Butter is actually a special product. To get 1 kilogram of butter, up to 25 liters of natural cow milk is required. Many nutritionists and doctors, in contrast to the professor from Britain, believe that in the diet of each person must necessarily be butter, only in reasonable quantities.
The norm of consumption, the composition of butter
In a day, a healthy person should consume at least 10 grams, but not more than 30 grams. The composition of butter includes fatty acids, carbohydrates, vitamins of group B, A, E, D, PP, proteins, calcium, iron, phosphorus, potassium, copper, zinc, manganese, magnesium, sodium. Vitamin A is necessary for vision (supports normal), in addition, it is responsible for the health of mucous membranes and skin. In addition, it is necessary for the immune system, for the proper development of eggs, the formation of sperm, and in fact only butter contains vitamin A in sufficient quantities, so much vitamin A is not found in any other vegetable oil.
Vitamin E supports the beauty and health of the skin, nails, hair, supports and muscle strength. Vitamin D is essential for the health of teeth and bones. All these vitamins are considered fat-soluble, and the body digests them best with the help of natural fats.
Cholesterol and butter
Some nutritionists continue to insist that butter is cholesterol, which forms plaques on the walls of the vessels, and therefore it is advised to use oil substitutes. There are many substitutes in the stores - light, light, soft, in general, they are called differently, but they are not even margarine.
In the production of such oils, animal and vegetable fats are used, and fats of marine mammals, fillers, emulsifiers, flavors, flavor enhancers are a common set used in the entire food industry. But it should be taken into account that oil substitutes are harmful for children, while milk fat is easily absorbed by a child's organism, and it is also necessary for development and growth. However, commercials from TV screens speak quite different, but if you recall, without the same fatty acids that are contained in butter, there will not be a normal synthesis of sex hormones. In addition, fats are a source of energy that is necessary for everyday life.
Fat-soluble vitamins are mainly found in butter and other products of animal origin, and which are found in herbs and plants, are not digested without fat.
If the female body does not receive enough fat, then there are failures in the menstrual cycle, sometimes affects the ability to become pregnant, and not for the better.
Of course, if you eat butter three times a day, and besides, in considerable quantities, be it creams, sandwiches, pastries, it can provoke an increase in cholesterol in the blood. And if the blood level is already raised, then atherosclerosis can develop. But the oil is not to blame.
The Benefits of Butter
Butter contains many calories, and in order for these calories to give the body energy and strength, rather than do harm, it must be consumed in reasonable quantities. For example, in winter, to protect yourself from hypothermia, it's enough to eat a small piece of butter in the morning. Without fat, cells will not be updated in a timely manner, especially the cells of the nervous tissue and brain. If there is a shortage of fats in the child's body, then this is fraught with a delay in mental development, and intellectual abilities also decrease. The student will have a decrease in academic performance and learning ability.
Oil substitutes will harm people with gastrointestinal diseases, because the substitutes contain trans fats that can increase the level of insulin, in addition, they inhibit the metabolism.
How to choose butter, the properties of butter
There is such a question, so what product can be called with daring butter? Well, firstly, the one that was obtained exclusively from natural cream, the fat content of which should be at least 82.5%. If the product has a lower fat content, or there are a lot of food additives in it, it is not butter, but margarine, spread or other substitute.
Butter is best used in foil, since it preserves useful properties. And in parchment paper, many vitamins are lost, and because of the incoming light, the oil is oxidized. If you bought butter and you see that the top layer is somehow dull and yellowed, then remove the top layer and discard.
The oil must be stored in a dark place or refrigerator, the temperature should be no higher than 12 ° C. At room temperature, the oil can be stored for a short time and not to get light. Do not use glass oil cans, because in them for a day lost all the useful properties, use better oiler, made of opaque material, for example, plastic, ceramic, porcelain.
Do not hold butter with sharply smelling products, since the oil has the ability to absorb a variety of odors.
Butter should be consumed only in fresh, natural form, do not overcook it, as it is lost, so it should be added to the ready-made dish. Well, on the other hand, if the products are fried in butter, then less carcinogens are released than other fats and oils. But fry is better on melted butter, which in the refrigerator can be stored for about a year. You can make melted butter by yourself - very gently heat the butter until it becomes liquid, let it stand for about 30 minutes, it is necessary for the water to evaporate, and the milk proteins go up. Next, the squirrels are taken off the proteins, and the oil is filtered.
Let's sum up: the product itself is dangerous, but the imbalance in the human body and excessive use.