There is one notable exception to dairy as a poor dietary choice: ghee. But then, ghee is best taken in small quantities.
Ghee is clarified butter; prepared by boiling butter, which evaporates the water, and skimming off the milk fat solids that float to the top. Solids which sink are left after the ghee is poured off. Hence, ghee lacks the lactose and milk protein (casein) content of milk.
Ghee originated in south Asia and is commonly used there: in India, Bangladesh, Pakistan, Nepal, and Sri Lanka.
Ghee is almost entirely fat, but it has long been considered medicinal in the Ayurvedic tradition. Cooking with ghee diffuses spices and seasoning throughout food.
Ghee facilitates nutrient absorption. Ghee is rich in butyrate, which is critical food for colon cells, and which can reduce colonic inflammation. Ghee delivers vitamins A, D, E, and K.
Ghee is an excellent cooking oil. Its smoke point (where molecular breakdown begins) is 250 °C, well above the 200 °C typical of vegetable oils.