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Curd

Curd



Curd as the most useful dairy product.

Curd is made by oxidation of whole or pasteurized milk, removing  serum. Curd  can be fat, semi fat  and fat-free. Protein of curd contains amino acids necessary to the body thanks to which it is considered a unique valuable food. It is rich with salts of calcium and phosphorus which are necessary for growth of bones, blood, activity of nervous system and heart. It is used as medicinal food.

Curd contains calcium, phosphorus, potassium, magnesium, vitamins A, PP, B, C. Curd is a unique product which contains a large amount of protein and fats. Sportsmen specially choose dietary curd and mix with sour cream. This food promotes strengthening of bones, muscles, improves work of cardiovascular system, and also strengthens nervous system. Experts recommend to use sour cream and curd  to adults and children.

The curd and products made of it are very nutritious as they contain a lot of protein and fats. Proteins of curd are partially connected by phosphorus y and limy salts. It facilitates digestion in a stomach and intestines. That`s why curd is well acquired in the body.

Fat-free curd contains 17 percent of protein and it is even more than in some types of meat. The given above tropical lime substances reduce anti-sclerotic effect. These minerals are involved in bone formation, neuronal nutrition system and the formation of hemoglobin in the blood.

Curd is especially recommended to children, pregnant women, nursing mothers because it contents there phosphorus and limy salts which are used in a bone and blood formation. Curd is recommended to people who suffer from tuberculosis and anemia. It is useful at an illness of kidneys and heart which are followed by hypostases as limy salt brings water out of the body. Fat-free curd it is recommended at obesity, diseases of a liver, a heart attack myocardium, when proteins of meat and fish are contraindicated proteins of curd replace them.