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Dairy
Buttermilk
Buttermilk is a cultured dairy drink traditionally made from the liquid left after churning butter, though most modern buttermilk is fermented low-fat milk. It has a tangy flavor and is commonly used in baking, marinades, and dressings.
Beneficial properties
contains probiotics when cultured
source of calcium
provides protein
supports bone health
lower in fat than cream
Nutritional highlights
Buttermilk provides calcium, protein, phosphorus, vitamin B12, riboflavin, and often potassium, with cultured varieties containing live bacteria.
Conditions it helps with
Bruises, Sprains & Broken Bones
Includes: Broken Bones
AI-suggested link; verify during admin review.
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Gut Recovery
AI-suggested link; verify during admin review.
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Weak Bones / Osteoporosis
Includes: Osteoporosis
AI-suggested link; verify during admin review.
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