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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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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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Healthcare

Clarified butter (ghee) properties and health effects

Clarified butter can safely consume allergy sufferers, among otherspeople who can not tolerate cow’s milk

Clarified butter (ghee) is made by heating butter, evaporating water from it and separating other solid particles from fat.This makes it suitable for frying in high temperatures and can be used by people who are allergic to dairy products.Check what properties butter clarifies, what are its nutritional values ​​and how you can prepare them yourself at home.

Clarified butter comes from Asia, the Middle East and Africa.Depending on the region, it is produced in a slightly different way.Clarified butter is most often used in the culinary tradition of India, where it is referred to as ghee.It has been present in local cuisine for thousands of years, it is made of buffalo or cow’s milk and it is used for almost every meal that requires the presence of fat.In Poland, melting butter has been used in recent decades, but more and more housewives and chefs are reaching for clarified butter.

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Read also: Should you eliminate dairy products from your diet?

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Clarified butter is commonly used in Indian cuisine and has been treated as a medicine in Ayurvedic medicine for thousands of years.

Clarified butter is created by slowly heating the butter and purifying it from water and non-fat solids, e.g.proteins that precipitate in the form of foam on the surface of fat or sediments on the bottom of the dish.With 1 kg of butter with 82 percent fat, about 700-800 g clarified butter is obtained, which is almost pure milk fat (99.5-99.8 percent fat).Butter clarified in a liquid form is transparent and has a yellow color.After concentration, the appearance resembles butter, but has a much more intense yellow color.Its taste is defined as slightly nutty and more buttery than butter.

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Butter clarified properties

Thanks to the evaporation of water and the removal of impurities, clarified butter becomes a very good frying fat.Its smoking temperature, i.e. the temperature at which the fat begins to burn and toxins are produced, is about 100 ° C higher than butter and amounts to 252 ° C.Thanks to this property and the content of mainly saturated fatty acids, clarified butter is even suitable for long-term frying in deep fat.

Another advantage of clarified butter is its very long shelf life.Sealed in a jar can be stored at room temperature for up to 9 months, and in the refrigerator up to 15 months.Such a long period of validity results from the destruction of the majority of bacteria at elevated temperature and the evaporation of water, which in ordinary butter is a factor that allows the development of microorganisms and spoilage of the product.Thanks to the fact that clarified butter is practically the same fat, and to a large extent saturated, which is less susceptible to oxidation, the product does not rancid and stays fresh for a long time.

Thanks to clarification, i.e. separation of proteins and other solid substances from milk fat, clarified butter becomes safe for allergy sufferers and people intolerant to cow’s milk.It can be used by people who are allergic to milk proteins, eg casein and lactose intolerance.The condition is to thoroughly clean the butter.

Clarified butter is almost pure fat, therefore, similarly to other fats, it provides approx. 900 kcal in 100 g. It consists of 62.7%.saturated fatty acids, 2.3 percent.polyunsaturated KT and 26.9 percent.monounsaturated KT.Ok.25 percentfats in clarified butter are short- and medium-chain fatty acids that are metabolized differently than long-chain fatty acids.As a result, they do not affect the risk of heart disease, and in addition cause acceleration of metabolism and better fat burning.One of the important fatty acids in clarified butter is butyric acid, which is related to intestinal health.Clarified butter is a source of vitamins soluble in fat, vitamin A, vitamin D, vitamin E and vitamin K. the most is vitamin A – one 14-gram spoon covers the daily requirement of about 9 percent.

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