The stone ground butter keeps the nutrients intact and allows for the slow release of oil, ensuring a correct grinding process. At TBOF, we use a variety of badaam indigenous to Asia and sweeten the butter with the TBOF handmade natural jaggery and uses no preservatives or additives. A natural product of this kind with no added trans fats is the healthiest alternative to commercial butters which have too much salt and refined sugar.
Ayurveda has always rubbished the notion of ghee being responsible for high cholesterol or heart ailments.
The key here is moderation of consumption and a combination with the right foods which balance out the nutritional benefits.
The best way for Indians to decrease bad cholesterol is by leading a fit lifestyle and eating foods in tune with the seasons. When the ghee is made from fermented butter of the desi cow milk as is traditionally done, it is indeed a superfood.
The Khapli is a heritage wheat grain which originated from the wild wheat grass . It has not been modified or tampered with at the chromosome level and has the right content of gluten and minerals which occur naturally in this grain.
The amla is a main ingredient in the Chyawanprash. We also have Amlaprash with an extra dose of Amlas and misri (unrefined rock sugar) replacing the Jaggery for the summer! A jammy mix of herbs and spices in an ancient Ayurvedic recipe is the secret behind this bottle of dark, sticky wellness. While the concoction of ingredients may vary from one recipe to the next, the organic amla is essential and a constant in the making of a chyawanprash.