Saturday, 29 May 2021

Myths about A2 Ghee! 

Are you also looking for “A2 Ghee” because you heard that “A2 Ghee” is good for health while “A1 Ghee” is not?

Let’s try to understand this better and get rid of the surrounding myths.

A1 and A2 ?

Cow's milk is about 87 percent water and 13 percent solids—these solids are a combination of fat, carbohydrates in the form of lactose, minerals and protein. The major component of the milk proteins is casein; in turn about 30-35 percent of the casein (approximately two teaspoons in a litre of milk) is beta-casein, of which there are several varieties, determined by the genes of the cow. The most common of these variants are A1 and A2. Let’s term it as “A1 protein” and “A2 protein” for further understanding.

Milk of indigenous cows, buffaloes, goats, horses, elephants, humans all contain A2 protein.

A1 protein is found in the milk of Jersey, Holstein Friesian, Swiss Brown and a few more exotic cow breeds which are unfortunately wide spread in India due to their high milking capacity. This A1 protein has been a subject of intense scrutiny and now we have conclusive evidence that A1 protein can lead to Autism, Type 1 diabetes, schizophrenia, bloating and many more diseases. 

A2 protein is found in the pure Indigenous (desi) breeds of cows Gir, Sahiwal, Tharparkar, Badri, Kankrej, Gangateeri. Different regions of India, have different native breeds of cows. Native cattle of Africa also contain A2 protein. 

“Devil in the milk” by Dr Keith Woodford is a good read on this topic. 

If you want to know more details on A1/A2, check out : 

A2 Ghee ?

“Ghee” is a source of healthy fats, vitamins and other nutrients. However, Ghee does not have any protein in it. A1/A2 are associated with protein of the milk. Ghee does not have any A1/A2 protein as Ghee has no protein! Hence there is nothing called as “A2 Ghee” technically. 

So whenever a Ghee is termed as “A2 Ghee”, it does not mean it has A2 protein/fat/vitamins/minerals in it. It means the source was A2 milk from which this Ghee is formed. But it does not clarify whether it was made from A2 milk of cows or buffaloes or goat, etc. Also, it needs to be known whether the Ghee was churned from curd or made from cream as widely prevalent. 

So which Ghee should I buy ?

There is much more to Milk and Ghee than just A1 and A2.

Ayurveda recognises Ghee churned from curd made from indigenous (desi) cow milk as authentic ghee terming it as “Gau-Ghrita”. Indigenous cows give A2 milk. The “Gau-Ghrita” from indigenous cows find its mention in several recipes of Charaka Samhita, one of the oldest Ayurvedic text books. 

The market is flooded with ghee brands with MRP ranging from INR 250 per litre to INR 6000 per litre. 

For a layman, selecting a jar of unadulterated ghee can be quite daunting.

Most commercial brands make ghee from cream which is separated from milk. The leftover milk is then separately sold as toned/double toned milk with fancy names.

If you need the best ghee then it is not just the product at hand that you should see and decide. The whole ecosystem starting from the cows needs to be looked at. 

The following is what we recommend to check before you buy your next bottle of Ghee!

  • Made by churning curd. Curd should be of A2 milk only. Its best if A2 milk is from indigenous (desi) cows. Whole A2 Milk -> Curd -> Churn Curd -> Butter -> Heat the butter on a low flame —> Ghee. The churning process (Bilona) should be traditional - a wooden churner (mathani) rotating clockwise and anticlockwise at a low rpm. 
  • It takes anywhere between 30 to 50 litres of milk to produce a litre of ghee via the bilona method. An indigenous cow gives less milk as compared to its western counterpart. Hence anyone selling this ghee for less could be taking shortcuts. Watchout!
  • The cows should have access to clean, green fodder, water and a reasonable space to move around. The quality of fodder certainly affects the quality of milk, curd and ghee. So it will be wise to identify where the ghee is made and how are the cows managed.
  • It’s important these cows are not injected with hormones and that their calves get an equal share of the milk they produce. So verify that male calves are not sent to abattoirs or left on the road. Ethical milking practices should be followed.
  • Do not run behind danedar ghee (granules in ghee). In certain Ghee manufacturing plants, Ghee is sent through cold treatment - sudden cooling from high to low temperatures. This is not the authentic process of making Ghee.
  • Ghee made from the milk of HF/Jersey exotic cows can also be yellow in color and dandedar.   Looks can be deceptive! 
  • Last but not the least, there are several Ghee flavours and artificial colours available in the market which boast of turning low quality Ghee more appealing. These artificial flavours give strong aroma, yellow color and texture to the Ghee. It is impossible to identify these flavours without a lab test.
    Every batch of original Ghee can have different color, texture, aroma based on the fodder, quality of curd set, climate, etc. Do not judge a book by its cover!

Let no fancy names, artificial colours and ghee flavours prevent you from buying authentic “A2 Ghee”. 

“Desi Cow A2 Cultured Bilona Ghee” is a better name for A2 Ghee. However, as explained, it is not  “A2 Ghee” rather this Ghee is made from A2 milk.  

This Ghee improves digestion, boosts immunity, treats inflammation, dry skin and has a higher smoke point. This Ghee melts at a temperature slightly lower than human body temperature and hence mobilises fat molecules and aids in fat loss. It does not make you fat!

Wishing everyone good health !

Saturday, 8 May 2021

Which Chyawanprash should I buy and why ?

While we struggle with the Pandemic, most of us are working to increase our body immunity by consuming the best possible herbs, kadhas, magic pills and the most important of all : the Chyawanprash! We all know about the benefits of Chyawanprash which include building immunity, replenishing nutrients in the body and balancing the three doshas Vata, Pitta, Kapha.

The Ayush ministry has shared recommendations for keeping our immunity strong and Chyawanprash holds an important place in the guidelines. While we look for the most “healthy” and “sugar free” Chyawanprash, do we really have the finer details to make the best choice ?

There are different types of Chyawanprash available in the market. Some claim to be Sugar free, some claim to have 2X/3X immunity boosting powers, some are jaggery based, some Ghee based while some have fancy names like Chyawan-Fit, Chyawan-Amrut, Amlaprash, Amritprash and more. 

How is Chyawanprash made ? 

This magic recipe owes its name to Chyawan Rishi. The first documented formula for Chyawanprash appears in the Charaka Saṃhitā, one of the oldest Ayurvedic text books.
  1. Amla is boiled in water and ground to paste.
  2. This paste is then fried in Ghee/Oil.
  3. A part of the herbs are ground and converted into a Herbal decoction (Kadha).
  4. Sugar (Processed/Unprocessed/Desi Khand/Jaggery/Dhaga Mishri) is added to the decoction. 
  5. The resulting syrup (Chashni) is then mixed with the Halwa made in Step 2.
  6. Part of the herbs are now added and cooked.
  7. Remaining Saffron, Honey, Silver/Gold/Abhrak Bhasmas are added at the end.

Your Chyawanprash is ready! Easy, isn't it ?

If you are looking to buy the best Chyawanprash, what should you look for ?

Chyawanprash is an Ayurvedic medicine: 

Whichever brand you buy from, ensure it has an Ayush license to manufacture Chyawanprash and is following GMP guidelines. You should find the license number printed on the jar.

Artificial preservatives : 

Chyawanprash contains Sugar and Honey which in itself act as preservatives. Hence Chyawanprash does not need any artificial preservatives as long as someone is following the Charaka Saṃhitā.  In ancient times, no artificial preservatives existed. So if an external preservative is added to the Chyawanprash, chances are high that the original recipe has been altered. I would not recommend to consume a Chyawanprash containing artificial preservatives. 

Which Ghee or Oil should be used in Chyawanprash ?

Indigenous (Desi) cow bilona Ghee is best for our cooking and health. However, you may be consuming the oils you wanted to avoid with your Chyawanprash! Ayurveda asks to use “Go-Ghrita” -  Indigenous Cow Bilona Ghee and Sesame oil. So turn your Chyawanprash pack around and look for the ingredients, hope it does not have vegetable or palm oils in it!

Which Sugar should go in the making of Chyawanprash ? Or is Sugar-free best ?

Ayurvedic text books mention "Matsyandika” to be used in Chyawanprash which is a Sanskrit word. There are many interpretaions of this term. Matsyandika is best translated to “Sugar Candy” as per the Arthaśāstra II.15.15 interpretation (reference : 
Best form of Sugar Candy which is not processed/raw is Dhaga Mishri which has coolant properties. Since ancient times, Mishri is being used post meals along with fennel seeds in India for aiding digestion. Original Mishri contains cotton threads, just the way it is made.
Note : Chyawanprash cannot be made without a type of Sugar/Sweetner as it needs sugar syrup (Chashni) to attain the jam like consistency it carries

What are the different kinds of Sugar used in the market for making Chyawanprash ?

1) Processed White Sugar : We all are aware of the ill effects of the processed white Sugar. It is best avoided. 

2) Jaggery : While Jaggery looks like one of the most healthy options, when it comes to Chyawanprash, it is not the case.

Many Chyawanprash herbs have Garam Taseer i.e. heat producing ingredients. Jaggery too produces heat in the body, the overall combination of Chyawanprash is not fit to be consumed during summers as it increases the Pitta dosha (heat) of the body. During winters, you can still consume it but it is not a balanced formula. Chyawanprash is supposed to balance Vata, Pitta, Kapha of the body.

3) Stevia : It is a form of sweetener called “Sugar free” with no calories. Stevia is relatively a new form of sweetener and does not find mention in any of the Ayurvedic texts. Its yet to gain acceptance in Ayurveda. Stevia was banned for a very long time by the FDA and many countries.

4) Desi Khand : This is one form of raw and unprocessed sugar which has cooling properties.

5) Dhaga Mishri : This is the best form of raw unprocessed sugar for making Chyawanprash as per the interpretation of the term Matsyandika mentioned above. It has cooling properties (thandi taseer) so it can balance the hot ingredients (garam taseer) of the Chyawanprash. Chyawanprash containing Dhaga Mishri is fit to be consumed throughout the year including summers.

Does your Chyawanprash have Honey ? 

Honey (Madhu) is one of the ingredients which go in the making of Chyawanprash as per Ayurveda. Honey has immense health benefits. However, do look for the type of Honey used in your Chyawanprash and at what stage it was added? Honey should not be heat treated as it denatures its structure. It should be added at the end once the Chyawanprash has cooled down. Chyawanprash which uses raw, unprocessed honey is best. 

The magic of Herbs 

Some of Chyawanprash brands in the market hardly use 5 to 8 herbs while some use 55. A compilation of Chyawanprash recipe by Ministry of Health and Family Welfare, Department of Indian Systems of Medicine and Homeopathy mentions 48 ingredients. The number of ingredients vary based on the Ayurvedic texts. However, my pick would be the one which gives me the most benefits i.e. a minimum of 35 herbs or more. Chyawanprash with less than 10 herbs would not do justice to Chyawan Rishi’s recipe.


Chyawanprash can be termed as 100% organic when all its ingredients are organic. 40+ herbs go in the making of Chyawanprash. Many of the herbs grow on the mountains and while they may not have an organic certificate, they are generally chemical free. As long as they are original, sourced ethically, it is ok to use. You should though carefully look for the major ingredients like Indian Gooseberry (Amlas - which should preferably be produced organically), type of Sugar and which Ghee/Oil is used to make Chyawanprash. 

So next time when you buy a pack of Chyawanprash, turn that jar around and do have a look at the ingredients list! Make sure it actually is a value add to your body!

 Whatsapp : +91 8800663775 for any enquiries. 

Disclaimer :

These statements have not been evaluated by the Food and Drug Administration. The information on this website is for educational purposes only and is not a substitute for medical advice, diagnosis or treatment. For more information pertaining to your personal needs please see a qualified health practitioner. 

Copyright © Hetha Organics LLP, Ghaziabad 201005. All Rights Reserved. 

Thursday, 20 August 2015

Who are we ?

We are a bunch of passionate folks from diverse backgrounds with a zeal to :

- Provide Premium Quality Milk products, Sweets, Ayurvedic Medicines and other organic produces derived from Desi(Indigenous) cows' milk, cow dung and gaumutra to the masses.
- Raise awareness about the superior quality of A2 milk, cow dung and gaumutra from our indigenous breeds of cows.

Why Organic raw A2 milk from Desi cows ?
Unfortunately the milk we consume today can contain hormones, steroids, urea and chemicals. The reason being buffaloes and cows are reared by a good majority to extract the maximum quality of milk. Dairies collect milk from farmers and pay them for the amount of fat and not for the quality of protein in the milk. No tests are conducted at a vast majority of milk collection centers for adulteration.
 Desi cows which produce high quality milk are no one's fancy and the exotic HF, Jersey and buffaloes have taken over. To ponder : quality or quantity ?

Milk contains 2 main types of beta-casein protein, A2 and A1. Majority of milk that is available in the market is A1 type or a mix of A1 and A2 type milk.

 Originally, India was a A2 type milk producing country as our native cow breeds produce only A2 milk. The imported breeds like Holstein Friesian(HF), Jersey etc produce mainly A1 type milk. A1 milk is associated with diabetes, heart problems and other health related issues. The internet is a very good source of information and if you desire to read further on this topic just search for “A1 milk” and you'll be blessed with a plethora of knowledge.

Are you drinking pasteurized milk ?

When milk is pasteurized, fats are oxidized, proteins denatured and most enzymes are completely destroyed, resulting in milk which may be more harmful than beneficial to our health.

Additionally, the bacteria killed by pasteurization are not removed, their dead cell fragments remain in the milk to ignite immune reactions. Often the lactose intolerance is not to the milk itself, but to the post-pasteurization cell fragments it contains.

What about homogenized milk ?

Homogenization is done to prevent the fat in the milk from rising to the top. The method involves the milk being forced through tiny diameter tubes at very high pressure to break the fat in the milk into much smaller particles.  The process can involve extreme heat which damages the milk composition even further.

Our cows ..

Our cows are fed organic germinated fodder which is free from urea and chemical sprays. All cows are monitored against tuberculosis and other harmful diseases to ensure the highest quality of milk standards.

Cows have access to green fodder and water throughout the day. They are treated with care like a family member. In the event a cow is diagnosed with a disease Ayurvedic and Homeopathy medicines are administered and in the rare event antibiotics have to be given, the cow is separated from the heard and no milk is drawn from the cow until it is under medication.

Milk once drawn is immediately chilled to 4 degree celsius and our supply chain ensures the temperature remains near 4 degrees until the milk reaches your doorstep.

What do we sell ?
Premium Quality Milk products, Sweets, Ayurvedic Medicines and other organic produces derived from Desi(Indigenous) cows' milk, cow dung and gaumutra.

Products list :
Whatsapp : +91 8800663775
Call : +91 9663372046
Write to us at :