Everyone now is really concerned about what food is good for one's health. This consciousness is surely beneficial because food manufacturers tend to come up with better formulated food, or to breed healthier sources of animal meats. Unfortunately, there are market players who mislead the public about other products, instead of thinking up ideas to make their products better sources of nutrients.
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Take for example how we were led away from spreading butter on our hot "pandesal" or aromatic toasted bread. Butter is surely a rich source of beneficial nutrients; start reading this article and read for yourself what you have deprived your body of.
Butter is a soft yellowish or whitish emulsion of butterfat (the natural fat of milk), water, air, and sometimes salt, churned from milk or cream and processed for use in cooking and as a food. This food is a source of vitamin A and iodine, which are needed for the health of the thyroid and adrenal glands, both of which play roles in maintaining the proper function of the heart and cardiovascular system. This creamy food contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter is also another source of antioxidants like vitamins A & E, and the mineral selenium. Its selenium content is even higher than those in herring and wheat germ on a per-gram basis.
Going back to our basic nutrition knowledge, we all know that vitamin A from butter is essential to a healthy immune system as it strengthens our resistance to infection.
Equally important like vitamin A is butter's short-and medium-chain fatty acids (like those found in virgin coconut oil). These short-and medium-chain fatty acids protect against pathogens and have strong anti-fungal effects. Butter thus has an important role to play in the management of candida overgrowth.
If you have bone problems, butter on your daily bread will give you your needed vitamin D, which is essential for the proper absorption of calcium, necessary to having stronger bones. Another important nutrient in butter is glycospingolipid, a special category of fatty acids that protect against gastrointestinal infection. The cholesterol in butterfat promotes the health of intestinal walls and even protects against cancer of the colon.
The notion that the frequent use of butter makes you gain weight is a misconception. The short-and medium-chain fatty acids in butter are not stored in the adipose tissue, but are used for quick energy. Moreover, butter in our breakfast meals gives a high satiety value that makes us skip those unnecessary morning snacks that add to our caloric intake.
It has truly been our pleasure writing an informative, article for the betterment of your health. Now that you know all the good qualities of butter, will you still have second thoughts in spreading butter on your bread?
Source: Manila Bulletin
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