Milk is doubly delicious … if it is milk!

Milk is a product that causes a lot of controversy among vegetarians and, in general, everyone who tries to stick to a healthy diet. Milk is often considered a panacea for all ills, or, conversely, a very harmful product: both are wrong. We do not take the trouble to summarize all the scientific data on the benefits and possible harms of milk, but today we will try to draw some conclusions.

The fact is that milk is not a drink, but an extremely nutritious and healthy food product for humans. Which has its own unique properties, cooking technology, rules of compatibility and incompatibility with other products. When consuming milk, you can make a number of gross mistakes, which lead to a false groundless opinion about the dangers of milk. If there is any doubt, it is always best to consult a doctor. Below we present curious, informative data, designed for healthy adults.

Curious facts (and myths) about milk:

The main reason people drink milk these days is because it’s high in calcium. In 100 ml of milk, on average, about 120 mg of calcium! Moreover, it is in milk that it is in the form for human assimilation. Calcium from milk is best absorbed in combination with vitamin D: a small amount of it is found in the milk itself, but it can also be taken additionally (from a vitamin supplement). Sometimes milk is fortified with vitamin D: it is logical that such milk is the best source of calcium when it is lacking.

There is an opinion that milk contains “sugar”, so supposedly it is harmful. This is not true: the carbohydrates in milk are lactose, not sucrose. “Sugar”, which is contained in milk, does not at all contribute to the growth of pathogenic microflora, but quite the opposite. Lactose from milk forms lactic acid, which destroys the putrefactive microflora. Lactose is further broken down into glucose (the body’s main “fuel”) and galactose, which is harmful to people over 40 years of age. When boiled, lactose is already partially broken down, which makes it easier to digest.  

Potassium in milk (even non-fat) is even more than calcium: 146 mg per 100 ml. Potassium is an essential trace mineral that maintains a healthy fluid (water) balance in the body. This is the “answer” to the actual modern problem of dehydration. It is potassium, and not just the amount of water drunk in liters, that helps to retain the right amount of moisture in the body. All unretained water will leave the body, washing out not only “toxins”, but also useful minerals. Consuming the right amount of potassium will cut the risk of cardiovascular disease by half!

There is an opinion that milk allegedly turns sour in the human stomach, curdles, and therefore supposedly milk is harmful. This is only partly true: under the action of hydrochloric acid and stomach enzymes, milk really “curdles”, curdles into small flakes. But this is a natural process that makes it easier – not harder! – digestion. This is how nature intended it. Not least due to this mechanism, the digestibility of protein from milk reaches 96-98%. In addition, milk fat is complete for humans, it contains all known fatty acids.

Yogurts, etc., cannot be prepared from ready-made products at home, this is for health and is a common cause of severe poisoning, incl. in children. To ferment milk, they do not use a spoonful of store-bought yogurt (!), but a special purchased culture, and a special technology. The presence of a yogurt maker does not guarantee against errors in its use!

Contrary to myth, cans containing condensed milk are toxic metals.

In baked milk – vitamins, but the increased content of easily digestible fat, calcium and iron.

The use of hormones in animal husbandry on the territory of the Russian Federation is prohibited – unlike the United States, from where panic messages sometimes come to us. “Hormones in milk” is a popular anti-science myth among vegans. Dairy cows, which are used by the industry, are bred by selection, which, in combination with high-calorie feed, makes it possible to increase milk yield by 10 or more times. (about the problem of hormones in milk).

It is believed that milk over 3% fat is obtained by mixing milk with cream or even adding fat. This is not so: milk from a cow can have a fat content of up to 6%.

The myth about the dangers of casein, a protein that accounts for about 85% of the fat content of milk, is also popular. At the same time, they lose sight of a simple fact: casein (like any other protein) is destroyed already at a temperature of 45 ° C, and certainly “with a guarantee” – when boiled! Casein contains everything, including available calcium, and is therefore an important dietary protein. And not poison, as some believe.

Milk does not go well with bananas (a popular combination, including in India), but it can go well with a number of other fruits, such as mangoes. Cold milk is harmful to drink both on its own and – especially – in combination with fruits (milk shake, milk smoothie).

About boiling milk:

Why boil milk? To get rid of the (supposed) presence of harmful bacteria. Most likely, such bacteria are found in fresh milk that has not undergone any preventive treatment. Drinking milk from under a cow – including a “familiar”, “neighborly” one – is extremely risky for this reason.

Milk that is sold in the distribution network does not need to be boiled again – it has been pasteurized. With each heating and especially boiling of milk, we reduce the content of useful substances in it, including calcium and protein: they are during heat treatment.

Not everyone knows that boiling milk is not 100% protective against harmful bacteria. Heat-resistant microorganisms such as Staphylococcus aureus or the causative agent of intestinal tuberculosis are not removed at all by home boiling.

Pasteurization is not boiling. “Depending on the type and properties of food raw materials, different modes of pasteurization are used. There are long (at a temperature of 63-65 ° C for 30-40 minutes), short (at a temperature of 85-90 ° C for 0,5-1 minute) and instant pasteurization (at a temperature of 98 ° C for several seconds) . When the product is heated for a few seconds to a temperature above 100 °, it is customary to speak of ultra-pasteurization. ().

Pasteurized milk is not sterile, or “dead,” as some raw food advocates claim, and therefore may contain beneficial (and harmful!) bacteria. An opened package of pasteurized milk should not be stored at room temperature for a long time.

Today, some types of milk are ultra-pasteurized or. Such milk is as safe as possible (including for children). But at the same time, useful substances are partly removed from it. A vitamin supplement-mix is ​​sometimes added to such milk and the fat content is controlled to balance the beneficial composition. UHT milk is currently the most advanced method of processing milk to kill microbes while retaining beneficial chemical composition. Contrary to myths, UHT does not remove vitamins and minerals from milk.

Skimmed and even powdered milk does not differ from whole milk in terms of the composition of useful amino acids and vitamins. However, since milk fat is easily digested, it is irrational to drink skim milk and replenish protein needs in another way.

Powdered (powdered) milk is not skimmed, it is highly nutritious and high in calories, it is used incl. in sports nutrition and in the diet of bodybuilders (see: casein).

It is believed that preservatives or antibiotics are added to store-bought milk. This is not entirely true. Antibiotics in milk. But milk is packed in 6-layer bags. This is the most advanced food packaging available today and can store milk or fruit juice for up to six months (under proper conditions). But the technology for the production of this packaging requires comprehensive sterilization, and this is also achieved through chemical treatment. hydrogen peroxide, sulfur dioxide, ozone, a mixture of hydrogen peroxide and acetic acid. about the dangers of such packaging on health!

There is a myth that milk contains radionuclides. This is not only (because dairy products necessarily pass rad. control), but also illogical, because. milk itself is the best natural remedy for protecting against radiation or for cleansing the body of radionuclides.

How to prepare milk?

If you do not keep a cow on your farm, which is regularly monitored by a veterinarian – which means you cannot drink fresh milk – then it must be boiled (heated). With each heating, milk loses both taste (“organoleptic”, scientifically) and useful chemical properties. properties – so that it only needs to be brought to the boiling point once (and not boiling), then cooled to a temperature pleasant for drinking and drunk. Milk, within up to 1 hours after milking, once treated in this way from microbes and drunk, is considered fresh.

It is good to add spices to milk – they balance the influence of milk on Doshas (types of constitution according to Ayurveda). Spices are suitable for milk (a pinch, no more): turmeric, green cardamom, cinnamon, ginger, saffron, nutmeg, cloves, fennel, star anise, etc. Each of these spices has been well studied in Ayurveda.

According to Ayurveda, even the best honey in hot and even more so boiling milk becomes a poison, it forms “ama” (slags).

Turmeric milk is often referred to as “golden” milk. it is beautiful and useful. It is worth considering, however, that according to recent information, cheap Indian turmeric often contains lead! Give preference to quality products; never buy turmeric from an Indian folk bazaar. Ideally, purchase “organic” turmeric from a farmer, or certified “organic”. Otherwise, the “golden” delicacy will truly fall like a lead load on health.

Milk with saffron invigorates, they drink it in the morning. Milk with nutmeg (add moderately) soothes, and they drink it in the evening, but not earlier than 2-3 hours before bedtime: milk drunk shortly before bedtime, “at night” – shortens life. Some American nutritionists now even drink milk in the morning.

Milk is brought to a boil over low or medium heat – otherwise foam is abundantly formed. Or the milk might burn.

Milk contains quite a lot of fat, calorie content. At the same time, milk is drunk outside the main meals, and it satisfies the feeling of hunger, it takes a long time to digest. Therefore, it is hardly worth worrying about weight gain due to the consumption of 200-300 g of milk per day. Scientifically, such milk consumption does not affect weight gain or loss.

A rare organism can absorb more than 300 ml of milk at a time. But a tablespoon of milk will digest almost any stomach. A serving of milk must be determined individually! The prevalence of lactase deficiency in Russia varies by region (see).

Like other liquids, milk acidifies the body when drunk cold or very hot. Milk with the addition of a pinch of soda alkalizes. Slightly warm milk. Milk should not chill your teeth or burn. Drink milk at the same temperature as given to infants. Milk with added sugar will be sour (as will lemon water with sugar): so adding sugar is undesirable unless you suffer from insomnia.

Milk is best taken separately from other foods. Just like eating melon.

Additionally, helpful reading:

· Curious about the benefits of milk;

· . Medical article;

· Detail milk;

· An article voicing the pros and cons of milk to the Internet community;

about milk. Knowledge of science today.


Leave a Reply