Satvik Ghee
One of Ayurveda’s most treasured foods, ghee has incredible healing properties, especially our A2 Vedic Bilona Ghee made using the ancient Vedic “Bilona” process, it contains A2 beta-casein protein.
In modern research, A2 protein is much healthier than A1 protein.
Our A2 Bilona ghee is prepared using the same ancient traditional Indian method, ie ., Grandma’s Secret Bilona method, by churning the curd using a wooden churner and then heating the butter to produce A2 Gir cow pure ghee. Most importantly, the A2 ghee we make is from the A2 milk of the indigenous breed cows fed on highly nutritious grass, thus contributing to its health benefits and being nutrient-rich. Thus, the nutrition contained in Gir Cow Bilona Ghee is much higher and better than other commercial ghee.
Our A2 Gir Cow Bilona Ghee has naturally occurring amino acids- making it easier to digest. It is the richest source of Calcium, Phosphorus magnesium with a super quality protein and a variety of micro nutrients that help enhance energy levels and healthy functioning of the heart and brain, and it also helps strengthen bone health.
As almost approx. 80-85% of your activeness depends on your gut health. Our Vedic ghee surely help to improve gut health. It also helps detoxify the body.
Research stated that A2 Gir Cow Bilona Ghee enhances memory, intellect and concentration power.
Thus, adding a teaspoon of ghee would definitely nourish your body.
You may be surprised to know ancient Ayurveda suggests having 1 teaspoon of Desi ghee on an empty stomach in the morning.
It was believed in ancient times that Gir cow Ghee helps to build the Sapta Dhatus in our body.
HOW SATVIK IS MADE?
Our Satvik A2 Desi Gir Cow Ghee follows the five ‘Sanskaras’ prescribed in Vedas or steps for making pure desi ghee – Boiling (Only the milk of grass-fed Gir cows is used), Curdling, Churning, Separating, and Heating. For churning wooden churner of Neem is used. The slow fire made of cow dung is used for heating makes the ghee as it retain its essential nutrients and fatty acids.
In this process, around 25 to 30 kgs of Curd is used to make 1 kg ghee, and the final product contains little or no lactose, it is safe for consumption even for those with lactose in-tolerance.
Ghee balances the ‘vatta’, ‘pitta’ and ‘kapha’ in the body. The smoking point of ghee is extremely high at 250 Degree Celsius, and hence is considered one of the best cooking mediums.
This ghee is prepared on auspicious days according to the vedic calendars in small batches & is prepared throughout the year.
