Bilona Ghee Vs Processed Ghee: What’s the Better Choice for You?

A spoonful of ghee can enhance your experience with the simplest of meals. Our country is known for its rich and diverse culinary dishes. Although diverse, these cuisines are united by a fragrant dollop of ghee. While processed ghee capitalised on the market for quite some time, people have started realising the importance of desi ghee. This article sheds light on the difference between run-off-the-mill, processed ghee versus bilona (desi) ghee.

Processed ghee:
Ghee production is at least half a billion-dollar industry in our country. The industry saw more than 10% growth in recent years which means its demand is not going to diminish anytime soon. However, the increase in demand creates the need for bulk processing. Hence mega-companies use milk to bulk manufacture ghee. They spin milk at high speeds in automated machines which separate fat.

Ghee manufacturing companies use milk or ‘malai’ (cream) separated from milk. This lets them churn out hundreds of kilograms of ghee in a matter of minutes. Moreover, cows producing milk for manufacturing processed ghee are routinely injected with hormones to increase milk production.

But here’s the catch: Mega companies manufacture processed ghee using conventional milk from crossbred cows. This milk contains both A1 and A2 proteins which can be difficult to digest. Moreover, some companies may use additives to increase their shelf life but can be harmful in the long run. 

Bilona ghee:
The homemade or hand-churned ghee which is traditionally known as bilona ghee has been a common staple in the kitchen since time immemorial. However, with the evolution of time that led to fast-paced lives, making ghee at home became difficult as it is a long and tedious task. However, scientists and nutritionists have come to realise the importance of bilona ghee, which encouraged its mass production. Today, although many companies use automated machines to manufacture large quantities of bilona or desi ghee, it is manufactured using curd as opposed to processed ghee which is made from malai.

The benefit of making ghee from curdling milk is that it retains most of its fat-soluble vitamins, making it more nutritious. Moreover, desi ghee made from desi cows like Gir cows is more nutritious as they are grass-fed. Gir cow ghee is also sometimes referred to as A2 ghee as it is made from A2 milk.

Here are some benefits of including billona ghee in your daily diet:

• Strengthened immune system – Traditional ghee is high in fat-soluble vitamins like A, D, E, and K that not only boost immunity but are also essential for heart and brain function.
• Detoxifying agent – Consuming a spoonful of ghee with every meal aids in proper digestion and eliminates toxins from the body.
• Assists in weight loss – For all you folks who are struggling with weight loss, bilona ghee contains butyric acid which burns the stubborn fat and improves metabolism. This helps in better weight management.
• Improved energy levels – One of the greatest benefits of consuming traditional or bilona ghee is that it is easily absorbed by the body. This rapid energy conversion makes you feel invigorated instantly.

So, switch your processed ghee with traditional ghee made with A2 milk today and reap its numerous health benefits.