Natural milk, its beneficial properties. Methods and volumes of milk use

Date: 20.04.2019

Since childhood, they have been saying that it is useful to consume milk, the benefits and harms of it are not yet known to everyone. Experts in this field have many reasons in both cases. Scientific conclusions were made about dairy products more than twenty years ago, which helped to find out why milk is useful and whether it is so necessary in our life.

The benefits of milk

Milk is an irreplaceable source of calcium. It is from this substance that the mineral is absorbed by the body into to the fullest and in a short period of time. This feature allows you to strengthen the body of children and people suffering from osteoporosis - this is a disease in which calcium is washed out of the bones, the human skeleton becomes fragile and brittle. Milk is allowed during pregnancy, but this is not the main beneficial property of milk.

1. Milk at viral diseases

Milk is useful for infectious and colds, but not paired. Immunoglobulins fight viral bacteria, and microelements are formed from protein foods. This requires rapid assimilation of protein in the body, and milk just gives such an effect. This product is quite popular among athletes, so they get sick less often, since the constant production of immunoglobulin.

2. For insomnia and headache

Drinking milk at night contributes to restful sleep... The drink has a sedative effect on the body and the nervous system, this is due to the high content of tryptophan and phenylalanine amino acids. There is a long-standing folk recipe when fighting bad sleep- honey is washed down with a glass of milk, should be taken one hour before bedtime. In this case, fresh milk helps.

Milk in pure form helps with migraines and also cope with headaches. In such a case, there is a folk recipe. A raw egg is stirred in hot boiled milk, and then drunk. With vegetative-vascular dystonia, a weekly course of such treatment helps. Fresh milk is useful for hypertensive patients. It has a diuretic effect and lowers blood pressure.

3. Benefits for the stomach

People who suffer from various diseases gastrointestinal tract do not always agree to accept dairy products. Depending on the pathology, stage and characteristics of the body, the effect of milk on the intestines is checked. Mainly for adults, the benefits of milk are based on acidity regulation and pain relief in different stages of gastritis and ulcers. duodenum... With heartburn, milk is an adjuvant, it lowers the acidity. For normal assimilation of milk, you need to drink it slowly, not cold and in small sips.

Milk is the main supplier of vitamins. This substance fully fills our body with riboflavin (vitamin B2). Riboflavin helps with energy metabolism by converting fats and carbohydrates into usable energy. Natural milk helps in weight loss diet, promotes greater efficiency in fat burning, provided that milk has a low calorie content.

4. Application in cosmetology

Milk is used not only internally as a medicine, but also helps the skin. This natural product nourishes and moisturizes the skin, relieves irritation and inflammation. Cleopatra found out whether milk is useful when she discovered the milk elixir of youth. The same method can be applied today, you will need a liter of milk and a bath with warm water.

Compatibility with other products

According to numerous studies, milk is consumed with almost any product. Even this incompatible combination like cucumber or herring also have positive effects. These unusual flavor combinations are used for medicinal purposes and are not harmful to health. Milk can neutralize the weighty effects of spicy and salty foods. But it often has a laxative effect that has a cleansing effect. This effect is not lost if the milk is sour, what to cook in such a case, so that there is no indigestion, the specialist will tell you.

The use of dairy soups and cereals is controversial, but does not harm either children or adults. But in this form, milk loses almost the entire set of useful qualities.

Tea with milk is practically of no benefit, since the trace elements of the hot drink neutralize the effect of milk. But when natural milk interacts with coffee, the effect of caffeine is neutralized, which is shown for those who suffer from heart problems.

Negative sides of milk

Milk contains casein - separate species protein, which in each species of animals or humans differs in its structure. In order for casein to be absorbed in the stomach, animals produce a special enzyme called renin. This enzyme is absent in humans. When taking this natural substance, the newborn assimilates casein with the help of a special bacillus, it is produced in the mother's mammary glands and enters the baby's body with milk.

1. Milk washes out calcium

In most cases, the calcium that comes with milk is spent on the constancy of the internal environment (homeostasis), if the amount of calcium is not enough, then the element that came with other food is consumed, if there is no other source, the internal reserves of the body, which are in bone tissues, are used. This process explains the complete digestibility of the trace element, which is actually consumed for equilibrium in the acid-base balance. If the body's reserves are constantly being consumed, osteoporosis (lack of calcium) may develop. There is a dispute between scientists on this subject: is it possible for a nursing mother to milk.

Since casein is not independently absorbed by a person, the element in its pure form will enter our kidneys, as a result of which people with a genetic predisposition can form phosphate stones in the kidneys.

2. Milk can cause diabetes

Regular consumption of pure milk (from early childhood to adulthood) can develop type 1 diabetes. It differs from the second type, which develops as a result of consumption a large number Sahara. In most cases, people develop the first type of diabetes due to saturation with casein, which, like all proteins, consists of amino acids, which are arranged in a specific sequence. Almost the same sequence in the amino acids of our beta cells in the pancreas, they are responsible for the synthesis of the hormone insulin, which breaks down sugar.

As soon as our body gets casein, it looks for opportunities for splitting, not finding it, it is immediately perceived as an antigen from the outside by our immune system. The immune system, when neutralizing a foreign gene, switches to its own cells, which are structurally similar in amino acid links to casein protein. To put it simply, antibodies, which are obliged to fight antigens, begin to defeat their own cells organism, in this way and manifests itself autoimmune disease- the first type of diabetes.

3. Harm of lactose

Lactose, milk sugar, is also harmful to human health. This item, after hitting digestive tract, splits into components:

Glucose, which serves as the body's main source of energy and is fully absorbed.
Galactose, which is not assimilated by the human body at all, since after the cessation of breastfeeding, the gene that is responsible for the assimilation and processing of galactose ceases to act, which is why milk allergy in a child under 2 years of age is a rare phenomenon.

Galactose that has entered the body is not completely eliminated; it is deposited on the joints and causes various forms of arthritis. It can be debugged on the lens of the eye, resulting in cataracts. Galactose also persists under the skin and in skin cells, leading to cellulite.

Pure, unpasteurized milk is one of the most dangerous products, since animals (cows, goats) can become carriers of viruses that get inside and cause diseases such as:

Tuberculosis
Brucellosis
Diphtheria
Scarlet fever

Facts about the benefits and dangers of milk

Milk selection

Store milk is best chosen in pasteurized form, since heat treatment reaches 70 degrees, this allows you to preserve a maximum of vitamins, provided that the shelf life does not exceed 36 hours. Dairy drinks are powdered and have no benefit, vitamins are missing. Give preference to sealed packages, jars, cardboard boxes, but not plastic bottles.

Milk from farm owners should be carefully selected and veterinary passports for animals, milk examination should be required. After purchase, it is advisable to boil the product.

Homogenized milk is less fortified, but does not harm the body. The fat in this product is distributed throughout the volume and does not accumulate in the form of cream.

Milk, beneficial features which overlap the negative, can be used at any age and with any pathology. This product will not cause side effects with moderate use.

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Scientists, and even ordinary people, have been arguing for many years about the benefits and harms of milk. Supporters of both "camps" provide strong evidence in favor of their theories, but they have not yet come to a consensus. Let's try to figure out together whether milk is as useful as it is sung in a famous children's song and whether it is as harmful as some experts say. And we will understand, relying on both scientific facts and the observations of ordinary people.

Chemical composition

Nutritional value of 100 g:

Caloric value: 45 kcal
Protein: 3 gr
Fat: 1.5 gr
Carbohydrates: 4.8 g

Organic acids: 0.1 g
Water: 89.9 gr
Saturated Fatty Acids: 1 g
Cholesterol: 5 mg
Mono- and disaccharides: 4.8 g
Ash: 0.7 gr

Macronutrients:

Calcium: 120 mg
Magnesium: 14 mg
Sodium: 50 mg
Potassium: 146 mg
Phosphorus: 90 mg
Chlorine: 110 mg
Sulfur: 29 mg

Vitamins:

Vitamin A: 0.01 mg
Vitamin PP: 0.1 mg
Vitamin A (RE): 10 mcg
Vitamin B1 (thiamine): 0.04 mg
Vitamin B2 (riboflavin): 0.15 mg
Vitamin B5 (pantothenic): 0.4 mg
Vitamin B6 (pyridoxine): 0.05 mg
Vitamin B9 (folate): 5 mcg
Vitamin B12 (cobalamins): 0.4 mcg
Vitamin C: 1.3 mg
Vitamin D: 0.05 mcg
Vitamin H (biotin): 3.2 mcg
Vitamin PP (Niacin Equivalent): 0.8 mg
Choline: 23.6 mg

Trace elements:

Iron: 0.1 mg
Zinc: 0.4 mg
Iodine: 9 mcg
Copper: 12 mcg
Manganese: 0.006 mg
Selenium: 2 mcg
Chromium: 2 mcg
Fluoride: 20 mcg
Molybdenum: 5 mcg
Cobalt: 0.8 mcg
Aluminum: 50 mcg
Tin: 13 mcg
Strontium: 17 mcg

The milk contains mineral, regular, energy and plastic substances as well as some vitamins.

Plastic substances - amino acids

Three of them are especially important: lysine, tryptophan, methionine. If we consider them in more detail, then the following features can be distinguished:

Lysine- a substance that affects blood formation. Its lack in the body leads to anemia and a lack of hemoglobin.
Tryptophan- needed for the synthesis of serotonin and nicotinic acid... Scientists have proven that a lack of this substance in the body can lead to such dangerous diseases like tuberculosis, diabetes and even dementia.
Methionine- an essential component in the body that regulates fat metabolism and minimizes the risk of fatty liver disease.

Minerals and trace elements

The product contains a huge amount of minerals: calcium, magnesium, iron, potassium salts, as well as phosphoric, hydrochloric and citric acids. These components are found in milk in an easily digestible form. In addition, in not large quantities milk contains trace elements: cobalt, manganese, iodine, copper, zinc and many other elements from the periodic table.

All of them are beneficial for the human body, to one degree or another prevent the development of serious diseases. So, for example, a deficiency can lead to deviations in work. thyroid gland.

Lactose - stimulates the nervous system and regulates the work of the heart and blood vessels.
Milk fat is a great source of energy.

Milk fat contains the most famous fatty acids today, including those without which the body cannot function properly, but it is not able to produce them on its own. This component of milk is also rich in vitamins A, E, K, D, which are present in minimal amounts in other animal fats.

Regulatory elements - vitamins

It is known that a complex of vitamins is necessary for a person for health and a fulfilling life... Milk contains more than 30 vitamins, among which the most important are A, B1, B2.

The benefits of milk

Our grandparents also proved from their own experience that milk is useful for colds. And already modern researchers have confirmed that immunoglobulins, which are formed from protein foods, are needed to treat an infection. And milk protein is considered the most digestible of all known.

Important! The calcium contained in milk makes this product indispensable for children, as it is involved in the formation of bones, hair, and tooth enamel. Calcium is also useful for people suffering from osteoporosis.

A mug of warm milk at bedtime helps from, as it has a sedative effect on the nervous system. Drinking some milk is also recommended for heartburn, as it lowers the acidity.

Non-traditional ways of using milk include its use in cosmetology. Milk-based products moisturize, relieve irritation and fight inflammation.

Important!Milk is also useful when it has diuretic effect, due to which the pressure is reduced.

Harmful properties

Relying on Scientific research, you can talk about the dangers of milk for a very long time. Let's take a look at the most common theories.

The harm of lactose

Milk sugar (lactose), entering the body, is broken down into two separate components - glucose and galactose. The first is completely absorbed, but the second is deposited on the joints, which can cause, as well as on the lens of the eye, which leads to formation. It is also believed that galactose is the "culprit" in women.

The harm of radionuclides

We recommend reading:

Radionuclides are found in many products, but it is practically impossible to remove them from milk. These substances, according to some researchers, contribute to the development of polyarthritis, rheumatism and atherosclerosis.

Interesting! If a cow has been supplemented with growth hormones, her milk can cause cancer. prostate in men.

Naturally, harmful properties milk can manifest itself as a painful reaction in people prone to allergies. Therefore, the product should be consumed in moderation, and if signs of allergies have been noticed, be sure to consult a doctor.

Important!Due to poor ecology, many modern children are prone to allergies, including cow's milk. Therefore, before introducing complementary foods, consult your pediatrician. This is especially true with poor heredity.

O possible harm, which can be inflicted on the human body as a result of drinking milk, says Elena Malysheva:

Of course, the most useful is fresh milk. But not everyone can afford to buy it. When purchasing a product in markets or in stores, follow the rules described below.

When buying country milk, you must be sure of the cleanliness of both the animal and its owner.
In the store, choose a pasteurized (not sterilized!) Product, since the former has a more gentle processing, which allows you to preserve all the beneficial properties to the maximum.

Milk Is unique natural product, with which a person gets to know already from the first hours of life, receiving mother's milk.

At an older age, milk becomes a frequently consumed product for many children and adults. Everyone is familiar with the varieties of milk: cow, goat, camel, mare, deer, etc. But there is also milk vegetable origin: coconut, soy, rice ...

Let's try to understand and clarify the data on the benefits and dangers of milk.

The benefits and harms of cow's milk

Since childhood, we all hear about the health benefits of cow's milk. And there are a number of arguments for this. V Lately more and more material appeared with facts about the dangers of cow's milk. Let's try to analyze what prevails: benefit or harm?
1. Milk contains a lot of calcium. But this calcium is not absorbed by the body. Milk protein (casein) significantly increases the acidity of gastric contents. The enzyme for the breakdown of casein from about 10 years of age ceases to be produced, and the body uses calcium to neutralize the acid. There is not enough calcium from milk, and the body extracts calcium from the bones. Therefore, drinking milk not only does not prevent osteoporosis (bone loss due to the loss of minerals, including calcium), but contributes to its development. This is confirmed by statistics: in countries with low milk consumption, the percentage of patients with osteoporosis is much lower than with high milk consumption.
2. The health benefits of milk are believed to be to improve digestion. But milk increases the acidity of gastric juice, and thereby creates a threat of erosions and ulcers.
3. Commercials trying to convince that milk is good for the body. And the body itself convinces us of the opposite: milk is poison for it. After all, it is from poisons that the body gets rid of with the help of secretions: with saliva, sweat, phlegm, nasal discharge. Milk users may notice profuse sweating, accumulation of phlegm and nasal congestion in the morning. If you do not consume dairy products for a week, all this goes away.
4. Many studies confirm that milk (breast, prostate, testicular) is the cause of some cancers. Some scientists attribute this to the carcinogenic properties of milk sugar or lactose. Others are influenced by the hormone estrogen found in milk. After all, many cows whose milk is used in the dairy industry are pregnant. In addition, many cows develop leukemia (blood cancer).
5. Even according to official statistics, 5% of cows have mastitis, which means that pus gets into the milk. Drinking milk with pus may not be beneficial.
6. The content of growth hormone in cow's milk is significantly higher than in female breast milk. In addition, dairy producers often use hormonal therapy in cows to increase udder size and increase milk yield. Growth hormone in adults, and even more so in the elderly, can also cause cancer.
7. Some cows with therapeutic purpose antibiotics are introduced, which also pass into milk. The consumption of such milk contributes to a decrease in immunity and the development of resistance to antibiotics.
8. The soothing effect of milk is attributed to the action of opiates, which are formed from casein protein during digestion.
9. In the human body, with age, the production of the enzyme lactase, which is necessary for the assimilation of milk sugar, or lactose, gradually decreases. It is with this that milk intolerance is associated, which is characterized by the appearance of painful sensations in the abdomen, bloating and diarrhea.
10. The statement that lactose promotes the development of lactobacilli in the intestines, which prevent putrefactive processes, is also not entirely true. Unprocessed lactose serves nutrient medium for putrefactive bacteria, but does not fight them.
11. Milk proteins can cause allergic reactions to milk. Milk is a fairly strong allergen. This allergy can manifest itself as a rash on the skin, itchy skin, difficulty breathing, sore throat, swelling of the eyelids and lips, and nasal congestion.
12. The benefits of drinking milk for colds is questionable, since milk increases the secretion of sputum from the nose, i.e. further aggravates discomfort sick.

Preservatives added to milk, or "aseptic packaging" (soaked in disinfectants or antibiotics) for long-term storage of milk also cause significant harm to the body.

From the above, it is clear that for an adult, milk is more harmful than useful product... However, everyone must decide for himself: to use milk or refuse it.

The benefits and harms of goat milk

Goat milk is a healthy food product for adults and children.

Goat's milk contains more calcium than cow's milk, therefore it helps to strengthen hair, nails; protects teeth from decay. Exactly goat milk should be drunk for bone fractures. Calcium is also essential for nursing mothers to ensure good lactation. Goat milk contains an abundance of manganese, iodine, phosphorus, molybdenum, copper, fluorine, sodium, magnesium, potassium, and these trace elements are important for the nervous system, of cardio-vascular system, thyroid gland . And although iron is less than in cow's milk, goat's milk is better absorbed, and the body receives a sufficient amount of iron.

Goat milk improves performance, improves memory. It is recommended to drink it for depression, neurosis, stressful situations, insomnia.

Lysozyme, which is part of goat's milk, reduces the content of hydrochloric acid in the stomach, therefore it is recommended for use when peptic ulcer stomach and frequent heartburn.

When using goat milk, a favorable soil is created for the development of normal microflora in the intestine - it gives positive effect with dysbiosis, with immunodeficiency.

Goat milk does not contain the protein fraction that is found in cow's milk and causes allergies, so goat milk can be consumed without any fear, even for allergy sufferers.

It also contains cobalt, which is part of vitamin B 12, and the vitamin is involved in hematopoiesis and metabolism, which means that goat's milk protects against anemia (anemia).

Those who consume goat milk are not in danger of vitamin deficiency - after all, it contains a whole arsenal of vitamins: A, B 1, B 2, B 3, B 6, B 9, B 12, C, D, E, H, PP. It helps the body to recover after surgery, after previous illnesses.

The therapeutic effect of milk is also obtained for colds and bronchitis.

People who constantly eat fast food should include goat's milk in their diet to normalize digestion and prevent gastritis and peptic ulcer disease.

Goat milk practically does not harm the body. Goat milk should be used with caution when the blood thickens (it increases hemoglobin) and with pancreatitis (a disease of the pancreas) - its fat content is 4.4%, and these fats can aggravate the process. The fats contained in milk are completely absorbed in the body, so you should refrain from eating it when overweight body.

Some people have noted an intolerance to goat's milk, but it occurs most often due to the smell or taste of the milk. However, both taste and smell depend on the feed and conditions of keeping, caring for the goat. At good conditions keeping a goat, her milk has no peculiar smell or taste.

It is most effective to use fresh milk, but without heat treatment it can be drunk only when there is confidence that the goat is healthy and kept in good conditions.

Goat milk stays fresh at room temperature for 3 days and in the refrigerator for up to 7 days.

The benefits of goat milk, its advantages in comparison with cow's milk, how to choose the right one, whether it is necessary to boil before drinking - video

The benefits of milk for babies

Breast milk

Breast milk is the best form of feeding for a newborn baby, because it allows the baby to adapt to life outside the womb.

Modern pediatrics recommends breastfeeding up to at least 6 months of age as the only type of food, and from 6 months to a year - breastfeeding should be maintained with the introduction of complementary foods in accordance with the age of the child. After a year, you can breastfeed your baby for as long as the baby wants, but breast milk will only supplement good nutrition age appropriate. WHO (World Health Organization) recommends breastfeeding your baby for at least 2 years.

The benefits of breastfeeding are obvious, proven by many years of experience and research by scientists:

It protects the child from infections because breast milk contains antibodies to certain pathogens infectious diseases, special protective cells (macrophages, lymphocytes), interferon (a protective protein against viruses) and lysozyme (an enzyme that destroys bacterial cell). In addition, mother's milk is pure product free of germs.
The acidic reaction of breast milk is favorable for the growth of lactobacilli (beneficial microorganisms) in the baby's intestines.
There is less mortality among breastfed babies.
Breast milk stimulates the development of all of the baby's senses.
Breast milk contains fewer trace elements (potassium, sodium, chlorine) compared to animal milk, and this facilitates the creation of homeostasis (maintaining a constant environment in the body).

Breastfeeding is prohibited if the mother is HIV-infected, carries the hepatitis B virus, receives opiates or some medications(agree with the doctor).

Cow's milk

If we compare cow's milk and mother's milk, then the difference in the content of calcium and phosphorus attracts attention: calcium in cow's milk is 120 mg, and in female milk - 25 mg, phosphorus is 95 mg and 13 mg, respectively. This means that with cow's milk, calcium and phosphorus enter the infant's intestines almost 6 times more than is required. Most of the calcium is excreted in the feces. But phosphorus is absorbed from the intestines much more than necessary. children's body... The kidneys of the child cannot remove the "extra" phosphorus without calcium. This means that the baby does not receive calcium from cow's milk, but removes it. Therefore, no matter how much vitamin D is given to a child fed with cow's milk, he develops rickets.

After a year, the buds begin to "ripen" electrolyte exchange improves, and cow's milk is no longer a dangerous product.

Therefore, if breastfeeding is not possible for any reason, then it is preferable to give the baby formula milk, rather than animal milk.

Cow's milk can be given to a child after 3 years of age, when he still has a sufficient amount of the lactase enzyme in his body to digest it, to break down the milk sugar (lactose) contained in milk. With age, the activity of lactase decreases, and after 15 years it is practically absent.

In addition, it is to the lactose of cow's milk that children are often allergic.

Goat milk

In terms of its composition, goat's milk is closest to mother's milk. Protein and fat molecules in it are smaller than in cow, so it is absorbed faster. Proteins are represented mainly by beta-casein (as in breast milk). It is practically lactose free, so it does not cause allergies in children.

Despite this, if breastfeeding is impossible, it is not recommended to replace it with goat's milk due to the high fat content of milk. Infants do not yet develop lipase (an enzyme that breaks down fats).

Milk for men - good or bad?

Milk is loved not only by children, but also by adults. Many men drink it in large quantities, especially those who lead active image life.

Recently, data have appeared on some aspects of the harmful effects of milk on the body of men.

So, for example, the higher the fat content of milk, the more cholesterol it contains, which forms cholesterol plaques in the vessels, which impede the blood supply to organs. The resulting atherosclerosis leads to stroke, myocardial infarction and impotence. In this regard, after 40 years, men are better off using skim milk.

Many studies support the link between milk consumption and the incidence of prostate and testicular cancer. Some scientists explain this by the fact that milk protein casein and milk sugar lactose are carcinogenic (the ability to cause cancer). Other scientists have linked the occurrence of cancer to the effects of hormones in cow's milk. Hormones get into milk, firstly, due to the fact that producers to increase milk yield are introduced to cows hormonal drugs and secondly, milk from pregnant cows is used.

These data are confirmed by statistics: in countries where milk consumption has increased, the incidence of cancer is increasing proportionally.

Adverse effect on male body not only has cow's milk. Eating a lot of soy milk causes men to develop signs of feminization (the appearance of traits characteristic of female body). Soy milk helps to reduce sperm concentration in men.

Coconut milk has no contraindications for consumption by men, except for the intolerance of the coconut itself and intolerance to fructose. Apparently, only it should be drunk by men. Especially after 40 years.

The benefits and harms of baked milk

Baked (or stewed) milk has long been prepared from whole milk. To do this, milk is first boiled, and then long time simmer at a temperature slightly below 100 o C. At the same time, the milk acquires a pleasant aroma, creamy color, and a crispy, tasty crust forms on the surface. After cooling, the milk can be consumed.

You can buy baked milk at the store, or you can make it yourself. You can cook it in the oven, in a multicooker, and even in a saucepan on the stove.

Baked milk can not only be drunk, but also used in culinary recipes. Fermented baked milk can be made on the basis of baked milk. Porridge, soups and jelly cooked in baked milk acquire an unusual pleasant aroma. For a delicious cocktail, you can mix baked milk with fruit juices.

Baked milk contains all those substances that are in whole pasteurized or fresh milk: microelements (calcium, phosphorus, iron, sodium, potassium, magnesium and others), proteins, lactose, vitamins (A, B, C, E, D, PP and beta-carotene). Vitamin C, however, is destroyed during heat treatment, and very little remains of it. When languishing in milk, the amount of water is significantly reduced, but the content of fat (up to 6%), calcium, iron and vitamin A increases.

Supporters of the beneficial effect of milk on the body recommend using baked milk for children, pregnant women, the elderly, people with diseases of the cardiovascular system, intestines, and diabetes mellitus. They consider baked milk to be a source of trace elements, proteins and vitamins.

Baked milk is an easily digestible high-calorie product. The calorie content of baked milk is 67-84 kcal per 100 g, it is absorbed better than boiled or steamed milk. It can satisfy your hunger. A lower-calorie drink can be obtained by preparing it from skim milk.

Baked milk is contraindicated only for persons with lactose deficiency and milk allergy.

Powdered milk - benefits and harms

Powdered milk is obtained by condensing and subsequent drying in special apparatus of fresh cow milk. For use, the powder is diluted in warm water (ratio 1: 3).

Powdered milk is in great demand in winter in those regions where whole fresh milk is supplied in insufficient quantities.

Today, manufacturers prepare whole milk powder, instant milk and skim milk powdered milk.

Whole milk powder contains 26% protein, 25% fat, 37% lactose, mineral substances 10%, moisture 4%; its calorie content is 549.3 kcal.

Skimmed milk powder contains 36% protein, 1% fat, 52% lactose, 6% minerals, 5% moisture; its calorie content is 373 kcal.

It has been analytically proven that the difference between whole fresh milk and milk made from dry powder is insignificant. It contains the same vitamin composition and the same trace elements. Powdered milk contains 20 essential amino acids. Approximately the same amount of cholesterol in dry and fresh milk. 100 g of milk prepared from dry powder is covered with daily requirement vitamin B 12, therefore it is recommended to use it for anemia (anemia).

Some scientists recommend consuming reconstituted (made from powdered) milk in the morning or evening, without eating any other food. You can add honey, sugar, cardamom, fennel to the reconstituted milk - this will have a beneficial effect on the nervous system. It can be used for making confectionery and bakery products.

Milk powder can only harm people with a lack of lactase in the body.

Milk prepared in violation of technological standards for its production will also bring significant harm. Some manufacturers do not add milk fat, but low-quality vegetable fat; it is possible to identify this violation only in the laboratory. Therefore, when buying, preference should be given to brands of well-known large manufacturers.

Condensed milk - benefits and harms

This sweet delicacy is known, perhaps, to everyone. Condensed milk is prepared from cow's whole fresh milk by heat treatment.

The composition of 100 g of this high-calorie product includes saturated fatty acids (8.5 g), proteins (7.2 g), carbohydrates (56 g), vitamins important for the body (B 2, B 3, B 6, B 9, PP , B 12, E) and trace elements (phosphorus, magnesium, potassium, calcium, sodium, sulfur, etc.).

When preparing condensed milk, a temperature of 60 o C is used, which allows you to preserve the maximum amount of trace elements and vitamins contained in whole milk. The beneficial properties of vitamins and minerals are preserved throughout the year. Consequently, condensed milk can replace whole fresh milk and provide the body with the necessary nutrients.

The calorie content of condensed milk is 328 kcal per 100 g of product. Compared to whole milk, condensed milk is not only more nutritious, but also easier to digest.

Therefore, you should avoid its use by patients. diabetes mellitus and overweight people. Eating 1 can of "condensed milk", you can get 1200 calories, but for those who intend to lose weight, nutritionists advise to gain no more than 1400 calories per day. Therefore, it is recommended to consume only 1-2 tsp. condensed milk a day, using it instead of sugar.

Condensed milk is added to ice cream, cakes, pastries, cookies and candy. It can also be added to coffee, tea.

Supporters of the positive effect of milk on the body recommend using 1-2 tablespoons of condensed milk, supposedly to strengthen immune system... In their opinion, the vitamins and minerals that make up milk contribute to faster recovery after physical and mental stress.

Nowadays, manufacturers often, unfortunately, violate the production technology, deviate from GOST, add cheap vegetable oil, dyes, preservatives, sweeteners to condensed milk, or use powdered milk for cooking. Sugar substitutes and colorants (titanium dioxide E 171), which are commonly used in the manufacture of rubber, paper and varnishes, can be used.

Of course, such surrogates are capable of causing significant harm to the body, not benefits. The name on the label should be only like this: "Whole condensed milk with sugar" and contain 34% protein and 8.5% fat. Any deviations in the name and composition indicate that it is a surrogate.

Therefore, when buying condensed milk, you need to carefully study the label.

Tea and coffee with milk - healthy or not?

There is a well-known tradition of the British to drink tea with the addition of milk. Many people in other countries love this tasty and high-calorie drink. There are also coffee lovers to use only with the addition of milk.

Scientists also have different opinions about the benefits and dangers of these tasty drinks for the body.

Some researchers believe that only milk can neutralize the stimulating effect on the cardiovascular system of caffeine contained in tea and coffee. And they emphasize that this is especially important for people who consume large quantities of tea and coffee. This is also important for people with high blood pressure who find it difficult to stop drinking coffee - they can try drinking it with milk. Caffeine helps to flush calcium out of the body. This means that less calcium will be washed out when drinking tea (coffee) with milk, which is important for the elderly.

The advantage of coffee with skim milk (no sugar) can be manifested in the fact that it can be consumed when trying to lose weight. After all the energy value 50 ml of skim milk will give only 13-16 kcal! The drink will make your diet more enjoyable.

German scientists, on the other hand, argue that tea with milk not only does not benefit the body, but only does harm. The milk in this drink drastically reduces (by 80%) the amount of antioxidants. And, as you know, antioxidants contribute to the elimination of toxins from the body and the prevention of cancer and cardiovascular diseases. This means that it is milk that turns tea from a healing drink into a harmful one.

Opponents of German scientists dispute their conclusions based on the fact that only 16 people participated in the study, i.e. studies are not reliable.

However, there are other facts as well. The animal protein casein, contained in milk, when high temperature tea decomposes, the drink loses some of its beneficial properties. And if the tea is green, then the milk protein combines with theaflamine and forms a substance that is difficult to digest. The fats that make up milk dissolve faster at high tea temperatures and are absorbed faster.

The neutralizing effect of milk on caffeine deprives tea (and coffee) of the vasodilating effect on blood vessels. The expected invigorating effect of the next cup of tea (coffee) also disappears. In addition, coffee tannin combines with milk proteins to form a substance that has a harmful effect on the liver. Avoid the use of such drinks should be both people with lactase deficiency, and people with allergic reaction for milk or coffee.

Scientists continue to study the question of the benefits and dangers of these drinks. In the meantime, generally healthy people can afford to use them.

The benefits of milk with honey

Many people, independently or on the recommendation of a doctor, use honey with milk for colds and coughs (1 tablespoon honey in a glass of warm milk). If a cold is accompanied by a rise in temperature, then they try to use linden honey. Only milk should be warm, not hot, because honey is losing its healing properties with strong heating and boiling.

It is not recommended to give such a drink to children under one and a half years old. And for older children, you can reduce the dose of honey. It is better to consume the prepared drink at night, because it also has a calming and mild hypnotic effect.

The effectiveness of this treatment has been verified by many years of experience. What is the secret of its impact? Honey contains many trace elements, improves immunity. Proteins are needed to make antibodies against viruses. And milk proteins are absorbed better than any other food.

Such a drink should not be consumed if you are allergic to honey or milk, as well as to people with lactase deficiency.

The benefits of mare's milk

Mare's milk is spread in eastern countries as a medicinal dietary product. The popularity of mare's milk is quite high both in Russia and in other countries.

It is a white (with a bluish tinge) liquid with a somewhat tart-sweet taste. Mare's milk differs in composition from other types of milk of animal origin: it contains 2 times less lactose and proteins. It contains less fat than cow's milk. But this fat has a lower melting point and smaller fat molecules, making it easy to digest.

Proteins contain 2.2 g, carbohydrates - 5.8 g, fat - 1 g in 100 ml of milk.

But the main and important difference between mare's milk is that it is rich in linolenic, linoleic, arachidonic acids. These acids inhibit the development of tuberculosis bacteria.

In terms of composition, this milk is close to that of a woman's, and it is absorbed even faster than that of a woman. Therefore, mare's milk can become a natural substitute for human milk and is used in infant formula.

About forty biologically significant components are found in mare's milk. These are vitamins (A, E, C, B 1, B 2), trace elements (potassium, zinc, sodium, copper, cobalt, iodine, phosphorus, iron, aluminum, calcium, etc.). The calorie content of this milk is 41 kcal. It improves immunity and tissue respiration.

Mare's milk is a healing drink. It slows down growth malignant tumors, improves tissue regeneration and blood circulation, increases male potency, prevents colds, increases hemoglobin. It improves immunity and tissue respiration, and even slows down the aging of the body.

The results of the product's exposure to respiratory diseases are unique. This miracle drink is indicated for tuberculosis, pleurisy (in remission), chronic pneumonia and bronchitis.

The benefit of mare's milk is that even more valuable medicinal and dietary product - kumis - is obtained from it by fermentation.

Contraindication for the use of mare's milk is an increase in the acidity of gastric contents and allergies. Many cannot consume mare's milk simply because of the specific smell, but this does not harm the body.

The benefits and harms of soy milk

There are many healthy natural substitutes for cow's milk. Among existing species plant milk is closest to cow milk in terms of its taste, soy milk. It contains 0.8 g of protein, 7 g of carbohydrates and 0.3 g of fat; its calorie content is only 34 kcal.

This milk is obtained from soybeans. It has a sweetish, rather pleasant taste and a slight specific smell. It can be used to make tofu cheese, cottage cheese and kefir.

Soy milk contains valuable proteins and amino acids, minerals and vitamins, a large amount of plant fiber. The content of vitamin E in soy milk is close to daily rate it is for humans, and the anticancer defense of the body is associated with this vitamin. Therefore, people who include soy milk in their diet are less likely to get cancer. A little less content of vitamins B 1, B 6 and B 12 - they improve the function of the nervous system. Soy milk is completely lactose free, so it is used in infant formula for babies with an allergic reaction to animal milk. Soy milk contains a small amount of calcium, so manufacturers enrich milk with calcium additionally.

The low calorie content of soy milk makes it possible to recommend its use for obesity, atherosclerosis, hypertensive and ischemic disease... The easy digestibility of this product makes it possible to use it as a dietary food for peptic ulcer disease and chronic cholecystitis.

Soy milk is popular and in demand in East Asia, North and South America, in southern European countries and in some African countries. In Japan and China, it is preferred over cow's milk.

And yet, some scholars point to negative qualities of this product. The phytic acid contained in soy milk in a significant amount contributes to the fact that magnesium, calcium, zinc and iron come into contact with each other. And this interferes with the absorption of these minerals.

Soy milk contains phytoestrogens - a plant analogue of female sex hormones. Therefore, consuming soy milk may help menopausal women to alleviate their menopausal symptoms. However, it is not recommended to consume soy milk for persons with an increased risk of developing hormone-dependent tumors (estrogen-dependent). Such persons include people with a history of prostate cancer and uterine cancer.

Some scholars associate with overuse soy milk suppression (especially in children) endocrine system and the development of thyroid disease.

Despite the fact that soy milk is a very useful product, its effect on the human body still needs to be studied. Serious debate among scientists about its effect on the body has been going on for many years.

Soy milk: composition, benefits, benefits - video

Benefits of coconut milk

Coconut milk is a white, sweet liquid. It is artificially made from the pulp of a coconut, as opposed to coconut water and coconut juice, which are formed naturally in the fetal cavity.

Depending on the manufacturing technology (first spinning or second spinning), it can be very thick or liquid, like white water.

In Thailand, Indonesia, Brunei, Malaysia and the Philippines, coconut milk dishes are popular. Europeans also love it, in France it is called Asian cream because of the large amount of fat in thick milk.

Thick coconut milk is used in the preparation of sauces for meat and fish dishes, desserts and sweets. Liquid - for fruit and non-alcoholic cocktails, soups, added to salads and main courses.

Coconut milk has a rich, delicate flavor. It contains vegetable fats and oils - 14.9 g, carbohydrates - 2.7 g, proteins - 1.8 g. Milk contains vitamins of group B, A, E, ascorbic acid, manganese, copper and iron.

Despite the fat and caloric content of coconut milk (150-200 kcal per 100 g), its fatty acids and oils are well absorbed and do not contribute to an increase in body weight. That is why it is recommended by nutritionists to obese patients. The drink causes quick satiety, one glass of milk is enough to provide the body with nutrients. And the pleasant taste makes it easy to include coconut milk in the diet of any patient.

Coconut milk is recommended for use in case of vitamin deficiency and chronic fatigue, to increase immunity, in case of nervous disorders and depression. It improves memory and concentration. Lauric acid in milk has antiviral properties.

Coconut milk, when consumed regularly, reduces the development of cardiovascular diseases, it does not contain cholesterol.

Enzymes and plant fiber in coconut milk improve digestion. It is digested better than cow's milk. And its antibacterial effect restores the normal intestinal microflora, improves the healing of ulcers of the gastrointestinal tract. It is recommended to drink it for gastritis and Crohn's disease.

Due to the manganese content in milk, the drink helps to normalize blood sugar levels. The presence of antioxidants and magnesium helps to reduce inflammatory processes in joints, relieving muscle tension and joint pain.

Coconut milk provides the body with phosphates, which are essential for bones. The calcium content in coconut milk is significantly higher than in cow, goat or almond milk.

The optimal level of vitamin C in the drink is involved in the prevention colds, a high concentration iron increases hemoglobin.

It is also advised to drink the drink for urological problems.

If you are allergic to animal protein in cow's milk, it can be successfully replaced with coconut milk. It does not cause allergies and can be consumed by children.

Coconut milk is also successfully used in cosmetology: it increases skin tone, moisturizes it, and improves hair condition. Milk also helps with psoriasis, eczema, stretch marks.

There is currently no known harm from consuming coconut milk. This nutritious drink can undoubtedly have significant positive influence on the state of health.

Coconut milk can only harm people with fructose or coconut intolerance. Potential harm lies not even in the milk itself, but in preservatives, stabilizers. For example, guar gum is difficult to digest and toxic to the body, and is often added when preserving milk. Therefore, it is better to purchase natural coconut milk, and not canned milk, although it has a shorter shelf life.

Conclusion

Summarizing all of the above about different types milk of animal and vegetable origin, it can be concluded that milk is a nutritious and important drink for health. However, one cannot ignore its negative impact on the body. Everyone has the right to choose, weighing for himself all the pros and cons in relation to this beloved product by many. Before use, you must consult a specialist.

Milk is usually a person's first food from birth and remains the main food for several months. With breast milk, the baby receives absolutely all the vitamins, minerals and nutrients that he needs for proper development. Milk is a unique product that a person who has left infancy continues to consume.

Among the huge variety of types of this drink, cow's milk is the most popular. However, cases when preference is given to goat, sheep, deer and other types of drink are also not uncommon.

Chemical composition, nutritional value and calorie content of milk

Milk is a product, the mineral composition, the content of vitamins and the ratio of proteins, fats and carbohydrates in which directly depends on what the animal ate, what were the conditions of its keeping and on some others external factors... So, depending on the feed of the cow, the fat content of the drink also changes, and with it the calorie content of milk and its taste. In general, it is generally accepted that 100 g of cow's milk contains:

88 g of water;
3.2 g protein;
2.35 g fat. Of these, saturated - 1.9 g; monounsaturated - 0.8 g; polyunsaturated - 0.2 g;
5.2 g carbohydrates, including disaccharides and lactose;
28 mcg retinol or vitamin A;
0.04 g of thiamine or vitamin B1;
0.18 mg riboflavin or vitamin B2;
0.44 mcg cobalamin or vitamin B12;
2 IU vitamin D;
113 mg calcium;
10 mg magnesium;
143 mg potassium.

A small amount of cow's milk also contains sodium, phosphorus, sulfur, chlorine, and trace elements - copper, iodine, iron, selenium, chromium, manganese, cobalt, molybdenum, tin, aluminum, strontium.

The caloric content of milk is also a frequently changing indicator, but in general this value is about 60 Kcal per 100 g.

Useful properties of milk

It is regrettable, but the benefits of milk are significantly reduced when it is pasteurized and sterilized. However, such is the fee for a product that is free from bacteria and harmful impurities. Nevertheless, modern manufacturers strive to ensure that the product is not only safe, but also useful on the tables of consumers.

So, lactose, which is contained in milk, has a beneficial effect on the functioning of the liver, heart and kidneys. The protein casein, which contains the amino acid methionine, helps her in this.

Calcium, so useful to the body at any age, it is contained in a natural drink in sufficient quantities in a form that is easily absorbed by the body and is perfectly balanced with phosphorus. V childhood Calcium is essential for the formation of skeletal bones and helps prevent osteoporosis in the elderly. Curiously, the calcium content in cow's milk is lower in summer than in winter. Experts say that calcium absorption increases when taken simultaneously with foods containing vitamin D.

The benefits of milk in the treatment of colds have been appreciated by more than one generation. Warm, with the addition of honey or raspberry jam, as well as badger fat, milk is able to lift the most hopeless patient who has fallen to his feet with a cold. The point is that the fight against viral infections requires the participation of immunoglobulins - special elements formed from protein foods. Casein - milk protein - is not only an excellent basis for the formation of immunoglobulins, but is also better absorbed by the body than others.

Relief from insomnia and headaches are the next beneficial properties of milk. The high content of tryptophan and phenylalanic acids in this drink has a sedative effect on our body. The recipe is simple: a glass of warm, if possible fresh milk with the addition of honey, it should be drunk an hour before bedtime. For headaches, it is recommended to add a raw egg in a bowl with a freshly boiled drink. Such a cocktail, taken throughout the week, is able to relieve the most severe headaches.

The benefits of milk for heartburn are known to most women who are expecting a baby. This drink reduces acidity and reduces pain at various diseases Gastrointestinal tract, including gastritis and ulcers. In order to be guaranteed to forget about heartburn for a long time, you should drink milk slowly, in small sips.

The use of milk in cosmetology began thousands of years ago, when the famous beauty and conqueror of hearts Cleopatra pampered herself with luxurious milk baths. Nowadays, the world beauty industry offers women creams, lotions, gels based on milk proteins, which are designed to give youth and beauty.

Harmful properties of milk

Unfortunately, milk and products based on it are not useful for everyone. Milk, when consumed in excess, causes harm quite often.

In most cases Negative consequences from the use of this food product, those people who suffer from a deficiency of the enzyme responsible for the breakdown of lactose are persecuted. Its absence significantly reduces the absorption of milk sugar, which entails fermentation of the drink in the intestines, and this, in turn, causes diarrhea. This phenomenon cannot be called widespread - it is characteristic of only about 15% of the population of our planet.

In addition, cow's milk is a strong allergen. Rash, itching, bloating, nausea or vomiting while using it are signs of allergies that indicate the need to stop taking this drink. However, other milk-based products - cottage cheese, cheese, kefir, yoghurt - are usually digested much better. Unlike cow's milk, goat's milk rarely causes harm in the form of allergies.

For older people, the harm of milk is no less pronounced than the benefit. On the one hand, the drink compensates for the calcium deficiency, on the other hand, it is one of the reasons for the development of atherosclerosis.

With a tendency to deposit calcium salts in vessels, milk is also contraindicated.

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