Cream is a dairy product obtained by whipping fresh milk and separating it into a liquid part and rich cream.
Depending on the processing method and fat content, the following types of the product are distinguished: pasteurized, ultra-pasteurized, sterilized, as well as whipping cream, which has a higher fat percentage. The use of cream in cooking is very diverse: it is added to desserts and hot dishes. Cream also serves as an excellent base for making coffee and hot chocolate.
Benefits
Despite its reputation as a high-calorie product, cream has a number of beneficial properties. However, this is only possible with moderate consumption.
Thus, cream is a source of saturated fats, which are necessary for the body to obtain energy and absorb fat-soluble vitamins such as A, D, E, and K. It also contains calcium, phosphorus, and iron, which are involved in the formation of bone tissue, blood formation, and maintaining overall health.
Another important aspect is the presence of conjugated linoleic acid in cream; there is a version that it helps reduce inflammatory processes. Cream also contains a small amount of proteins, which support muscle mass and contribute to tissue recovery.
Harm
The main harm of the product is associated with its high fat and calorie content. In other words, excessive and regular consumption of cream can lead to weight gain, obesity, cardiovascular diseases, and diabetes. The consumption of cream is especially dangerous for people with hyperlipidemia or a predisposition to elevated cholesterol levels, as the fats in cream can contribute to the formation of atherosclerotic plaques.
It is also necessary to consider that sometimes store-bought cream may contain additives, preservatives, and stabilizers, which are not always healthy. People with lactose intolerance or milk protein allergy should also avoid cream, as it contains milk sugar and proteins.
