Read on for some of Dr. Bassett's tips for how to avoid common food allergies and to learn where some allergens might be hiding. His advice for anyone with food allergies is to always ask before the first bite..
Treasury of Nutrients in Curd. Curd is more of a solid than a liquid product. An essential part of the dry matter of curd is comprised of proteins, but it also contains carbohydrates, fats and minerals. There is a significant amount of water (78-82%) in curd, bound with proteins.
Curds of this description are rarely seen unless proportion of casein in the food is high. Curds of the first variety, if numerous, call for a considerable reduction in the amount of fat. The large, smooth, hard curds, if numerous and persistent, may usually be made to disappear by boiling the milk.urds of this description are rarely seen unless proportion of casein in the food is high. Curds of the first variety, if numerous, call for a considerable reduction in the amount of fat. The large, smooth, hard curds, if numerous and persistent, may usually be made to disappear by boiling the milk.