The Food Coach

Healthy Food Database - Butter

Butter is made from milk or cream or both, with or without common salt, and contains no less than 80 percent (by weight) of milkfat. Butter is a natural dairy product made by churning or shaking cream until it reaches a semi-solid state.
Category: Oils and Fats
In Season: all year
To Buy: Buy in blocks from the supermarket. Lightly salted butter is used for general cooking, and unsalted butter for baking.
To Store: You can store butter (opened or unopened) up to one month in a refrigerator. Opened butter should always be put in a separate refrigerator compartment or in a covered butter dish to prevent them from absorbing other food odours.
Tips & Tricks: Butter contains 4 grams of fat per teaspoon. Enjoy it in moderation and try to limit intake by spreading it soft - so it goes further. Cool your toast before spreading butter on it. Use olive oil over cooked veggies instead of butter and avoid any bread and butter at night. A serve of butter is calculated per teaspoon.

Nutrition (Per serve):

Weight (grams): 5
Carbohydrates, g: 0.0
Fat (g): 3.9
Monosaturated Fat , g: 1.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 146
Protein (g): 0.0
Saturated Fat, g : 2.6
Vitamin D: Produced in the body by the action of UV light on the skin. Necessary for the absorption of calcium and the regulation of phosphorus; this action maintains bone and teeth health as well as nervous system, heart and muscles and blood clotting functions.

Contraindications:
Taken in excess will accumulate in the body and cause toxicity.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low

Cooking:

Cooking Tips: For baking, nothing really beats butter - use sparingly as a treat.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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