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A2 Ghee is a type of clarified butter made from the milk of Desi cows. These cows naturally produce the A2 beta-casein protein, which sets A2 Ghee apart from regular ghee. Here’s how it differs:

1. Origin and Protein Content:
   • A2 Ghee is derived from cows that have never been crossbred and exclusively produce A2 protein milk. These cows belong to ancient Indian breeds like Gir, Sahiwal, and Red Sindhi.
   • In contrast, regular ghee is made from milk obtained from modern hybrid cows, which produce a mix of A1 and A2 proteins.
2. Health Benefits:
   • A2 Ghee contains higher amounts of vitamins, antioxidants, and fatty acids compared to regular ghee.
   • Due to its A2 protein content, A2 Ghee is considered digestible even by people who experience digestive distress with dairy.
   • Research suggests that A1 protein milk (found in regular ghee) may be linked to gastrointestinal inflammation and cognitive disturbances.
3. Flavor and Nutritional Profile:
   • A2 Ghee has a richer flavor due to the longer heating process during its preparation, which results in browning of milk solids.
   • It has a higher smoke point than regular ghee, making it suitable for frying and roasting.