Ghee (clarified butter) is prepared by melting butter (unsalted) at low temperatures until all the milk solids separate from the fat.

The result is a very stable oil, ideal for cooking or even frying, and of course free of trans fats. It also does not require refrigeration, and according to Ayurvedic tradition, the older it is, the greater its medicinal properties. Ghee is a very nutritious food, as it contains many fat-soluble vitamins and at the same time helps in the absorption of other nutrients present in food. According to the Weston Price Foundation, it is advisable to consume vegetables with some type of fat, as there are fat-soluble vitamins such as A, D, E, and K. Ghee also contains butyric acid, which has antiviral and anti-cancer properties. Consuming Ghee is ideal for those who are allergic or sensitive to cow's milk, as almost all dairy residues are eliminated in the process. Generally, most people with milk allergies tolerate ghee perfectly. According to Ayurvedic Medicine, Ghee has the ability to balance the 3 doshas (vata, pitta, and kapha).