Butter: responsible but not guilty!
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Butter: responsible but not guilty!

Butter is accused of all evils: calories, too high in “bad” fats … If these accusations are the delight of margarine producers, are they really true? Focus on food too quickly pointed …

Man manufactures butter for over 4500 years. Today, almost 80% of French households consume each day.

You said fat?

Butter is made from cream milk extracted. It takes more than 20 liters for a clod of 1 kg. Of course, butter consists mainly of fat: more than 82%. The proportion is the same as in the margarine. By cons, it is less than oil, made of 100% fat.

Rich in vitamin A

Butter is rich in vitamin A. After the liver, it is also the food that contains the most. It is essential for vision and growth of the bronchi, intestines or the skin. Vitamin A is also involved in bone growth in the synthesis of certain hormones such as progesterone and immune mechanisms.

Margarine  is also a source of vitamins D and E.

Butter or margarine?

Fats are essential for a balanced diet. Certainly their excess consumption can cause weight gain and coronary risk. You should know that there are two types of fat: saturated fats and unsaturated fats (monounsaturated and polyunsaturated). Several studies have demonstrated the importance of the latter in the prevention of cardiovascular disease. Thus, the unsaturated fatty acids would lower the bad cholesterol, in contrast to saturated fatty acids. Or margarine consists mainly of saturated fatty acids (between 54 and 71%). Margarine, which contains a large amount of unsaturated fatty acids, actually seems to have qualities that no margarine … but it does deserve its bad reputation so far?

Unsuspected qualities?

This bad image of butter could change … Indeed, several studies have demonstrated the properties of a “new” type of fats: conjugated fatty acids (Conjugated Linoleic Acid or CLA). These would in fact anticancer and antioxidant action. They would also be beneficial in heart problems or obesity. But butter is one of the richest food sources of CLA. Because these fatty acids are produced in the intestine of ruminants and then enter the bloodstream and finally in milk.

Admittedly, for the moment the majority of the benefits of CLA has been demonstrated only in animals; but these compounds look promising.

After excessive demonization, he will be dressed in butter unsuspected virtues? What is clear is that you do not have to choose between butter and margarine. Both have their qualities and their faults …! The key is to vary between sources of fats ( cream, margarine, sunflower oil, olive …).

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