Lent considered strict - during this time the consumption of animal foods such as meat, milk, eggs is not allowed. Many fasting people, especially those who do it for the first time, often greatly narrow their diet and give up many foods that are beneficial to the body. The consequence of this may be poor health or, for example, gastritis. So before you start fasting, you need to think very carefully about how and - most importantly - what to eat during fasting. Do not forget that the period of Lent falls in the spring, when our body needs proper and balanced nutrition more than ever.
IN Lately There are many products that can replace animal products in their beneficial properties. However, for example, soy products are not a complete replacement for the dairy products we are used to. In addition, the taste soy products often leave much to be desired, and there are not so many useful substances in them.
Make your diet more balanced during fasting without extra effort help spreads(from English to spread - “spread”) - nutritious foods, which combine delightful delicate taste and almost all the beneficial properties of butter.
The spreads have a balanced composition and are rich in polyunsaturated fatty acids (linoleic, linolenic, arachidic), which have a beneficial effect on our body, and also contain beta-carotene, which is not only provitamin A, but also has antioxidant properties. The spreads include vegetable oils, which guarantees an almost complete absence of cholesterol. In addition, more soft consistency The spread allows it to be used in cooking more widely than oil. At the same time, the main thing is not lost - high-quality spreads have the taste of butter.
In 2010, GC " Milk product » introduced a new product in its range - vegetable-fat spread « Lenten» 57% fat.
"Lenten"- This useful product without components of animal origin. It contains only high-quality vegetable fats, so “Lenten” is ideal for healthy eating and posts.
Spread "Lenten" does not contain cream or any animal fats, and it not only has beneficial properties, but also a delicious delicate creamy taste - and all this thanks to the unique recipe developed by the technologists of the Molochny Product Group.
Currently, "Lenten" can be purchased at hypermarket chain "Auchan".
Group of companies "Dairy product" was founded in 1999 and is currently one of the leading producers of butter and dairy products in Russia.
Caring for the quality of products, and therefore the health of the nation and its younger generation, has been and remains the main mission of the company since its founding.
At the enterprises of the Milk Product Group of Companies, only natural and environmentally friendly raw materials are used. The production complexes are equipped with modern equipment; highly qualified and experienced specialists work here, ensuring strict control over compliance with production technology and the selection of raw materials.
The products of the Molochny Product Group can be found in stores from Murmansk to Transcaucasia, from Kaliningrad to Sakhalin. Products under the Milk Product brand are present in the assortment of all major federal retail chains, such as "Auchan", "Metro", "Pyaterochka", "Kopeyka", "Dixie", "Magnet" and many others.
Your health is in your hands!
The Kochmeister RUS company, a well-known Russian manufacturer of fat and oil products, at a meeting with journalists on December 4, 2013, announced the release of a new innovative product for healthy nutrition - Gudberg vegetable oil. The new product appeared in 1,500 Pyaterochka stores, as well as in the Narodnaya 7Ya SemYA, Avoska, Magnolia supermarkets and the Globus hypermarket. Active negotiations are underway with other retail operators in Moscow and the regions. The price of oil on the shelf ranges from 40 to 50 rubles per pack of 180-200 grams.
Gudberg vegetable oil is a specialized product for dietary preventive nutrition. New product prevents development cardiovascular diseases, obesity, oncology and is intended for people who care about their health.
The Gudberg creamy vegetable oil line consists of 6 types of oil with a total fat content of 72.5% to 82.5% containing milk fat from 20% to 40%. The innovative oil has a bright creamy taste, spreads well on bread and is ideal for use in cooking.
The possibility of counterfeiting vegetable oil is excluded. Union of Manufacturers food products Customs Union, which initiated the creation of this product category in July 2013, strictly monitors the quality of the products of all project participants.
“The Kochmeister RUS company was one of the first to respond to our initiative to produce butter, received all the necessary documentation and within three months was on the shelves of the largest grocery chains, taking a serious, fundamental step towards the implementation of the state program in the field of healthy nutrition , - Vitaly Zinchenko, vice-president of the Union of Food Manufacturers of the Customs Union, said at a meeting with journalists. - We are trying in every possible way to support this right direction and are constantly expanding the number of Russian enterprises participating in the project for the production and popularization of such an important product for the population as vegetable oil. This is especially true now, when, according to our data, on grocery shelves in 50 percent of cases there is what is only called butter, but inside it is hydrogenated fats or technical Palm oil».
New Product is produced in accordance with the requirements of the national standard of the Republic of Kazakhstan ST RK 2180-2011 “Vegetable butter. Are common technical specifications", which is currently the only current standard for vegetable oil that fully complies with the national legislation of the Republic of Kazakhstan and technical regulations Customs Union. “Not long ago, to my surprise, I saw information on the Internet that GOST for vegetable oil could be cancelled. Our Union immediately sent a corresponding request to the Kazakhstan Association of Technical Regulation and Standardization. In response letter No. 116-EF dated December 2, 2013, the President of the Association E.A. Flesher explained that previously the country had three standards for vegetable oil, two of which were recently canceled as contrary to the new standard ST RK 2180-2011, -
Vitaly Zinchenko reported and continued: “This is not new information, everyone knew about the impending abolition of two outdated standards long before, but some unscrupulous market players decided to take advantage of the opportunity and present the news in a rigged form in order to discriminate against our product, knowing full well that the innovative butter-vegetable oil, due to its health-improving properties and great taste, will become popular among consumers and will be able to conquer the niche now occupied by counterfeit products.”
A unique healthy technology for the production of butter and vegetable oil was developed in the laboratory of the SOYUZ Corporation - an innovative Russian manufacturer fats for special purposes. SOYUZ Corporation technologists have eliminated the main drawback of most margarines and spreads, which contain trans-isomers of fatty acids up to 60%, radically reducing their amount in vegetable oil to 1-2%. Let us recall that the World Health Organization has established a direct connection between the appearance on the market of products with high content trans isomers and an outbreak of cancer.
Additionally, the technology developers enriched the innovative omega-3 oil with fatty acids in an amount of 20% of daily requirement person. “And this is very correct,” noted Vladimir Bessonov, head of the chemistry laboratory, at the press event food products FSBI "Research Institute of Nutrition" RAMS. - For healthy development, a person needs omega-3 and omega-6 fatty acids in a ratio of 1:10-15. Omega-3 is found in fish and in a number of traditional oils for our culture - flaxseed, hemp, mustard and camelina - which are now replaced by 98% of sunflower oil. The dominance of sunflower oil in the nutritional structure, containing 0% omega-3 and 70% omega-6, as well as low consumption of fish, is the cause of an imbalance leading to the development of many diseases. Products such as vegetable oil, rich in omega-3, are extremely necessary for our body.”
Butter and vegetable oil is completely natural product. Due to the combination of butter and a number of vegetable oils, it has an improved fatty acid composition, close to ideal fat. Moreover, the new product is rich in vitamin E and, unlike butter, contains virtually no cholesterol.
“Gudberg vegetable butter turned out to be very healthy and very tasty,” says Vitaly Zinchenko. “I hope that Russians will love it, primarily those who care about their health and their figure, including those who are prone to cardiovascular diseases and diabetes.” The new product is great alternative butter, replete with all its advantages and devoid of its disadvantages. New items can be eaten 4 times more than butter - 60 grams per day - which is especially important on the eve of winter, when our body needs an additional source of energy."
The idea of combining butter and vegetable oil in one product arose in our country back in the Soviet era. It was then that the first developments appeared, which formed the basis of creamy vegetable oil, successfully sold on Russian market since the mid-90s “However, then, during the crisis of the late 90s, Europe was faced with an oversupply of butter and began to import it to Russia in whole ships, selling it for nothing,” Igor Smirnov, general director of the Kochmeister RUS company, told reporters. - Apparently, someone lobbied - and they started calling our vegetable oil a spread on the packaging. As soon as this happened, it was categorically
stopped selling. The name “spread” tells the consumer absolutely nothing about the composition of the product, in contrast to the self-explanatory name “butter and vegetable oil”. Moreover, according to our surveys, people associate the name “spread” with petroleum products.”
In recent years, vegetable oil has become the main fat and oil product on the table of Europeans, largely thanks to the sensational Finnish state program “North Karelia”. At the end of the 60s. Finland ranked first in the world in mortality from cardiovascular diseases. “Just like Russia, this is a country with a cold climate, to keep warm, the Finns ate butter without knowing the measure. The Ministry of Health became concerned about the frightening statistics and developed a program to improve the health of the nation. For 40 years, the country, famous for the quality and taste of its butter throughout the world, achieved that 95% of its population abandoned its consumption in favor of butter and vegetable oil. Mortality from heart and vascular diseases decreased by 80%, Finns began to live 20 years longer. This is a colossal result!” - Vladimir Bessonov told reporters.
The Union of Food Products Manufacturers of the Customs Union adopted the idea of creating oil with mixed composition, so beloved by Russian consumers in the 90s, and turned for a technological solution to the SOYUZ Corporation, known for its strict adherence to the principles of healthy nutrition and currently possessing the most modern equipment. Kochmeister RUS became one of the first companies to create vegetable oil using new advanced technology. “We made a choice in favor of health. We hope that our product with a kind, human ideology will be loved by the consumer and will occupy its worthy niche in the market,” commented Igor Smirnov on the company’s strategic decision.
Olga Grigoryan, PhD, leading researcher at the Clinic therapeutic nutrition Research Institute of Nutrition of the Russian Academy of Medical Sciences, expert of the National Association of Dietetics and Nutritionists:“As a rule, having eliminated meat, eggs and dairy products, fasting people switch to carbohydrates - pasta, potatoes and cereals. In essence, it turns out to be a carbohydrate diet, which is not beneficial for anyone to follow for such a long period. It is likely that you will not lose weight, and may even gain a few extra pounds. Many people forget or simply don’t know that the diet should be balanced - you need correct ratio proteins, fats and carbohydrates. Therefore, if you decide to fast, I advise you to correctly plan your diet with the help of a nutritionist. And don't forget that main meaning Lent is religious, it is a time of spiritual cleansing, and not a reason to lose extra pounds.”
Lenten products - myths and reality
Fresh vegetables and fruits
Vitamins, fiber, minimum calories - it seems that fresh fruits and vegetables are ideal for both diet and fasting. But, unfortunately, in the spring, greenhouse vegetables sold in stores often contain increased amounts of nitrates. And you, hoping to relieve your body, poison it. As for fruits, do not forget that these are, first of all, easily digestible carbohydrates - sugars that can add extra pounds to you.
Crispbread instead of bread
Crispbreads are really healthy: rich in vitamins, microelements and dietary fiber. They are in great demand among those who fast. Now attention! Regular bread is also a lean product: flour, water, yeast, sugar and salt, sometimes it also contains vegetable oil. There are no eggs or butter in regular bread.
Andrey Mosov, head of the expert direction of NP Roskontrol, hygienist: “If we compare the composition of Lenten cookies and regular ones, we will see that they differ little. Today, almost none of the manufacturers confectionery does not use butter in recipes: it is expensive and impractical - the product will have less shelf life than a product with vegetable fat. But in Lenten cookies No egg powder, which is sometimes found in “regular” cookie recipes. As for Lenten cakes, egg products they are also “removed”, but very often both in ordinary and in Lenten cakes and cakes, the cream base is still the same vegetable cream and confectionery fats, which can be a source of harmful trans fatty acid isomers.”
Many people believe that the spread is a low-quality analogue of oil, but they are mistaken. In fact, this is a very healthy and low-calorie product with high nutritional value.
Spread and its types
This combined oil substitute appeared in wide production only in 2003. The name comes from English word“spread”, which literally translates as “spreading”. Since 2008 in Russia, spread has been understood as a food product made from dairy and vegetable fats(not less than 39% of the total mass). The substitute has a plastic consistency and is easily spread on bread.
There are three types of spread:
1. Vegetable fat.
2. Vegetable-creamy.
3. Creamy and vegetable.
Each of these substitutes differs in milk fat content. In the first type of product, this substance should be less than 15%, in the second - from 15 to 50%. The most high-calorie spread is the creamy vegetable spread - this is a product with a milk fat content of more than 50%. In dietetics, all three types are allowed to be consumed.
We cannot ignore the concept of returning the spread to the oil state. If you wish, you can make a full-fledged fatty product from the substitute, but this is impossible at home.
The difference between spread and oil
The only thing these two products have in common is that they are made from dairy cream. If used for manufacturing natural fats(at least 64%), then it will be butter. The spread is a combined product. It should consist of at least half vegetable fats.
To make a substitute, oils such as palm, sunflower, and coconut are used. Most often, the spread includes all three types, but sometimes manufacturers skimp on quality, limiting themselves to one of the cheapest ingredients. It is worth noting that the consistency of the product depends on the concentration of coconut and palm oils, and the enrichment of the substitute with polyunsaturated acids depends on sunflower oil. Olive is often added to the composition.
The production of the spread is based on the hydrogenation of oils. This method eliminates the inclusion of trans fats in the substitute. No more than 8% concentration of these substances is allowed, otherwise the product will be unsafe for the body. In the future it is planned to reduce this figure to 5%. As for butter, butter contains about 10% trans fats, so it overuse, especially in summer time, Absolutely forbidden.
Spread is a food product created artificially. However, it is enriched not only with vitamin complexes and microelements, but also with phospholipids.
Advantages
One of the main advantages of the butter substitute is that due to the low concentration of milk fat, it practically does not contain such harmful substance, like cholesterol. When creating a spread, many manufacturers use transesterification technology, thanks to which the final product is enriched with positive acids, for example, Omega-6. This substance is necessary for the body to normalize activity. of cardio-vascular system and lowering cholesterol levels.
It is immediately worth noting that the spread is the only fatty product allowed for first and second degree obesity. This is not to say that it has few calories, but their amount is significantly less than in the same butter. Also, this substitute can improve metabolism by removing excess acids from the body. The spread is allowed even with strict diets. In addition, it is useful for the prevention of many heart diseases, such as ischemia.
The results of numerous studies have repeatedly demonstrated organoleptic properties product, thanks to which the substitute does not cause allergies and is quickly absorbed in the body.
Vegetable-creamy type
This type of butter substitute has a slightly sweet taste. Its consistency is plastic, therefore, it spreads well on bread. In addition, the product has high biological and nutritional value and is widely used in dietetics.
The indicator of the vegetable-cream spread that distinguishes it from all other types is its combined composition. A truly high-quality substitute must include oils such as palm, coconut and soybean. Cow's milk used only in low-fat form. This spread also contains emulsifiers, natural dyes, flavorings and sorbic acid.
Most of nutritional value substitute is allocated to fats - up to 82%. The remaining portion is equally divided between proteins and carbohydrates. As for calorie content, it should not exceed 670 kilocalories per 100 grams. The shelf life of the product depends on the method of its creation and varies within 120 days. It is recommended to store it in the refrigerator only.
Vegetable fat spread
This type of food substitute contains fats of both plant and animal origin. The product also contains a small amount of butter, so it contains virtually no cholesterol. Indicator of spread of vegetable-fat origin - its minimum calorie content. Per 100 grams of product energy value will be about 360 kcal. As for the chemical composition of the substitute, it is similar to regular margarine.
This type of spread is the lowest in calories, but it is also less nutritious than all the others. The fact is that there is practically no milk fat in it. In production, they are replaced with oil from sunflower seeds or soybeans. This minimizes the amount of trans fats, which impair metabolism and prevent beneficial substances from being fully broken down and absorbed into the blood.
IN vegetable fat spread contains groups of vitamins such as A and D, as well as phytosterols and vital minerals. The product is most widely used in dietetics, as it contains several times fewer calories than butter. In addition, the substitute is recommended in the prevention of serious heart diseases associated with obesity.
It is not possible to return this type of spread, as its chemical composition is significantly different from oil. The shelf life of the product varies within five months.
Creamy vegetable variety
The quality of this type of substitute directly depends on the fat content. Contains mainly oils plant origin. That is why this product so rich in polyunsaturated acids, which help normalize the activity of the cardiovascular and digestive systems.
Creamy-vegetable spread is used less often than other types of substitutes in dietetics, since its fat content significantly exceeds 50%. Sometimes the figure reaches 85.5%. This type of substitute is produced only by transesterification, due to which a large number of trans fats The creamy vegetable spread tastes a little sour. The consistency is noticeably harder than other types. The milk fat ratio in the product can reach 11%.
The creamy vegetable substitute contains many biological fibers, as well as pectin and inulin, which are extremely beneficial for the body. The first strengthens the ionic bond of metals, and the second normalizes digestion. Shelf life in the refrigerator is up to 3 months.
Calorie content of creamy vegetable spread
The energy value is determined by the amount of fat included in the substitute. Both vegetable and animal oils are taken into account. The ratio of these components is approximately 3 to 1. That is why this spread is a herbal product.
The substitute can have either 50% fat or 80%. The most common creamy vegetable spread contains about 72%. There are manufacturers that produce a product with a fat content of 85.5%.
The calorie content of this spread is from 900 kcal. Recommended for people with high blood lipid levels.
Benefits of creamy vegetable spread
This substitute is allowed to be included in the daily diet, as it helps to normalize the functioning of almost all human internal organs.
Its main advantage is its low cholesterol content, which leads to the destruction of arterial walls (the result of the disease can be an ischemic stroke or myocardial infarction).
The creamy vegetable spread contains special fatty acids that improve the functioning of the central nervous system. It also contains a whole complex of vitamins such as A, D, E and K.
Until recently, when you visited a store, you could purchase any product and be sure of its quality, or at least that you bought exactly what you wanted. But today, literally each of us can easily miss - you buy one thing, but read the ingredients, and begin to understand that they slipped something completely different. A striking example of this, which every housewife has probably encountered, is butter. “So what is this, plant-based?” - a thought flashes when back side of a square pack of “creamy” you can read the ingredients in small letters. Well, it turns out that our favorite creamy (looking) butter today may well be vegetable.
Let's understand all the wisdom that resourceful manufacturers generously gift us with. Finally, let's find out whether vegetable oil is butter or sunflower, how they differ and which one is healthier. And of course, you can’t do without little tricks: is it possible to replace it with a vegetable one if you don’t have it at home and you’re already busy preparing the dough?
Vegetable oil
All oils that are classified as vegetable are made from plant seeds and nothing else. In our country, perhaps the most popular vegetable oil is sunflower, followed by olive, corn, flaxseed, pumpkin, and so the list can be continued almost indefinitely.
How is oil obtained from plants?
- Cold pressed - crushed seeds are pressed. The liquid that is formed as a result is the very oil that we use.
- Hot pressing - the seeds are crushed, heated to a temperature of 100 degrees, and only then put under the press. Under the influence of temperature, the seeds secrete fat more actively, which means more oil will be produced.
- Extraction is perhaps the most unhealthy method. Any of them can be easily dissolved with gasoline. It is to them that the seeds are poured, and after they give up all their juices, they begin to evaporate the gasoline. As a result, it burns and only oil remains.
Refined or not, what's the difference?
After the oil is obtained, it goes through several purification modes:
- Unrefined oil is a product that has been filtered from all kinds of impurities. It has a thicker, richer consistency and color. If such oil is stored for a long time, a light sediment will appear at the bottom. This oil is not particularly suitable for frying, but it is better to season cold dishes and salads with it.
- Refined vegetable oil is a product that has undergone not only a filter, but also a number of other additional purifications. This oil does not foam when frying, has no pronounced taste or smell, and is stored much better. It is used to make margarine, mayonnaise, and is used in canning and cooking. Refined oils They are tasteless and odorless, and their smoking point is almost twice as high. They are much more convenient to use.
The benefits of vegetable oils for us
To talk about the benefits of each specific species, you need to take into account what plant it was obtained from. After all, each of them gives the oil only its inherent vitamins and useful substances. Let's think about what our vegetable oil is: sunflower, peanut or soybean? So, olive oil, for example, can lower cholesterol, pumpkin and flaxseed are rich in Omega-3 and Omega-6 fatty acids, and corn oil contains twice as much vitamin E as sunflower oil. But all these oils, regardless of their origin, are united by their high content of polyunsaturated fatty acids. It is they who take an active part in the creation of new cells, which means they are very useful for our youth and health in general.
Butter and spread
It is obtained from cream collected from the surface of milk and churned. That is, they are obtained from animal products. Today, manufacturers often add vegetable oil to the composition of such a product. Is it creamy or sunflower, you ask? It all depends on the composition. But remember, real butter can never be cheap. If you notice such an oddity in the price, then carefully read the composition. Surely it will indicate the addition of vegetable fats. According to GOST, since 2004 all manufacturers have been obliged to call such products not “butter”, but “ creamy product"or "spread". This oil is a creamy vegetable oil, but the percentage of both components should be indicated on the packaging and may differ significantly.
How is the spread different?
The advantages of this oil include its soft and pliable structure. It does not harden in the cold and is easy to spread on bread due to the fact that it contains vegetable oil. Is it creamy or sunflower? Rather, it is a mixture of two types: vegetable and animal fats. It will be very good if the manufacturer adds exactly this to such a product sunflower oil, then you don’t have to worry about your health again. But there are also those who are trying in every possible way to save on production and at the same time increase sales. That’s when the well-known in cosmetology comes into play vegetable fat, this is palm oil. This product is cheap and has similar properties to butter made from pure cream - it hardens when cooled. It is convenient to use as a substitute for animal fat, you just need to add a little taste and aroma. Special harm There will be no benefit from such a replacement, but there will be no benefit either. Therefore, standing in front of a store counter, think about who benefits from such “availability”, the manufacturer or you? It’s better not to save extra money for your health, so even when buying margarine or baking spread, try not to take the cheapest one.
Is it possible to replace butter with vegetable oil?
This question has probably been raised by every housewife. At the most crucial moment, you open the refrigerator, and the butter is out! Will I really have to give up baking, after all, I planned to? In fact, vegetable oil may well help you out. This creamy product has a high cholesterol content, but vegetable products do not have it, so this fusion will be quite good. On taste qualities this will not be reflected at all, because ordinary refined fat has neither taste nor smell, but at the same time it is fat, albeit vegetable. You just need to remember that you need to add a little less vegetable oil than indicated in your favorite recipe. For example, a pack of butter weighing 220 g should be replaced with ¾ cup of vegetable oil.
About proper use, or How not to harm
Now you know a little more about what vegetable oil is - butter or sunflower, why it is useful and how it is produced. But there is one more factor due to which such oil can serve an evil purpose, and one should not forget about it. This is the correct observance temperature regime when cooking. Each type of fat has its own specific heating point. If you overheat the oil, it can form carcinogens that end up in your food. Determining this point is quite simple - if the oil in the frying pan begins to smoke or burn, then you have clearly overheated it, and it is better not to use it for food. For frying food at high temperatures(for a wok frying pan, for example), it is better to choose special oils with high level smoking.
By the way, butter begins to smoke already at a temperature of 170 degrees, but refined corn, sunflower and palm oil only at 232. It is always better to use for salads or sauces; they are not suitable for frying. And also do not forget that the longer your dish is exposed to heat treatment, the more it loses vitamins and benefits for your body.
We hope that this information will be helpful. Let culinary creativity brings you pleasure and gives you new unexpected discoveries. Cook tasty and healthy!
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