In recent years, with the rise of organic products and a healthy lifestyle, the butter has acquired a very bad reputation, and there are people who have stopped consuming it because they believe it will seriously harming their health.
For more than half a century, butter has been criticized for its high content of saturated fats and its supposedly dubious association with obesity and heart disease. However, researcher Nina Teicholz says that the main cause of obesity is not saturated fats, but sugar .
These are the reasons that show that butter is not bad
1- It contains vitamin A which improves vision, and vitamins D , E and K, which are liposoluble.
2- Contains manganese, chromium, zinc, copper and selenium, which are powerful antioxidants.
3- Contains healthy short and medium chain fatty acids, which help the immune system , as well as antimicrobial properties that increase metabolism.
4- They are a perfect balance of omega-3 and omega-6 fats, which contain arachidonic acid that improves brain function and skin health.
5- It contains conjugated linoleic acid (CLA), which is a compound that helps protect against several types of cancer.
6- Contains glycosphingolipids, which are fatty acids that protect the body against gastrointestinal infections.
7- They increase the levels of good cholesterol, which guarantee cellular function healthy.
8- Contains Wulzen Factor, a similar substance that reduces joint stiffness and helps calcium to deposit in bones.
Try to consume raw butter from grass-fed cows, it may take more time to find it, but it is much better than normal . Grass-fed cows produce milk that contains a much larger amount of nutrients, so it will be much more beneficial to your health.
Although butter has a bad reputation, it is created from two natural ingredients, while margarine is obtained from natural vegetable oils.
The origin of margarine
French scientist Michel Chevreul was the first to discover margaric acid. He did it in his laboratory in 1813. Butter was one of the most expensive products at the time, so in 1860, Emperor Napoleon III offered a prize to anyone who could create a substitute.
The scientist Hippolyte Mège-Mouriès won the prize by creating a white emulsion resulting from fractionated beef fat, milk and water. The patent was filed in 1872 and the commercialization of margarine was developed later.
Originally, manufacturers produced margarine through a process of hydrogenation which produced trans fats, but this has been relegated to the past and is not used to make margarines currently available in the market.
Researchers have done many studies and have shown that trans fats have a lot of negative effects on our health. Increase the risk of cardiovascular diseases, cancer, diabetes and children's allergies . In addition, they interfere with essential fatty acids, increase the levels of bad cholesterol, reduce the levels of good cholesterol and increase the risk of developing heart disease, stroke and type 2 diabetes
However, for 20 years the process of making margarines in Spain does not include partial hydrogenation, and therefore, the presence of fats has been eliminated trans in margarines present in the market, turning it into a beneficial product, also, for cardiovascular health.
In addition margarines, being made with vegetable oils, have an unsaturated fatty profile, a fact that differentiates them from the butters, that have a more saturated fatty profile. In fact, there are margarines enriched with plant sterols in the market, compounds that help reduce blood cholesterol levels, and which are especially indicated for those who have some type of moderate hypercholesterolemia.
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Source: The Hearty Soul | FESNAD