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Wijsman is one of the well-known brands of butter  including in Indonesia. The Wijsman Butter price Jakarta is one that many people want to know and about its nutritional content as well. A large amount of misinformation about such nutrition is spread all over the internet, it is based on poor research or incomplete evidence, while other information may be out of date. The professionals themselves might even tell you things that seem to directly contradict something you’ve read on other time. The good thing about the subject that no one seems to agree on is the health effects of butter and margarine.


What Is Butter And Margarine?

Butter is a traditional food made using whipped cream that normally using as  frying fat, spread or component of cakes, sauces, and pastries. Can also be used as concentrated source of milk fat consists mostly of saturated fat. Due to research linking high intakes of saturated fat with an increased risk of heart disease, public health authorities began recommending that people limit their consumption of butter in the 1970s.


How about the margarine? Margarine is a processed food and the function so the taste will look similar to the taste of butter, and is often recommended as a heart-healthy substitute. Modern types of margarine are made from vegetable oils, which contain polyunsaturated fats that can lower LDL (bad) cholesterol when used instead of saturated fat.


The reason is because the vegetable oils are liquid that put at room temperature which  eventually food scientists changed the ingredients chemical structure to make them solid like the softness of butter. Over the last few decades or ten years, a process known as hydrogenation has been used to harden the vegetable oils in margarine.


Hydrogenation increases the saturated fat content of the oil, but unhealthy trans fats are formed as a by-product. There is a better process called interesterification with the function is to achieves similar results without the formation of any trans fat from that. In addition to hydrogenated or interesterified processed vegetable oils, modern margarines may contain several food additives, including emulsifiers and colorants. To put it simply, butter is basically condensed milk fat, while modern margarine is a processed food product made from vegetable oils.



Butter is a dairy product made by whipping cream or fat from whole cow’s milk and this means that it consists mostly of milk fat. Margarine is a product designed to mimic butter and is usually manufactured from vegetable oil.


Health Benefits of Butter and Wijsman Butter Price Jakarta

Butter has several nutrients that are not found in many other foods. For example, butter from grass-fed cows can provide some vitamin K2 which has been linked to improved bone health. The fact that butter made from grass-fed cows appears to be a better source of nutrients than butter made from grain-fed cows.


The health benefits of butter depend heavily on the diet of the cow it comes from, grass-fed cows are much more nutritious but in many countries their diet is largely based on grain-based feeds.


Butter from grass-fed cows contains more: Vitamin K2, Conjugated Linoleic Acid (CLA), Butyrate and Omega-3.


Vitamin K2

This little-known vitamin could be good to prevent a lot of serious sickness, including osteoporosis, heart disease and cancer.

Conjugated Linoleic Acid (CLA)

Studies show that these fatty acids can have anti-cancer properties and can also help lower your body fat percentage.


The short chain fatty acids found in butter are also produced by bacteria in the gut and can fight inflammation, improve digestive health and can help prevent weight gain.


Butter from grass-fed cows was found to have less omega-6 and more omega-3, which is important because most people already eat too much omega-6 fat.


However, this butter is generally consumed in small amounts, and its contribution to the total intake of this nutrient is low.



Butter from grass-fed cows contains more heart-healthy nutrients than butter from grain-fed cows.


Risks of Eating Butter

Some experts recommend limiting the consumption of butter because it worry about the amount of saturated fat and cholesterol in butter.


High in Saturated Fat

For decades butter has been criticized for its high saturated fat content consisting of about 50 percent saturated fat, while the remainder is mostly water and unsaturated fat. Studies showed that relationship have yielded some mixed results.


Recently, a review of studies concluded that eating less saturated fat was associated with a 17 percent reduced risk of heart disease when replaced with polyunsaturated fat. On the other hand, replacing saturated fat with carbohydrates or protein doesn’t seem to have much effect. Finally, some experts doubt that saturated fat intake is really a cause for concern. The rest still believe that excessive saturated fat intake is a risk factor for heart disease.


In fact, health authorities have advised limiting saturated fat intake for decades. Proponents of this opinion often point to research showing that saturated fat raises LDL (bad) cholesterol levels. It’s true that saturated fat raises higher levels of LDL (bad) cholesterol.


Interestingly, consuming saturated fat actually has several benefits, including improving the blood lipid profile and some scientists believe that. It can also increase HDL (good) cholesterol and change the particle size of LDL (bad) cholesterol which can be considered more benign.


There is not enough evidence to support claims that high intakes of butter or other dietary sources of saturated fat are directly responsible for heart disease. Surely more quality research is needed before scientists can fully understand saturated fat metabolism and its relevance to heart health.



A high intake of saturated fat has always been associated with an increased risk of heart disease, but the evidence is inconsistent.


Why Butter Is Better And Wijsman Butter Price Jakarta

Final Conclusion

Butter or butter and margarine look similar and are used for the same purpose, but the nutritional content is different. While butter is high in saturated fat and margarine is rich in unsaturated fats and sometimes trans fats. The health effects of saturated fat are highly controversial and their role in heart disease has been disputed because there is no solid evidence. This has been going on for already long time and still going on.


Scientists agree that the trans fats found in some margarines can increase the risk of chronic disease. That’s why trans fat-free margarine is becoming more and more common. If you prefer margarine to butter, it’s important to choose a trans fat-free brand and choose products made with healthy oils like olive oil.


If butter is your favourite, it’s important to consider purchasing a product made from grass-fed cow’s milk. In the end there is no clear winner, but we personally prefer less processed foods, like butter. Whatever you choose, consume the product in moderation and not in excess. That’s the reason why many people look for nutritional information and wijsman butter price Jakarta instead of looking for margarine because the benefits and nutritional content in butter or butter are better than margarine.

Wijsman Butter price Jakarta