Should you give up butter? Advice from a nutritionist. What are the benefits of butter: benefits and harm to the body What is the best way to eat butter?

Previously in the diet nutrition people's must-have product was butter. It was used by spreading it on bread, adding it to cereals, and also in preparing various dishes and baked goods. Following the old folk proverb: “You can’t spoil porridge with butter,” many believed that the more butter you put in a dish, the tastier it turns out. This is truly true; culinary baked goods using butter turn out tasty, aromatic and appetizing.

Today nutritionists do not advise get involved using animal fats, and butter is best consumed melted. To maintain slimness and health, it is better to eat vegetable oil, the best of which is olive oil. Olive oil is most characteristic of the human body in terms of its fatty acid composition.

Meanwhile, butter is a very healthy food product. Butter contains a lot of vitamin A, which is necessary for maintaining vision, the functions of the endocrine system, and the condition of hair and skin. The butter also contains vitamins E, D and K. Butter is rich in iodine, so it is useful to eat for diseases of the thyroid gland. The oil contains a lot of selenium - a powerful antioxidant that cleanses our body of free radicals. Fatty acids in butter help synthesize sex hormones and maintain the human reproductive system. They nourish and stimulate the intestines.

Butter- a necessary product for the normal development and growth of children. The beneficial substances contained in the oil preserve children, protect their bodies from infectious diseases, and the oil also makes the skin elastic and inaccessible to the penetration of microbes. Butter is useful for the development of mental abilities and intelligence in children, as it nourishes brain cells and nervous tissue.

If constantly child give skim milk, the child will be predisposed to intestinal infections. Therefore, it is unacceptable to consume low-fat dairy products in children's diets. A young body requires more butter than older people. Large amounts of oil can be included in the diet of people who lead an active lifestyle. The more movement, the more oil you can eat.

Eating butter can be very beneficial for our health. In traditional medicine, butter is considered a dietary food product. We advise people who suffer from tuberculosis, colds, pneumonia, and peptic ulcers to include butter in their diet. When butter is consumed by patients with peptic ulcers of the stomach and intestines, the damaged mucous membrane heals. The only oil you should eat for diseases of the gastrointestinal tract is no more than 20 grams. in a day.

During illnesses influenza, respiratory viral infections, we recommend increasing the daily portion of butter to 60 grams. per day to boost immunity and protect yourself from infections. However, people who are overweight should not overuse butter. Butter contains a lot of calories - 748 kcal. per 100 gr. oil, so consuming too much of it can lead to obesity and an increase in the amount of cholesterol in the blood.

Start typing in diet children's nutrition butter should be with 4 grams. per day, gradually bringing this norm to 6 grams. by the year. The amount of butter that should be given to a child aged 3 years is already 15 grams. per day, and for children over 4 years old - 25 grams. in a day. The minimum daily intake of butter for a healthy person is 10 grams, and the maximum is 30 grams.

Butter- an exclusively dairy product, 1 kg of butter is obtained from 25 liters of natural cow's milk. Only butter that is made from natural cream and has a fat content of at least 82.5% or more should be considered butter. A product with lower fat content is made using various food additives that replace the natural base; it is not butter - it is margarine or another product containing vegetable fats and other components, so they should be sold cheaper. We do not recommend buying oil in packs wrapped in parchment paper, since in the light the oil loses vitamins and oxidizes. The foil package preserves more of the beneficial properties of the oil.

Butter in itself is a healthy product, but it should be consumed in moderation without disturbing the balance in our body. Eat butter and be healthy!

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Nowadays, the pursuit of a healthy lifestyle often reaches the point of absurdity, and what is persecuted and attacked is not at all what really deserves reproach. For example, butter: so much was said and written about its dangers that many people, especially women trying to maintain their figure, began to completely abandon this healthy and important food product.

Thus, one of the famous English doctors demands an almost complete ban on the use of butter, calling for cooking with olive and sunflower oil, and drinking only skim milk. This specialist believes that almost 200,000 people die every year in the UK from eating butter, and if it is banned and replaced with margarines, the mortality rate will decrease.

However, British farmers are simply offended by such statements, and remind that natural milk and butter contain many essential nutrients for humans, and the theories of scientists are often based on speculation, not facts.

Butter– a truly special product. To make 1 kg of butter, you need to use up to 25 liters of natural cow's milk. Most doctors and nutritionists, unlike the British professor, consider butter an absolutely necessary food product for every person - of course, if consumed in normal quantities.

Consumption rate and composition of butter

The minimum daily intake for a healthy person is 10 g, but you can consume up to 30 g. Butter contains fatty acids, proteins, carbohydrates, vitamins A, D, E, PP, B vitamins, iron, calcium, potassium, magnesium, phosphorus , sodium, copper, manganese, zinc. Vitamin E is necessary for the beauty and health of skin, hair and nails, the strength of our muscles; Vitamin A maintains normal vision and is responsible for the health of the skin and mucous membranes; Without vitamin D, healthy bones and teeth are impossible. All these vitamins are fat-soluble, and the body absorbs them best with the help of natural fats.

Butter and cholesterol

However, some nutritionists still claim that butter is cholesterol that forms plaques on the walls of blood vessels, and recommend using its substitutes. We have plenty of such substitutes in every store: light, lightweight, soft - whatever they call these products, and yet, it’s not even margarine. Vegetable and animal fats are used for their production, including the fat of marine mammals, emulsifiers, fillers, flavor enhancers, flavorings - in general, the usual set used in all branches of the food industry.

Meanwhile, butter substitutes are harmful for children, but milk fat is easily digestible and is needed for growth and development. Commercials tell a completely different story, but if you try to think for yourself, you can remember that without fatty acids, which butter is rich in, normal synthesis of sex hormones is impossible; fats are a source of energy that our body needs for daily activities and work.

Fat-soluble vitamins are found primarily in butter and other animal products, while those found in plants and herbs cannot be absorbed without fat. There is more vitamin A in butter than in any vegetable oil, and it is necessary not only for vision and skin, but also for the functioning of the immune system, sperm formation and proper development of eggs. If a woman does not have enough fat in her diet, then her menstrual cycle, and conception may become impossible.

Of course, it can cause an increase in cholesterol in the blood if you eat it 3 times a day, and in large portions, adding it to dishes, baked goods, creams, and preparing sandwiches. If, in addition, the level of cholesterol in the blood is already elevated, then atherosclerosis may well begin to develop. But is the oil itself to blame?

The benefits of butter

IN butter a lot of calories, however, if consumed in reasonable quantities, then these calories give the body strength and energy. In winter, as well as in the northern regions, people simply need this oil: when it is frosty outside, it is enough to eat a small amount of oil in the morning to protect against hypothermia. Without fats, timely cell renewal is impossible - especially brain cells and nervous tissue. If children do not have enough fat during growth, this can result in delayed mental development and decreased intellectual abilities. In this case, schoolchildren often have a decrease in learning ability and academic performance.

For people suffering from gastrointestinal diseases, consuming butter substitutes can be harmful, as they contain trans fats that can increase insulin levels, slow down metabolism, and generally negatively affect health. Vitamin A contained in butter is very useful for stomach and duodenal ulcers, as it promotes speedy healing, but such patients can eat no more than 20 g of butter per day.

Healthy recipes for butter mixtures

For respiratory diseases and seasonal colds without butter generally difficult to get by. It is recommended to increase its consumption at this time, up to 60-70 g per day. There are recipes for oil mixtures that help strengthen the immune system, increase the body's defenses and kill viruses.

Only fresh oil can be used for their preparation. To soften the butter, you need to keep it at room temperature for several hours, and then grind it in a bowl with a wooden spoon.

To prepare vitamin green oil with lemon, you need 300 g of oil, 1 lemon and 50 g of finely chopped parsley. Mix lemon juice with oil and herbs, beat and add salt to taste, if necessary.

Garlic oil is prepared in the same way, only mixed and beaten with 350 g of butter and 20 g of garlic, crushed in a mortar or squeezed through a garlic press. In this case, you don’t have to add salt, especially if you take salty food.

Such oil mixtures should be consumed every day during epidemics, and they will help reduce the risk of viral and colds.

Another plus butter, which is not reported by those who call for stopping its use - the content of oleic acid. This monounsaturated acid, which is about 40% in oil, normalizes cholesterol levels in the blood, improves fat metabolism and suppresses the activity of genes that can cause cancer.

How to choose and properties of butter

What product can be considered butter? Only one that is obtained from natural cream, and its fat content should be 82.5% or more, but not less. A product with less fat content and a large number of various food additives that replace the natural base is not butter - it is a spread, margarine or other ersatz product, and it should cost less.

Do not buy butter wrapped in parchment paper - in the light it loses many vitamins and oxidizes. Take butter in foil - it retains much more of the healthy stuff.

If you do buy oil that has been exposed to light, do not use the top layer, which is yellowed and dull - remove it and throw it away.

Store the oil in the refrigerator or in a dark place, at a temperature no higher than 12°C. You can store the oil for a short time at room temperature, but out of light. You cannot use glass oil dishes - the oil in them loses all its beneficial properties literally within a day; choose ceramic, plastic, porcelain oil dishes - in general, the material should be opaque.

Butter tends to absorb various odors, so do not keep strong-smelling foods or things in the kitchen.

You can only benefit from fresh, natural butter. There is no need to overcook it, but it is better to add it to dishes after they are ready.

On the other hand, when frying foods it produces much less carcinogens than other oils and fats. However, if you really want to, you can fry only in melted butter. This oil is stored for a long time - more than a year in the refrigerator, and at room temperature - almost 9 months. Its smoke point is much higher, so it can be used for frying.

The easiest way to prepare ghee is to gently heat it until it becomes liquid and leave it in this state for about half an hour so that the water evaporates and the milk proteins float to the top. Remove the whites with a slotted spoon and strain the remaining oil.

Butter, if consumed in moderation, maintains the rods and cones of the eyes in working condition, helping to slow down the age-related decline in vision. So remember: it is not the product itself that is dangerous, but the imbalance in our body. Eat and be healthy!

There is a lot of debate about the benefits and harms of butter. Adepts healthy image In their lives, they try to reduce as much as possible, or even completely eliminate foods 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 are the benefits of butter?

If you study the composition of butter in more detail, 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 essential, 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 cancer;
• 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, reduces 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 supports visual acuity and proper functioning of the immune system, strengthens the epithelium of the respiratory tract, and it also coats and heals the mucous membranes, which is why the product is always included in the diet when treating stomach ulcers;
• vitamin D, necessary for the absorption of vitamin A and calcium, promotes strong 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. It is not for nothing that it is recommended for problems with conception. If there is not enough fatty tissue in a woman’s body, then her menstrual cycle is disrupted and she is unable to become pregnant or bear a child. The oil also prevents the development of breast cancer.

Butter is also useful for men - it helps 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 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 you should stop eating butter altogether if you have 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 eliminating it from the diet completely.

Excessive indulgence in butter and constantly exceeding the recommended daily dose, especially with a sedentary lifestyle and age over 40, 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 occurrence of cancer.

Benefits of ghee for the body:

The reputation of butter has been seriously damaged due to the large number of counterfeits. Of all dairy products, butter is the leader in terms of the amount of surrogate produced. Counterfeit foods and spreads contain trans fats, which damage artery walls. That’s why when buying unfamiliar brands of butter, you should always carefully study the packaging. The natural product contains only cream; salted butter contains a small percentage of salt. No other components should be present in this oil. A fat content of less than 80–85% may be alarming: such a product often contains unhealthy impurities.

Learn more about how to choose the right butter from the video from food production expert, associate professor Anar Mambetova.

Video: secrets of choosing the right butter

Some people complain of heartburn caused by butter. The reason for this may be gastroesophageal reflux - the backflow of stomach contents into the esophagus. The presence of such a symptom is a reason to consult a gastroenterologist.

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

How much oil can you eat without harming your health?

Nutritionists recommend that a healthy person eat 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 consume it for breakfast. The body will be satiated and receive a powerful charge of energy. It’s good to add butter to porridge, main dishes or make sandwiches with it.

If you are obese or have problems with the heart and blood vessels, you should limit product consumption to 5 g per day.

Features of consuming butter for different categories of people

When consuming 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:

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

In the first trimester, all the baby’s vital organs are formed, so future mom should receive sufficient amounts of protein, calcium and vitamins from food. If there are no contraindications, butter consumption during this period can be increased to 30 g per day.

In the early stages, pregnant women often suffer from toxicosis. In this case, the consumption of fatty foods should be limited, but you should not give it up completely. The allowed amount of butter for toxicosis is up to 10 g per day. It is better to add it to porridges and main courses.

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 a meal, you can get rid of heartburn. At the end of this period, the baby begins to actively grow, so the risk of gaining excess weight is very high. That is why butter consumption should be reduced to 20 g per day.

When breastfeeding

A nursing mother needs butter - it contains a lot of vitamins and minerals that the baby needs for normal growth and development. And the likelihood of provoking an allergic reaction in a baby is extremely low, 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. Under no circumstances should a nursing mother use oil for frying or add it to baked goods. When heated, it turns into poison for the child.

A mother can include the product in her diet from the first month of a baby’s life. But this needs to be done gradually. The initial dose should not exceed half a teaspoon. In the future, it can be increased little by little.

But you shouldn’t 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 the baby. Then the mother should stop using it for at least several months until the baby’s digestive system gets stronger.

Butter for complementary feeding

Well-known pediatrician Evgeny Komarovsky believes that a baby who is breastfed does not need to be given butter for complementary feeding before 8 months. The doctor recommends first introducing your baby to foods such as kefir, cottage cheese, vegetable purees and porridge. 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 bottle-fed children, 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 then begin to gradually increase the portion of animal fat to 5 g per day, which corresponds to 1 teaspoon.

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

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

Butter on the children's menu

The daily intake of butter for children aged 1 to 3 years 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, and also for making sandwiches.

Children from 3 to 7 years old can be given up to 15 g of product per day. You should not exceed the daily norm so as not to cause obesity and digestive problems in the child.

Children over 7 years old and teenagers need 20–25 g of butter per day. This product is a must in a schoolchild’s diet, as it increases mental activity, concentration and gives energy for the whole day.

Consumption of butter for certain diseases

Butter is included in therapeutic diets for many diseases. Let's look at 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, diet is no less important here than drug treatment. It is aimed at healing the mucous membranes of the stomach and pancreas and helps prevent complications.

In the acute period, accompanied by nausea, vomiting, and abdominal pain, only water and weak tea are allowed. After a few days, liquid porridges, pureed mucous puree soups, soft-boiled eggs or steamed omelettes, and jelly may appear in the diet. Any fatty foods during an 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 relieved. Only a natural product with a fat content of at least 82% will bring benefits. It is better to add it to porridges and side dishes.

For stomach ulcers, butter with propolis and honey helps well.

The effectiveness of this product 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 the remedy you will need:

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

1. Place the propolis in the freezer first, then grind it on a fine grater until you obtain pieces with a diameter of 1 to 3 mm.
2. Soften the oil 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. Add 1 teaspoon of honey to the soft cooled product.
6. Place the finished mixture in a hermetically sealed glass or ceramic container with a lid.
7. The product must be stored in the refrigerator.

The product 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 eliminate butter from your diet, but it is important to follow the correct dosage. The allowed amount of the product for this disease is no more than 15 g per day.

Regular consumption of butter helps solve a number of problems that arise with diabetes of the first and second types:

• supports the functioning of the gastrointestinal tract;
• preserves vision;
• promotes rapid healing of wounds and cracks in 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;
• impaired blood circulation in the lower extremities, which leads to the development of the so-called diabetic foot - complex tissue damage in this area;
• heart attack or stroke.

For hemorrhoids

Regular ingestion of butter during this disease helps normalize stools and make them “slippery.”

The combination of oil and honey can also be used externally to relieve pain in the anus and reduce bleeding. For this, a tablespoon dairy product mixed with a similar amount of liquid honey and inserted into the anus.

Using butter, you can prepare anal suppositories that will help relieve inflammation and heal anal fissures:

Melt 100 g of butter, add 1 tablespoon of dry chamomile, flaxseed, and mullein. Stir and keep in a water bath for an hour. Add a small amount 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 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 crushed ones.
3. Add a small amount of ground black pepper to the mixture, literally on the tip of a knife.

Eat the resulting mixture in the morning on an empty stomach, 2 hours before meals and water.

If the problem is systemic in nature, a course of treatment is required until the symptoms disappear.

Cough during pregnancy

During pregnancy, many medications are prohibited. In such a situation, a combination of butter, milk, soda and honey will help overcome a cough due to a cold. The product is suitable if there is no fever.

Preparation of cough medicine:

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

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

For gout

During an exacerbation of gout, 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 plant rather than animal fats. Butter consumption should be reduced to 5 g per day.

For 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 is that the oil must be natural and fresh.

For joint pain

Helps you cope with pain folk remedy based on butter, eggs and vinegar.

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 sit for 3-5 days until the shells dissolve. The egg should increase in volume and become like rubber.

It's okay if the shell doesn't dissolve completely. Then the egg film must be pierced and removed along with the remains of the shell, and the white and yolk must be thoroughly mixed with vinegar. To prepare an ointment for joints, add 100 g of softened butter and 1 teaspoon of honey 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 sore joint with the resulting product before going to bed. Then this place needs to be wrapped in cling film, and on top - with a thick cloth or a warm scarf. Leave it on 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 a 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 will help maintain healthy shine of hair, prevent brittle nails, and relieve skin from dryness, flaking and cracks.

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

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

The preparation is very simple: a glass of 1 percent 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. It is better to take the cocktail 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

To gain muscle mass, bodybuilders need to include in their diet not only protein foods, but also a sufficient amount of fat. Butter performs very important functions in the athlete’s body:

• promote the formation of cell membranes;
• are a powerful source of energy for the breakdown of proteins and polyunsaturated fatty acids;
• Helps absorb fat-soluble vitamins A, D, E and K.

But even during the period of intense training, the share of fats in the number of calories consumed per day should not exceed 15–20%.

Therefore, bodybuilders are allowed no more than 50 g of butter per day during the period of gaining muscle mass. Since this dosage is almost 2 times higher than the norm of product consumption recommended by nutritionists for a healthy person, you should not abuse the oil 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 benefits and not harm your health, it is necessary to dispel some myths about this product.

Is oil with a fat content below 82% not real?

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

1. First, cream, the fat content of which is about 35%, is separated from cow's milk.
2. Then, using a separator, the liquid (buttermilk) is separated from the cream.
3. Depending on the concentration of the remaining liquid, the output is cream of different fat content: 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 counterfeited dairy product. Unscrupulous manufacturers, in pursuit of cost reduction, often replace natural milk fat with palm or coconut fat, which are used to produce spreads and margarine. The statistics of expert checks are as follows: the lower the percentage of fat content indicated by the manufacturer on the packaging, the greater the likelihood that the oil contains foreign additives.

Is it possible to eat butter if you have high cholesterol?

Natural butter consists of 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);
• reduces total cholesterol levels;
• slows down the development of cardiovascular diseases;
• has antioxidant properties;
• participates in the construction of cell membranes.

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

But the product should not be abused due to its high calorie content. If there is a risk of developing atherosclerosis, the rate of butter consumption 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. Hypertensive patients should leave a minimal (no more than 5 g per day) amount of butter in their diet, if only because it contains fat-soluble vitamin K2, which cleanses blood vessels of crystallized calcium. This dose of dairy product will not have a significant effect on blood pressure, but will help maintain the heart and blood vessels in a healthy state.

Is it possible to get poisoned by butter?

Oil is a perishable product. Therefore, it is quite possible to get poisoned even 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.

Routes of infection or poisoning:

• purchasing a stitched product;
• improper storage or transportation conditions;
• packaging damage;
• purchasing a product “from hand” from private individuals.

Signs of spoiled oil:

• a bright yellow edge on the surface indicates intensive growth of bacteria (it is better to avoid using 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 growth of toxic mold (such a product cannot be saved, it must be disposed of immediately).

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

Butter VS vegetable: which oil is healthier?

Many people believe that vegetable oil is healthier because it does not contain cholesterol. But the human body needs cholesterol in reasonable quantities 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 moderation is important in everything - the calorie content of both products is very high. Vegetable oils, although slightly, exceed butter in their calorie content.

It is better to consume both animal and plant products in their pure form and not subject them 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 significantly higher than that of creamy milk - 240 versus 160 degrees.

Is it possible to eat butter after a caesarean section?

For the first 3 days after a cesarean section, the new mother’s diet is strictly limited and is aimed at restoring intestinal motility after the operation. During this period, lean broths, porridges, vegetable purees, boiled or steamed pureed meat, stewed fish, compotes, fruit drinks, jelly, yoghurt and low-fat cottage cheese are recommended. From the second week after the operation, when the body has recovered, you can move on to the general 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 several interesting recipes that will allow you to look at the usual 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 mixed thoroughly until smooth. You can store the tasty mixture 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 many harmful chemical ingredients. You can prepare a tasty and healthy treat that tastes like Snickers bars yourself from natural products.

• 300 g milk powder;
• 2 tablespoons cocoa powder;
• 30 g 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. Bring to a boil over low heat, stirring constantly, and immediately remove from heat.
3. Add shelled nuts and butter to the hot mixture.
4. While stirring, carefully add dry milk.
5. Knead the resulting thick mixture with your hands.
6. Sprinkle the bottom of a wide but shallow dish with dry milk.
7. Roll small balls up to 5 cm in diameter from the tight sweet mass and place on a prepared dish.
8. Place the finished candies in the refrigerator for 2 hours so that the delicacy hardens a little.

Beauty recipes with butter

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

Anti-dandruff hair mask

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

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

1. Mix all ingredients thoroughly until smooth.
2. Apply to the scalp at the roots and ends of the hair.
3. Hide your hair under a shower cap and wrap it with a thick towel.
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

Cosmetologists recommend using nourishing masks based on butter for dry sensitive skin. Such skin especially needs enhanced nutrition and hydration during 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 to the face and hands, leave for 20 minutes, and then rinse 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 to the skin around the eyes for 10 minutes.
4. After the 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 stir until smooth.
3. Apply a thick layer to the face and leave for half an hour until the curd dries.
4. Rinse off 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 chopped rye bran, 3 tablespoons of melted butter and 1 teaspoon of liquid honey to the cereal.
3. Apply the mask to your face and keep it on for 15 minutes.
4. Rinse off with warm water.

Use the product 2 times a week for a month. Then take a break for a month and, if necessary, repeat the treatment course.

For several decades, our compatriots have been convinced that eating butter has a negative effect on the condition of the coronary vessels. As a result, the product’s reputation was thoroughly damaged, and many almost stopped including it in their diet, preferring “safer” vegetable fats. Meanwhile, recent studies have shown that the health hazards of butter are greatly exaggerated: in fact, it has a number of unique properties that make it necessary for humans.

Source: depositphotos.com

Is a source of vitamin A

Retinol (vitamin A) must be consumed daily. This substance supports the normal functioning of the endocrine glands (in particular, the thyroid and adrenal glands), ensures the health of the eyes, skin, mucous membranes, hair and nails. Vitamin deficiency is manifested by decreased immunity, metabolic disorders, loss of vision and accelerated aging processes.

Butter contains vitamin A in a form that is most convenient for rapid absorption and use by the body.

Is a storehouse of fatty acids

Almost 40% of butter consists of oleic acid. According to the most modern data, it helps the body fight cancer cells, improves fat metabolism, and normalizes the amount of cholesterol in the blood.

The fatty acids included in the product are actively involved in cell renewal processes (including brain cells). In addition, without fats it is impossible to absorb some substances that are necessary for normal life (for example, fat-soluble vitamins A, E and D) and which a person receives from food.

Reduces hunger and prevents overeating

Butter is very high in calories. A small piece quickly makes you feel full and helps avoid overeating.

The fatty acids contained in the product have another interesting property: they are quickly absorbed in the intestines and are immediately used by the body as a source of energy. In the cold season, a person freezes less if he eats a little butter before going outside. It is also indispensable for those who engage in heavy physical labor. For people trying to lose weight, it is especially important that moderate consumption of the product does not provoke the formation of fat deposits.

Rich in Antioxidants

The oil is rich in antioxidants (it is especially rich in selenium), which are a recognized means of combating the aging of the body, atherosclerosis of blood vessels and malignant neoplasms.

Helps in the treatment of joint diseases

Butter made from unpasteurized cream contains a specific component - the so-called anti-stiffness factor (Wulzen factor). This substance helps normalize the condition of joints in patients with arthritis and arthrosis. In addition, this factor increases the elasticity of the walls of blood vessels, which is very important for patients suffering from varicose veins.

Source: depositphotos.com

Is a source of iodine

Butter must appear regularly in the diet of people who live far from the sea coast and infrequently eat seafood. This situation is fraught with the occurrence of iodine deficiency in the body and the development of related diseases (in particular, hyperthyroidism and other pathologies of the thyroid gland).

Normalizes the functioning of the gastrointestinal tract

Fatty acids (glycosphingolipids), which butter abounds in, have antibacterial and anti-inflammatory effects. They do not allow pathogens that enter the stomach and intestines to actively multiply and damage the mucous membranes.

It has been established that butter stabilizes the functioning of the large intestine, preventing the development of constipation and diarrhea.

Mothers learn a lot about their baby's nutrition. Including that fat-soluble vitamins are needed for the body to absorb and absorb them. A large amount of fats and fat-soluble vitamins can be obtained by adding oil to children's food.

And here questions arise:

• Should I give oil to children?
• If so, which one to choose: creamy or vegetable.
• Which oil will be the most useful for children?

Oils are needed by the human body

• As a source of fats, saturated and unsaturated fatty acids and cholesterol.
• Fat-soluble vitamins.
• For the absorption of fat-soluble vitamins.
• As a source of phospholipids and lecithin.
• Phytosterols.
• As a very high-calorie and energetically valuable product.

Let's look at each point in more detail.

Fats

Any oil is a source of fat for the body. They are contained in oil from 82% (in butter) to 99.9% in vegetable oil.

Given such a high percentage of fat in butter, it is never given to children separately, in large quantities. They only season ready-made dishes with it.

Our body needs cholesterol, saturated and unsaturated fatty acids. But the body can synthesize most of these substances independently from other components.

Unsaturated fatty acids in the diet are more beneficial than saturated fatty acids. Because they lower cholesterol and blood glucose levels and strengthen the immune system. There are more unsaturated fatty acids in vegetable oil. Therefore, vegetable oil is considered more useful than butter.

The presence in food of essential or essential fatty acids of the omega (ω) family is especially important: ω3 (alpha-linolenic) and ω6 (linoleic, arachidonic). They cannot be synthesized in our body. And that is why their presence in food is so necessary.

They are required for normal growth of children, development of the nervous system and normal vision. ω3 fatty acids affect thermoregulation and reduce night sweats, which affect some children.

Therefore, for artificially-bred children they are now specially introduced into adapted milk formulas.

But there are much more sources of ω6 among food products than sources of ω3. It is optimal for a person to receive them with food in the proportion ω6/ω3= ¼. And on average, today, on a regular diet, this ratio is 20/1.

Nutritionists recommend increasing the ω3 content in the diet. Now they are even included in some vitamin preparations for children.
The largest amount of ω3 is in fish oil and liver of marine fish. Of the oils presented, linseed oil contains the most ω3.

Vitamins

The exception is red palm oil - the champion among all products in terms of the amount of vitamin A in its composition.

But vitamin E is most abundant in vegetable fats. Vegetable oils are its main sources. Sunflower oil contains the most vitamin E. In second place is palm.

Absorption of fat-soluble vitamins

Vegetables, fruits and grains also contain fat-soluble vitamins. They are especially rich in carotene - provitamin A. But without the presence of fat in food, these vitamins are not absorbed. Therefore, for better absorption For fat-soluble vitamins, it is recommended to add oil to vegetable dishes and cereals.

Phospholipids

Complex lipids containing phosphoric acid. They are an integral part of the membranes of all cells. One source of phospholipids is vegetable oils.

Phytosterols or phytosterols

Phytosterols reduce the absorption of cholesterol in the intestines and reduce its concentration in the blood. Stabilize cell membranes. They have an anti-carcinogenic effect.

Of the oils presented below, corn oil contains the most phytesterols, soybean oil is in second place, and olive oil is in third place.

Calorie content

Butter is one of the most high-calorie foods. Its calorie content ranges from 748 kcal for butter to 899 for vegetable oil. Therefore, even a teaspoon of oil added to food significantly increases its calorie content.

Oil for children Daily amount

• Oil is included in the diet with the introduction of complementary foods. Add 5 g of oil per 100 g of porridge or vegetable puree.
• Which oil is best to start with? From creamy or vegetable - the mother decides together with the doctor.
• It is believed that it is better to add butter to porridge. And vegetable - into vegetable puree. But this is not a strict recommendation.
• It is recommended to add oil to the finished dish. Because during heat treatment, some of the vitamins are destroyed.
• Vegetable oil has more calories than butter, but is more easily absorbed by the body due to its fat composition.

Daily intake of vegetable oil for children

• from 6 months to 1 year 5-10 g,
• 1-3 years - 15 g,
• 3-6 years - 20 g,
• 6-12 years – 25 g,
• over 12 years old and adults - 30 years old,

Daily intake of butter for children

• From 6 months - 1 year - 5-10 g. 1-3 years - 15 g,
• 3-6 years - 20 g,
• Over 6 years old and adults - 25 years old.
• For people who have suffered a myocardial infarction or cerebrovascular accident - 5g.

The oil used in all dishes is taken into account.

You can compare the chemical composition of different types of oil in 100 g of product in the table

Butter for children

WHO recommends limiting animal fats in children's diets. Because they contain large amounts of saturated fat. There are approximately 56% of them in butter. Limit, but do not completely exclude! After all, saturated fats and cholesterol are necessary for our body.

Therefore, butter is allowed to be introduced into the diet with the introduction of complementary foods. But only if the baby has not yet been diagnosed with an allergy to milk proteins.

Butter is an important source of vitamins A and D. The amount of vitamin E it contains is significantly inferior to vegetable oil.
Butter contains 15 g of butyric acid, linolenic acid 0.7 (ω6), lauric acid 11 g, lecithin 0.5 g.

Butyric and linolenic acids have anticarcinogenic properties, lauric acid has antifungal and antimicrobial properties, lecithin normalizes cholesterol metabolism.

Real butter is made from dairy cream. And it contains exclusively cream and nothing more. According to this recipe, at the moment, only Vologda oil is produced in Russia. It is made and packaged only in the Vologda region.

According to European standards, butter must contain only milk fat in an amount of at least 80%. But, according to our Russian standards, butter must have a fat content of at least 70% and be safe for the consumer. Therefore, it is allowed to contain, in addition to milk, also vegetable fats, dyes and flavors, i.e. it will no longer be oil, but a spread.

To check the quality of butter at home, you need to put the butter in the freezer for 3 hours. If after this, when you try to cut the butter, it breaks off and does not spread, it is real. But, if it is easy to cut and spread, it is a spread.

Sunflower oil for children

Sunflower oil is the leader among vegetable oils in terms of the percentage concentration of vitamin E in its composition, 41 mg/100 g. Moreover, the content of vitamin E can increase to 60 mg/100 g, depending on the production technology. Directly pressed sunflower oil is especially rich in vitamin E. In oil obtained by extraction, the amount of vitamin E is significantly reduced. Even 1 tablespoon of sunflower oil contains approximately 88% of the daily requirement for vitamin E. A Vitamin E is required for growth and is a powerful antioxidant.

Sunflower oil contains vitamin K.

Sunflower oil is second only to flaxseed oil in terms of the concentration of polyunsaturated fatty acids. But among unsaturated fatty acids, 45-60% is linoleic (ω6) and only 1% is linolenic (ω3). The oleic acid content (ω9) is 25-40%.

Refined sunflower oil is good for frying.

Olive is not enough for children

Often presented as the most useful thing. Meanwhile, in terms of the concentration of polyunsaturated fatty acids and vitamin E, it is much inferior to sunflower.

Olive oil is valued for its high concentration of monounsaturated fatty acids. Namely: oleic acid - a monounsaturated fatty acid belonging to the ω9 family and palmitoleic acid, belonging to the ω7 family.
Olive oil is considered the main source of oleic acid. And it contains it in an amount of 60-85%.

ω9 (oleic acid) reduces the concentration of cholesterol in the blood. Reduces the risk of cancer. Maintains optimal blood glucose levels. Increases cell sensitivity to insulin. ω 7 - strengthens the immune system.

ω7 and ω9, including palmitoleic and oleic acids, are not essential. The body is capable of producing other substances. And the essential fatty acids ω3 and ω6, which our body cannot produce itself and therefore must receive from food, olive oil contains relatively little (ω6 to 8%), ω3 - traces.

Olive oil is easier to digest than other vegetable oils.

Olive oil thickens quickly in the cold, forming white flakes. This can be a test for the quality of the olive oil. To determine whether olive oil is real and of high quality, you need to wait 15 minutes. put it in the refrigerator. If whitish flakes appear in the oil, it is of high quality.

Corn oil for children

Corn oil is highly valued by Dr. E.O. Komarovsky, a great authority for all mothers.

It is the most resistant to heat. When heated, it changes its properties less than others beneficial features. According to GOST, only refined corn oil is produced in Russia.

Corn oil is second only to flaxseed and sunflower oil in terms of concentration of unsaturated fatty acids. And in terms of vitamin E concentration - sunflower, palm and rapeseed. But on both counts, corn oil is ahead of olive oil.

It is the champion among the presented oils in terms of phytosterol content.

Flaxseed oil for children

Flaxseed oil has the highest concentration of polyunsaturated fatty acids among vegetable oils (67.5%). In terms of their concentration, flaxseed oil is five times higher than olive oil.

This oil is the champion among oils in terms of the amount of alpha-linolenic acid (ω3) in its composition, approximately 55%. It contains linoleic acid (ω6) 20-30% and oleic acid (ω9) - 15-30%.

But flaxseed oil is unsuitable for frying due to its high content of free fatty acids. Nutritionists advise using it exclusively for salad dressings. Or season ready-made dishes with it.

Its shelf life is no more than 12 months. It is recommended to store it in the refrigerator to slow down the oxidation of fats.

Conclusion: each of the listed oils is useful in its own way. Therefore, in nutrition, including for children, it is best to combine different types oils

What's the best way to fry?

Only refined oil is suitable for frying- oil purified from everything except fat. During refining, phospholipids, free fatty acids, waxes, proteins, carbohydrates, and hydrocarbons are removed from the oil.

Oil has an acid number - the amount of free fatty acids. When heated, they oxidize and become carcinogens. The lower the acid number, the better oil suitable for frying. For refined oils this number is lower, and for unrefined oils it is higher. From the table it follows that For frying, refined sunflower or corn oil is most suitable and linseed oil is the least suitable.

It is unlikely that any of our mothers will give their child soybean, rapeseed and palm oil. But manufacturers often add them to baby food: milk formula, cereal, vegetable puree, as the most common and cheapest. Therefore, it will be interesting for mothers to compare their composition with the oil that we are used to eating.

Rapeseed oil for children

Rapeseed oil used to contain up to 50% erucic acid. It is a monounsaturated fatty acid belonging to the ω9 family. But it can accumulate in tissues and is not beneficial for humans. At high concentrations, it adversely affects the heart and blood vessels.

But now a rapeseed variety with a low percentage concentration of erucic acid has been developed. It is from this variety that rapeseed oil is now obtained for food purposes. The rapeseed variety is called Canola and the oil from it is also called Canola. The permissible content of erucic acid in Canola oil is up to 2%.

For food purposes today in our country it is allowed to sell oil with a percentage concentration of erucic acid of no more than 5%.

Edible rapeseed oil contains 11% linolenic acid (ω3). This is second only to linseed oil. And 57% oleic (ω9) - second place after olive oil. It has a favorable proportion ω3/ω6 = ½. Rapeseed oil contains quite a lot of vitamin E.

Soybean oil

The most common oil in the world. It is the main source of lecithin - a substance that is part of cell membranes in our body. Lecithin is especially abundant in the human liver and central nervous system. Soybean oil is closer in composition to sunflower oil. Significantly ahead of it in concentration of ω3 fatty acids. But it lags two and a half times behind in the concentration of vitamin E.

Palm oil for children

It is the leader among vegetable oils in terms of the percentage concentration of saturated fatty acids - this is its disadvantage. Saturated fats are recommended to be limited in children's diets. But despite this, WHO approves its presence in infant formula.

At the same time, red is one of the richest natural sources of vitamin A.

Palm oil ranks second after sunflower in terms of vitamin E concentration. Moreover, unlike other vegetable oils, palm oil contains not tocopherol but tocotrienol. Tocotrienol is one of the types of vitamin E, which is as important for our body as Tocopherol.

Allergy to oil

Because Butter is made from high-protein foods (milk or plant seeds) - it may contain traces of protein. This is enough for a true allergic reaction to occur. Therefore, people who are allergic to the product from which the oil is made should not eat the oil. If you are allergic to milk proteins, you do not need to eat butter; if you are allergic to corn, you do not need to eat corn butter, etc.

I hope now you know what oil will be the most useful for children! Bon appetit.