Everyone knows that dairy products are useful for both adults and children. But few people think about which dairy products are really useful. How many preservatives, dyes and other "improvers" are in some of them.

"The benefits of fermented milk products can be judged by comparing it with milk. For example, in an hour milk is absorbed by the human body by only 32%, while kefir, curdled milk and other fermented milk drinks are almost completely."

Milk is more likely to cause allergies. Also, as they get older, some people begin to experience symptoms of lactose intolerance. And lactic acid bacteria produce substances that promote the absorption of milk sugar and hard-to-digest proteins.

At the same time, sour-milk products, along with milk, provide the body's needs for complete protein and calcium, which is necessary for the functioning of the cardiovascular, bone and nervous systems. Only calcium in these products is contained in the optimal ratio with phosphorus and other elements that contribute to its better absorption.

"The main advantage of fermented milk products is that the bifidobacteria contained in them kill pathogenic and putrefactive microorganisms that poison the body."

After a few weeks of consuming fermented milk products, putrefactive processes in the intestine stop, and self-poisoning of the body stops, the normal functioning of the liver and kidneys begins to recover. Fermented milk products are recommended to normalize the intestinal microflora in dysbacteriosis, constipation, colitis, heavy metal poisoning.

It is also helpful to eat them during courses of antibiotic treatment. With their help, you can minimize the negative effect of antibiotics on beneficial intestinal bacteria.

Kefir and its varieties - biokefir and bifidok can be called the kings of the fermented milk kingdom. These drinks contain B vitamins and calcium, yeast, acetic acid bacteria and other microorganisms.

Kefir with a low percentage of fat is the basis of a diet that helps normalize metabolism and bowel function, and lose weight. It is also believed that kefir has a beneficial effect on mental processes, improves memory and gives vigor.

However, the question often arises: is the content of ethyl alcohol in this drink too high and can it be consumed by children? The content of alcohol and carbon dioxide in kefir is determined by its expiration date. In one-day kefir, ethyl alcohol is only 0.07%, but in three-day this level can reach up to 0.88%.

Therefore, the use of kefir is unfavorable for people suffering from epilepsy, since they tolerate the toxic effects of ethyl alcohol worse. The same applies to children, but they should be discussed separately.

Previously, children were recommended to introduce kefir into the diet from two months. Now it is known that it is better not to give kefir or cow's milk to infants, because this leads to a loss of iron in their bodies. Kefir can even provoke microbleeding in the stomach of children up to a year old, because it is characterized by high acidity, alcohol and yeast content, and a coarse protein structure. It turns out that for the digestive and excretory system of the child, the load becomes much higher than with breastfeeding. So modern experts recommend kefir to children only after a year and no more than 200 ml per day.

A few years ago, a new product appeared in the dairy departments of our stores - yogurt. In addition to the new packaging (glasses and plastic colored bottles have become widely used as packaging specifically for yoghurts), it is attractive for its low acidity. For those who had to give up kefir because of its high acidity, yogurt is perfect.

The new product is especially useful for those who live in ecologically unfavorable areas, work in hazardous industries, travel a lot and therefore have an increased risk of contracting intestinal infections through water. In addition, it has all the beneficial properties that are inherent in other fermented milk products.

But that's just what we usually take for yogurt, not always it is. By itself, this product is a fermented milk drink that does not contain any additives. It is very useful, although not so beautiful and tasty. We usually buy yogurts that contain up to 30% of various additives! And these are not only canned fruits, seeds, cereals, but also sugar and its substitutes, starch, stabilizers, emulsifiers, acidity regulators, flavors, dyes...

And no matter what they say about their identity as natural and about harmlessness, it is still better to prefer products without artificial additives.

Another important thing to consider is the possibility of heat treatment. It is those yogurts that really contain live cultures and have not been heat treated that are useful. But they have one drawback - they can only be stored in the refrigerator, and for a few days. But yogurts that have undergone heat treatment and do not contain live bacteria are stored much longer. In accordance with the new rules, only the first version of the product can be called yogurt, which is what is written on its packaging. The rest of the substitutes are usually referred to as yoghurt products or yoghurters, yoghurts and biogurts.

Of course, fermented milk products that are not prepared in mass production, but at home can be called the most useful. Unlike the ones we buy in stores, they didn't have to wait in line to get into the fridge. They contain more lactic acid and bifidobacteria and do not contain artificial additives at all.

To prepare a fermented milk drink at home, you need to know 3 important rules:

1. Only clean dishes can be used to prepare and store yogurt. All cups, jars and even spoons that come into contact with milk and sourdough must be thoroughly washed and scalded with boiling water. Thermometers must be wiped with alcohol.

2. Do not allow the starter or milk mixture to be heated above 50 degrees - this is the temperature at which beneficial bacteria die. Therefore, to dissolve the sourdough, boiled, but already chilled water or milk should be used.

3. The consistency of the final product depends primarily on the fermentation time. The more density you want to achieve, the longer you have to wait for the product to be ready.

How convenient it is to drink yogurt from a beautiful bottle almost on the go, having a snack on a bun! And I don’t want to drink anymore, and I’m not hungry anymore. That's just such a snack may not go for the future. The beneficial properties of a fermented milk drink are not preserved, and in addition, you can catch a cold (yogurt is something from the refrigerator).

Why is it not useful to drink muffins, cookies or chocolates with yogurt? These products do not combine, and the load on the stomach, which must digest what you eat while you are in a hurry, is much increased.

It is undesirable to combine sour-milk products with fruits. How so? Indeed, even their manufacturers add fruits to yoghurts, and “only fresh”, as indicated on the packaging! In fact, fruit acids neutralize lactic acid bacteria, destroying all their benefits. Manufacturers are silent about the fact that their products contain not fresh, but canned or frozen fruits - only in this form they do not oxidize yogurt. Another common combination is tea with milk or cold kefir washed down with hot tea. In this case, it is simply meaningless to talk about the benefits of tea - it does not matter if it is black or green. Milk protein kills the very catechins and flavonoids that make this drink healthy.

“Drink milk children - you will be healthy!” - in my childhood it was an indisputable truth. In very early childhood, my diet consisted of 50% of dairy products. A little later, I already knew that it was a source of calcium. Despite this, from the age of 15, the dental clinic became a “home”, problems began with “critical days”, acne, going to gynecologists and treatment with synthetic hormones.

A few years ago, I recognized the benefits of dairy products and tried to eat "3 dairy products a day", but studying nutrition materials has changed my attitude towards them. I learned the truth about dairy products - it turns out that they harmed not only me. Women who come to me for help with hormonal problems and excess weight usually actively consume dairy products. By doing a dairy sensitivity test, they begin to realize that this is one of the causes of their health problems.

To identify sensitivity to dairy products, remove them from the diet for 7-14 days and feel the difference

• As a result of the use of dairy products, mucus is formed that envelops the walls of the intestine. This interferes with the absorption of nutrients and the elimination of waste toxins and hormones (estrogens).
• Dairy products slow down metabolism, which leads to weight gain, as in 100 g milk contains up to 12 g of sugar!
• Sugar acidifies the body, in order to restore the balance to its previous level, calcium and phosphorus are needed, which are washed out of bones and teeth. This causes osteoporosis in the elderly and osteopenia (lack of calcium in the bones) during pregnancy.
• Dairy products provoke the development of inflammation in the body, an increase in arachidonic acid, which leads to pain during "critical days", worsens the course of women's diseases - PCOS (polycystic ovary syndrome), uterine fibroids, endometriosis.
• In the store, we usually buy skimmed or partially skimmed milk. Together with fat, vitamins A and D are removed from milk, so the benefits of low-fat foods are zero!
• If you turn to Ayurveda, then it is not recommended to eat dairy products for dinner. Especially fermented foods - kefir, hard cheeses. They satisfy hunger, but load the gastrointestinal tract before bed, which leads to the accumulation of mucus and dosha imbalance. Kapha, and as a result - to sleep disorders.

Reactions to dairy products may include bloating, diarrhea, reflux esophagitis with increased acidity of the stomach. Skin reactions are also common - acne, eczema, rash. The respiratory system is also disturbed - coughing, manifestations of asthma, sinusitis appear.

Annemarie Colbin is a doctor, lecturer, and founder of The Natural Gourmet Institute for Health and Culinary Arts in New York City, and author of Food and Our Bones: The Natural Way to Prevent Osteoporosis. In his book, he says that dairy products leach calcium from the bones, and do not retain, as was previously thought. And this process leads to the development of osteoporosis. The doctor emphasizes that women in the United States and Northern Europe, whose diet contains dairy products, are more likely to suffer from osteoporosis, heart disease, and breast cancer. Japanese gastroenterologist Hiromi Shinya in the book "Rejuvenation at the Cellular Level", also writes about the negative effects of dairy products on the body.

Dairy products are notthe only source of calcium

Sardines (with bones), figs, kale, almonds, oranges, sesame seeds, spinach are suitable to maintain the level of calcium in the body. In order not to think about whether I get the norm of calcium from products, I began to take a calcium complex in the form of dietary supplements. For 10 years now, the “correct” calcium complexes have been helping me to keep my teeth healthy - with magnesium, phosphorus, vitamins D3 and C. This complex has supported my health during all three pregnancies (!).

To remove the negative consequences of eating dairy products, you need to:

1. Reduce or eliminate dairy products.
2. Strengthen the work of the liver - add protein products to the diet (methionine for detoxification), vegetables and fruits - a source of vitamins B and C.
3. Add omega-3 to remove the negative effects of casein on the body and restore the intestines.
4. Use spices in the diet - cinnamon, turmeric, cayenne pepper daily to remove mucus formed after dairy products.

Should I cut dairy products out of my diet completely?

Yogurt, cottage cheese, Adyghe cheese, cheese, camembert, brie can be consumed occasionally, but do not focus on these products. If you feel the accumulation of mucus in the form of disturbances in the functioning of the intestines, a slowdown in metabolism, a runny nose, then exclude dairy products.

When I removed dairy products from my diet, I felt an improvement in bowel function. I stopped feeling bloating, gas formation, the weight stopped jumping, I stopped bothering with a runny nose - before I could not do without naphthyzinum in my purse. "Critical days" ceased to be critical and became painless and permanent (here, of course, there was work from all sides, but I think that the harm of dairy products was also significant). Finally, the skin cleared up, and new foci of inflammation ceased to appear. I really felt the difference "before and after".

If you want to improve digestion and reduce intensity pain during "critical days", use at least one recommendation from this article. You can read my opinion on dairy products in Shape magazine in the article “Drink Milk, Will You Be Healthy?” Write in the comments, do you consume dairy products? Have you noticed the body's sensitivity to dairy products?

To receive individual recommendations on nutrition and solve problems with excess weight, hormonal failure, send an application and a story about the problem or disease to the mail [email protected].ru

There are a lot of rumors about dairy products. Someone assures that drinking milk is harmful for adults, someone believes that it causes swelling, and someone recommends this product to those who are seriously thinking about longevity. The site asked Svetlana Vitkovskaya, an expert of the Cheburashkin Brothers agro-industrial holding. Family Farm, to tell her what she thinks about milk and how to use dairy products correctly.

“We are all used to the fact that milk is a drink. However, to call it that way is not entirely correct. Nature conceived it as good nutrition. Breastfed babies are able to digest milk thanks to lactase and renin, the enzymes necessary for its digestion. In an adult, they are produced less, as a result of which milk casein can form dense clots in the stomach.

Why just a glass of milk in itself is much healthier than the same milk, but in the form of fruit and milkshakes? In one hour, milk is digested in the body by 32%. And any additives, be it berries, fruits or vegetables, only complicate the already complex biochemical process. Even milk porridge will be absorbed worse than porridge cooked in water. If you want a more delicate milky taste, you can cook it in butter or ghee.

Getting the most out of milk, it is better to use it as an independent dish separately from other products. From a healthy diet, it is desirable to completely eliminate the combination of milk and meat, milk and fish, milk and bread. Such gastronomic pairs can do yourself much more harm than good. Milk is equally good in any season, both cold and warm. Many warming drinks contain milk. There are several dozen recipes for coffee with milk or milk punches, and the most common ingredients for winter drinks are honey and cinnamon. For a calming effect at night, honey and spices (saffron, fennel, chamomile) can be added to warmed milk. Even rosehip infusion can be mixed with milk.

The process of assimilation of kefir differs from the process of assimilation of milk due to the content of live cultures of lactic acid bacteria in it. Dairy products are generally digested much easier and faster. having a beneficial effect on the stomach and intestines. During the same hour, when milk in the stomach is digested only by a third, kefir is absorbed almost completely - up to 90%. All available useful material- calcium, vitamins and trace elements - dissolve in the stomach in a short time and are quickly absorbed by the intestinal mucosa. Additives in the form of berries and fruits here will be a more useful addition than in milk.

Kefir drink chilled. In the warm season, it is great for a snack, but in winter it is better to drink ryazhenka, which is also a fermented milk product and is made from baked milk.

Everything that is said about kefir in terms of use can be applied to yogurt. It is a self-sufficient dessert. The same additives are suitable for yogurt - berries, fruits, cereals.

What cottage cheese contains a lot of calcium - we know from childhood. But few people know that cottage cheese can be digested in the stomach for two hours. True, in combination with fats and carbohydrates, this rate decreases, and with proteins and vitamin D it increases by 10%. All kinds of herbal supplements (fruits and berries, vegetables and herbs, nuts and dried fruits) also help with rapid absorption. Chilled cottage cheese is considered a summer product, and in winter, hot cheesecakes, dumplings, and casseroles are made from it. It is also often used for a dietary table.

Look for this and other useful information on our website and pages of the PDF-magazine, which can be downloaded or printed - and read anywhere at a convenient time.

Dairy products are easily digested by the human body and are part of numerous diets. Regular consumption of kefir, cottage cheese, sour cream, fermented baked milk, and other products of this category is an ideal way to get the necessary vitamins and minerals that are so important for our health, without harming the figure. We invite you to learn about the properties of the main fermented milk products, how and in what quantity they should be consumed, and in what situations this should not be done.

Calorie table

For those who keep a diet and count the number of calories in products, we have simplified this task with the help of a table of calorie content of milk and sour-milk products. Now let's look at each of them separately.

Kefir

Kefir activates the work of internal organs and is quickly digested by the stomach, therefore it occupies one of the first places in the list of dietary foods. It is worth considering the fact that kefir is a "live" fermented milk product, therefore, it changes its properties during the allowable storage period. This means that fresh kefir has a slightly laxative effect, and on the third day after production it is still suitable for consumption, but changes its properties to the opposite, that is, it acquires a “fixing effect” for the gastrointestinal tract. If you drink kefir in its pure form, then get the freshest product possible. Three-day kefir is more suitable for baking.

Beneficial features:

• restorative effect. With normal tolerance of the product, kefir will strengthen your immune system and contribute to the speedy recovery of strength after an illness or nervous stress;
• Normalization of the digestive tract. Kefir improves digestion and contributes to the normalization of metabolism;
• Cleansing. Regular use of kefir helps to remove toxins and toxins from the body, improves skin condition, prolonging its youth and cleansing it of acne and acne;
• Weight loss. Kefir is included in the menu of the most effective diets and ways to lose weight with the help, as it speeds up the process of splitting fats and metabolism.

Contraindications:

• Individual intolerance;
• Increased acidity of gastric juice;
• Intestinal disorder.

Sour cream

Unlike kefir, sour cream is more high-calorie, but at the same time more nutritious fermented milk product. Sour cream contains vitamins A, B2, B12, E, PP, C, H, as well as trace elements necessary for human health, such as potassium, magnesium, chlorine, phosphorus, calcium, iron, copper, manganese, iodine, zinc, fluorine, and many others. It is important to consider that all this composition and useful properties of the product are related only to natural sour cream. Among store-bought fermented milk products, you can find a sour cream product that has an unnaturally long shelf life for sour cream, and of course, does not contain even half of the substances that are present in real sour cream.

Beneficial features:

• Removal of cholesterol from the body. Regular consumption of this fermented milk product is the best prevention of atherosclerosis;
• Acceleration of the digestion process. A small amount of sour cream added to the first or ready-made side dish contributes to the speedy absorption of food;
• Mood improvement. Sour cream is a powerful natural antidepressant, and in addition, it contributes to the rapid recovery of strength after hard physical labor or nervous stress;
• Restoration of hormonal balance. Of all fermented milk products, it is sour cream that is considered the most effective remedy in this regard. Regular use of sour cream has a beneficial effect on the reproductive functions of the body, prolongs women's youth, protecting them from early menopause, and improves potency in men.

Contraindications:

• Gastritis and gastric ulcer during the period of exacerbation;
• Obesity;
• Individual intolerance.

Yogurt

Trusting persuasive advertising, many girls and women include store-bought yogurts not only in their daily diet, but also in diets that include this fermented milk product. Few people think that the beneficial properties attributed to yogurt are related only to a natural product without various flavors, flavors, stabilizers, preservatives, etc.

When choosing store-bought yogurt, pay attention to its shelf life. In any case, you will not find natural yogurt on the shelves of the supermarket, but at least you can buy a fermented milk product as close as possible in properties to it.

Beneficial features:

• Easy digestibility;
• Normalization of the digestive tract.

Harm:

• Hazardous additives used by the manufacturer to extend the shelf life;
• Unnatural flavors that can cause allergies.

Ryazhenka

Ryazhenka is a natural fermented milk product made from baked milk or cream sourdough, which does not use artificial ingredients. Ryazhenka contains vitamins B, PP and C, potassium, iron, magnesium, sodium, and organic acids necessary for the normal functioning of the body.

Beneficial features:

• Appetite improvement. It is useful to drink Ryazhenka for people, and especially for small children, with reduced appetite;
• Weight loss. Ryazhenka contributes to the speedy digestion of heavy and fatty foods, as it activates the digestive tract;
• Replenishment of calcium deficiency. Calcium deficiency can be expressed not only in the fragility of bones, which you are unlikely to know about if your life is not connected with sports. This problem of modern society is most often expressed in brittle nails, skin and hair problems, and of course, in frequent visits to the dentist. Regularly drink fermented baked milk and enrich your body with calcium - this is not only not difficult, but also pleasant!

Harm

By itself, fermented baked milk cannot be dangerous to health, unless you have an individual intolerance to this fermented milk product. When choosing store-bought fermented baked milk, always pay attention to the shelf life - the shorter it is, the more natural the composition of the product. Store ryazhenka in the refrigerator for no more than a day after opening the package. Do not combine fermented baked milk with protein-rich foods such as meat, eggs, fish, etc.

Cottage cheese

The percentage of fat content of cottage cheese is not an indicator of quality, however, low-fat cottage cheese is still digested faster and easier. Observe the daily intake of cottage cheese - it should not exceed 100-150 grams per day.

Beneficial features:

• High calcium content. Cottage cheese is recommended for all people with normal tolerance to this fermented milk product, and it is especially necessary for pregnant women. During the period of active formation of the bones of the unborn child, the woman's body gives off most of the calcium to the fetus, as a result of which many of them suffer from brittle nails, hair loss and dermatological problems;
• Prevention of various diseases. Cottage cheese is especially useful for people during the period of recuperation after illnesses, and helps to increase immunity. Regular use of this fermented milk product is the best prevention of cardiovascular and pulmonary diseases, disorders of the nervous system and gastrointestinal diseases.

Harm:

• Regular consumption of fatty cottage cheese in large quantities leads to an increase in cholesterol levels;
• People with diseased kidneys should consume cottage cheese in moderation and not too often, due to the high protein content in the product;
• Fat-free and granular cottage cheese is not recommended for people with gastrointestinal disorders;
• With urolithiasis and various diseases of the gallbladder, it is better to refuse to use cottage cheese.

Everyone knows that fermented milk products are not only very tasty, but also have health benefits. I have heard that they increase immunity, prevent the appearance of dysbacteriosis, and due to the high content of calcium, they improve the condition of the skeletal system and contribute to healthy skin. It is useful to use them in the treatment of antibiotics, in case of food poisoning, as well as for people with milk intolerance. However, few people can very clearly explain how fermented milk products are useful, because their range is quite wide.

Classification of dairy products

Many different products from sour milk are produced around the world, but all of them can be divided into the following groups: products of lactic acid fermentation (acidophilic products, yogurt, yogurt, fermented baked milk, cottage cheese, sour cream), and mixed (lactic acid, as well as alcohol) fermentation (kefir , ayran, koumiss). Consider the benefits of each of them separately.

curdled milk

This product is obtained by fermenting pasteurized milk at a temperature of 37°C. It contains many lactococci and thermophilic streptococci, and therefore its use prevents the development of fungal diseases, in particular candidiasis.

Yogurt

Everyone's favorite yogurt is rich in Bulgarian bacillus and streptococci, in its natural form it has a sour taste. But the taste of yogurt, which consumers are accustomed to, is achieved through the addition of flavorings and sugar. There is evidence that eating natural yogurt prevents urinary tract cancer.

Bioyogurt

Such a product differs from ordinary yogurt by the addition of acidophilus bacillus, bifidobacteria and other probiotics. This yogurt is useful in intestinal dysbacteriosis, as well as in the case of antibiotic treatment.

Ryazhenka

A pleasant drink, similar to yogurt, is rich in streptococci and often contains a Bulgarian stick. In addition, it contains breakdown products of glycolysis, which are formed during the melting of milk. Thanks to this, ryazhenka is very useful for diabetics.

Varenets

Such a fermented milk product, which has a pleasant taste of baked milk, belongs to curdled milk, however, it is formed at a higher fermentation temperature, namely at 95°C. It is also very useful for the prevention of candidiasis, or other fungal diseases.

Kefir

It is the most popular fermented milk product in the world. It contains kefir fungi, which give it a sharp sour-milk taste. The benefits for the body in it are much greater than in yogurt, because the microorganisms of this product take root perfectly in the intestines. Regular consumption of kefir reduces the concentration of bad cholesterol, weakens allergic reactions and even prevents the growth of tumors.

acidophilus

This product contains kefir fungi, lactococci, and acidophilus bacillus is also present. Such a unique composition is able to effectively fight putrefactive bacteria that enter the intestines.

Airan

This delicious oriental drink is famous for its content of yeast, bulgarian sticks and thermophilic streptococci. It has a pleasant salty taste, and it is useful as a means of improving the activity of the intestines, the cardiovascular and respiratory systems, quenches thirst well, and helps with a hangover.

Kumys

Koumiss, made from mare's milk, boasts the presence of Bulgarian, as well as acidophilus bacillus and yeast. This drink has a refreshing sour milk flavor. It has proven itself as a remedy for tuberculosis or other lung diseases, as well as a remedy for a hangover.

Everyone who has read this article will now know for sure how fermented milk products are useful and how important it is to consume them regularly. Health to you!