After all, the benefits are enormous! Can curdled milk harm the human body? The benefits of yogurt for the human body.

It so happened that fermented milk products are most popular in the CIS countries and less in demand in Europe or America. Perhaps it is for the best, because these products are the storehouses of useful substances and can not only improve the health of the one who regularly uses them, but also add a couple of years of life to him. The well-known curdled milk, the benefits and harms of which were studied by the famous scientist Ilya Mechnikov, is a vivid example of this. This product, according to the researcher, is so useful that it should be included in the daily diet of every person.

Yogurt is a product of health and longevity

It is traditionally believed that sour-milk products treat the digestive system and improve metabolic processes. However, the beneficial effects of yogurt are not limited to this: it will improve the work of the cardiovascular system, and remove toxins, and relieve a hangover and even add immunity. And this is not to mention the benefits of yogurt for beauty! But the benefits of curdled milk depend on its type, because each variation has its own composition and its own positive effect.

Varieties and composition of curdled milk

Yogurt is usually prepared from milk, to which bacterial starter cultures are added. Depending on which strain of bacteria will be chosen for the further creation of the product, the curdled milk will turn out either snow-white, or creamy, or slightly yellowish. The sour-milk taste and smell of the product rarely changes. What really depends on the variety of bacteria is the composition and properties:

- Ukrainian variety of yogurt - contains more minerals than regular yogurt, and therefore is recommended for frequent physical exertion, atherosclerosis and gastritis. Ryazhenka has a higher fat content (up to 8%) and is prepared from a mixture of baked milk and cream.
Varenets is a Siberian product made from baked milk and sour cream. This type of curdled milk is usually served with tea, because its fat content is only 2.5%.
Mechnikov's yogurt, the benefits and harms of which were carefully studied and created by the great scientist, contains more vitamins than usual, and has more pronounced antibacterial properties;
Georgian yoghurt is a special type of curdled milk that requires a matsun stick for preparation, which is very useful for the human body.

These most popular types of curdled milk are certainly known to every person, but few people know what specifically determines their benefits. But the answer to this is quite simple: any yogurt contains all the vitamins of groups B, A, C, PP, as well as more than 15 useful trace elements. Amino acids such as arginine, histidine, cysteine and others make curdled milk especially useful. Especially when you consider that all these nutrients are very quickly and easily absorbed by the body.

Treatment of curdled milk in the framework of traditional medicine

Yogurt is one of those few products that are not only tasty, but also useful for losing weight. If you arrange for yourself only two unloading days a week, then in a month you can lose from 2 to 6 kg. However, weight loss is not the only thing yogurt is capable of. The most effective traditional medicine recipes that clearly show how yogurt is useful:

dysbacteriosis can be cured with the help of an enema made at night. As the main ingredient, 80 g (for children) or 180 g (for adults) of heated yogurt is used.
normalizes the work of the intestines a mixture of fresh curdled milk and crackers, abundantly rubbed with garlic. You need to drink it at night.
to get rid of stomatitis, you need to grind three cloves of garlic and add them to half a glass of yogurt. Lubricate mouth ulcers three times a day.
a cold recedes if every day compresses are made from yogurt and vegetable oil. After you can warm up the mixture and take 1-2 tbsp. l. inside to enhance the effect.

At least half a liter of yogurt per day should be drunk by pregnant women, as well as those who suffer from shortness of breath, gastritis, constipation or colitis. Just a glass of curdled milk in the morning will save a person from a terrible hangover and significantly improve well-being.

Many are interested in the answer to the question of what is more useful: kefir or yogurt. There can be no single answer here, because both of these products are incredibly useful. The only significant difference between them is that kefir has a positive effect only on the gastrointestinal tract, and yogurt has a positive effect on the entire body as a whole, which was clearly proven above.

The only thing that should definitely be taken into account is that it is undesirable to take sour curdled milk for those who have stomach problems. Yes, and healthy people are not recommended to drink a sour product: it is unlikely that it will bring more benefit than harm.

You can't get away from your roots. The most popular dairy product in Russia remains curdled milk. Do not displace her yogurts and milkshakes. Yogurt is also loved in Armenia and Georgia, Belarus and Ukraine. They love curdled milk not only for the taste from childhood, but also for its benefits.

The benefits of curdled milk

The benefits of curdled milk was proven a hundred years ago! Even then it was believed that not only improves digestion, but also prolongs life. The recipe for yogurt has changed little over this century.
Our favorite curdled milk contains elements such as lysine and leucine, dietary fiber and sugar, methionine and great amount vitamins of groups A, B, C, H; beta-carotene and minerals such as calcium, potassium, magnesium and iron.

curdled milk perfectly absorbed by the body and well removes toxins and toxins. So it is useful for weight loss. Also, the content of polyunsaturated fatty acids in yogurt Omega 3 And Omega 6 make it useful in lowering cholesterol and treating multiple sclerosis.

Curdled milk harm

But like all products, yogurt also has a downside. If you have diseases of the gastrointestinal tract, namely gastritis with high acidity or cholelithiasis, then you should not use yogurt. It is also forbidden to take yogurt with exacerbation of pancreatitis.

But anyway curdled milk is exceptionally useful and delicious. Use it as often as possible.

Be healthy, Your Excellency!

History has not preserved the facts about where and when they first learned to ferment milk. But the benefits and harms of curdled milk were studied in detail 100 years ago by Professor Mechnikov. That is why curdled milk is still considered a primordially Russian product. How exactly does it affect the body, what does it contain and how to cook at home?

The chemical composition and calorie content of curdled milk

First of all, curdled milk is an easily digestible animal protein, consisting of a complex of valuable amino acids. These are valine, arginine, methionine, lysine and others. The composition of the fermented milk product contains:

organic acids;
saturated and unsaturated fatty acids;
Sahara;
vitamins E, A, H, group B, choline, folic acid;
minerals: calcium, fluorine, zinc, magnesium, iron, iodine, selenium, copper and others;
starch;
alimentary fiber.

The drink can be of different fat content, its calorie content per 100 g depends on it. On average, it is 50-60 kcal.

Useful properties of curdled milk

Like any fermented milk product, curdled milk is useful for diseases of the digestive system, in particular for the intestines. Its main difference from sour cream is its lower fat content and calorie content, and from kefir it has a more neutral taste, which is important in violation of the acidity of the stomach.

The regular use of the drink has a positive effect on the condition of the entire digestive tract:

the number of beneficial bacteria in the intestinal microflora is rapidly increasing;
cleans the walls of the intestines from toxins;
stimulates peristalsis;
promotes active digestion of food;
improves the condition of the skin, hair, nails;
promotes weight loss;
strengthens the immune system.

The benefits of homemade curdled milk increase significantly, since only natural ingredients are used in its preparation - boiled milk and sour cream as a starter.

The benefits of yogurt for weight loss

This fermented milk product is valued in dietary nutrition for its easy and quick digestibility, low calorie content and cleansing properties. Yogurt is drunk at night to improve bowel function and dull hunger, in the morning it is consumed to stimulate digestion.

There are special fasting days on a healthy drink, which are much easier to carry than unloading on vegetables or fruits. Sitting on a diet, a glass of yogurt can replace an afternoon snack or second breakfast. To speed up metabolic processes in the body, cinnamon is added to the product.

What is useful yogurt for the night

Drinking a glass of sour milk at night is a good way to restore the microflora and strengthen the immune system. To do this, choose a product with a neutral taste without pronounced acid. Additional ingredients are also not worth adding. In this case, a clean fresh product is useful, which envelops the walls of the stomach and intestines, promotes the growth of valuable bacteria, and saturates the body with minerals and vitamins.

It is good to drink a drink 1.5-2 hours before bedtime for everyone who wants to lose weight. excess weight and improve the condition of blood vessels, skin and hair. The cleansing property of the product has a positive effect on all these problems.

Is it possible to yogurt for pregnant and lactating women

Yogurt from milk is useful even for those who are allergic to lactose - milk sugar. In this, this fermented milk product exceeds the benefits of sour cream, kefir and yogurt. And women in the position of lactic acid and animal protein in an easily digestible form are very necessary. Therefore, the product becomes a salvation for lactose intolerance.

During lactation, drinking a drink will help normalize the functioning of the baby's digestive tract, because some of the beneficial bacteria with mother's milk will enter the child's body. The main thing is to drink yogurt 30-40 minutes before feeding.

Yogurt for children

Children often suffer from dysbacteriosis, calcium deficiency in the body, weak immunity and high fatigue. In addition, many people are allergic to cow's milk. In all these cases, curdled milk is the solution to the problem.

Important! You can give a drink to a child from 2.5 years old, first 30-50 ml, then increase the volume to 150 ml.

How to use yogurt for medicinal purposes

The benefits and harms of yogurt for the human body depend on the correctness of its use, freshness and quality. This product is recognized by both folk and official medicine. Drinking a fermented milk product is recommended for:

gastritis;
enteritis;
dysbacteriosis;
a cold;
stomatitis;
colitis;
constipation.

For medicinal purposes, drink the product without additives up to 3-4 glasses per day. In the morning on an empty stomach, in the evening before going to bed and in between meals.

Advice! It is useful to drink a warm drink in diseases of the upper and lower respiratory tract.

If the throat hurts, a warm compress is made from the product, combined with honey. Similar compresses are made for diseases of the knee joints. They relieve inflammation, pain and restore mobility. In this form, yogurt is especially useful for the elderly.

With dysbacteriosis

This condition of the intestine is accompanied by pain, impaired stool, weakness and poor health. Prolonged dysbacteriosis significantly reduces the body's defenses. To restore the balance of beneficial bacteria, it is recommended to drink a glass of homemade yogurt in the morning and evening.

If the analysis for dysbacteriosis showed a large growth of pathogenic flora, chopped garlic is added to the drink. Such a tandem solves two problems at once: it destroys harmful microbes and promotes the growth of beneficial bacteria. On average, the course of treatment in this way takes from 2 weeks to a month. The benefits of yogurt for the intestines are complemented by a positive effect on the entire digestive system. The bloating disappears, the stool becomes regular, cramps and pain disappear.

To cleanse the body

To rid the body of toxins, improve metabolism and free blood vessels from bad cholesterol, drink 1 glass of yogurt on an empty stomach in the morning. The course of purification is 10-12 days. During this period, it is recommended to switch to a light diet with a restriction on the consumption of meat and fatty foods. You need to drink more clean water, eat raw vegetables and fruits.

Is it possible to drink yogurt with pancreatitis

In chronic pancreatitis, you can drink yogurt only at the stage of persistent remission and only in between meals. On an empty stomach, such a product is contraindicated. With an exacerbation of the disease, the drink is dangerous because it contains a lot of lactic acid, which negatively affects the work of the pancreas, increases inflammatory processes in her. Only fresh curdled milk made from baked or pasteurized milk of medium fat content is suitable for consumption. You can add fruit and berry purees to the drink.

The use of curdled milk in cosmetology

From this fermented milk drink, you can make masks for hair and skin, use it as a cleanser and rinse. For cosmetic purposes, they use both store-bought and fresh homemade yogurt with the addition of other active ingredients. There are no contraindications for such a product, except for allergies.

For facial skin

The use of yogurt for the face lies in its ability to lighten age spots, normalize the functioning of the sebaceous glands, matte and get rid of rashes. Used by women with oily and combination skin. You can wash your face with the drink in the evening and in the morning, use it as a make-up remover or prepare healthy masks. Here is the recipe for one of them:

take 2 tbsp. l. curdled milk and cottage cheese, knead until smooth;
add beaten yolk;
add 2-3 drops of lemon or chamomile essential oil;
apply the mixture for 25 minutes, rinse with warm water.

This nourishing mask is done 2 times a week. To refresh the complexion, yogurt is mixed in equal proportions with any fruit or vegetable puree, such as apple, peach or cucumber.

For hair

The benefits of curdled milk for hair are unique in that it is suitable for any type of hair. Be it dry, oily, dandruff prone. If you lubricate the dry tips with clean yogurt, they will stop splitting and take on a healthy look. If you apply the product on the tips, the production of sebum is normalized, itching, peeling will go away and dandruff will disappear. In general, curdled milk nourishes curls, adds shine, strengthens bulbs, cleanses and restores the structure.

Mask for oily hair:

warm a glass of product to room temperature;
add 1 coffee spoon of salt and a few drops of any essential oil;
apply to hair and insulate with cellophane, rinse after half an hour.

To speed up hair growth, yogurt is mixed with egg yolk and a little powdered mustard. And if the shampoo is over at home, warm yogurt is used instead.

Harm of curdled milk and contraindications

Buttermilk is not good for everyone. If a person has a stomach ulcer or gastritis with high acidity, the product is contraindicated for him. It is undesirable for kidney stones and liver diseases. Otherwise, only a poor-quality product can bring harm.

How to make homemade curd

To prepare a healthy product, you need to take fresh milk and bring it to a boil. To make the taste more neutral, without sourness, the milk is simmered for 5-10 minutes over low heat. Then it is cooled to 38-40 ° C, sour cream or kefir is added as a starter, wrapped in a towel and put in a warm place. After 8-10 hours the drink is ready. The main thing is that the starter is natural, this is evidenced by the short shelf life of kefir or sour cream. If there are none, use a special dry sourdough, which can be bought at the store.

What is healthier: curdled milk, fermented baked milk or kefir

All dairy products are beneficial to the body. The difference lies in taste, fat content and consistency. So curdled milk is not contraindicated for lactose intolerance, and kefir can be drunk while on a strict diet. Ryazhenka, by its properties, is considered a concentrate of useful substances, since in the process of its preparation, part of the water evaporates, leaving only proteins, fats, carbohydrates, minerals and other substances. It is impossible to indicate with precision the great benefits of one of these products; individual tolerance and the presence of certain diseases play a role here.

Aug-30-2017

What is curdled milk?

What is yogurt, the benefits and harms of this dairy product for the human body, what medicinal properties does it have, all this is of great interest to those who lead a healthy lifestyle, monitor their health, and are interested in folk methods of treatment, including with the help of food we are used to. So we will try to answer these questions in the following article.

Yogurt is an old fermented milk drink, which is obtained by fermenting skimmed or baked milk.

The preparation of curdled milk is based on the fermentation of milk with pure cultures of lactic acid bacteria. Fat content - not less than 3.2%. It is highly digestible, energy value, has a beneficial effect on the intestines.

Depending on the characteristics of the technology and the composition of bacterial starter cultures, several types of curdled milk are produced: Mechnikovskaya, acidophilic, ordinary, southern, Ukrainian, fermented baked milk, Varenets, etc.

Yogurt is obtained as a result of natural fermentation with lactic acid streptococci or in combination with lactic acid bacilli (Bulgarian, acidophilus).

In the production of southern types of curdled milk (yogurt in Georgia, matsun in Armenia, etc.), milk is fermented with thermophilic lactic streptococci and matsun sticks, which give the product a characteristic taste and aroma.

The production of curdled milk is most common in the southern regions of the Russian Federation and in many southern European countries. Differences in taste, appearance and consistency of curdled milk depend mainly on heat treatment, the chemical composition of milk used for fermentation of bacterial cultures.

For the preparation of curdled milk, milk is pasteurized, homogenized, cooled to the fermentation temperature (37-45 ° C), bacterial ferment is added, and further production is carried out according to the general scheme of the technological process by a thermostatic method. When producing curdled milk with fillers - various flavoring and aromatic additives (sugar, vanillin, fruit and berry juices), it is advisable to add sugar to milk before pasteurization, and aromatic substances - before fermentation.

The shelf life of curdled milk at a temperature of 8 ° C is not more than 36 hours from the date of production. The change in the consistency of curdled milk during storage (whey separation, weak clots), as a rule, is due not to microbiological, but to technological reasons (pasteurization and homogenization modes, milk quality, etc.).

Curdled milk is produced in fat content: 3.2; 2.5; 1% and non-greasy.

Mechnikov yogurt is produced only with 4% fat, ryazhenka 4-, 2.5- and 1% fat.

Curdled milk is produced from pasteurized whole milk, fermented with a culture of lactic acid streptococcus at a fermentation temperature of 36-38 ° C. Ordinary curdled milk has a dense prickly clot, a slightly bland taste.

Mechnikovskaya yogurt is produced in a larger volume than ordinary yogurt. It is obtained from pasteurized milk fermented with a culture of thermophilic lactic streptococcus with the addition of Bulgarian sticks at a temperature of 45 ° C. For 4 parts of lactic acid streptococcus starter, 1 part of Bulgarian stick starter is added. Due to the introduction of Bulgarian sticks, the finished product is obtained with a pronounced sour taste, delicate texture.

Yogurt acidophilus is produced from pasteurized milk fermented at a temperature of 40-42 ° C by a culture of thermophilic lactic streptococcus with the addition of acidophilus bacillus. As a result of the development of acidophilus bacillus, the consistency of the finished yogurt may be slightly viscous.

Southern yogurt is made from pasteurized milk fermented with cultures of Bulgarian bacillus and thermophilic lactic streptococci in a ratio of 3:1 with or without yeast. Southern curdled milk resembles yogurt and differs from it in that it is prepared with the usual content of solids in milk. The fermentation temperature in the production of southern curdled milk is 45-50 °C. Southern yogurt is similar in properties to yogurt prepared with natural sourdough at home.

Beneficial features:

With the constant use of curdled milk, metabolism and digestion are improved, the nervous system is strengthened.

The systematic use of curdled milk slows down the aging process.

The anti-hangover property of this product is known. The use of yogurt on an empty stomach in the morning after an evening feast will help you get in shape within 10 minutes.

Yogurt is an excellent cosmetic product - it has been used in home skin and hair care since ancient times. If you wash your face with fresh curdled milk, then freshness will return to tired skin, the complexion will improve, and the activity of the sebaceous glands will return to normal. Masks with curdled milk gradually lighten freckles and age spots. It can be used for body wraps and massages to improve skin condition and reduce the appearance of cellulite.

Women have long been preparing special ointments and creams based on curdled milk, adding honey, sour cream and infusions of medicinal herbs to it.

Before use, vanilla, cinnamon, honey are added to yogurt, tasty refreshing drinks, soups, pies, pancakes are prepared on its basis.

Yogurt is served with sugar and rye bread crumbs.

Contraindications:

Yogurt can be harmful when it is poorly cooked or spoiled. It can also be harmful if a person:

erosive or hyperacid gastritis;
stomach or duodenal ulcer;
increased acidity of gastric juice;
cholelithiasis;
pancreatitis;
exacerbation of hepatitis.

Do not abuse this drink. 500 g is the maximum allowable daily dose for a healthy person. Otherwise, there may be discomfort such as flatulence.

What can be cooked with curdled milk?

This dairy product is used in cooking because it is healthy, well digestible and low in calories. When cooking, berries, fruits, as well as cinnamon, anise, vanilla, and other spices are often added to it.

Yogurt can be a great dressing for vitamin salads. It is also added to the dough for various pies, cakes, sour cream. Also, this dairy product is an excellent ingredient for pancakes, dumplings.

Holodnik (Polish cuisine):

Berries (strawberries, raspberries) are rubbed through a sieve or passed through a meat grinder with a fine grate. Stir yogurt with sour cream, grated berries and granulated sugar.

Serve cold.

Ingredients: 2 cups of berries (strawberries, raspberries);

1 liter of curdled milk;
1 glass of sour cream;
100 g sugar.

Pudding:

We spread the colander with gauze, pour in the yogurt, let it drain. Beat butter, sugar and egg yolks, add spices, flour and yogurt. Whisk the egg whites into foam, add to the mass, transfer it to a greased and sprinkled with breadcrumbs form. Bake the pudding in the oven.

Serve with cold milk.

Ingredients: 500 g thick curdled milk;

50 g butter;
4 eggs;
100 g of sugar;
100 g of premium flour;
3-4 cardamom seeds;
crushed lemon peel;
1 st. a spoonful of ground crackers;
salt to taste.

Jelly with kefir:

To prepare this jelly, you should use pasteurized yogurt.

We mix fresh curdled milk or kefir with sugar and vanilla sugar, beat well, add dissolved gelatin, stir well, pour the mixture into portioned dishes and cool quickly.

Ingredients: 500 g of kefir or curdled milk;

100 g of sugar;
15 g of gelatin;
a pinch of vanilla.

Cream:

Pour curdled milk into a gauze bag and hang it for 12–15 hours to remove excess whey and obtain a moderately thick mass. The yolks are thoroughly ground with sugar (50 g) and vanilla. Beat the whites with the remaining sugar and mix thoroughly with the yolk. In small portions, while stirring, add yogurt to the egg. It makes a very soft cream.

Ingredients: 1.5 l of curdled milk (6 glasses);

2 eggs;
100 g of sugar;
vanillin to taste.

Prostokvasha is a thick fermented milk product known to the population of Russia since time immemorial. There was no family where yogurt would not be eaten. She, like any fermented milk product, is the basis of an excellent state of human health. Yogurt stimulates intestinal peristalsis, significantly enhances the secretion of gastric juice, the work of the pancreas, and is well tolerated by almost all people. Yogurt is widely distributed not only in Russia, it is also loved and produced in Georgia, Armenia, Ukraine.

Yogurt contains polyunsaturated and monounsaturated fatty acids, essential - valine, arginine, leucine, histidine, isoleucine, lysine, methionine, tryptophan, methylalanine. It contains starch, dietary fiber, sugars, vitamins A, C, E, K, B vitamins, numerous macro- and microelements.

Lactic acid bacteria colonize the intestines, thereby contributing to the normalization of the microflora of this organ. This is very important in the modern way of life, when a significant number of the Russian population suffers from dysbacteriosis. It is useful to include curdled milk in the diet for enteritis, gastritis, chronic constipation.

Yogurt is a dietary product containing complete proteins, lactic acid, antibiotic substances that successfully suppress the processes of putrefaction in the human body. The use of curdled milk can be considered a preventive treatment of hypertension, atherosclerosis. The benefit of curdled milk lies in its ability to be effectively eliminated from the human body. This fermented milk product has a beneficial effect on human body in carrying out weekly fasting days. If you eat only yogurt two days a week, then in a month you will lose about 2 kilograms of excess weight, which is very valuable, especially before a vacation or some kind of solemn event.

Yogurt not only effectively improves the complexion, corrects the figure, it can be used as a cosmetic mask for the face, hands, and the whole body. Yogurt will help get rid of age spots. Prepare a special composition that includes an equal amount of yogurt, cabbage juice. This composition is useful to wash in the morning and before bedtime. Yogurt helps to significantly improve the condition and structure of the hair, for which you should apply this fermented milk product to the hair roots, rub yogurt into the hair follicles with soft massaging movements. After keeping the composition on the scalp for 15 minutes, you need to wash off the curdled milk with warm water. Weekly hair masks according to the indicated recipe will help the hair get extra nutrition, “wake up” the hair follicles for better growth.

Curdled milk is effective when preparing a mask for dry skin at home. Mix yogurt with bran in equal proportions, apply on the face for about 10 minutes, then rinse. Apply your regular cream. The use of such a mask will save you from visiting a beauty salon. For oily skin, a mask of yogurt, egg yolk, a small amount of yeast, a drop of lemon juice is perfect. Ordinary curdled milk is an exceptionally versatile product.

Despite all the positive properties of this fermented milk product, there are contraindications for its use. First of all, it is the harm caused to the human body by a stale product. Such curdled milk is not recommended for eating with hyperacid diseases of the stomach and intestines, with erosive gastritis, ulcers, gastritis with high acidity of gastric juice. Sour yogurt is contraindicated in cholelithiasis, pancreatitis, hepatitis.

In other cases, curdled milk is an indispensable fermented milk product for humans. Eat yogurt daily, be healthy!