Are these components – milk, yellow cheese, yogurt, and also low-fat products – truly healthy?

Full-fat milk carries many nutrients with it. If you include fats, they are mostly simple fats. The main phospholipid is lecithin, an important component of nerve and brain tissue. Additionally, the fat content of milk is very high and is about 98%, so why get rid of it?

Yellow cheese is a combination of fat and protein and a rich source of phosphorus and vitamin B12. In stores, you can find a whole range of semi-fat (15%20% fat), fat (10%20%) and lean (<10%) products. Full-fat cheeses will contain a lot of saturated animal fats, so they are quite calorific.

This type of yogurt is also a slimmed-down version of traditional products. This category of yogurts can be a good choice because in addition to being low in fat (about 0% to 3%), they contain the same amount of protein, vitamins and calcium. The main benefit of eating low-fat yogurt, is that it enriches and stabilizes the bacterial flora of the gut.

WADY: full-fat products contain an adequate amount of fats that are the basis of a child's diet: low-fat dairy products (milk, cheese, yogurt) are also easier to digest from other products, so the fat-free products will reduce their absorption somewhat, low fat foods may not be as saturated as their digested counterparts, dietary products should not be the basis for a child's diet. Low-fat milk products (Milk, E and K moreover, they make it easier to assimilate from other foods, so that the reduced fat products will slightly decrease absorption, the low fat food may not have as much full fat A and the high fat products in the body, despite the low body fat content, may not lead to complete digestion.