Many years ago, cows only produced A2/A2 protein milk. Just the way nature intended!
Think rich and creamy milk with wholesome cream rising to the top! That golden-hued cream is churned into an amazing butter containing all the superior nutrition including good healthy fat.
Human milk is A2/A2. Your body is made to digest A2/A2 milk.
Over time and through domestication of the many breeds of cow, farming practices and the quality of food, what was once beautiful healthy milk changed to an A1/A2 protein.
Simply put, there are now two groups of cows.
Those with A1/A2 genes and those that only have A2/A2 genes.
When we talk about A2/A2 cow milk, butter, ghee … we are first and foremost simply stating a fact about the genetic and breed identifiers of the dairy’s cows.
A2/A2 herds are breeds like Guernsey, Jersey, Brown Swiss, Dutch Beld to name a few. Typically they are herds of brown cows.
Milk from A2/A2 heritage cows also contains an amino acid (beta casein) that ultimately is much easier to digest and also contains many superior nutrients. Listed below are the additional percentages of nutrients found in A2/A2 vs. A1/A2:
- 33% more vitamin D
- 25% more vitamin A
- 30% more vitamin K
- Plus more protein, Omega-3 and milk fat
We all know good fat delivers robust flavor in anything we eat.
Yes, all ghee is free of casein and lactose.
But from our experience the overall superb quality of this A2/A2 butter affects the ghee – everything from the flavor profile, to how it cooks and smells. And how much you’re gonna say YUM!
And that is why we make A2 ghee here at Simply Ghee!
Is Your Ghee Melted Upon Arrival?