The first mentions of this tasty and healthy product are found in 5th century manuscripts describing the process of making butter. In ancient times, the priests of India revered it as a symbol of purity, which was sacrificed to the gods during religious ceremonies.
The benefits and harms of butter began to be closely studied by scientists after the spread at the beginning of the 20th century of heart disease, which until that moment were quite rare. Researchers have suggested that the saturated fat and cholesterol in this food may be implicated in the development of coronary artery disease.
Hundreds of millions of dollars were spent on experiments proving the harm of butter, but the test results did not finally confirm the hypothesis of its negative impact. As a result of the propaganda of nutritionists about the need to limit its consumption, the population of Europe has significantly reduced the consumption of natural fats, but as statistics have shown, the number of people with heart disease, obesity and diabetics has not decreased from this.
In fact, the benefits of butter used in food for centuries are great and varied. Supporters of the product appreciate its ability to regulate hormonal balance, improve vision and skin condition, increase performance and reduce fatigue. The benefits of butter are highly valued due to lauric acid, it helps the body resist fungal diseases and is used to treat candidiasis.
The saturated fat in the product has powerful anti-tumor properties. The benefits of butter from linoleic acid are to increase immunity and block the development of metastases. The treat can protect tooth enamel from destruction, as it has a high concentration of vitamin D, which promotes the absorption of calcium. In addition, it contains arachidonic acid, which improves brain function.
Undoubtedly, the harm of butter is possible due to its calorie content, excessive consumption of the product leads to weight gain. Despite the widespread belief that there is harm to butter from cholesterol, recent experiments in the United States have shown that the daily inclusion of the product in the diet does not lead to an increase in cholesterol.
Thanks to the experiments, the benefits and harms of butter for women suffering from infertility have become known. It normalizes reproductive function and may promote fertility. Doctors also recommend taking it as a remedy to eliminate gastrointestinal infections, it normalizes the microflora of the gastrointestinal tract.
All the medicinal properties of the product do not end there, the huge list of beneficial properties of the oil is so great that it defies description, and the harm from its calorie content is easily regulated by proper and rational nutrition.