Cow ghee is a dairy product produced from cow's milk. It is clarified butter composed of milk fat, obtained by separating butterfat from the buttermilk. It is solid when chilled and turns liquid when warmed. It is yellow in color that arrives from beta carotene available in the cow's butterfat. It has two varieties, A1 ghee and A2 ghee. Ghee made from milk that contains only A1 beta casein or both A1 and A2 beta-casein is called A1 ghee, and which contains only A2 beta casein (protein) is called A2 ghee. It has all the essential nutrients, along with antifungal, antioxidant, antiviral and antibacterial properties. It is considered as a staple in Indian cooking and also as an ayurvedic medicine . It can be used in baking, cooking or as a spread on bread.
Go for pure, natural and farm fresh ghee which is without any additive or preservative. Look for A2 ghee over A1 as it is considered more healthier than A1 and is easy to digest.
Excessive consumption of cow ghee can lead to obesity. It must be avoided by those with lactose intolerance.(3)
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