Ghee is suitable even for people with milk allergies and lactose intolerance, since all milk solids such as lactose and casein are removed during the purification process of the oil.
Ghee contains fat soluble vitamins A, E and D and linoleic acid. It is a source of medium chain triglycerides, which are absorbed directly by the intestine and is immediately converted into energy. Medium chain triglycerides are increasingly being incorporated into the diet of people suffering from Parkinson’s disease, multiple sclerosis and other diseases of the nervous system.
In contrast to polyunsaturated vegetable oils, ghee is extremely stable and can be stored without refrigeration for years without rancid. It remains stable and does not form free radicals even when frying, which makes it ideal for cooking. Suitable for fat frying, baking and making sweets and baked goods.