Butter is a controversial topic in nutrition. There are two camps: those who love butter and those who swear by margarine or other plant-based substitutes. Also, how and when butter is put on bread is hotly debated.
Butter contains a lot of cholesterol.
Bread and butter (or margarine) belong on the kitchen table in a German household. Bread is already a superfood. And butter? This contains a lot of cholesterol, and it was assumed that this also increases the cholesterol level and the risk of heart disease for a long time.
The old myth has been disproved; fat spreading alone can not increase the level because it is degraded too quickly. So, as long as you take butter in normal quantities, it has no negative impact on your health. However, this popular food has a lot of calories and does not help lose weight. Dairy products can also cause skin blemishes.
Butter also has some advantages.
Butyric acid is one of the saturated fatty acids it contains and can have anti-inflammatory effects. It also promotes healthy intestinal flora and can help regenerate the intestinal mucosa. Butter is also well-suited for people with lactose intolerance or sensitivity to milk protein.
Even though vitamins and calcium are only present in small amounts, adding butter to a balanced diet is good for the body and helps meet daily needs. This “white gold” also contains vitamin K2, which is found in only a few foods.
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