Ghee, which is widely used in Asia, is an alternative to butter that some believers say is better for you.

Ghee is a form of clarified butter, which is butter that has been cooked down until all its water evaporates and its milk solids settle at the bottom of the pot. Once all the moisture evaporates, the milk solids begin to brown. This gives ghee a higher smoke point than regular butter, which makes it a good oil for baking, sautéing and deep frying. It’s also shelf stable because of its low-moisture content.

Ghee is comparable if not slightly higher in calories and saturated fat than regular butter, ounce per ounce or tablespoon per tablespoon, according to various reports.

Eris Craven, a registered dietitian at Bend Memorial Clinic, said ghee and butter are both fats processed from whole milk, and diets high in saturated fat are discouraged due to their association with heart disease.

Craven recommended individuals replace saturated fats with plant sources of fats, which contain higher amounts of polyunsaturated and monounsaturated fats and are shown to have health benefits.

“We recommend using canola oil and olive oil for sautéing, cooking and for salad dressings. Avocado and nut butters are great plant fats for adding flavor where appropriate. If butter or ghee is to be used, we recommend it to be used sparingly,” Craven said.

— Anne Aurand, The Bulletin