3 hrs ago
Cardiologist Shares Two Rules For Choosing Better Packaged Ghee
Ghee is a golden cooking fat commonly used in Indian meals.
It contains vitamins and fats, but it is also high in calories, so people should eat it in moderation.
Cardiologist Dr. Alok Chopra says homemade ghee is the best choice when possible.
Traditional homemade ghee starts with milk, which is turned into curd and then hand-churned into butter.
The butter is slowly heated until it becomes ghee.
For packaged ghee, he says shoppers should check two things: the type of milk and the way the ghee was made.
A2 describes the milk, while bilona describes the traditional process.
He notes that many commercial products are made from cream instead, so they are not the same as traditionally prepared bilona ghee.
Dr. Alok Chopra says homemade ghee is the gold standard when time allows.
For packaged ghee, he recommends checking both the milk source and preparation method.
He says A2 refers to the type of beta-casein protein in the milk.
The bilona method involves curdling milk, hand-churning butter, and slow heating it.
Commercial ghee may be made directly from cream, which is faster but different from traditional bilona ghee.
- Who
- Cardiologist Dr. Alok Chopra gave advice about choosing packaged ghee.
- What
- He recommended checking whether ghee is made from A2 milk and by the bilona method, while saying homemade ghee is the gold standard.
- Where
- The advice was shared in a video on Instagram.
- When
- Why
- He said labels alone may not show whether packaged ghee is the right choice and that adulteration is a concern in a high-demand market.
Key facts
- Expert
- Dr. Alok Chopra, a cardiologist
- Preferred option
- Homemade ghee made through the traditional process
- Milk indicator
- A2 refers to a specific type of beta-casein protein in milk
- Process indicator
- Bilona or cultured ghee is made from curd using traditional hand-churning
- Traditional steps
- Milk is boiled, curdled, churned into butter, separated, and slowly heated
- Commercial production
- Some ghee is made directly from cream because it is faster and cheaper
- Consumption guidance
- Ghee is calorie-dense and should be consumed in moderation
Quotes
Dr. Alok Chopra
Cardiologist discussing factors to consider when buying packaged ghee.
“Make sure it is made from the bilona method. Look for bilona or cultured ghee, which means it has been made with curd. See if the brand mentions traditional hand churning.”
NDTV
“Remember this very simple rule: A2 tells you about the milk, and bilona tells you about the process. And when you are choosing ghee, both matter.”
NDTV
Sources
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