allergic
Because of the process of making ghee, it gets rids of milk solids and contains very fewer amounts of lactose (milk sugars) and casein protein. This makes consumption easy for people with dairy allergies.
4. Usage as Skin Moisturizer
Not only cooking, but ghee also has other uses as well. People, especially women, have been long using ghee as a moisturizer. It is also used to get rid of scalp dryness and gives a boost to hair growth
5. Reducing Exposure to Carcinogenic Agents
Most oils and artificial ghee, on very high temperature, breaks down to free radicals which are unstable and unhealthy elements. These elements when present in the body in large quantity can induce cancer development as well as damage the cells. Since the A2 ghee has a very high smoking pot, nearly 260 degrees centigrade which allows it to retain its structure when put for cooking and preparation procedures.