There are a lot of organic food sellers selling A2 ghee now for 4-5x the regular ghee price. But A2 is a protein and Ghee does not have any protein so it makes no difference if ghee is made from A2 or A1 milk. According to this video Ghee is the best oil for cooking.
. Which oil do you use, there are also organic cold pressed oils which are said to be healthy. I will be using ghee for cooking now, which oil is recommended?
A2 Ghee a scam?
- Thread starter Arjun
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The ideal term would be, which is not generally used is the ghee made from the milk of desi cow or a proper Indian variety of cow, which had not been reproduced via any hybrid or jersey variety.
Proper Indian cow breeds like sahiwal, gir etc are considered (pure) desi cows and it is believed that their milk and desi ghee made from that milk after butter is made is the best and has many medicinal qualities.
If you can arrange pure ghee made from the milk of purely Indian variety of cow, it is considered best and full of great healing and medicinal properties.
For cooking you can use good quality sesame oil or Til ka tail, it's consisted very good according to Ayurveda apart from pure ghee.
One more thing, the best medicinal quality and pure ghee is produced only when you make curd of the milk and then churn it to get makkhan or butter and then prepare ghee from that butter after heating..
Taking out cream from milk and making ghee from it makes it deficient of good ghee properties .
My 2cents
Proper Indian cow breeds like sahiwal, gir etc are considered (pure) desi cows and it is believed that their milk and desi ghee made from that milk after butter is made is the best and has many medicinal qualities.
If you can arrange pure ghee made from the milk of purely Indian variety of cow, it is considered best and full of great healing and medicinal properties.
For cooking you can use good quality sesame oil or Til ka tail, it's consisted very good according to Ayurveda apart from pure ghee.
One more thing, the best medicinal quality and pure ghee is produced only when you make curd of the milk and then churn it to get makkhan or butter and then prepare ghee from that butter after heating..
Taking out cream from milk and making ghee from it makes it deficient of good ghee properties .
My 2cents
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rdst_1
Juggernaut
All of this is complete BS and just marketing play, including all the rhetoric the current government spreads. How would I know? I have just started running a dairy farm and have been in the field for last 5 years.
It's not the breed of the cow, but it's diet that would give medicinal properties to milk and it's by-products.
Earlier, people used to leave their cows to graze, which would allow them to eat different kind of herbs. Now, no one does and there are very few grazing grounds where such herbs can be found. So it doesn't matter if it is a Gir/Sahiwal or a Jersey/HF. If you are going to feed them the same materials, their milk would be same apart from the differences due to genetic traits. That difference only manifests in terms of protein and fat percentages. On top of that, all cows in India, whether hybrid or desi, produce A2 milk. This has been proven in an NBAGR study, which says that even after crossing an A1 cow with A2, the hybrid which is known as A1A2 type, predominantly produces A2 protein. Also, due to all this hoopla, most of the foreign semen available these days is also of A2 type. Yes, contrary to popular belief, even foreign breeds are of A2 type. Also, all this A1 and A2 BS is propagated by a foreign organization, based out of New Zealand known as the A2 corporation so they promoted and sold A2 milk without owning any of our desi cows.
Lastly, your comment about how Ghee is made or should be made is also wrong. After removing the cream from the milk, there are two ways. One can just boil the cream straightaway, but no knowledgeable person does that, because that leads to fat losses. You make curd out of the cream, instead of milk, and then make butter out of that and then heat it to turn it into Ghee. The quality of Ghee made this way is same as that made from the method you mentioned, but benefit is that there is less buttermilk to sell while the milk left after cream separation is sold off as skimmed milk. I see people following certain instructions without any logic including using cow dung cakes to heat the butter into Ghee, calling it the Vedic method and not considering that we have better fuel sources available today and that is not Vedic method, but those people were just using what fuel sources they had.
As for OP, you will find just using Ghee to be very expensive, even if you were to use products sold by mass market companies. You should actually use all sources in rotation including refined oils. I don't even have to buy Ghee but I still won't use it for cooking everything. As for sourcing, best bet would be to make Ghee at home, from milk bought from a trusted source, usually a small dairy farmer like me, in your vicinity. That would cost you around 1250 bucks a litre assuming you buy milk for 50/l. In a few months, I would start selling Ghee for the same amount as well.
I am sure of my BS mate, expected better language fron you.
I am in this field from more than 25 years not from 2014.
Its a basic thing that the milk would be as good as the feed and fodder buddy, but the breed plays the ultimate role in harvesting the good qualities.
Don't wish to debate in unnecessarily..
rdst_1
Juggernaut
Very well then. Can you point me to any scientific studies which say the same thing as you - that fodder and feed being the same, milk from an Indian breed cow is qualitatively better in terms of medicinal properties or any other parameters than that of a hybrid cow.
Whats your opinion on dairy like amul, mahi, etc? Do they have quality control when they buy milk from small farmers? Can they detect if someone is selling them adulterated milk?
No i dont think i can dig stuff for you.
I know cos as a practioner I have been seeing the results since long.
And tbh i dont need to explain that.
rdst_1
Juggernaut
They have recently started taking measures, but they really can't do much. They are so dependent on their sources that they can't afford to make them angry. They have become more strict against adulterants like urea, maltodextrin etc, but they don't worry about water at all. For example, in our village in Haryana, the local collector, from whom the state co-operative collects the milk , carries out no such adulteration tests.
My family has been rearing cattle for over 70 years now and they have had both desi and hybrid cows. That is our source of Ghee, makhan, lassi since I was born. So whom should I believe, you, or them and my own experiences.
Also, you don't wish to debate, because you don't have facts to present. All you are talking about are anecdotal experiences and perceived benefits. This is not how science works. To present something as a fact, you have do a controlled scientific experiment. So until you can present such facts to me, or anyone on this forum, I would request you to present such thoughts with a disclaimer that they are just your opinion based on your experience and not scientific facts.
rdst_1
Juggernaut
I don't think so. Almost all beef produced in India now is buffalo meat and even that is mainly for exports.
TinTinSnowy
Herald
It will be nice if Indians start bringing / asking about clinical trials & studies instead of just relying anecdotal experiences or marketing materials.
Ultimately it doesn’t matter.
The whole a1 a2 milk debate itself is just a fad with half baked results which was not scientifically continued to any conclusion. So it doesn’t matter what the ghee is.
Only make sure you pay more for the a2 one because of inefficiency in the breed themselves. otherwise it is not made from that milk
The whole a1 a2 milk debate itself is just a fad with half baked results which was not scientifically continued to any conclusion. So it doesn’t matter what the ghee is.
Only make sure you pay more for the a2 one because of inefficiency in the breed themselves. otherwise it is not made from that milk
blr_p
Oracle
If you can see the results then there has to be a basis isn't it. I think its important you substantiate that for everyone's benefit.
On a side note any health benefits are going to dissappear if any heating is involved. Enzymes don't like heat and are dead past 60 degrees C.
Vitamins and minerals survive but not enzymes which has the most disease fighting potential. There is a movement where people want to drink raw milk. But this can be dangerous unless proper procedures are followed. Raw here means unpasteurised which is illegal in many states in the US but people do what they want and if they have a source like a local farmer than that is where they will go.
As for ghee being healthy ? long ago the doctors here said it was high in unsaturated and not good for health. Cholesterol, clogged arteries bla bla.
Does it taste absolutely great. Yes. Does it make everything else it comes into contact also taste great. Hell yes
Presently we're in talks with the Aussies for a trade deal. They want to sell milk and we don't want that.
Could it be that is the origin of the Indian cow being the best for health. It's another way to say buy Indian isn't it.
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desiibond
Keymaster
Try Nandini cow ghee if you are able to get it. Wife vouches for this brand.Me ab konsa ghee kharidu fir
I think that is some bs spread by media.
I just want to just share my personal “anecdotal” experiences about milk.
Its been almost 9 years since i moved out of india. Never liked the taste of milk either in Australia or usa until recently when I started making my cappuccinos with a2 milk. It just tastes better and i don’t have problems with digestion. Before this i used to order my starbucks cappuccinos with almond milk because of uneasiness in my belly with regular milk available here in the western countries.
Before leaving india milk and milk products were staple part of my diet. So yeah indians don’t have to worry about imported Aussie’s milk. I think nobody would like it. Chai doesn’t taste good with that milk. It would be dead on arrival.
Now coming to using ghee/butter for cooking; i have been doing that for long enough to say that our body needs natural fats and as long as they are naturally made it doesn’t harm the body. Also maintaining healthy lifestyle is far more important that avoiding specific food item.
rdst_1
Juggernaut
Buy milk from a trusted source and make ghee at home. I don't know about other areas of India, but most households in North India, boil milk at home and separate the cream. That cream can be consumed directly or turned into butter which is then, either consumed as butter or turned into ghee.Me ab konsa ghee kharidu fir
If you want to buy milk especially for making ghee, I would suggest buying a manual cream separator. It helps in extracting more cream than the boiling method, but the milk left behind will be skimmed milk (0.5% fat). Then add curd to that cream. Leave it for a few hours, as you would, to make curd. Then churn it to make butter and finally heat that butter to make ghee. It is actually a very simple process and hardly takes much time.
Make your own. It’s much better that way and you know what exactly is in the ghee.Me ab konsa ghee kharidu fir
rdst_1
Juggernaut
The milk that you procured in Australia and US, was it that TetraPak UHT milk and is the A2 milk treated the same way. Most Indians don't like the UHT milk that is sold in TetraPak because it has been treated at a much higher temperature - above 130°C, compared to pasteurized milk that comes in packets in India, which is treated at 72-90°C.
Like blr_p mentioned above, although raw milk is illegal to be transported across state borders in US, many people have started consuming it, again, from trusted sources, who ensure that the raw milk is bacteria free. Nutritionally, it is the best source one can get as proteins start denaturing at as low as 45°C.
A little OT, but, I get the same bloated feeling since childhood if I drink hot milk and that's why I never drank milk after 5 and still can't. Don't have the same issue drinking tea/coffee or cold milk or other milk products. Don't know what kind of lactose intolerance that is, and I've aways been drinking A2 milk as that's what we have in India.
My innumerable relatives do this, and most make a fatal mistake. Their one day's milk is not enough for sufficient ghee or butter, so they store that separated cream for days/weeks in the fridge. Then make butter out of it. Fresh cream's butter is awesome, within a week of storing the cream the butter literally gets bitter and smells awful. But just because it is "home made", they don't accept and keep eating and offering that "stale" butter. Even I don't criticize that butter strongly, out of politeness.
You have your own milk source, so you don't need to rot your cream for such purposes.
It was always bad science. As soon as I grew up, and got access to the research papers leading to this delusion of ghee clogging arteries, I realised what a load of bullshit it was. In last 10-20 years, mainstream medical advice is also coming to senses e.g.
1. https://health.clevelandclinic.org/why-you-should-no-longer-worry-about-cholesterol-in-food/
2. https://www.hsph.harvard.edu/nutritionsource/healthy-eating-pyramid/
But the problem is more complicated to be covered here.
Eat ghee, or don't eat it, but never quit vegetable oil. Read the above Harvard link. In short, human body can't make unsaturated fat, and we need it in small quantities, so we must eat it, and unsaturated fats typically come from vegetable oil. Variety of oils. Ghee, while good, is not as essential as oil.
The same Harvard link also tells, don't heat the oils too much, lest it turns into trans fat. If you must deep fry, do it in ghee (or any saturated fat, like lard, but it is not so popular in India). Only in that sense, ghee is best.
Edit : And don't see videos, just read papers. Most sensational videos get popular, whereas in the field of scientific papers, this disease of sensationalism is increasing but is still under control.
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