What exactly is A2 Ghee? Is it better than regular ghee?

Ghee has been an inseparable part of Indian culture so much so that from rituals to day-to-day cooking, ghee has been a quintessential part of everyday life. Over the years, the health benefits and healing properties of ghee have been gaining popularity all over the world. Interestingly, there has been a growing fad about a new version of ghee, which is known as A2 ghee, but do you know what makes this ghee different from the regular store bought ghee. Here’s all you need to know…

A2 ghee is basically a type of clarified butter made using the milk of indigenous cows that naturally produce A2 beta-casein protein, which gives this ghee a unique taste and texture. Unlike commercially produced ghee, which is often made with the milk of crossbred or hybrid cows that produce both A1 and A2 proteins, and A2 ghee is made only from pure desi cow milk. This unique milk is usually churned using the traditional bilona method, which naturally preserves nutrients and enhances digestibility.

While both types of ghee varieties are extensively consumed by masses, one the key factors that makes the A2 ghee different is the type of protein present in the milk. On the other hand, A1 beta-casein, found in milk from crossbred cows, may often release a peptide called BCM-7 during digestion, which according several studies suggest could cause bloating, indigestion, or inflammation in sensitive individuals; whereas A2 milk does not release BCM-7, making it easier on the stomach and potentially healthier for long-term consumption.

Much like ghee, A2 ghee is also naturally rich in omega-3 fatty acids, antioxidants, vitamins A, D, E, and K, and conjugated linoleic acid (CLA), which is known for its umpteen health benefits. Consuming one teaspoon of this ghee may help in providing healthy fats that help support brain function, hormone balance, and joint health. Since it is made from desi cow milk, it often has a more earthy aroma and deeper yellow color due to higher beta-carotene content.

There’s no denying that A2 ghee may be gentler on digestion and a healthier alternative to regular ghee made from mixed or hybrid cow milk. However, the nutritional differences between A2 and regular ghee are not drastic for everyone. If someone is lactose intolerant or sensitive to A1 protein, A2 ghee could be the better choice. But for those without sensitivities, both types can provide similar benefits when consumed in moderation.