“They Say Cow’s milk is the next best thing to Mother’s milk For an infant. Indeed it must have innumerable benefits wich makes it more preferable then all lother types of milk, and deems it most suitablefor tender infects who are highly prone and vulnerable to infections and Diseases. Unboubttedly, The milk is packed with a lot of nutrients and disease-fighting aspects, builds immunity, and a strong physical-mental health. shrivasugodham is categorized under A2 milk while the other types of milk are categorized under the AL1 type.”
Buttermilk is a staple in many Indian households. It’s a shame that buttermilk doesn’t get much attention in most other culinary traditions. However, we in India, have devised innumerable ways to make this cooling beverage a dedicated part of our diet. One of the most loved summer drinks of India, buttermilk is an outcome of the separation of butter from milk.
A1 milk is the milk produced by the cross-breed variety of cows, known as the jersey breed, is not good for consumption because: when a1 milk is consumed, a bioactive peptide beta-casomorphine-7 (bcm7), a strong opioid (morphine like substance) is released by proteiolytic digestion in the small intestine which is not the case when a2 milk is consumed.
A Symbol of purity, PROSPERITY AND ABUNDANCE, GHEE IS A MUST ADDITION IN THE CULINARY DELIGHTS OF MANY INDIAN HOUSEHOLDS. IN INDIA, CLARIFIED BUTTER IS CALLED GHEE. IT IS THE MOST PRECIOUS SUBSTANCE PROVIDED BY THE MILK OF THE MOST SACRED ANIMAL ON EARTH, THE COW. IN HINDU MYTHOLOGY, PRAJÁPATI, LORD OF CREATURES, CREATED GHEE BY RUBBING OR “CHURNING” HISHANDS TOGETHER AND THEN