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*First Time User: Get Extra 5% Discount: Use Code: WELCOME*
*BIG Festival Offer: 10% OFF above Rs.999 Purchase*
*Free Shipping above ₹599/-*
*Get Extra Discounts on Prepaid Orders*
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Nature's Trunk
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Honey with Seeds is a delicious combination of raw, unrefined honey with nutrient and protein-rich seeds. This superfood combination delivers great flavours and nutritional value in every bite.
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Category: Jam
Honey with Seeds is the delicious mixture of raw, unprocessed honey mixed with pot-roasted, finely sorted nutritious seeds like Sunflower Seeds, Pumpkin Seeds, Watermelon Seeds and Sesame Seeds is the best delight for your taste buds and body.
What Makes Our "Honey with Seeds" Special?
• Incredible Taste: The perfect mix of sweet, nutty, and earthy flavours creates a delightful experience in every bite. The blend of Sunflower Seeds, Watermelon Seeds, Pumpkin Seeds, Sesame Seeds and Rose Petals, all soaked in natural honey, offers a wonderful flavour.
• Packed with Nutrition: Our "Honey with Seeds" is a superfood powerhouse. The mixture of nuts and seeds provides a wealth of vitamins, minerals, antioxidants, fiber, and protein, making it a healthy and nourishing addition to your diet.
• Usage: You can enjoy this blend on its own, sprinkle it on top of salads or yogurt, or even use it in your baking for a delightful crunch. It is a great ingredient that can be used in many different ways.
• Sustainable and Ethical: At Nature's Trunk, we are loyal to sourcing our ingredients ethically and sustainably. Our honey and other ingredients are sourced from trusted local producers, ensuring the highest quality and supporting small-scale farmers.
• Made with Love: Each batch of our Seeds Soaked in Honey is carefully crafted with great attention to detail. We pour our passion and care into every product, and it shows in the quality and taste.
• Uncompromising Quality: We guarantee that every jar of our "Honey with Seeds" is pure and fresh because we care about our product's quality.
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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.
