Butter

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The term oil refers to many products. There is cow oil, vegetable oil, palm oil, coconut oil, rose oil, fish oil, flaxseed oil and more. However, when a person uses the word oil, it is most often an animal, cow oil or vegetable oil and olive oil.

Butter

Cow's butter is a dairy product made from fresh or fermented whipped cream, or directly from milk. Cow butter is one of the most exploited products in cooking because it has a wide application and gives the dishes a unique and appetizing taste. Cow butter is used for spreading or as a spice, as well as for baking, preparing sauces or frying. This product is used daily in many parts of the world.

In fact, butter can also be made from the milk of other mammals, such as sheep, goats, yaks, or buffaloes, but cow's butter remains the most common. This product was known to our ancestors in ancient times, but appeared only on the tables of the rich. Eating butter was considered a sign of well-being for the owner of the house.

The Indians are the first use butter. It was first mentioned in their folk songs before about 2000 BC. The oil is also mentioned in the Old Testament, which is why the Jews are considered the first masters of the art of obtaining oil.

In the fifth century in Ireland, and in the nineteenth century in Italy and Russia, butter was already a very popular product. When going on a long voyage, the Norwegians took barrels of butter with them.

For best oil what was obtained from whipped cream, cream and milk was considered. Fresh cream was used to make the best varieties of butter, and cooking oil was made from cream or milk.

In the lands of the Russian Empire, butter was obtained by melting cream or cream in Russian stoves. Thus, very slowly, at a constant temperature, dairy products were converted into butter. The yellow oily mass that appeared on the surface was separated, cooled, and beaten with wooden shovels, hammers, spoons, and sometimes only with the hands.

Yes the resulting oil washed with cold water. It could not be preserved for long, which makes people constantly melt it, wash it with water and then melt it again. During melting, the oil was divided into two layers - the upper of pure fat, and the lower - of water and non-fatty ingredients.

The fat was separated and cooled. This is how many East Slavic peoples made butter. Today, all categories of oil are sold in salted and unsalted form. The salted oil contains either fine granulated salt or strong sea salt, which is added during production. In addition to flavoring the oil, salt also acts as a preservative.

Cow's oil is an excellent supplier of vitamin A and, if consumed raw, is easily digestible. If subjected to heat treatment, it loses water from its contents and accordingly becomes a difficult product for digestion.

Butter composition

The daily norm of oil should not exceed 30 g per day in order to maintain the health of our body as much as possible.

The oil contains valuable animal fats, which are especially useful for children. It also contains fat-soluble vitamins A, D and E.

Cow butter content in 100 g

total fat - 81 g, saturated fat - 51 g, monounsaturated fat - 21 g, polyunsaturated fat - 3 g; 758 kcal;

To be sure of the quality of the butter, we recommend making homemade cow butter.

Vegetable oil

Oil is also used in the names of products of plant origin, such as peanut oil, coconut oil, walnut oil, sunflower oil and olive oil (olive oil).

Palm oil is also a very valuable product used in Polynesia as far back as 5,000 years ago. It is in a natural semi-solid state and is a suitable fat for making confectionery, biscuits, bread and bakery products. The production of palm oil margarine is particularly convenient due to almost no need for additional hydrogenation due to its natural semi-solid state. Palm oil is used to make ice cream, dry and canned soups.

Composition of vegetable oil

Hardened vegetable fat (hydrogenated)

total fat - 71 g, saturated fat - 23 g, monounsaturated fat - 8 g, polyunsaturated fat - 37 g;

Sunflower oil

total fat - 100 g, saturated fat - 10 g, monounsaturated fat - 20 g, polyunsaturated fat - 66 g; 900 kcal

Olive oil

total fat - 100 g, saturated fat - 14 g, monounsaturated fat - 73 g, polyunsaturated fat - 11 g;

Benefits of butter

Fat-soluble vitamins A, D, E protect against aging and support the immune system. Therefore, the body needs certain doses of oil, especially when it comes to adolescents. The oil protects against the cold, supplies and supports the absorption of fat-soluble vitamins (A, D, E, K), participates in the synthesis of hormones and prostaglandins (anti-cancer substance needed for reproductive and vital functions of the body).

Adults can also use it oil, but in moderation, if they do not suffer from cardiovascular disease. Failure to consume butter prevents the absorption of beta-carotene, which is a fat-soluble substance. In order for beta-carotene to be absorbed by the body, a fatty "carrier" is needed. That is why carrots are most useful if they are lightly stewed in butter.

According to an English study, liquid margarine should not be excluded from the daily menu because it provides the body with such valuable vitamin E and unsaturated fats (anticholesterol).

Olive oil is a proven useful product, but only in its purest (and most expensive) form. Cold pressed olive oil is a first-class product, different from ordinary olive oil, which is further refined. Vegetable oil is a source of unsaturated fatty acids and an abundance of vitamin E, which is the enemy № 1 of free radicals. The rich content of vitamin A in cow's butter, for example, has a proven positive effect on vision and mucous membranes.

Fish oil is a valuable health product. It approves the cardiovascular system: the omega-3 fatty acids in fish oil help lower bad cholesterol and at the same time help increase good cholesterol, prevent blood clotting, help reduce inflammation and pain, improve brain function, help prevent cancer.

Palm oil is useful because of its high content of coenzyme Q10, vitamins A and E and carotene. It has valuable properties that are useful in the fight against cardiovascular disease. It is able to neutralize the action of fatty acids, the cause of atherosclerotic changes in blood vessels and the formation of blood clots. There is evidence of lowering levels of "bad" cholesterol and increasing "good".

Harm from the oil

Cow's oil is a carrier of saturated fatty acids and cholesterol, which does not have a beneficial effect on the arteries. Most nutritionists believe that the use of cow's butter should be reduced as much as possible for the main reason that it contains only animal fats. An alternative is light animal oils, which, however, are often made through the hydrogenation process, which means that they are harmful, based on trans fats.

At risk of cardiovascular disease, they should stop consuming butter. People with ischemic heart disease, angina pectoris, which in the worst case ends in myocardial infarction or stroke, leg pain when walking, associated with insufficient blood supply, should be restricted from oil consumption.

It is recommended to avoid the consumption of hardened margarines. As a product, they are the result of hydrogenation processes (chemical processes in which fats are artificially hardened and are therefore harmful to health).

Fatty acids make palm oil saturated, which makes it dangerous to health because these fatty acids can provoke high cholesterol, cardiovascular problems, overweight, and even some cancers. Today, this oil is used in many packaged foods, and there is evidence that it is harmful to people suffering from diabetes.