Is it possible to eat dairy products with diarrhea. Homemade cottage cheese recipe. Diarrhea in the elderly

Consumption of dairy products for diarrhea

Diarrhea, severe diarrhea- This is a process of defecation, repeated more than three times a day. With diarrhea, stools have a liquid consistency, a person feels pain in the abdomen, cramps, suffers from nausea and vomiting. In some cases, there is a fever and other uncomfortable symptoms. Indigestion requires a special sparing diet.

Why does diarrhea appear, causes of diarrhea

Loose stools and diarrhea start under the influence of a number of factors: infectious and viral diseases(including influenza and SARS), food poisoning and toxic substances, antibiotic treatment, unbalanced diet, lack of regimen, overeating, drinking alcohol, emotional stress, stress, diseases of the liver, pancreas and kidneys, allergic reactions, lactose intolerance, oncological neoplasms.

Treatment that does not address diarrhea includes the use of medications and compulsory diet. Depending on the reasons for the appearance of loose stools, the use of sour-milk products may or may not be acceptable. Below we look at how various lactic acid foods affect the digestive system and whether they can be eaten during diarrhea.

Kefir with diarrhea, is it possible to drink kefir with diarrhea?

Kefir, as a product, is a storehouse of amino acids, vitamins, microelements and lactic acid bacteria, which are natural probiotics. It normalizes stool, participates in the restoration of disturbed intestinal microflora and improves metabolism. Kefir is widely used for various failures in the processes of food digestion. To extract from a drink maximum benefit, it should not be abused, since an excessive amount of drunk kefir can lead to the opposite expected effect - to strengthen painful symptoms among which is exacerbation of diarrhea. It is recommended to consume no more than 200 grams of kefir per day for children and no more than 400 grams for adults.

Kefir is allowed to drink with:

- dysbacteriosis, when the intestinal microflora is damaged due to malnutrition, poisoning, antibiotic treatment. It inhibits reproduction pathogenic bacteria and prevents the spread of infection;

— mental disorders, which is explained sedative effect and associated cessation of diarrhea;

— alcohol poisoning, because is excellent remedy to remove toxins and toxins, cleanses the intestines;

– disease prevention digestive system, liver, kidneys.

Considering the foregoing, you can use kefir for stool disorders, diarrhea and diarrhea, while remembering important details: a drink that is up to three days old has laxative effect, and more than three days - fixing. If the course of diarrhea is in acute form, malaise is accompanied by pain in the abdomen, nausea and vomiting, you must first establish the cause of the disease, and only after that make a decision on the advisability of taking kefir.

It is forbidden to drink kefir if diarrhea or diarrhea is caused by infectious diseases of the intestine, hyperacidity stomach, dysentery, and also give it to children under eight months of age. It is not always used for allergies, pancreatitis and stomach ulcers. It is important to be careful when giving this drink to children under the age of three.

Sour cream for diarrhea, is it possible to eat sour cream for diarrhea?

Sour cream contains proteins, fats, lactic acid and vitamins, carbohydrates, minerals. It is easily digestible and does not cause heaviness in the stomach. This product is beneficial for nervous system and normalizes hormonal background. It is included in the diet diet food when recovering poor appetite and at gynecological diseases. It is excellent for the prevention of atherosclerosis. This is due to the high content of lecithin, which performs an auxiliary function in the processing of cholesterol. Sour cream promotes the coherence of the stomach, pancreas and intestines. Thanks to lactic acid bacteria, it takes part in the normalization of the stool.

It is allowed to use low-fat sour cream in small quantities (about 15 grams per day). If it is abused, due to the presence of a sufficiently large amount of fat in the composition, diarrhea may begin or intensify. Sour cream causes diarrhea in people with lactose deficiency, therefore, if this disease is detected, it is not recommended to eat sour cream. In order to avoid digestive disorders, it is better not to give sour cream to children under two years old. Its use is contraindicated in gastritis, increased acidity of the stomach, diseases of the liver, gallbladder and of cardio-vascular system, ulcerative processes, obesity.

Yogurt for diarrhea, is it possible to eat yogurt for diarrhea?

It contains fermented milk with bioadditives that have a beneficial effect on digestive processes, namely: they improve metabolism, stabilize hormonal functions, improve the work of the endocrine and nervous systems, strengthen the immune system. It is this product that is allowed to be used even with acute diarrhea. It contains the largest amount of prebiotics among other dairy products. It is important to know that only yogurt that contains live bifidus and lactobacilli, and also does not have sweeteners, brings benefits. You can store such a product for no longer than five days.

At home, you can make yogurt based on lactic acid starter, which is sold in almost any pharmacy. To do this, the sourdough is heated in warm milk (40 degrees) and left warm for ten hours, usually overnight. The consistency of the finished yogurt is creamy. It can be used by people of any age, it is hypoallergenic. This allows you to take it even for patients with lactose deficiency. Fight with yogurt intestinal infections, restore the functions of the digestive system and cleanse the body of toxins and toxins. It is recommended to consume no more than half a liter of yogurt per day. Reception more This product may exacerbate diarrhea and increase gas production. These same symptoms are also found in healthy people who abuse fermented milk products.

Cheese for diarrhea, is it possible to eat cheese with severe diarrhea?

Cheese contains easily digestible proteins, amino acids, fats, vitamins and minerals. Due to calcium, it is recommended for use in bone fractures. With diarrhea, it can be eaten, due to the fact that it has a beneficial effect on the intestinal microflora and contains nutrients that the body loses during dehydration caused by diarrhea. The main advantage of cheese over other similar products is the presence of easily digestible proteins and fats in the composition, which ensure optimal accumulation of energy by the body.

Just one hundred grams of cheese a day is enough to replenish strength, which is especially important in case of digestive disorders, in which the amount of food eaten should be minimal. It can be eaten as pure form, and rub into cereals or salads. The rapid digestion of fats present in cheese is provided by lecithin, which has a beneficial effect on the digestion process. This makes it possible to use cheese not only in the treatment, but also in the prevention of diarrhea in adults and children.

It is not recommended to use spicy cheeses, especially if diagnosed with: gastritis, colitis, stomach ulcers, kidney disease, hypertension, heart disease, edema. Cheeses should also not be eaten if you are lactose intolerant, as it can cause diarrhea. The above pathologies indicate the need to replace cheese with cottage cheese.

Cottage cheese with diarrhea, is it possible to eat cottage cheese with diarrhea?

Cottage cheese is made by fermenting milk and decanting the resulting whey. It is rich in vitamins, minerals and contains very few carbohydrates. Depending on the amount of fat, cottage cheese is fat-free, semi-fat and fatty. Cottage cheese is considered the most valuable product used in the prevention and treatment of diarrhea. This product cleanses and strengthens the body, inhibits the development harmful bacteria in the intestine. Its fixing properties are several times stronger than those of kefir. It can be eaten by people of any age.

Cottage cheese is recommended to eat with a lack of calcium, metabolic disorders, hypertension and anemia, obesity, nervous disorders. Important contraindication- liver disease. During bowel disorders, manifested through diarrhea, you should limit the use of cottage cheese to 200 grams per day, dividing this amount into several doses.

Diarrhea (diarrhea), from the point of view of medicine, is rapid (3 times or more per day) loose stools. The reasons can be very different, from psychological (" bear disease”) to severe organic (, lymphoma small intestine etc.). But, regardless of the cause, the principles of nutrition for diarrhea remain the same. About what you can eat with diarrhea, and what you need to refuse, we will tell in this article. And about that.

Why does stool become loose?

This may be related
• with accelerated promotion of intestinal contents;
• with impaired absorption of water, electrolytes;
• with increased secretion of water, sodium into the intestinal lumen;
• with increased mucus production.

What are the principles of the diet?

• To minimize the one-time load on the intestines, meals should be frequent, in fact, small portions should be eaten every 3 hours.
• mechanical and chemical irritants intestines.
• Products with a choleretic effect are excluded.
• Everything that can provoke fermentation processes in the intestines is excluded.
• The diet should be energetically complete, but the amount of fats and carbohydrates - on lower border physiological norm. The amount of protein in the diet is not reduced.
• It is necessary to compensate for the loss of fluid and electrolytes that are inevitable with diarrhea.

In general, the food is semi-liquid, boiled or steamed, pureed is better, without spices.

What to eat with diarrhea?

Rusks from white bread, rice porridge on the water, bird cherry compote or blueberry jelly, strong tea- here is the well-known Ambulance» with frequent loose stools.

To this list I would like to add whey, rich in trace elements and preventing the development of putrefactive flora.

What can you eat with diarrhea?

• Meat: lean, free from films, fascia, tendons - any connective tissue. Better boiled, even better - mashed and steamed: cutlets, dumplings, soufflé.
• Fish: low-fat, like cod or pollock, boiled or steamed, and even better - in the form of meatballs or steam cutlets.
• Cereals: cereals are certainly included in the diet, almost any, except pearl barley, are acceptable, they are boiled in water or with the addition of milk (no more than a third), and butter is added to the finished porridge. It is useful sometimes to make pudding. Mucous soups are very good for diarrhea.
• Pasta: you can, but not three times a day. The best option boiled vermicelli.
• Milk: can be used to make porridge, in a ratio of 1/3 with water or added to puree, along with a spoon butter. BUT dairy products almost everything is acceptable, they normalize the intestinal microflora, prevent fermentation and flatulence. True, the fixing effect of kefir with an expiring shelf life is a myth. The fact is that “three-day kefir” is prepared using a special leaven for 3 days, and the usual one does not turn into it after three days of storage. Freshly prepared cottage cheese is an excellent source of protein and calcium, and, like mild cheese, it is advisable to eat it daily, of course, a little.
• Eggs: soft-boiled or scrambled eggs, one is allowed, if well tolerated, two eggs per day.
• Vegetables: carrots and potatoes, pumpkin and zucchini, green pea and green beans, eggplant and tomatoes, with caution - onions and garlic, and dill and parsley can be. Vegetables should be boiled (with the exception of tomatoes), or baked without a golden crust, and preferably in the form of mashed potatoes.
• Fruits and berries: you can and should, baked, in the form of compotes, jelly, jelly, jam or mousse, with good tolerance, it is allowed to eat half a glass of strawberries or raspberries raw.
• Bread: white, not rich, dried or in the form of crackers, dry biscuits or drying.
• Drinks: tea, coffee, cocoa on the water, still water, compotes and kissels, sour-milk non-carbonated drinks, red wine (no more than 50g per day).

What can not be eaten with diarrhea?

Avoid the following foods for diarrhea:

• Meat: fatty, with a ruddy crust. Offal is not desirable - liver, kidneys, brains, etc. Smoked meats, canned food, rich broths are completely excluded.
• Fish: fatty, fried, smoked, pickled or canned.
• Dairy: whole milk, heavy cream, carbonated drinks based on whey.
• Eggs: if they are hard-boiled or fried, or if they are not well tolerated, causing abdominal pain and flatulence.
• Vegetables: White cabbage, fresh and pickled, beets, turnips, radishes and rutabaga; cucumbers. Canned vegetables are not recommended - spices and vinegar are usually added to them. The exception is puree for baby food. Horseradish, mustard, mushrooms are also banned.
• Fruits and berries: raw sour varieties (cranberries, lemon, currants, sour apples, gooseberries).
• Bread: muffins, brown bread, cakes, especially with cream.
• Drinks: cold and carbonated, such as beer, kvass and lemonade.

If the thought of spending a day without food at all does not cause panic, you can not eat at all on the first day, only drink sweet tea, but not less than 1.5 liters.

Listen to yourself: we are all different, someone tolerates bananas perfectly, for someone they increase flatulence, for one against the background walnuts there is an improvement, the other has pain in the abdomen. The main thing is to keep general principles diets for diarrhea, because even antidiarrheal drugs will save if they are eaten with a good portion of fried pork with sauerkraut.

Which doctor to contact

In case of stool disorder not caused by an acute intestinal infection, continuing for a long time, it is necessary to address to the gastroenterologist. In case of pain in the abdomen, fever, vomiting, you should urgently contact the infectious diseases department. At chronic diarrhea advice from a nutritionist can help.
Video version of this article:

Diet for diarrhea in children:

Diarrhea or diarrhea is called loose stools that occur more than three times a day, which is often accompanied by nausea, vomiting, cramps, abdominal pain, fever and other unpleasant symptoms. During the period of indigestion, you should abandon certain foods, follow a diet.

Causes of diarrhea

The following factors can contribute to the appearance of loose stools:

Depending on the nature of the origin of diarrhea, treatment is prescribed, which includes following a certain diet. In some cases, when intestinal disorders ah, the use of sour-milk is allowed, in others, on the contrary, it is strictly prohibited.

Let us consider in more detail lactic acid products, their properties, effects on the digestive organs, indications and contraindications for digestive disorders.

Properties of kefir

Kefir is rich useful substances: minerals, vitamins, amino acids and lactic acid bacteria, which are natural probiotic, favorably affecting the intestinal microflora and contributing to the improvement of metabolism, the normalization of stool. Therefore, it is used for digestive disorders. Medium daily dose is: for a child about 200 grams, for an adult about 400. Abuse of this drink can provoke an exacerbation of intestinal ailments. Therefore, after kefir, an acute form of diarrhea may occur.

It is used for the following ailments:

1. Dysbacteriosis, that is, in violation of the intestinal microflora as a result of taking antibiotics, poor quality food. It can inhibit growth harmful bacteria in the intestines, thereby preventing the development of infections.
2. Mental disorders, because it has an excellent sedative effect and helps to eliminate diarrhea caused by this ailment.
3. Colds, as it helps to stimulate defensive forces organism.
4. Alcohol intoxication, as it has a cleansing property, removes toxins from the body.
5. How prophylactic from diseases gastrointestinal tract, kidneys, liver.

The use of kefir for diarrhea is allowed, but you need to remember that a drink made less than three days ago causes a relaxation of the intestines, but a three-day and older drink has a fixing effect. But, if diarrhea occurs in an acute form, accompanied by vomiting, pain in the abdomen, you should not use kefir until the causes of the disease are clarified. The drink is prohibited to drink:

• with increased acidity of the stomach;
• with infectious inflammatory diseases intestines;
• dysentery;
• child up to eight months old.

With extreme caution should be used for stomach ulcers, pancreatitis, allergies, children under three years of age.

Sour cream properties

Sour cream contains vitamins, proteins, fats, carbohydrates, lactic acid, minerals. It is well absorbed by the body, does not create a feeling of heaviness in the stomach. Its beneficial effect on the hormonal background, the nervous system has been noticed. Indicated for treatment female diseases, poor appetite. This is an excellent means of preventing atherosclerosis, since it contains the substance lecithin, which promotes the dissolution of cholesterol. Sour cream has a beneficial effect on the work of the digestive organs: intestines, pancreas, stomach. Contributes to the normalization of the stool due to the content in it beneficial microorganisms. With loose stools, sour cream with a small percentage of fat content is allowed, but in moderation - no more than fifteen grams per day. Otherwise, it is possible unintended consequences, since even healthy person diarrhea may occur after sour cream. This is due great content in this product fat, which contributes to the strengthening of the digestive tract and the appearance of diarrhea. Also, diarrhea after eating sour cream can appear with a disease such as lactose deficiency (intolerance milk protein).

Contraindicated in:

• obesity
• increased acidity of the stomach;
• ulcerative lesions of the intestine and stomach;
• gastritis;
• pathologies of the liver, gallbladder;
• cardiovascular ailments.

Properties of yogurt

Yogurt is fermented milk containing various bioadditives that contribute to:

• improve digestion and metabolism;
• normalization of hormonal functions, especially in case of malfunction of the endocrine system;
• strengthening the nervous system;
• boosting immunity.

Its uniqueness lies in the fact that it is one of the few products allowed for acute diarrhea. The content of prebiotics in it is greater than in other lactic acid products. But, only that yogurt is useful, where the composition contains live lactobacilli, bifidobacteria and there are no sweeteners (banana content is allowed). The shelf life of such a product is not more than five days. You can make your own live yogurt. To do this, you need to purchase lactic acid starter at the pharmacy, dilute it in milk heated to a temperature of 40 degrees and put in a warm place for ten hours. Finished product has the consistency of sour cream. Such yogurt has no contraindications, it can be given to a child at any age, to people suffering from lactose deficiency. It is used to fight fungal and intestinal infections, cleanse the body, normalize the digestive system. It is recommended to consume one to two glasses of yogurt per day. An overdose can cause flatulence, exacerbation of diarrhea. In a healthy person, diarrhea after yogurt can happen if it is abused.

Cheese properties

Cheese is a product containing fats, easily digestible proteins, minerals, vitamins, amino acids. It helps with broken bones because it is rich in calcium. It is included in the list of products allowed for diarrhea, because it helps to restore the intestinal microflora. It is used as a valuable source nutrients that need to be replenished with diarrhea. Its main advantage lies in the content of easily digestible fats and proteins necessary to maintain energy in the body. Moreover, it is enough to eat a small piece per day (up to one hundred grams per day) to replenish strength, and this is important for intestinal disorders, when the amount of food consumed should be limited. It can be added to food in a grated form, for example, in rice porridge recommended in the treatment of digestive disorders. Fats are digested quickly enough due to the lecithin that is part of the cheese, which has a beneficial effect on digestion. Therefore, he is considered excellent remedy prevention, treatment of diarrhea even in children and are recommended to be included in the daily diet.

Spicy cheeses are not allowed for consumption, especially when:

• increased acidity;
• peptic ulcers;
• gastritis;
• colitis;
• edema;
• kidney diseases;
• heart defects;
• hypertension.

This product is also contraindicated for milk protein intolerance, a sure symptom of which is diarrhea.

With these pathologies, cheese can be replaced with cottage cheese.

Properties of cottage cheese

Cottage cheese is a product obtained by fermenting milk with special bacteria and removing the resulting whey. It consists of minerals, vitamins, various enzymes and hormones, proteins, fats and a small amount of carbohydrates. The saturation of cottage cheese with healthy, easily digestible proteins and fats is the best effect on digestive tract. According to the fat content, it is divided into low-fat, fatty, bold.

It is the most valuable product for the treatment and prevention of diarrhea. It is easily absorbed by the body, improves digestion, suppresses pathogenic bacteria in the body, cleanses, general strengthening. This is a fixing agent, the action of which is many times greater than the properties of kefir. After heavy infectious diseases it is used as a restorative tonic. It is safe at any age.

It has also been shown to be used for:

• hypertension;
• atherosclerosis;
• liver diseases;
• anemia. Promotes the formation of hemoglobin;
• obesity. It is used as a dietary remedy for weight normalization;
• nervous disorders;
• violation of metabolic processes;
• lack of calcium.

Contraindications include liver disease.

Lactic acid products such as kefir, sour cream, yogurt, cheese are an excellent addition to the treatment of diarrhea. They help maintain normal microflora gastrointestinal tract, elimination unpleasant symptoms associated with indigestion. They can and should be used for mild form diarrhea. The only thing that prevents this is individual intolerance to these products, in particular lactose deficiency, which is manifested by bloating, liquid stool, spasms.

What are bacterial starters?

VIVO bacterial starter cultures are a product containing live, human-friendly bacteria. These bacteria have a number of features:

• able to ferment milk, turning it into a fermented milk product;
• have probiotic properties - contribute to the restoration of intestinal microflora;
• are the antagonists of many pathogenic microorganisms, in other words - resist the development of pathogenic bacteria.

How are VIVO starter cultures used?

Bacterial starters are used for home cooking dairy products. Home-made fermented milk products prepared using VIVO starter cultures have a number of therapeutic and prophylactic properties and a number of advantages over "shop-bought" yogurts.

In addition, some starters are used without fermentation, as a probiotic.

Why use VIVO starter cultures?

Fermented milk products prepared with VIVO starter cultures are used:

• as an alternative to "store" yoghurts, cottage cheese, sour cream in the daily diet;
• as the most physiological (natural) and effective remedy restoration and maintenance of microflora, with dysbacteriosis and dysbiosis;
• to minimize negative impact on health, during and after the use of antibiotics and chemotherapy;
• to maintain immunity;
• in dietary nutrition.

How are VIVO starter cultures used in baby food?

• guaranteed product freshness;
• no preservatives, flavors, dyes, stabilizers;
• fermented milk products are a source of essential nutrients for the body in an easy-to-digest form.

These factors have led to the huge popularity of the use of VIVO starter cultures as a fermented milk supplement for children. Better to start with Bifivita VIVO (used for decades in dairy kitchens former USSR) and cottage cheese VIVO. Also, if the child likes sour foods, VIVO Acidolact (also known as Narine, acidophilus milk or acidophilus paste) can be started. Over time, when the child gets used to fermented milk products, you can add Vitalact and Yogurt to the menu, and replace Bifivit with Probio Yogurt

Whatever complementary foods you introduce to your baby (be it VIVO fermented milk products, cereals, vegetable or fruit purees), we strongly recommend that you familiarize yourself with the rules for introducing complementary foods.

How do VIVO starter cultures help restore intestinal microflora?

The generally accepted method of restoring microflora is the use of probiotics - preparations containing beneficial bacteria.

Unlike tablets, VIVO fermented milk products are the most natural way for humans to deliver beneficial bacteria to the intestines.

The second advantage over medicines is the number of these bacteria. The number of bacteria in one average capsule or tablet is comparable to the number of beneficial bacteria in just one gram of VIVO fermented milk product.

Besides, big problem violations of the intestinal microflora is that in place of the missing beneficial bacteria in the intestine, pathogenic or conditionally pathogenic microorganisms settle. VIVO fermented milk products contain bacteria that counteract the development of many pathogenic bacteria.

During fermentation, these bacteria produce lactic acid and other substances that inhibit the growth of pathogenic bacteria and fungi.

VIVO starter cultures in fermented milk diets.

There are many diets based on the use of dairy products. Ideally, the diet should be prescribed by a dietitian, taking into account individual characteristics your body and set treatment and prophylactic goals.

Therefore, we refrain from publishing any diets on our website. They can be easily found on the Internet using any search engine. Whichever fermented diet you follow, using VIVO homemade products instead of store-bought ones will bring much more benefits:

• fermented milk products made from VIVO starter cultures are truly fresh and “live”;
• do not contain dyes, preservatives, stabilizers;
• do not contain sugar, sweeteners, vegetable fats.

Who produces VIVO starter cultures?

The VIVO group of companies was established in 2008 and specializes in the production and sale of bacterial starters for the preparation of live homemade fermented milk products.

Thanks to unique useful properties VIVO starter cultures, their high quality and safety are loved by millions of people around the world.

VIVO starter cultures are especially popular in Russia, where they occupy a leading position in the market and are represented in all major supermarkets and pharmacies of the country.

The production base of VIVO is located in Russia, Moscow. Bacterial cultures of the world's leading manufacturers from France, Germany and Denmark are used as raw materials.

How to prepare dairy products?

It is very easy to prepare a fermented milk product using VIVO milk starter.

For maximum easy cooking we will need super pasteurized milk, VIVO starter culture and a yogurt maker.

You can use not only super-pasteurized milk, but also boiled homemade or regular (pasteurized) "shop" milk.

You can also prepare a fermented milk product without a yogurt maker.

In the "Instructions" section

How to cook fermented milk products in a yogurt maker?

We will need milk, VIVO sourdough and a yoghurt maker.

The sourdough is dissolved, mixed with milk at room temperature, poured into cups and placed in a yogurt maker. All this will take no more than 5 minutes of your time. After that, the yogurt maker will do everything automatically. You just have to take it out finished product and put in the refrigerator.

In the "Instructions" section you will find all necessary information for cooking.

How to cook fermented milk products in a thermos?

A yogurt maker is a simple and inexpensive device that greatly facilitates the preparation of fermented milk products at home. But if it isn't there, it doesn't matter. An ordinary liter thermos with a glass flask will do.

Milk is boiled, cooled to certain temperature, the leaven is dissolved and mixed with milk. This mixture is poured into a thermos and left to ripen for certain time(the temperature and time of fermentation depend on the specific type of starter and are indicated in the instructions).

After that, the finished product is poured from a thermos and put in the refrigerator.

In the "Instructions" section you will find all the necessary information for cooking.

Is it possible to cook fermented milk products without a yogurt maker and a thermos?

It is possible to prepare fermented milk products without using a yogurt maker, subject to a number of conditions.

You should follow the instructions for cooking in a thermos.

Instead of a thermos, use glass jar wrapped to prevent cooling of the product.

Leave the product for ripening in a warm place so that the product does not cool down.

If you manage to keep the milk temperature in the range of +-2 degrees from the recommended one throughout the fermentation time, everything should work out.

How are VIVO starter cultures used without fermentation?

Bacterial starter cultures contain beneficial live bacteria that are part of the normal human microflora. Thus, fermented milk products and the sourdough itself are probiotics, which high efficiency used to restore the intestinal microflora, when using antibiotics, with acute respiratory viral infections and colds, for stimulation immune system, with gastritis and other diseases of the gastrointestinal tract. The best products for pure consumption are: Acidolact, Probio Yogurt, Yogurt, Probio lactulose yogurt, Lactulose yogurt and Immunovit.

Dissolve a sachet of starter in half a glass boiled water room temperature. Take 1 sachet 1-2 times daily, directly after meals for 1-3 weeks. For maximum effect it is advisable to combine the intake of pure sourdough with the use of homemade fermented milk products.

What is the difference between fermented milk products prepared with VIVO sourdough and store-bought?

The main differences between home-made sour-milk products prepared using VIVO starter cultures and “store-bought” ones:

• guaranteed freshness - you know exactly when the product was prepared;
• guaranteed absence of various additives - preservatives, dyes, flavors, stabilizers, vegetable fats;
• the product is guaranteed to contain live beneficial bacteria in high concentration;
• flavor additives are guaranteed natural - you choose what to add to the finished product;
• you can cook not only traditional products, but also unique ones that are not sold in stores - Vitalact, Probio Yogurt, Bifivit, Acidolact.

What is the difference between fermented milk products prepared on VIVO sourdough and curdled milk?

Bacteria that are involved in the preparation of curdled milk get into milk from environment. It can be both beneficial lactic acid bacteria and unsafe for health. Actively developing in milk, they can increase their amount to a health hazard. Therefore, cases of intestinal disorders after eating yogurt are not uncommon.

When fermented milk products are prepared using VIVO bacterial starters, specially selected bacteria are added to the milk. They are not only useful for humans in themselves, but also have the ability to suppress the development of many pathogens that inevitably enter milk from the environment during the preparation process.

What is a yogurt maker?

A yogurt maker is a simple and inexpensive kitchen appliance that greatly facilitates the preparation of fermented milk products. The yogurt maker consists of a body with a built-in heating element and a container or containers (cups) for preparing fermented milk products.

The task of the yogurt maker is to heat the mixture of milk and sourdough and keep the temperature of the mixture constant throughout the entire fermentation time.

How are yogurt makers different?

The main differences between yogurt makers of various models:

• The material from which the cups are made, the container for milk: glass or plastic.
• Heating element power: the faster the mixture heats up from room temperature to operating temperature, the better.
• The presence of a temperature sensor that regulates the temperature of the milk mixture - without it, the temperature of the milk mixture may differ from the recommended one.
• The presence of a timer sound signal- will remind you to rearrange the cups with yogurt in the refrigerator.

Why didn't the starter work?

Read more about this in the questions about yogurt maker, thermos and milk quality.

Why does the sourdough not ferment in a thermos?

There are several reasons why sourdough might not work in a thermos.

• incorrect milk temperature - it is optimal for the milk mixture to be at a temperature of + - 2 degrees from the recommended temperature during the entire fermentation period. Check the milk temperature at the end of the ripening period. If the milk is cold, then the thermos does not hold the temperature well. We recommend replacing the thermos or leaving it for fermentation in a warm place.
• incorrect fermentation time - please note that if the temperature of the milk in the thermos decreases, the time required for fermentation may increase
• adding starter to milk that is too hot or diluting the starter too hot water - heat(above 42 degrees) can damage the bacteria that make up the starter
• you use low-quality milk - sometimes at various stages of collecting, processing and packaging milk, substances are added to it that prevent milk from souring. These substances can disrupt the fermentation process.

The probability that the cause of failure is the quality of the starter is extremely low. In production, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity from sachet to sachet. In the event that the entire batch turns out to be defective, such a batch is immediately removed from production before the starter is on sale. Even with significant violations of the storage and transportation temperature, the starter retains sufficient activity to produce a high-quality fermented milk product.

Why does the sourdough not ferment in the yogurt maker?

There are several reasons why sourdough might not work:

• Incorrect milk temperature - it is optimal for the milk mixture to have a temperature of + - 2 degrees from the recommended temperature during the entire fermentation period.
• Incorrect fermentation time - please note that with some yogurt makers it may take a long time for the milk to warm up to the fermentation temperature when the starter starts to work. Therefore, this time must be added to the recommended cooking time.
• Adding starter to too hot milk or dissolving starter in too hot water - high temperatures (above 42 degrees) can damage the bacteria that make up the starter.
• You are using low-quality milk - sometimes at various stages of collecting, processing and packaging milk, substances are added to it that prevent milk from souring. These substances can disrupt the fermentation process.

The likelihood that the quality of the starter is the cause of failure is extremely low. In production, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity from sachet to sachet. In the event that the entire batch turns out to be defective, such a batch is immediately removed from production before the starter is on sale. Even with significant violations of the storage and transportation temperature, the starter retains sufficient activity to produce a high-quality fermented milk product.

What kind of milk to use for fermentation?

For the most simple and fast food For high-quality fermented milk products, we recommend using long-term storage milk (it is also super-pasteurized) in Tetra-Pak packages (multilayer packaging made of cardboard and foil). This milk does not require boiling, and if you use a yogurt maker, it is very convenient.

Simply add the starter culture to room temperature milk (and this milk can be stored at room temperature). room temperature), mix, pour into glasses and turn on the yogurt maker.

When using regular milk (pasteurized), remember: it is highly recommended to boil and cool it before fermenting.

Both pasteurized and super-pasteurized milk are "regular" and "children's". If you are preparing fermented milk products for a child, we recommend using baby milk.

When using homemade milk, it will not be superfluous to make sure that the cow that gave this milk is healthy. Unfortunately, this is not always possible. homemade milk it is also recommended to boil before fermentation.

Long shelf life milk - good or bad?

If you study the production technology of long-term storage superpasteurized milk, it becomes clear that such milk is of sufficient quality.

Unlike pasteurization (heating to a temperature of +65 degrees and above for a period of 30 minutes), with superpasteurization, the heating temperature is higher (125-150 degrees), but only for a few seconds (from 2 to 6 seconds). This allows you to save a maximum of vitamins and minerals.

At this temperature, all microorganisms die, which makes it possible to store such milk (in sealed Tetra-Pak packaging) much longer. It also allows you not to boil the milk before fermentation.

Another fact in favor of super pasteurized milk is the careful selection of raw materials. After all, if raw milk is stale, it can curdle during the superpasteurization process. Which will lead to equipment failure, production downtime and costly repairs.

Why are starter cultures sensitive to milk quality?

When collecting, processing and packaging milk, bacteria are one of the main problems. Getting into milk from the environment, they cause souring of milk. To avoid this, the milk is subjected heat treatment. However, sometimes on different stages collection and production, unscrupulous manufacturers or collectors can add substances that inhibit the development of bacteria to milk to prevent souring.

Even if you use the same brand of milk, the quality of the milk may vary from batch to batch. This is due to the fact that dairies cannot fully control the milk collection process.

The very same substances that prevent milk from souring during the production process can disrupt home-made fermented milk products. Some starter manufacturers genetically modify bacteria to be resistant to these substances. VIVO starter cultures do not contain genetically modified bacteria.

Why are VIVO starter cultures not using GMO bacteria?

Is it possible to use cottage cheese for diarrhea, how does it affect digestion and what are the contraindications? This article will help answer these and many other questions.

Before deciding whether it is possible to have cheese for diarrhea or milk, whether to include cottage cheese and other fermented milk products in the diet, it is necessary to have an idea about the work of the digestive system.

Digestion is essential process in the life of every person who is controlled by the gastrointestinal tract or gastrointestinal tract. The pancreas, liver, intestines are involved in this process, supplying nutrients the whole organism.

Causes of diarrhea

Diarrhea is a problem normal working capacity intestines, the causes of which are many:

Diarrhea is a repeated bowel movement, which, most often, occurs in conjunction with painful and uncomfortable sensations.

Dairy products for diarrhea

Many are interested in the question, is it possible to use fermented milk products for diarrhea without consequences and fears? The use of dairy products for diarrhea is allowed only if they are made on a sour basis. So, for example, fresh milk with diarrhea is not recommended!

Curd for diarrhea

Cottage cheese for diarrhea is not only allowed for use, but also recommended by experts. It contains protein and calcium, which improve the patient's condition. This fermented milk product positive influence to normalize the functioning of the intestines and microflora.
The protein in the cottage cheese neutralizes the negative processes of an upset intestine.

But you should include in the diet no more than 200 g of the product per day, and choose only fat-free cottage cheese possibly calcified.

In order to overcome problems with the intestines as quickly as possible, get rid of the disorder, you can add yogurt to the cottage cheese.

Homemade cottage cheese - recipe

It is important to choose only fresh products. It is best to use, during diarrhea, home-made cottage cheese. Making cottage cheese at home is not as difficult as it seems at first glance. To do this, you need homemade milk (0.5 l), heat up to 50 degrees in an enamel pan, add 1 tbsp. potassium chloride (purchase at a pharmacy), bring the mixture to a boil. Put to cool, separate the resulting whey, strain the curd and pass through a two-layer gauze.

This will be the most effective product for quality treatment diarrhea. If homemade cottage cheese turned out to be a little dry, you can add yogurt without fillers to it.

The benefits of cottage cheese for diarrhea

Is it possible to have dairy products with diarrhea? Yes, the value of this product lies in the high content of proteins, minerals, choline and fats. All these components are easy to digest and do not carry a load. Cottage cheese in its composition has all necessary components, to treat the body with diarrhea, but phosphorus and calcium are especially important in this matter.

In a dairy product high content"live" bacteria that prevent the development and reproduction of pathogens in intestinal disorders. high the nutritional value the product does not bring much irritation to the mucous membrane of the intestines inflamed from diarrhea.

Bifidobactria of dairy products inhibit the spread of pathogens coli, salmonellosis, staphylococcus, etc., prevent the process of putrefaction in the intestines.

However, you can take cottage cheese for diarrhea no more than 200 g per day.

Contraindications

Dairy products can bring not only benefits, but also harm. Milk for diarrhea, cottage cheese, kefir is not recommended for use with acute condition. When, in addition to diarrhea, body temperature rises, vomiting appears, in feces blood is present. In this case, dairy products can only aggravate the situation. It is recommended to completely refrain from eating, until the moment when the doctors find out the cause and make an accurate diagnosis.

Contraindications for use can also include:

• kidney disease;
• Violation of the gallbladder.

Dairy products should be avoided if diarrhea is caused by an exacerbation chronic disease gastrointestinal tract.

Such precautions are due to the fact that in such diseases the product is not absorbed, and leads to the formation of ulcers in the intestines.

Features of nutrition for diarrhea

In order for cottage cheese to help with diarrhea speedy recovery, it is necessary to adhere to some dietary restrictions.

1. The first 24 hours from the onset of diarrhea is not recommended to eat, any food, but you need to drink as much as possible.
2. Foods that could irritate the intestinal walls should be excluded from the diet: do not drink alcohol, hot spices, seasonings, pickles.
3. You need to eat every 2-3 hours, but in small portions to reduce the burden on digestion.
4. In no case should you include legumes, fermented dishes in the diet, which can enhance the fermentation process in the digestive tract.

Prevention of indigestion

In order to prevent possible intestinal irritation, disorders and diarrhea in the future, it is recommended to constantly adhere to a certain diet, healthy lifestyle life.

AT preventive purposes you can systematically consume sour-milk products, strictly according to daily rate. Cottage cheese, milk, yogurt are rich in bifido- and lactobacilli, which protect the intestines from the reproduction and development of bacteria, fungi and viruses.

If you constantly include cottage cheese and other fermented milk products in your diet, you can easily restore the microflora and intestinal biocenosis after diarrhea.

Answering the question, is it possible to have sour-milk products with diarrhea? The answer is yes! Cottage cheese not only restores strength, enriches the body with calcium, others and vitamins, cottage cheese strengthens.

Dairy products help with diarrhea speedy recovery, by improving the microflora of the gastrointestinal tract, normalizing the work of the intestine. But, in order not to harm the body, you should follow the recommendations on the diet and the amount of consumption per day. This is especially true for those who have lactose intolerance. In this case, the daily dose of fermented milk products is significantly reduced, or reduced to zero.