When ghee is made using bilona method is that it creates ‘phospholipids’. This is missing in the ghee made using milk cream. (Check this). Lipids are vital in the diet as sources of energy, fat-soluble vitamins and fatty acids.
Curd-butter-ghee which undergoes bilona method yields high-nutrition ghee. And is very light on the stomach, compared to the milk cream ghee.
Bilona ghee also mobilizes the fat in the body which helps in weight reduction.
Ghee is known to have omega-3 fatty acids and ghee made using bilona method contains more omega-3 fatty acids than the ghee made out of milk cream. This helps in improved heart function and reduced the risk of heart diseases.
Ghee made using the bilona method contains more Docosahexaenoic Acid (DHA) than the milk cream-made ghee. DHA helps lower cancer, heart and other diseases. It also helps in better memory, digestive fire and better lubrication in the joints.
Bilona ghee also contains a higher amount of butyrate acid. This fuels the gut lining harnesses antioxidant powers, stops gut inflammation, protects the brain and reduces the risk of cancer.
Bilona ghee has short-chain fatty acids which reduce the risk of type-2 diabetes, obesity and heart diseases.
Because this method cleans all the traces of milk from the ghee, it is highly suitable for lactose-intolerant people and the shelf life of ghee is very high as well.
Consuming the bilona ghee, the LDL (Low-Density Lipoprotein) Cholesterol is reduced in the body, whereas, the milk cream ghee increases the cholesterol in the body.
Overall, the bilona ghee carries health benefits like reducing the chances of inflammatory, degenerative and chronic diseases. With better memory power, skin, heart and digestion.
Once we prepare the bilona ghee, we can see many small granules which is the identification of authentic Vedic ghee.