The rich­ness of but­ter

An es­sen­tial bak­ing in­gre­di­ent, but­ter en­hances a va­ri­ety of dishes with its vel­vety smooth­ness and creamy flavour

Landscape (UK) - - Con­tents -

But­ter is A milk prod­uct, com­posed mainly of fat, but is also a rich source of many vi­ta­mins. Pub­lic and sci­en­tific opin­ion is now chang­ing in favour of but­ter con­sump­tion, pro­vid­ing it is done in mod­er­a­tion. Its high sat­u­rated fat con­tent can raise lev­els of high-den­sity lipopro­tein (HDL), the ‘good’ choles­terol, as­so­ci­ated with a lower risk of heart dis­ease. But­ter pro­vides vi­ta­mins A,E, D and K2. Stud­ies have shown that but­ter made from grass-fed cows has high amounts of healthy fatty acids. The ori­gins of but­ter go back ap­prox­i­mately 10,000 years, when an­i­mals were first do­mes­ti­cated. Sailors in El­iz­a­bethan times were guar­an­teed ¼lb of but­ter a day in their ra­tions, and it was an old English cus­tom to present new­ly­weds with a pot of but­ter as a wish for fer­til­ity and pros­per­ity.

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