Vaida Kurpienė on the benefits of butter and why our body needs it

Recent research – in favor of butter

“Although butter, like other saturated fats, has long been associated with high cholesterol and associated risks, other studies in recent years have found no direct link between butter consumption and heart disease or diabetes. With food, a person receives only 15-20 percent. cholesterol, and the rest is produced by our own liver, which makes it much faster when consuming many sugars and other fast-absorbing carbohydrates. Therefore, the influence of the consumption of fats, including butter, on the level of cholesterol is probably not as great as previously thought ”, says V. Kurpienė.

At the same time, according to V. Kurpienė, many useful properties of butter have been demonstrated. For example, the short-chain fatty acids in butter can help reduce the risk of inflammation in the digestive system. Natural butter also contains many omega-3 fatty acids that the body needs to protect against inflammation, strengthen the immune and nervous systems, and help prevent cardiovascular disease.

According to the dietitian, butter helps the body absorb vitamins A, D, E, K, which are highly soluble in fats. Finally, according to V. Kurpienė, butter contains conjugated linoleic acid, which can help you lose weight, of course, as long as the butter is consumed in moderation. Researchers have shown that the conjugated linoleic acid in butter can also help reduce the risk of cardiovascular disease and cancer, boost the immune system, reduce inflammatory reactions, and help maintain bone density.

“Of course, butter is valued by many primarily for its flavor properties. However, when the fats that make up butter interact with taste receptors, the human brain secretes pleasure hormones. In addition, other substances dissolve well in fat, so butter can help bring out the flavor of various dishes. So, taking into account the beneficial and flavor properties, butter in the kitchen can be a truly irreplaceable product, it is only important not to abuse it. I usually always have several different types of butter in the fridge, ”says V. Kurpienė.

Analysis by the Doctor of Science: which is better: butter or margarine?

Butter purchases are increasingly diverse

Data from the Maxima retail chain shows that most Lithuanians don’t forget to buy butter when they visit stores. In recent years alone, butter sales at chain stores have grown by nearly two-fifths (37 percent). In addition, Lithuanians increasingly choose vegetable-based vegan butter, whose sales have tripled over the years.

“Lithuanians have always loved butter, but in recent years we have seen even more growth in the popularity of this product. More and more people are choosing butter instead of other alternatives: margarine or fat blends. Also, Butter is increasingly purchased not only for spreading on bread, but also for baking or cooking. For example, more and more butter is being melted or called ghi, which is generally used for frying instead of oil and is valued for its exceptional flavor and nutritional properties, “says Ernesta Dapkienė, director of Maxima’s Department of Communications and Corporate Affairs.

E. Dapkienė also notes that buyers give priority to Lithuanian butter producers, around 70 percent. All butter purchased from retail chain stores is Lithuanian production. Second in terms of popularity is Polish butter.

“When choosing butter, people read product labels more and more carefully and look for the products that best meet their needs, they do not shy away from trying new flavors. For example, the natural and organic butter from the” Greetings from the Village “line “It is gaining popularity today. Residents are also eager to choose lactose-free butter, vegetable or goat butter, and buffalo milk, butter with sea salt, dried herbs or tomatoes, and basil. Seeing these buying trends, they really We can say that Lithuanians are rediscovering butter, ”says E. Dapkienė.