Dieticians have long known about a wide range of useful properties of cottage cheese. However, recent studies have allowed specialists to understand and possible negative consequences of its use.

At its core, it is a unique product, as it is a readily digestible source of high-grade protein. In addition, cottage cheese contains a large number of vitamins, such as, for example, B1, B2 and PP. Experts argue that cottage cheese improves the functioning of the circulatory system, the nervous system, positively affects the strengthening of the skeleton and the performance of the gastrointestinal tract. However, experts note that cottage cheese can be dangerous to the health of the consumer.

Since it is a product of dairy fermentation, in its environment, if the conditions of production and storage are not observed, the E. coli can easily arise and develop. Bacterial E. coli can cause various diseases and disorders, including a negative effect on the kidneys.

At the same time, experts also remind that in modern conditions producers of cottage cheese often add to the product various preservatives that can cause a person to have an allergy, although the product itself is absolutely hypo-allergenic. When choosing a cottage cheese, experts advise paying attention to the expiry date, packaging and form. The most suitable, in this case, is considered to be cottage cheese with classic fat content (4 - 18%).

aspekty. net.