Ghee is traditionally clarified butter which means the water and milk solids including lactose and casein are removed during its preparation. This is supported by food science studies such as one published in the Journal of Dairy Science (Patel et al. 2014) which discusses how the ghee-making process eliminates most of the milk solids making it lactose-free.

Supporting Research: Studies like those by Patel A.A. and De S. have outlined the traditional clarification process which removes lactose and casein confirming ghee as a suitable option for those with lactose intolerance. A2 milk contains only the A2 beta-casein protein unlike regular milk which contains a mix of A1 and A2 proteins.

Research published in The European Journal of Clinical Nutrition (2014) by Jianqin Sun et al. compared A1 and A2 milk and found that individuals who consumed A2 milk experienced fewer digestive issues suggesting that A2 milk (and by extension A2 Ghee) may be easier to digest for those sensitive to A1 protein. Supporting Research: The study by Sun J. et al. (2014) highlights that A2 protein is less likely to cause digestive discomfort compared to A1 which can benefit individuals with milk intolerance when consuming A2-based products like A2 Ghee.

Ghee is generally recognized as safe for those with lactose intolerance due to the clarification process. This is confirmed by nutritional resources such as the Harvard T.H. Chan School of Public Health which mentions that ghee is devoid of milk solids making it lactose-free and safe for lactose-intolerant individuals.