One of the healthiest foods in our diet is butter – milk product with at least 80 percent of milk fat. Known for thousands of years, butter is a completely natural food, containing essential fatty acids, vitamins, and minerals, and does not change properties at high temperatures.
All the advantages of butter
Butter is a source of quick energy, and it is interesting that it does not accumulate in the fatty tissues. It is rich in vitamins that are easily absorbed and are essential for many functions in the body: the maintenance of good eyesight, the optimal functioning of the endocrine system, and more. It includes all fat-soluble vitamins A, D, E and K. It is an excellent source of vitamin A, which is important for the functioning of the thyroid and adrenal glands. Vitamin D is essential for calcium absorption and is a powerful antioxidant. Vitamins E and K, with the mineral selenium, are important in the fight against free radicals. Butter is also a rich source of iodine in high absorption form. It is a lauric acid, important for the treatment and prevention of fungal infections, as well as lecithin, which is essential for the metabolism of cholesterol.
Saturated fats in butter have strong anti-tumor activity, especially conjugated linoleic acid, which has strong anti-tumor and immunogenic factors. Cholesterol from butter is essential for the development of the brain and nervous system of children, as it contains arachidonic acid, which plays an important role in brain’s function. It is also an important component of cell membranes, and thus protects against intestinal infections.
Who shouldn’t consume butter?
Although it is almost pure fat and it contains only small amounts of milk sugar (lactose) and casein (types of protein), children allergic to cow’s milk protein shouldn’t consume it.
Margarine is produced from vegetable oils in a so-called hydrogenation process at a temperature of 260 degrees C. It is then converted into a solid state. Hydrogenation provides better sustainability than oil, tastes better, and it is easier to use in cooking. However, unsaturated fatty acids in this process, with the help of a metal catalyst (usually nickel and aluminum), turn into saturated fat. Margarine is a mixture of saturated and modified fats. Although it doesn’t contain cholesterol, hydrogenated fats are more dangerous for your health than cholesterol from butter.
Altered fatty acids have a number of adverse effects:
They change the normal levels of cholesterol in the liver and contribute to the increase of its levels in the blood. This causes the growth of LDL cholesterol, which is the main cause of arterial diseases.
They reduce the levels of good (HDL) cholesterol contained within the butter. This cholesterol is essential for the development of the brain and the nervous system of children, as it contains arachidonic acid, which plays an important role in brain function. HDL cholesterol also protects our cardiovascular system from the adverse effects of LDL. LDL is a main cause and risk factor for cardiovascular diseases.
Altered fatty acids are considered responsible for damage to the immune system and the formation of free radicals – highly reactive molecules that can tear the cell and start a dangerous chain reaction with the long-term damage to the cells. This includes a change in the genetic code and the formation of cancer cells. Free radicals play an important role in some degenerative processes, as well as in a variety of metabolic disorders.
Small amounts of modified fatty acids can cause significant allergic reactions, changes in blood pressure, and hormonal activity.
We can conclude that butter is way better for your health than any form of margarine.