Why Your Ghee May Be Lying to You: The Truth About A1 vs A2

When you pick up a bottle labeled pure ghee, do you actually know what’s inside. Most people don’t realize that not all ghee is the same and that difference could impact your digestion, immunity, and overall health.

One major difference lies in whether your ghee is made from A1 or A2 milk. This blog explores how A2 Desi Ghee especially made using the Bilona method is vastly superior and why you need to make the switch today.

What Is A1 and A2 Ghee?

The terms A1 vs A2 ghee refer to the type of milk protein found in the cow’s milk used to make the ghee. There are two major types of beta-casein proteins in milk: A1 and A2.

A2 milk, from desi Indian cow breeds like Gir or Sahiwal, contains only A2 beta-casein, which is easily digested and closer to what our ancestors consumed.
A1 milk, from foreign or hybrid cows like Jersey or Holstein Friesian, contains A1 beta-casein, which some studies link to inflammation, allergies, and digestive issues.

So, if your ghee is made from A1 milk, you're not getting the same health benefits that A2 ghee offers.

Why A2 Ghee Is Better for You

Desi cow ghee benefits are deeply rooted in Indian tradition and Ayurveda. When made using the Bilona method, A2 ghee becomes a potent superfood.

Here’s how A2 ghee stands out:

Easier to Digest: The A2 protein is gentle on the stomach, especially for people with lactose intolerance.
Boosts Immunity: Rich in vitamins A, D, E, and K, A2 ghee strengthens your body’s natural defense.
Enhances Brain Function: Known in Ayurveda as medhya rasayana, it improves memory and mental clarity.
Supports Weight Loss: Contains Conjugated Linoleic Acid (CLA) which helps burn fat naturally.
Nourishes Skin & Joints: Used both externally and internally, ghee for skin and joint lubrication is an age-old Ayurvedic practice.

The Bilona Method: What Makes It Special

Real Bilona ghee is made by churning curd not cream and then heating the butter to extract ghee. This traditional process retains all the nutrients and ensures the ghee is free from harmful trans fats or preservatives.

Unlike modern methods that skip steps for convenience, the Bilona method preserves the bioactive compounds and makes the ghee medicinal in nature.

Ghee made from curd is superior in taste, texture, and benefits. If your ghee is made from cream, it’s likely less nutritious and harder to digest.

How to Identify Real A2 Bilona Ghee

Many brands falsely label their products as pure desi ghee. Here's how to spot genuine A2 ghee:

The label clearly mentions desi cow breed ( Gir, Sahiwal ).
Describes use of Bilona method (curd-churned).
Traceability details about the Gaushala or farm.
Price is usually higher than commercial brands (because quality costs more).
Golden-yellow in color with a grainy texture and natural aroma.

Common Myths About Ghee

All ghee is the same – False. A2 vs A1 ghee makes a huge difference in health impact.
Cream-made ghee is fine – No. Ghee made from curd using Bilona method is more nutritious.
Foreign cow milk is better – Not true. Desi cow milk ghee is naturally suited to Indian digestion and climate.

A2 Ghee in Ayurveda

Ayurveda places A2 Bilona ghee at the core of many healing therapies like Panchakarma, oil pulling, and skin treatments. It acts as a carrier (anupana) for herbs and is used for detoxifying the body.

It’s recommended for all age groups infants, elders, and pregnant women because of its nourishing, healing, and anti-inflammatory properties.