Ghee is clarified butter, which basically translates to butter with the milk solids removed. To treat ghee as just another form of butter does not properly acknowledge the fact that this dairy product has been used specifically for its health and health-giving properties for thousands of years.

Ghee has a long and respected history as a medicinal and healing food in Ayurvedic medicine, and is believed to strengthen our vital energy cushion at the root of our well-being and immunity. In Ayurvedic medicine, ghee is believed to help stimulate the healthy flow of fluids throughout the body. It is considered an important rejuvenative tonic for the mind, the brain and the nervous system. Since all the milk solids have been removed, it can be used for cooking at higher temperatures.

Like butter, ghee contains butyric acid, a fatty acid that possesses antiviral and anticancer properties, which raises the level of the antiviral chemical interferon in the body.

You can buy ready-made ghee in most natural food stores. Ghee does not need to be refrigerated, and according to some traditions has more healing properties if you just leave it out in room temperature.