A huge amount of controversy is caused by modern food. If in Soviet times sausage was just sausage, then modern meat "loaves" may not even smell like the coveted dried or cooked product. The emergence of all kinds of instant products caused mashed controversy: mashed potatoes, cereals, noodles, etc.
Also, rumor has not spared fat-free cottage cheese. Numerous nutritionists advise beauties, people "sitting" on special diets, as well as elderly people to use this particular product. However, its excessive use can negatively affect the general condition of the body. Here we can recall the well-known fact about the Americans, who simply adore all kinds of low-fat products 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 fat-free cottage cheese can not serve as a substitute for a nutritious diet.
A natural, correctly produced dairy product, characterized by low fat content, has practically no taste, but retains all its useful substances: calcium, phosphorus and proteins, the basis for the structure of cells. However, at the same time, low-fat cottage cheese can be even more high-calorie than a regular dairy product with a high percentage of fat. This is due to the desire of manufacturers to give this product excellent taste. 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, buying low-fat cottage cheese, you must carefully study its composition. A correctly made product should not contain any ingredients other than milk. 100 g of 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. Per 100 g of cottage cheese accounts for more than 200 mg of phosphorus and more than 150 mg of calcium.
Fat-free cottage cheese is a favorite medium for the growth and development of intestinal bacteria. The harm caused by them is even an inexperienced person 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 time indicated on the package, the more useful this product. It is especially dangerous to get this milk treat from your hands: not knowing how it was made and packaged, you can cause harm to your health.
Another feature of the curd is its difference from the curd product. The difference is that in the production of the curd product, vegetable fats are used, not dairy. At the same time, many doctors advise not to get carried away with cottage cheese, since excess milk fats increase the cholesterol content, and recommend replacing it with curd products that are useful for blood vessels.