Buttermilk: he alth benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Such fermented milk products as kefir, yogurt and sour cream are familiar to everyone. What do we know about buttermilk? Most likely a little. This he althy drink is undeservedly forgotten. In the article, we will consider the harm and benefits of buttermilk, why this product is needed.

What is buttermilk?

The composition of this natural product is very similar to low-fat cream. Therefore, it is very useful for those who have problems with excess body weight. Despite its dietary properties, this product has many nutrients that determine the benefits and harms of buttermilk.

Once upon a time, the product was made from the liquid that remained after churning butter. Currently, a natural product is obtained by adding special bacteria to skim milk. In the modern food industry, some manufacturers make both buttermilk itself and many products from it:

• low-fat cottage cheese;
• low-fat soft cheeses;
• fermented milk sweet drinks.

If you wish, you can make your own buttermilk at home. To do this, mix 400 grams of low-fat milk with twotablespoons of vinegar or lemon juice. Put the product in a warm place, and in 15-20 minutes the base will be ready.

Composition and nutritional value

Fat-free buttermilk consists mainly of organic acids, proteins, vitamins A, C, D, E, vitamins B group. Also in the milk mass there is biotin, PP, phosphatides. 100 grams of the product contains up to 0.5% fat and about 40 kcal.

The he alth benefits and harms of buttermilk are due to the content of a number of trace elements important for the body.

• Lactose. Needed to normalize bowel function. And also lactose has a positive effect on the nervous system and helps to absorb many vitamins.
• Choline, or vitamin B4. Restores the liver, removes cholesterol plaques and "repairs" the cardiovascular system.
• Lecithin. An important building material of the body is necessary for the proper formation of tissues and cells.
• Iron, potassium, magnesium, thanks to which the harmonious work of all organs and systems is ensured.

Useful properties

The benefits of buttermilk are due to its composition. In addition, it is classified as a low-calorie dairy product, so you don't have to worry about your figure.

It is important to note that buttermilk contains lecithin, which is directly involved in the synthesis of phosphorus-containing complexes. Given this fact, doctors advise the elderly, women during pregnancy and children to consume the dairy product. There is also choline in buttermilk, which has a positive effect on workliver, and also enhances the protective functions of body cells. In addition, the product is used as a mild laxative, which means that you can forget about constipation.

Buttermilk can protect the liver from rapid obesity, so nutritionists advise using it for atherosclerosis. The composition of this natural product includes potassium, which positively affects the functioning of the heart and the state of blood vessels. Buttermilk reduces the risk of stroke and heart attack. Due to the high content of calcium, nails, teeth and bones are strengthened.

Contraindications

In fact, the composition of buttermilk is quite aggressive for the gastric mucosa, especially if you use natural whey on an empty stomach. Therefore, people with pathologies of the digestive tract should completely abandon it.

Buttermilk is not recommended for people with lactose intolerance. With diarrhea and indigestion, the dairy product should also be discarded, because it can only increase fermentation in the intestines.

But with constipation, buttermilk will help to gently and quickly solve the problem. Do not use a fermented natural product, because it can cause severe flatulence (bloating).

And also, do not forget that a person may experience an allergic reaction to any product, which manifests itself in the form of the following conditions:

• nausea;
• skin rashes;
• vomit;
• indigestion.

If similar symptoms appear after eating buttermilk, it is excluded from the diet.

Selection and storage

The benefits and harms of buttermilk should be taken into account if you choose it for dietary nutrition. Remember that the product should not be frozen or even supercooled, as all healing qualities quickly disappear. Natural buttermilk does not last long due to the presence of live bacteria in the drink.

How to consume buttermilk

It is most useful to drink such a drink ready-made. So you get a large amount of nutrients at one time. Many chefs prepare delicious dishes with buttermilk.

Most often, the drink is used as the basis for dough when baking muffins, muffins, pancakes, cakes, etc. Due to the fermented milk product, bread becomes airy. You can also make buttermilk pancakes that will surprise your family.

Australian milk base is used to make creamy butter that is delicate and low in calories.

All kinds of beneficial bacteria and starter cultures can be added to buttermilk, thanks to which they get a very tasty product that resembles fermented baked milk.

To make homemade mayonnaise for salad dressing, beat buttermilk well with lemon juice, olive (vegetable) oil and egg whites. Then add the spices and the dressing is ready.

Substitute for buttermilk?

Sour-milk product can be purchased in many supermarkets and markets. In industrial conditions, it is made in the following way. Mixed into skim milkspecial bacteria, and after a while the milk sugar begins to oxidize.

If the recipe calls for buttermilk, the benefits and harms of which are already known, but it is not at hand, you can replace it. To do this, take milk, mix it with fresh lemon juice or vinegar. One tablespoon of the sour product is enough for one glass of liquid.

Homemade buttermilk infused for 15-20 minutes. After thickening the mass, you will get a good natural product of your own preparation. Many cooks successfully use yogurt or whey instead of milk.

Buttermilk products are extremely beneficial for human he alth. No fermented milk product has as many valuable properties as buttermilk.