ghee
Oils & Fats
Trigger checker for ghee
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Serving size, prep, and portion notes for ghee
Ghee is Indian clarified butter, simmered longer than French clarified butter until the milk solids toast and turn nutty before they are strained out. Cooking off the water and browning away the solids leaves nearly pure butterfat, so ghee grades clean on lactose and is effectively lactose free, which is why it suits lactose intolerance where butter or cream does not. The milk proteins largely depart with the solids too, which is why it grades clean on dairy protein, though a severe milk allergy should still respect the traces. Central to Ayurvedic cooking, ghee is concentrated saturated fat, so it is graded pro-inflammatory and high in lectins.
Watch for
Effectively lactose free and graded clean, because the simmering strains out the milk solids that carry the sugar, so it usually sits fine with lactose intolerance / Graded clean on dairy protein because most casein and whey leave with the browned solids, though trace protein means a severe milk allergy still warrants caution / Pro-inflammatory and high in lectins by our grading, so it does not fit AIP, Mediterranean or DASH patterns
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FAQ
What does the FODMAP rating mean for ghee?
Medium FODMAP: portion size matters more than the ingredient itself.
Is ghee generally well tolerated?
Lectin (Avoid) and FODMAPs (Low) Start with those if you react.
What should I check next?
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