Cardiologist Dr Alok Chopra advises consumers to check ghee production methods. He emphasizes that the ‘A2’ label indicates milk quality, not the entire process. Traditionally made ‘bilona’ or ‘cultured’ ghee from curd is preferred over cream-based products. Commercial ghee, even premium A2, may use faster and cheaper cream methods. Both milk type and production process are crucial when selecting ghee.
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