A huge number of disputes are caused by modern food products. If in the Soviet times the sausage was just a sausage, then modern meat "loaves" may not even smell like a cherished cheese or boiled product. A wave of controversy caused the emergence of all kinds of instant food: mashed potatoes, cereals, vermicelli, etc.
Also did not pass around rumors and fat-free cottage cheese. Numerous nutritionists advise beauties, people who "sit" on special diets, as well as the elderly, to use this particular product. However, excessive use of it can negatively affect the general condition of the body. Here you can recall the well-known fact about Americans who simply adore all sorts of fat-free foods with practically zero calorie content, 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, there is again a feeling of hunger. So fat-free cottage cheese can not serve as a substitute for a full-fledged diet.
A natural, properly produced dairy product, characterized by low fat content, does not have practically any 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 caloric than a normal dairy product with a high percentage of fat. This is explained by the desire of producers to give this product excellent taste properties. This is achieved with the help of various additives and flavor flavors, the calorie content of which is several times higher than the expected energy value. Therefore, when buying low-fat cottage cheese, you need to carefully study its composition. In a properly produced product, there should be no other constituents other than milk. In 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. Also, fat-free cottage cheese 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.
The favorite medium for growth and development of intestinal bacteria is fat-free cottage cheese. The harm inflicted by them, is even an inexperienced person in medicine. Therefore, special attention when buying this dairy product must be given to its shelf life. So, the maximum shelf life of cottage cheese should be 72 hours. The shorter the period indicated on the package, the more useful this product is. It is especially dangerous to buy this dairy delicacy from your hands: without knowing how it was produced and packaged, you can cause harm to your health.
Another feature of cottage cheese is its difference from the curd product. The difference is that in the production of a curd product vegetable fats are used, and not dairy. In this case, many doctors advise not to get involved in cottage cheese, since excessive milk fats increase the cholesterol content, and recommend replacing it with curd products that are useful for blood vessels.