What butter need to eat. Creamy oil for health and beauty. When butter is not useful

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

The opinion is now covered that animal fats are absolutely harmful, they need to be abandoned and eating only vegetable. Opponents of such a position prove the failure of these statements. Let's try to figure out what the quality butter of peasant or Vologda should be in order to meet the requirements of the GOST.

What is butter

The product is made of milk of large and small cattle. In Russia, it is produced by separating or knocking out natural cow's pasteurized fresh cream. Due to the increased fat content, the product is not used. It is used to prepare sandwiches, add to porridge, in a puree, in the dough, it improves the taste of food. From raw materials - fat cream - the product is distinguished by a large fat content: from 50 to 99%.

Structure

In addition to fat, the milk product consists of dairy proteins, carbohydrates, water. The creamy oil includes cholesterol, lecithin, saturated and unsaturated fatty acids:

• olein;
• palmitic;
• miristinovaya;
• linoleic;
• laurinovaya;
• oil;
• kapron;
• whim;
• capril.

The product contains vitamins: A (Retinol), C (ascorbic acid), E (tocopherol), Rr (niacin), groups B (thiamine, riboflavin, folic acid), carotene, calciferols, and minerals:

• selenium;
• magnesium;
• potassium;
• calcium;
• iron;
• sodium;
• phosphorus;
• manganese;
• zinc;
• copper.

GOST

Product production requirements contains GOST 32261-2013. Such numbers, and not others, should be indicated in the marking on the packaging of high-quality goods. The standard allows the content of preservatives, food dye carotene, acidity regulators. The inclusion in the product of vegetable fats: palm, coconut and other GOST is prohibited. For production as a raw material can use:

• cow's milk;
• cream;
• pathel;
• salt cook.

Calorie

The milk product is highly energy due to elevated fat content - from 50 to 99 percent. Due to the low melting point - 32 degrees - fat is absorbed by the body easily. Calorie 100 grams of the product is:

• 552 kcal - for 60% fat;
• 610 kcal - for 67%;
• 626 kcal - for 72.5%;
• 748 kcal - for 82.8%;
• 892 kcal - for 99%.

Views

According to the standard, the product should be made from pasteurized cream using or without yelling, so there are views:

• sweet cream;
• creamy creamy.

Inside the listed groups, cow fat production can be carried out with or without salt, so there are types:

• salty;
• cute.

The product is distinguished by the content of fat, the consumer offers the following fat content of butter:

• Tea - 50% of the mass fraction;
• Sandwicher - 61%;
• Peasant - 72.5%;
• Amateur - 80%;
• Vologda - 82.5%;
• Traditional - 82.5%.

Best varieties

Requirements for tea and sandwiculous oils The conditions of the standard are not provided, due to the low content of fat, consider their product of animal origin of high quality. They may include harmful vegetable and hydrogenated impurities. The baked cow fat is obtained after evaporation of moisture by heat processing, so it almost does not contain beneficial bioactive substances and trace elements, but has harmful carcinogenic free radicals.

Good qualities have 72.5% peasant oil. It is characterized by a special sour flavor, because it is manufactured according to the technology different from other types - from unpasteurized cream. With a fatty 80-82.5% (amateur brand, traditional), the manufacturer does not need to use emulsifiers to achieve homogeneous consistency.

You need to highlight Vologda oil. Produced according to a special recipe, according to special technical conditions in three manufacturers: the plant them. Vereshchagin, CJSC "Vologda Milk Combine", JSC "Sheksninsky dairy". It is made from milk of cows feeding with grass, characterized by a special sweet-wing smell with a walnut flavor. Among the domestic brands, the rating of butter in quality can be positioned in such a sequence:

• Vologda forty of 82.5%;
• Traditional and amateur fortifications 80-82.5%;
• Peasant.

Useful properties of butter

Cow solid fat is indispensable for the human body due to chemical composition:

1. Selenium has anticarcinogenic properties.
2. Cholesterol does not contribute to the appearance of atherosclerosis and heart disease due to the presence of oleic acid and lecithin, which regulate the lipid exchange and prevent the accumulation of plaques.
3. Oleic acid has anti-cancer properties.
4. Cholesterol contributes to the production of bile acids necessary for the digestive process, the milk product includes in a cholecystitis diet.
5. Vitamin A is inhibits the release of gastric juice, this component recommends medicine in dietary nutrition for healing the ulcer of the stomach and intestines.
6. Vitamins A and E are useful.
7. Vitamin C contributes to improving immunity.
8. Laurinic acid has antimicrobial and antifungal properties, so the milk product is recommended to use the medicinal purposes for colds and tuberculosis.

For a female organism

The use of butter for the body of the woman is ensured by the contents of the following substances:

1. Cholesterol. The presence of this component contributes to maintaining required level Balance of female hormones, and the lack implies the disappearance of menstruation and infertility.
2. Folic acid, lecithin. Contribute to improving skin, hair, nails.
3. Lipids. The fats accumulated in cells contribute to the protection of the skin from wind and frost, provide skin health.
4. Calcium. Actual for pregnant women and during lactation.

For men

The food product is necessary for rapid energy replenishment. Animal fat can easily be absorbed by the body and contribute to the restoration of force after large physical exertion. It is a valuable source of cholesterol, necessary for men to generate full-fledged spermatozoa. The lack of a substance can lead to a decrease in or loss of reproductive function.

For kids

Essential importance in childhood has a filled with calcium organism. The product has a valuable property - the fat-soluble tocopherols contained in it ensure the complete assimilation of this element from dairy fat. A special role in the development of a child is given to cholesterol: it is necessary for updating the nerve tissues and the normal work of the children's brain. The exclusion from the diet of the cow fat implies the shortage of nutrients, cholesterol, which can cause:

• reducing the concentration of attention;
• weak mastering of the material;
• reduced mental abilities.

How much can eat butter per day

Since the product contains a large percentage of fats and has a high calorieness, it is necessary to comply with the norms of its consumption. Children recommend eating every day no more than 7 grams. Adult consumption can be increased to 30 grams. It should not be abandoned from cow fat for diseases of the liver and pancreas, and only reduce the use of up to 20 grams.

Harm creamy oil

Currently, the benefits and harm of the cream oil is the topic that is the subject of discussion. For proper nutrition, moderate use of fatty varieties of a product cow fat can not bring harm. Need to take into account the following:

1. It is impossible to use a product for frying and baking and use foam oil, because the heat treatment is formed by carcinogens.
2. Cow fat contains a small amount of proteins, therefore allergic reactions are possible. Such cases are less common than when milk is used.
3. Excessive use of cow fat can lead to overweight, obesity.

How to choose butter butter

What creamy oil is better to buy, so as not to harm health? The first information can be obtained from the package:

1. The presence of vegetable fats in the animal product is a harmful human body.
2. The big term implementation is over 30 days - talks about the presence of a preservative.
3. For the consumer, the best packaging is a metallized film - it warns the destruction of vitamins.

Signs of good butter

Checking the cream oil on quality is carried out according to GOST. Standard prohibits product implementation:

• with an extraneous taste and smell (violated, sore, stale, moldless, chemicals);
• inhomogeneous, crumbling, sticky, loose consistency;
• inhomogeneous color.

To leave the consumer, the goods must comply with the requirements for organoleptic indicators (taste, smell, consistency, color) and labeling. There is a scale of estimates, according to which the ball is set to each of the indicators. After their summation, the variety of oil is determined:

• highest grade - 17-20 points;
• the first grade is 11-16 points.

When assessing below 11 points, the goods for implementation is not allowed. When buying a milk product, you must remember the following:

1. It is necessary to try its consistency - if, when you press the packaging, the product is adjusted - it is impossible to buy it, because This is the result of adding vegetable fats.
2. After the refrigerator, high-quality cow fat must be solid, cutting into a piece and not crumble.
3. The natural cream smell has a not a piece of cow's fat, and the product melting in the mouth.
4. The color should not be bright yellow - this is a sign of the presence of a dye.
5. A long storage period speaks about the use of preservatives by the manufacturer.
6. The quality product must melt in the mouth, do not stick to the teeth, evenly dissolve in warm water.

Non-quality oil

For the production kilogram of the product, it is necessary from 20 to 30 kilograms of milk, so low price The goods speaks about the presence of ingredients that are not animal origin. It is possible to identify the low-quality goods by:

• the presence of pronounced smell - they possess falsificates containing flavors;
• bright yellow color;
• soft, loose, inhomogeneous with consistency enclosures (indicates the presence of milk fat substitutes);
• division into particles in warm water, and not dissolution.

Video

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Good day, my dear readers! To prepare butter, only cream are needed, and nothing more. In the XIX century, the butter was very expensive, was considered as a delicacy as oysters, black caviar and champagne.

Simple people this product was unavailable, he could only afford it to know. There were no refrigerators then in the messenger, and in heat the oil is quickly spoiled.

Not to mention the fact that it was necessary to beat the cream manually, this process is quite long and time consuming: so that the rich French can have breakfast with butter buns, the milkers were forced to work all night.

The famous Academician Fleisman, who devoted life to the study of dairy products, wrote: "The food nutrition product will never become ..." However, the scientist was mistaken. These times have come.

Oil or margarine: how to determine?

To find out what exactly before you, learn the list of ingredients. If they found in the composition of hydrogenated (that is, converted from liquid into solid) vegetable fats, alas, it is not butter, but the most real margarine.

It is better to buy butter produced in summer. It is more delicious and useful, since the cows at this time are fed by fresh grass, and not hay and feed and, therefore, give better milk.

By the way, B. winter oil Sometimes there is absolutely harmless and allowed GOST Beta-Carotene dye. Without such a tinction, the product made in the cold season is obtained too pale.

What is the useful creamy oil for women?

Vitamins and nutrients in butter are much smaller than in cheese, yogurt or milk, but calories and cholesterol - more. Why is it then?

For beauty skin

This product has vitamin E, which slows the aging of the skin, and fatty acids, they help to make it more elastic.

For snow-white smile and thick hair

In the butter there are vitamins A, D, K, RR, without which there will be no healthy teeth, nor strong bones, no beautiful hair. "But these vitamins have in less high calorie products!" - Do you objize. It is so, but best of all, they are absorbed in combination with fat (not accidentally called fat soluble), from which oil consists.

For rapid thinking

Fat is responsible for the rate of exchange of information between different parts of the brain. So, if there is a serious mental job, it is useful to eat on breakfast sandwich or porridge with butter.

For slim figure

Although traditionally butter do not belong to dietary products, it is less calorie than vegetable (72-82% fat against 100%). And in addition to the most useful saturated fat, it contains very necessary unsaturated fatty acids, however, in small quantities.

How much can you eat cream oil per day?

Types of butter

There are several types of cream oil. They will be distinguished primarily by a percentage of fatty:

• 99% - grained, from which the milk protein and other impurities were removed by resolved, leaving almost pure fat. In brazing oil by 30% more vitamin A than in the traditional cream. It is steadily high temperatures - does not burn and do not smoke with hot. Minus - high calorie (about 900 kcal per 100 g).

• 82.5% - traditional. Great for sandwiches, baking or cream for cake. But it is not worth frying on such oil. It boats at a temperature slightly above 100`s (usually the food is fried at 120-180`s), after which the carcinogens begins to highlight. If you cook on creamy oil every day, it will lead to heartburn and problems with the stomach.

• 80% - amateur. It has more water than in the traditional (20% against 16%). Consider the more moisture in the oil, the faster it flies.

• 72.5% - peasant. Its main feature is a large moisture content (up to 25%). But instead of water, the peasant oil is usually added to the pool, which gives it a more delicate taste.

• 61% - sandwich and 50% - tea. The only two species where the emulsifiers, stabilizers and preservatives can be added according to GOST.

How to check the quality of butter

Butter is one of those products that are nice to buy in the market. It hurts the appetizing of these light yellow bars or even balls, picturesquely laid out on the counter.

But how to determine the quality of oil without a label? If the color is inhomogeneous, and the edges of the bars crumble, do not take. If it's all right with that, buy a hundred grams on a sample and spend the experiment at home.

Experiment 1.

Put on a piece of oil with your finger. The poor-quality product will immediately begin to crumble.

Experiment 2.

Lower B. hot water. The oil made exclusively from the cream will dissolve evenly, and the containing vegetable fats will fall into small particles. If the composition is a dye, yellow spots will float over the surface.

Experiment 3.

Try. Present oil melts in the mouth quickly, leaving in the language a gentle sweet-roll taste. The product with vegetable fats or produced from poor-quality ingredients will dissolve slowly, and the aftertaste will be unpleasant.

Butter

Butter cream: what are there?

Sweet, sour, salty ... Butter can have almost every taste except bitter.

Sweetsky - most popular. It makes fresh cream. First, they are heated (pasteurize) to 80-90 degrees to destroy bacteria, then placed in a special machine (oil producer, or oil converter), where they are converted into butter.

Acid milk. In the cream add a lactic induction. As a result, oil with a gentle taste of natural yogurt is obtained.

Salt - Sweet-colored oil add a table salt. It rarely use it for baking, but the sandwiches with it are excellent.

Chocolate, fruit, berry. This is a mixture of sweetheart oil with various fillers - cocoa, honey, jam, jam. With so oil you can drink tea or use it as a cake cream. But keep in mind that the "sweet" oil often add artificial preservatives, dyes, stabilizers and emulsifiers, which makes it less useful.

Butter

How to store butter?

FROMshowing oil - product gentle not only on consistency, but also in its essence. So that it is not spoiled, contact him carefully.

• The oil very quickly absorbs the surrounding smells, so it is necessary to store it either in the package or in a tightly closed container.

• In stores there are oils with a transparent lid, but it is not worth buying them. In light, the oil flies much faster than in the dark.

• In the refrigerator, the oil lives a maximum of 5-7 days, in the freezer 3-4 months. What if the electricity suddenly turned off in the country? Wrap the oil first in foil or parchment, then in a plastic bag. Put in a saucepan with cold water And cover the lid. So the oil can be stored 3-4 days.

• If the oil is baptized, it is better to throw it away. Most likely, it has already spoiled.

How to cook cream oil at home?

If desired, creamy oil can be made independently. To do this, only fat cream and mixer will be needed. Squeeze the cream with a mixer until the pointer is separated from them (similar to low-fat milk).

Pathel in the refrigerator - it will still come in handy in order to lend pancakes or cupcakes, pour into the cream into a saucepan with ice water.

A few hours later, a white creamy mass pops up on the surface. Place it into ceramic dishes, wake up a spoon, close the lid and leave for the night in the refrigerator. In the morning the freshest homemade oil will be ready!

Video: "Live Great" and Elena Malysheva. Creamy oil - Useful properties

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Evgeny Shumarin

Reading time: 12 minutes

A.

Creamy oil is obtained by knocking up cream or separation. Most often, this food product is made of cow's milk. Present oil has a high fat content - minimum of 82.5%.

Consider what is useful and harmful to this product, and we will also understand what the creamy oil on the Russian shelves is the best.

Varieties and types of butter - which is tastier and more useful?

To taste and used raw oil is divided into:

These are two standard species. They can be sweet, and salty. The mass fraction of fat in them is 82.5%. This is real oil, not spread. But it is difficult to find it on Russian counters, or its price is very overpriced.

From how much fat in oil, the following types of creamy oil are distinguished:

• Traditional
  Its fat content is 82.5%. It consists of oil from pasteurized cream. To taste it sweetly, soft. This oil is useful than all other species.
• Amateur
  This oil is also good, but it is considered to be a spread, as fatness - exactly 80%. Such butter is different - sweet, salted, sour.
• Peasantic
  Oil is also considered to be spread. Its mass fraction of fat is even less than the previous one - 72.5%. It is sweetly - only sweet or salted, and the sour salty.
• Sandworld
  This spread has 61% fat. It is found to taste sweet and sour unconscious.
• Tea
  The fat content of the spread is 50%. And this means that such an oil is not useful.
• Oil with various fillers
  For example, chocolate oil has a fat content of 62%. There are also honey and fruit fillings. But notice - they will also have a low percentage of fatty and not to benefit your body.
• Fox
  This oil is made of creamy by flipping the milk fat. Its fatness is at least 98%, but there are no useful substances in it.

Despite the fact that the first three varieties are taken to be the best, they may contain celebration salt, carotene (food dye), bacterial preparations, concentrates of dairy microorganisms. These substances are not dangerous.

But in the composition of other types of oil, except forged, may include not only useful vitamins and bacterial concentrates, but also harmful flavors, preservatives, stabilizers and emulsifiers . That is why it is not worth buying such a spread.

Composition, calorie and nutritional value of oil of foam, sandwich, peasant and other varieties

In 100 g of butter contains:

• 15.8 g of water.
• 82.5 g fats.
• 0.8 g of carbohydrates.
• 0.5 g of proteins.
• 0.03 g of organic acids.

And in it there are vitamins:

• A - 0.59 mg.
• D - 0.008 mg.
• Bat carotene - 0.38 mg.
• E - 2.2 mg.
• B2 - 0.01 mg.
• RR - 0.05 mg.

Not in all varieties in small quantities there are vitamins C, B1, B9.

Creamy oil contains useful micro and macroelements:

• 0.2 g of ashes.
• 19 mg of phosphorus.
• 15 mg potassium.
• 12 mg calcium.
• 7 mg sodium.
• 0.4 mg of magnesium.
• 200 μg of iron.
• 100 μg zinc.
• 2.5 μg of copper.
• 2 μg manganese.

Consider the nutritional value of different varieties of oil:

• In 100 g of butter is located - 717 kcal.
• In the same number of traditional - 748 kcal.
• In amateur - 709 kcal.
• In the peasant - 661 kcal.
• In the sandwich - 566 kcal.
• In the tea - 546 kcal.
• In the brain - 892 kcal.

Benefit

Butter cream has positive properties:

• Gives the body of force and energy due to a rich composition.
• Quickly absorbed.
• It has a wound-healing effect. Helps to those who suffer from diseases of the gastrointestinal tract.
• Heals ulcers, fighting with gastritis, pancreatitis, gallstone disease.
• Patients are allowed to eat 15-20 g of oil per day.
• Useful for women. Thanks to cholesterol in the body, bile acids and sex hormones contributing to menstruation and conception are produced.
• In children improve intellectual abilities, memory is restored, the concentration of attention.
• The total balance of lipids in the blood and cholesterol levels normalizes.
• Reduces the risk of cancer.
• Retains the visual function of the body.
• Warns osteoporosis and rickets.
• Improves all organism exchange processes - cellular, mineral, vitamin.

Oil should be used in latest form Or add to dish after its preparation.

Frying on cream oil will not bring any benefit, all nutritious and useful materialIncluded in its composition will destroy.

Special foiled oil is suitable for frying . It contains 98% fat and several times more vitamins and elements than in a creamy. Doctors nutritionists recommend frying food on it, as it almost does not contain unsaturated fats, which are oxidized when heated and become harmful.

Harm and contraindications

The oversupport of the use of cream oil can cause:

• Obesity due to big calorie and fatty.
• Atherosclerosis and heart disease, vessels because the oil contains a large amount of cholesterol and unsaturated fats.
• Allergies, as in the oil consists of dairy proteins.

Particularly included in the spread or margarine transjyri are huge harm to our body. They are:

• Violate the metabolism. Hence obesity.
• Weed on the walls of the vessels and clog the cells.
• Enhance the risk of atherosclerosis, cancer, heart disease.
• Spread the quality of milk nursing mother.
• Develop diabetes, especially in pregnant women.

To avoid unpleasant consequences, eat really real oil. Spread or margarine will not bring benefits.

In the diet of children, nursing mothers, pregnant women, Diabetikov's allergys - SF is responsible for all questions.

With the use of creamy oil, many questions arise. Reply to the most common:

How about butter can be introduced into the children's menu?

• This product can be given to the baby in 5 months in the amount of 1-4 grams.
• At 7-8 months, the dose should be - 4-5 g., In the year - 6 g., In 1-3 years - from 6 to 15 g.
• In the first months of life, it is better to fulfill the oil with a vegetable puree, then you can add butter in porridge.

Is it useful to creamy oil during diabetes?

• The hypoglycemic index of the butter is very high, so it is necessary to refuse diabetics from this product.
• But, since the oil is nutritious and useful, nutritionists allow it to be used in diabetes a maximum of 15 g per day.

Can be allergic to butter in children or adults?

Allergy to oil creamy is rare. It may arise in allergies due to the product harmful substances, for example - emulsifiers, flavors, etc. Therefore, when choosing an oil, read its composition.

How many cream oil can eat a pregnant woman?

The human body needs daily in 10 grams of butter, and the body of a pregnant woman is 30 grams.

Creamy butter dishes in a diet of a nursing mother?

Nursing mothers must in the first month after childbirth to eat butter.

The maximum and necessary dosage - 30 g. This quantity will be enough to restore forces, energy from the mother and for the development of the kid. Oil can be added to porridge or just make a sandwich.

Creamy oil with gastritis, pancreatitis, cholecystitis

• With listed and other gastrointestinal diseases allowed to eat 20 g of oil per day. This amount will not harm the body and help cure diseases, facilitates the permeability and suction of food.
• With exacerbations of the above-mentioned diseases, it is necessary to refuse, both from butter, and from other fats and oils in the diet of the patient.

Cooking and storage rules

Creamy butter dishes for adult menu

Children's dishes with butter

The children's diet should also include dishes with butter. Here is what you can cook for children:

• Cauliflower soup or. Suitable for a child from 1 year.
• Pate from liver with butter. Pate can be equipped with children from 1 year.
• Cash with butter - for children from 5 months.

How to store creamy oil right?

Store butter is standing in a non-fixed form.

We give important criteria and timing of storage of this product at home:

• In parchment at temperatures from Maid 3 degrees, the oil is stored 10 days.
• In plastic dishes at the same temperature, 15 days are stored.
• In the collapsed foil - 20 days.
• And in the metal bank - 3 months.

So that the butter is not mold And she was stored longer, it is worth storing it in the freezer. His beneficial features Do not change at cold temperatures. From a frozen piece, you can cut a small and put in the oilbox.

By the way, so that the oil does not mold, not a jewel and did not have an unpleasant smell , Keep it in a ceramic or wooden butter on the top of the refrigerator shelf.

At room temperature, oil can also be saved . It is worth putting a piece into an enameled saucepan with salt water, cover with a plate, install the load on top and put in the coldest place. In 1 liter of water dissolve 20 g of salts.

And the foam oil should be stored in a glass jar, in a refrigerator. It does not deteriorate for a long time.

How to cook fucked butter yourself?

• Melt the oil in the bucket or saucepan.
• Bring to a boil and burn fire.
• As soon as you notice the sediment, break the mixture into another dishes.
• In order to melt 400 g of oil, it takes half an hour, and 1-2 kg - an hour.

How to cook cream oil at home?

You can cook at home and butter itself. This difficult method is divided into several steps:

Does the creamy oil help to lose weight?

Creamy oil is allowed with several diets:

• With a volatile diet, since there are no salts in this product.
• With a diet for diabetics.
• When prescribed after removal of the gallbladder
• or with a stomach ulcer. Creamy oil is allowed to add to soups and mashed potatoes.
• With a diet for pregnant women. Be sure to pregnant should eat oil, it bears tremendous benefit for the child.

Note, oil is better to eat in the first half of the day, Preferably at breakfast.

Nutritionists recommend to use it and with low calorie diet for weight loss. For example, you can add butter into porridge, fill the salad or pasta. It is not completely abandoning from it, because it carries the nutrients necessary for the body.

Surely this dairy food product one way or another, but applied by hostess in the kitchens. In the past few decades, the creamy oil was accused of everything: from obesity to cardiovascular diseases. Recently, it becomes again healthy food and becomes a useful part of the human diet.

It can improve the immune system, protect the vision, adjust the hormonal balance, increase metabolism, strengthen the activity of the brain and, oddly enough, reduce the level of heart disease and blood pressure. Can protect us from developing cancer, gastrointestinal diseases.

Therefore, it is not necessary to fully try to eliminate butter from the diet, but simply adhere to it when it consumes the necessary norms.

What is the creamy oil species

The main fatty milk products manufactured from shot down cow cream and milk is considered butter.

It is a concentrate of milk fat, characterized by a slight, practically not tangible, creamy aroma and taste.

Today, various types of cream oils come on sale, which differ from each other only in fatty percentage:

• Traditional (82.5%);
• Amateur (80%; in addition, it has a large, minimum of 20%, the amount of water);
• Peasant (72.5%);
• Sandwicher (61%);
• Tea (50%).

But such a unit was before the adoption of the new GOST 32261-2013, which spreads the butter made of cow's milk and its by-products used in food and for culinary purposes. According to the new rules, butter can only be two types:

Sweet cream;

Creamy butter.

Both of these species are divided in turn to salt and unsalted oil.

Sweet cream is considered conventional oil produced from cream. Creamy-creamy - Creams are used with dwelled lactic clocks. In salt oil, only 1 percent of the salt is allowed compared with 2 saltparticles earlier.

Assortment of oil has changed. Now it comes (both types):

Traditional:

Amateur:

Peasant:

But the names like "Vologda Oil" remained brands and their quality must comply with the above standard.

Oil with fillers (cocoa flavors, honey, vanilla, sugar, fruit-berry juices are allowed) Their quality is governed by another GOST 32899-2014.

The main assessments of the quality of the product are considered (evaluated by a special scale):

Purity of taste and smell (i.e. the absence of strangers and tastes);

Permissible consistency density;

Appearance;

Color homogeneity (it should be white or cream);

Packaging and marking.

Creamy oil composition and calorie

With regard to butter, scientists often argue, what chemical elements are included in its composition. But still, it is not necessary to confuse foam oil with creamy. After all, the latter is more enriched with useful proteins, fats, vitamins and minerals. So in the creamy (not brazed) oil is present:

• Water;
• Protein fractions (up to 1 g);
• Carbohydrates (represented by mono- and disaccharides);
• Cholesterol (it is natural and, from the point of view of physicians, not harmful);
• Saturated fatty acids;
• Polyunsaturated fatty acids (omega-3 and omega-6);
• Amino acids (for example, strong lecithin antioxidant);
• phospholipids;
• Ascorbic acid (vitamin C);
• Vitamin K;
• Tocopherol (vitamin E);
• Retinol (vitamin A);
• Provitamin A (this is beta-carotene);
• Vitamin D;
• Some vitamins from the group B (niacin or nicotine acid, riboflavin, folic acid);
• Minerals represented by manganese, zinc, copper, phosphorus, iron, fluorine, selenium, magnesium, sodium, calcium and potassium.

The caloric content of oil depends on the content of dairy fat.

According to the GOST Caloriciness per 100 grams of oil must be:

Traditional - 748 kcal;

Amateur - 727 kcal;

Peasant - 662 kcal.

Butter creamy

For a long time, it was the opinion that the use of cream oil negatively affects human health. True, today, such statements are a bit "sheltered", because the benefits are still more than harm.

Based on components and moderate consumption, butter:

• Gives the body the necessary energy and strength (especially in the cold season);
• Improves performance;
• It is absorbed almost 98% (because of this quality, it is recommended to introduce into a children's diet and subject to diet);
• Human organism replenishes with important animal fats that are needed to update cells;
• Advise consume after colds;
• It helps to cope with the illness of the respiratory organs (due to antibiotic effects);
• Contributes to strengthening the bone system;
• Has a beneficial effect on children during their rapid growth (in any case, accurately reduces the risk of problems with mental and intellectual abilities);
• Increases the mood (contributes to the development of the "hormone of joy" of serangeronin);
• During pregnancy contributes not only to the correct development of the fetus, but also the removal of free radicals;
• Regulates blood coagulation;
• Prevents the development of heart disease;
• Contributes to the restoration of metabolic processes;
• Prevents the appearance of varicose
• It helps to cope with the consequences of the stomach and duodenal ulcers (contributes to the rapid healing of the resulting mucous membranes rays);
• Establishes the work of the digestive system;
• Contributes to the strengthening of the visual function (due to the contained vitamin A);
• Quickly saturates the body (no matter how, but it is a high-calorie food product);
• Restores reproductive function;
• Normalizes the work of the urogenital system;
• It helps to get rid of hemorrhoids (it gently lubricates the intestinal walls);
• Keeps the health and beauty of skin, hair, nails.

Application in cooking

As you know, cooks, in the hands of which the butter is causing, use it 100%. Thus, this truly milk product becomes the main ingredient when preparing:

• A variety of sandwiches (oil is used or in a "clean" form, or mixed with a disturbed greens);
• Meat, vegetable and fish dishes;
• Sauces (oil in equal proportions is mixed with flour and performs the function of the main natural binder element);
• Soups and broths (adding a very small amount of melted cream oil significantly enriches their aroma and taste);
• Macaron and cereal dishes (oil does not allow too much water);
• Baking - from bread to buns (especially good, baking from a puff pastry is obtained; because at the expense of light fastenness of oil consistency, all spicy and sweet dishes will acquire a special unique structure).

Although some believe that it is necessary to fry certain products on the butter, it is not recommended to do this, because all the beneficial properties of such an oil will disappear. For frying it is better to use foam butter or, as it is called abroad, oil GCH.

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Creamy oil in our diet is a completely familiar natural product. But the beneficial properties of the creamy oil are questioned by people who are tasty for a healthy lifestyle, leading the arguments that the butter, increasing blood cholesterol, causes the development of atherosclerosis in humans, and is often the cause of disabilities and death of people due to thrombosis, atherosclerosis, ischemia and infarction.

Refusing to the butter, people fall into another extreme: eating spreads and various varieties of margarine, assure that vegetable oils are much more useful than animal fats.

Vegetable oil in its usual form - liquid, which is just seasoned, but not fry on it, of course, is more healthy productthan butter butter. With Margarine everything is much more complicated. Margarine melting temperature is higher than butter, the body digeshes it with difficulty. Almost all the varieties of Margarine enters palm oil, which is a source of cholesterol in the blood. Palm oil is able to "score" a human vessels by cholesterol plaques much faster than the creamy oil. Both margarine and spread, contains hydrogenated fats with carcinogenic activity.

What is useful butter

The creamy oil contains a huge amount of vitamin A, which is necessary to maintain vision, functions of the endocrine system, the state of hair and skin. In the butter there are many also vitamins D, E, K.

The creamy oil contains a huge amount of selenium, which is the most powerful antioxidant, cleansing the body from free radicals. 1 gram of cream natural oil contains more than this important trace element than wheat or garlic. Creamy oil is rich in iodine, it normalizes the activity of the thyroid gland.

Oil acid contained in this product, nourishes and stimulates the intestines. Oil acorns has powerful anticarcinogenic properties. Laurinic acid has antimicrobial and anti-grab properties, Linolenic acid will also protect the body from cancer. The fatty acids of butter are necessary for the synthesis of sex hormones and maintain the reproductive system of the person.

Oleic acid in the composition of butter normalizes the amount of cholesterol in the blood, contributes to the normalization of metabolism and fat metabolism in the body, has an anti-cancer property.

Among fatty acids in the composition of butter should be especially highlighted by glycosphingolipids, which have important purpose - Protect the intestine from infections. These fatty acids are contained in the cream of cow's milk. If the skim milk is constantly drinking - there may be a state of predisposition to an intestinal infection. Constantly degreased milk can not feed children.

Cholesterol, which is contained in butter, is necessary for the body for powering the intestines, as well as a brain, nervous system. The absence of this type of cholesterol in food will invariably lead to pathologies in these systems. It is not worth afraid of this cholesterol: a modeled, butter can not be adversely affected by the state of the joints. By the way: a huge amount of the same cholesterol is contained in breast milk women.

How many cream oil can be used without harm to health?

Creamy oil, like a natural product and very saturated, needs a thorough dosage. Only subject to the reasonable use of this product in food in humans, all the problems that "fighters for life without butter will not say so like saying. For children up to 7 years old Daily rate of drinking oil - 5-10 g per day, for teens and adults - up to 10-30 years old , porridge.

Butter contains a lot of calories, but if it is correct, in small quantities, then these calories are not deposited into fat, but give energy for the body. Creamy oil is necessary for children: it nourishes brain cells and nervous tissue, and this contributes to the development of mental abilities and kid's intelligence.

Butter in the diet of the patient with peptic ulcer of the stomach and intestines contributes to the healing of the damaged mucous membrane. Such people are advised to eat up to 20 g of butter.

During the flu, respiratory viral infections, doctors advise to increase the daily portion of the cream oil to 60 g to protect themselves from infections and increase immunity.

Useful creamy oil recipes

1. Lemon oil, cold. 300 g of softened butter mixed with a juice of one lemon and 50 g finely chopped parsley. The mixture can be salted. Use for morning sandwiches.

2. Oil garlic. 300 g of butter mix with 20 g of crushed garlic. You can add parsley green and salt to taste.

3. Carrot oil. 300 g of butter mix with puree from one welded carrot. Puree better to make a blender. Such oil increases immunity and well affects vision.

4. Searer oil. Fillet of one deck cut. Add 50 g of parsley greenery and 400 g of butter. This oil has anthelmal properties.

5. Oil dopery. 300 g of butter mix with 50 g finely chopped dill. Such oil solves the gas formation problem in the intestine.

6. Honey dessert oil. 300 g of butter mix with 300 g of natural honey. You can store at room temperature: in honey, butter will not turn around and warm.

7. Apple oil. 2 medium apples bake, wipe through the sieve. Add 300 g of cream oil and 3 tablespoons of honey, beat well. Such oil increases the level of hemoglobin.

The beneficial properties of butter will help you and your family do not hurt, subject to the performance of the product consumption.