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Icelandic superfood why skirts are so popular

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Icelandic superfood why skirts are so popular

Skyr is a traditional Icelandic product that has become one of the most distinctive symbols of the local cuisine. Why is it slowly becoming a symbol of healthy nutrition? Its history goes back hundreds of years when the first settlers used natural fermentation methods to preserve milk's nutritional value for many months.

Table of Contents

1. It's a measure of nutritional value

Kiraga, M. One pack of skyr-type natural cheese (150 g) provides: energy: 96 kcal, protein: 18 g; fat: 0 g; carbohydrate: 6.15 g; calcium: 150 mg (12.5% of daily consumption) (J. Kowalska 2019).

2. The effect on body weight

Studies confirm that high-protein snacks, such as yogurt or cheese, are significantly more saturated than high-fat snacks such as chocolate or crackers. Such a selection of protein-rich snacks can therefore be an effective method of caloric control (L.C. Additionally, high protein yogurt has shown its effectiveness in reducing hunger and prolonging satiety, which has effectively reduced eating between meals. Douglas et al. 2013).

3. Protecting against osteoporosis

In a later age, when it is naturally lost and the risk of fractures increases, ensuring adequate calcium in the diet is even more important. Results 2022).Widely conducted scientific research unambiguously demonstrates that adequate consumption of this key mineral during growth and maturation significantly affects increased bone mineral density (C. De Lamas et al. 2019).Research has shown that increasing calcium intake can effectively protect against bone degradation (R. Skyr is an exceptionally rich source of calcium, so it may effectively prevent osteoporosis and be a valuable contributor to bone health.

4. Reducing the risk of developing diabetes

Yang, W. Guo 2023) Research indicates that a balanced microbiome may directly affect the optimization of the insulin response, improving tissue sensitivity to insulin, and thereby protecting against the development of type 2 diabetes (C.J. Sears, N. Skyr, if part of a sustainable diet, provides a number of health benefits that can effectively contribute to stabilizing blood glucose levels. Jiang, S. Furthermore, skyr may affect the state of the food microbiota, which is involved in carbohydrate metabolism. Lee, C.L. Maruthur 2020).

Source

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de Lamas C. et al., Effects of Dairy Product Consumption on Height and Bone Mineral Content in Children: A Systematic Review of Controlled Trials, „Advances in Nutrition” 2019, 10(2), 88–96.
Douglas S.M. et al., Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women, „Appetite” 2013, 60(1), 117–122.
Kondo I. et al., Consumption of dairy products and death from cardiovascular disease in the Japanese general population: the NIPPON DATA80, „Journal of Epidemiology” 2013, 23(1), 47–54.
Lee C.J., Sears C.L., Maruthur N., Gut microbiome and its role in obesity and insulin resistance, „Annals of the New York Academy of Science” 2020, 1461(1), 37–52.
Muthukumar J. et al., Food and food products associated with food allergy and food intolerance - An overview, „Food Research International” 2020, 138, 109780.
Marco M.L. et al., Health benefits of fermented foods: microbiota and beyond, „Current Opinion in Biotechnology” 2017, 44, 94–102.
Narvhus J., Abrahamsen R., Traditional and modern Nordic fermented milk products: A review, „International Dairy Journal” 2023, 142, 105641.
Ortinau L.C. et al., Effects of high-protein vs. high- fat snacks on appetite control, satiety, and eating initiation in healthy women, „Nutrition Journal” 2014, 13, 97.
Ozemek C. et al., The role of diet for prevention and management of hypertension, „Current Opinion in Cardiology” 2018, 33(4), 388–393.
Rizzoli R., Dairy products and bone health, „Aging Clinical and Experimental Research” 2022, 34(1), 9–24.
Yang W., Jiang W., Guo S., Regulation of Macronutrients in Insulin Resistance and Glucose Homeostasis during Type 2 Diabetes Mellitus, „Nutrients” 2023, 15(21), 4671.
Żuchowski J., Kiraga A., Kowalska M., Ocena wyrobów typu islandzkiego w kontekście jakości żywności®, „Postępy Techniki Przetwórstwa Spożywczego” 2019, 2, 17–25.