About the benefits of cottage cheese written a lot. And there is probably no such person, whoever tastes this product. It is used by both adults and children, enriching your body with vitamins and essential trace elements.
Today in the market you can find a huge selection of cottage cheese, it is distinguished only by the percentage of fat content (0%, 3%, 9%, 15% and 18%) and the producer, the composition is usually not enough than it differs: protein , B vitamins, vitamins A, C, D and PP, calcium, iron and magnesium. On what to stop your choice - it's up to you.
The favorite product of all slimming and sportsmen is fat-free cottage cheese, it contains a lot of protein, which contributes to the formation and restoration of muscle tissue. Nutritionists and doctors disagree about the usefulness of low-fat cottage cheese. So let's figure it out.
The use of low-fat cottage cheese
First of all, cottage cheese is a source of calcium, which is so necessary for strengthening bones and blood coagulability. In addition, protein is a building material for our body, and phosphorus is responsible for the health of teeth, nails and hair.
The harm of fat-free cottage cheese
Despite a lot of positive properties, everywhere "there is a fly in the ointment." Significant harm skim curd does not cause, but some useful properties in it are significantly reduced.
To assimilate calcium, we need fats, and since curds are degreased, the digestibility of the product decreases. Due to defatting in curd there are very few phospholipids, lecithin and cephalina are components of milk fat, which take part in the transmission of nerve impulses. Cottage cheese without fat is much poorer than its fat companion in the content of vitamins, so it's better to stop your choice on low-fat cottage cheese in order to preserve useful properties and not to hurt the figure.