Ghee- fact sheet

Ghee is a derivative of butter with no lactose. It is a saturated fat and was once thought to be unhealthy because it is saturated. But research has now revealed the truth that the consumption of saturated fat does not correlate with heart disease.
Ghee is one of the seven healthy fats needed in the kitchen.
In ancient tradition of Ayurveda, Ghee was considered a sacred, medicinal, laxative, and nourishing food. Ayurveda uses ghee in many of herbal preparations.  In Ayurveda, ghee is considered one of the most satvic foods and satvic foods promote positivity, growth and expansion of consciousness.
In Ayurvedic medicine, ghee can be used for skin care as it acts as a fantastic moisturizer that reduces the scars.

Ghee is free of trace remnants of lactose and casein. It  is highly heat-stable for deep-frying and baking.
The concentration of vitamin A, E and K2 in ghee is higher than in milk.
Vitamin A plays an essential role in hormone balance, liver health, fertility, and stamina.
Vitamin K2 transports calcium into the bones.
Ghee contains a significant level of butyric acid. Butyric acid is an anti-carcinogenic short-chain fatty acid which inhibits the growth of mammary tumours.
Concentrations of conjugated linolenic acid are significantly higher in ghee and it inhibits the growth of breast cancer.
Ghee is rich in medium chain fatty acids and athletes can use ghee as a consistent energy source. The medium chain fatty acids of ghee are absorbed directly by the liver and burned to release energy and thus help in weight loss.
Ghee stimulates the secretion of gastric juice and helps in the digestive process.
Concentrations of conjugated linolenic acid are significantly higher in ghee and it inhibits the growth of breast cancer.