Eating butter is a daily practice for many. We use it for butter sandwiches, add it to various dishes and baked goods. Some nutritionists recommend limiting its use, but other doctors see no contraindications. However, it is important to distinguish between which oils are beneficial and which are best avoided. We remind you that high-quality butter must be made from natural milk cream with a fat content of 61.5% to 85%.

One of the most beneficial aspects of butter is its vitamin A content, which is important for the normal functioning of the thyroid and adrenal glands. Butter also contains lauric acid, which helps fight fungal infections.

With the help of lecithin contained in butter, you can lower the level of "bad" cholesterol in the blood. In addition, thanks to antioxidants, this product can fight free radicals that cause cancer.

The content of vitamins E, K and antioxidants in butter strengthens blood vessels and improves their elasticity. Also, a significant amount of linoleic acid in this product gives it anti-inflammatory properties, promotes muscle growth and increases immunity.

It is worth noting that butter can protect against caries, strengthens bones and joints, and is also a source of arachidonic acid, which is important for brain health and activity.

However, it must be remembered that this is a high-calorie product, so people on a diet should be careful with its use. Also, butter can be difficult to digest due to the content of saturated fats of animal origin and increase the risk of cardiovascular diseases due to an increase in the level of "bad" cholesterol in the blood.