Butter: he alth benefits and harms

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

Butter is a traditional and popular product on our table. The harm and benefits for the human body of this dairy product cause a lot of controversy. All the same, no housewife can do without it in the kitchen. Oil is used to make frying, add to cereals, pastries, creams for cakes and pastries.

Someone uses more oil, someone less, someone tries to replace it with vegetable oil. But what is the right thing to do? Is it harmful, is it good for he alth? And many are afraid of getting better from him. Well, let's try to understand these issues and determine the harm and benefits of butter for human he alth.

A bit of the history of the product

Mankind long ago invented a way to make butter from milk cream. The ancient Jews were the first to use this method. There are references to this product in the Old Testament. In India he appearedeven before our era. It is worth noting that even now ghee is considered a remedy, to which various herbs are added. The Irish learned how to make butter in the 5th century, the Norwegians in the 8th. When sailing, sailors took large containers of this product with them.

Already in the 9th century, Russians and Italians learned about it. The industrial production of butter was established in Russia at the beginning of the 19th century. In a few years, about 700 factories for its manufacture were opened then. Thanks to high-quality milk, cream and sour cream, Russians learned how to make a good product and even exported it. This is how a very famous variety appeared - Vologda butter, which has a pleasant aroma of freshly boiled milk and a slight taste of nuts.

Chemical constituents of oil

Milk fat is considered the main component of butter. Here it is about 80%. It is a solid, rich, high-calorie composition. The remaining components are optional inclusions. Cream has a lot of water with fats floating in it, while butter has a lot of fat with a little water. The product also contains proteins and carbohydrates, but there are already fewer of them than in milk or cottage cheese. After all, cream is fat that floats on the surface of milk.

Our ancestors were not afraid to use butter and considered it unique. It really has a lot of vitamin A, which is not found in vegetable oil. By eating 50 g of a creamy product, you can replenish 1/3 of the daily supply of this vitamin. And it is so necessary for vision and strengthening the immune system.systems. In addition, the product contains vitamins PP, E, K, D, group B. They strengthen bones, teeth, hair, make skin elastic, support the activity of the nervous and reproductive systems. The product also contains monounsaturated oleic acid and more than a hundred other fatty acids. Some of them are present only in it. Natural butter is rich in proteins, carbohydrates, potassium, calcium, iron, manganese, magnesium, copper, phosphorus, sodium, zinc.

It would seem that such a rich composition should only benefit the body. What's the catch? The fact is that we write about homemade butter without any additives, flavors, dyes and other chemicals. Cholesterol is also present in this fatty dairy product. This is the scourge of all suffering from cardiovascular diseases.

He alth benefits of butter

It is worth listing the beneficial properties of a creamy product. Although it contains fats, they contain many good acids that are very necessary for the body. These are not at all the trans fats that margarine is stuffed with. Vitamin D is responsible for the formation of nerve and bone tissues, vitamin A is needed for good vision and mucous membranes.

Butter is well tolerated by the stomach and intestines, relieves constipation, relieves pain in gastritis. To its properties, you can add the regulation of hormonal balance, increased efficiency, strengthening the nervous system, and the fight against fatigue. It is useful:

• in violation of digestive processes;
• disorders of the nervoussystem;
• vision deterioration;
• diseases of the skin, hair, nails;
• work of the genitals.

1 g of butter contains 7.29 kcal, which is sometimes harmful to the figure. Therefore, this product should be consumed in moderation. One sandwich in the morning or porridge for breakfast will not do any harm, only benefit. After taking a small amount of oil, morning nervousness disappears, strength appears, and efficiency increases.

If you take this product regularly in small portions, fungal infections will disappear and will not appear, thanks to the lauric acid present in it. You will learn about the benefits of butter for women below in the article.

Vitamin D helps fight depression, improves vision and memory. The work of the brain is stimulated by the arachidonic acid present in the product. What else is the use of butter for the human body? This fatty product is especially useful in winter, because the lack of sun affects the body. Its saturated fats exhibit an antitumor effect, stop the appearance of metastases during oncology. Fats serve as a source of boosting immunity and maintaining dental he alth. Most importantly, this fatty product is a source of energy.

Harmful of a fatty product from cow's milk

It should be noted right away that the passion for such fatty foods can lead to nausea, heaviness in the stomach, and diarrhea. The abuse of this product leads to an increase in cholesterol levels, which affects the vessels, where plaques can form. 80%cholesterol is produced by the liver, and only 20% should be eaten by a person. Therefore, you should not eat oil with spoons every day, otherwise you can cause liver and heart disease.

He alth hazards may be associated with expired, low-quality counterparts. After all, they contain emulsifiers, flavors and other additives. Here are some cases where you don't need to buy butter:

• at low price;
• lack of ingredient list on package;
• restore product mark;
• inclusion of vegetable fats, palm oil;
• detection of starch lumps or other formations;
• low fat, less than 80%;
• detection of unpleasant odors or resemblance to margarine.

It is important to store this product properly, keep it in a porcelain butter dish. In order not to be harmed by it, eat oil regularly, but in doses.

Oil quality

You probably noticed that the store sells different types of oil. There is a constant struggle for its quality. Depending on the content of fat in the dairy product, it happens:

• tea (50% fat);
• sandwich (up to 61% fat);
• peasant (70%);
• amateur (80%);
• traditional (82% fat).

No one really wants to buy margarine or stearin instead of butter. All fakes for this fatty product should be called spread. The higher the fat content of the product, the less various additives it contains.

Information for women

What is the benefit of butter for the female body? Many women exclude a creamy product from their diet so as not to gain weight. Yes, if you abuse it, then it will probably happen. But if you completely abandon it, then hormonal disruptions in women may begin, an early menopause will occur, sexual desire will decrease, and difficulties will arise in conceiving and bearing a child. After all, steroid hormones are modified cholesterol. If there is not enough cholesterol in the body, then intellectual abilities decrease. In order for serotonin, the hormone of joy, to be released in the brain, cholesterol is again needed.

Is oil bad for the figure?

Many refuse butter in favor of vegetable oil, considering it more high-calorie. But it's not. In 100 g of a vegetable product - 900 calories, in 100 g of a creamy product - from 700 to 900 calories. Moderate consumption of the cream product will not harm the figure at all.

Fat content

Many people associate oil with the word "fat". But without some fatty acids, the body cannot fully function. It is worth noting the omega-3 and omega-6 acids. The main thing is that the fat content does not exceed 7% of the daily calorie intake. The norm for an adult is 2000 calories per day, so you can consume 16 g of fat - 2 tablespoons.

What you need to know about cholesterol

Today, experts argue a lot about the dangers of butter and its cholesterol content. In addition to strengthening the walls of blood vessels, cholesterol is involved in the formation of bile acids, breaks down fats in the intestines, and synthesizes various hormones. For children and adolescents, cholesterol is important for cell division in order for the body to grow and develop.

And in what cases is cholesterol harmful? Its excessive amount in the body leads to diseases of the heart and blood vessels. For an accurate determination, it must be said that in 100 g of oil there are 185 mg of cholesterol, in the ghee - 280 mg. It is still lower than in meat products. The daily norm of cholesterol is 30 g. Excessive use of it leads to the development of atherosclerosis. One sandwich per day with butter is allowed even with hypercholesterolemia.

Vegetable fats in commercial oil

There is a large selection of butter in the store, but is it really only butter? The most famous brands immediately come to mind: "Krestyanskoye", "Ostankinskoye", "Vologda", "House in the village", "33 cows", "Prostokvashino". Sometimes a purchased product acquires a bitter aftertaste after a while. This indicates the presence of vegetable fats in it: coconut or palm.

Laboratories can determine the quality of a creamy product for color, smell, taste, consistency. They also check fat content, acidity, vegetable fat content. A low-quality product may havemold, yeast, E. coli microorganisms.

Difference between butter and spread

If, in addition to water and fat, the manufacturer adds other ingredients, then we are talking about a spread. Sometimes vegetable fats and additives are mixed in. Before purchasing oil, be sure to pay attention to the label, get acquainted with the list of ingredients and the percentage of fat content. Try to consume the product of a trusted manufacturer.

In order to choose a quality oil, it will not hurt you to know some of its characteristics:

1. Its color varies from whitish-yellow to yellow (depending on fat content and season).
2. Has a dense, uniform, plastic, moderately hard consistency. The cut should be shiny, dry, without moisture. It melts evenly and quickly in the mouth. Vegetable fats slow down this melting.
3. Distinguished by a pronounced taste and smell of cream, sour taste.
4. Packed in thick opaque material to avoid oxidation.
5. Does not crumble when pressed with a finger.

It is also important to properly store the product. At room temperature, it may not deteriorate for several days. Stores in the refrigerator for about 3 months.