Is it good to drink cream at night. Cream is good and bad for the human body. Energy value and use of cream by fat groups
Among all dairy products, cream is no less popular than milk. They are used to add to tea and coffee, which allows you to get an even more delicate and refined taste of drinks. Also, the cream takes part in the preparation of soups, mashed potatoes, pastries, sauces and other dishes. It goes without saying that the benefits of cream for humans are very great, because they have a very rich and nutritious composition.
The cream is prepared by separating the milk. They form a greasy top layer that can simply be drained into another dish. This is where the name of this product comes from. Their useful properties directly depend on the fat content and quality of cream. A good cream should be heavy and smooth. They should be free of lumps, flakes, unpleasant odors, bitter or other tastes.
Composition and calorie content of cream
The value of cream for the human body is due to the fact that it contains many phosphatides. Otherwise, the composition of the cream is practically the same as that of ordinary milk. They differ only in the amount of fat - cream has more than 8%. Cream contains free organic acids, lecithin, as well as a huge amount of vitamins of group B, as well as vitamins PP, A, C. Among the macro- and microelements, zinc, calcium, copper, potassium, sodium, iodine, magnesium, phosphorus can be distinguished etc.
The calorie content of the cream is 220 kcal.
The benefits of cream
Lecithin, which is part of the cream, has a beneficial effect on blood vessels, protects against the occurrence of atherosclerotic plaques and maintains an acceptable level of cholesterol in the blood.
Cream is very beneficial to use along with a variety of fruits. Not only do these desserts taste very good, they are also extremely healthy for humans. After all, the fats contained in this dairy product help to better absorb the vitamins that are part of the fruit.
Cream must be present in the diet of people who suffer from diseases of the stomach and duodenum.
The fats in the cream are very well absorbed. Therefore, this product is a must for people who lead an active mental and physical lifestyle.
The cream will also be useful for those who want to improve the state of the nervous system and overcome depression. Also, with the help of this product, you can improve the condition of the skin, rejuvenate it and cope with puffiness.
The harm of cream
While cream is extremely beneficial to the human body, it can still have harmful effects. So, the abuse of cream can lead to the opposite effect in the body. And instead of lowering cholesterol levels, its amount will go off scale.
If you want to reduce the number of kilograms on the scales, then you should not consume excess fat and high-calorie cream.
Article structure:
Cream is obtained from whole milk by settling and peeling, as well as by separation. They are of high nutritional value, they contain many vitamins, they contain niacin, tocuferol, thiamine, fishflavin, they are saturated with minerals, contain ascorbic acid. This is a kind of milk quintessence that stores all the useful substances of milk, but in a more accessible and easily digestible form. Cream is very fond of children and adults, they are consumed in pure form, added to food and drinks.
Characteristics of the cream and their features
It is the fatty part of milk, made up of light fats that rise upward. The quantity and quality of the product obtained from a portion of milk depends on the fat content of the base, and the fat content of the milk depends on the nutrition of the cow. There are two ways to make cream, the old homemade and the hardware, with the separator. The latter option is used in industry, as well as through the use of small household separators. There is also dry cream, which is obtained from pasteurized, and then used to prepare this product by dilution with water.
The L-tryptophan in the cream is an amino acid that, when ingested, is converted to serotonin. This substance helps to raise the mood, and also increases the tone of the whole body. L-tryptophan also increases a person's performance, allows you to get out of a depression and depression. In the presence of L-tryptophan in the body, appetite decreases by dulling the cravings for carbohydrates. From this emerges the answer to the question whether cream is possible on a diet. You can, they are used in different diets, in particular, they are used in tomato and, it is recommended to add them to tea.
What's in the cream
Cream contains vitamins, minerals and amino acids, they contain vitamins A, PP, A (RE), B1, B5, B2, B6, B12, B9, H, D, E, C, as well as choline. The minerals include phosphorus, zinc, iron, iodine, selenium, copper, fluorine, manganese, molybdenum, cobalt, calcium. They are white in color, with a delicate milky yellowish tint, have a pleasant sweetish taste. A properly prepared dairy product has a uniform consistency, without lumps, cotton formations.
As for the fat content, it can be different, from 8 to 55%. Therefore, they can be used versatile, fatty for nutritious diets, and skim cream, on a diet for weight loss. Non-fat drinking cream includes foods with a fat content of 8 to 14%, low-fat, up to 19%, medium-fat, up to 34%, foods with a large amount of fat are considered fat.
Energy value and use of cream by fat groups
The classification is based on their fat content. When this indicator changes, the calorie content of the product changes, as well as the ratio of other substances.
Cream 10% contains:
- For 100 g of product - 118 Kcal;
- Water - 82 g;
- Proteins - 3 g;
- Fat - 10 g;
- Carbohydrates - 4 g;
10% cream is the most optimal for losing weight, they saturate the body with useful substances and will not correct. They are recommended for use in adolescence, as well as for adults, thanks to them, the best absorption of phosphorus and calcium is produced.
In order to correctly calculate the rate for a diet with cream, you should know that 1 teaspoon contains 5 g of cream, the 1st table contains 14 g, and a 250 ml glass contains a similar amount (250 g).
Cream 15% contains:
- Per 100 g of product - 161 Kcal;
- Water - 80 g;
- Protein - 2.4 g;
- Fat - 15 g;
- Carbohydrates - 3.7 g;
15% dairy products are not very fatty, therefore, this cream is also allowed for weight loss diets. They contain a lot of vitamin D, which contributes to the effective absorption of calcium and fluoride, and are also saturated with vitamin A.
Cream 30% contains:
- Per 100 g of product - 287 Kcal;
- Water - 62 g;
- Protein - 2.2 g;
- Fat - 30 g;
- Carbohydrates - 3.1 g;
30% cream is more fatty, but in small amounts it can be used in diets. Basically, they are used to add to drinks and various dishes, which gives the latter tenderness and creamy taste.
Useful properties of cream
The protein part of the dairy product consists of casein and lecithin. The latter takes part in cholesterol metabolism. Also, the cream increases the level of serotonin, which helps to raise mood and improve performance. Due to the presence of vitamin D in the composition, calcium and phosphorus entering the body are more productively absorbed.
What are the benefits of cream for the human body:
- Cream contains 5 times more vitamin A than milk, and this improves the condition of the skin, promotes visual acuity.
- The presence of Omega 3 allows you to keep the body in good shape, prevents cancer, improves brain function.
- It is recommended to use them for gastritis and ulcers, they have a positive dynamics in the work of the digestive tract.
- It is noticed that when using cream with drinks or in its pure form, the nervous system calms down, tension is relieved.
- Cream is actively used in cosmetology, and is also used for home anti-aging procedures.
- They also help eliminate puffiness when used in conjunction with carrot juice.
- It is recommended to consume more cream in the autumn-spring period, when people are most often depressed.
- The presence of essential substances has a positive effect on a person's well-being.
- The milk fat contained in the product is well absorbed by different age groups of people.
- Low-fat types promote the elimination of toxins, normalize the digestive tract, and prevent gastritis.
- The product is useful for the formation of muscles and children's skeleton.
- Diet with cream is recommended for patients after surgery to restore the body.
It is important to know: Coffee and creamy hot drinks do not lower the strength of coffee, but at the same time reduce its negative effects on the body. And this dairy product also prevents the formation of plaque on the tooth enamel.
Is cream possible on a diet and to whom are they contraindicated?
With this product, it is worth eating with a low fat content, 10, 15%. In most cases, they are very beneficial and recommended for inclusion in any diet. But, there are categories of people who should use them with caution, and for some they are completely prohibited.
Harm of cream:
- In case of kidney disease, it is not recommended to get carried away with this product, you should first consult a specialist.
- With atherosclerosis and overweight (obesity), certain norms must be observed.
- In case of intolerance, the entire group of dairy products should be excluded from the diet.
- Young children under 2 years old should not use cream in their diet.
Slimming cream
In most cases, cream is used in diets, it is not a classic dietary product, so there are no mono diets based on cream. The product contains a lot of milk fat, it is not recommended for obesity, but for weight loss, when a person wants to get rid of 5-10 kg, it can be included in the diet. On (vegetable, cereal, egg), this dairy product can be used, it will saturate the body with biologically active substances, which are often lacking with such a diet.
The most nutritious are dry and whipped cream, the former contain 579 Kcal in 100 grams, and the latter more than 250 Kcal. If you want to lose weight, then you should not get carried away with whipped desserts, except for fat, they contain sugar, which in tandem gives an explosive mixture and negatively affects the body, depositing excess fat at the waist. According to nutritionists, you should use a product with 10% fat for weight loss. It will not create difficulties in digestion, will contribute to the elimination of toxins.
- It is very useful to use cream with carrot juice, you just need to mix them and drink. Thus, you can relieve swelling, improve kidney function.
- When using a carrot-creamy drink, it is recommended to add a little honey to it, this will improve the potency in men.
Using cream for the keto diet
There is a special diet in which fat is allowed. At the same time, the carbohydrate component with such a diet is extremely small, and a moderate amount of protein is consumed, this method of nutrition is called a ketogenic diet. It contains a list of products recommended for consumption, our dairy product falls into this category.
Features of the ketogenic diet:
- High fat content.
- Lack of carbohydrates.
- It is healthy.
- The menu is calculated on a purely individual basis.
A ketogenic diet should be selected by a specialist, regarding the characteristics of each individual person. Our mission is to tell you about how this diet works. Stopping consuming carbohydrates, a person restricts the entry of glucose, and it is very necessary for efficiency and normal life. Glucose is produced by the liver and formed in the muscles, but this supply is very small. Here the property of proteins is triggered to transform into glucose, or rather the body breaks down the protein and extracts the necessary glucose from it. Therefore, it is important to have protein foods when you are on a keto diet.
But the diet involves moderate protein intake, which cannot fully replenish the glucose supply. This is the essence of the diet, the lack of glucose is replenished by ketones produced by the liver from stored fats. This happens only in the case of a lack of carbohydrates and proteins. As a result, the body gets rid of previously stored fats. Therefore, the keto diet is high in fat, animal protein, and very little carbohydrates. This diet is very satisfying, a person does not feel hunger, but at the same time loses weight.
When creating a keto menu, the following are taken into account:
- The ratio of muscle and fat mass of the human body.
- Lifestyle, availability of training.
- The usual menu and its calorie content.
- Estimated daily calorie consumption.
- Age, weight, physique features.
- Hormonal balance.
The ketogenic diet does not accept the use of cereals, bakery and pasta, most vegetables and fruits, but lard, bacon, meat, seafood, eggs, fish, cheeses, butter, cream, on the contrary, are allowed. There is a specific list of foods that can be used in a ketogenic diet. An important feature of this diet is a one-day fast.
It is on the first day of the diet that you should stay hungry, this will allow the body to completely use up its glucose supply. Cream for the keto diet is used as an additive to tea, coffee, for making sauces, dressing first courses. Keto food is an excellent way to lose weight, only it should be prescribed by a nutritionist, based on your body characteristics.
Cream is a dairy product made with regular whole milk. To make cream from milk, it is divided into fat-free and fat fractions. Pasteurized cream is on sale, which contains 10-20% or 35% fat.
The kind of cream depends on the way it is processed. In addition to pasteurized, there can be sterilized cream. Also, the processing method depends on the usefulness of the cream.
In addition to milk cream, you can also find vegetable cream, which do not differ in their benefits. In addition to classic milk cream, there is also dry and canned cream.
Properties of cream
Pasteurized cream is considered better than sterilized cream. Their plus is that they can be stored for up to 4 months, while sterilized ones - only three days. The fact is that in the manufacture of sterilized cream, vitamin C is "killed", and minerals create compounds that are not absorbed by the human body.
Vegetable creams are made from coconut, palm kernel or palm oil. Such proteins contain milk proteins, but in addition to them, various chemical components are added to such cream: stabilizers, dyes, flavorings, emulsifiers, etc. Of course, all this is not useful for humans.
Fresh cream is considered the most useful, as well as cream made on your own.
The calorie content of cream is different. There are both heavy and non-fat cream:
- 8-14% - low-fat, calorie content from 80 to 130 kcal;
- 15-19% - low-fat, calorie content from 150 to 200 kcal;
- 20-34% - medium, calorie content from 210 to 320 kcal;
- 35-49% - fatty, calorie content from 340 to 470 kcal;
- 50-55% - very fatty, calories from 490 to 540 kcal.
The amount of fat in the cream corresponds to their fat content: 10% - 10 g of fat, 20% - 20 g of fat, 30% - 35 g of fat, etc.
The benefits of cream
This dairy product is considered to be quite nutritious and healthy for humans in moderation. It is enriched with a number of vitamins: C, A, E, PP, D, group B, and also contains mineral salts and a large amount of minerals.
Vitamin D allows calcium and phosphorus to be better absorbed, which is very important for the skeletal system, hair, skin, teeth. But there is much more vitamin A in cream than in milk itself, and 5 times more. So what is cream good for?
- They contain phospholipids, which are components of absolutely all tissues and cells of the human body. Among them, the most famous is lecithin, which prevents atherosclerosis and helps to normalize cholesterol levels.
- They also contain L-tryptophan, which is especially useful for people experiencing strong emotional stress, nervous system disorders, or even patients with depression.
- Casein and lecithin are extracted from the cream with the lowest fat content. These substances are often components of dietary supplements and various drugs.
- Cream and cream-based products help to replenish severe weight loss, for example, during exhaustion.
- Cream helps to flush out toxins from the body.
- They can quickly restore vitality that was lost after physical or mental stress.
- The cream helps to make the skin softer, stimulates blood circulation and metabolic processes of the skin. At the same time, they are perfectly absorbed by the skin without leaving any traces.
- In folk medicine, cream is used for kidney disease or edema. To do this, they are mixed with carrot juice. And if they are mixed with honey, then you can stimulate the work of the sex glands. They are effective for acute gastritis, peptic ulcer diseases.
Application of cream
The cream is used for culinary purposes. They are used to make butter, sour cream, and confectionery. They are a component of sauces, sweets and pastries.
The harm of cream
Since even non-fat cream is still high in calories and contains a large amount of fat, this product is not recommended for people who are obese or prone to this disease, as well as for liver diseases and atherosclerosis.
Large amounts of cream can damage the figure.
Children under two years of age should not be given cream.
The use of cream is contraindicated if there is an individual intolerance to the product itself or its component - milk protein.
Cream (the name comes from the verb "drain") is a product of separation. They are a thick, homogeneous mass of white, viscous consistency, with a sweetish taste. A properly prepared dairy product does not have flakes, lumps, and impurities.
According to legend, the cream was invented back in the 17th century by the head waiter of the Chantilly castle, Francois Vatel, from where they got the unspoken name "Chantilly cream". The first dessert with the addition of gentle milk fat was tried by Baroness Henrietta von Oberkirch, who remained partial to the airy nectar of the gods.
Cream is produced in different fat content: 8%, 10%, 20%, 25%, 35%. They contain 4.3% carbohydrates, 3.5% proteins, vitamins A, E, C, PP, B1, B2 and mineral salts. Due to its high fat content, the product is used in medical nutrition, food industry (to create butter,), in cooking (to produce sweet dishes, mashed soups, sauces, confectionery).
Views
Depending on the method of processing raw materials, cream can be: pasteurized and sterilized. By consistency: canned, dry, drinkable, whipped.
Today, vegetable cream is on sale - a synthetic product, a substitute for natural, with a long shelf life (over six months). They include palm, palm kernel, oils, sodium caseinate, stabilizers, emulsifiers, flavorings, acidity regulators, dyes. Such a chemical product does not provide value for the human body, and with regular use it can cause problems with the gastrointestinal tract, food allergies.
The article will focus exclusively on natural cream obtained from whole milk by separating the fat fraction. Depending on the type, their shelf life ranges from three days (pasteurized) to 4 months (sterilized).
Chemical composition
Energy value of 10% fat cream - 119 calories, 20% - 207 calories, 35% - 335 calories.
During sterilization, milk is heated to 130 degrees, as a result of which ascorbic acid is destroyed, and calcium and phosphorus change the chemical structure, which cannot be absorbed by the body. Therefore, the greatest value for a person is a fresh, pasteurized product that can be prepared independently at home.
With an increase in the fat content of the cream, the content of proteins and carbohydrates in them decreases.
Milk fat consists of spherical particles. There are 3 billion such spheres in a milliliter of cream. The balls do not merge with each other, they are covered with a greasy shell, inside which lecithin is concentrated, which combines with protein.
It is interesting that only 150 grams of cream is extracted from a liter of milk. The quality of the resulting product directly depends on the quality of the feedstock. Use only fresh, high-fat whole milk (preferably homemade).
| Components | Content in 100 grams of product | |
|---|---|---|
| Pasteurized | Sterilized | |
| Calorie content | 119 calories | 119 calories |
| 82 grams | 82.1 grams | |
| 4.5 grams | 4.4 grams | |
| and disaccharides | 4.5 grams | 4.4 grams |
| 0.2 grams | 0.2 grams | |
| 4 grams | – | |
| 2.7 grams | 2.7 grams | |
| Replaceable | 3.442 grams | 1.4 grams |
| 0.6 grams | 0.6 grams | |
| Essential amino acids | 3.152 grams | 1.67 grams |
| 10 grams | 10 grams | |
| 0.03 grams | 0.03 grams | |
| 5.8 grams | 5.8 grams | |
| 3.5 grams | – | |
| Name | Nutrient content in 100 grams of product, milligrams | |
|---|---|---|
| Pasteurized | Sterilized | |
| Vitamins | ||
| 0,5 | – | |
| 0,34 | – | |
| 0,3 | 0,3 | |
| 0,1 | 0,1 | |
| 0,0004 | – | |
| 0,03 | 0,02 | |
| 0,065 | 0,025 | |
| 0,9 | 0,9 | |
| 0,04 | – | |
| 0,00338 | – | |
| 0,01 | – | |
| 124 | 124 | |
| 83 | 83 | |
| 90 | 91 | |
| 76 | – | |
| 27 | 27 | |
| 10 | 10 | |
| 40 | 40 | |
| 0,1 | 0,1 | |
| 0,022 | – | |
| 0,005 | – | |
| 0,017 | – | |
| 0,3 | – | |
| 0,003 | – | |
| 0,009 | – | |
| 0,0003 | – | |
| 0,0004 | – | |
The main advantage of the cream is a high content of phosphatides, which contain phosphoric acid and a nitrogenous base. When heated, the fatty membranes of the milk product fractions are destroyed and the lecithin is converted into buttermilk.
In composition, phosphatides are close to fats, they decompose after whipping cream. Therefore, it is recommended not to heat them, but to use them freshly chilled.
Natural cream is healthier than butter, which is almost brought to the boiling point during the production process. For the manufacture of sauces, soups, milk mass is used with a fat content of up to 20%, for the preparation of cream, sour cream - over 20%.
Useful and harmful properties
Natural cream obtained from whole milk is a healthy, nutritious product for the human body. They are indicated for physical exhaustion, sudden weight loss, active mental activity, depression, nervous disorders.
Effect on the body:
- They normalize the level of cholesterol in the blood, prevent the development of atherosclerosis.
- They slow down the absorption of harmful substances, remove toxins and toxins, and neutralize the negative effects of chemical compounds on the body.
- Prevents senile dementia.
- Strengthens bones and teeth.
- They supply the body with energy, complex proteins (casein).
- Reduce irritant effect on the gastrointestinal tract membranes.
- Protects tooth enamel from plaque fixation on the surface.
- Enhances the action of calcium. It is recommended to use them together with juice, which improves the absorption of vitamins A and E.
The cream is well absorbed by the human body, does not require additional energy for digestion. The fat of a dairy product envelops the mucous membranes of the stomach and intestines, due to which it is indicated for use in diseases of the digestive tract. Cream contains an amino acid that suppresses the cravings for simple carbohydrates.
Contraindications:
- obesity;
- atherosclerosis;
- liver disease;
- hypertension;
- slow metabolism;
- diseases of the cardiovascular system.
To avoid an exacerbation of the disease, people with gastritis and stomach ulcers are advised to consume only fresh pasteurized product up to 20 grams at a time.
On the packaging of high-quality drinking cream, GOST R 52091 is indicated, which excludes vegetable fats in the product.
To test milk fat for naturalness, pour the mass into a glass, place in the refrigerator for 15 minutes. Then evaluate their appearance. The appearance of yellow spots on the surface indicates the presence of harmful vegetable fats in the composition. It is better to refuse the use of such a product. If nothing has changed after 15 minutes of the cream in the refrigerator, this is a quality product.
Interestingly, whipped milk fat retains airiness in cylinders due to nitrous oxide (N2O) in the composition.
Application
Cream is used in cooking in recipes or as a separate product. On their basis, creams, mousses, sauces, dressings are prepared. Low-fat cream (10%) is put in desserts, drinks for lightness and delicate creamy taste. They are part of mashed soups, first courses. Whipped cream (35%) is used to decorate baked goods and desserts.
In addition, the dairy product is used in cosmetology to nourish, moisturize and soften the skin. "Creamy" masks saturate the dermis, A, C, magnesium, iron, potassium, sodium, give a healthy, radiant complexion. Milk fat is recommended for nourishing dry, flaky, aging skin.
Home production technology
To make cream, you need high-fat fresh milk. Pour it into a bowl and place in a cool, dark place. The fat on top is essentially homemade cream. Collect it every other day.
Prepare the following ingredients and tools:
- milk - 200 milliliters;
- cold water - 50 milliliters;
- - 10 grams;
- icing sugar - 1 gram;
- vanilla extract - 7 grams;
- bowl;
- whisk;
- pan;
- mixer.
The sequence of the technological process:
- Combine gelatin and water in a saucepan, leave to swell for 10 minutes.
- Turn on the stove.
- Put the container with gelatin on the oven, heat the mass until the jelly-like balls are completely dissolved. Turn off the heat, cool the mass to room temperature. Add milk, whisk the ingredients until smooth.
- Add powdered sugar and vanilla to the mass, beat.
- Place the mixture in the refrigerator for an hour and a half, stir every 15 minutes.
- Whisk the fragrant milk-gelatin mass with a hand mixer until thick. The finished cream resembles an airy cream.
After the cream has reached the desired consistency, stop whipping it. Excessive effort will result in a loss of airy texture and fat curdling.
Use the following types of sweeteners instead of powdered sugar to enhance the taste:, stevia,. Alternatively, try substituting vanilla for chocolate, cinnamon, or bacon. Nuts (macadamia, almonds, pecans,) will be an excellent addition.
Ground coffee will provide an invigorating effect to the cream, and cocoa will provide the chocolate taste. Add 30 grams of caffeinated powder to the milk fat before whipping.
To enhance the aroma, supply the mass with fresh herbs. Lavender, thyme, and basil are best suited.
On a note
Make sure you are using whole milk and not skim milk as the base before preparing the cream. Otherwise, the product of the desired quality will not turn out. It will be too runny.
Home-made and store-made cream differ in quality due to the use of special automated complexes and manual machines in an industrial environment. The principle of their preparation is based on the rise of fat globules to the surface due to the difference in milk plasma and specific gravity of triglycerides. The following factors affect the settling speed: grouping, crowding, the size of these spheres, the height of rise, the viscosity of the milk plasma, the settling time. The larger the fat globule, the faster it floats to the surface.
Viscous milk, in contrast to where the spheres managed to gather in piles, gives less sludge. The reason for this phenomenon is an increase in the resistance (friction) of the fat globules when passing through the plasma. Heating accelerates the settling of the cream.
In the first 12 hours, the main mass of fat is formed on the surface of the milk, in the subsequent time it rises much less. It takes 20 - 36 hours to prepare the cream, depending on the selected settling method. It is interesting that all the fat from milk cannot go up, part of it remains in the plasma (from 0.5 to 1%).
The freshness of homemade cream is 36 hours (1.5 days). The product obtained "at the exit" has a high fat content (up to 40%) and energy value (up to 300 calories). At the same time, it retains all the beneficial nutrients of the dairy product. Homemade cream is easily absorbed by the human body, so it is recommended to include it in the diet of children and the elderly.
Milk fat obtained under industrial conditions can have a different percentage of fat (8 - 55%), calorie content (100 - 400 calories).
Storage
The shelf life of sterilized cream reaches 4 months, pasteurized - 3 days. To keep milk fat fresh, it is recommended to place it on a shelf near the freezer, where the temperature is coldest. An open can of cream is stored for 24 hours (day), quickly absorbs odors, so it must be carefully sealed.
If it is not possible to use the refrigerator, the dairy product is transferred to a glass container, placed near a container with cold water. To prevent the product from sour, it is recommended to put a horseradish leaf on it.
Output
Cream is the top layer of fat that collects on the surface of the milk. They include proteins (casein and lecithin), minerals (calcium, fluorine, magnesium, potassium), free organic acids, vitamins A, C, B, PP.
Sterilization reduces the usefulness of the product, reduces the amount of nutrients in them (destroys ascorbic acid, promotes the formation of indigestible compounds by minerals), therefore, fresh pasteurized cream provides the greatest value to the human body. They protect blood vessels from cholesterol plaques, calm the nervous system, adsorb toxic substances, and enhance the production of the hormone of happiness - serotonin. The main condition is to use high-quality fresh cream in moderation - up to 100 grams per day.
Cream is a milk separation product. The name of the product - "cream" - comes from the verb "drain". The cream can be easily removed from the surface of the settled milk and poured into another dish. The cream has a uniform consistency, sweetish taste, delicate color and should not have flakes, lumps or other impurities. Cream is distinguished by fat content and raw material processing method. Depending on the processing method, a distinction is made between pasteurized and sterilized. Pasteurized cream can be stored for no more than a week, sterilized cream can be stored for up to four months.
Cream composition
Cream of different fat content from 8 to 35% goes on sale. The calorie content of the cream depends on the fat content. The calorie content of 10% cream is about 120 kilocalories, with a fat content of 35%, the calorie content of cream reaches 350 kilocalories. Powdered cream 40% fat has a caloric content of about 600 kilocalories. Most of the nutritional value comes from fats, the rest is proteins and carbohydrates. About 70% is water.
Cream contains both saturated and unsaturated fatty acids. 100 ml of 25% fat cream contains about 11 grams of saturated fatty acids, 87 mg of cholesterol, about 0.5 grams of ash, slightly less than one gram of organic acids.
The vitamin and mineral composition of cream is close to milk, which is not surprising: cream is a very fatty milk. 100 ml of cream contains: 124 mg of choline, vitamin PP - 0.6 mg, vitamin E - 0.4 mg, vitamin D - 0.1 μg, ascorbic acid - 0.3 mg, vitamin B12 - 0.4 μg, folic acid - 8.5 mcg, vitamin B2 - 0.11 mg, vitamin B1 - 0.03 mg, vitamin A - 160 mcg.
For 100 ml of cream, there are: molybdenum - 5 μg, fluorine - 14 μg, selenium - 0.3 μg, manganese - 0.3 μg, copper - 20 μg, iodine - 7 μg, zinc - 0.25 mg, iron - 0 , 22 mg, chlorine - 61 mg, phosphorus - 60 mg, potassium - 109 mg, sodium - 35 mg, magnesium - 8 mg, calcium - 86 mg.
Milk fat of cream consists of round fractions - balls. 1 ml of cream contains about 3 billion of these balls. The balls do not merge with each other, since they have a fatty membrane inside which lecithin is enclosed, which combines with protein.
The main advantage of the cream is the high content of phosphatides, which are similar in composition to fats, but have a nitrogenous base and phosphoric acid in the composition. The heating process of the cream destroys the fatty shells of the fractions, and the lecithin turns into buttermilk. Whipping cream affects cream in the same way. Phosphatides in this case are also destroyed.
Therefore, natural cream is healthier than butter or heated to near boiling point. Cold cream should be replaced with butter in cereals, desserts, sauces. So the product will not only be less nutritious, but also more useful.
The benefits of cream
Cream is a tasty and healthy product with high nutritional value. It can and should be eaten by everyone, with the exception of infants, even the elderly, whose diet has great restrictions in terms of calorie content and fat content, but in small quantities.
Phosphatides (phospholipids) are a structural component of almost all cells in the body. Eating cream in old age avoids senile dementia, phospholipids play an important role in the functioning of the nervous system.
Since fats are a source of energy, cream can be considered one of the best energy drinks. They should satisfy hunger with high physical exertion. Athletes introduce heavy cream into their diet: they are a source of energy and protein.
Another reason athletes love cream is the high content of casein, a complex protein. Casein is valuable not so much as a source of protein, but also as a substance that helps to curb appetite.
The fat fraction of the cream has such a size that it is absorbed as well and completely as possible. The body does not have to spend extra energy digesting the cream.
Fats contained in cream envelop the stomach and intestinal mucosa, therefore cream is a necessary product for gastrointestinal diseases. The cream will help with food poisoning, slow down the absorption of toxins and poisons, make this absorption incomplete, and quick withdrawal from the body. It is recommended to drink cream in case of chemical poisoning, even when painting walls or floors during repairs, it is recommended to drink a glass of cream after work, which neutralizes the harmful effects of chemical compounds.
Cream is a source of the amino acid L-tryptophan, which synthesizes serotonin in the body. Serotonin increases efficiency, improves mood, and helps to cope with depression and insomnia. L-tryptophan reduces sugar cravings for simple carbohydrates. So, despite the high calorie content, a small amount of cream helps to lose weight.
Cream added to coffee or tea reduces the irritating effect of caffeine on the lining of the stomach and intestines. Cream acts in the same protective way on the tooth enamel, protects against the risk of plaque fixation on the enamel.
Cream as a source of lecithin helps to reduce the level of bad cholesterol in the blood, reduce the size and number of existing cholesterol plaques, and protect blood vessels from the formation of new ones.
Cream is a source of calcium, which helps to strengthen bones and teeth. The cream should be drunk during the period of intensive growth of a teenager, for the formation of healthy bone tissue. Cream is useful for posture disorders, phosphorus, which is part of the cream, enhances the effect of calcium.
Cream is the best "neighbor" for fat-soluble vitamins A and E, so it is recommended to add cream to carrot juice. This is how the full assimilation of vitamins A and E occurs. The combination of vitamins A, E and D in the cream is ideal for assimilation, therefore, the cream is suitable for baby food that needs vitamin D.
Cream for beauty
Beauty cream has been used since the days of Cleopatra. The famous milk baths are nothing more than creamy water. Such milk baths smooth the skin, rejuvenate it, and whiten it. Cleopatra owes her beauty, not least, to the cream baths. The cream is used to make homemade masks. They soften the skin, nourish it, smooth out fine wrinkles.
How to make homemade cream
Not all store-bought cream is useful: sterilized, with a long shelf life, they are devoid of many useful components. Therefore, preference should be given to cream with a short shelf life. Alternatively, you can make your own cream at home to be absolutely sure of its usefulness.
You should buy natural steamed milk, not store milk. Milk is poured into flat containers, plates, for example, and left in a cool place. After a day, cream will appear on the surface. They are carefully collected with a spoon and transferred to a separate bowl. The thickness of the cream layer and its fat content depend on the original fat content of the milk.
The harm of cream
Cream, especially high-fat cream, is a very high-calorie product, so they should be consumed in limited quantities. If there are no problems with weight, then 100 grams per day is the maximum. When obese, cream should be excluded from the diet.
Cream, like milk, should not be drunk if you are lactose intolerant. Children under three years of age should not be given cream due to the high fat content and difficulty in digestion. In case of liver diseases, it is better to refuse cream.
