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Ghee
Butyrum dealbatum
Dairy-derived
Low FODMAP
Pure Fat
Clarified butter (ghee) in a glass jar

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 tablespoon

Safe Serving Size: 2-3 tablespoons

Active Compounds: Pure butterfat with milk solids and water removed

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely

Specific symptoms: Minimal to none when pure; may cause issues if contaminated with milk solids

Typical reaction time frame: Usually immediate if reactive

Individual variation: Very low variation between individuals

Safe Alternatives

coconut oil

Coconut oil

avocado oil

Avocado oil

olive oil

Olive oil

Substitution ratio: 1:1 replacement in cooking

Processing Effects

Heat processing removes lactose and milk proteins

Filtration removes milk solids

Stacking Considerations

Avoid combining with:

  • milk
  • cream cheese
  • yogurt
  • ice cream

Safe complementary foods: Safe with most foods due to being pure fat

Reintroduction Guidelines
  1. Start with 1 teaspoon
  2. If tolerated, increase to 2-3 teaspoons
  3. Monitor for any dairy sensitivity

Signs of success: No digestive discomfort or symptoms after consumption

Hidden Sources

Common products containing garlic:

  • Indian cuisine
  • clarified butter
  • butterfat

Alternative names: Clarified butter, Butterfat, Drawn butter

Individual Variables

Factors affecting tolerance:

  • Overall dairy tolerance
  • Quality of ghee preparation
  • Presence of residual milk solids

Tip: Choose high-quality ghee that has been properly clarified to minimize risk of FODMAP exposure