Ghee

Ghee is made by slowly heating butter to remove water and milk solids, leaving mostly pure fat behind.

• Minimal fermentation, minimal aging — unlike cheeses or fermented dairy, ghee isn't aged or fermented, so there's little opportunity for histamine to accumulate during production

• Lower in dairy compounds — the clarification process removes most milk solids, and many people with histamine intolerance who also report difficulty with dairy find ghee easier to handle than whole butter or cream

For those who find regular butter or dairy problematic, ghee is often worth trying as an alternative.