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Fermented milk products: health benefits and harms

Fermented milk products: health benefits and harms.

So, fresh milk is good, but fermented milk products are still better. It is better to replace fresh milk with fermented milk products, such as cheese, cottage cheese, feta cheese, kefir, acidophilus, yogurt, sour cream. In kefir, for example, there is an acidophilus bacterium that kills E. coli, displacing parasites, pathogenic microflora from the intestines. Drink kefir and you will provide an invaluable service to your body. This is very far-sighted of you. Matsoni, yogurt are not only tasty, but also very healthy. They are rich in B vitamins. The body takes calcium from these products, which is necessary for life, to strengthen the skeletal system. An interesting fact is that cottage cheese can replace meat. It combines proteins, fats, carbohydrates, vitamins, mineral salts of calcium, magnesium, methionine. But since cottage cheese is a boiled product, it should be combined with “live products”, use it with fruits or their juices, as mentioned above.

Its animal fats clog the liver ducts. How can I avoid this?

Vegetable oil will help. To two tablespoons of cottage cheese, put 1 teaspoon of vegetable oil and two tablespoons of kefir or milk. It is considered the foundation for salads for beauty, health and longevity. It can be diversified with fruits, honey, berries, vegetables, seeds. Cottage cheese can be replaced with soaked feta cheese. Enrich with chopped flaxseeds, pumpkin seeds, nuts and other healthy foods for a healthy meal on your table. What else do we need to pass about dairy and fermented milk products?

Microorganisms capable of fermenting milk continue their activity in the gastrointestinal tract, contributing to the formation of a number of vital vitamins in the body, such as K and B1.

A person is supposed to eat two glasses of fermented milk, 2-3 tablespoons of cottage cheese, 20 g of hard cheese per day, and the latter is not necessary every day. This is a sufficient amount of protein for any organism. To protect ourselves, we boil milk.

Heating milk above 70 degrees Celsius leads to changes in milk that are harmful to health. Boiled cow’s milk turns out to be digested with great difficulty.

In such milk there is no longer any solar energy, no vitamins, no microelements. Even just during milking, nutrients are already destroyed when the sun’s rays enter the milk. Of course, raw fresh milk, purely milked in compliance with all the rules and norms of sanitation and hygiene, and provided that the animal is in ecologically clean conditions, is healthy, is much more useful.

Separately, I would like to say about the beneficial properties of goat milk. In many respects, it surpasses cow’s milk, close to human breast milk. The fat of goat milk contains more polyunsaturated fatty acids (linoleic and linolenic), which are much better absorbed by the body than the fats of cow’s milk. Fatty acids increase resistance to infectious diseases, have an anti-sclerotic effect. Do you know what is in goat’s milk more than cow’s milk? Goat milk contains more calcium and magnesium, iron, manganese and copper than cow’s milk. In terms of vitamin A content, it is twice as great as cow’s. It contains three times more carotene than cow. Ascorbic acid is one and a half times more than in cow. Vitamin PP is three times more. So draw conclusions with which milk it is better to water children and which milk is better to drink yourself. Give preference to goat. The main thing is that the hostess observes the standards of sanitation and hygiene, and the animal is grazed in an ecologically clean region and is healthy.

Accordingly, fermented milk products from sour milk of a goat will be many times more valuable. Milk recipes.

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