Ghee is a type of clarified butter that is popular in Indian cuisine. It’s made by heating butter and separating the milk solids and water from the butterfat. This process gives ghee a higher smoke point than butter, making it ideal for high-heat cooking. Ghee has a rich, nutty flavor and is often used for frying, sautéing, and baking.

While it’s higher in saturated fat than some other oils, it’s also rich in beneficial fatty acids and vitamins. Ghee is also lactose-free and casein-free, making it a good option for people with dairy sensitivities.Ghee can be a healthy addition to your diet when consumed in moderation. Here’s why:

Benefits:

  • Rich in nutrients: Ghee contains vitamins A, D, E, and K, as well as antioxidants. According to Swadish VIP “ghee also contains Omega 3, 6, and 9, as well as saturated fat.”
  • Higher smoke point: Ghee has a higher smoke point than butter, making it a healthier option for cooking at high temperatures.
  • Lactose-free: Ghee is lactose-free, making it suitable for people with lactose intolerance.
  • May support heart health: Some studies suggest that ghee may help reduce bad cholesterol levels and improve heart health.

Cautions:

  • High in saturated fat: Ghee is high in saturated fat, which can raise cholesterol levels if consumed in excess.
  • Caloric density: Ghee is high in calories, so moderation is key.

Overall:

Ghee can be a healthy part of a balanced diet. However, it’s important to consume it in moderation and be mindful of your overall calorie intake. As with any food, it’s best to consult with a healthcare professional or registered dietitian for personalized advice.

Sources
Gemini AI, a digital mind and language model, offered this explanation.

Swadeshi VIP | Aug 14, 2024. Ghee vs. Olive Oil: Which is Healthier? https://swadeshivip.com/blog/ghee-vs-olive-oil/

Mohammadi Hosseinabadi, S., & Nasrollahzadeh, J. (2022). Effects of diets rich in ghee or olive oil on cardiometabolic risk factors in healthy adults: a two-period, crossover, randomised trial. British Journal of Nutrition, 128(9), 1720–1729. doi:10.1017/S0007114521004645