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raw butter health benefits

Raw Butter Health Benefits

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Raw Butter Health Benefits

BENEFITS:

Add flavor to many foods.

Improve flavor, moistness and texture of baked goods.

Good source of vitamin A and D.

Margarine made with polyunsaturated oils has essential fatty acids.

DRAWBACKS:

High in calories, all of which come from fats, which increases the risk of obesity, cancer and other diseases.

Butter is high in cholesterol and saturated fats, which increase the risk of heart diseases.

Stick margarine contains trans fatty acids, which also appear to raise blood cholesterol levels.

Either may be high in salt.

Raw Butter Health Benefits

Butter is unique and very famous by his great taste to in every age of person. butter is also always use in our daily life especially butter can be used in break fast and used in food to make it tasty and unique. American eating habits have changed dramatically over the last three decades, and nowhere is this more obvious than in the supermarkets dairy case, where butter once reigned supreme, we now have a puzzling array of margarine and other substitutes.

Three out of four Americans now use margarine instead of butter because they believe it is the more healthful of the two spreads. Although most people agree that butter is more flavorful than margarine, they also know that its is relatively high in dietary cholesterol and that all of its calories come from fat (the dietary scourge of the 1990s). Whats more the fat in butter is mostly saturated. Saturated fats are presumed to raise blood cholesterol levels more than other types of fat, also numerous studies associate a high fat diet with an increases risk of cancer, so all in all it makes sense to switch to margarine, but does margarine really live up to this reputation as being more healthful than butter. Doubts were raised in 1993s when Harvard researchers concluded that some types may actually increase the risk of heart disease more than butter. Understandably, this added fuel and confusion to the butter vs margarine debate.

Raw Butter Health Benefits

TRANS FATTY ACIDS:

The Cholesterol raising culprits in some margarine are trans fatty acids. Low levels of this fat exist in most animal products, including butter , however margarine is hydrogenated, a process in which hydrogen atoms are added to liquid fats to harden them, hydrogenation creates high levels of trans fatty acids. There is good evidence that trans fatty acids raise the levels of law density liporotein (LDL) cholesterol, which may clog the coronary arteries. 

The initial reports of the Harvard study proclaimed that butter was more Heart Healthy than margarine a position quickly disputed by researchers studying fat metabolism  These scientist conceded that hydrogenation raised levels of trans fatty acids in some margarine  but they cautioned that the saturated fats in butter were even more potent cholesterol raising substances. Once again, the public was left confused by seemingly conflicting data  . 

In reality however the data are not as confusing as they seem, while trans fatty acids do appear to raise LDL cholesterol, they make up a small percent of the total fat intake in a typical diet, accounting for only 2 to 8 % of total calories compared to the 12 to 14 % that come from saturated fats, also liquid and soft margarine are less hydrogenated than the stick types, therefore they have lower levels of trans fatty acids. In short because most of the calories in margarine are from unsaturated fats, it is still healthier than butter, with softer margarine being the best choice.

The American Heart Association stands by its advice of more than a decade, use soft or liquid margarine sparingly as a spread. Check labels an select a product that has at least twice as much polyunsaturated as saturated fat, margarines made from canola, safflower, sunflower, and corn oil are the best choice. For baking use as stick margarine that list polyunsaturated or monounsaturated oils as the first ingredients. Avoid products with hydrogenated or partially hydrogenated oils they contain more trans fatty acids than the other types do.

Raw Butter Health Benefits

A MATTER OF CALORIES:

Butter and margarine are a major source of fat calories in the American diet. Many people mistakenly think that butter has more calories than margarines but ounce for ounce, butter and margarine have about the same number of calories, the calorie content of both butter and margarine can be reduced by adding extra water, air or both so anyone striving to cut fat in take should read product labels and select low calorie items.

Raw Butter Health Benefits

A QUESTION OF FLAVOR:

its no secret that butter tastes better than margarine but its also increasingly difficult to tel the difference. Whipped or light butter often loses some of its natural flavor conversely, mixing a little butter with margarine gives it a more buttery taste. Butter substitute powders or sprinkles are virtually fat free deriving their flavor from the essence of butter. These products wont spread but they meld when sprinkled on vegetables or other hot dishes. 

Salt is used to flavor both butter and margarine, anyone on a low sodium diet should look for unsalted varieties.

Raw Butter Health Benefits

MODERATION IS THE KEY:

Used sparingly, both butter and margarine can be incorporated into a healthful diet, its all a matter of moderation, a little butter goes a long way a teaspoon imparts as much flavor as a tablespoon, with one third the fat.

Further reduce butter or margarine by combining it with herbs, spices or low fat ingredients, for example: flavor baked potatoes with chives and blended nonfat cottage cheese. When making cakes, pastries and other baked goods cut the amount of butter or margarine by on third to on half, top whole grain breads with fruit preserves.

Raw Butter Health Benefits

Raw Butter Health Benefits

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