Advice 1: How to digest cheese

Curd is a very useful product, it is rich in vitamins, minerals (particularly calcium), contains protein. It includes essential amino acid – methionine. Only nine tablespoons of cottage cheese can fill the daily requirement for calcium and protein.
How to digest cheese

The composition of the cheese, its good

The starting material for the preparation of cheese - milk. Cheese contains from 0.5 to 20.0% fat, 13.0 to 16.0% of protein, 1.0 to 1.5% of carbohydrates. The caloric value of 100 g product ranges from 60.5 to 250.0 kcal. Cheese is a source of potassium, calcium, phosphorus, sodium, magnesium, iron, zinc, copper, fluoride, vitamins b, PP, P, E, provitamin A, folic acid. Quite a lot contained in the cheese of choline is present in lecithin.

The use of cottage cheese in the food helps to restore and maintain health. Because of the favorable combination of minerals, the presence of large quantities of microelements and proteins, and essential amino acids — methionine this product is included in the medical and baby food. The availability of nutrients in the composition of the product can be used in diets in the treatment and prevention of atherosclerosis, obesity liver, to maintain the functions of the digestive system, liver and biliary tract, pancreas, cardiovascular system, respiratory, blood, nervous system. Cottage cheese diet will be beneficial for patients with diabetes, weakened patients, and also for people who have suffered burns or trauma.
The methionine content of cheese is second only to flour made from soy.

How to digest cheese

The curd is digested in the stomach within two to three hours. To determine the time of digestion must be considered, when the product has been eaten. In the afternoon the digestion of the person stronger, and cottage cheese are digested in 2 hours. If the product is eaten in the morning or in the evening, this time increases to three hours and several more. In the intestine, proteins and fats this product absorbed relatively quickly, even faster than egg albumin. It is best to digest fresh cheese of the highest grade of milk, not subjected to prolonged heat treatment.
Milk proteins after the action of the high temperature assimilated in the body completely.

Don't eat cheese, especially fat, as much as you want, because it "loads" the kidneys, the digestive system can cause constipation. In small amounts it should have in infectious diseases of the intestine, the therapy which is associated with the use of "Biomitsin, Etazol, Sulgin". This product is a favorable breeding ground for the propagation of pathogenic microorganisms. For example, the causative agent of poliomyelitis in the cheese retains viability for 4 months. The product is perishable, storing must be executed sanitary-hygienic requirements.

Advice 2: How long to digest food

Different foods are digested at different speeds, depending on their constituent substances. Some need 15 minutes, others require several hours for complete digestion.
How long to digest food
The process of digestion starts in the mouth where also secreted digestive enzymes. Basically, at this stage, there is a softening of food and formation of food bolus. This helps the teeth and tongue. After the food ball gets into the stomach where it is exposed to gastric juice. The final stage of the process occurs in the intestine. Resulting from this substance are absorbed into the bloodstream.
From the liquids digestion requires water, it immediately enters the intestine. Most quickly digested and absorbed food, rich in carbohydrates. This can include almost all fruits, except bananas and grapes. Vegetables, many types of lean fish, eggs are also digested quite quickly. These products are not required hours for full assimilation, the average time to 45 minutes. After they have eaten does not occur of heaviness in the stomach, but quickly comes a feeling of hunger.
With a medium speed digested protein-rich foods with moderate fat content. These include some types of vegetables: potatoes, Jerusalem artichokes, pumpkin. An average of 1.5 hours is required for the digestion of dairy products average fat content. The same amount of time is required for the dried fruit and raw nuts, legumes, oily fish and chicken. Also included are cereals, with the exception of products made from whole grains.
For a very long time to digest fatty foods, as well as the combination of fat and protein. This process takes up to three hours. Much time is required unrefined cereals and products made from whole grains, mushrooms, grilled nuts, cheese and cottage cheese high fat content, boiled beans and many baked goods. More than three hours to digest fatty meat, especially pork.
The absorption of the products of this category are difficult for the body many people. Some of them are not digested completely, leaving a feeling of heaviness in the stomach. Then begin the processes of putrefaction and fermentation, actively allocated toxic substances and gases. All this gradually poisons the body. Indigestible products are generally encouraged to eat as little as possible to avoid unpleasant consequences. Also recommended at one time to combine products with the same digestion time. Preference is the products from the first and second categories. It is also worth mentioning that the cold food is digested faster heated. Because it does not bring much satisfaction and satiety.

Advice 3: How to cook curd

Cheese has long been considered a useful fermented milk product, and it can be found in almost all grocery stores. Although it is much more useful to eat cottage cheese because it contains necessary for the health calcium, phosphorus and vitamin A.
How to cook curd
You will need
To prepare cottage cheese at home, it does not require much effort. Enough to buy fresh milk and spend on cooking a little of your time. First boil the milk, then cool to a temperature of 32-36 degrees. To do this, place the container of milk into a saucepan filled with cold water, and periodically measure temperature alcohol thermometer. The thermometer should not be wooden frames.
Once the milk has cooled down, proceed to the second stage directly to the preparation of cheese. While it can be prepared without leaven, and leaven. To make cottage cheese without the sourdough, cover the container with the cooled milk, cover and leave in a warm place for the night. A day later, place the container with the already podkislit milk in a large pot, filling it with water and put them on the stove. Make low heat and heat the milk until the water in the saucepan begins to boil. At the same time between the milk and the container walls will form the serum is yellowish color. As soon as you see it, remove the pan from the heat. Wait until the resulting thick gelatinous mass has cooled, cut it into several pieces and place on the cheesecloth, folded in half. Tie the cheesecloth with the future of the cheese mass at the corners and hang over an empty bowl. A day later, the gauze forms a cottage cheese.
For preparation of curd with ferment add in the still cooling boiled milk curdled in the proportions of 3 tablespoons to 1 liter of milk. Stir the liquid with a metal spoon, cover the container with a lid and leave in a warm place. Then repeat the process of formation of the serum – heat in a water bath until the formation of a yellowish substance, wait until it cools down and keep in gauze during the day.
Is the advice useful?