Hi, MookJong. I’m a strong advocate of the health benefits of ghee.
Butter is a food that seems to go in and out of nutritional fashion. We all know that butter is a dense fat that contains a high level of cholesterol, but this is only part of the picture. Butter is also a rich source of small-chain fatty acids, principally one called butyric acid, which has been shown to have beneficial effects on the colon and digestive tract. The better version of butter is ghee (clarified butter). It can be stored at room temperature. Because all the proteins and milk solids have been removed, it can be used at higher cooking temperatures.
Ghee is high in butyrate/butyric acid. Butyric acid is the main energy source for colonic epithelial cells. Adequate amounts are necessary for healthy metabolism of the colonic mucosa. A possible mechanism for the anticancer action of dietary fiber is the increased fermentation of fiber to butyrate. It has been suggested that failure to use butyric acid by colonic mucosal cells or inadequate amounts available in the colon could be a primary factor in the etiology of ulcerative colitis, inflammatory bowel disease and colon cancer.
Remarkably, the use of ghee has not been shown to produce higher levels of blood cholesterol in societies that use ghee heavily in cooking (India & Pakistan). Since the milk proteins have been removed in processing, ghee can be used by people intollerant or allergic to milk and milk products.