FAQ

Here you can find the more interesting words and arguments from the world of milk, yogurt and cheese! But if you don’t find what you are looking for, or if you have any other arguments and terms to suggest, please email us at info@stuffer.it
It will be a pleasure to read all your emails!

Calcium

Calcium is an essential mineral for the proper functioning of the body: it has different functions and in particular it is an important structural element for bones and teeth.
It is especially important for children: in their growth phase, in fact, the calcium requirement increase significatively.
... for this reasons our products Cremolo are enriched with calcium and vitamin D (required for a better absorption of calcium).

Calories in kJ / kcal

Food and drinks provide energy. The energy value is expressed in kilojoules (kJ) or kilocalories (kcal). 1 kcal is approx. 4.2 kJ.
Each nutrient provides a different energy intake:

Carbohydrates

Carbohydrates play many biological functions, including that of energy reserve, therefore it is recommended to take more than 50% of the daily energy in carbohydrates, choosing especially those from fruits, vegetables and foods rich in complex carbohydrates (potatoes, rice , cereals and pasta).

Dietary Fibre

Dietary fibres are carbohydrates of vegetable origin. A diet rich in fibres has a positive effect on intestinal flora and aid regular digestion. Cereals, vegetables, wholemeal bread, legumes and fruits are rich in fibres.

Fat acids

Fats - along with carbohydrates and proteins - have a structural function within the cells of the body; they also help to protect the organs of the body and they are essential for the absorption of vitamins A, D, E and K. Their main function is, however, to store energy.
Chemically they are composed of glycerol and fat acids. Among the fat acids, saturated and unsaturated fat acids (mono and polyunsaturated) can be distinguished. Saturated fat acids are found mainly in foods of animal origin, and their excessive consumption can cause obesity and cardiovascular diseases.
Unsaturated fat acids are easily digestible and are found mainly in vegetable foods (nuts and seeds, olive oil, rapeseed oil etc.).
Polyunsaturated acids can not be synthesized by the human body, they must therefore be assimilated through diet, and they are called essential fat acids.

Discover the products of the line Vivita:
They have a very limited fat content and they are enriched with precious vitamins and probiotics!

Food additives

Food additives are substances used in food during preparation, storage and marketing of products intended for food. They are allowed at European level and are commonly marked by a numerical code preceded by the letter E.

GDA

The abbreviation GDA means Guideline Daily Amounts: this nutrition information can optionally be affixed to the packaging of foodstuffs.
The approximate daily amounts for an adult is based on a diet with a daily average intake of 2,000 kcal: the actual nutritional need of an individual may be higher or lower, based on gender, age, practiced physical activity and other factors.

Gluten

Gluten is a complex of protein conteined in some cereals (wheat, emmer, barley, oats, etc.). It is estimated that about 1% of the population is intolerant to the gluten: in these individuals the immune system reacts to a part of the proteins, causing atrophy of intestinal villi.
The possible presence of gluten is reported in the detailed description of each product of Stuffer line.

Lactose intolerance

Lactose intolerance is very common in adults and depends on a lactase deficiency: this enzyme, in fact, breaks down lactose (a kind of sugar naturally present in milk) into glucose and galactose, which are then absorbed in the gastrointestinal tract.
Without the intervention of lactase, the lactose reaches the colon, where it is fermented by bacteria: during this process they create CO2, hydrogen and methane, that cause flatulence, abdominal distension and bloating.
In addition, lactose not completely hydrolyzed has an osmotic effect, drawing water and causing diarrhea.
Yogurt is a suitable food for those who are lactose intolerant, because it moves more slowly in the digestive tract, providing more time for lactase to digest lactose. Moreover, the bacterium Streptococcus thermophilus present in yogurt, produces active lactase during its transit through the digestive tract. The intake of probiotic microorganisms such as Lactobacillus LA-5 and Bifidobacterium BB-12 can alleviate the symptoms of lactose intolerance, giving a natural support to the intestinal flora.

Probiotics

The word probiotic comes from greek probios (= pro-life).
The probiotics of yogurt ─ such as Lactobacillus Acidophilus LA-5 ®and Bifidobacterium BB-12 ® ─ are more resistant than normal milk enzymes and reach in a largest number the digestive tract.
Probiotic enzymes have several positive effects: for example, they contrast the pathogens, stimulate the immune system, prevent and reduce diarrhea.
Discover our products with probiotic ferments, Vivita and Stuffer!

Proteins

Proteins are very complex organic compounds and are the fundamental constituents of every cell in our body: some of them have a structural function, while others are necessary for the transport of substances through the bloodstream. The transferrin transports iron in the blood, while the hemoglobin carries oxygen in our body; other proteins function as enzymes, hormones, or are necessary to move our muscles.
Proteins are composed of 20 amino acids, nine of which are essential: our body can not synthesize them in sufficient quantity and must therefore assimilate them through diet.
The essential source of amino acids are meat, eggs and milk, but also a balanced vegetarian diet can meet the requirement of essential amino acids.

Sugar

Sugars are simple carbohydrates found in fruits, vegetables and many sweet products. An excessive use of sugar can cause diabetes, tooth decay and obesity.

Vitamins

Vitamins are organic substances with a great variety of functions within our body: they are essential for a functioning metabolism, in hematopoiesis or in the production of hormones. They can be distinguished in fat-soluble (A, D, E and K) and water soluble (vitamin C, vitamin H, vitamins of group B) vitamins.

*RDA: recommended daily amount

Yogurt

Yogurt (from Turkish yoğurt) is a food produced by fermentation of milk with specific milk enzymes: during this process, lactose is converted into lactic acid, responsible for the sour taste of yogurt.
Hundreds of years ago, especially in Eastern Europe, the characteristics of yogurt were used to preserve milk, but the spread of yogurt as a food came only with the industrial production of the early nineteenth century.
Today, yogurt has a great number of varieties and flavors:

• natural yogurt;
• yogurt with fruit;
• probiotic yogurt

Yogurt, however, is not only an excellent source of easily digestible protein, but also of various minerals and vitamins.