Between Tradition and Research
In the 1950s, the Nutrition Bureau of the New York Health Department and other researchers, due to the notable increase in cardiovascular arteriosclerotic disease, advanced the hypothesis that saturated fatty acids (SFA) and cholesterol from animal foods raised cholesterol in the blood. Thus began a period in which butter was replaced by margarine with the thought that the SFA and cholesterol content of butter was harmful.
Today it has been clarified that SFAs are important in human evolution: they are in fact present in greater quantities in breast milk and activate the production of VLDL lipoproteins in physiological processes such as infant growth, fight against infections, physical exercise, breastfeeding. It also emerged that cholesterol, in addition to being the precursor of vitamin D, bile salts, steroid hormones and sex hormones (androgens, estrogens, progesterone), is essential for the formation and repair of cell membranes, for their balance of fluidity in the whole organism and in particular in the nerve cells, and also for the psychosomatic equilibrium.
Demonizing butter is therefore wrong, but using one “of any kind” is a very serious mistake.
Between Tradition and Research
In the 1950s, the Nutrition Bureau of the New York Health Department and other researchers, due to the notable increase in cardiovascular arteriosclerotic disease, advanced the hypothesis that saturated fatty acids (SFA) and cholesterol from animal foods raised cholesterol in the blood. Thus began a period in which butter was replaced by margarine with the thought that the SFA and cholesterol content of butter was harmful.
Today it has been clarified that SFAs are important in human evolution: they are in fact present in greater quantities in breast milk and activate the production of VLDL lipoproteins in physiological processes such as infant growth, fight against infections, physical exercise, breastfeeding. It also emerged that cholesterol, in addition to being the precursor of vitamin D, bile salts, steroid hormones and sex hormones (androgens, estrogens, progesterone), is essential for the formation and repair of cell membranes, for their balance of fluidity in the whole organism and in particular in the nerve cells, and also for the psychosomatic equilibrium.
Demonizing butter is therefore wrong, but using one “of any kind” is a very serious mistake.
Butter is a source of important essential nutrients
From knowledge that is part of the history of nutrition, but also from important modern scientific research, it appears that butter is an excellent source of carotenoids and vitamin A, vitamin D, vitamin E, a natural anti-oxidant, and contains a certain amount of selenium and small amounts of calcium and, due to the presence of short-chain fatty acids, it is easily digested and absorbed, proving to be an excellent source of energy.
The most recent acquisitions have also shown that the constituents of butter, taken together, may help to carry out an anti-inflammatory, anti-carcinogenic action, to protect the mucous membranes from infections, to stimulate the defenses of the immune system, to correct bone development and the production of “good cholesterol”.
Milk and butter contain a series of compounds such as butyric acid, sphingomyelin, lecithin, conjugated linoleic acid and also traces of nicotinamide riboside, a precursor protein of vitamin B3, which determine various beneficial effects on health.
Butter is a source of important essential nutrients
From knowledge that is part of the history of nutrition, but also from important modern scientific research, it appears that butter is an excellent source of carotenoids and vitamin A, vitamin D, vitamin E, a natural anti-oxidant, and contains a certain amount of selenium and small amounts of calcium and, due to the presence of short-chain fatty acids, it is easily digested and absorbed, proving to be an excellent source of energy.
The most recent acquisitions have also shown that the constituents of butter, taken together, may help to carry out an anti-inflammatory, anti-carcinogenic action, to protect the mucous membranes from infections, to stimulate the defenses of the immune system, to correct bone development and the production of “good cholesterol”.
Milk and butter contain a series of compounds such as butyric acid, sphingomyelin, lecithin, conjugated linoleic acid and also traces of nicotinamide riboside, a precursor protein of vitamin B3, which determine various beneficial effects on health.
“Il Burro Nobile” was born from research
To better understand whether and how the diet of the cows can affect the nutritional values of milk and dairy products, in 2011-12 we conducted an important research project with Filiera LattEmilia and in collaboration with the University of Bologna in which samples of milk creams obtained by surfacing from the milk of cows fed differently were analysed.
“Il Burro Nobile” was born from research
To better understand whether and how the diet of the cows can affect the nutritional values of milk and dairy products, in 2011-12 we conducted an important research project with Filiera LattEmilia and in collaboration with the University of Bologna in which samples of milk creams obtained by surfacing from the milk of cows fed differently were analysed.
The analyzed sample
A total of 62 samples were analysed, of which 31 samples came from dairy cows fed in the traditional way and called “witness group” and 31 samples belonging to dairy cows whose traditional diet was supplemented with extruded flaxseed and called “treated group”.
The control group consisted of 400 dairy cows, while the treated group consisted of 300 dairy cows.
The method
The milk creams were taken from the dairies in the Parmigiano Reggiano consortium area, in the provinces of Reggio Emilia, Mantua, Parma and Modena, then stored at -20°C until the fresh churned cheese was produced. All the creams have been classified in relation to the type of feeding of the cows: “Traditional” feeding (grass, hay and concentrate) and “Unifeed” feeding.
Gas chromatographic analysis of total fatty acids was performed on the available samples, and all analyzes were performed in duplicate. 41 fatty acids were identified and quantitatively determined, of which 15 saturated fatty acids (SAFA), 15 monounsaturated fatty acids (MUFA) and 11 polyunsaturated fatty acids (PUFA). From the analysis of the data obtained, it is immediately evident that the administration of flax (treated group) led to a significant increase in the total CLA, in particular in the RA, while this increase was much more contained in the control group with traditional diet.
The results
It can be stated that, during the period of feeding supplemented with flaxseed, a significant increase in the CLA content was recorded for the treated group.
Furthermore, the transition to green feeding caused a considerable increase in both CLA and RA in both groups, as in this phase the administration of extruded flax was reduced, hoping that the decrease in LA contained in the flax, was abundantly compensated by the ALA present in the 20 kg of fresh grass.
Therefore, it is possible to verify how the content of bioactive components is actually increased also in IL BURRO NOBILE obtained from the milk creams of the treated group whose diet included flaxseed supplementation.
The analyzed sample
A total of 62 samples were analysed, of which 31 samples came from dairy cows fed in the traditional way and called “witness group” and 31 samples belonging to dairy cows whose traditional diet was supplemented with extruded flaxseed and called “treated group”.
The control group consisted of 400 dairy cows, while the treated group consisted of 300 dairy cows.
The method
The milk creams were taken from the dairies in the Parmigiano Reggiano consortium area, in the provinces of Reggio Emilia, Mantua, Parma and Modena, then stored at -20°C until the fresh churned cheese was produced. All the creams have been classified in relation to the type of feeding of the cows: “Traditional” feeding (grass, hay and concentrate) and “Unifeed” feeding.
Gas chromatographic analysis of total fatty acids was performed on the available samples, and all analyzes were performed in duplicate. 41 fatty acids were identified and quantitatively determined, of which 15 saturated fatty acids (SAFA), 15 monounsaturated fatty acids (MUFA) and 11 polyunsaturated fatty acids (PUFA). From the analysis of the data obtained, it is immediately evident that the administration of flax (treated group) led to a significant increase in the total CLA, in particular in the RA, while this increase was much more contained in the control group with traditional diet.
The results
It can be stated that, during the period of feeding supplemented with flaxseed, a significant increase in the CLA content was recorded for the treated group.
Furthermore, the transition to green feeding caused a considerable increase in both CLA and RA in both groups, as in this phase the administration of extruded flax was reduced, hoping that the decrease in LA contained in the flax, was abundantly compensated by the ALA present in the 20 kg of fresh grass.
Therefore, it is possible to verify how the content of bioactive components is actually increased also in IL BURRO NOBILE obtained from the milk creams of the treated group whose diet included flaxseed supplementation.