Why is ghee often considered suitable for people who are lactose intolerant?

Question

Find out why ghee may be a suitable option for those who are lactose intolerant. Learn what is removed during the clarification process.

Answer 1

Ghee is often suitable for lactose-intolerant individuals because the milk solids, which contain lactose, are removed during the clarification process. This leaves behind mostly pure butterfat.

Detailed Explanation:

Lactose intolerance is caused by a deficiency in the enzyme lactase, which is needed to break down lactose, a sugar found in milk and dairy products. Traditional butter contains lactose, as do many other dairy products. Ghee, however, is made by simmering butter until all the water evaporates and the milk solids (including lactose and casein) separate and settle at the bottom. These solids are then strained away, leaving behind clarified butterfat. While trace amounts of lactose *may* remain, the levels are typically so low that most lactose-intolerant individuals can consume ghee without experiencing symptoms. The exact amount of lactose remaining can vary depending on the specific ghee-making process and how thoroughly the milk solids are removed.

Pro Tip:

If you are highly sensitive to lactose, start with a very small amount of ghee to test your tolerance before incorporating it fully into your diet. Look for ghee that is specifically labeled as 'lactose-free' or 'casein-free' for added assurance.