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24Curdled milk: composition and benefits proven by research
Eliseeva Tatyana, editor-in-chief of the EdaPlus.info project E-mail: eliseeva.t@edaplus.info
Abstract. The article discusses the main properties of curdled milk and its effect on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the product are indicated, the use of yogurt in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of curdled milk on the human body under certain medical conditions and diseases are analyzed separately.
Key words: curdled milk , benefit, harm, beneficial properties, contraindications
Yogurt differs from kefir and yogurt - unpasteurized raw milk turns sour on its own or with the addition of lactic acid cultures. During fermentation, a small amount of probiotic bacteria are produced that provide health benefits. The sour drink stimulates the secretion of bile, the function of the pancreas and liver, and also improves immunity.
The calorie content of curdled milk depends on the fat content - if it does not exceed 1%, then 100 g will contain 63-67 kcal. A non-calorie drink has only 4-5 g of carbohydrates and 3 g of protein. Most of all it contains calcium, potassium, magnesium, phosphorus, sulfur and sodium. From the acidic product, we also get a small amount of trace elements such as selenium, zinc, molybdenum, cobalt, iodine. As for vitamins, some originally come from milk, while others are produced by live lactic acid bacteria. [12]
Top 7 health benefits of curdled milk for the body 1. Improves digestion and restores microflora
Yogurt acts as an antiseptic in the intestines due to lactic acid and creates an environment unsuitable for the growth of harmful bacteria. It is taken for colitis, to reduce the risk of diarrhea while taking antibiotics, to improve the condition of IBS (irritable bowel syndrome). [3]
2. Relieves symptoms of eczema, atopic dermatitis
Studies show that consuming curdled milk and other dairy products during pregnancy reduces the risk of developing eczema in children later on. [four]
3. Fights Helicobacter pylori
Sour-milk drinks reduce stomach pain and other symptoms caused by H. pylori infection. To get the maximum benefit, you need to use them for 12-16 weeks. Also, the products speed up recovery during the treatment of H. pylori with antibiotics. [5]
4. Increases immunity
Studies show that preschoolers who regularly drink fermented milk are less likely to get colds. The diet drink also enhances the immune defenses of adults. [6]
5. Reduces High Blood Pressure
Yogurt, like other types of fermented dairy products, lowers systolic blood pressure (but not diastolic blood pressure) in people with high blood pressure. [7, 8 9]
6. Reduces Side Effects From Radiation Therapy
Ionizing radiation treatment is widely used to fight cancer. Drinking the drink 5 days before therapy reduces diarrhea and other side effects, and after treatment it reduces stomach discomfort. [ten]
7. Accelerates Recovery After Rotavirus Infection
A fermented milk product helps to recover faster after suffering a rotavirus. It also contributes to the normalization of the digestive tract, protects the body weakened after the disease from pathogens.
[eleven]
Harm of curdled milk for health - the main contraindications
Thick sour milk should not be drunk during exacerbations of gastrointestinal diseases, such as pancreatitis, erosive gastritis, peptic ulcer. Also, it is not recommended for cholelithiasis, hepatitis.
The drink can lead to too low blood pressure in people suffering from hypotension.
How much yogurt can you drink every day?
To prevent diseases, you can drink 100-250 ml of fermented milk daily for 10-14 days. For people with lactose intolerance and the C/T genotype, which indicates variable levels of lactase activity, it is enough to consume fermented milk products twice a week. It is safe because during the fermentation process, lactose is converted into lactic acid. [12, 13]
How to drink natural curdled milk for children, men and women?
The terms spoiled and sour milk are often used interchangeably, but there is a big difference between the two. Spoiled is pasteurized milk, the smell and bitter taste of which is caused by the growth of bacteria that survived the pasteurization process. Most of these bacteria are not considered beneficial to health and can cause disease.
It is most useful to drink yogurt in between meals without adding sugar - it neutralizes its benefits. It can also be used in cooking:
• replace buttermilk, yogurt, sour cream in baking recipes with a fermented milk drink - add to the dough for cookies, pancakes, buns, muffins, cornbread , etc.
• cook homemade cottage cheese or farm cheese from it;
• make a marinade to soften meat, fish.
Expert comment
Tatyana Eliseeva, nutritionist, nutritionist
Do not rush to throw away unpasteurized milk that begins to deteriorate - let it completely turn sour and use it in cooking or drink instead of kefir, yogurt. Although yogurt is inferior to them in terms of usefulness, it is also easily digested, improves intestinal motility and has strong antibacterial properties.
Literature
1. Effects of Milk and Milk Products Consumption on Cancer: A Review, https://doi.org/10.1111/1541-4337.12011
2. Dairy: Health food or health risk? https://www.health.harvard.edu/blog/dairy-health-food-or-health-risk-2019012515849
3. Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity, https://doi.org/10.1111/jfpp.13841
4. Probiotic milk consumption in pregnancy and infancy and subsequent childhood allergic diseases, https://doi.org/10.1016%2Fj.jaci.2013.07.032
5. Fermented Foods: Are They Tasty Medicines for Helicobacter pylori Associated Peptic Ulcer and Gastric Cancer? https://doi.org/10.3389%2Ffmicb.2016.01148
6. Mechanisms involved in the immunostimulation by probiotic fermented milk, https://doi.org/10.1017/s0022029909990021
7. A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subj ects, https://doi.org/10.1093/ajcn/64.5.767
8. Randomized controlled trial of sour milk on blood pressure in borderline hypertensive men, https://doi.org/ 10.1016/j.amjhyper.2004.03.674
9. Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension, https://doi.org/10.1038/sj.jhh.1001745
10. Effects of active addition of bacterial cultures in fermented milk to patients with chronic bowel discomfort following irradiation, https://doi.org/10.1007/bf00343926
11. Food supplementation with milk fermented by Lactobacillus casei DN-114 001 protects suckling rats from rotavirus-associated diarrhea, https://doi.org/10.1093/jn/131.1.111
12. Effects of Full-Fat and Fermented Dairy Products on Cardiometabolic Disease: Food Is More Than the Sum of Its Parts, https://doi.org/10.1093%2Fadvances%2Fnmz069
13. Experimental study of the nutritional biological characters of fermented milks, https://pubmed.ncbi.nlm.nih.gov/6431392/
Journal.edaplus.info - Журнал здорового питания и диетологии An extended HTML version of this article is available on the edaplus.info website . Curdled milk: composition and benefits proven by research
Eliseeva Tatyana, editor-in-chief of the project EdaPlus.info E-mail: eliseeva.t@edaplus.info
Received 05.01.2022
Abstract. The article discusses the main properties of curdled milk and its effect on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the product are indicated, the use of yogurt in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of curdled milk on the human body under certain medical conditions and diseases are analyzed separately.
