It is important to understand the principles of proper nutrition, to know which foods should not be overused, and which, on the contrary, should be included in the diet. Today, a lot of controversy arises regarding the benefits or harms of butter and the cholesterol content in it.
Butter is a product that is obtained by whipping from cow’s milk. It is a concentrated milk fat containing up to 82.5% fat. It has a wide supply of nutrients.
- Huge amount of saturated fatty acids. A significant part of them is required by the body for full functioning, however, with their increased intake with food, they lead to an increase in low density lipoproteins in the blood;
- Archaidonic, linoleic unsaturated fatty acids. They take part in the processes of excretion of excess low-density lipoproteins from the body;
- Milk fat. It is necessary for the complete assimilation of calcium, which in turn contributes to the release of cells from triglycerides and cholesterol compounds;
- Phospholipids, which normalize the functioning of the digestive system, have a healing effect on damage in the mucous membrane of the gastrointestinal tract and heal ulcers;
- Vitamins A. E, D, C, B. These substances exceed the amount of cholesterol in it; therefore, the ghee helps to strengthen the immune system, protect against infectious diseases.
In addition, the ghee has a number of beneficial properties that have a positive effect on human health:
- Affects the growth and development of muscle and bone tissue;
- Promotes better vision;
- Stimulates the growth of hair and nails;
- Provides a protective and nourishing effect on the skin;
- Has a positive effect on the functioning of the bronchi and lungs;
- Promotes the formation of normal functioning of the nervous system, strengthening neural connections and improving the permeability of electrical impulses;
- Allows children to replenish the lack of organic acids and contributes to more efficient body work during the period of active growth;
- It contains fats necessary for the brain and the full course of mental processes.
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Cholesterol Content of Butter
Cholesterol performs many functions in the human body, among which the most important is the strengthening of the walls of blood vessels, participation in the formation of bile acid, which breaks down fats in the intestine, and the synthesis of various hormones. In addition, in the presence of cholesterol, the cells of the body tissues acquire the ability to divide, which is most important in childhood and adolescence, when the body needs to ensure growth and development.
In cases where the level of lipoproteins is higher than the generally accepted indicator of the norm, diseases of the heart and blood vessels develop. That is why in order to compose a diet and proper nutrition, you need to know how much of it is contained in a certain amount of a product. Is there cholesterol in butter and how much is it?
The answer to the question of how much cholesterol is in butter is as follows: 100 gm of butter contains about 185 mg of cholesterol. In ghee, its content is higher – 280 mg, which is lower than in meat. In addition, the oil also contains calories and fats, which have an effect on increasing the amount of cholesterol. Its daily rate is approximately 30 gm.
Moderate consumption of a product that does not exceed the established daily dose does not harm human health and does not increase cholesterol. In the case of excessive consumption of it in food, serious consequences may appear and atherosclerosis may develop.
If a patient has already been diagnosed with this pathology, one should not immediately exclude the product from the diet, since its effect on atherogenesis is ambiguous. You need to make sure that its amount in the daily diet is not higher than the norm. Many patients in such cases often switch to replacing butter with vegetable oils. But in most cases, new studies show that not only does this not lower LDL levels, but it can also have a negative effect on the state of the cardiovascular system.
This is due to the fact that the fatty acids contained in butter can have a protective effect on the body.
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“Relatives” Of Butter
Currently, some nutritionists argue that instead of a natural product, it is better to use fat-free counterparts, since they do not contain cholesterol and do not cause the appearance of cholesterol plaques. Every year an increasing number of such products appear on store shelves. However, consumers often do not know anything about their composition. But low-fat foods are more harmful to the body than natural foods saturated with animal fats. In their production, palm oil, emulsifiers, flavor enhancers, fillers are used. They are strictly forbidden to children.
Milk fat is well absorbed by the child’s body. The ingredients of the product are also important for adults. Its fat-soluble vitamins are essential for healthy skin and reproductive organs.
Products such as sour cream and cream have a large supply of valuable vitamins and nutrients. Their use contributes to the synthesis of vitamin B6, which is very important for the activity of the entire cardiovascular system. It promotes the removal of excess cholesterol from the body, ensures the normal development of beneficial microflora in the intestines.
Sour cream is the best option for those who decide to change their diet and stop consuming butter. A distinctive feature of this product is that it is much easier to digest and less caloric compared to cream. Sour cream plays a huge role in the absorption of calcium, phosphorus, vitamins E and A. In addition, sour cream is an important source of bacteria necessary for humans.
With high cholesterol, butter is harmful to the body only if its use is not standardized and a person uses it several times a day in large quantities. The use of one sandwich with butter is allowed even with hypercholesterolemia and is not able to greatly increase cholesterol.
With age, each person should control the level of cholesterol in the blood, since an excessive amount of it can lead to the appearance of pathologies of the coronary system. To maintain the lipid composition of plasma, the frequency of consumption of butter with high cholesterol should be reduced to 1-2 times a week.
Thus, you cannot speak of butter as a product that is unambiguously harmful. Its rich composition has a versatile effect on the human body. Despite the prevailing stereotype, its use in food does not lead to an increase in cholesterol levels, and may even contribute to the protection of the vascular walls.
However, one should not forget about the norms for the use of this product.
The calorie content of butter is 748 kcal per 100 grams. But it should be noted that 100 grams is a whole half-pack, and a person usually does not consume it in such quantities.
Being a fairly high-calorie food, butter can lead to problems with excess weight.
But this happens only in those cases when its daily dosage is not observed and the person abuses this product. It is very important not to forget that the composition of natural oil is unusually rich.