Fermented dairy products are a source of calcium, protein, vitamins and probiotics. Nutritionist Andrei Bobrovsky, Associate Professor of the Faculty of Medicine of St. Petersburg University, talked about this in a radio interview. Sputnik.
“For example, yoghurt contains live bacteria that provide health to the intestinal microflora. In addition, like other fermented milk products, it is rich in calcium, vitamins and protein. Kefir is also an excellent source of all these substances as well as antioxidants. Cottage cheese also has different varieties and contains calcium and protein. Calcium is essential for older people who begin to lose bone density, as well as for children whose bone mass is actively growing, Bobrovsky said.
Fermented dairy products should be consumed at least three to four times a week by older adults and children to avoid calcium deficiency.
“How much should I use? In general, it depends on age, height, body weight and lifestyle. On average, two to three servings of yoghurt per day, that is, 150-200 grams. The nutritionist stated that you can drink kefir from 100 grams to 500 grams per day.
But fermented milk products containing sugar, preservatives and dyes are less healthy. According to Bobrovsky, the harm of sugar outweighs a significant part of the benefits of yogurt and kefir.
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