23/08/2020
Here's the reason why you should take Mala/sour milk.
Fermented dairy products are popular for a good reason. They have a nice distinct taste, smell, texture, and dietary and healing properties.
In general, we may say that all the types of sour milk are easy to digest and the human organism assimilates them well. Furthermore, they improve appetite, stimulate the functions of the pancreas and the liver and the secretion of bile.
And there are more benefits. The milk proteins of sour milk are partially curdled due to the acidic environment, so they are readily digestible, which means the amino acids in their composition are absorbed well into our bloodstream. This can be called external preliminary digestion, something that doesn’t diminish the biological value of proteins as their amino acid content doesn’t change.
Speaking of minerals, sour milk contains a considerable amount of calcium, potassium, magnesium, phosphorus, sulphur and sodium compounds. We get a small number of microelements such as selenium, zinc, molybdenum, cobalt, and iodine from sour milk.
Regarding vitamins, sour milk mainly contains various vitamins of the B-group (notably vitamins B2, B5, and B12): some of them come from the original milk and some are generated by the living lactic acid bacteria.
There are some additional bonus features. The lactic acid in the composition of fermented milk products stimulates the functions of various digestive glands, so it fosters the digestion process. The regular consumption of sour milk also improves the function of the intestines, helping to avoid constipation.
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