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Flax seeds are like little nutrition powerhouses. They're famous for having omega-3 fats, fiber, and lignans. These tiny seeds do a lot of good things for your health, like helping your heart, making digestion easier, and keeping your hormones balanced. You can easily add flax seeds to all kinds of food, like smoothies, salads or baked treats, to make them even healthier.
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Category: Edible Seeds
Flax Seeds, are a nutritional powerhouse and present a wealth of health benefits in every bite. These seeds have good stuff like omega-3 fats, fiber, and lignans, which are healthy for you. Adding them a valuable addition to your daily diet.
What makes our ‘Flax Seeds’ Special?
Gluten-Free: These seeds are naturally gluten-free, making them an excellent choice for individuals with gluten sensitivities or those following a gluten-free diet.
High Fiber Content: Packed with fiber, Lin Seeds promote digestive health, help regulate blood sugar levels, and keep you feeling full and satisfied.
Contain Omega-3 Fatty Acids: They are a rich plant-based source of omega-3 fatty acids, essential for heart health, brain function, and reducing inflammation in the body.
Lignans for Hormonal Balance: Avisa Ginjalu are one of the greatest sources of lignans, plant compounds that have antioxidant and estrogenic properties, promoting hormonal balance in the body.
Key Ingredient: From sprinkling on salads and yogurt to adding to smoothies and baked goods, incorporate Avisalu easily into your favourite recipes.
Rich in Antioxidants: Alsi Seeds contain antioxidants that help protect your cells from damage caused by free radicals, supporting overall health and well-being.
Sustainably Sourced: Our Flax Seeds are sourced from responsible growers who prioritize sustainable farming practices, ensuring both quality and environmental consciousness in every seed harvested.
The cost of groceries can vary depending on the type of store, the location of the store, and the specific products that are purchased. In general, grocery prices are higher in urban areas than in rural areas.
Can lactose intolerant people consume A2 Gir Cow ghee? When it comes to healthy and nutritious food options, A2 Gir cow ghee stands out as a true gem. Its unique properties and potential benefits have made it increasingly popular among health-conscious individuals. But what exactly are the benefits of A2 Gir cow ghee, and can those with lactose intolerance also enjoy its goodness? Let’s delve into this delicious dairy product and explore its wonders. Benefits of A2 Gir Cow Ghee: 1. Digestive Friendly: One of the remarkable features of A2 Gir cow ghee is its digestibility. Unlike regular ghee, A2 Gir cow ghee contains A2 beta-casein protein, which is believed to be easier to digest. It is known to soothe and promote a healthy digestive system, making it a favourable option for those with sensitive stomachs or digestive issues. 2. Nutrient Absorption: The consumption of A2 Gir cow ghee has been associated with improved nutrient absorption. It acts as a carrier for fat-soluble vitamins and minerals, allowing the body to better absorb these essential nutrients. Including A2 Gir cow ghee in your diet can help maximize the benefits of other nutrient-rich foods you consume. 3. Boosted Immunity: A2 Gir cow ghee possesses potential immune-boosting properties. It contains butyric acid, which has been linked to improved immune function. Regular consumption of A2 Gir cow ghee may help strengthen your body’s natural defence mechanisms and support a healthier immune system.
A1 and A2 milk refer to two different types of milk based on the genetic variation of beta-casein protein found in cow’s milk. The key difference lies in the presence of specific variants of the beta-casein protein called A1 and A2 beta-casein. A1 milk contains A1 beta-casein protein, which is a genetic variant found in the milk of certain breeds of cows, including Holstein Friesian, Jersey and Ayrshire. These breeds are commonly used in industrialized dairy farming. A2 milk, on the other hand, contains A2 beta-casein protein, which is the original variant of beta-casein protein found in milk. It is primarily associated with indigenous cow breeds like the Gir, Sahiwal, Kangrej, Ongole, Khillari, Tharparkar, etc,.
What is A2 Gir Cow ghee? A2 Gir Cow Ghee is a type of ghee that is derived from the fresh & pure milk of Gir Cows, an indigenous Indian breed known for its unique characteristics. Gir Cows are easily identifiable by their fascinating physical appearance round & domed forehead, distinctive large hump, long ears, twisted horns, prominent dewlap, long hairy tale, big udder and gentle temperament. These cows have been revered for centuries and are considered one of the oldest and most important indigenous cow breeds in India. What sets A2 Gir Cow ghee apart from other types of ghee is the type of milk used in its production. Gir Cows naturally produce A2 beta-casein protein in their milk, which is different from the A1 beta-casein protein found in the milk of hybrid foreign cow breeds. This distinction is based on the genetic variation of the cows’ beta-casein genes. The presence of A2 beta-casein protein in the milk of Gir cows is believed to be associated with several benefits. A2 beta-casein may be easier to digest and less likely to cause digestive discomfort compared to A1 beta-casein. It is thought that the digestion of A1 beta-casein can release a peptide called beta-casomorphin-7 (BCM-7), which may have adverse effects on some individuals. However, A2 beta-casein does not produce BCM-7, leading to the belief that A2 milk and ghee made from it are more suitable for consumption. To produce A2 Gir cow ghee, the milk obtained from Gir cows is typically processed using traditional methods passed down through generations. One such method is the Bilona process, which involves churning the curd made from A2 milk using a wooden churner. This process separates the butterfat from the buttermilk, and the butterfat is then heated on a gentle firewood flame until it transforms into ghee. The Bilona process is considered to be a time-honoured and labour-intensive method of ghee production. This process helps retain the ghee’s purity, nutritional content, and natural flavours. The slow heating on a firewood flame imparts a unique aroma and taste to the ghee, distinguishing it from ghee produced using modern methods. A2 Gir cow ghee is highly regarded for its rich flavour, golden colour, and aromatic qualities. It is valued not only for its culinary uses but also for its potential health benefits. It is rich in healthy fats, essential fatty acids, vitamins (such as vitamins A, D, E, and K), and minerals. Ghee is often used in traditional Ayurvedic practices and is believed to have various therapeutic properties.
Difference between A1 and A2 milk: A1 and A2 milk refer to two different types of milk based on the genetic variation of beta-casein protein found in cow’s milk. The key difference lies in the presence of specific variants of the beta-casein protein called A1 and A2 beta-casein. A1 milk contains A1 beta-casein protein, which is a genetic variant found in the milk of certain breeds of cows, including Holstein Friesian, Jersey and Ayrshire. These breeds are commonly used in industrialized dairy farming. A2 milk, on the other hand, contains A2 beta-casein protein, which is the original variant of beta-casein protein found in milk. It is primarily associated with indigenous cow breeds like the Gir, Sahiwal, Kangrej, Ongole, Khillari, Tharparkar, etc,. The difference between A1 and A2 beta-casein lies in their amino acid composition. A1 Beta- Casein has a histidine amino acid at a specific position (position 67), whereas A2 beta-casein has a proline amino acid at the same position. During digestion, A1 beta-casein can be broken down into a peptide called beta-casomorphin-7 (BCM-7), which is believed to have certain effects on the human body. According to some studies, BCM-7 may interact with the opioid receptors in the digestive system and potentially contribute to discomfort and digestive issues in some individuals. These issues can include bloating, gas, and gastrointestinal distress. In contrast, A2 beta-casein does not produce significant amounts of BCM-7 during digestion. This has led to the belief that A2 milk might be easier to digest and less likely to cause digestive discomfort compared to A1 milk. It’s important to note that individual responses to A1 and A2 milk can vary, and not all individuals experience adverse effects from consuming A1 milk. Some people may tolerate both types of milk without any issues, while others may notice a difference in their digestion or overall well-being when consuming A2 milk.
