A nutritionist revealed the rules for choosing high-quality ice cream
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Nutritionist Starodubova urged to pay attention to the label when choosing ice cream
Chief nutritionist of the Moscow Department of Health Antonina Starodubova listed the basic rules for choosing high-quality ice cream in a conversation with Lenta.ru.
She urged to pay attention to the label, which should indicate the manufacturer and his address, production date, shelf life and temperature, composition and nutritional value of the product.
Particular attention should be paid to the shelf life of ice cream. If the marking is erased or not readable, then you should not buy such a product, the specialist explained.
It is also worth refusing to buy ice cream produced using milk fat substitutes.
It is recommended not to eat a product with a non-uniform consistency, inside which small ice crystals can be seen, as this may mean that the ice cream has been partially defrosted and re-frozen, which is unsafe for the body.
The fat content of milk ice cream is up to 7.5%, cream ice cream – up to 8-11.5%, and ice cream – 12% and more.
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