Fortified foods and their benefits

In our daily diet usually do not consume the amount of nutrients we should. As an alternative to be better fed in the market can be fortified foods in addition to its natural components contain other essential nutrients that allow to make up for deficiencies in our food.

Fortified foods, in addition to supplement our diet and help to prevent diseases, provide us with the opportunity to continue to consume consumer products regularly but with vitamins and minerals added during their industrialization.

Benefits
nutrients added to frequent consumption and in particular to the fortified milk, food may include vitamin A, which contributes to improving our vision; vitamin D, which in addition to strengthening teeth brings in the fixing of calcium in the bones, vitamin C, an antioxidant par excellence; iron, considered the u000aore number one on the prevention of anemia and folic acid, which is an ally in the formation of red blood cells highly recommended in women age reproductive.

For consumers, are children or adults, who prefer to enjoy milk with these features, distributor Corripio sells milk two pines, which is 100% beef, without preservatives and which has been enriched with vitamins A, C, D, iron and folic acid, said Cristina Suero, brand manager for this product, in an interview to LISTÍN DIARIO.

This milk is available in different varieties: whole, semi-skimmed, skimmed and whole, this latest versions semi-skimmed and skimmed, detailed serum.

Lactose intolerance
many people who would like to be able to enjoy a glass of milk have had to do without it for being intolerant to lactose, symptoms which has increased in recent years and has u000aled many consumers to remove milk from the diet.

For those who have this condition, this company has milk lactose Delactomy; a semi-skimmed 2% fat and skim with 0% fat according to need, explained serum.

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who can consume it?
Highlighted the milk Dos Pinos, Cristina Suero, brand manager Delactomy milk is highly digestive and is aimed at 100% of the lactose-intolerant people, state that develops when the individual does not produce the lactase enzyme that allows the absorption of milk. This is very common in all ages.

Is recommended for those who care for their health and at the same time like milk and its qualities nutritious.

In their elaboration, lactose is modified by special enzyme procedures that preserve all the nutritional properties of milk and its excellent taste, thus contributing to the u000aconsumers an alternative health and quality, concluded serum.

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