Terrible things happened. Almost all of them contain carcinogenic substances, that’s where the fun ends

Butter is one of the most used foods in every Czech household. Although it did not have the best reputation for some time and was replaced by vegetable fats, today it is once again considered the best possible fat that can be used in cooking as well as in the cold kitchen.

It’s not just like that

In itself, it is really a quality product that cannot be faulted. However, as it turns out, the problem may lie in its production, packaging and storage. There, apparently, big problems are brewing, which can take a heavy toll on frequent consumers of butter.

As a German magazine discovered in a butter test Eco Test, virtually any butter contains an unacceptably high amount of mineral oil. Excessive values ​​were detected in nineteen butters out of a total of 20. So it can be said that this is a widespread issue that most probably does not escape the Czech Republic, and not only when it comes to butters that are imported to us from Germany.

The problem with mineral oils is that, although there are values ​​that products should not exceed, this is not enforced or penalized in any way within the European Union. The manufacturers seem to be guilty of this, and even if the problem is already known, they do not solve it in any particular way.

What does it pack in?

At the same time, there are already studies that clearly show that mineral oils are stored in the body and do considerable mischief there. By the way, they are associated with cancer-causing processes, which is really not something to be taken lightly, although it has yet to be definitively confirmed.

Also read: You must throw this butter in the trash immediately. The chain store sold it in quantities, but if you eat it, you will regret it a lot

It is rather interesting that these substances do not occur in butter as a result of some natural process, but are apparently the result of the Schlendrian effect during production, when, for example, lubricants can be released from machines. However, it is also speculated that the current packaging used for butter, which contains various substances, may be behind it. The longer the butters are stored, the greater their content can penetrate into the food itself.

Foto: Shutterstock