Ghee is good for frying food, it can improve digestive health and decrease inflammation, it complements many foods with its nutty flavor, and it is more easily digestive by those who are lactose intolerant. Ghee also boasts large amounts of vitamins A, D, E and K, along with conjugated linoleic acid.
One benefit of ghee is that it is a healthier fat than butter because it has a higher smoke point, which means that it can be used to fry and saute food without smoking. When a fat starts to smoke, it breaks down and releases free radicals that can be harmful to the body when ingested.
Another health benefit is that it contains very little lactose, which is removed during the clarifying process, and can be consumed by those allergic to dairy. Ghee is also rich in vitamins, linoleic acids and fatty acids such as butyrate, which can help to decrease inflammation. Research shows that conjugated linoleic acid might help to improve insulin resistance.
Ghee is traditionally used as a topical medication to decrease inflammation of the skin and to moisturize it. Ghee also has a unique, nutty flavor that enhances the flavor of popcorn, bread, pasta, rice and vegetables. Despite the fact that ghee contains absolutely no preservatives, it has a long shelf life and requires no refrigeration.