The Relevance of A2 Cow Milk in Ayurveda
In Ayurveda, the ancient Indian medical science, the milk procured from Indian cows is considered to be saatvik in nature. Saatvik means pure- without any adulterants or chemicals. Due to its various health benefits for people of all ages, cow milk is considered to be a gift from Mother Nature. Milk and milk products are considered to be sacred elements in the Ayurvedic medicine owing to their nourishing and rejuvenating properties.
Ayurveda considers that the nutritional elements offered by cow milk are unique and cannot be derived from any other food item. The several benefits of cow milk as listed in Ayurveda are the nourishment of body tissues, balanced emotions, and to balance doshas. It is also known to be beneficial for advancing ojas– a refined produced made by the human body through proper digestion of a food product. Ojas is important to create strength in the body, build immunity, and makes one happy and content. This makes the health benefits of A2 cow milk unmatchable, more so for vegetarian people.
The several health benefits of cow milk have led to cow being considered sacred in India. The benefits of cow milk and dairy products according to Ayurveda, are that it is highly advantageous for vital organs such as the brain, eyes and the heart along with skin and hair. It is also easy to digest and therefore suitable for children and people with poor digestion.
To reap the complete health benefits of cow milk, it is essential to digest it properly. The following tips should be followed in order to digest the A2 cow milk in a proper way-
- One should avoid drinking cold milk straight out of the fridge.
- Milk should be boiled before drinking. It should first be allowed to foam up. Then it should be brought to a slow boil on low heat for up to 10 minutes. The molecules in the milk expand after being heated, and the milk becomes more suitable for digestion.
- The heavy properties of the milk can be reduced by adding turmeric or cinnamon stick or a few pinches of ginger or ground black pepper at the time of cooking. Doing this also reduces the mucus-producing effect of the milk.
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