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The Many Benefits Of Buttermilk
Everyone knows that milk is good for the bones and is generally considered a healthy part of any diet (assuming you’re not lactose intolerant of course). But did you know that there are other types of drinkable milk-derived products which offer the same benefits?
All dairy products like yogurt, cheese, and butter are derived from milk (No, eggs are not dairy products, regardless of what you may have been told). During the process of making each of these, byproducts are also developed. When milk is churned and allowed to ferment into butter, the leftover liquid from this process is called buttermilk. Traditionally, buttermilk was unpasteurized and simply used as soon as the fermentation process was complete. Most commercially available buttermilk today is pasteurized, and the lactobacillus acidophilus bacteria is reintroduced afterwards.
Buttermilk is often used as an ingredient in certain baked goods like biscuits, or breakfast items like buttermilk pancakes. It can be used with other dishes as well to add it’s distinct flavor: A slightly sour, tangy taste that can add a pleasant punch to many foods. The use of buttermilk also changes the consistency of baked goods by breaking down the gluten strands in the dough, resulting in a softer and fluffier consistency.
While it is not consumed as a beverage nearly as often as regular milk, it is entirely safe to drink and is filled with nutritional benefits.
Buttermilk is a great source of calcium
This is probably the first thing people learn about the health benefits of milk, that it is rich in calcium and helps strengthen and grow your bones. Buttermilk is also a fantastic source of calcium. One 8-ounce cup of buttermilk contains approximately 284 milligrams of calcium. While slightly less than regular milk (305 milligrams) it is still one of the best sources of calcium you can find. You need around 1 gram of calcium per day, so one glass of buttermilk gives you 28 percent of that amount.
Buttermilk is also a good source of other vitamins and minerals
It is rich in riboflavin (vitamin B2), offering 377 milligrams per cup. It is also plentiful in phosphorus and potassium, with 218 and 370 milligrams per cup, respectively.
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