About children’s health

We are what we eat, said ancient Greeks. These words are very topical now. Quite often there is a problem of a lack of valuable animal protein, vitamins, microelements, dietary fiber, poly non-saturated acids and an excess of simple carbohydrates and animal fat in children’s diet. The reason is that parents and children do not have sufficient scientific dietary knowledge. Dietary stereotypes and personal favours also play their role.

That is why we want to tell parents and their children about the advantages of dairy products.

Advantages of dairy products

Milk and dairy products should be a part of the children’s daily diet because they supply:

• irreplaceable amino acids necessary for the child’s growth and development;
• assimilated calcium and phosphorus;
• vitamins A and В2, D and b-Carotin, В1 and Е (summer milk contains more of them than winter milk).

Enriched dairy products without heat treatment have an added biological value:

• milk and dairy products enriched with microelements (iodine, selenium), vitamins, bifidobacteria (they improve digestion, normalize intestinal microflora, improve metabolism and boost the immune system), lactulose (the substance necessary for the useful intestinal microflora and prevention of disbios);
• dairy products with fruit and berry fillings, containing natural fruit and berries that are an additional source of vitamins, microelements and dietary fiber;
• bioyogurt, i.e. yogurts enriched with living bifidobacteria without heat treatment. Bifidobacteria (also called probiotics) inhibit the growth of harmful bacteria in the intestines, destroy toxic metabolic products, synthesize vitamins, and improve protein assimilation. Besides, scientists have proved that probiotics prevent cancer and intestinal infections. By the way, it is better to sip beverage bioyogurt in small gulps, so that beneficial bacteria stay in all parts of the gastrointestinal tract;
• soft cottage cheese and cottage-cheese desserts on the basis of soft cottage cheese. High nutritional value of cottage cheese is determined by high contents of important amino acids, especially methionine, lysine, and choline. Methionine and choline normalize liver’s function. Methionine also promotes removing cholesterol from the body. Choline is necessary for the normal nervous system function. High mineral content in cottage cheese is also beneficial for building up tissues and osteogenesis.
• sour-milk products (as contrasted to whole milk) contain beneficial lactate bacteria and bifidobacteria, more B vitamins, a small amount of alcohol (average 0.6 g per 100 ml of yogurt that boosts the stomach function) and antibiotic substances (that inhibit the putrefactive intestinal microflora).
• cheese rich in minerals: on the average, 100 g of product contains a daily rate of calcium and 1/3 of daily need in phosphorus.