Butter - Recipes ingridient

Butter is a product derived from cow’s milk. It is a concentrate of milk fat (78–82.5%, in ghee – about 99%).

For centuries, cow butter was on the table of our ancestors, and no one considered it harmful. But now everyone is desperately struggling with cholesterol and obesity.

Butter can only be called a product derived from cream and having a fat content of at least 82.5%. Everything else is not butter. Emulsifiers, preservatives, acidity regulators, flavors, dyes, that is, all the “fillers” and “improvers” used to replace the natural base in the product, say that you are holding margarine, ersatz-butter or spread. Also, everything that is released with a fat content of less than 82.5% is no longer butter, even if the packaging contains the word “cow oil”, “oil with a reduced content …”.

By the way, light oils are cheaper because they contain vegetable trans fats that are harmful to the human body.

Useful properties of butter

Milk fat has valuable biological and taste qualities. It includes a balanced complex of fatty acids, contains a significant amount of phosphatides and fat-soluble vitamins, has a low melting point (32-35 ° C) and hardening (15-24 ° C), is easily absorbed by the body (90-95%).

The butter also contains proteins, carbohydrates, some water-soluble vitamins, minerals and water (this non-fat part is called oil plasma). Butter has a high calorific value (Vologda butter – 730 kcal / 100 g) and digestibility. Butter contains vitamin A and D, and in the summer, carotene.

Milk fat is well absorbed, immediately gives a person energy. This is why a butter sandwich is considered an excellent breakfast. It gives us strength and strengthens the body.

Butter is especially useful for those who have a disorder with digestion. “Oiled” sick stomach and duodenum recover faster. Healing vitamin A accelerates the healing of ulcers. Suffering from chronic cholecystitis, pancreatitis and gallstone disease can treat yourself to 15-20 g of oil per day. But do not eat more than 5-7 g in one sitting.

Cholesterol is indispensable for the production of biologically active substances: bile acids, sex, and some other hormones. If a woman’s body lacks fat, her period disappears, it is impossible to conceive.

Fats are part of the cells and are necessary for their renewal. Especially a lot of fat-like compounds in the nerve tissues and the brain. Therefore, poor nutrition in infancy causes irreparable damage to the intellect. With the insufficient intake of fats in schoolchildren, there is a violation of concentration and a decrease in academic performance.

In butter, up to 40% monounsaturated oleic acid, which is the glory of olive oil. It has a particularly beneficial effect on cholesterol levels in the blood, not to mention the fact that it improves the overall balance of blood lipids. In addition, oleic acid inhibits the activity of the cancer gene.

Thus, moderate consumption of butter is good for our health. It is not by chance that our ancestors ate butter only in the early days, which in a year, as is known, are less than the fasting ones, and were healthy.