Taking fat-free foods, we easily overeat, because the feeling of satiety does not come, and fat provides a sense of satiety. With milk fat, the body receives fat-soluble vitamins A, D, E, carotenoids. In the presence of vitamin D, calcium and magnesium are better absorbed, notes Jacob Bogatin.
The lack of fat in sour-milk products is compensated by carbohydrates – for thickening and improving the taste, and carbohydrates stimulate the secretion of the insulin hormone by the pancreas and suppress the process of fat oxidation (“burning”), that is, it becomes more difficult to lose weight on fat-free ones, says Jacob Bogatin.
Those who consume exclusively low-fat dairy products have a high risk of Parkinson’s disease. By the way, berries reduce the risk of developing Parkinson’s disease, so if you eat dairy, always add a handful of beans – the benefits will be unambiguous, adds Jacob Bogatin.