Good butter on your bread is necessary, so choose cream butter

Butter is still one of the most important and most used foods in our daily package. Despite all kinds of oils and vegetable fats, we still bake and fry with it, spread it on our sandwiches, bake cakes, pies and biscuits with it and use it to stick the strawberries on a biscuit. No wonder that the food industry is doing its best to make our butter even better, healthier and tastier (and above all more expensive!) With adjustments and additives, but is that really wise? Low-fat margarine with added omega3 can at some point cause you to smell and taste fish when you prepare a dish with it. Consider mashed potatoes, for example.

Choose good butter

Good butter, or in other words “cream butter”, is concentrated milk fat and is made from cow's milk. Good butter consists of about 82% animal fat. The rest of the weight is water. Good butter can be bought salted, but also unsalted. Often one has to look closely at the packaging to see if the good butter is salted or unsalted. The packaging usually looks almost the same. With the same colors.

This is annoying for people with high blood pressure, because they like to avoid the extra salt in the factory packaging. Manufacturers should be allowed to take that into account. Also for children who are less than a year old, salt is a factor that can best be avoided. After all, from about 7 months, little ones start to eat bread.

Besides salt, good butter also contains vitamins A, D and E, as well as calcium, phosphorus and sodium. Good butter is a real natural product. Sometimes there is a price difference in the supermarket between packages with the term “butter” and packages with the term “butter”, but that is nonsense. Butter is the only butter that can be called butter by law.

Good butter is not only delicious on a sandwich, but you can also bake potatoes and meat in it. After all, good butter only burns at a high temperature. After searing, also use virgin olive oil to fry meat and other products. That only improves the taste. In addition, cookies, pies and pies also taste better when baked with butter instead of margarine. The only downside to good butter is that it has a bit more saturated fat than most other products we use for the same purposes.

It is therefore advisable not to use too much of it per day. That is not really necessary. After all, a sandwich does not have to be spread thickly with butter, but a thin layer of butter under the topping is enough, for example. A piece of meat can also be baked in a little butter. Only a small piece of butter needs to be melted, which just greases the bottom of the frying pan. After that, only a few small pieces of butter and / or a little olive oil are needed to keep the meat from burning.

On the other hand, some saturated fats are also necessary in our diet. Eating only unsaturated fats is also not completely healthy. Good butter is also better than the factory-processed and supplemented varieties, because it does not require chemical processes in its manufacture, but is made according to a natural process.

Margarine is not made from milk fats, but from refined oil, fats and also has a number of additives to adjust the color, taste and firmness, so that it resembles butter, but margarine is not real butter. Margarine and low-fat margarine both undergo chemical processes that are not involved at all in the manufacture of butter.

Low-fat margarine is manufactured from vegetable oils to which fats, water and vitamins A, D and E are added. Some types of low-fat margarine are additionally added in the form of omega3 fatty acids. Omega-3 fatty acids are obtained from cod liver oil, among other things, and those who have a good taste can often taste that taste of fish, especially if a tub is a bit older, but is definitely not over the date. In addition, substances are added to the low-fat margarine, making the product smooth and homogeneous. Halvarine therefore has nothing to do with a real natural product, just like margarine, but it does contain fewer calories than butter and margarine.

Besides the good butter, all kinds of baking and frying products have been manufactured. Manufacturers all screen with terms such as less fat, less saturated fatty acids and more unsaturated fatty acids. However, every product developed contains more and more artificial additives, which do not belong in it at all and not all of which are harmless. However, coconut oil and virgin olive oil are, in addition to good butter, also good natural products for baking.

Every person needs fats. Fat ensures that certain nutrients, such as the vitamins from our fruits, vegetables and meat, can be absorbed into the body. The fat binds to the nutrients and vitamins. Without the fat, those nutrients and vitamins would leave the body before they could have any effect on our health.

Fats, for example, are necessary for the maintenance of the brain. Incidentally, saturated and unsaturated fats work together to process the food properly. Too much of one kind is just as bad as too much of another.

Our brains are largely made up of fat. Those who want to maintain their own brains cannot therefore exclude all fat from food. The saturated animal fats are also important. In children, the brains still have to grow and they also need fat. Not excessively, but they can't do without fat either.

Because of the slim line, many people tend not to put butter on their bread, but that is not entirely sensible. With butter, not only does the bread taste better and the sandwich is less dry, but that way you will at least get some of the necessary fats. That does not have to be much and it is therefore not necessary to spread the sandwich thickly with butter. It is enough to spread thinly, but make sure you take a good product that your body is grateful for.

The tastiest butter is often farm butter. Butter that is made directly on the farm. This is not always the same in quality, because it is made from the milk of cows that live on that particular farm. In a factory, the milk from different farms is mixed, so that the quality and taste always remain roughly the same. There is a difference with farm butter because the milk often comes from a single breed of cow.

In addition, there is a difference between butter from cows that walk outside in the pasture and eating fresh grass and cream butter from cows that are in the stable and receive hay. Butter that is obtained from the milk of cows that walk in the pasture is called “grass butter”. Grass butter often tastes better than regular butter, because cows in the pasture are fed various herbs along with the grass, which gives the butter that is made from their milk a more intensive, spicy taste. Grass butter is usually on sale mainly in the spring.

As more processed products come onto the market that manufacturers would like to see as a substitute for butter, there are growing calls to return to the natural source of the fat: the good butter or rather: the butter. If you use it wisely and use it sparingly, you will not only eat better, but also healthier and more natural. The above vision differs from what the Netherlands Nutrition Center recommends in 2019, but it is up to you to choose what you think is right.