Dairy

In approximately 40 percent of adults (and in some regions - in 90-95%), milk sugar - lactose is not absorbed; even a few sips of milk cause profuse gas formation, and in some cases can lead to severe intoxication with loss of consciousness. The mechanism of this phenomenon can be represented as follows: since sugar is not broken down (due to the lack of the necessary enzyme), it becomes prey for microorganisms, the vigorous activity of which is accompanied by gas separation and the release of toxins, that is, poisoning. Fermented milk products - yogurt, yogurt, kefir, etc. - do not have this disadvantage. There is no lactose in them; it is completely “eaten up” by bacteria or fungi that ferment milk.

Fermented milk products are absorbed not only better than whole milk, but also about three times faster. Yogurt, kefir and others are almost completely digested in just an hour. The advantages of milk and fermented milk products include their alkalizing effect on the body and high nutritional value. Dairy products also contain many vitamins, macro- and microelements. They do not require much energy to digest and are easily absorbed without overloading the digestive organs.

But besides the advantages, there are also disadvantages. In large quantities, fermented milk products and especially milk are harmful for adults, since calcium metabolism is disrupted, slagging increases due to increased protein utilization and is weakened by it