Butter is a popular rich flavoured dairy product composed of milk fat that has been separated from other milk components.
* Margarine is nothing like Butter, but a cheaper substitute for butter that has been predominantly made out of highly unhealthy trans fat (an artery-clogging fat formed when vegetable oils are hardened into Margarine or Shortening).
Differences Between Butter & Margarine
• Margarine is a non-Dairy product created as a substitute for Butter. While originally made from animal fat in the 1800s, today the primary ingredients include Vegetable oil, Water, salt, emulsifiers, and some also include Milk.
• Butter and Margarine are composed of about 85 % fat and 15 % Water.
• Butter is a dairy product (derived from animal fat), while Margarine is a non-dairy product (made using vegetable oil).
Differences Between Butter & Shortening
• Butter has a high fat content, but it is also a dairy product, which means that it also has milk particles as well as a small, but vital percentage of water.
1) Butter is composed of about 85 % fat and 15 % Water.
2) It has additional Milk particles.
3) It melts faster under heat and spreads thinner when melted.
4) Its used for flavour.
5) It cannot usually be exchanged for Shortening.
6) It has uses in the kitchen beyond just baking.
Product Description
History
Types & Varieties
Mechanism of Action
Additional Information
Key Actions
Usable Parts
Directions of Preparation
Recommended Dosage
Its Active Constituents:
• Its very high in saturated (about 70%) fatty acids, and contain a fair amount of Monounsaturated Fats (about 25%) and polyunsaturated fats (2.3%). Around 11% of the Saturated Fatty Acids in Butter are short-chain whereby butyric acid is the most common.
• Butter is excellent in Total Fat, Vitamin A, Saturated Fatty Acid, Monounsaturated Fats, Cholesterol.
• Butter is very good in Energy, Sodium, Vitamin E, PolyunSaturated Fatty Acids.
• Butter has average trace of Vitamin B12.
Health Benefits of Butter
Bones
• Wulzen Factor (a rare anti-Stiffness factor and Hormone-like substance that can only be found in Butter and cream) is protective against calcification of the joints and inhibit Arthritis.
Foods & Bones
Cancer & Tumor Prevention
• Butter from grass-fed animals contain conjugated linoleic acid (CLA) which has been shown to have Anti-Cancer properties and also lowering of body fat percentage.
Foods & Cancer
Cardiovascular System
• It contain HDL Cholesterol which reduces the presence of omega-6 fatty acid (bad Cholesterol which can clog up arteries and lead to atherosclerosis, heart attack, and Stroke).
• It contain dietary saturated fat and Cholesterol which have extraordinary benefits and have been shown to improve Hormone regulation, cell membrane function, raise HDL levels (a good protective lipoprotein) and change LDL particles from the dangerous small dense particles to the benign, large inactivated particles.
Note:
* Butter gets a bad name because of having both Types of Cholesterol, organic Butter does have good Cholesterol at a higher levels than processed Butter and Margarine.
Foods & Cardiovascular System
Digestive System
• Its butyrate (a form of butyric acid) present in Butter, has been shown to reduce inflammation in the Digestive System and has been used as a treatment for Crohn’s disease.
Foods & Digestive System
Energy
• Its MCTs (short- and medium-chain triglycerides) are able to be converted immediately into fuel for the body’s muscles and organs.
Foods & Energy
Eye
• Its a booster for Eye and other eye-related conditions as it contains high levels of beta Carotene which contributes to the protection of the Eyes, stimulating additional cellular growth, retarding the onset of Cataracts, and reducing the chances of macular degeneration.
Foods & Eye
Immune System
• Its MCTs (short- and medium-chain triglycerides) are great in supporting Immune System and boosting Metabolism.
• Naturally it contain high levels of Carotene, which when taken in by the body Fight diseases and provide a boost to the Immune System as it turns into anti-oxidants or convert into Vitamin A.
• Vitamin A boosts the Immune System by stimulating the production of Lymphocytes (the Immune System’s defensive cells that protect against viruses and various diseases).
• Vitamin A is fat-soluble, it can benefit those parts of the body that have fat-soluble membranes, like the Skin, Eyes, mouth, throat, as well as the urinary and Digestive tracts.
• Its a source of ARA (arachidonic acid which is a precursor to several of the Human Body’s signaling molecules that are extremely important to optimal immune response, Infants growth, brain development, and health).
Foods & Immune System
Intestine
• Glycospingolipids (a components of Butter and a special type of fatty acid) can protect the body against a number of gastro-intestinal issues and conditions, and increases defenses in The Stomach and Digestive tracts by contributing to the mucus layers.
Foods & Intestine
Metabolism
• It has more vitamin-A than any other type of vitamin which is beneficial to people with Vitamin A deficient diseases such as Hypothyroidism or other Thyroid related diseases.
• It helps in the proper functioning and regulating of Hormones to be created and secreted throughout the body.
• Its a source of Activator X (a unique Vitamin And catalyst found in grass-fed animals with specific diets), which has an amazing ability to increase the efficiency of the body in absorbing Minerals and taking in nutrients from food sources.
Foods & Metabolism
Musculoskeletal System
• Its rich in Minerals (such as Manganese, Zinc, Copper, and Selenium) which are all important elements in maintaining Bone Health, stimulating Bone repair and re-growth, thus protects against the development of Osteoporosis, Arthritis and other symptoms of premature aging.
Foods & Musculoskeletal System
The Recommended Daily Allowance (RDA) of Butter
The Recommended Daily Allowance (RDA)
(per 100g) of
Butter Oil
The Recommended Daily Allowance (RDA)
(per 100g) of
Butter (Whipped)
The Recommended Daily Allowance (RDA)
(per 100g) of
Butter (Unsalted)
The Recommended Daily Allowance (RDA)
(per 100g) of
Butter (Salted)
Comparative Properties of Common Cooking Fats
Comparative Properties of Common Cooking Fats (per 100g)
Total Fat:
100g
Saturated Fat:
11g
Mono
Unsaturated:
20g
Poly
Unsaturated:
69g
Smoke Point:
225 °C (437 °F)
Sunflower oil (high oleic)
Total Fat:
100g
Saturated Fat:
12g
Mono
Unsaturated:
84g
Poly
Unsaturated:
4g
Smoke Point:
225 °C (437 °F)
Total Fat:
100g
Saturated Fat:
16.5g
Mono
Unsaturated:
23.7g
Poly
Unsaturated:
59.8g
Smoke Point:
257 °C (495 °F)
Total Fat:
100g
Saturated Fat:
7.1g
Mono
Unsaturated:
64.3g
Poly
Unsaturated:
28.6g
Smoke Point:
205 °C (401 °F)
Total Fat:
100g
Saturated Fat:
14.3g
Mono
Unsaturated:
74.5g
Poly
Unsaturated:
11.2g
Smoke Point:
190 °C (374 °F)
Total Fat:
100g
Saturated Fat:
15g
Mono
Unsaturated:
30g
Poly
Unsaturated:
55g
Smoke Point:
230 °C (446 °F)
Total Fat:
100g
Saturated Fat:
17.9g
Mono
Unsaturated:
48.4g
Poly
Unsaturated:
33.7g
Smoke Point:
225 °C (437 °F)
Total Fat:
100g
Saturated Fat:
25g
Mono
Unsaturated:
38g
Poly
Unsaturated:
37g
Smoke Point:
250 °C (482 °F)
Total Fat:
100g
Saturated Fat:
33.8g
Mono
Unsaturated:
11.8g
Poly
Unsaturated:
54.4g
Smoke Point:
165 °C (329 °F)
Total Fat:
100g
Saturated Fat:
41.1g
Mono
Unsaturated:
47.4g
Poly
Unsaturated:
11.6g
Smoke Point:
190 °C (374 °F)
Total Fat:
100g
Saturated Fat:
59.8g
Mono
Unsaturated:
36.8g
Poly
Unsaturated:
3.4g
Smoke Point:
200 °C (392 °F)
Total Fat:
100g
Saturated Fat:
68g
Mono
Unsaturated:
28g
Poly
Unsaturated:
4g
Smoke Point:
150 °C (302 °F)
Total Fat:
100g
Saturated Fat:
91.5g
Mono
Unsaturated:
6.4g
Poly
Unsaturated:
2.1g
Smoke Point:
177 °C (351 °F)