Buttermilk is great for baking or even drinking on its own. It contains many essential nutrients. When purchasing buttermilk, it is best to purchase fat-free or reduced-fat buttermilk rather than the full-fat variety.
The traditional type of homemade buttermilk comes with a taste than many will describe as sour or tart, and is the residual liquid that is left over once butter has been churned. Buttermilk is what is referred to as probiotic food that is known to contains living microorganisms which are beneficial to our health. These microorganisms are known to be so powerful that they are capable of surviving through our digestive passages, directly from our mouth to our stomach and become active once they reach our intestines.
Many years ago, buttermilk was obtained as a product for consumption that was left over after skimming butter from milk production. The remaining liquid that was gathered from the milk was then allowed to ferment naturally which soon produced a thin and sweet traditional variation of buttermilk. These days, buttermilk is produced by adding healthy and beneficial living bacteria into low-fat or full-fat milk. This ‘good’ bacteria which is added to milk help to increase many health benefits. Some of the benefits include improved digestion, a boosted immune system, protein intake, and the building of stronger bones. It has also been proven to combat acidity, vitamin deficiency, and even cancer.
Possible short-term side effects
- increased buildup of phlegm
Possible long-term side effects
- weight gain
- increased blood pressure
- increased cholesterol
Ingredients to be aware of
- saturated fat
- lactic acid
- aids in digestion
- prevents vitamin deficiency
- combats acidity
- boosts immune system
- reduced risk of cancer
- builds strong bones
- great protein source
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Written by Rachel Adams | 12-28-2015
Written by Rachel Adams
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