A form of highly clarified butter that is produced by simmering butter and removing the water and milk solids (lactose and casein), leaving behind pure butterfat. This process gives ghee a high smoke point and a rich, nutty flavor, while also making it suitable for individuals with dairy sensitivities. It is a staple in many traditional diets and is valued for its stability and nutritional profile.
From a nutritional perspective, ghee is a rich source of fat-soluble vitamins (A, D, E, and K) and butyrate, a short-chain fatty acid that supports gut health and has anti-inflammatory properties. In weight loss protocols, ghee is often used as a healthy fat source to provide sustained energy and promote satiety without triggering the inflammatory responses associated with processed vegetable oils. Its inclusion in specific phases of metabolic programs helps stabilize weight and supports the absorption of essential nutrients.
The definitive guide by Russell Clark, FNP-C, APRN