Let's get one thing clear: Ghee isn't a new phenomenon.

A rich, golden cousin to butter, it originated in India thousands of years ago. While ghee has been around for ages, it has become increasingly popular over the last few years in certain Western diets, such as keto and paleo.

Ghee is a clarified butter, which means it goes through a heating process that removes milk solids, according to registered dietitian Caroline Thomason.

"This means that it is very low in lactose or completely lactose-free depending on the brand," she adds.

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Is ghee healthier than butter? 

Most dietitians will tell you that "healthier" is a relative term. If you have lactose intolerance or a dairy allergy, Thomason says ghee could be a better option. If not, she notes, butter comparatively has less calories than ghee.

A tablespoon of unsalted butter contains roughly 102 calories, while the same amount of ghee has about 123 calories, according to the U.S. Department of Agriculture's food database.

Why do people eat ghee instead of butter? 

Ghee originates from India, where high temperatures made it difficult to store butter in its original form, according to The Washington Post. Ghee, on the other hand, could be stored more easily and for a longer time. These days, it's become more popular as certain diets have villainized butter and touted ghee as a substitute.

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Who should avoid ghee?

While ghee may be a better option for those with a dairy intolerance, you should still consult a medical professional before trying ghee if your body has a history of reacting poorly to other dairy products.

"You’ll want to check with your doctor before trying something new as everybody’s tolerance level and allergic responses are different," Thomason adds.

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