Beneficial features
Sour cream is rich in protein, amino acids necessary for our body, and easily digestible fats. During the fermentation process, substances appear that a person perceives and assimilates well. Sour cream contains an abundance of vitamins and minerals. This is a probiotic product. Microorganisms present in sour cream fight pathogenic intestinal flora: salmonella, vibrio cholerae, and allow beneficial bacteria to appear. It would be wrong to not include the product on the menu at all. We will tell you how to use sour cream correctly below.
Secretly around the world
What else do you need to know about good sour cream?
■ It cannot have a long shelf life. Sour cream without additives can last up to two weeks. One that has been stored for more than a month either contains preservatives or has been heat-treated. This is already a sour cream product.
■ It is thick in the refrigerator, but liquid at room temperature. This is natural for any fermented milk product. If sour cream “stands up” both in the cold and in the heat, thickeners and stabilizers have probably been added to it.
■ It is diluted evenly in water. Add a spoonful of store-bought sour cream to a glass of hot water. Is she completely gone? This means the sour cream is of high quality. If the sediment comes in the form of lumps or flakes, most likely it was due to coconut or palm oils.
Stay informed: artificial products and their effects on the body
Comment from Roskontrol expert Svetlana Dimitrieva:
“The fat content in sour cream must be no less than that indicated on the label. When calculating, a deviation of no more than 0.5% in fat in any direction is allowed.
Another important factor that proves that this is real sour cream: the presence of milk fat. Sour cream is made from cream and sourdough; the Technical Regulations do not provide for anything else. The third aspect is the presence of yeast: they can appear in sour cream if the product’s production technology is not followed. Not all contestants passed the test with honor; there are even outright fakes.
Sour cream for weight loss
When following a diet, you don’t need to consume a lot of sour cream, of course. But you can and even should afford two tablespoons a day. Nutritionists call sour cream a beauty vitamin due to the presence of a huge number of useful characteristics:
- normalizes digestion;
- ensures normal blood sugar levels;
- participates in the metabolic process;
- improves hair structure;
- is a prophylactic agent.
The percentage of fat content of sour cream varies greatly: from a low-fat version to more than 50%. For those who are trying to lose weight, a product with the lowest fat content is suitable. It's much healthier than mayonnaise.
Two spoons of sour cream contain only 40-50 calories, which is several times less than the same volume of mayonnaise.
Application
10% sour cream is a common product on the diet table or fasting day. It can be used in the process of cooking meat or vegetables. By adding a little sugar to sour cream, it is used as sweet sauces for baking. Low-fat sour cream is often used in cosmetology as nourishing masks for the face and hair.
Market Analytics
- COVID-19 is changing the rules of the game in the cosmetics market
- Beauty of the future: cosmetic innovations 2020
- New ingredients are the driving force of the cosmetics industry
Convenient search for beauty salons on our website
Beauty salons in Moscow Beauty salons in St. Petersburg Beauty salons in Ekaterinburg Beauty salons in Novosibirsk
Latest blog posts on our website
- Naturecream / Geranium (Pelargonium) oil for skin health and beauty
- Prostye-sovety / Save on a beauty salon: procedures that can be done at home
- Naturecream / Growth Factor - brings back youth?
- Oksana-Lezina / 3 effective abdominal exercises from a fitness instructor for beginners
- Prostye-sovety / Making perfect curls at home
- Prostye-sovety / Which hair removal method to choose
- Naturecream / Wrinkles Puppets
- Naturecream / PEPHA-TIGHT - instant skin lifting
- Naturecream / Blue light - a danger to the skin
- Naturecream / Cocoa Butter – A treat for the skin
Latest forum topics on our website
- Mrs._Smith / Badly sunburned! What to do?((
- Ice / Is it necessary to combine fitness classes with a diet?
- Antonova / What can be used for hair loss?
- Radio operatorKat / Who was on a protein diet?
- Suzanna / Mesotherapy on the face
Other articles in this section
| Kefir 1% It can be said that a dairy product such as kefir arose in the process of development of human society. In the past, there were no refrigerators, which meant that it was impossible to preserve much food in its original form. However, people adapted to the circumstances and invented new methods for storing valuable products. A striking example of this is kefir. |
| Buttermilk 1% Buttermilk is a product made from milk. Buttermilk is typically obtained during the making of butter. The taste of this drink may be similar to low-fat kefir, sometimes it can be a little sweet, may have no odor at all, or have a pronounced acidity and aroma. |
| Sweetened condensed milk Condensed milk was invented in Paris. One pastry chef named Upper decided to boil the juice directly in a closed jar. As a result, he got a product that could not spoil for a long time. This event took place in 1804. The confectioner decided to experiment not only with juice, but also with milk. In the end, it was he who managed to prepare the first condensed milk. He made it in tin cans. |
| Cheese Chanakh The North Caucasus is considered the birthplace of this type of cheese. The name of the cheese comes from the fact that it is kneaded in special pots called vats. Today, Chanakh cheese is produced mainly by Armenian cheese makers. During production, white wine, honey or syrups are added to the cheese. Chanakh cheese belongs to a variety of pickled cheeses. Thanks to the special brine, the cheeses have a special taste: slightly salty and spicy aftertaste. |
| Acidophilus 3.2% sweet Acidophilus 3.2% sweet is a complex fermented milk drink, which is made by complex technological fermentation of high quality milk with certain groups of bacteria of various biological profiles. Most often, it is acidophilic microorganisms that act as the basic component of this interesting drink. As a matter of fact, the name of the fermented milk product was created taking them into account. |
| Sour cream 15% (low fat) Sour cream is a common and very popular dairy product. Probably, in the kitchen of every housewife there is a jar of sour cream of a certain fat content and consistency. Sour cream is obtained from milk, or more precisely from the cream formed on it. They are normalized, various fermentation products are added, and then left for a while until the sour cream is ready. Sour cream, which has 15% fat content, is a product of medium calorie content. This is a very nutritious and healthy product, used both for seasoning main dishes and as an independent product. |
| Manchego cheese Manchego cheese is a Spanish cheese made from pasteurized sheep's milk. The birthplace of this product is the La Mancha region of Spain. Manchego cheese matures over a period of three to six months and has a fairly firm texture, rich aroma and golden color. There are small holes in the cheese pulp. |
| Dry cream Dry cream is a type of everyone’s favorite dairy product. However, they have a special origin and manufacturing process. Dry cream is obtained from vegetable fats, namely from oils: coconut, palm, palm kernel and many other types of plants. To make non-animal cream similar in taste to real cream, it contains sodium caseinate, a milk protein found in natural cream. Dry cream is the most successful replacement for regular liquid cream; to dilute it you need to add a little water. The process is similar to diluting milk powder. |
| Camembert Cheese Normandy is proud to produce such a world-famous product as Camembert cheese. It began to be made by monks in the mountains where the monastery was located, near the village of Camembert in Normandy. Actually, this is where the name of this exquisite dairy product comes from. |
| Sour cream 20% (medium fat content) Sour cream is one of the most popular dairy products today. This product was actively consumed by our ancestors, but modern production technologies make it possible to make it not only tasty, but also very healthy. |
Eating sour cream correctly
By following very simple rules, you can eat sour cream without causing harm to your health. It is better to consume sour cream dishes before lunch; during the day, all the calories received will be used up. Don’t forget about the norm, a small portion will be enough. It is also worth monitoring the correct combination of products: it is especially recommended to serve sour cream with vegetables and cottage cheese. Fiber contained in cucumbers, carrots, and salad will balance out the fat content. It is better not to use the product in its pure form, unless such use is recommended by a doctor. For example, for diabetes mellitus, sour cream is necessary, but this is a special type of diet associated with the disease.
A drink consisting of sour cream, tomato juice and salt is now popular. There is a point of view that it is very good for health, especially recommended for men.
If you use the product together with flaxseeds, you can lose weight. Metabolism in the body accelerates. But you shouldn’t forget what properties flax has, it drives away bile. Movement of sand or kidney stones is possible if such problems exist, so this diet should be tried with caution.
Does sour cream make you fat? If you follow the above rules, definitely not. The body only gains from receiving such a useful product. It is quite possible to improve the condition of your skin and give shine and healthy appearance to your hair. In addition, digestion will return to normal, and physical condition will improve.
The benefits of sour cream
Experts consider it one of the most useful fermented milk products. First of all, the benefit of sour cream is that it is beneficial for the secretory activity of the stomach (an activity that promotes digestion). This product has a positive effect on the functioning of the stomach and intestines, for this reason the body absorbs sour cream without problems. The bottom line is that in the process of ripening and fermenting sour cream, substances appear in it that the body quickly and well absorbs.
In addition, low-fat sour cream is a dietary product. And since it is easily digestible, it is useful to eat for children and the elderly, as well as for anyone recovering from a long illness.
If you consume sour cream with a small percentage of fat in moderation, your liver will be completely healthy. But we must not forget that if you have problems with the functioning of this organ, you should abandon sour cream and replace it with low-fat yogurt.
This product improves human memory. This happens because just one hundred grams of the product contains a quarter of the daily requirement of choline. This vitamin best stimulates the functioning of brain cells, and also sharpens memory and intellectual abilities. The benefit of sour cream lies in the content of choline, which is necessary for pregnant women so that the child’s brain develops fully.
By systematically eating it, you can delay the onset of menopause, since it contains copper, which is required for the production of female sex hormones. For this reason, experts advise women after thirty-five years to include sour cream in their daily diet.
Beneficial properties for the female and male body
Natural and homemade sour cream have beneficial properties due to a rich set of minerals, fats, organic acids, vitamins A, E, B4 and C, which have a positive effect on the female and male body. Easily digestible protein helps keep muscles toned and promotes their full growth.
Systematic consumption of high-quality sour cream will affect your health as follows:
- metabolism in the body is normalized;
- brain activity will increase;
- muscle function will improve;
- performance will increase;
- male potency will increase;
- the skin will tighten (if you make face masks from sour cream);
- the mood will rise;
- there will be lightness in the stomach;
- the bone skeleton will be strengthened;
- kidney function is normalized;
- the nervous system will be strengthened;
- vision will improve;
- The production of hormones in women is normalized.
Homemade sour cream is recommended for people with sensitive stomachs and those who have digestive problems, as it is easily digestible and does not create a feeling of heaviness in the stomach. Sour cream is a source of energy and promotes the production of red blood cells.
Sour cream contains cholesterol, but it is classified as “healthy” cholesterol, which is necessary in moderation for the human body to form new cells and produce hormones.
Note: the recommended daily intake of cholesterol for a healthy person is 300 mg, for people with heart disease - 200 mg.
Harm from use and contraindications
Abuse of sour cream with a high percentage of fat content can be harmful to health in the form of blockage of blood vessels, increased cholesterol levels in the blood and disruption of the cardiovascular system. It is contraindicated to eat sour cream if you are lactose intolerant or have allergies.
It is recommended to add sour cream to the diet with caution if you have:
- liver and gallbladder diseases;
- heart diseases;
- elevated blood cholesterol levels;
- stomach ulcers;
- gastritis with high acidity.
It is not necessary to completely exclude sour cream from the diet for the above diseases, but you should give preference to a fermented milk product with a low fat content and consume it no more than the recommended daily allowance (2-3 tablespoons).
Exceeding the daily norm leads to excess weight gain and obesity. Without consulting a doctor, sour cream diets should not be followed by people who have any health problems.
Composition of sour cream
A high-quality fermented milk product, made from a special starter and cream, should be fatty, moderately thick and not very sour. This sour cream contains saturated, poly- and monounsaturated fatty acids, as well as mono- and disaccharides.
| Vitamins | Content | Minerals | Content |
| A | 90.0 mcg | Calcium | 141.0 mg |
| D | 0.2 mcg | Zinc | 0.5 mg |
| D3 | 0.2 mcg | Iron | 0.1 mg |
| B2 | 0.1 mg | Sodium | 83.0 mg |
| B3 | 0.1 mg | Magnesium | 10.0 mg |
| E | 0.3 mg | Selenium | 3.1 mg |
| B4 | 19.2 mg | Phosphorus | 71.0 mg |
| K | 0.5 mcg | Potassium | 212.0 mg |
| Beta carotene | 21.0 mcg | ||
| C | 0.9 mg | ||
| B9 | 11.0 mcg | ||
| B12 | 0.4 mg |
The energy value of sour cream depends on its fat content. A good product is characterized by a uniform white color with a slight creamy tint without any external irregularities or lumps, it has an enveloping property.
Who are the calories in sour cream harmful to?
The beneficial properties of fermented milk product do not exclude the occurrence of negative consequences from consuming sour cream in the presence of a number of diseases:
- stomach ulcers or gastritis during exacerbation;
- problems with hypertension and liver;
- pathologies of the cardiovascular system;
- obesity;
- individual intolerance;
- allergies to lactose and milk.
The valuable components of sour cream for the body can manifest themselves only under one condition - the product must be made from natural ingredients and stored in appropriate containers at the proper temperature. The shelf life of high-quality dairy products is up to 5 days.
