2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Modern food products cause a huge amount of controversy. If back in Soviet times sausage was just sausage, then modern meat "loaves" may not even smell like the cherished dry-cured or boiled product. A wave of controversy was caused by the appearance of all kinds of instant products: mashed potatoes, cereals, vermicelli, etc.
Also, low-fat cottage cheese has not bypassed the rumor. Numerous nutritionists advise beauties, people "sitting" on special diets, as well as the elderly to use this particular product. However, its excessive use can adversely affect the general condition of the body. Here we can recall the well-known fact about Americans who simply adore all kinds of fat-free foods with almost zero calories, but at the same time suffer from obesity. The thing is that such products do not saturate the body properly, as a result, after a short period of time, a feeling of hunger is again felt. So low-fat cottage cheese cannot serve as a substitute for good nutrition.
Natural, rightthe produced dairy product, characterized by low fat content, has practically no taste, but retains all its useful substances: calcium, phosphorus and the basis for the structure of cells - proteins. However, at the same time, low-fat cottage cheese can be even more nutritious than a regular dairy product with a high percentage of fat. This is due to the desire of manufacturers to endow this product with excellent taste properties. This is achieved with the help of various additives and flavorings, the calorie content of which is many times higher than the expected energy value. Therefore, when buying fat-free cottage cheese, it is necessary to carefully study its composition. In a properly produced product, there should be no other ingredients other than milk. 100 g of a dairy product of this category should include 1.8 g of protein, 1.5 g of fat and 16 g of carbohydrates. The energy value of the product should not exceed 90 kcal. Fat-free cottage cheese also contains vitamins B1, B2, A, PP and vitamin C. In addition, it is an excellent source of iron, potassium, magnesium, sodium and, of course, calcium and phosphorus. For 100 g of cottage cheese, there are more than 200 mg of phosphorus and more than 150 mg of calcium.
Favorite medium for the growth and development of intestinal bacteria is fat-free cottage cheese. The harm caused by them is even a person inexperienced in medicine. Therefore, special attention when buying this dairy product must be paid to its expiration date. So, the maximum shelf life of cottage cheese should be 72 hours. The shorter the period specified inpackaging, the more useful this product. It is especially dangerous to buy this milky treat from your hands: not knowing how it was produced and packaged, you can harm your he alth.
Another feature of cottage cheese is its difference from the curd product. The difference is that vegetable fats are used in the production of the curd product, and not milk fats. At the same time, many doctors advise not to get involved in cottage cheese, as excess milk fat increases cholesterol, and recommend replacing it with curd products that are good for blood vessels.
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