Butter mistakes that ruining your meals and digestion
Photo: What not to combine butter with (freepik.com)
Butter is an irreplaceable product in the diet, but in combination with certain products, it can not only lose its properties but also become harmful, according to Obet.
What should be known about butter?
As a product rich in saturated fats and fat-soluble vitamins, it plays an important role in our diet. However, not every culinary duet with butter is beneficial. Incorrect combinations can not only burden the digestive system but also complicate the absorption of valuable nutrients.
Combination of butter and red meat
A popular combination of butter and red meat increases certain health risks. Both products contain a high amount of saturated fats, which can lead to an increase in LDL, commonly referred to as “bad” cholesterol. Specialists emphasize that an excessive intake of fat in a single meal has a burdensome effect on the liver and the entire digestive system. Instead of fatty sausage or ham, it's worth making a sandwich with butter and lean cold cuts.
Fish with butter
Fatty fish, such as salmon and mackerel, are sources of valuable omega-3 fatty acids that positively impact the health of the heart and brain. However, frying or baking such fish in butter can have the opposite effect. The saturated fats contained in butter can counteract the effects of omega-3, and an excessive amount of fat in one meal cannot only hinder digestion but also negatively impact the absorption of nutrients.
Butter and fatty dairy products
This is a heavy duet for digestion. The choice of ingredients in the menu is crucial – the combination of butter with fatty dairy products, such as cream or cheese, can be heavy for our digestive system. The high concentration of saturated fats in one dish can make the body less efficient at absorbing protein, the primary nutrient in dairy products. Experts recommend giving preference to light additions, such as fresh vegetables or a small amount of olive oil, which can facilitate the digestion of dairy products.
Better without frying
Butter gives fried food a characteristic taste, but it is not the best choice for this purpose. The point is that it has a low smoke point and quickly starts to burn. It is not suitable for long frying. At most, with it, one can prepare a quick semi-liquid scrambled egg.
This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.
