Anveshan A2 Cow Ghee 2 1000 ml | Glass Jar | Bilona Method | Curd-Churned |Pure, Natural & Healthy | Lab Tested

Description

• GREAT FOR HEART: Being rich in vitamins A, E, D, and conjugated linoleic acid along with antioxidants makes desi ghee a powerhouse great for heat and cardiac muscles.
• DOES NOT CAUSE LACTOSE INTOLERANCE: The ghee-making process removes milk solids that have lactose content making it lactose and casein-free.
• REGULATES BLOOD SUGARr: It helps in metabolizing and balancing the high blood glucose levels.
• IMPROVES SENSORY ORGANS: Ayurvedic scripture Charaka Samhita suggests using A2 Ghee for utmost functioning of sensory organs.
• RICH IN ESSENTIAL FATTY ACIDS: It is rich in omega 3 and omega 6 which are essential for human body functioning.

Bilona churned ghee from the A2 milk of Hallikar cows of Karnataka with the perfect texture, divine taste, and wholesome aroma. Rich in fatty acids, which are essential for human body functioning. Assuring you the best quality! Process of Making Anveshan Ghee-22 litres of Harlikar cows' A2 milk gives 1 litre of Anveshan ghee. It is made by the Vedic process as described in Ayurveda to retain all the nutrients. 1. The fresh A2 milk from desi Harlikar cows is obtained. (The cows are fed natural fodder and are also left to graze freely in the fields.) 2. The milk is boiled and set to curd. This increases CLA percentage in the ghee. 3. The curd is then slowly churned bidirectionally to yield makkhan. This step ensures that all the nutrients are retained. 4. The makkhan is heated on a low flame to yield golden ghee Ghee made from the milk of Indian desi cows by Vedic process is an Ayurvedic superfood. It is tri-doshic, i.e. pacifies vata, pitta and kapha when consumed in moderate quantities. Not only does ghee have fewer calories than butter, but it is also loaded with vitamins and has a high dietary fat content as well. To digest its vitamins, as they are fat-soluble they need to be combined with fat molecules. In the form of dietary fibre, ghee offers these fat molecules. Together, our bodies absorb them readily and thus can use these nutrients.

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