A2 vs A1 Ghee: Why Gavyaveda Chooses A2

When it comes to choosing the purest and easily digestible ghee, Gavyaveda A2 ghee has the upper hand against A1 due to following reasons:

Casein Protein Profile
A2 Ghee (Gavyaveda)

Made from the Gir cows milk, A2 ghee from Gavyaveda contains A2 beta-casein protein.

The biochemical breakdown of A2 casein in your body does not yield the BCM-7 peptide, a substance that some research relates to mild inflammation or tenderness in predisposed people.

Therefore, Gavyaveda’s A2 ghee facilitates gentler digestion and enables a soft and nurturing experience.

A1 Ghee (Common Market Ghee)

A1 ghee, is a product of the milk obtained from hybrid or exotic breeds of cows which possess the casein beta A1 variant.

In some cases, A1 casein digestion might result in the release of BCM-7, and that could result in bloating or sluggish digestion for exponents with weaker Agni (digestive fire).

Gut Wellness Aspect & Digestibility
Why A2 Ghee Wins for Your Gut

In Gavyaveda, the production of our A2 ghee starts with the traditional Bilona method. It helps retain short-chain fatty acids like butyric acid which directly feed the intestinal lining and beneficial gut bacteria.

This makes Gavyaveda A2 ghee an ideal daily fat, as it is gentle on the digestive system, making gas or abdominal distention unlikely.

Drawbacks of A1 Ghee

Despite A1 ghee being clarfied, the remaining traces of lactose and casein A1 peptides could slow digestion, which is a rare occurrence.

A1 ghee, however, if consumed, can be less acceptable compared with the A2 version for those having mild dairy sensitivity, making the A1 ghee feel heavier, or less ‘light’ in comparison.

Nutritional Benefits
Common Advantages (A1 & A2)

Both of them offer fat-soluble vitamins A, D, E, and K, in addition to the healthy fatty acids Omega 3, Omega 6, and CLA.

Either ghee is also ideal for sautéing, frying, or tempering due to its high smoke point.

Why Gavyaveda’s A2 Ghee Is Superior

Our A2 milk has slightly higher antioxidant and anti-inflammatory compounds because the Gir cows are pastured on chemical-free land.

The nutrients are gently drawn out using the Bilona process which doesn’t overheat them, producing ghee dense with pranic energy and sattvic qualities.

Ayurvedic Perspective
Gavyaveda A2 Ghee

Ayurvedically labeled as Madhura (sweet) and Laghu (light) renders it easy on the gut, balances all doshas, and increases Ojas (vital force).

For best results, it is advised for daily consumption, meditation (such as offering in the diya), and during Panchakarma (Abhyanga, Nasya, Basti).

A1 Ghee (Generic Brands)

Generally more “Guru” (heavy) for certain constitutions—particularly if your Kapha is already elevated.

While still beneficial as a clarified fat, it doesn’t carry the same pranic (life-force) quality Ayurveda reserves for pure A2 ghee.

Sources and Purity
Gavyaveda A2 Ghee

We work with small, organic gaushalas that allow Gir cows free-range access to chemical-free pastures, never feeding them hormones or antibiotics, and providing a thick nurturing environment with respect.

Every batch is hand-churned by artisans skilled in the Vedic Bilona method. This ensures no machines, preservatives, and complete retention of prana, or life force.

A1 Ghee (Mass-Produced)

Often churned in large, industrial setups where cows receive mixed feed or supplements.

Gheeproduced on a larger scale loses nutrients and prana due to the use of higher heat and mechanized processing.

Conclusion

If maximum comfort during digestion, the ease of nutrient absorption, and all the benefits of Ayurveda are considerations, then choosing A2 ghee is preferred. At Gavyaveda, we only offer A2 grade ghee from purebred Gir cows, which is hand-churned using the Bilona method to ensure maximum digestibility and Ayurvedic integrity.