Butter

The benefits or dangers of this product is hard to talk about. Some argue that butter is not worth eating at all, since there is a risk of accumulating cholesterol and subsequently it will "scream" atherosclerosis and various heart diseases, while others, on the contrary, talk about benefits. Let's try to understand.

The composition of butter (natural, of course) includes vitamins PP, E, A, D, B, proteins, carbohydrates, iron, fatty acids, magnesium, potassium, calcium, zinc, manganese, phosphorus and others. In other words, it is a real storehouse with minerals and vitamins given by nature in a natural way, which means that they should be much better absorbed. The question is, how much product a person is willing to consume per day. The maximum rate is 30 g, the optimal is 20 (this is for a person with an average weight).

Now we will deal with the composition in more detail. Vitamin E is necessary for muscle strength, beauty of skin, hair, nails. Vitamin A is able to maintain our eyesight and mucous in norm. Without vitamin D, bones and teeth will begin to decay. Without amino acids, a normal metabolism is impossible.

Cholesterol, present in the oil, according to some nutritionists, forms plaques on blood vessels. That's why they recommend to beware of clean (no additives) product and switch to substitutes.

Indeed, oil substitutes on our shelves are more than enough. It is enough to take any of the packages and read it in fine print. In addition to cream (or tops) Vegetable fats, "natural flavors", and even "yeshki" (preservatives) and dyes are also indicated. Is such a product useful? It becomes uncomfortable from one composition. But not everyone knows that vegetable fats with dairy fats are poorly compatible, while butter is fully absorbed by the body.

For a child, for example, such substitutes are quite harmful, but dairy (natural) fat is simply necessary. Without it, fatigue increases, attention is reduced, and, accordingly, academic performance. Similar fats are found in breast milk. It's amazing that the same scientists do not talk about its harmfulness.

Fatty acids, which contains butter, are involved in the synthesis of sex hormones. Moreover, fat-soluble vitamins will not be absorbed without such fats. No vegetable oil contains the same amount of vitamin A as creamy, namely this vitamin supports the immune system, participates in the formation of sperm and the development of eggs.

It is known that the caloric content of butter is quite high (660-700 kcal on average). The use of large portions of oil, of course, can provoke the accumulation of cholesterol in the blood, but in small doses (within the specified range) it will cause a noticeable surge of energy and energy.

In diseases of the gastrointestinal, the exclusion (or replacement) of butter is not only not accelerated But can also cause harm: trans fats, which inhibit metabolism, only raise the level of insulin, adversely affecting health in general. Repeatedly mentioned vitamin A is very useful for ulcer of duodenum, since it promotes healing.

Let's sum up: natural butter not only does not harm health, but it is also useful within reasonable limits. Much more harmful "half-oil" (oil containing vegetable oils and other additives), or complete substitutes. Therefore, avoid packages that indicate any ingredients other than cream. The real butter should be made only from natural milk, or rather - cream. Participation of dry milk in production is not welcome.