Buying expensive A2 ghee because you think it's healthier? Cardiologist says the label isn't enough

That expensive jar of A2 ghee sitting in your kitchen may not automatically be the healthier choice you think it is.

And according to veteran cardiologist Dr Alok Chopra, there’s something else shoppers should be paying attention to before spending thousands on a bottle of ghee.

The Delhi-based cardiologist, who has around four decades of experience, recently spoke about the growing popularity of packaged A2 ghee and why the word ‘A2’ on the label shouldn't be the only thing influencing your purchase.

In an Instagram video shared on September 6, Dr Chopra questioned the idea that a premium price and an A2 label automatically mean better ghee.

“We need to have a serious conversation about the packaged ghee you have been buying from the supermarket, whether it's regular ghee or even A2 ghee, because the label alone doesn't tell you whether you've bought the right ghee,” he said.

So, what should you actually check?

Homemade ghee still gets his top voteFor Dr Chopra, the simplest answer is also the most traditional one: make it at home.

“If you ask me what the best ghee is, I would say make it at home. Believe me, your grandmother could do it, so can you,” he said.

And the reason, he explained, has to do with how the ghee is prepared.

Traditionally, milk is first turned into curd. The curd is then churned to separate the white butter, which is slowly cooked on a low flame to make ghee.

“The traditional process isn't complicated. Milk becomes curd, curd is hand-churned into white butter, and that butter is slowly cooked over a low flame to become ghee. Now that to me is the gold standard,” Dr Chopra said.

Of course, not everyone has the time to make ghee this way.

For people relying on supermarket jars, he says the process behind the product matters just as much as the label.

A2 isn't the only thing you should checkDr Chopra explained that consumers should look at two different things when buying packaged ghee: the milk and the method used to make it.

First comes the A2 claim, which he linked to the type of cow milk being used.

“Firstly, make sure it's A2 cow ghee. That's about the quality of the milk,” he said.

But that's only one part of the story.

The next question is how that milk was turned into ghee.

Dr Chopra recommends looking for ‘bilona’ or ‘cultured’ ghee, referring to the traditional process where milk is first converted into curd and then churned into butter before being made into ghee.

“Secondly, how is it made? Look for bilona or cultured ghee, which means it has been made from curd and not directly from cream,” he said.

Why a ₹2,000 jar of ghee can still leave you confusedThis is where things get interesting.

A premium-looking bottle, a hefty price tag and an A2 label can make a product appear like the obvious healthier choice. But Dr Chopra says shoppers need to look beyond the front of the packaging.

Some commercially produced ghee, including premium A2 products, may be made directly from cream rather than following the traditional curd-to-butter process.

“Many commercially available ghees, even premium A2 ghees, are made directly from cream because it's faster and cheaper,” he said.

He also clarified that this doesn't automatically mean such ghee is bad. The point is that it isn't the same as traditionally prepared bilona ghee.

So before picking up that expensive jar because it says A2 in big letters, check what the brand actually says about its production process.

The simple ghee rule to rememberDr Chopra's message can be boiled down to one line.

“A2 tells you about the milk, bilona tells you about the process. And when you are choosing ghee, both matter,” he said.

That distinction could make shoppers look at the back of the jar a little more carefully instead of simply reaching for the most expensive bottle on the shelf.

And perhaps that's the bigger takeaway: when it comes to ghee, the biggest label isn't necessarily the whole story.