A form of clarified butter that has been simmered to remove all water and milk solids (lactose and casein), leaving behind pure butterfat. Because it lacks milk proteins, it is often better tolerated by individuals with dairy sensitivities. Ghee has a high smoke point, making it ideal for cooking, and is rich in fat-soluble vitamins and butyrate, a short-chain fatty acid that supports gut health.
In high-fat loading protocols, ghee is used as a primary source of clean, stable energy. Its unique fatty acid profile helps to stimulate the production of bile and supports the transition into a fat-burning metabolic state. It is valued both for its nutritional properties and its ability to enhance the satiety of lean protein and vegetable meals.
The definitive guide by Russell Clark, FNP-C, APRN