Sour-milk products such as kefir, yogurt and sour cream are familiar to everyone. What do we know about buttermilk? Most likely not much. This healthy drink is undeservedly forgotten. In the article, we consider the harm and benefits of buttermilk, why this product is needed.
What is buttermilk?
In its composition, this natural product is very similar to low-fat cream. Therefore, it is very useful for those who have problems with overweight. Despite its dietary properties, this product has many nutrients that determine the benefits and harms of buttermilk.
Once the product was made from liquid that remained after whipping oil. Currently, a natural product is obtained by adding special bacteria to skim milk. In the modern food industry, some manufacturers make both buttermilk itself and many products from it:
- low fat cottage cheese;
- soft low-fat cheeses;
- sour-milk sweet drinks.
If you wish, you can cook the buttermilk yourself at home. To do this, mix 400 grams of nonfat milk with two tablespoons of vinegar or lemon juice. Put the product in a warm place, and after 15-20 minutes the base will be ready.
Composition and nutritional value
Fat-free buttermilk consists mainly of organic acids, proteins, vitamins A, C, D, E, a group of vitamins B. Also in the milk mass there is biotin, PP, phosphatides. 100 grams of the product contains up to 0.5% fat and about 40 kcal.
The benefits and harms of buttermilk for health are determined by the content of a number of trace elements important for the body.
- Lactose. It is necessary for the normalization of the intestines. And also, lactose has a positive effect on the nervous system and helps many vitamins to be absorbed.
- Choline, or Vitamin B4. Restores the liver, removes cholesterol plaques and "repairs" the cardiovascular system.
- Lecithin. An important building material of the body is necessary for the proper formation of tissues and cells.
- Iron, potassium, magnesium, due to which the harmonious work of all organs and systems is ensured.
Beneficial features
The benefits of buttermilk are due to its composition. In addition, it is attributed to low-calorie dairy products, therefore, you can not worry about your figure.
It is important to note that buttermilk contains lecithin, which is directly involved in the synthesis of phosphorus-containing complexes. Given this fact, doctors advise the elderly to use the milk product, women during pregnancy, and children. There is also choline in buttermilk, which positively affects the work of the liver, and also enhances the protective functions of body cells. In addition, the product is used as a mild laxative, which means you can forget about constipation.
Buttermilk can protect the liver from rapid obesity, which is why nutritionists recommend using it for atherosclerosis. The composition of this natural product includes potassium, which positively affects the work of the heart and the state of the vessels. Buttermilk reduces the likelihood of a stroke and heart attack. Due to the high calcium content, nails, teeth and bones are strengthened.
Contraindications
In fact, the composition of buttermilk is quite aggressive for the gastric mucosa, especially if you use natural serum on an empty stomach. Therefore, people with pathologies of the digestive tract should completely abandon it.
Buttermilk is not recommended for people with lactose intolerance. With diarrhea and indigestion, the dairy product also needs to be discarded, because it can only increase fermentation in the intestines.
But with constipation, buttermilk will help gently and fairly quickly solve the problem. You do not need to use a fermented natural product, because it can cause severe flatulence (bloating).
And also do not forget that a person may experience an allergic reaction to any product, which manifests itself in the form of the following conditions:
- nausea
- skin rashes;
- vomiting
- indigestion.
When similar symptoms appear after eating buttermilk, it is excluded from the diet.
Selection and storage
The benefits and harms of buttermilk should definitely be considered if you choose it for diet food. Remember that the product should not freeze or even freeze, as all the healing qualities quickly disappear. Natural buttermilk is not stored for long because of the content of live bacteria in the drink.
How to consume buttermilk
It is most useful to drink such a drink in finished form. So you get a large amount of nutrients at a time. Many chefs prepare delicious buttermilk dishes.
Most often, the drink is used as the basis for the dough when baking muffins, muffins, pancakes, crusts, etc. Thanks to the sour-milk product, the bread becomes airy. You can also cook buttermilk pancakes that will pleasantly surprise your family.
In Australia, soft butter is made from a dairy base, which is distinguished by its delicate taste and low calorie content.
All kinds of useful bacteria and starter cultures can be added to buttermilk, so they get a very tasty product that resembles fermented baked milk.
In order to get homemade mayonnaise for dressing salads, beat the buttermilk with lemon juice, olive (vegetable) oil and egg whites well. Then add the spices and the dressing is ready.
How to replace buttermilk?
Sour-milk product can be purchased at many supermarkets and markets. In industrial conditions, it is made in the following way. Special bacteria interfere with skim milk, and after a while, milk sugar begins to oxidize.
If the recipe indicates buttermilk, the benefits and harms of which are already known, but it is not at hand, you can replace it. To do this, take milk, mix it with fresh lemon juice or vinegar. For one glass of liquid, one tablespoon of an acidic product is enough.
Homemade buttermilk is infused for 15-20 minutes. After thickening the mass, you will get a good natural product of your own preparation. Many culinary specialists successfully use yogurt or whey instead of milk.
Buttermilk products are extremely beneficial to human health. No fermented milk product has as many valuable properties as buttermilk.