Food role in the illness prevention. Use of milk and vitamins

you are: a food Role in the illness prevention

Use of milk and vitamins in a treatment-and-prophylactic food

Milk and sour-milk products raise resistibility of an organism to harmful physical, chemical and biological production factors. These products improve the general functional abilities of an organism, soften action of radioactive and toxic substances on a liver, normalise an albuminous and mineral exchange.

Lists of works and the trades, granting the worker and employee the right to milk reception, are defined by heads of the enterprises, establishments in coordination with the trade-union organisations and according to the medical indications confirmed by Ministry of Health of Russia. Natural milk in unusual cases, in coordination with a medicosanitary part of the enterprise or with local sanitary-and-epidemiologic station, can be replaced by equal quantity of kefir, curdled milk, atsidofilnogo milk or matsoni.

Long time delivery of milk to the persons contacting under production conditions with lead was not recommended. It contacted presence in milk legkousvojaemogo the calcium, the raised which receipt in an organism causes negative influence on a current of a lead intoxication. However, as show experimental researches of last years, the milk added to diets, poor animal protein, promotes considerable reduction of weight of a lead poisoning and stimulates deducing of lead from an organism. Favorable action of milk thus communicates, first of all, with presence in it of high-grade animal protein, serosoderzhashchih amino acids, lactic calcium, tiamina and ascorbic acid. With a view of improvement and perfection of a food of the workers occupied on works, the inorganic connections of lead connected with influence, Ministry of Health of Russia recommends to give out them sour-milk products in volume of 0,5 l. Delivery of sour-milk products to workers and employees should be carried out within the working day.

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