Questions, Answered

A2 ghee is made from the milk of cows that produce A2 beta-casein protein — primarily indigenous Indian breeds like our Gir cows. Most commercial dairy in India today comes from crossbred or imported cows that produce A1 protein milk.

The A1 vs. A2 distinction is genetic. A2 milk is what your ancestors drank for thousands of years; A1 was introduced in the 1960s during industrial dairy expansion. Many people find A2 dairy noticeably gentler on digestion.

Many people report that yes — A2 ghee feels lighter and doesn't cause the bloating or discomfort they get from regular dairy. This is anecdotal for most consumers, but there is growing research suggesting that A1 beta-casein breaks down differently in the gut.

If you've avoided ghee because of past digestive issues, A2 is worth trying. We'd still suggest checking with your doctor for any specific concern.

Gir cows are an indigenous breed from Gujarat — one of the few Indian breeds that still produces A2 milk in its pure form. They have a distinctive hump, drooping ears, and rust-and-white coats.

They're also hardy enough to live the way cows are supposed to live: outdoors, grazing on natural vegetation. Our Gir cows belong to the Nandvansh lineage from Nathdwara — believed to be descendants of the cows tended by Lord Krishna himself.

Pure ghee — especially A2 Bilona ghee — has been a staple of Indian households for centuries across all ages. It is recommended in Ayurveda for infants, pregnant women, the elderly, and people recovering from illness.

That said, if there is a specific medical condition (cholesterol issues, dairy sensitivity, etc.), please consult your doctor before adding any new fat to the diet.

Ayurveda traditionally recommends 1–3 teaspoons per day for a healthy adult — added to meals (tadka, rotis, rice) or taken straight with warm milk.

This isn't a rigid rule. Listen to your body. People with very active lifestyles, growing children, or specific Ayurvedic dietary plans may use more.