Gavyamart A2 Bilona Ghee

GavyaMart Pure Bilona Desi Cow Ghee is form the method used in previous yugas, is to make curd from whole milk. Then churn it to separate makhan from it and then boil it to get Ghee. This is called whole milk ghee and it is the costliest but has all medicinal properties of Desi cow’s milk. To manufacture 1 kg of such ghee, it takes approximate 35 liters of Desi cow milk. The only bi product is chaas (no milk is left as it is converted into curd). So this method is expensive.

Health Benefits and Uses:

Increases the digestion and absorption of nutrients.
Increases one’s energy, vitality and immunity (Ojas).
Detoxifies the body (widely used in cleansing therapies).
Used for cellular rejuvenation.
Powerful anti-inflammatory properties.
Heals the intestinal wall.
Reduces Pitta and Vata dosha.
Strengthens and nourishes the brain and nervous system.
Enhances the health properties of herbs when taken together.
Healthy alternative to butter and oil and can be added to any dish.


Contraindications: Ghee is not recommended for individuals with a strong Kapha imbalance such as high cholesterol or obesity. In general, it is not recommended to consume more than 3 tsp (1 Tbsp) daily for all body types unless otherwise stated.

General Directions: Desi Cow Ghee can be added to any dish to enhance digestion and absorption of nutrients. Add 1 tsp to each meal or use ghee in replacement of butter or oil in a recipe.

Key Features of Bilona Gherr

Boosts digestion: According to Ayurveda expert, Dr. Ashutosh Gautam, "Ghee is one of the most easily digestible fats used for cooking. Ghee is a natural remedy for balancing the heat element (pitta) of the body. It aids in digestion, prevents constipation and helps in the excretion of toxins.
Helps in weight loss: Celebrity Nutritionist Rujuta Diwekar sets this myth straight by calling desi ghee the 'fat that makes you thin'. In her book, 'Don't Lose Your Mind, Lose Your Weight', she explains that the type of saturated fat that Desi Ghee has is the short-chain-fatty acid. This helps to burn the stubborn fat in the body while regulating your metabolism.
High smoke point:
The smoke point is the temperature at which an oil begins to burn and smoke. Not only does heating a cooking fat above its smoke point put it at a greater risk of hitting its flash point and causing a fire, but it also breaks down important phytonutrients and causes the fat to oxidize and form harmful free radicals. Desi ghee has a high heat point which means that it doesn't burn easily while other oils may break down and release free radicals when heated at high temperatures. Free radicals are unstable molecules that can cause damage to your cells and also increase the risk of disease. Moreover, Indian cooking requires a lot of sauteing and therefore, it is better to use desi ghee which won't breakdown easily.