List of Dairy
Dairy Articles
About Dairy products
Dairy products are products made from cow’s or goat’s milk. They are an excellent source of protein, essential amino acids, and calcium.
Milk is the primary source of nutrition for any organism. Through the mother’s milk, a person gains strength and grows from birth.
The benefits of dairy products
Since ancient times, milk products are especially valuable and healthy. Dairy products are useful for their protein, essential amino acids, and carbohydrates for the development of the body, phosphorus, potassium, calcium, vitamins D, A, and B12.
Yogurt, cheese and milk are good for teeth, joints, and bones. Fresh dairy products fight free radicals, reduce the effects of radiation, remove toxic substances and heavy metal salts.
Kefir and fermented baked milk are recommended for diseases of the gastrointestinal tract. Kefir fungi restore beneficial intestinal microfrol, strengthen the immune system, fight against dysbiosis, chronic fatigue, and insomnia.
Sour cream is a real storehouse of vitamins (A, E, B2, B12, C, PP). It is needed for bones and the esophagus. Cottage cheese is famous for its high content of calcium and phosphorus, sodium and magnesium, copper, and zinc, which have a beneficial effect on brain function. Cottage cheese is especially beneficial for the elderly.
Butter contains a lot of proteins, carbohydrates, vitamins A, B, D, E, PP, iron, calcium, magnesium, phosphorus, sodium, copper and zinc. The oil normalizes the functioning of the nervous system and the brain. But the product contains a lot of calories, so it is worth using it wisely.
The harm of dairy products
Despite all the benefits, dairy products can contribute to the development of various diseases. Especially if kefir, cottage cheese or yogurt are made from unnatural milk, with the addition of preservatives.
Often milk causes allergies or individual intolerance to the protein lactose.
In cottage cheese, sour cream, or cheese there is casein, which can accumulate in the body, it sticks together food and complicates its processing.
Frequent consumption of unnatural dairy products leads to constant fatigue, flatulence, diarrhea, headaches, clogged blood vessels, atherosclerosis, and arthrosis.
How to choose the right dairy product
If you want to experience all the benefits of milk, then give preference to country milk. After buying it, it is better to boil it, because farm cows or goats are not immune from disease.
If it is not possible to buy natural milk, then when choosing in a store, pay attention to the type of milk processing. It is better to make pasteurized milk (heat treatment of milk within the range of 63 ° C), sterilized (boiled) weeks, where all useful substances are killed.
Please note that the packaging states that the milk is “selected whole”. This means that the drink is made from raw materials of the best microbiological indicators and from permanent proven farms.
When choosing kefir, study the release date and the percentage of the fat content of the product. Do not buy old kefir with a low percentage of fat (less than 2.5%). There is practically nothing useful in such a product.
High-quality cottage cheese is white in color with a light creamy tint. If the mass is snow-white, then the product is fat-free. Good cottage cheese has a neutral taste, with a slight sourness. If bitterness is felt, then the mass is overdue.
When choosing yogurt, study its composition, release date, and shelf life. “Live” yogurts are stored for no more than three days. The number of beneficial bacteria in yogurt is reduced by 50 percent on the second day. A high-quality product should contain milk, cream, bifidobacteria, and a yogurt starter culture.
Expert commentary
Milk is such a complex product that we have not even come to a full understanding of how much benefit it brings to the body. The only limitation is a genetic predisposition, when adults may have lactose intolerance. Then the whole milk causes gastrointestinal disturbances. But these people tolerate fermented milk products (kefir) well. In pasteurized milk, nothing useful remains the same protein and calcium.
Needless to say about yogurts with fillers, unless they are thermostatic and obtained in the usual way – by fermentation. Cheese and cottage cheese are a storehouse of trace elements and vitamins. There are B vitamins, fat-soluble vitamins A, E, and tryptophan, the precursor of serotonin. Good quality cheese has a beneficial effect on the nervous system: relieves nervous tension and anxiety. It is even recommended to eat a piece of cheese before going to bed.