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Healthcare

Butter – what to look for when buying it?

Butter is a product made from cow’s, goat’s or sheep’s milk.

Real butter contains milk fat and the possible addition of salt and natural dyes, such as carotene or annatto. Butter must not contain added vegetable fats. Due to the taste, the butter is used in many areas of gastronomy. It is most often chosen as an addition to fresh bread, it is a component of soups and sauces, meat dishes and fish. 

It is not surprising that butter is an item in every home. The popularity of butter has meant that producers offer a wide range of products designed for min. for spreading bread. On the market, however, you can find products that are designed to look and taste like butter, but in addition to milk fat also contain vegetable fats and artificial food additives. So how do you recognize real butter and what to look for when choosing fat for spreading bread? 

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What spreads can we find on the market? Types of butter 

Manufacturers offer a wide range of bread spreads and for use in the kitchen. The following types of butter can be found in stores. 

– extra butter – made of pasteurized and acidified cream, it should contain at least 82% fat, and water – at most 16%, also contains no more than 0.6% lactose 

– butter cream – made of non-sour cream, should contain at least 73% fat and a maximum of 19% water, contains 2-3% lactose 

– table butter – contains 73% fat, water content should not exceed 24% 

– deli butter 

– selection of butter 

Extra and excellent butter, can be produced as salted. Salted butter contains 0.3-2% salt. You can also find other products in stores. However, they must contain specific markings 

– butter with ¾ fat content – contains 60-62% fat (milk) 

– Semi-fat butter – contains 39-41% fat 

– milk fat for spreading …% – contains less than 39% fat 

Other products for spreading 

– fat mix – a mixture of milk fat (the content of which is from 10% to 80%) and vegetable fats. Fatty mixes may also contain dyes, preservatives and emulsifiers. 

– margarine – a fat-water emulsion produced by hydrogenating liquid vegetable oils (e.g. rapeseed, soybean, palm oil). The fat content in margarines is 40-80%. Depending on the composition, it has a soft consistency (available commercially in plastic containers) or hard (sold in cubes) 

What to look for by choosing butter? 

Name 

The name of the product is the first thing that should be taken into consideration when making a choice in the store. By the decision of the EU Constitutional Tribunal of 2017, the name “butter can only be used for products made of milk of animal origin. So the names “peanut butter,” vegetable butter are not allowed. The same decision applies to products such as milk and cheese. It is forbidden to use names such as “vegetable milk,” coconut milk or “soy cheese. If we want to buy real butter without the addition of vegetable fats, we should choose “extra butter. Products containing “extra butter” and “extra butter” in the name “extra creamy” may contain addition of vegetable fats. 

The same applies to bread spreads. They are a mixture of vegetable fats and milk fat with different contents. Often, however, their name can be misleading and confusingly similar to the naming of butter, eg “fat mix with the addition of butter,” a creamy fat mix, “fat mix with a butter taste,” a fat mix with the addition of butter. 

Composition of the product 

If you decide to buy a fat mix, you should pay attention to the composition of the product, especially the type of fat used for its production. Cheap fat blends and margarines are often produced from the cheapest vegetable fats, including hardened vegetable fats. Hardened vegetable fats contain unsaturated fatty acids with trans configuration, which are particularly detrimental to health. They can worsen the lipid profile of the blood, increase the concentration of “bad LDL cholesterol, while lowering the fraction of” good HDL cholesterol. They can also increase the risk of many cardiovascular diseases, atherosclerosis, type 2 diabetes and cancer. Therefore, we should avoid products in which we will find 

– Palm oil, 

– hardened and partially hardened palm oil, 

– hardened and partially hardened vegetable fat. 

Fatty mixes and margarines can also contain artificial colors, emulsifiers and preservatives such as sorbic acid (E200) or potassium sorbate (E202), which can cause allergies and exacerbate symptoms of asthma. 

So what to choose? 

If we decide to buy butter, choose only real butter without adding vegetable fats. 

If we want to choose a cheaper fat for spreading, we can choose a fat spread for spreads. However, it is necessary to pay attention to the type of fat used for its production and to avoid the content of hardened vegetable fats, artificial colors, flavors and preservatives. It is worth noting that people who are struggling with too high cholesterol levels in blood should limit the consumption of butter. 

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You can read also: That ugly fat!

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Healthcare

Butter healthy or not?

Although the taste qualities of butter make not everyone willing to give up on it altogether, the idea that it is unhealthy has taken root in general consciousness has taken root. On the one hand, we have been persuaded by doctors and dieticians to limit the consumption of saturated fatty acids, whose butter is a rich source, on the other on television, the press and billboards systematically attack us advertising slogans of margarine producers and ensure the high health of vegetable fats. But are the theories on the harmfulness of butter actually justified? 

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Here you can find healthy fats – CLICK

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In fact, it must be admitted that butter contains a lot of fatty acids (over 50% of the weight of the product), which excessive consumption may be associated with an increased risk of cardiovascular disease. On the other hand, it is worth realizing that some of this butter fat is in fact short-chain and medium-chain fatty acids, which not only that, unlike the long-chain acids dominant in the diet, they are easily digestible, but also have a certain pro-health potential. According to the results of scientific research, their increased consumption is positively influenced, among others, by on the metabolic rate. 

There are many indications that one should not be particularly concerned about the cholesterol contained in the butter. The results of scientific research published over the last decade indicate that food cholesterol in healthy people has a rather low impact on the lipid profile of the blood and the risk of cardiovascular disease. In addition, in order to provide the amount of cholesterol in excess of the recommended standards, you would need to eat ¾ of butter cubes throughout the day. 

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You can read also: The role and qualities of fat in the diet

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Healthcare

Myths about butter

There are many different theories on the harmfulness of butter

A large part of them is simply not true. For the purposes of this article, I allowed myself to make a brief review of the prevailing stereotypes about butter, choosing the six most popular myths. 

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Here you can find healthy fats – CLICK

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There are theories that say that today’s counterparts to traditional food products have no value other than energy

Fruits no longer contain vitamins, milk – calcium, and butter are only saturated fats and cholesterol. Although it is a fact that butter obtained on an industrial scale is different from the butter prepared in a traditional farm, it still contains valuable for our health ingredients such as vitamins A and D, butyric acid inhibiting the multiplication of mutant cells or conjugated linoleic acid showing anti-sclerotic and anti-carcinogen action. 

Actually, the butter contains mainly saturated fatty acids and it is believed that high intake of them may be harmful to the circulatory system. It is worth knowing, however, that in scientific research, it is increasingly indicated that the consumption of saturated fat is not an independent risk factor for cardiovascular diseases. Similarly, it is also worth knowing that some of the fats contained in the butter are monounsaturated acids, medium chain acids, or the previously mentioned conjugated linoleic acid (CLA) and butyric acid. 

Although there are high-quality soft margarines on the market, most products of this type are not particularly suitable as a permanent menu item. Why? The reason lies in the trans fatty acids of industrial origin present in margarines, which prominently promote cardiovascular diseases and disorders of the insulin-glucose economy, and impair the metabolism of polyunsaturated fatty acids. All margarines containing hardened (hydrogenated) vegetable fats are an abundant source of these fatty acids. 

Although conventional butter (extra butter, butter), should not be heat treated, there is a great alternative in the form of clarified butter, with which you can safely heat. The fats contained in clarified butter are unlike most vegetable oils resistant to high temperature and better than corn or sunflower oil, they tolerate even long-term frying or baking. 

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You can read also: Peanut butter, not as bad as they say

Categories
Healthcare

Myths about butter

There are many different theories on the harmfulness of butter.

A large part of them is simply not true. For the purposes of this article, I allowed myself to make a brief review of the prevailing stereotypes about butter, choosing the six most popular myths. 

__

Here you can find healthy fats – CLICK 

__

There are theories that say that today’s counterparts to traditional food products have no value other than energy. Fruits no longer contain vitamins, milk – calcium, and butter are only saturated fats and cholesterol. Although it is a fact that butter obtained on an industrial scale is different from the butter prepared in a traditional farm, it still contains valuable for our health ingredients such as vitamins A and D, butyric acid inhibiting the multiplication of mutant cells or conjugated linoleic acid showing anti-sclerotic and anti-carcinogen action. 

Actually, the butter contains mainly saturated fatty acids and it is believed that high intake of them may be harmful to the circulatory system. It is worth knowing, however, that in scientific research, it is increasingly indicated that the consumption of saturated fat is not an independent risk factor for cardiovascular diseases. Similarly, it is also worth knowing that some of the fats contained in the butter are monounsaturated acids, medium chain acids, or the previously mentioned conjugated linoleic acid (CLA) and butyric acid. 

Although there are high-quality soft margarines on the market, most products of this type are not particularly suitable as a permanent menu item. Why? The reason lies in the trans fatty acids of industrial origin present in margarines, which prominently promote cardiovascular diseases and disorders of the insulin-glucose economy, and impair the metabolism of polyunsaturated fatty acids. All margarines containing hardened (hydrogenated) vegetable fats are an abundant source of these fatty acids. 

Although conventional butter (extra butter, butter), should not be heat treated, there is a great alternative in the form of clarified butter, with which you can safely heat. The fats contained in clarified butter are unlike most vegetable oils resistant to high temperature and better than corn or sunflower oil, they tolerate even long-term frying or baking. 

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You can read also: The role and qualities of fat in the diet

Categories
Healthcare

Coconut oil, butter and olive oil – what’s the best?

Researchers conducted a study and compared coconut oil, olive oil and butter. 

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Participants were recruited by the BBC. They were people aged 50-75, without a diagnosed cancer, cardiovascular disease or diabetes, not using lipid-lowering drugs that could use high-fat diets. 

The subjects applied for 4 weeks (additionally, in the diet) 

50 g coconut oil, olive oil or unsalted butter, 

Results after 4 weeks 

 

Conclusions 

Although butter and coconut oil are saturated fat, and olive oil contains mainly mono- and polyunsaturated fats (omega-9 eg oleic acid, omega-6 eg linoleic acid), and very few saturated fats (eg palmitic acid) and omega-3 fatty acids (eg alpha-linolenic acid), however, in the context of improving LDL, coconut oil proved to be better! In addition, coconut oil significantly increased HDL-C. This study shows that the current classification of cholesterol (as good or bad) is pointless (as I wrote extensively on another occasion). Do you use coconut oil? As in any other case, reason and moderation count. Similarly, olive oil in excess becomes harmful, because it has a pro-inflammatory effect due to bad O6 / 03 ratios (like most vegetable fats). Butter is certainly a better alternative compared to margarine, which has been known for many years. There are no reasons to call coconut oil bad, because saturated fat has been scarred for several decades (and it turned out to be untrue). 

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You can read also: What oil is the healthiest for frying?

Categories
Healthcare

Healthy or not? How is it with butter?

Although the taste qualities of butter make not everyone willing to give up on it altogether, the idea that it is unhealthy has taken root in general consciousness has taken root. On the one hand, we have been persuaded by doctors and dieticians to limit the consumption of saturated fatty acids, whose butter is a rich source, on the other on television, the press and billboards systematically attack us advertising slogans of margarine producers and ensure the high health of vegetable fats. But are the theories on the harmfulness of butter actually justified? 

__

Here you can find healthy fats – CLICK 

__

In fact, it must be admitted that butter contains a lot of fatty acids (over 50% of the weight of the product), which excessive consumption may be associated with an increased risk of cardiovascular disease. On the other hand, it is worth realizing that some of this butter fat is in fact short-chain and medium-chain fatty acids, which not only that, unlike the long-chain acids dominant in the diet, they are easily digestible, but also have a certain pro-health potential. According to the results of scientific research, their increased consumption is positively influenced, among others, by on the metabolic rate. 

There are many indications that one should not be particularly concerned about the cholesterol contained in the butter. The results of scientific research published over the last decade indicate that food cholesterol in healthy people has a rather low impact on the lipid profile of the blood and the risk of cardiovascular disease. In addition, in order to provide the amount of cholesterol in excess of the recommended standards, you would need to eat ¾ of butter cubes throughout the day. 

__

You can read also: The role and qualities of fat in the diet