All batches of Great Ghee now in production come from grass-fed, 100% A2/A2 Jersey cow butter

One month ago, we received the following feedback on Great Ghee:

And this got us thinking. One of the reasons ghee is so great is because of its smoke point. The reason the smoke point for ghee is so high is because the milk whey is removed through the clarification process.

The milk whey composition, and the fatty acid profile of the butterfat itself, are highly dependent on two things: the breed of the cow and the cow’s diet.

Cows that produce fully or partially A1 β-casein release a bioactive peptide known as β-casomorphin-7 (BCM-7) during the digestion of A1 milk, which is considered the main factor in comparisons of health benefits between A1 and A2 milk. According to several studies, BCM-7 may lead to:

• Discomfort in the digestive system

• Inflammation of the gut

• Slower digestion in those who are sensitive

The breed that produces the highest-quality dairy is 100% A2/A2 Jersey. A2/A2 milk is superior because it is:

• More digestible: A2 milk is digestion-friendly because it doesn’t release BCM-7. Some consumers report decreased stomach ache and bloating.

• Improves digestive health: A2 milk promotes gut health by reducing intestinal inflammation.

• Promotes heart health: Some research reports that A2 milk reduces the risk of oxidative stress since it doesn’t release BCM-7.

• Has the best fatty acid profile: A2 milk has less polyunsaturated fatty acid (PUFA) content, which can contribute to inflammation and oxidative stress in the body.

For Great Ghee specifically, the last bullet point is the most important. With our ghee being 100% A2/A2, you are minimizing the amount of PUFAs in your cooking fat and maximizing the MUFAs and saturated fatty acid content (the good fats).

Coming up in Q2, we will be providing 3rd-party lab test results from Light Labs to show our fatty acid profile testing for Great Ghee.

We love you,

-Great Ghee

A2/A2 SUPREMACY