Cultured Milk

Cultured Milk

1 cup buttermilk (cultured) contains:
88 cal;
8.8 gm protein (complete);
 .2 gm fat;
 12.5 gm carbohydrate;
 297 mg calcium;
 320 mg sodium;
 344 mg potassium;
 .1 mg B-1;
 .44 mg B-2;
 .25 mg niacin;
 34 mg magnesium.

Despite its rich-sounding name and creamy-rich texture, buttermilk is a low-calorie form of milk made by culturing skim milk with lactic bacteria. Commercial buttermilk often has bits of butter added to enhance the buttery flavor. It is a good source of calcium, which helps calm the nerves, aids against insomnia, reduces sensitivity to pain, and promotes vitality and endurance making buttermilk beneficial during recovery from operations or illnesses. Buttermilk also supplies a good amount of lecithin and unsaturated fatty acids, which aid against a high cholesterol level. The variety of nutritional elements also aid against muscle spasms and leg cramps. Because it is cultured, it is more easily digested than regular milk, making it especially good for the elderly and for adults who have an allergy to regular milk. Its acidic properties also help the absorption or other nutrients by the body.