What is A2 Ghee and How is it Different from Regular Ghee?

1. Protein Composition
A2 Ghee: Made from milk containing only A2 beta-casein protein.

Regular Ghee: Made from milk containing both A1 and A2 beta-casein proteins.

2. Digestibility
A2 Ghee: Easier to digest for people who are sensitive to A1 protein. Many people report fewer digestive issues when consuming A2 ghee compared to regular ghee.

Regular Ghee: May cause discomfort in some people due to the presence of A1 protein, which is harder to digest.

3. Health Benefits
A2 Ghee: Believed to be healthier and is often preferred for its potential to reduce inflammation and support better digestion. Some studies suggest that A2 protein may be less likely to cause issues related to lactose intolerance and dairy allergies.

Regular Ghee: While still nutritious, regular ghee may not offer the same level of digestibility and health benefits as A2 ghee, especially for people sensitive to A1 protein.

4. Source of Milk
A2 Ghee: Comes from indigenous cow breeds like Gir and Sahiwal, which are known for their high-quality milk.

Regular Ghee: Typically made from milk produced by crossbred or foreign breeds like Holstein and Jersey.

5. Price and Availability
A2 Ghee: Generally more expensive due to the specific breeds of cows and the traditional methods used in its production. It is also less widely available compared to regular ghee.

Regular Ghee: More affordable and widely available in most supermarkets and grocery stores.