However, doctors say that natural oil has a number of good properties.
Good : Butter is high in vitamin A, especially the one made from natural whole milk rather than reconstituted milk. An adult needs 1.5 mg of vitamin A per day. 50 g of oil provides a third of this norm, the rest can be added at the expense of eggs, carrots, sea buckthorn, and pumpkin stewed in milk or sour cream. Patients with chronic cholecystitis, pancreatitis, cholelithiasis in the "calm" stage can consume up to 15–20 g of quality oil per day. But no more than 5-7 g per meal. It is best to put these pieces in a bowl of porridge or vegetable puree, rather than on a sandwich.
Bad : Oil packaging is very important. Foil and other opaque wrappers are better than parchment, which allows light to pass through. Vitamin A is rapidly destroyed by exposure to light. And in the light and in the open air, the oil is salted, its surface becomes dull.
The use of such a product has a bad effect on the condition of the liver and pancreas, even in healthy people. Many people remove the salted layer and use it for browning, but harmful substances remain with any processing.
Good : For those who are overweight, there are many types of oils available that are lower in fat and therefore lower in calories.
Bad : Oil is extremely cholesterol-rich. If your blood cholesterol level is already elevated, it is advisable to give up butter, replacing it with vegetable oil.
Butter is made from the gray times, when the manufacturing process was laborious and lasted for a very long time. Now the process of making with the help of a churn has long outlived its usefulness, although in some villages oil is still made in this way. Speaking about the benefits of oil, it is worth noting that many consider it harmful to the body. For example, as many people believe, butter cools with a crust on the organs, while vegetable oil flows down them, but in order to draw such conclusions, you need to figure out what it is made of.
Homemade butter differs in many ways from what is produced in production, but still, even it is better than substitutes. It is produced using a churn and cream. Cream, as a rule, is homemade, therefore it has a high percentage of fat, in contrast to pasteurized milk and cream, which are used for preparation in production. In addition to the fat content, homemade contains most of the nutrients and vitamins that milk loses after pasteurization. Unlike vegetable and substitutes, spreads, margarine, etc., natural butter is easily absorbed by the body. Nutrients and vitamins help to improve human health.
So, let's take a closer look at the useful properties:
Of course, many people simply do not like to consume butter, replacing it with vegetable oil. But as statistics show, most of the diseases associated with the intestines are caused by the use of vegetable oil and butter substitutes.
Butter, animal feed A, E, D and it has a very rich protein content. Unlike many butter, it contains no protein. The oil also contains calcium, phosphorus and iron. The color of the oil can be yellow or white, depending on the diet of the animal. The butter obtained from cow, sheep and goat milk has a unique aroma and aroma.
Thanks to the vitamin A it contains, the oil supports the body's functions to function properly. Vitamin A is also essential for our eyes. This helps the endocrine system work well. Vitamin A is also beneficial for the excretion and digestive system. It is also beneficial for areas such as skin, eyes, mouth, and throat. It protects against infectious diseases and helps repair cells. There are also vitamins E and K in the oil.
It is also a great resource in terms of minerals. The oil contains manganese, chromium, zinc, copper and selenium as a powerful antioxidant. The oil can contain much more selenium per gram, especially when mixed with wheat germ. In addition, oil is a very good supporter of iodine.
Natural oil contains a large amount of carotene. Carotene contributes to two pathways to human health. It turns into either antioxidants or vitamin A and has a positive effect on human health. Technically, about 60% of the carotene that enters the body comes from antioxidants. Antioxidants strengthen the immune system as they have anti-infective properties.
Vitamin A is a fat-soluble type of vitamin and supports healthy skin, eyes, mouth, throat, and digestive system. The oil, with its antioxidant properties, restores the body and protects it from infections. Vitamin A triggers the production of lymphocytes, which support the immune system. Lymphocytes protect cells from viruses and various diseases. Vitamin A develops a defense mechanism against AIDS, diseases of the immune system.
The oil, containing glycosphingolipid fatty acid, which supports the stomach lining, helps the body gain a stronger structure against stomach and intestinal infections and helps prevent digestive problems.
Research on the effects of margarine and butter on heart health has shown that consumption of margarine increases the risk of coronary heart disease, but butter has nothing to do with the onset of this condition.
The beta carotenes in the oil protect the eyes and prevent possible discomfort.
In the 1940s, a compound that played an important role in oil was found to prevent tooth decay and preserve bone structure and strength (you know, bone structure is vital to our teeth). Russian scientists did find that after 60 years, this K2 compound found it had a vitamin. our body K1 takes a vitamin from a restricted food group ( cabbage , ıspanak ve chard like green vegetables), this happens at a very low rate. But the only way to get vitamin K2 is by consuming butter. In addition to tooth decay and bone loss, the potential of vitamin K2 can reverse arterial calcification in the treatment of rheumatoid arthritis, prevention of prostate cancer, leukemia, and lung cancer.
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- They are more "happy" than "non-omegas" are oxidized, and the higher the temperature, the faster
- Usually mature tomatoes turn red, but they come in a variety of colors, including yellow
- For men, grapes are useful for preventing the development of prostate cancer, increasing potency