Daily butter requirement. Benefit or harm from butter?! Can you eat butter these days? Simple soothing teas

There is a lot of controversy about the benefits and harms of butter. Adherents of a healthy lifestyle try to reduce as much as possible, or even completely eliminate products 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?

If you study the composition of butter in more detail, then the benefits of the product are obvious.

Butter owes its valuable qualities primarily to a balanced complex of 150 fatty acids, and 20 of them are irreplaceable, 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 oncological diseases;
• 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, lowers 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 immune system, strengthens the epithelium respiratory tract, and it also envelops and heals the mucous membranes, which is why the product is necessarily part of the diet in the treatment of stomach ulcers;
• vitamin D, necessary for the absorption of vitamin A and calcium, contributes to the strength of bones and joints, healthy teeth, hair and nails;
• vitamin E is a natural antioxidant, it is involved in the regulation circulatory system and liver function, prevents the formation of cancer cells and protects the immune system.

Butter indispensable for organ diseases digestive system- it is able to 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 background. No wonder it is recommended for problems with conception. If there is not enough adipose tissue in a woman's body, then her menstrual cycle is disturbed, she is not able to become pregnant and bear a child. The oil also prevents the development of breast cancer.

Butter is also useful for men - it helps to 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 clip of the program "About the most important thing."

Many doctors believe that the use of butter should be completely abandoned in the presence of 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 completely eliminating it from the diet.

Excessive passion for butter and constant excess of the recommended daily dose, especially with a sedentary lifestyle and over 40 years of age, 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 appearance of oncological diseases.

The reputation of butter has been seriously damaged due to the large number of fakes. Of all dairy products, butter is the leader in terms of the amount of surrogate produced. Fake products and spreads contain trans fats that damage artery walls. That is why when buying unfamiliar brands of butter, you should always carefully study the packaging. The composition of the natural product includes only cream, salted butter contains a small percentage of salt. No other components should be present in real oil. Fat content of less than 80–85% can be alarming: often such a product contains unhealthy impurities.

It is better to buy oil made according to GOST. Quality product hard, smooth to the touch and shiny when cut, it should be ductile and should not delaminate or crumble

Find out more about how to choose the right butter in a video from an expert in food production, Associate Professor Anar Mambetova.

Some complain of heartburn from butter. The reason for this may be gastroesophageal reflux - the reverse reflux of stomach contents into the esophagus. The presence of such a symptom is the reason for contacting a gastroenterologist.

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

For a healthy person, nutritionists recommend eating 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 use it for breakfast. The body will be saturated and receive a powerful boost of energy. It is good to add oil to cereals, main dishes or make sandwiches with it.

In case of obesity, problems with the heart and blood vessels, the consumption of the product should be limited to 5 g per day.

When using butter, there may be some nuances depending on the age and condition of the body.

Regular consumption of butter during pregnancy is necessary for many reasons:

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

In the first trimester, all the vital organs of the baby are laid, so the expectant mother should receive enough protein, calcium and vitamins with food. If there are no contraindications, the consumption of butter at this time can be increased to 30 g per day.

On the early dates often pregnant women suffer from toxicosis. In this case, the consumption of fatty foods should be limited, but you can not refuse it completely. The permitted amount of butter for toxicosis is up to 10 g per day. It is better to add it to cereals and main dishes.

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

A nursing mother needs butter - it contains a lot of vitamins and minerals, necessary for the baby for normal growth and development. And the probability of provoking an allergic reaction in a crumb is extremely small, since the content of animal protein in the product is insignificant - only half a percent.

Butter significantly improves the quality of breast milk

It is very important to monitor the quality of the product and buy oil from proven trademarks. In no case should a nursing mother use oil for frying or add it to baking. At heat treatment it turns into poison for the child.

You can include the product in your diet for your mother from the first month of a baby's life. But this must be done gradually. The initial dose should not exceed half a teaspoon. In the future, little by little it can be increased.

But do not get carried away with the product beyond measure. 30 g - 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 a baby. Then the mother should stop using it for at least a few months, until the baby's digestive system gets stronger.

The well-known pediatrician Yevgeny Komarovsky believes that a child who is breastfed does not need to be given butter for complementary foods before 8 months. The doctor recommends first introducing the baby to foods such as kefir, cottage cheese, vegetable purees and cereals. 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. Children who are on artificial feeding, 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 after that begin to gradually increase the portion of animal fat to 5 g per day, which corresponds to 1 teaspoon.

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

The daily intake of butter for children from 1 to 3 years old 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, as well as to make sandwiches.

Most children love butter very much.

Children from 3 to 7 years old can be given up to 15 g of the product per day. It is not worth exceeding the daily allowance, so as not to cause obesity and digestive problems in the child.

Children over 7 and teenagers need 20-25 grams of butter per day. This product is mandatory in the diet of a student, as it increases mental activity, concentration and energizes for the whole day.

Butter is part of therapeutic diets for many diseases. Consider how the product can help with some of them.

All these ailments are associated with inflammation of the mucous membranes. Therefore, the diet here is no less important than drug treatment. It is aimed at healing the mucous membranes of the stomach and pancreas and helps to prevent complications.

In the acute period, accompanied by nausea, vomiting, abdominal pain, only water and weak tea are allowed. After a few days, liquid porridge-smear, mashed mucous soups-mashed potatoes, soft-boiled eggs or steam omelettes, jelly may appear in the diet. Any fatty foods during the period of 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 removed. Only a natural product with a fat content of at least 82% will benefit. It is better to add it to cereals and side dishes.

With a stomach ulcer, butter with propolis and honey helps well.

The effectiveness of this remedy 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. For cooking remedy will need:

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

1. Propolis must first be placed in the freezer, then chopped on a fine grater until pieces with a diameter of 1 to 3 mm are obtained.
2. Soften the butter 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. In a soft cooled product, add 1 teaspoon of honey.
6. Place the finished mixture in a hermetically sealed glass or ceramic dish under the lid.
7. The product must be stored in the refrigerator.

Propolis is a powerful antiseptic

The remedy is taken in a course of 3 weeks, 1 teaspoon three times a day, 1 hour before meals.

Diabetes mellitus is not a reason to completely exclude butter from the diet, but it is important to observe the correct dosage. The permitted amount of the product for this disease is no more than 15 g per day.

Regular consumption of butter helps to solve a number of problems that occur with type 1 and type 2 diabetes:

• supports work gastrointestinal tract;
• preserves vision;
• promotes the speedy healing of wounds and cracks on 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;
• circulatory disorders in lower limbs, which leads to the emergence of the so-called diabetic foot - a complex tissue lesion in this area;
• heart attack or stroke.

Regular consumption of butter inside with this disease helps to normalize the stool and make it "slippery".

The combination of oil and honey can also be used externally to relieve pain syndrome in anus and reduce bleeding. To do this, a tablespoon of the dairy product is mixed with the same amount of liquid honey and injected into the anus.

On the basis of butter, you can prepare anal suppositories that will help relieve inflammation and heal anal fissures:

100 g of butter must be melted, add 1 tablespoon of dry chamomile, flaxseed, mullein. Stir and keep in a water bath for an hour. Add a small amount of 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.

A mixture of butter, dates and black pepper will help to cope with constipation.

1. 10 dried dates must be washed well, pitted and finely chopped.
2. In a water bath, melt 1 teaspoon of butter and pour it into crushed dates.
3. Add a small amount of ground black pepper to the mixture, literally at the tip of a knife.

The resulting mixture should be consumed in the morning on an empty stomach, 2 hours before meals and water.

If the problem is systemic, a course is needed until the symptoms disappear.

During pregnancy, many medications prohibited. In such a situation, a combination of butter, milk, soda and honey will help to defeat a cough with a cold. The tool is suitable if there is no temperature.

Seizures severe cough dangerous in the early stages: they can provoke an increase in uterine tone and lead to miscarriage

Preparation of cough medicine:

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

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

When gout flares up, it is very important to follow a diet. It is aimed at limiting protein foods that cause an increase in the body. uric acid 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 vegetable rather than animal. Butter consumption should be reduced to 5 g per day.

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 - the oil must be natural and fresh.

Helps 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 infuse for 3-5 days until the shell dissolves. At the same time, the egg should increase in volume and become like rubber.

It becomes elastic like a rubber ball

It is not scary if the shell does not dissolve completely. Then the egg film must be pierced and removed along with the remains of the shell, and the protein and yolk should be properly mixed with vinegar. To prepare an ointment for the joints, 100 g of softened butter and 1 teaspoon of honey are added 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 diseased joint with the resulting remedy before going to bed. Then this place must be wrapped with cling film, and on top - with a thick cloth or a warm scarf. Leave all night. The ointment relieves pain and partially restores the structure of the joint.

Even for those who are on a diet to lose weight, fats are needed - they are part of cell membranes and are building blocks for new cells. A reasonable amount (no more than 15 g per day) of butter will not be deposited in excess fat, but it will help maintain a healthy shine of hair, prevent brittle nails, relieve skin from dryness, peeling and cracks.

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

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

The remedy is prepared very simply: a glass of 1% 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. The cocktail is best taken 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.

Ground ginger keeps everything beneficial features fresh root

The role of butter in the nutrition of bodybuilders

For bodybuilders to gain muscle mass, it is necessary to include in their diet not only protein foods, but also a sufficient amount of fat. Butter in the body of an athlete performs very important functions:

• contribute to the formation of cell membranes;
• are the most powerful source of energy for the breakdown of proteins and polyunsaturated fatty acids;
• aids in the absorption of fat-soluble vitamins A, D, E, and K.

But even during the period of enhanced training, the proportion of fat in the amount of calories consumed per day should not exceed 15-20%.

Athletes need to control their intake of fatty foods

Therefore, bodybuilders during the period of gaining muscle mass are allowed no more than 50 g of butter per day. Since this dosage is almost 2 times higher than the norm of consumption of the product recommended by nutritionists for healthy person, you can not abuse the oil for more than a month. Otherwise, problems with the cardiovascular system cannot be avoided.

In order for butter to bring maximum benefit, and not harm health, it is necessary to dispel some myths about this product.

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

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

Natural butter is 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 general level cholesterol;
• slows down the development of cardiovascular diseases;
• has antioxidant properties;
• involved in the construction of cell membranes.

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

But the product should not be abused due to its high calorie content. At the risk of developing atherosclerosis, the consumption rate of butter should be reduced to 5 mg per day.

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. The minimum (no more than 5 g per day) amount of butter for hypertensive patients should be left in their diet, if only because it contains fat-soluble vitamin K2, which cleanses blood vessels from crystallized calcium. Such a dose of a dairy product will not have a significant effect on arterial pressure, but will help maintain the heart and blood vessels in a healthy state.

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

Ways of infection or poisoning:

• purchase of a stitched product;
• improper storage or transportation conditions;
• packaging damage;
• purchase of a product "from hands" from individuals.

Signs of bad oil:

• a bright yellow edge on the surface indicates an intensive reproduction of bacteria (it is better to refuse to use 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 reproduction of toxic mold (such a product can no longer be saved, it must be disposed of immediately).

The mold grows deep inside and infects the entire product with toxins, so its “resuscitation” is pointless

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

Many people think that vegetable oil is more beneficial because it does not contain cholesterol. But human body Cholesterol in reasonable amounts is necessary for the construction of new cells. In addition, butter contains more than 40% oleic acid, which lowers cholesterol levels.

The body needs both vegetable and animal fats, but the measure is important in everything - the calorie content of both products is very high. Vegetable oils, at least slightly, but exceed butter in their calorie content.

Both animal and plant products are best consumed in pure form and do not subject 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 much higher than that of creamy - 240 versus 160 degrees.

First 3 days after caesarean section the diet of a newly-made mother is strictly limited and is aimed at restoring intestinal motility after surgery. During this period, lean broths, cereals, vegetable purees, boiled or steamed pureed meat, stewed fish, compotes, fruit drinks, kissels, yogurts and low-fat cottage cheese are recommended. From the second week after the operation, when the body recovers, you can go to the common table. The menu is complemented by eggs, cheese, fruits, vegetable and 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 a familiar product in a new way.

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 thoroughly mixed until smooth. You can store a delicious mass in the refrigerator for no more than 5 days. The pate is perfect for sandwiches, stuffing eggs or vegetables.

It's no secret that factory-made sweets contain a lot of harmful chemical ingredients. A tasty and healthy treat, reminiscent of the taste of Snickers bars, you can cook yourself from natural products.

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

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

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

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

1. Mix all ingredients thoroughly until a homogeneous mass is obtained.
2. Apply to the scalp at the roots and ends of the hair.
3. Hide your hair under a shower cap, wrap it with a thick towel on top.
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.

The fatty acids contained in the oil moisturize and nourish overdried skin, eliminate dandruff.

Face and hand masks

Beauticians recommend using nourishing masks based on butter for dry sensitive skin. In enhanced nutrition and hydration, such skin especially needs in 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 on the face and hands, leave for 20 minutes, and then wash off with a mild cleanser.

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 mix until smooth.
3. Apply a thick layer on the face and leave for half an hour until the curd dries.
4. Rinse carefully with warm water.

Acne Purifying Mask

1. 3 tablespoons finely ground oatmeal pour two tablespoons of warm cream and leave for half an hour until the flakes swell.
2. After 30 minutes, add 2 pinches of crushed rye bran, 3 tablespoons of melted butter and 1 teaspoon of liquid honey to the cereal.
3. Apply the mask on the skin of the face and keep for 15 minutes.
4. Wash off with warm water.

Means to apply 2 times a week for a month. Then take a break for a month, if necessary, repeat the treatment course.

Oatmeal dries and relieves the skin of oily sheen

Butter, along with white bread, sugar and potatoes, are foods that people who want to lose weight or decide to switch to healthy eating. But is this product really so terrible?

The most “critical” component of butter for losing weight is fat.
There is really a lot of it in the product - from 50 to 98%. That is, by eating about half a pack of butter a day, a person will receive a daily allowance of fat. But few people can master such an amount of butter at a time (except in baking)! And now let's take smoked sausage for comparison: its fat content is on average 40-45%. Is it possible to eat 170 - 200 g daily? Easy and for some even fun! At the same time, the amount of animal fat entering the body will be quite comparable to the amount obtained from half a pack of butter.

But it's not just about the quantity, it's also about the quality...
Butter has a melting point of about 30 °С is below temperature human body. Therefore, its low-melting fats are easily absorbed by the body - without the hard work of the digestive system. Because of this, it is butter as a source of animal fats that is preferred when making therapeutic diets for diseases of the digestive tract.

The second harmful component of butter is cholesterol. Products containing it are recommended to be limited in atherosclerosis, hypertension, as well as with a tendency to these diseases. And again, butter is the first to be banned. While nutritionists advise starting dietary restrictions by reducing the consumption of sausages, fatty meats, pates and canned food. Oil does not need to be completely excluded from the diet for heart disease - you just need to limit the amount!

Butter contains lecithin, which protects the body from atherosclerotic processes. Oil is also a source vitamin A necessary for skin elasticity, and vitamin D needed to maintain bone health.

Fat-soluble vitamins, fats and butter cholesterol are involved in the immune system and the formation of sex hormones. So if we completely refuse this product, we risk becoming ugly and unsexy.

How much oil can and should be eaten?
For a healthy person leading an active lifestyle, this figure is 30-40 g per day.
In diets for weight loss, oil is limited up to 10-20 g.
In diets for people with cardiovascular diseases - up to 15 g.
Best Option- do not eat oil in its pure form, but add it to various dishes: cereals, soups or stews - but only at the end of cooking so that vitamins are not destroyed.

Butter and bread go well with greens and vegetables, but butter and cheese sandwiches or butter-based pastries are best transferred to the category of rarely consumed dishes.
If you want to fry something in butter, use ghee- it has a lower smoke point, and its components are less destroyed when heated.

Most importantly, do not forget to give butter to children: all its components are very important for the health of our growing daughters and sons!

Good day, my dear readers! To make butter, all you need is cream, and nothing else. In the 19th century, butter was very expensive, it was considered the same delicacy as oysters, black caviar and champagne.

This product was not available to ordinary people, only the know could afford it. There were no refrigerators back then, and oil quickly deteriorates in heat.

Not to mention the fact that the cream had to be whipped by hand, this process is quite lengthy and laborious: in order for the rich French to have buttered buns for breakfast, the milkmen had to work all night.

Academician Fleishman, famous in those days, who devoted his life to the study of dairy products, wrote: “Butter will never become a national food product ...” However, the scientist was mistaken. Those times have come.

Butter or margarine: how to determine?

To find out what exactly is in front of you, study the list of ingredients. If you find hydrogenated (that is, converted from liquid to solid) vegetable fats in the composition, alas, this is not butter, but real margarine.

It is better to buy butter produced in summer. It is tastier and healthier, since cows eat fresh grass at this time of the year, and not hay and mixed fodder, and therefore produce better milk.

By the way, beta-carotene dye, absolutely harmless and permitted by GOST, is sometimes added to winter oil. Without such tinting, a product made in the cold season turns out to be too pale.

What is useful butter for women?

There are much fewer vitamins and nutrients in butter than in cheese, yogurt or milk, but there are more calories and cholesterol. Why eat it then?

For skin beauty

This product contains vitamin E, which slows down the aging of the skin, and fatty acids, they help make it more elastic.

For a whiter smile and thicker hair

Butter contains vitamins A, D, K, PP, without which there will be neither healthy teeth, nor strong bones, nor beautiful hair. “But these vitamins are also in less high-calorie foods!” - You object. This is true, but they are best absorbed in combination with fat (it is no coincidence that they are called fat-soluble), which is the oil.

For fast thinking

Fat is responsible for the speed of information exchange between different parts of the brain. So, if you have serious mental work to do, it is useful to eat a sandwich or porridge with butter for breakfast.

For a slim figure

Although traditionally butter is not classified as a dietary product, it is lower in calories than vegetable oil. (72-82% fat versus 100%). And in addition to not the most useful saturated fats, it contains very necessary unsaturated fatty acids, however, in small quantities.

How much butter can you eat per day?

Butter types

There are several types of butter. They differ primarily in the percentage of fat:

• 99% - ghee, from which milk protein and other impurities were removed by melting, leaving almost pure fat. Ghee has 30% more vitamin A than traditional butter. It is resistant to high temperatures- does not burn and does not smoke when frying. Minus - high calorie content (about 900 kcal per 100 g).

• 82.5% - traditional. Great for sandwiches, pastries or cream cake. But frying in this oil is not worth it. It boils at a temperature slightly above 100`C (usually food is fried at 120-180`C), after which it begins to release carcinogens. Cooking with butter every day will lead to heartburn and stomach problems.

• 80% - amateur. It contains more water than the traditional one (20% versus 16%). Keep in mind that the more moisture in the oil, the faster it deteriorates.

• 72.5% - peasant. Its main feature is a high moisture content (up to 25%). But instead of water, buttermilk is usually added to peasant butter, which gives it a more delicate taste.

• 61% - sandwich and 50% - tea. The only two types where, according to GOST, emulsifiers, stabilizers and preservatives can be added.

How to check the quality of butter

Butter is one of those products that are pleasant to buy on the market. These light yellow bars or even balls, picturesquely laid out on the counter, look painfully appetizing.

But how to determine the quality of the oil without a label? If the color is not uniform, and the edges of the bars are crumbling, do not take it. If everything is in order with this, buy a hundred grams for a sample and conduct an experiment at home.

Experiment 1

Press down on the piece of butter with your finger. A poor-quality product will immediately begin to crumble.

Experiment 2

Dip in hot water. Butter made exclusively from cream will dissolve evenly, while butter containing vegetable fats will break up into small particles. If there is a dye in the composition, yellow spots will float on the surface.

Experiment 3

Try it. Real butter will melt in your mouth quickly, leaving a delicate sweet milk flavor on your tongue. A product with vegetable fats or made from low-quality ingredients will dissolve slowly, and the aftertaste will be unpleasant.

Butter

Butter: what are they?

Sweet, sour, salty… Butter can have almost any taste except bitter.

Sweet cream - most popular. It is made from fresh cream. First, they are heated (pasteurized) to 80-90 degrees to destroy bacteria, then they are placed in a special apparatus (butter maker, or oil converter), where they turn into butter.

Sour milk. Lactic acid starter is added to the cream. The result is butter with a delicate taste of natural yoghurt.

Salty - added to sweet butter table salt. It is rarely used for baking, but sandwiches with it are excellent.

Chocolate, Fruit, Berry. This is a mixture of sweet cream butter with various fillers - cocoa, honey, jam, jam. You can drink tea with this oil or use it as a cream for a cake. But keep in mind that artificial preservatives, colors, stabilizers, and emulsifiers are often added to "sweet" butter, making it less healthy.

Butter

How to store butter?

FROM butter is a delicate product not only in texture, but also in its essence. To keep it from spoiling, handle it with care.

• The oil very quickly absorbs surrounding odors, so you need to store it either in a package or in a tightly closed container.

• In stores there are oilers with a transparent lid, but you should not buy them. In the light, the oil deteriorates much faster than in the dark.

• In the refrigerator, the oil lives a maximum of 5-7 days, in the freezer 3-4 months. What to do if the electricity suddenly turned off in the country? Wrap the butter first in foil or parchment, then in a plastic bag. Place in a pot of cold water and cover with a lid. So the oil can be stored for 3-4 days.

• If the oil is bitter, it is better to throw it away. Most likely, it has already deteriorated.

How to make butter at home?

You can make your own butter if you like. To do this, you only need heavy cream and a mixer. Whip the cream with a mixer until buttermilk (similar to low-fat milk) separates from it.

Drain the buttermilk and refrigerate - it will still come in handy to bake pancakes or muffins, pour into the cream in a saucepan with ice water.

After a few hours, a white creamy mass floats to the surface. Transfer it to a ceramic dish, tamp with a spoon, close the lid and leave overnight in the refrigerator. In the morning, fresh homemade butter will be ready!

Video: “Live healthy” and Elena Malysheva. Butter - useful properties

In contact with

Earlier in the diet food Butter was an obligatory product of people. It was consumed by spreading on bread, adding to cereals, as well as in the preparation of various dishes and pastries. Following an 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 really true culinary pastries with the use of butter it turns out tasty, fragrant and appetizing.

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

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

Butter- a necessary product for the normal development and growth of children. Included in oils useful material keep children, protect their body from infectious diseases, as well as oil makes the skin elastic and inaccessible to the penetration of microbes. Butter is good for development mental abilities and intelligence of children, as it nourishes the cells of the brain and nervous tissue.

If constantly child to drink skim milk, then the child will be predisposed to diseases intestinal infection. Therefore, it is unacceptable to consume low-fat dairy products in the diet of children. A young body needs more butter than older people. A large amount of oil can be included in the diet of people who lead an active lifestyle. The more movement, the more oil you can eat.

Butter consumption can be very beneficial to our health. AT traditional medicine butter is considered a dietary food product. We advise people who suffer from tuberculosis, colds, pneumonia, peptic ulcer include butter in your diet. When butter is used by patients with peptic ulcer of the stomach and intestines, the damaged mucous membrane heals. Only oils should be eaten for diseases of the gastrointestinal tract no more than 20 gr. in a day.

During the period disease influenza, respiratory viral infections we advise you to increase the daily portion of butter up to 60 gr. a day to boost immunity and protect yourself from infections. However, it is not worth abusing butter for people whose body weight exceeds the norm. Butter contains a lot of calories - 748 kcal. per 100 gr. oil, so excessive consumption 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 gr. per day, gradually bringing this rate to 6 gr. by the year. The amount of butter that should be given to a child at the age of 3 years is already 15 grams. per day, and for children over 4 years old - 25 gr. in a day. Minimum daily rate butter for a healthy person is 10 gr., and the maximum is 30 gr.

Butter- exclusively a dairy product, 1 kg of butter is obtained from 25 liters of natural cow's milk. Butter should only be considered butter that is made from natural cream and has a fat content of at least 82.5% or more. A product with a lower fat content is made using various food additives, replacing 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, as the oil loses vitamins and oxidizes in the light. In foil packaging, more of the beneficial properties of the oil are preserved.

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

- Return to the section heading " "

In the nutrition of the baby, mothers learn a lot for themselves. Including that for the intake of fat-soluble vitamins in the body and for their assimilation, fats are needed. A large amount of fats and fat-soluble vitamins can be obtained by adding butter to children's food.

And then the questions arise:

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

Oils are essential for 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 dwell on each point in more detail.

Fats

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

Given such a high percentage of fat in the oil, it is never given to children separately, in large quantities. And they only season ready-made dishes.

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

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

Especially important is the presence in food of essential or essential fatty acids of the omega (ω) family: 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 the normal growth of children, the development of the nervous system and normal vision. ω3 fatty acids affect thermoregulation and reduce night sweats, which some children suffer from.

Therefore, for artificial children, they are now specially introduced into the composition of adapted milk mixtures.

But the sources of ω6 are among food products much more than the 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 content of ω3 in the diet. Now they are even included in some vitamin preparations for children.
The largest amount of ω3 is in fish oil and the 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 of all in vegetable fats. Vegetable oils are its main sources. Most vitamin E in sunflower oil. In second place is palm.

Absorption of fat-soluble vitamins

Vegetables, fruits, and grains also contain fat-soluble vitamins. Especially a lot of carotene - provitamin A. But without the presence of fat in food, these vitamins are not absorbed. Therefore, for better absorption of 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 of the sources of phospholipids are vegetable oils.

Phytosterols or phytosterols

Phytosterols reduce the absorption of cholesterol in the intestine and reduce its concentration in the blood. Stabilize cell membranes. They have anticarcinogenic activity.

Of the oils below, corn oil has the most phytesterols, soybean oil ranks second, and olive oil ranks third.

calories

Oil is one of the most high-calorie foods. Its calorie content is 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.
• What is the best oil to start with? From creamy or vegetable - mom decides with the doctor.
• It is believed that butter is best added to porridge. And vegetable - in vegetable puree. But this is not a strong recommendation.
• Oil is recommended to be added to the finished dish. Because during heat treatment, part of the vitamins is destroyed.
• Vegetable oil is more nutritious than butter, but it is easier for the body to digest due to the composition of fats.

The daily norm of vegetable oil for kids

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

The daily norm of butter for kids

• 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 g.
• For people who have had 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 the product in the table

	Creamy	Sunflower	Olives	Linen	corn	Rapsov	soybean	Palms
Proteins, g	0,5	—	—	—	—	—	—	—
Fats, g	82,5	99,9	99,8	99,8	99,9	99,9	99,9	99,9
Carbohydrates, g	0,8	—	—	—	—	—	—	—
Water, g	16	0,1	0,2	0,2	0,1	0,1	0,1	0,1
Saturated to-you, g	56,3	12,5	16,8	9,6	14,5	10	16	48
stearic	11	4	2	3	3,5	2	6	4,6
Palmitov.	25	11	10	5	9,5	4,5	5	44
Polyunsaturated to-you, g	2,5	65	13,2	67,7	48	33	60	10
linoleic	6	55	7	25	44	20	55	10,5
linolenic	0,7	1	0,5	55	1	11	7	0,5
oleic	34	35	80	23	39	57	25	39
palmitolein	2	0,3	3,5			0,6	0,2	0,6
Lecithin, g	0,5				1,5		3
Cholesterol, g	0,19	—	—	—	—	—	—
kcal	748	899	898	898	899	899	899	899
Vit A, mg	0,59	—	—	—	—	—	—	9
Beta carotene, mg	0,38	—	—	—	—	—	—	—
Vit D, mcg	1,5	—	—	—	—	—	—	—
Vit E, mg	1	44	12	2,1	18,6	18,9	17,1	33,1
Vit K, mcg	—	5,4	—	—	—	—	—	—
Vit B2, mg	0,2	—	—	—	—	—	—	—
Pant r-ta, mg	0,05	—	—	—	—	—	—	—
Nicotine to-ta, mg	0,2	—	—	—	—	—	—	—
Calcium, mg	12	—	—	—	—	—	—	—
Phosphorus, mg	19	2	2	2	2	2	2	2
Magnesium, mg	0,4	—	—	—	—	—	—	—
Potassium, mg	15	—	—	—	—	—	—	—
Sodium, mg	7	—	—	—	—	—	—	—
Sulfur, mg	5	—	—	—	—	—	—	—
Iron, mg	0,2	—	—	—	—	—	—	—
Zinc, mg	0,1	—	—	—	—	—	—	—
Copper, mcg	2,5	—	—	—	—	—	—	—
Manganese, mg	0,002	—	—	—	—	—	—	—
Acid number	3	0,4	2,5	2	0,4	2	1	1-2

Butter for children

WHO recommends limiting animal fats in children's diets. Because they are high in saturated fats. In butter, they are approximately 56%. Limit, but do not exclude completely! 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. By the amount of vitamin E it contains, it 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 - antifungal and antimicrobial, lecithin - normalizes cholesterol metabolism.

Real butter is made from milk cream. And it contains only 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 butter, but a spread.

To check the quality of butter at home, you need to send the butter to the freezer for 3 hours. If after that, when you try to cut off the oil, it breaks off and does not spread - it is real. But, if - it is easily cut and smeared - this 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 up to 60 mg/100 g, depending on the production technology. Especially a lot of vitamin E in direct-pressed sunflower oil. In the oil obtained by the extraction method, the amount of vitamin E is significantly reduced. Even 1 tablespoon of sunflower oil provides 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 linseed 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 content of oleic acid (ω9) is 25-40%.

Refined sunflower oil is good for frying.

Olive little for children

Often presented as the most useful. 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 contains it in the amount of 60-85%.

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

ω7 and ω9, including palmitoleic and oleic acids are not essential. The body is able to form their other substances. And the essential fatty acids ω3 and ω6, which our body cannot produce on its own, and therefore must receive them with food, olive oil contains relatively little (ω6 up 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 an olive oil is real and of high quality, it takes 15 minutes. send it to 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, great authority for all mothers.

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

In terms of the concentration of unsaturated fatty acids, corn oil is second only to linseed and sunflower oil. And according to the concentration of vitamin E - sunflower, palm and rapeseed. But on both counts, corn oil outperforms olive oil.

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

Linseed oil for children

Linseed oil has the highest concentration of polyunsaturated fatty acids among vegetable oils (67.5%). Flaxseed oil is five times more concentrated than olive oil.

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

But linseed oil is unsuitable for frying due to its high content of free fatty acids. Nutritionists advise using it exclusively for dressing salads. Or spice them up with ready meals.

Its shelf life is not more than 12 months. It is recommended to store it in the refrigerator to slow down the oxidation of fats.

Conclusion: each of these oils is useful in its own way. Therefore, in nutrition, including in 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. They oxidize when heated and become carcinogens. The lower the acid number, the better oil suitable for frying. For refined oils, this number is less, and for unrefined oils, it is higher. It follows from the table that for frying, refined sunflower or corn oil is best and linseed oil is the least suitable.

It is unlikely that any of our mothers will give soy, rapeseed and palm oil to a child. But they are often added by manufacturers to children food: milk mixtures, cereals, 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, is not useful to 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 bred. 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. 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 not more than 5%.

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

Soybean oil

The most widely used oil in the world. It is the main source of lecithin - a substance that is part of the cell membranes in our body. Especially a lot of lecithin in the liver and central nervous system person. Soybean oil is closer than others in composition to sunflower. Significantly ahead of him in the concentration of ω3 fatty acids. But on the other hand, it lags behind by two and a half times in terms of the concentration of vitamin E.

Palm oil for children

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

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

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

oil allergy

Because butter is made from high-protein foods (milk or plant seeds) - it may contain traces of protein. For the emergence of truth allergic reaction It's enough. 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 - do not eat butter, if you are allergic to corn - corn, etc.

I hope you now know what oil for children will be the most useful! Enjoy your meal.