The onset of late fall and winter is commonly associated with colds, flu, and other unpleasant respiratory illnesses. More and more often, you can hear the cough of a passer-by on the street, and the number of red noses at work is increasing exponentially.
If you don't want to get sick and skip workouts, now is the time to think about how to strengthen your defenses. This is especially true for those who work a lot (stress lowers the immune system) and at the same time exercise a lot, since after active training, the body is more susceptible to viruses during recovery.
We have already published recipes for healthy hot drinks that help the immune system to resist viruses. Today we want to talk with you about fermented milk products and how they can help us resist disease.
There is still controversy about whether fermented milk is useful for the human body. Some scientists believe that milk is a product for children, but not for adults and the elderly. Others give quite a lot of arguments in defense of dairy and fermented milk products.
Harm
The older we get, the more difficult it is for our body to digest certain foods, including milk. In addition, for those who suffer from lactose (milk sugar) intolerance, dairy products should not be consumed. This can cause nausea, vomiting, bloating, and other problems. Also, in addition, milk can cause a number of allergic reactions.
Milk sugar intolerance is fairly common. So, in Sweden and Denmark, lactose intolerance occurs in about 3% of adults, in Finland and Switzerland - in 16%, in England - in 20-30%, in France - in 42%, and in the countries of Southeast Asia and in African Americans in the United States - almost 100%. Lactose intolerance is common among the indigenous population of Africa, America and several Asian countries. It is associated with the lack of traditional dairy farming in these regions. For example, the Maasai, Fulani and Tassi tribes in Africa raise dairy cattle, and lactose intolerance is relatively rare in adults of these tribes. The frequency of this phenomenon in Russia averages about 16-18%.
Fermented milk products not only strengthen our immune system thanks to the bacteria they contain, but they are also easier for the body to absorb than milk and also reduce lactose intolerance.
In our stores you can find a fairly wide selection of fermented milk products: kefir, yogurt, sour cream, cottage cheese, yogurt, fermented baked milk (a variant of Ukrainian yogurt with baked milk flavor), ayran, acidophilus and many other varieties of this product.
Kefir. The homeland of kefir is South Ossetia. This one is prepared from whole or skimmed cow's milk on a natural ferment - kefir fungi.
The main group of microflora of kefir fungi is lactic acid bacteria. Under their action, lactic acid is formed, and kefir acquires a special taste and aroma. Thanks to lactic acid and carbon dioxide, kefir perfectly quenches thirst and stimulates the appetite. The main nutrients of kefir are in an easily digestible form.
However, if you suffer from peptic ulcer disease, gastritis with high acidity or pancreatitis, you better not drink kefir.
Acidophilic drink. The acidophilus bacillus, which is used to make acidophilus and other acidophilus drinks, is a type of lactic acid bacteria. It is not destroyed by the action of digestive juices, better than other lactic acid bacteria, it takes root in the large intestines of a person, and the products of its vital activity have a broad bactericidal effect. Also, acidophilus drink has a high content of vitamin B.
That is, if you really want to strengthen your immunity, an acidophilic fermented milk drink should be your choice. If you suffer from peptic ulcer disease, gastritis with high acidity or pancreatitis, this drink is not recommended.
Sour milk. For the production of curdled milk, pasteurized whole milk and sourdough culture prepared on pure cultures of lactic acid bacteria are used.
But the most interesting and important thing for us is that yogurt normalizes metabolism, especially fat metabolism! That is, if you run not only in order to be in good shape, strengthen your heart and develop lungs, but also in order to lose weight, then this is definitely your drink.
Yogurt. This is a yogurt-type product. It contains 6% fat (more than many other fermented milk products) and 4.5% protein (1.5 times more than milk and other fermented milk products).
Daily use of yogurt promotes rapid recovery of strength, covers the body's needs for vital amino acids, calcium salts and other substances.
Ryazhenka is a kind of Ukrainian curdled milk. It is made from a mixture of milk and cream, so the fat content in it is higher than in other fermented milk products. The peculiarity of fermented baked milk is that the protein and fat contained in this product are easily absorbed by the body. Therefore, fermented baked milk is recommended for people with an increased metabolism who are actively involved in sports.
Workout
Fermented milk products will help you not only strengthen your immune system and relieve you of some stomach problems, but also help you lose weight.
Recent research by Michael Zemel, Ph.D., head of the Department of Nutrition at the University of Tennessee and a runner, has shown that fermented dairy products can help shed belly fat, which is partially responsible for many heart disease, diabetes, and other metabolic problems.
The experiment involved 25 obese men and 25 women of the same build. They were on a diet for 24 weeks and their calorie intake was reduced by 500 kcal. Group A ate a typical American food blend that only gave the body 500 mg of calcium per day. The second group B was on the same diet, but took 2 tablets of calcium per day (up to 1100 mg). The third group B received the same amount of calcium as the second, but not with the help of pills, but by including several fermented milk products in the diet (the number of calories per day remained the same).
After graduation, all participants lost weight: Group A participants lost an average of 14.5 lbs (6.5 kg), Group B participants lost 18.9 lbs (8.5 kg), Group C participants lost 24.4 lbs ( 11 kg).
Moreover, those participants who did not have fermented milk in their diets lost only 7.9% fat in the abdomen, while the participants in group B lost 66.2% fat.
Conclusion
If you do not have stomach problems and everything is in order with the digestion of milk, include at least a small portion of fermented milk products in your daily routine. This way you will not only strengthen your bones and protect against viruses, but also lose weight.
Productive runs for you.
Milk of a cow or other domesticated animals is an excellent food component from which many various products- fermented milk drinks, cottage cheese, cheeses, butter and much more. Milk is delicious and beneficial to the body by providing easily digestible protein, calcium and phosphorus, as well as milk fat, which is beneficial for cell walls and blood vessels.
Milk has a lot useful properties: it reduces arterial pressure , due to special amino acids, soothes the nerves and gives a healthy sleep, milk can help with heartburn and improve skin condition. However, this wonderful product is not useful for everyone; many people cannot drink milk or do not eat almost all dairy products.
Contraindications and restrictions
Milk is a complex food product, it contains protein, fats and carbohydrates, in addition, milk contains a lot of salts and vitamins ... Like any product, milk can cause intolerance in its natural form or in the form of its processed products.
Usually milk intolerance is expressed in two forms - in the form of lactase deficiency (a deficiency of an enzyme for the assimilation of milk) and in the form of an allergy to the protein of cow (or goat, sheep and other types) milk. These forms of milk intolerance usually occur during childhood, although many adults also have this problem.
In addition, sometimes a restriction in consumption is required. whole milk or dairy products due to digestive diseases, metabolic disorders, kidney or urinary system diseases with the formation of a special kind of stones and sand.
In addition, many of the dairy products are quite fatty - this is cottage cheese, butter, many varieties cheese and fermented baked milk. These dairy products are limited for obesity and weight loss, for diseases of the liver or gallbladder.
Also, milk should be limited to people after 50 years, a special substance has been found in milk that contributes to the accumulation of harmful lipids in the body, provoking the development or progression of atherosclerosis.
How is lactase deficiency manifested?
This condition is quite unpleasant, although not dangerous for the body. The sugar contained in milk (lactose), when it enters the body, undergoes enzymatic degradation by a special enzyme, lactase.
If this lactase is not enough, sugar enters the large intestine, where intestinal microbes “feast on” it. The result is carbon dioxide, water and lactic acid. They inflate the bowel loops, cause irritation and pain, and water causes fecal liquefaction and diarrhea.
An enzyme deficiency can be congenital (occurs in no more than 1% of the population), and congenital lactase deficiency is most common among the Negroid population.
In the majority of Europeans and Russia, lactase deficiency occurs with age, as a result of a progressive decrease in milk consumption and atrophy of intestinal cells that secrete this enzyme. This can occur after intestinal infections, poor nutrition and chronic diseases.
In addition, complete and partial lactase deficiency is isolated, with complete enzyme lactase there is no at all, and dairy products with lactose are completely prohibited. With partial activity of the enzyme, its amount is small, but the intestines can handle small portions of lactose.
Such people do not tolerate whole milk and those products in which lactose has not been decomposed or has undergone incomplete fermentation - cheeses, butter, cream, yogurt, daily kefir or biolact.
There is a myth that all Japanese and other Asians are lactase intolerant and do not drink milk. Yes, in fact, lactase deficiency is inherited in genes, along with belonging to some Asian peoples. They have a fairly large number of the population intolerant of animal milk.
Can soy milk be substituted for milk? For such situations and for the development of lactase deficiency after intestinal infections, soy milk can be replaced. It does not contain lactose, and proteins are practically equal in nutritional value. However, many people do not like the taste soy milk, although there were no negative consequences of taking it.
Milk allergy
Along with lactase deficiency, allergy - the second "most popular" problem with milk consumption. This problem has become especially urgent in recent years among children in connection with the spread of artificial feeding, especially with animal milk and poorly adapted formulas. Although in adults, allergies are quite relevant.
In an organism initially sensitive to various allergens, a foreign protein, especially milk protein, can cause a state of sensitization (increased sensitivity of the organism). Milk albumin are very small proteins that, when they enter the intestine, can enter the bloodstream without breaking down, and the body always considers foreign proteins as potential danger, especially for allergy sufferers.
Who is not allowed dairy products?
As a result, in response to the ingestion of milk protein, a chain of allergy reactions is triggered - asthma attacks, skin itching, a rash with blisters, sneezing, cough or runny nose ... At the same time, an allergy is also possible to those products in which the protein is not fermented (not split) - cheese, cream, condensed milk, baked milk.
Who is kefir contraindicated for?
In kefir (especially two-day and older) proteins are partially fermented and there is practically no lactose, therefore, it practically does not cause allergies and lactase deficiency. However, there are a number of restrictions for the consumption of kefir.
Even a healthy person should not drink more than 400 ml of kefir per day. Its larger volume sharply increases the acidity in the intestinal lumen and increases the permeability of the vascular walls for erythrocytes. This causes microscopic bleeding.
With the systematic consumption of large volumes of kefir, this threatens to turn into anemia. In addition, a large amount of kefir acidifies the blood and puts a heavy load on the kidneys - think about this before you go on a kefir diet. It is forbidden for phosphate kidney stones.
In addition, kefir is highly acidic - it irritates the digestive tract and is prohibited in acute gastritis and enteritis. It is also worth remembering about the properties of kefir to affect the stool - only daily kefir weakens, so fresh kefir is impossible with diarrhea. But two-, three-day kefir and kefir long-term storage fixes the stool and is contraindicated with constipation .
And kefir is very relaxing, you should not drink it before important events - you may feel sleepy and lethargic, it is useful at night after a hard day.
Why are other fermented milk products harmful?
There are health and nutritional restrictions on other dairy products.
So, fermented baked milk, sour cream and cream due to the increased fat content should not be consumed by people who are overweight and when losing weight. Cheese should not be consumed by people with ulcers and gastritis, especially if they are spicy and salty, moldy cheeses are prohibited from allergy sufferers, cheese fondue is completely harmful even for a healthy person.
There are also restrictions in the use of cottage cheese - unleavened cottage cheese must be consumed with care by allergy sufferers, and any types of cottage cheese should be strongly limited in case of kidney diseases.
There are practically no contraindications for yoghurt , with accuracy it must be consumed only by people with severe lactase deficiency, although they are well absorbed in a small amount. Just remember - the most healthy yogurt is natural, no additives, as the various additives themselves may be allergenic or harmful.
Do you like milk and dairy products?
Alena PARETSKAYA
Fermented milk products include those dairy products that are today made by fermentation of whole milk. Raw materials are taken from a cow, mare, goat, sheep. In addition to ordinary milk, it is permissible to use cream, whey. Skim milk is also used for such purposes. Surely, you want to know more about fermented milk products. The benefits and harms of cottage cheese, sour cream and everyone's favorite yogurt are discussed in this article.
The benefits and harms of cottage cheese How is cottage cheese useful for the body? Natural cottage cheese is considered one of the best sources of quality protein, which is definitely good for women who want to stay beautiful and slim. The denaturation of milk protein creates all the conditions for the successful degradation of the product with the participation of proteolytic enzymes. It is for this reason that cottage cheese can rightly be called an easily digestible product. Scientists' experiments have confirmed that when cottage cheese enters the human gastrointestinal tract, both enzymes with hydrochloric acid and gastric juice are released in much smaller volumes than when processing whole or fermented milk. It is worth paying attention to the fact that there are few vitamins in the product, but it gives a significant diuretic effect. It has been noticed that cottage cheese fits optimally into the diet menu for weight loss. It is useful for obesity, hypertension, heart disease, liver disease, atherosclerosis because it relieves unpleasant symptoms by improving fat metabolism. The cottage cheese contains an impressive amount of calcium, and the substance is in the best form for the body. Among other things, the composition includes vitamins from the B-group, ascorbic acid. With regular consumption of cottage cheese in our blood, the percentage of hemoglobin rises, the regeneration processes in nervous system, the cartilage tissue is strengthened, the strength of the bones is preserved.
In what cases is cottage cheese harmful? Excessive use of fatty cottage cheese often leads to a dangerous increase in cholesterol, which creates the risk of obesity and atherosclerosis. Also, eating a fermented milk product in large quantities threatens to oversaturate the body with protein, which adversely affects the functioning of the kidneys. If you don't eat quality product, in which Escherichia coli have multiplied, symptoms of poisoning will soon appear. When buying cottage cheese, you must choose exclusively fresh natural products, its shelf life is short.
Fermented milk products: they are useful for the body in that they supply valuable vitamins and trace elements, improve digestion, improve the condition of the skin and hair. This nutritious product is indicated for people with appetite disorders or sluggish digestion. It is useful to eat sour cream for anemia. The product has probiotic potential, which means that it helps to neutralize the processes of putrefaction inside the intestines and contributes to the growth of beneficial microflora. Constipation is prevented, bowel function is improved in general. There are positive changes in the hormonal system. Sour cream goes well with natural honey, this mixture improves mood and replenishes energy reserves. The product is used in the field of cosmetology - in masks for hair and facial skin, as well as to soften the skin after sunburn. Carrot salad with sour cream should be added to your menu more often, it is tasty and light dish gives the body the strength to resist infectious irritants. As a prophylactic agent against neoplasms in the body, you can take tomato juice with sour cream dressing. Potential harm from the consumption of sour cream It is unhelpful to consume sour cream, rich in organic acids, if a stomach ulcer or highly acidic gastritis is diagnosed. Product industrial production may contain preservatives added by manufacturers to increase shelf life. Considering high calorie content product, we can conclude that obese people should not get carried away with it. Consumption of sour cream in large portions is undesirable if the gallbladder and liver are not working properly. Due to the danger of excess cholesterol getting into the body, the product must be limited for pathologies of the heart and blood vessels. It is dangerous to eat sour cream with fried potatoes, as well as bread and cereal products.
The benefits and harms of yoghurt What benefits does yogurt bring to the body? We continue to consider fermented milk products. The benefits and harms of widespread yoghurt should be known to all consumers. It is known that high-quality yoghurt contains valuable vitamins and a whole range of minerals, such a nutrition helps to strengthen and grow bones and effectively resist infections. It should be noted that a quality product is rich in lactobacilli, which suppress the pathogenic microflora in our body. Thanks to calcium, the skeleton remains strong until old age, and the risk of intestinal diseases is reduced. Studies have shown that yogurt drinkers have a stronger immune system. For this, it is recommended to eat about 300 grams of the product daily. By using yoghurt, you can get rid of loose stools and other digestive problems. Certain varieties of the product protect the gastrointestinal tract, which is suffering from antibiotic treatment. As we know, there is cholesterol in bad and good shape... If you eat at least 100 grams of yogurt a day, you can significantly lower the percentage of bad cholesterol and increase the level of good cholesterol, which will lead to a healthier body. Harmful properties yoghurt Some types of yoghurt, especially drinkable foods, supply a large amount of sugar to the body, which can be unsafe for overweight people. If such food is consumed in large quantities, diabetes can develop. Yoghurts made from unpasteurized raw materials may contain harmful bacteria. Frozen yogurt contains minimal nutrients. Some manufacturers add aspartame or E951, some studies indicate that the additive infects the human body by releasing carcinogens. If you eat expired or improperly stored yogurt, which can be recognized by the fermentation process and bloating of the package, then a person will inevitably get poisoning.
Other variants of fermented milk products are also known. In addition to the products considered in this article, lactic acid fermentation drinks include yogurt, acidophilus, delicious fermented baked milk... There are also products of mixed fermentation (a combination of an alcoholic fermentation process with lactic acid fermentation), these are shubat, kefir, acidophilic-yeast product, kumis. Surely, you will be interested in another healthy drink- kurunga. We advise you to pay attention to the therapeutic subspecies of kefir called bifidok, it stands out for its composition - the product is enriched with probiotic culture, namely bifidobacteria.
Do you like fermented milk products? If your answer is no, then you need to finally think about why you are so often sick and have a number of gastrointestinal disorders?
Only the person who tries to comply with the basic principles and rules of healthy eating will feel good. Healthy eating is understood not only to exclude unhealthy foods from the diet, but also to add healthy foods to it - dairy, meat, fish products, as well as vegetables and fruits. Gastroenterologists and nutritionists say that fermented milk products are an integral and very important component of a healthy human diet.
Fermented milk products are ...
Those that are produced by adding enzymes (ferments from beneficial bacteria) to whole cow's milk. Fermented milk products are made not only from the milk of a cow, but also from sheep, goats, mares, etc. Absolutely all fermented milk products contain a large amount of lactic acid, which penetrates into the human stomach and destroys “bad” bacteria that provoke decay processes.
The technology for the production of fermented milk products is identical: yeast or yeast containing a large amount of beneficial lactic acid bacteria is introduced into the milk. Under production conditions, before adding the starter culture, the milk must be pasteurized (subjected to heat treatment). This is necessary so that harmful microorganisms do not begin to develop in the fermented milk product.
The benefits of dairy products
Fermented milk products are easily perceived and absorbed by the human body. This is due to the increased content of useful lacto and bifidobacteria in them. If you drink a glass of kefir, then in an hour it will be completely absorbed and digested in the body. Dairy products are recommended for those who have no or a minimal amount of the lactase enzyme in their body. Thus, with kefir, fermented baked milk, yogurt, you can stimulate the digestion of food without the additional use of medications.
It is enough to consume dairy products only a few times a week so that putrefactive flora does not multiply in the stomach. , as you know, protects our stomach from the penetration of infections, viruses and bacteria. In addition, fermented milk products stimulate the production of B vitamins in the body, an antioxidant - vitamins E, D, A, as well as magnesium, phosphorus, calcium.
Classification
Absolutely all fermented milk products are classified into:
- Those that are obtained as a result of milk fermentation (, sour cream, cottage cheese, yogurt). In terms of consistency, these products are distinguished by increased density, uniformity (without the presence of lumps), the taste is pleasant, tender, milky with a slight sourness.
- ... obtained in the process of mixed fermentation (kefir, koumiss). These products are made on the basis of milk fermentation with the addition of beneficial lactic acid bacteria, which later undergo intensive alcoholic fermentation. Kefir is very easy to distinguish from other fermented milk products - it tastes sour, sharp, slightly stinging tongue, liquid.
Cottage cheese
- This is the only fermented milk product in which there is an increased protein content. In the store, cottage cheese can only be distinguished by its fat content - from 0% (low fat) to 18% (the fattest). Curd 9% is considered bold, and 3% is low-fat. Moreover, nutritionists do not recommend buying low-fat fermented milk products, since there is no actual benefit in them.
By the way, grained cottage cheese has recently become very popular. It is made from natural fresh milk cream and a small amount of salt.
Delicious sour cream and yogurt
Sour cream is another fairly popular fermented milk product, which is obtained by fermenting cream. In the store, you can buy sour cream with a fat content of 10% to 58%. For the production of sour cream, natural milk cream of 32% fat and a ferment made from beneficial lactic acid bacteria are used.
The method of producing curdled milk is fermentation of milk and bacteria - lactic acid streptococci, Bulgarian bacillus, etc. The fat content of sour milk varies from 3.2% to 6%. This product is recommended as a medicinal product - for diseases of the liver, kidneys, disorders of the gastrointestinal tract, atherosclerosis, pain in the heart, as well as overweight. Yogurt is the first aid in vomiting, nausea, stomach pain, sleep problems, fatigue, loss of vitality, exacerbation of stomach ulcers. By the way, if you got an extensive sunburn, then the first thing that can be done to save the skin is to apply a thick layer of yogurt on it.
Product quality
To get all the benefits of a fermented milk product, you must first of all pay attention to its quality. The product must be:
- With a pleasant milky taste;
- Not rancid;
- Should not contain impurities;
- Color - milky, cream, white;
- The consistency is homogeneous, moderately thick, dense, without abundant clots and impurities.
If you feel an unpleasant greasy taste when using a sour-milk product, then this, first of all, indicates improper storage or transportation. Bitter taste occurs only in expired products, but yeast, sharp - in products that have been kept warm for a long time, without observing the thermal regime. Rotten taste - products were stored in dirty warehouses with non-compliance with sanitary standards.
So, fermented milk products are certainly good for the human body. They contain a large number of beneficial bacteria, vitamins, minerals that are vital for a good nutrition.
"Children drink milk - you will be healthy!" - in my childhood it was an indisputable truth. In very early childhood, my diet consisted of 50% dairy products. A little later, I already knew that this is a source of calcium. Despite this, from the age of 15, the dental clinic became a "home", problems began with "critical days", acne, going to gynecologists and treatment with synthetic hormones.
Until a few years ago, I recognized the benefits of dairy products and tried to eat “3 dairy products a day,” but studying nutritional materials changed my attitude towards them. I learned the truth about dairy products - it turns out that they harmed not only me. Women who come to me for help with hormonal problems and overweight usually actively consume dairy products. When they do a dairy sensitivity test, they begin to realize that this is one of the reasons for their health problems.
To identify sensitivity to dairy products, remove them from the diet for 7-14 days and feel the difference
- As a result of the consumption of dairy products, mucus is formed, which envelops the intestinal walls. This disrupts the absorption of nutrients and the elimination of waste toxins and hormones (estrogens).
- Dairy products slow down the metabolism, which leads to weight gain, since 100 g milk contains up to 12 grams of sugar!
- Sugar acidifies the body, in order to return the balance to its previous level, calcium and phosphorus are needed, which are washed out of bones and teeth. It causes osteoporosis in old age and osteopenia (lack of calcium in the bones) during pregnancy.
- Dairy products provoke the development of inflammation in the body, an increase in arachidonic acid, which leads to pain during "critical days", worsen the course of female diseases - PCOS (polycystic ovary syndrome), uterine fibroids, endometriosis.
- In the store, we usually buy skimmed or partially skimmed milk. Together with fat, vitamins A and D are removed from milk, so there is zero benefit from low-fat foods!
- If you turn to Ayurveda, it is not recommended to eat dairy products for dinner there. Especially fermented foods - kefir, hard cheeses. They satisfy hunger, but stress the gastrointestinal tract before bed, which leads to accumulation of mucus and imbalances in the dosha. Kapha, and as a result, sleep disturbances.
A reaction to dairy products may include bloating, diarrhea, reflux esophagitis with increased acidity of the stomach. Skin reactions are also common - acne, eczema, rash. The respiratory system is also disturbed - coughing, manifestations of asthma, sinusitis appear.
Annemarie Colbin is a Doctor, Lecturer and Founder of The Natural Gourmet Institute for Health and Culinary Arts in New York, author of Food and Our Bones: The Natural Way to Prevent Osteoporosis. In his book, he says that dairy products leach calcium from the bones, and do not store it, as was previously thought. And this process leads to the development of osteoporosis. The doctor emphasizes that women in the USA and Northern Europe who eat dairy products in their diets are more likely to suffer from osteoporosis, heart disease, and breast cancer. Japanese gastroenterologist Hiromi Shinya, in his book "Rejuvenation at the Cellular Level", also writes about the negative effects of dairy products on the body.
Dairy products - notthe only source of calcium
To maintain calcium levels in the body, sardines (with bones), figs, kale, almonds, oranges, sesame seeds, spinach. In order not to think whether I was getting the calcium from food, I began to take a calcium complex in the form of dietary supplements. For 10 years now, the "correct" calcium complexes have helped me to keep my teeth healthy - with magnesium, phosphorus, vitamins D3 and C. This complex has supported my health in all three pregnancies (!).
To remove the negative effects of consuming dairy products, you need:
- Reduce or eliminate dairy products.
- Strengthen the liver - add protein products (methionine for detoxification) to the diet, vegetables and fruits - a source of B and C vitamins.
- Add omega-3 to remove the negative effects of casein on the body and restore the intestines.
- Use spices in your diet - cinnamon, turmeric, cayenne pepper daily to remove mucus from dairy products.
Should you eliminate all dairy products from your diet?
Yogurt, cottage cheese, Adyghe cheese, feta cheese, camembert, brie can be used occasionally, but do not focus on these products. If you feel an accumulation of mucus in the form of disturbances in the work of the intestines, a slowdown in metabolism, a runny nose, then exclude dairy products.
When I removed dairy products from the diet, I felt an improvement in bowel function. I stopped feeling bloating, gas formation, the weight stopped jumping, I stopped bothering a runny nose - before I could not do without naphthyzine in my purse. “Critical days” have ceased to be critical and have become painless and permanent (of course, there was work from all sides, but I think that the harm of dairy products was also significant). Finally, the skin cleared up, and new foci of inflammation stopped appearing. I really felt the difference before and after.
If you want to improve digestion and reduce intensity pain during "critical days", use at least one recommendation from this article. My opinion about dairy products can be found in Shape magazine in the article "Drink milk, will you be healthy?" Write in the comments if you eat dairy products? Have you noticed your body's sensitivity to dairy products?
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