Until recently, few people had heard of it, but today it appears in reducing, anti-inflammatory and easily digestible diets. We are talking about labneh, a simple product that can positively surprise you not only with its taste.
Labneh is a thick yogurt cheese made by draining whey from natural yogurt. Thanks to this process, it has a compact, creamy consistency, perfect for spreading on bread. The taste is slightly sour, but delicate, which makes it go well with additions dryWhat sweet. Compared to butter, labneh contains much less saturated fat and more protein. This is why many people decide to do so replace traditional spreads with itespecially with digestive problems or high cholesterol.
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The greatest advantage of labneh is its effect on the digestive system. As fermented product provides live cultures of bacteria, mainly of the Lactobacillus genus. They support intestinal microflora, improve peristalsis and help regulate the rhythm of bowel movements. Regular consumption of labneh can be helpful for: flatulence, feeling of heaviness and after antibiotic therapy. Many people notice improvement in intestinal function after just a few days of including it in their diet.
The diet for fatty liver disease is based on limiting saturated fats and simple sugars. Labneh, when consumed in reasonable quantities, fits these recommendations well. Contains proteinwhich supports metabolism, and calcium i B vitaminsimportant for liver function. Replacing butter or processed cheese with labnehem can lower the caloric value of meals and reduce the load on the liver, especially in people with insulin resistance or overweight.
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100 grams of labneh contains on average:
- 9 g proteins,
- 12 g fat,
- about 155 kcal.
A portion of 50-60 g fills you well and does not burden the digestive system. Thanks to fermentation, the lactose content is lower than in milk or regular yogurt, which is why labneh is better tolerated by people with mild lactose intolerance.
