Fats

Allowed even though liquid milk is forbidden — the system reasons that the structure differs once the fat is separated from the liquid whey.

Allowed and preferred for cooking and frying. Ghee handles high heat well and adds a distinctive flavour to rice, grills, and stuffed dishes.

Allowed. Used cold on dressings (with pickled olives/lemon since raw greens are off-limits) and as a marinade for grilled fish and meats.

⏱ For high-heat frying

Allowed for high-heat frying. Olive oil remains the preferred choice for cold use.

⏱ For frying

Allowed for frying. Like corn oil, used at high heat as an alternative to olive oil.

Forbidden as a hydrogenated fat. The system recommends natural butter and ghee instead, treating margarine as a processed food to avoid.