More recently, butter was considered harmful, and nutritionists advised the use of its substitutes, but science is moving forward and recent studies show that this is indeed a very useful product for our body. So, the oil contains vitamins C, E, D, A, B, trace elements potassium, calcium, phosphorus, etc. Doctors advise an adult to consume from 10 to 30 grams of oil per day, it is indispensable for children. The need for its use is especially great in winter – a piece of butter eaten at breakfast can protect you from hypothermia.
But all this is true only for real oil, not a fake made from trans fat. Fake oil and its substitutes are not only not beneficial, but also harmful – they slow down the metabolism, disrupt the work of the cardiovascular system, impair the synthesis of insulin in the body and contribute to obesity.
How to choose a quality butter and distinguish it from a surrogate? Of course, it is impossible to reproduce laboratory tests at home, but:
• when choosing to cost, remember that real butter cannot be cheap: 1 liters of cow’s milk is used to produce 30 kg of butter;
• the composition should not contain unnecessary components (ideally, it is just pasteurized cream);
• take butter, the shelf life of which is about 30 days: butter is a perishable product, and if the manufacturer gives a long time, it means that he previously added a preservative to it;
• always choose oil produced in accordance with GOST;
• put a piece of butter in boiling water – the present will completely dissolve, without precipitating, and evenly coloring the water;
• natural butter without vegetable fats is poorly cut and poorly spread on bread, and after the freezer it crumbles altogether.