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Message: <blockquote data-quote="uart" data-source="post: 886195" data-attributes="member: 41696">Yep, it's almost the same thing. Ghee is usually used in place of butter in poorer regions where they may not have access to refrigeration.Butter is mostly milk fat with a small amount of water, but it does also contain a very small amount of milk solids including proteins. These proteins are less stable than the fat, and so will cause the butter to go rancid if stored unrefrigerated for too long. Clarifying the butter to remove the small amount of solids doesn't really impact much on the nutritional value, but it does give it a much better unrefrigerated shelf life.There are some rural parts of India for example where they use ghee almost to the exclusion of all other oils and fat. They use it just about every meal, to cook in and also as a spread just like butter. Interestingly they also have some of the lowest incidence of heart disease of anywhere in the world. This is of course another data point that the guy who developed the "saturated fat causes heart disease" hypothesis conveniently missed. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite11" alt=":rolleyes:" title="Roll Eyes    :rolleyes:" loading="lazy" data-shortname=":rolleyes:" /></blockquote>

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