Butter - a silent killer or an indispensable product? Butter: benefits and harms to the body.

There is a lot of controversy about the benefits and harms of butter. Adherents of a healthy lifestyle try to reduce as much as possible, or even completely eliminate products containing animal fats from the diet. Today, the average Russian eats only 1.2 kg of butter per year, while the annual norm recommended by nutritionists is 4.5 kg. Is it worth limiting the use of this product and what is more in it - benefit or harm?

What is useful butter?

If you study the composition of butter in more detail, then the benefits of the product are obvious.

Table: chemical composition of traditional butter (82.5% fat)

Butter owes its valuable qualities primarily to a balanced complex of 150 fatty acids, 20 of which are irreplaceable, that is, not produced by the human body. Let's name a few of the most significant:

• butyric and linoleic acids have an anticarcinogenic effect and prevent oncological diseases;
• lauric acid has antimicrobial and antifungal properties, it increases the body's resistance to bacterial and fungal infections;
• oleic acid, which makes up 45% of the product, lowers cholesterol levels, prevents its deposition on the walls of blood vessels and protects the heart.

Butter contains many other useful substances and fat-soluble vitamins that perform important functions in the body:

• lecithin normalizes cholesterol metabolism;
• vitamin A maintains visual acuity and proper functioning of the immune system, strengthens the epithelium of the respiratory tract, and it also envelops and heals the mucous membranes, which is why the product is necessarily part of the diet in the treatment of stomach ulcers;
• vitamin D, necessary for the absorption of vitamin A and calcium, contributes to the strength of bones and joints, healthy teeth, hair and nails;
• vitamin E is a natural antioxidant, it takes part in the regulation of the circulatory system and liver function, prevents the formation of cancer cells and protects the immune system.

Butter is indispensable for diseases of the digestive system - it can increase bile secretion and reduce the acidity of gastric juice.

Butter is very valuable for women. It is indispensable not only for maintaining beauty, but also for normal hormonal levels. No wonder it is recommended for problems with conception. If there is not enough adipose tissue in a woman's body, then her menstrual cycle is disturbed, she is not able to become pregnant and bear a child. The oil also prevents the development of breast cancer.

Butter is also useful for men - it helps to maintain normal sexual activity, and animal protein and vitamin E improve sperm production.

There are many myths about butter. Some of them are debunked by Dr. Sergei Agapkin in the video clip of the program "About the most important thing."

Video: the whole truth about butter

When is butter not good for you?

Many doctors believe that the use of butter should be completely abandoned in the presence of the following problems:

• heart attack or stroke;
• hypertension and any other cardiovascular diseases;
• individual intolerance;
• obesity - due to high calorie content.

But not all experts agree with this. In contrast to their colleagues, other doctors recommend only limiting the consumption of the product, but not completely eliminating it from the diet.

Excessive passion for butter and constant excess of the recommended daily dose, especially with a sedentary lifestyle and over 40 years of age, is fraught with atherosclerosis, obesity, diseases of the heart and blood vessels, liver and kidneys.

Butter is definitely harmful if used for frying or added to baked goods. The fact is that, in addition to milk fat, the product contains protein components, which, when heated, form free radicals, leading to the oncological diseases.

The benefits of ghee for the body:

The reputation of butter has been seriously damaged due to the large number of fakes. Of all dairy products, butter is the leader in terms of the amount of surrogate produced. Fake products and spreads contain trans fats that damage artery walls. That is why when buying unfamiliar brands of butter, you should always carefully study the packaging. The composition of the natural product includes only cream, salted butter contains a small percentage of salt. No other components should be present in real oil. Fat content of less than 80–85% can be alarming: often such a product contains unhealthy impurities.

Find out more about how to choose the right butter in a video from an expert in food production, Associate Professor Anar Mambetova.

Video: the secrets of choosing the right butter

Some complain of heartburn from butter. The reason for this may be gastroesophageal reflux - the reverse reflux of stomach contents into the esophagus. The presence of such a symptom is the reason for contacting a gastroenterologist.

Many teenagers refuse butter because of the formation of acne. In this case, it is worth limiting the consumption of the product to 10 g per day and include more coarse fiber in the diet - vegetables, herbs, fruits. The complete rejection of animal fats during puberty can lead to hormonal disorders and other serious health problems.

How much oil can you eat without harm to health?

For a healthy person, nutritionists recommend eating up to 20 g of butter daily. In order for the product to be fully absorbed, and not deposited in fat on the sides, it is better to use it for breakfast. The body will be saturated and receive a powerful boost of energy. It is good to add oil to cereals, main dishes or make sandwiches with it.

In case of obesity, problems with the heart and blood vessels, the consumption of the product should be limited to 5 g per day.

Features of the use of butter for different categories of people

When using butter, there may be some nuances depending on the age and condition of the body.

During pregnancy

Regular consumption of butter during pregnancy is necessary for many reasons:

• high calcium content ensures the correct formation of the skeletal system of the unborn child;
• a complex of fat-soluble vitamins and fatty acids ensure the absorption of calcium and the normal functioning of the digestive system, protect the immune system, maintain the skin, teeth, hair and nails of the mother in a healthy state;
• the oil contains substances responsible for the growth and proper formation of new cells, stabilizing the hormonal background;
• the product ensures the elasticity of blood vessels and helps to avoid the development of varicose veins.

In the first trimester, all the vital organs of the baby are laid, so the expectant mother should receive enough protein, calcium and vitamins with food. If there are no contraindications, the consumption of butter at this time can be increased to 30 g per day.

In the early stages, often pregnant women are tormented by toxicosis. In this case, the consumption of fatty foods should be limited, but you can not refuse it completely. The permitted amount of butter for toxicosis is up to 10 g per day. It is better to add it to cereals and main dishes.

In the second trimester, heartburn and constipation often become constant companions of expectant mothers. One teaspoon of butter on an empty stomach will help a woman cope with constipation, and if taken 10 minutes after eating, you can get rid of heartburn. At the end of this period, the active growth of the baby begins, so the risk of gaining excess weight is very high. That is why the consumption of butter should be reduced to 20 g per day.

When breastfeeding

Butter is necessary for a nursing mother - it contains a lot of vitamins and minerals necessary for a baby for normal growth and development. And the probability of provoking an allergic reaction in a crumb is extremely small, since the content of animal protein in the product is insignificant - only half a percent.

It is very important to monitor the quality of the product and buy oil from trusted brands. In no case should a nursing mother use oil for frying or add it to baking. During heat treatment, it turns into poison for the child.

You can include the product in your diet for your mother from the first month of a baby's life. But this must be done gradually. The initial dose should not exceed half a teaspoon. In the future, little by little it can be increased.

But do not get carried away with the product beyond measure. 30 g is the maximum daily dose for a nursing mother. Its excess can cause an increase in cholesterol, obesity, heartburn, indigestion, and the occurrence of cardiovascular diseases.

In rare cases, butter can provoke an allergic reaction in a baby. Then the mother should stop using it for at least a few months, until the baby's digestive system gets stronger.

Butter for feeding

The well-known pediatrician Yevgeny Komarovsky believes that a child who is breastfed does not need to be given butter for complementary foods before 8 months. The doctor recommends first introducing the baby to foods such as kefir, cottage cheese, vegetable purees and cereals. As for oils, you need to start with refined vegetable oils. And only after the child gets used to all of the above products, you can add a small amount of butter to the finished porridge. For formula-fed babies, butter can be introduced into the diet from 6 months.

The initial dose should be no more than 1 gram, this is literally on the tip of a knife. Then you should make sure that the product is well tolerated and only after that begin to gradually increase the portion of animal fat to 5 g per day, which corresponds to 1 teaspoon.

Table: the consumption rate of butter for children of the first year of life

Children need to be given only a high-quality natural product. Spreads (products based on a mixture of milk and vegetable fats) in the baby's diet are unacceptable. Butter can only be added to a ready-made warm dish, but in no case during cooking or stewing.

Butter in the children's menu

The daily intake of butter for children from 1 to 3 years old is from 6 to 10 g (no more than 2 teaspoons). The product is added to ready-made porridge or vegetable side dishes, used to lubricate soufflés and puddings, as well as to make sandwiches.

Children from 3 to 7 years old can be given up to 15 g of the product per day. It is not worth exceeding the daily allowance, so as not to cause obesity and digestive problems in the child.

Children over 7 and teenagers need 20-25 grams of butter per day. This product is mandatory in the diet of a student, as it increases mental activity, concentration and energizes for the whole day.

The use of butter in certain diseases

Butter is part of therapeutic diets for many diseases. Consider how the product can help with some of them.

For pancreatitis, gastritis and stomach ulcers

All these ailments are associated with inflammation of the mucous membranes. Therefore, the diet here is no less important than drug treatment. It is aimed at healing the mucous membranes of the stomach and pancreas and helps to prevent complications.

In the acute period, accompanied by nausea, vomiting, abdominal pain, only water and weak tea are allowed. After a few days, liquid porridge-smear, mashed mucous soups-mashed potatoes, soft-boiled eggs or steam omelettes, jelly may appear in the diet. Any fatty foods during the period of exacerbation are excluded. Butter is included in the diet of a patient with pancreatitis at the stage of remission - 2–3 weeks after the exacerbation is removed. Only a natural product with a fat content of at least 82% will benefit. It is better to add it to cereals and side dishes.

With a stomach ulcer, butter with propolis and honey helps well.

The effectiveness of this remedy is due to the high antibacterial activity of the components (including in the fight against the bacterium Helicobacter pylori, which causes gastritis and ulcers), as well as the ability to heal and restore damaged cells of the gastric mucosa. To prepare a remedy you will need:

• 10 g of propolis;
• 90 g unsalted butter;
• 1 teaspoon honey.

1. Propolis must first be placed in the freezer, then chopped on a fine grater until pieces with a diameter of 1 to 3 mm are obtained.
2. Soften the butter in a water bath and mix with pieces of propolis.
3. Keep the mixture in a water bath for 20 minutes.
4. Filter hot oil through cheesecloth.
5. In a soft cooled product, add 1 teaspoon of honey.
6. Place the finished mixture in a hermetically sealed glass or ceramic dish under the lid.
7. The product must be stored in the refrigerator.

The remedy is taken in a course of 3 weeks, 1 teaspoon three times a day, 1 hour before meals.

For diabetes

Diabetes mellitus is not a reason to completely exclude butter from the diet, but it is important to observe the correct dosage. The permitted amount of the product for this disease is no more than 15 g per day.

Regular consumption of butter helps to solve a number of problems that occur with type 1 and type 2 diabetes:

• supports the work of the gastrointestinal tract;
• preserves vision;
• promotes the speedy healing of wounds and cracks on the skin;
• gives a powerful energy charge;
• increases mental activity.

Exceeding the dosage is fraught with:

• the formation of cholesterol plaques on the walls of blood vessels;
• circulatory disorders in the lower extremities, which leads to the emergence of the so-called diabetic foot - a complex tissue lesion in this area;
• heart attack or stroke.

With hemorrhoids

Regular consumption of butter inside with this disease helps to normalize the stool and make it "slippery".

The combination of oil and honey can also be used externally to relieve pain in the anus and reduce bleeding. To do this, a tablespoon of the dairy product is mixed with the same amount of liquid honey and injected into the anus.

On the basis of butter, you can prepare anal suppositories that will help relieve inflammation and heal anal fissures:

100 g of butter must be melted, add 1 tablespoon of dry chamomile, flaxseed, mullein. Stir and keep in a water bath for an hour. Add a small amount of beeswax. Pour the resulting mixture onto a flat plate and allow to cool naturally. Cut the frozen mass into small pieces. Store finished candles in the refrigerator.

For constipation

A mixture of butter, dates and black pepper will help to cope with constipation.

1. 10 dried dates must be washed well, pitted and finely chopped.
2. Melt 1 teaspoon of butter in a water bath and pour it into the chopped ones.
3. Add a small amount of ground black pepper to the mixture, literally at the tip of a knife.

The resulting mixture should be consumed in the morning on an empty stomach, 2 hours before meals and water.

If the problem is systemic, a course is needed until the symptoms disappear.

Cough during pregnancy

During pregnancy, many drugs are prohibited. In such a situation, a combination of butter, milk, soda and honey will help to defeat a cough with a cold. The tool is suitable if there is no temperature.

Preparation of cough medicine:

1. Boil and cool a glass of natural cow's milk.
2. Add to it 1/3 teaspoon of soda and 1 teaspoon of honey and butter.
3. Mix all components thoroughly until completely dissolved.

It is better to drink the remedy after dinner before going to bed. The drink will help soften the throat, stop coughing, calm down and fall asleep faster.

For gout

When gout flares up, it is very important to follow a diet. It is aimed at limiting protein products that cause an increase in uric acid in the body, leading to the deposition of salts in the joints. The total amount of fat is limited to 80 g per day, with preference given to vegetable rather than animal. Butter consumption should be reduced to 5 g per day.

With sinusitis

A recipe from Vanga will help free the sinuses from purulent accumulations. At night, you need to put a small, pea-sized piece of butter in one nostril. The next night, do the same procedure for the other nostril. An important condition - the oil must be natural and fresh.

For joint pain

A folk remedy based on butter, eggs and vinegar will help to cope with pain.

In 150 g of any vinegar from 4 to 9%, you need to place a well-washed fresh raw egg. For these purposes, it is better to use a narrow glass, since the egg must be completely immersed in the liquid. Leave to infuse for 3-5 days until the shell dissolves. At the same time, the egg should increase in volume and become like rubber.

It is not scary if the shell does not dissolve completely. Then the egg film must be pierced and removed along with the remains of the shell, and the protein and yolk should be properly mixed with vinegar. To prepare an ointment for the joints, 100 g of softened butter and 1 teaspoon of honey are added to the resulting mixture. All ingredients are thoroughly mixed until a homogeneous mass is formed. The ointment is stored in the refrigerator.

It is better to rub the diseased joint with the resulting remedy before going to bed. Then this place must be wrapped with cling film, and on top - with a thick cloth or a warm scarf. Leave all night. The ointment relieves pain and partially restores the structure of the joint.

For dieters

Even those who are on a diet to lose weight need fats - they are part of cell membranes and are the building material for new cells. A reasonable amount (no more than 15 g per day) of butter will not be deposited in excess fat, but it will help maintain a healthy shine of hair, prevent brittle nails, and relieve skin from dryness, peeling and cracks.

A cocktail based on butter and kefir helps to get rid of excess weight. The combination of these products allows you to:

• enhance metabolism;
• rid the intestines of toxins;
• clean the vessels;
• remove bad cholesterol.

The remedy is prepared very simply: a glass of 1% kefir is mixed with 1 teaspoon of butter melted in a water bath. In order to give the drink fat-burning properties, you need to add a pinch of red pepper, cinnamon or ground ginger to it. All ingredients are thoroughly mixed. The cocktail is best taken in the evening, an hour before bedtime. A remedy with ginger will also help out with the onset of a cold, as this plant is an excellent antiseptic.

The role of butter in the nutrition of bodybuilders

For bodybuilders to gain muscle mass, it is necessary to include in their diet not only protein foods, but also a sufficient amount of fat. Butter in the body of an athlete performs very important functions:

• contribute to the formation of cell membranes;
• are the most powerful source of energy for the breakdown of proteins and polyunsaturated fatty acids;
• aids in the absorption of fat-soluble vitamins A, D, E, and K.

But even during the period of enhanced training, the proportion of fat in the amount of calories consumed per day should not exceed 15-20%.

Therefore, bodybuilders during the period of gaining muscle mass are allowed no more than 50 g of butter per day. Since this dosage is almost 2 times higher than the consumption rate recommended by nutritionists for a healthy person, oil should not be abused for more than a month. Otherwise, problems with the cardiovascular system cannot be avoided.

What else do you need to know about butter?

In order for butter to bring maximum benefit, and not harm health, it is necessary to dispel some myths about this product.

Butter with a fat content below 82% is not real?

To understand which oil is more useful, you need to understand the technological stages of its production:

1. First, cream is separated from cow's milk, the fat content of which is about 35%.
2. Then, using a separator, the liquid (buttermilk) is separated from the cream.
3. Depending on the concentration of the remaining liquid, cream of different fat content is obtained at the output: from 72.5% to 82.5%.

Therefore, the fat content of high-quality butter depends only on the moisture content. Another question is that butter today is the most forged dairy product. Unscrupulous manufacturers, in pursuit of cost reduction, often replace natural milk fat with palm or coconut fat, which are used to produce spread and margarine. The statistics of expert checks is as follows: the lower the percentage of fat content indicated by the manufacturer on the package, the more likely it is that the oil contains foreign additives.

Is it possible to use butter with high cholesterol?

Natural butter is more than 40% monounsaturated oleic acid (omega-9), which:

• reduces the level of low-density lipoproteins ("bad" cholesterol) and increases the level of high-density lipoproteins ("good" cholesterol);
• lowers total cholesterol levels;
• slows down the development of cardiovascular diseases;
• has antioxidant properties;
• involved in the construction of cell membranes.

That is why butter should not be completely excluded from the diet, even if the level of cholesterol in the blood is elevated.

But the product should not be abused due to its high calorie content. At the risk of developing atherosclerosis, the consumption rate of butter should be reduced to 5 mg per day.

How does butter affect blood pressure?

Traditional domestic medicine classifies all products containing animal fats as potentially dangerous for hypertension. This statement is true if you do not comply with the norm of their consumption. The minimum (no more than 5 g per day) amount of butter for hypertensive patients should be left in their diet, if only because it contains fat-soluble vitamin K2, which cleanses blood vessels from crystallized calcium. Such a dose of a dairy product will not have a significant effect on blood pressure, but it will help maintain the heart and blood vessels in a healthy state.

Can butter be poisoned?

Oil is a perishable product. Therefore, it is quite possible to get poisoned with a high-quality dairy product if it is stored incorrectly. More than 70% of the oil consists of fatty acids, which, when oxidized, can form toxic peroxides, aldehydes and acids.

Ways of infection or poisoning:

• purchase of a stitched product;
• improper storage or transportation conditions;
• packaging damage;
• purchase of a product "from hands" from individuals.

Signs of bad oil:

• a bright yellow edge on the surface indicates an intensive reproduction of bacteria (it is better to refuse to use such a product, in extreme cases it is necessary to cut off the top layer with a thickness of at least 1 cm, and melt the remaining mass well);
• violation of the packaging is fraught with the reproduction of toxic mold (such a product can no longer be saved, it must be disposed of immediately).

In the artisanal production of oil, there is a high probability of contamination with bacteria of the genus Salmonella, which causes a serious infectious disease, salmonellosis. Unfortunately, in this case, the quality of the product "by eye" cannot be determined. Therefore, you should not take risks and purchase oil of dubious origin.

Butter VS vegetable oil: which oil is healthier?

Many people think that vegetable oil is more beneficial because it does not contain cholesterol. But the human body needs cholesterol in reasonable amounts to build new cells. In addition, butter contains more than 40% oleic acid, which lowers cholesterol levels.

The body needs both vegetable and animal fats, but the measure is important in everything - the calorie content of both products is very high. Vegetable oils, at least slightly, but exceed butter in their calorie content.

Both animal and vegetable products are best consumed in their pure form and not subjected to heat treatment - when frying, any oil not only loses all its value, but also turns into poison. If you choose the lesser of two evils, then you should opt for refined olive oil. The fact is that its smoke point, at which the product breaks down and turns into a carcinogen, is much higher than that of creamy - 240 versus 160 degrees.

Is it possible to use butter after a caesarean section?

The first 3 days after a caesarean section, the diet of a newly-made mother is strictly limited and is aimed at restoring intestinal motility after surgery. During this period, lean broths, cereals, vegetable purees, boiled or steamed pureed meat, stewed fish, compotes, fruit drinks, kissels, yogurts and low-fat cottage cheese are recommended. From the second week after the operation, when the body recovers, you can go to the common table. The menu is complemented by eggs, cheese, fruits, vegetable and butter.

Delicious and healthy recipes with butter

Most often, butter is used for sandwiches or added to cereals and side dishes. But there are some interesting recipes that will allow you to look at a familiar product in a new way.

Pate for sandwiches with cheese, herring and carrots

To prepare a snack that tastes like red caviar, you will need:

• 1 medium-sized herring fillet;
• 150 g butter;
• 2 processed cheese;
• 3 boiled carrots.

All ingredients are ground in a meat grinder and thoroughly mixed until smooth. You can store a delicious mass in the refrigerator for no more than 5 days. The pate is perfect for sandwiches, stuffing eggs or vegetables.

Handmade sweets

It's no secret that factory-made sweets contain a lot of harmful chemical ingredients. A tasty and healthy treat, reminiscent of the taste of Snickers bars, you can cook yourself from natural products.

• 300 g of powdered milk;
• 2 tablespoons of cocoa powder;
• 30 g of melted butter;
• 50 ml low-fat cream;
• 400 g of any nuts;
• 1 cup of sugar.

1. Add sugar and cocoa to the cream, mix thoroughly.
2. Over low heat, stirring constantly, bring to a boil and immediately remove from heat.
3. Add the peeled nuts and butter to the hot mixture.
4. While stirring, carefully add the dry milk.
5. Knead the resulting thick mixture with your hands.
6. Sprinkle the bottom of a wide but shallow dish with milk powder.
7. Roll small balls up to 5 cm in diameter from a tight sweet mass and put on a prepared dish.
8. Place the finished sweets in the refrigerator for 2 hours so that the delicacy freezes a little.

Butter Beauty Recipes

Regular consumption of butter has a beneficial effect on the condition of the skin, hair, teeth and nails. But on the basis of this product, nourishing masks for external use can be prepared.

Anti-dandruff hair mask

The product will eliminate itching, moisturize dry ends of the hair and relieve dandruff. To prepare it, you need only three ingredients:

• 1 tablespoon soft butter;
• 1 teaspoon of liquid honey;
• 1 teaspoon olive oil.

1. Mix all ingredients thoroughly until a homogeneous mass is obtained.
2. Apply to the scalp at the roots and ends of the hair.
3. Hide your hair under a shower cap, wrap it with a thick towel on top.
4. Leave the mask on for 15 minutes.
5. Rinse thoroughly with shampoo.

The anti-dandruff mask can be applied no more than 2 times a week. The course of treatment is 1 month.

Face and hand masks

Beauticians recommend using nourishing masks based on butter for dry sensitive skin. In enhanced nutrition and hydration, such skin especially needs in the cold season. During this period, oily masks can be done every other day, up to three times a week.

The easiest way to use the oil externally is to let it melt a little at room temperature and apply a thick layer on the face and hands, leave for 20 minutes, and then wash off with a mild cleanser.

Anti wrinkle mask for the skin around the eyes

1. Lightly melt 2 teaspoons of butter in a water bath.
2. Mix until smooth with the same amount of liquid honey.
3. Apply a thin layer on the skin around the eyes for 10 minutes.
4. After a specified period of time, rinse with warm water.

Nourishing mask with cottage cheese and cucumber

1. Grind 2 tablespoons of medium-fat cottage cheese with the same amount of softened butter.
2. Add a fifth of the cucumber, chopped on a fine grater and mix until smooth.
3. Apply a thick layer on the face and leave for half an hour until the curd dries.
4. Rinse carefully with warm water.

Acne Purifying Mask

1. Pour 3 tablespoons of finely ground oatmeal with two tablespoons of warm cream and leave for half an hour until the flakes swell.
2. After 30 minutes, add 2 pinches of crushed rye bran, 3 tablespoons of melted butter and 1 teaspoon of liquid honey to the cereal.
3. Apply the mask on the skin of the face and keep for 15 minutes.
4. Wash off with warm water.

Means to apply 2 times a week for a month. Then take a break for a month, if necessary, repeat the treatment course.

Our high-tech age has brought with it many discoveries and benefits for humanity. However, nature suffered from this, which practically lost its original appearance. Massive global air pollution is just the tip of the iceberg. The food industry has changed beyond recognition, along with its products. Now, a person is looking for goods on the shelves in the supermarket, which in their composition have the smallest percentage of dyes, preservatives and other substances that adversely affect health. And this is a bitter reality.

Often the pursuit of a healthy lifestyle involves foods that have been a familiar part of our table for many years. Really harmful products remain in the shadows. This topic touched upon butter - a high-calorie product, which in small doses is so necessary for the human body. Many women, believing in harmful ones, completely refused to take it. All for the sake of keeping fit. Of course, butter is good if eaten in moderation. There is an opinion that this product in its composition contains a large amount of cholesterol, which negatively affects the cardiovascular system. One well-known English scientist said that butter should be eliminated from the diet once and for all. However, farmers were furious when they heard such a statement, because the product is rich in useful substances that are so necessary for the human body. Think for yourself: to make one kilogram of butter, you need about 25 liters of fresh cow's milk. Most European scientists are inclined to think that the product must be consumed in your diet. One condition is to know the measure. If you eat this storehouse of nutrients three times a day with a tablespoon, then butter is harmful. Excessive consumption of any product does not bode well.

The daily intake of butter should not exceed 30 grams. The product contains amino acids, iron, potassium, vitamins PP, E, A, D. Thanks to these elements, the beauty of the skin is preserved, vision is maintained at a normal level, and the risk of diseases associated with teeth is reduced. All this has in its composition butter, the benefits of which are obvious.

However, some nutritionists believe that a large amount of cholesterol in this product adversely affects human health. This is the main reason why it is recommended to use. The composition of the alternative oil includes flavors, vegetable fats, emulsifiers. This product cannot even be called margarine. Our children's bodies reject substitutes that negatively affect development. But milk fat, which is in butter, is easily digested and is essential for the growth of the child. The absence of fatty acids contributes to the improper synthesis of sex hormones. Without fat, our body will be exhausted. Vitamin A, necessary for vision and maintaining the immune system, is part of the butter. If a woman's diet is deficient in fat, there is a failure of the menstrual cycle. Moreover, reproductive function is called into question. From this it follows that butter is good. This product is high in calories. If you eat oil in reasonable portions, a person stocks up with the necessary energy for the whole day. Especially relevant is the use of the product in the northern regions. Eating a piece of butter in the morning, a person protects himself from hypothermia. The fats that are in the product are necessary to renew the cells of the brain and nervous system. If you have a stomach ulcer, butter will do you good. Thanks to vitamin A, the process of healing internal wounds will begin. However, you should not consume more than 20 grams of the product.

Butter is divided into two types: sweet cream and sour cream. The last type is made from sour cream. Both products are in demand among the population. Of course, the expression "butter benefit and harm" has the right to life. Despite this, the oil is a truly special product. Who among us has never spread delicious and fragrant butter on bread during breakfast? Probably, such people simply do not exist. This suggests that butter is good. Eat healthy, but in reasonable quantities, and choose only quality products.

Older people still remember the real taste of Vologda butter with a slight nutty tint and an amazing aroma of freshly boiled milk. However, today on the shelves of supermarkets it has been moved by a variety of spreads on palm, coconut or peanut oil, ersatz analogues on vegetable trans fats with milk fat substitutes on margarine, emulsifiers, conservatives or acidity regulators.

And the reason for this was the question of the harm and benefits of butter, which was studied by many scientists at the beginning of the 20th century. Then experts suggested that cholesterol, together with saturated animal fats, which this natural product is rich in, are directly related to the development of coronary heart disease.

So, this stereotypical thinking thrown into the minds of people started the flywheel of the war on animal fats in favor of diets based on cereals, limiting the intake of natural fats and replacing them with sugars.

At the same time, as statistics show, over the past decades, the growth of cardiovascular pathologies, obesity or diabetes mellitus has not decreased at all, and we are moving further and further away from the consumption of a high-quality natural product, which is so necessary for both adults and children.

Therefore, in order to refute the gloomy image of butter and find the grain of truth, let's look at its positive and negative points together. At the same time, I will try to give you a detailed picture of its constituent components, their properties and influence on the physiological processes in our body.

What is the correct butter?

Traditional raw materials for the production of high-quality butter are natural whole:

• Cream;
• Sour cream;
• Milk.

The finished food product is an emulsified milk fat concentrate, from 78% in regular butter to 99% in ghee. Its nutritional value of 100 grams is about 800 kcal. It usually hardens at a temperature of about 20 degrees, melts at 32 degrees, and is absorbed by the body by 95%.

The composition of butter contains a huge amount of:

1. Vitamin A, necessary to maintain visual acuity, activate regenerative processes, increase the body's resistance to external viruses and bacteria.
2. Vitamin E for the youth of the body, the strength of muscle structures, the health of the skin.
3. Vitamin B with various indexes, which are necessary for children, pregnant women, the elderly to strengthen the teeth and skeletal system.
4. Vitamins D, K, PP, which belong to the group of fat-soluble vitamins, support the nervous system, stabilize reproductive functions.

At the same time, this natural product holds the record for the number of saturated and unsaturated fatty acids. At the same time, the first nutrients here, of course, are in priority, but they are capable of increasing blood cholesterol.

But the latter in the form of Omega-3, linoleic, or arachidic polyunsaturated fatty acids, are essential for a person. Since they are not synthesized by his body, but get to him only with food, helping:

• Prevent premature aging;
• Preserve genetic information;
• Improve blood lipid balance;
• Regulate fat metabolism;
• Remove bad cholesterol.

You can find out about the most harmful foods for health and beauty in this article.

In addition, butter is a unique storehouse of proteins, carbohydrates, trace elements:

1. potassium;
2. Gland;
3. manganese;
4. zinc;
5. sodium;
6. Phosphorus.

Consider the two sides of the coin

The concepts of the benefits and harms of butter are often tied to the cholesterol issue, motivating that cholesterol contributes to the formation of ill-fated cholesterol plaques in humans. And this is a prerequisite for the development of a heart attack or the formation of kidney stones. Partly it is.

However, if we take this fact more scrupulously, then it turns out that not all of it is bad. In the human body, there are two types of cholesterol, which are natural polycyclic lipophilic alcohols, synthesized both by the body and supplied to it with food from the outside.

But in our blood, they are present in a complex of lipoproteins with soluble compounds and transporter proteins to ensure the stability of cell membranes. However, they can be of two varieties:

1. Low molecular weight, slightly soluble and prone to transformation into a precipitate of cholesterol crystals.
2. High molecular weight or good cholesterol, which:

• Do not precipitate;
• Activate the activity of serotonin receptors in humans;
• Improve reproductive function;
• Contribute to the production of biologically active substances necessary for the life support of the body.

Therefore, now, we can consider two sides of the same coin.

"Eagle"

Let it be a positive line, which is characterized by qualities that are useful for a person. Due to the unique composition, high calorie content, excellent antioxidant, anti-inflammatory and wound-healing properties, the use of butter in reasonable amounts allows adults and children not only to keep warm in the cold conditions of a harsh climate, but also:

• Increase mental activity;
• Heal small sores on the gastric mucosa;
• Increase immunity;
• Block the development of malignant cells and metastasis;
• Resist fungal diseases;
• Protect tooth enamel from destruction;
• Improve brain function;
• Normalize the microflora of the digestive tract;
• Accelerate metabolic processes;
• Renew body cells;
• Maintain the natural elasticity of the skin and tendons;
• Activate the production of vitamin D;
• Quickly recover after heavy physical exertion;
• Strengthen lactation in a woman during breastfeeding;
• Fight infertility, impotence, neuroses;
• Increase emotional stability.

"Tails"

As for the negative impact of this natural product on the human body, it can only manifest itself in cases of its excessive use, more than 15 grams per day. And if you take into account its high calorie content, then lovers of butter who do not control its intake may develop:

• Atherosclerosis;
• Serious cardiovascular pathology;
• Elementary obesity.

However, the greatest danger today is caused by “modernized” analogues, which in fact represent a legalized fake of high-quality product natures with:

1. Dangerous fatty acids trans isomers;
2. margarine;
3. Various flavors;
4. Food flavor enhancers;
5. emulsifiers;
6. salt;
7. Stabilizers.

Yes, manufacturers make them cheap, affordable in the price segment, calling them "light" oils, but they are far from a natural product, and milk fats are present in minimal quantities here. Therefore, the choice of such a product is wrong, especially when it is bought for children.

According to numerous experts, the reasonable use of butter allows you to increase a person’s working capacity, restore his vitality and fight chronic fatigue syndrome.

Therefore, we all widely use it in cooking to give an exquisite creamy taste:

• Various soups, pastas, mashed potatoes, sauces, vegetable stews;
• Morning sandwiches;
• Baking.

And combining it with herbs and spices, you can not be afraid of the appearance of cholesterol plaques. Since these natural fillers actively prevent such a process.

As for traditional medicine, I wanted to note here that since ancient times this product has been used by our grandmothers in recipes from:

1. Colds;
2. worms;
3. Rheumatism;
4. Arthritis;
5. dry cough;
6. Urticaria;
7. Dysentery.

However, for the elderly, especially after 50 years, the use of butter, like other animal fats, should be limited. Indeed, sadly, their body at this age begins to fade, their hormonal levels decrease, and the reproductive system fades away. Therefore, for them, excess cholesterol can actually provoke the development of atherosclerosis.

At the same time, I want to urge everyone to buy only high-quality butter. It is better to buy more expensive than to get health problems later.

Enjoy your meal! See you!

Butter is a very popular product. But in the 20th century, they began to accuse him of every conceivable sin: he undermines health, causes obesity and heart disease. Let's figure out if the harm of butter is exaggerated, and what benefits can be from this source of animal fats.

Where did the myth of harm come from?

Scientists have noticed that more and more people suffer from heart disease and excess weight, and decided to find out what is the reason. Experts studied the diet of the average person. The conclusions turned out to be disappointing: the increase in the incidence is caused by cholesterol, which is quite abundant in butter. As a result, the product fell out of favor with everyone who is struggling with excess weight and / or atherosclerotic plaques on the walls of their blood vessels.

Here you need to understand that obesity cannot be caused by the use of butter alone. As a rule, overweight people eat other, more harmful foods.

In addition, the modern "butter" bought in the store, in fact, may turn out to be margarine or a spread that includes a huge amount of salt, trans fats, preservatives and other harmful impurities. Naturally, all these additives undermine health and cause malfunctions of various organs.

Let's talk about benefits

Butter is high in fat, but these are the "good" fatty acids that the human body needs. Unlike, for example, trans fats, which margarine is “stuffed” with.

The natural product contains vitamins E, C, A, D, several representatives of group B. All of them are necessary for the health of the skin and hair, muscles, bones, nails and internal organs.

So, vitamin D is needed for the formation of nervous tissue and bones, vitamin A is needed to maintain healthy vision, it also has a positive effect on the condition of the skin and normalizes the functioning of the mucous membranes.

The use of butter has a beneficial effect on the gastrointestinal tract, including helping to get rid of constipation, reduce pain during exacerbations of gastritis. Regulates hormonal balance, increases efficiency, strengthens the nervous system, fights fatigue.

Butter is good for:

• reproductive organs;
• eye;
• nervous system;
• digestive processes;
• skin, nails and hair.

Therefore, a sandwich or porridge with butter for breakfast will only benefit. They will help get rid of morning nervousness, give strength, relieve irritation of the mucous membranes and increase efficiency.

Regular use of this natural product reduces the likelihood of infection with fungal infections, because it contains lauric acid. This compound speeds up getting rid of such an unpleasant disease as candidiasis.

Vitamin D in butter helps fight depression, preserves vision and memory, improves concentration and other cognitive functions. Whereas arachidonic acid (belongs to the omega-6 class) stimulates the brain. That is why the use of this dairy product is especially useful in winter, when a person needs a lot of calories, and his brain activity suffers due to lack of sun.

In turn, saturated fats, which made butter disliked in the 20th century, have a powerful antitumor effect. In particular, they prevent the appearance of metastases in oncological diseases. In addition, these fats boost immunity.

Finally, the benefit of butter is that it helps keep your teeth healthy.

* Skurikhin I. M. Chemical composition of food products. M. Agropromizdat, 1987.

Folk recipes

The product has found wide application in folk medicine. The treatment methods and recipes below can be used if there are no medicines on hand.

1. When coughing, the resorption of butter with honey helps. These products can also be dissolved in warm milk.
2. The same product will relieve pain in the gums, including when teeth are being cut. It is enough to lubricate the painful area with a small amount of oil.
3. For lichen, rashes, urticaria, burns, it is applied externally, applied directly to the affected areas.
4. A boiled egg smeared with butter will help soothe the pain in the bladder.
5. To eliminate intestinal flu, drink a small amount of this product with a glass of pomegranate juice.
6. Can be used as an overnight mask for aging skin.
7. Garlic oil (3 cloves of garlic per 350 g) is not only a delicious snack, but also a prophylactic against colds. You need to use it daily for 1 tsp, spread on bread.

Harm of butter

You should not get involved in eating such food. Excess can cause diarrhea, nausea and heaviness in the stomach. And regular abuse causes an increase in cholesterol levels and provokes the appearance of plaques on the vessels. In the long term, this causes liver and heart disease, especially with an unbalanced diet. But for this to happen, you need to eat butter daily and with spoons. Therefore, its harm is clearly exaggerated.

Another thing is that the danger is represented by expired or fake, low-quality analogues. Proper, wholesome food should not contain emulsifiers, flavors and other additives.

Signals that the product is of poor quality can be:

• low price;
• lack of a list of ingredients on the package;
• a note that the butter has been reconstituted;
• the presence in the composition of vegetable fats, palm oil, etc .;
• the presence of starchy lumps, powder formations on the inside of the pack;
• when melted, the oil breaks up into 2 substances of different consistency and shade;
• an indication that the product has a fat content of less than 80%;
• the presence of an unpleasant odor or aroma of margarine.

And when you mistakenly buy a poor-quality product, don't eat it. It is better to throw away junk food than spend money on restoring health.

Summarize

You should not give up butter, even if you control your weight and count calories. Also, do not rush to exclude it from the diet in the presence of any diseases. But do not forget that it is advisable to eat no more than 50 g of a quality product per day.

We also recommend reading: The benefits and harms of sour cream.

Recently, there has been a lot of conflicting information about butter. Some are of the opinion that this product is harmful to the human body, as it contributes to obesity. However, nutritionists, on the contrary, recommend daily consumption of oil, especially in young children's bodies, as well as pregnant women or the elderly.

How useful or, conversely, this product is harmful to the human body, we learn from the head of the Municipal Public Health Center Luminitsa Suveike.

Oil is a food product rich in fats, proteins, carbohydrates, vitamins A, D, E, PP, as well as B vitamins, iron, calcium, potassium, magnesium, phosphorus, sodium, copper, manganese and zinc. Vitamin E is necessary to maintain the health and beauty of the skin, hair and nails, as well as the strength of our muscles; vitamin A maintains the normal visual apparatus; without vitamin D, our bones and teeth cannot be healthy. All of these vitamins are fat soluble and are best absorbed and metabolized in the presence of natural fats.

What are the beneficial properties of this food product for our body?

1. contains vitamins, minerals, antioxidants and healthy fats;
2. is the most easily absorbed form of vitamin A, essential for the thyroid gland;
3. has an optimal ratio of omega-3 - omega-6;
4. contains lauric acid, which plays an important role in the treatment of fungal infections and candidiasis;
5. contains lecithin, necessary for the metabolism of cholesterol;
6. contains antioxidants that protect us from the negative effects of free radicals;
7. is an excellent source of vitamins E and K;
8. the fats contained in the oil have antitumor and anti-carcinogenic properties;
9. is a good source of selenium;
10. contains alpha-linoleic acid (ALA) and conjugated linoleic acid (CLA), which are primarily anti-cancer agents, as well as stimulate muscle growth and strengthen the immune system, and, secondarily, are often used in weight loss supplements;
11. Vitamin D, contained in butter, is extremely useful and helps in the absorption of calcium;
12. is a source of iodine in the most easily digestible form;
13. protects against gastrointestinal infections in young and old people;
14. is an excellent source of energy and is not deposited in the adipose tissue of the body;
15. contains arachidonic acid, which plays a very important role in the functioning of the brain and is a vital component of the cell membrane.

And what is the harm of butter?

The disadvantage of butter is the adverse effects of its combination with certain foods, namely the combination of butter (saturated fats) with simple carbohydrates such as bread, corn, potatoes, this combination promotes the deposition of fat. The combination of butter with complex carbohydrates (vegetables, cereals, etc.) is correct.

Butter or margarine: which should you choose?

Between butter and margarine, you should opt for butter, provided that it is made from cow's milk, without the addition of vegetable oils such as palm. Margarine tends to contain trans fats, which are considered by medical professionals to be the most dangerous type of fat because they increase the body's bad cholesterol (LDL) levels, as well as lower good cholesterol (HDL) levels, while the presence of bad cholesterol is closely associated with the development of various heart diseases.

Is oil really an anticarcinogenic product?

Among the fatty acids, butter contains butyric acid, which is a source of energy for the colon and is also known for its anti-carcinogenic role.

For consumption, should you choose butter made at home, or the one that we meet on store shelves?

It is preferable to use natural, homemade oil that has not been heat-treated. It is also recommended to use at least 80% fat butter, because 65% fat butter (at a more affordable price) may contain water.

What is the daily norm of oil consumption for adults and children?

Adults should consume at least 10 g of butter daily, but not more than 30 g. The need to include butter in a child's diet occurs simultaneously with the start of complementary foods. Start introducing the oil at 1g/day, gradually increasing to 4-6g/day by one year of age and up to 10-15g/day at age three.

The use of butter is contraindicated, first of all, for children under the age of 5-6 months, as well as for people suffering from acute pancreatitis, hepatitis and cardiovascular diseases.

Many people avoid butter because it can raise cholesterol levels and increase the risk of obesity, what is your opinion on this?

When we say “butter,” we automatically think of “cholesterol.” According to a 1991 study by the US Medical Research Council, people who consumed butter throughout the study had half the risk of developing cardiovascular disease compared to people who consumed margarine instead of butter. When you hear the word "cholesterol" you automatically think of something in a negative way, and imagine something that is not healthy at all, but "good" cholesterol is necessary for maintaining the health of our digestive system, as well as for the development of the brain and nervous system.

What are we risking by completely eliminating butter from our diet?

If we exclude butter from our diet, we risk losing its useful components:

• Vitamin A, which is an essential element for a wide range of bodily functions, from vision to keeping the endocrine system in good shape.
• Minerals, especially selenium, which is a powerful antioxidant. In percentage terms, oil contains more selenium than cereals or garlic. This element enriches our body with iodine, which is so necessary for the proper functioning of the thyroid gland (as well as vitamin A).
• Butyric acid, which serves as an energy source for the colon. This acid is also known as anticarcinogenic. Another fatty acid found in butter is lauric acid, which is a strong antimicrobial and antifungal agent. The oil also contains other fatty acids that provide excellent protection against cancer.

Butter is a very popular product. But in the 20th century, they began to accuse him of every conceivable sin: he undermines health, causes obesity and heart disease. Let's figure out if the harm of butter is exaggerated, and what benefits can be from this source of animal fats.

Scientists have noticed that more and more people suffer from heart disease and excess weight, and decided to find out what is the reason. Experts studied the diet of the average person. The conclusions turned out to be disappointing: the increase in the incidence is caused by cholesterol, which is quite abundant in butter. As a result, the product fell out of favor with everyone who is struggling with excess weight and / or atherosclerotic plaques on the walls of their blood vessels.

Here you need to understand that obesity cannot be caused by the use of butter alone. As a rule, overweight people eat other, more harmful foods.

In addition, the modern "butter" bought in the store, in fact, may turn out to be margarine or a spread that includes a huge amount of salt, trans fats, preservatives and other harmful impurities. Naturally, all these additives undermine health and cause malfunctions of various organs.

Let's talk about benefits

Butter is high in fat, but these are the "good" fatty acids that the human body needs. Unlike, for example, trans fats, which margarine is “stuffed” with.

The natural product contains vitamins E, C, A, D, several representatives of group B. All of them are necessary for the health of the skin and hair, muscles, bones, nails and internal organs.

So, vitamin D is needed for the formation of nervous tissue and bones, vitamin A is needed to maintain healthy vision, it also has a positive effect on the condition of the skin and normalizes the functioning of the mucous membranes.

The use of butter has a beneficial effect on the gastrointestinal tract, including helping to get rid of constipation, reduce pain during exacerbations of gastritis. Regulates hormonal balance, increases efficiency, strengthens the nervous system, fights fatigue.

Butter is good for:

• reproductive organs;
• eye;
• nervous system;
• digestive processes;
• skin, nails and hair.

Therefore, a sandwich or porridge with butter for breakfast will only benefit. They will help get rid of morning nervousness, give strength, relieve irritation of the mucous membranes and increase efficiency.

Regular use of this natural product reduces the likelihood of infection with fungal infections, because it contains lauric acid. This compound speeds up getting rid of such an unpleasant disease as candidiasis.

Vitamin D in butter helps fight depression, preserves vision and memory, improves concentration and other cognitive functions. Whereas arachidonic acid (belongs to the omega-6 class) stimulates the brain. That is why the use of this dairy product is especially useful in winter, when a person needs a lot of calories, and his brain activity suffers due to lack of sun.

In turn, saturated fats, which made butter disliked in the 20th century, have a powerful antitumor effect. In particular, they prevent the appearance of metastases in oncological diseases. In addition, these fats boost immunity.

Finally, the benefit of butter is that it helps keep your teeth healthy.

Nutritional table of unsalted butter*

* Skurikhin I. M. Chemical composition of food products. M. Agropromizdat, 1987.

Folk recipes

The product has found wide application in folk medicine. The treatment methods and recipes below can be used if there are no medicines on hand.

1. When coughing, the resorption of butter with honey helps. These products can also be dissolved in warm milk.
2. The same product will relieve pain in the gums, including when teeth are being cut. It is enough to lubricate the painful area with a small amount of oil.
3. For lichen, rashes, urticaria, burns, it is applied externally, applied directly to the affected areas.
4. A boiled egg smeared with butter will help soothe the pain in the bladder.
5. To eliminate intestinal flu, drink a small amount of this product with a glass of pomegranate juice.
6. Can be used as an overnight mask for aging skin.
7. Garlic oil (3 cloves of garlic per 350 g) is not only a delicious snack, but also a prophylactic against colds. You need to use it daily for 1 tsp, spread on bread.

Harm and side effects

You should not get involved in eating such food. Excess can cause diarrhea, nausea and heaviness in the stomach. And regular abuse causes an increase in cholesterol levels and provokes the appearance of plaques on the vessels. In the long term, this causes liver and heart disease, especially with an unbalanced diet. But for this to happen, you need to eat butter daily and with spoons. Therefore, its harm is clearly exaggerated.

Another thing is that the danger is represented by expired or fake, low-quality analogues. Proper, wholesome food should not contain emulsifiers, flavors and other additives.

Signals that the product is of poor quality can be:

• low price;
• lack of a list of ingredients on the package;
• a note that the butter has been reconstituted;
• the presence in the composition of vegetable fats, palm oil, etc .;
• the presence of starchy lumps, powder formations on the inside of the pack;
• when melted, the oil breaks up into 2 substances of different consistency and shade;
• an indication that the product has a fat content of less than 80%;
• the presence of an unpleasant odor or aroma of margarine.

And when you mistakenly buy a poor-quality product, don't eat it. It is better to throw away junk food than spend money on restoring health.

Summarize

You should not give up butter, even if you control your weight and count calories. Also, do not rush to exclude it from the diet in the presence of any diseases. But do not forget that it is advisable to eat no more than 50 g of a quality product per day.