Boiled condensed milk: benefits and harms. The benefits and harms of condensed milk. How not to harm yourself Is boiled condensed milk useful?

You need to learn how to eat healthy. We will do this with the help of the Head of the Nutrition Department of the Scientific and Practical Center of the National Academy of Sciences of Belarus for Food, Doctor of Medical Sciences Eleanor Kapitonova.

Why do labels separately indicate the amount of sugar?

Now on food labels the amount of nutrients is indicated - proteins, fats, carbohydrates and total calories. But the concept of "proteins", "fats" or "carbohydrates" includes many components. For instance, proteins are plants and animals, complete and inferior, there are other characteristics.

Carbohydrates are divided into simple and complex. Simple ones are ordinary sugar, honey, etc., and complex ones are those that, in the biochemical sense, are complex, expanded, long-chain compounds. Complex carbohydrates are also called "good", because during their use the level of glucose in the blood, and therefore insulin (a hormone that regulates the flow of glucose into tissues and with a lack of which develops diabetes mellitus) will not be as high as when it enters the body simple or "bad" sugar. By the way, that is why it is “bad”, that with its frequent and excessive use, other diseases can develop.

Today, the best fashion of all times and peoples is actively cultivated - health fashion... A modern person wants to be healthy and more and more often you can see in stores how customers carefully read labels, choosing low-calorie and low-cholesterol foods... Particular attention is paid to carbohydrates and the content of simple sugars in them, that is, ordinary sugar. And they do it in vain. Manufacturers often add sugar to the product to improve the taste, but they do not always indicate this on the labels. This is the so-called "hidden sugar", which is present in the product not only in the form of sucrose (ordinary sugar), but also in the form of its "relatives" - maltose, corn syrup, raw sugar, molasses, honey and others ... Due to such hidden sugar, sometimes you can eat up to 50 teaspoons of sugar a day - almost a glass! For example, 250 ml of regular sweet soda can hold up to 8 teaspoons! Sugar can be found in all breakfast cereals, instant cereals, and even low-calorie yogurts. Therefore, the label really needs to be read carefully. At the same time, remember that according to the rules for placing information on labels, the first is usually the ingredient that is more in the product total, the rest - in descending order. So, the closer to the top of the list is sugar or some other "relative", the greater its share in the product.

Is there any benefit from boiled condensed milk?

Boiled condensed milk- one of the most favorite sweets of children and adults. Housewives also love it when they use it for creams, fillings, sweets, sweet sauces, etc. But with the benefit of "boiled" is not very. In general, condensed milk in any form - regular or boiled - high-calorie food, and this is its greatest value. As for the presence of vitamins, biologically active substances and other components, by which we would like to evaluate what we eat, then, of course, after the "cool" technological processing that condensed milk goes through, there is no need to talk about this. True, salts are present in it, so that the body can still "grab" from such milk minerals- For example, calcium.

But it should be borne in mind that now in stores you can see many different kinds of "boiled water" from various manufacturers. Some of them sin by adding to reduce the cost flavors, colorants, thickeners and other "chemistry". To be sure that you are consuming a natural product, it is better to prepare "Dumplings" at home... It is very simple: we remove the label from the jar of ordinary "condensed milk", put it or put it in a saucepan, fill it with water above the surface of the jar and cook on low heat for about 2 hours... Cool in a saucepan. The treat is ready! Just don't get carried away with it: after all a lot of sugar and fat.

Svetlana Borisenko, September 25, 2012.
Source: newspaper "Zvyazda", translated: http://zvyazda.minsk.by/ru/archive/article.php?id=103466&idate=2012-09-25

Is it better to eat sweets before or after meals?

It depends on what effect you want to achieve. If you want something sweet, but it’s scary to add “extra” calories, you can eat sweets before meals - this will muffle your appetite. But this is not a natural option.

You can find information on the Internet that sweet dishes should be eaten 2 hours after lunch. There is no scientific evidence on this score. And if you judge logically, then sweet after a hearty dinner will be simply superfluous. Therefore, as a dessert, it is always better to use not sweet, but fresh, baked, candied or dried fruits in any form. But you should always think about whether dessert is really necessary after a hearty meal. In addition, if there are too many carbohydrates in food, then the additional load in the form of a sweet dessert will cause an increase in fermentation processes, bloating of the abdomen, and in some cases, diarrhea.

Sugar substitute: to whom and how much?

The use of sugar in your diet is not a necessity, but just a matter of habit. Sugar in the body is converted into glucose, which is the main supplier of energy. But as a result, any carbohydrates are converted into glucose - for example, starch, which is in potatoes, other vegetables, cereals, fruits, pasta, etc. Only from sugar glucose is obtained quickly, and in order to break down starch into glucose, the body needs to try.

Sweeteners are not the solution. Better to use natural carbohydrates. You just need to control their amount and get rid of the habit of pouring sugar without measure. Natural sweeteners (such as sorbitol, xylitol or fructose) can be used by patients with diabetes mellitus, and then as prescribed by a doctor and under strict control of the amount.

Condensed milk - how much in this phrase! Everyone has special childhood memories of this delicious and nutritious food. Derived from milk and sugar, it has all the usefulness of the former, but it is also not devoid of disadvantages. About the benefits and harms of condensed milk in this article.

Health benefits and harms of condensed milk

As already mentioned, condensed milk has the same beneficial properties as regular milk. It acts as a source of valuable animal proteins - the main muscle builders, as well as fat, lactose, antibiotics, hormones, antibodies and other enzymes that the body desperately needs. Among the many beneficial properties of this product, one can single out the ability to rid the body of excess fluid and provide it with calcium, which is necessary for building skeletal bones, teeth, etc. Since ancient times, milk has been used to treat cholera, scurvy, bronchitis, and diseases of the nervous system.

But boiled condensed milk, along with benefits, is capable of causing harm to the body. First of all, its high calorie content, because it is a very sweet product. One jar contains 1200 Kcal and if condensed milk is abused, then all its benefits will turn into harm - extra pounds, or even diabetes mellitus. In addition, today on store shelves products are presented that are far from those made in accordance with GOST and do not have the proper name, which sounds like "Whole condensed milk with sugar". Unscrupulous manufacturers add palm oil and other components with negative health benefits to them.

Many themselves make homemade condensed milk, the benefits of which exceed those of the store, but the harm of excessive consumption remains. Experts advise to eat no more than 3 tsp per day. of this product by adding it to tea or.

How many of us are unfamiliar with a product such as condensed milk? Naturally, almost everyone tried it even in early childhood, licking a spoon with the last sweet drops of this delicacy. Someone today does not mind pampering themselves with condensed milk, mixing it with cocoa or morning coffee. It is very tasty, but, like any product, this sweetness quickly becomes boring and you want to come up with something new to diversify your life.

This is probably why boiled condensed milk was invented. In the distant days of the Soviet Union, no one sold it boiled, but the hostesses made boiled condensed milk on their own. Then this simple and affordable delicacy began to gain popularity at a high rate, but even now this product is in high demand. From simple condensed milk, during the boiling process, a delicate brown fudge is obtained, which in appearance very much resembles the peanut butter so popular today.

Boiled condensed milk can be simply eaten with a spoon or spread on a piece of bread. It is also one of the favorite toppings for homemade waffle rolls. And boiled condensed milk is very often used as an interlayer for all kinds of cakes, pies, pastries, pies, in general, any desserts and sweet dishes. The calorie content of boiled condensed milk is 328 kcal per hundred grams of product.

Currently, you can easily purchase this product in almost every store, but it will not be difficult to boil it. The only drawback of cooking boiled condensed milk at home is the likelihood of an explosion of a can of condensed milk. This only happens when inexperienced cooks forget to add water during the cooking process or boil condensed milk for too long.

Boiled condensed milk composition

Traditionally, boiled condensed milk contains only milk and sugar, but proteins and fats of vegetable origin, dyes and thickeners, preservatives and flavors in this natural product indicate its low quality. Unlike ordinary condensed milk, boiled condensed milk is characterized by a thicker consistency, attractive caramel color and rich taste.

Regarding the chemical composition of boiled condensed milk, we can say that it differs in less liquid compared to condensed milk. Accordingly, the concentration of other elements is higher.

The benefits of boiled condensed milk

The use of boiled condensed milk, like ordinary condensed milk, lies in its rich composition, which contains vitamins, macro and microelements, as well as amino acids, which are essential for the human body.

Interestingly, this product is almost completely absorbed by the human body, without causing serious diseases, with the exception of obesity and caries in the case of excessive consumption of this delicacy. In addition, the benefits of boiled condensed milk, along with whole fresh milk, are obvious for people with low immunity and underweight.

Source http://foody.ru/varenaya-sgushchenka

Of course, today everyone knows what boiled condensed milk is and has tried it more than once. This delicacy is especially loved by children, but adults rarely refuse such a dessert. In addition, this ingredient has found widespread use as an ingredient used in the preparation of pies and cakes.

The traditional composition for such a product is sugar and milk. But many modern manufacturers additionally introduce additives of chemical origin into it. Unfortunately, in most cases they only reduce its quality.

What is the use of boiled condensed milk

Nobody can argue with the fact that boiled condensed milk is a healthy product. The reason for this is the content of many useful substances and elements in it.

At the same time, boiled condensed milk is not only perfectly digested, but also absorbed in the gastrointestinal tract. Experts even recommend using it regularly for those people who have weakened immunity or have a clear lack of weight.

The particular benefit of using such a product is observed when it is made from high-quality and fresh milk. Then all the constituent elements are directly involved in increasing the performance of the brain and hormonal work, and also significantly reduce the risks of developing oncology.

Harm of boiled condensed milk

The basic rule when using boiled condensed milk is reasonable quantities. Indeed, with its excessive amounts in the diet, a person may develop caries.

People who are obese or simply overweight are generally advised not to use it. Also, it will have to be excluded from the diet for all those who have diabetes.

Also, the danger is fraught with preservatives and dyes added by manufacturers to traditional condensed milk. It is because of them that modern condensed milk cannot be eaten during pregnancy and during the period of breastfeeding.

Source http://cakeblog.su/polza-i-vred/sgushhenka-varennaya-polza-i-vred/

Health benefits and harms of condensed milk

As already mentioned, condensed milk has the same beneficial properties as regular milk. It acts as a source of valuable animal proteins - the main muscle builders, as well as fat, lactose, vitamins, antibiotics, hormones, antibodies and other enzymes that the body desperately needs. Among the many beneficial properties of this product, one can single out the ability to rid the body of excess fluid and provide it with calcium, which is necessary for building skeletal bones, teeth, etc. Since ancient times, milk has been used to treat cholera, scurvy, bronchitis, and diseases of the nervous system.

Source http://womanadvice.ru/sgushchenka-polza-i-vred

It will look like this:

Copy the text below:

Boiled condensed milk is a legacy inherited by modern housewives from their relatives from the Soviet Union. At that time, simple condensed milk was a standard delicacy and, in a fit of inspiration, one hostess decided to slightly modify the standard dessert.

What is boiled condensed milk and what is it eaten with?

Boiled condensed milk is boiled condensed milk or a mixture obtained by mixing sugar, milk, citric acid and soda. The latter composition is often used for self-preparation of the product.

The easiest way is to buy boiled condensed milk in a store, spending about 50-70 rubles for a 500 g jar. Boiled condensed milk differs from condensed milk in its creamy brown color and thickness, and after 2 hours in the refrigerator it resembles butter in hardness.

Advice! For home-made boiled condensed milk by boiling condensed milk, a jar with the latter is placed in hot water, after which it is boiled for 2-3 hours. Be careful, some modern cans break the lid, as a result of which the contents may end up on the walls and ceiling.

Boiled condensed milk can be eaten with a spoon, added to coffee. Waffle desserts coated with boiled condensed milk are incredibly tasty. It can be whipped with butter in a 50:50 ratio, and then spread on bread, biscuit or filled with the resulting mass of pastry tubes.

But you should not get carried away with this product, because its calorie content is off scale - 328 kcal / 100 g.

The benefits of boiled condensed milk

The value of natural boiled condensed milk lies in its composition - milk and sugar. The product is very nutritious, which is undoubtedly important for people suffering from malnutrition and poor appetite.

Boiled condensed milk contains useful substances that our body manages to "intercept" - these are calcium, magnesium, protein, which is contained in high quantities in milk. Boiled condensed milk is well absorbed by the body, it is often included in the diet of people with low immunity and underweight.

Important! In boiled condensed milk sold in stores, there are practically no useful substances. The purchased product is stuffed with dyes and different chemistry, therefore, apart from a pleasant taste, it carries nothing in itself. It is recommended to cook boiled condensed milk at home from natural milk and sugar, or to purchase condensed milk produced in accordance with GOST, for example, Belarusian.

The components included in boiled condensed milk improve brain function, take part in metabolism and hormonal work. 1 tsp boiled condensed milk will "start" the brain during work.

Harm of boiled condensed milk

Naturally, boiled condensed milk cannot be called a healthy product that should be included in the daily menu. Its use is prohibited for people suffering from diabetes, obesity.

Caloric content 328kcal

Proteins: 7.2g. (28.8 kcal)

Fat: 8.5g. (76.5 kcal)

Carbohydrates: 55.5g (222 kcal)

Energy ratio (b | f | y): 8% | 23% | 67%

Source http://dom-eda.com/ingridient/item/varenaja-sgushenka.html

Condensed milk with sugar is a product that is converted into fresh milk, which is no less popular than cottage cheese, butter and cheese. A favorite delicacy of adults and children, which can be found in the high and home kitchen.
Unsurpassed taste and benefits of condensed milk

To prepare condensed milk from milk, moisture is evaporated for a long time at a certain temperature, it is condensed to a state of a homogeneous creamy white viscous mass.

Depending on the details of the specific manufacturing technology and the possible use of additional ingredients, several varieties of condensed milk can ultimately be obtained.

concentrated milk without any additives;
condensed milk produced with the addition of exclusively sugar;
condensed milk with the addition of coffee or cocoa;
condensed milk with chicory and sugar.

The latter product is characterized by a sweet taste with a characteristic bitterness of chicory flavor and a touch of its aroma. They use it in the same way as condensed milk with cocoa and coffee.

Condensed milk is also classified by fat content.

in fat-free, the proportion of fat should not exceed 1%;
classic condensed milk contains about 8.5%;
condensed cream reaches 19% fat.

By consistency, it is divided into simple and boiled - the first can be poured from a spoon, and the second is very thick.

Experiments on the preservation of dairy products began at the end of the 18th century, but it was not until 1856 that the American industrialist Gail Borden patented the invention of condensed milk, and some thirty years later, condensed milk became one of the most popular products in the world.

Condensed milk with sugar is eaten as a delicacy in its pure form, it is made an ingredient for cakes of cakes, cookies and other baked goods, creams and desserts are prepared with it, added to tea and coffee, and complemented with pancakes and fruit salads.

Condensed milk with coffee or cocoa is used in a similar manner and is diluted with water for drinks.

Simple concentrated milk without additives is in demand as a full-fledged substitute for fresh milk - you can boil porridge on it, put the dough, prepare gravy for meat.

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Sep-15-2016

What is condensed milk?

What is condensed milk, the benefits and harms for the human body, as well as what medicinal properties does it have and what exactly is this product useful for human health? These questions often arise among those who care about their health, lead a healthy lifestyle and are interested in traditional methods of treatment. And this interest is understandable. Maybe in this article, to some extent, you can get an answer to these questions.

Oh, what a sweet word - "condensed milk". For many of us in childhood, it personified complete happiness. We could eat it in banks (if allowed) and whenever we wanted!

And even now we often want to pamper ourselves with this sweet delicacy and with its help, as it were, return to a serene childhood.

Condensed milk was invented at the beginning of the 19th century by the Frenchman Apper, and for the first time it went on sale in America in 1856.

In Russia, it began to be produced at a small factory near Orenburg in 1881. Thus, condensed milk is over 200 years old!

The composition of this product is very simple - only milk and sugar. Sugar is dissolved in milk, and then evaporated for a long time at a temperature not exceeding 50 degrees until the required density is obtained. The result is a product with a moisture content of up to 26%, sugar in an amount of 43.5% and a fat content of 8.5% or more. One can of milk contains 1200 kcal. Condensed milk, according to GOST, should not contain any other components, because this is a baby food product!

Condensed milk is divided according to:

Fat content:

Whole condensed milk with sugar - this classic condensed milk, which is used everywhere in cooking, in colloquial speech it is called condensed milk. The product contains at least 8.5% fat and at least 28.5% milk solids, with a protein mass fraction of at least 34%.

Skimmed condensed milk with sugar - this condensed milk, which contains not more than 1% fat and not less than 26% milk solids, with a mass fraction of protein in them not less than 34%.

Composition:

Condensed milk with sugar is a classic condensed milk, which is discussed in this article.

Condensed milk without added sugar - This product is usually called concentrated milk.

Condensed milk with the addition of cocoa or coffee - it can be like real condensed milk with cocoa or coffee, or herbal dairy products called "Condensed milk and cocoa" or "Condensed milk and coffee".

Condensed milk with the addition of chicory - condensed milk of 7% fat, to which, among other things, chicory is added.

Consistencies:

Regular condensed milk - condensed milk of the usual consistency with or without sugar, which is discussed in this article.

Boiled condensed milk is a type of condensed milk that has a thicker consistency and is obtained by additional heat treatment. Boiled condensed milk has a caramel flavor and a brownish color.

Beneficial features:

Condensed milk is considered the most useful sweetness, because it contains a lot of calcium and other useful minerals and vitamins, but unlike other sweet products (cakes, marmalade, sweets and other confectionery products), it does not contain yeast or food additives. Thus, natural condensed milk has many beneficial properties inherent in fresh milk.

The beneficial substances contained in condensed milk improve brain function, strengthen bone tissue and have a beneficial effect on cell metabolism. One of the beneficial elements of condensed milk is calcium, which strengthens bones and teeth. The benefits of condensed milk also lie in the fact that it restores blood, enhances immunity, and normalizes hormones. Condensed milk in the shortest possible time can replenish the supply of vitamins and minerals in the human body, raise the tone and provide a burst of energy.

But the presence of useful properties in condensed milk does not at all mean that it needs to be eaten in cans, since excessive consumption of condensed milk can harm the human body.

Real condensed milk should be white, with a light creamy shade, homogeneous, thick and have a creamy taste.

Condensed milk, although it is canned food, is very demanding on the conditions and shelf life. It should be stored in the refrigerator at a temperature of 0 to 10 degrees and no more than 12 months.

Any violation of these rules (high or low storage temperature), violation of the tightness of the package or the duration of storage makes this product unsuitable for food.

If, after opening a can of condensed milk, you notice that it has begun to crystallize, there are lumps or mold in it, and the can itself is swollen, then discard it immediately! By eating such spoiled milk, you run the risk of being in a hospital bed for a long time and significantly undermine your health.

Nutritionists advise eating condensed milk not as an independent product, but in combination with other products, such as pancakes or fruits, and washed down with unsweetened tea.

Know when to stop! Many of us are accustomed to eating condensed milk in large spoons and in large quantities, and meanwhile, the daily intake of condensed milk is only 2 tablespoons!

Contraindications:

Condensed milk contains a lot of sugar, and, naturally, it is very high in calories.

Condensed milk is contraindicated:

overweight people;
with obesity;
with diabetes. Excessive consumption of condensed milk can cause tooth decay.

Condensed milk, alas, is the most falsified dairy product - more than two-thirds of condensed milk is fake!

According to GOST, real condensed milk is called "Whole condensed milk with sugar" and cannot be called otherwise. If on store shelves you see jars with the name: "Condensed milk with sugar", "Condensed milk" or "Condensed milk with sugar" (there are many options), despite the blue and white label familiar from childhood, you should know that this is a fake!

In order to reduce the cost of such condensed milk, instead of natural milk fat, various vegetable fats are added, for example, palm oil, which is harmful to the human body, as well as various food additives.

In laboratory research, in some types of condensed milk, a white dye E171 was found - titanium dioxide, a very toxic substance that is used in the manufacture of paints (titanium white), in the production of ceramics and solar batteries.

In addition, real condensed milk should be packed only in cans, no other packaging - plastic tubes, cups, etc. - is allowed.

To protect yourself as much as possible from fakes and not harm your body, read the label carefully. Remember, if the product contains anything other than milk and sugar, this is a harmful product!

How to choose in the store:

In order to purchase a jar of real condensed milk, you need to pay attention to the following points when buying:

Name. It should begin with the word "Milk", and not with the words "condensed", "boiled", "real", "condensed milk" - these and similar words in the names should alert you.

Under the word "milk" is the decoding "whole condensed with sugar".

On the label, you need to carefully study the composition. If the product is genuine, it complies with GOST 2903–78 for Russia, DSTU 4274: 2003 for Ukraine. This is indicated on cans or soft packaging, in which it is not currently prohibited to release this product.

The abbreviation TU on the package indicates that the production meets the technical specifications, but the composition contains vegetable fats. And as we know, they should not be in real condensed milk.

The genuine product contains only sugar and whole cow's milk, without any "Yes": thickeners, stabilizers, dyes, vegetable fats, starch.

These simple rules will help you choose a real healthy condensed milk. Also today you can find varieties of condensed milk with the addition of cocoa, coffee, with cream and sterilized.

According to GOST, they have such "correct" names that will help distinguish them from fakes:

"Cocoa with whole condensed milk with sugar",

"Natural coffee with condensed milk and sugar",

"Condensed cream with sugar",

"Sterilized condensed milk in a jar" (product without sugar).

You should be aware that open condensed milk can be stored for no more than 5 days.

Recipe for making condensed milk at home

To prepare homemade condensed milk, you need only two ingredients, a saucepan, a spoon, and about an hour and a half. Milk and sugar should be taken in the following proportions:

Milk - 1 liter;
Sugar - 1 glass.

When you buy milk, pay attention to its shelf life, it should not be long. Also try to use fatter milk (3.5%), it makes condensed milk tastier.

To prepare condensed milk, follow these instructions:

Pour milk into a saucepan and put on low heat;
We heat it almost to a boil and take about 1 glass of milk from the pan;
Dissolve all the sugar in a hot glass of milk;
Pour milk and sugar into a saucepan and continue to keep it on low heat;
We reduce the heat to the minimum, when the mass begins to boil;
Stir the milk constantly so that it does not burn to the pan;
Cook milk until one third of its original volume remains. At the same time, the condensed milk begins to acquire a creamy shade. This takes from 40 minutes to 1 hour;
Pour the condensed milk into a jar and refrigerate overnight.

At first, condensed milk will seem liquid, but after a night in the refrigerator, it becomes viscous.

In order for condensed milk to have a homogeneous mass without lumps, to be thick and tasty, you need to know the small secrets of its preparation:

Condensed milk is best cooked in a stainless steel saucepan; it will not burn in it. If such a saucepan is not available, then use any other heavy-bottomed saucepan;

Instead of sugar, it is best to use powdered sugar from the store, not homemade. Some housewives believe that the small content of starch in store-bought powdered sugar gives condensed milk a better consistency;

Condensed milk must be fresh. Do not use sterilized milk, in extreme cases - pasteurized;

Monitor milk volume carefully. If you remove the pan from the heat before two-thirds of its part has evaporated, then the condensed milk will not be viscous, and if you overexpose it, it will be caramel;

To make boiled condensed milk, transfer the condensed milk to a jar and close the lid tightly, dip it into a saucepan of cold water so that the water completely covers the jar. Place a saucepan on a fire and bring the contents to a boil. Timed 2 hours and after their expiration, pull out the jar: boiled condensed milk is ready.