> "Ghee" is clarified butter, i.e. butter that is entirely fat.   Since
there are
> no proteins in this, I would be surprised if there is any adverse reaction
to
> "ghee" in any human being.

When making ghee, you let the milk proteins that froth to the top settle
into the fat. They are cooked in, which gives ghee a more nutty taste than
clarified butter has. In clarifying butter, you skim the protein foam off
the top. So ghee has more protein in it than clarified butter does.

--Richard