A food allergy or food intolerance occurs when there is an adverse reaction to the ingestion of a food. The distinction between the two terms is that in a classic food allergy the immune system is involved to produce a true allergic reaction to produce more severe symptoms while in a food intolerance symptoms are generally less serious and often limited to digestive problems.

Ghee means "sprinkled" in Sanskrit. It is a type of clarified butter that does not contain water or solids from milk. Ghee first came from the cow, which is a sacred animal in the Hindu religion. For centuries, people have been using ghee in Indian recipes and in a type of holistic medicine called Ayurvedic. The clarified butter supposedly has a healing property called Rasayana, or the ability to make a person's lifespan longer. The book used by Ayurvedic doctors, "Susruta Samhita," says that it is good for the entire body. The use of ghee began in India and quickly spread to the Middle East and Asia centuries ago.