Buttermilk is a type of milk that is thicker and richer than regular milk and is a fermented dairy product. It’s cultured and has many uses in baking and cooking.
It’s similar to sour cream, yoghurt and cottage cheese – it has a tanginess and subtle sweetness that makes it a perfect flavour enhancer. It has long been used in baking because it tenderises dough, increases the rise in baked goods and adds flavour.
Many people believe that this kind of milk is healthier than regular milk because it contains more calcium and protein. It can also provide relief from upset stomachs and headaches.
Let’s look at some more reasons why you should choose buttermilk.
Easy to digest
It may be easier to digest than regular milk and other dairy products due to its lactic acid.
Some people with lactose intolerance can drink cultured dairy products like buttermilk, as the lactose is broken down by the friendly bacteria in their gut and there are no ill effects.
May lower cholesterol and blood pressure levels
Some evidence suggests that buttermilk can actually help to lower cholesterol, including the bad cholesterol, and blood pressure levels.
May improve oral health
Buttermilk has anti-inflammatory effects on the cells that line the mouth and gums, and it been shown to prevent gum disease and tooth loss.
What are the downsides?
It can be high in sodium which increases the risk of high blood pressure and this is not good for your heart health.
Additionally, some people may have a sensitive stomach and be intolerant or allergic to buttermilk and experience digestive issues after consuming it. This can result in bloating, gas, nausea diarrhea and an upset stomach.
Buttermilk is a good source of calcium and other important nutrients for building strong bones. It also contains compounds that may improve oral health.
Consume in moderation and if you are allergic or intolerant to it then it’s best to avoid it altogether.