|The Indian superfood, has been used for thousands of years in Ayurveda as a therapeutic agent & a preferred cooking medium. It is rich in healthy fats, especially saturated fats which are the building blocks of brain cells. Cows’ milk generally contains two types of β-casein, A1 and A2 types. A2 comes from Indian cows or Gir cows & is easier to digest. Historically, cows produced milk that contained only the A2 form of beta-casein, hence our ancient texts refer to the goodness & health benefits of A2 Milk. Research suggests that ghee prepared by traditional ayurvedic methods contains higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and helps prevent various diseases. Ghee also acts as a career of fat that helps in absorption of Vitamin A, D, E & K.
Lakadong Turmeric & Black pepper
Curcumin, the main bioactive compound in Turmeric has powerful anti-inflammatory & antioxidant effects. It helps in disease prevention & has many health benefits including joint and arthritis pain reduction, boosting brain function, delaying age-related diseases like Alzheimer’s, alleviating depression and reducing the risk of heart diseases & cancer. But Curcumin is not very well absorbed in our bodies unless combined with black pepper which enhances the absorption of curcumin manifolds.
This concoction comes from the age-old wisdom of our great grandmothers, who used to give it to their children when they fell sick to help boost their immunity. Ideal to consume 1tsp of raw Golden Ghee in the morning on an empty stomach.
Its various health benefits include:
An immunity booster