Benefits and harms of milk

Benefits and harms of milk

Benefits and harms of milk and where the truth about milk, however, is difficult to say.

Benefits and harms of milk and where the truth about milk, however, is difficult to say. Plantations us is that milk is very useful for calcium, especially when we were children. So from generation to generation transmitted, where myths, where truths. And somehow we used the default to accept certain things credible. Undisputed is the fact that from birth to any mammal has a vital need milk – the milk on our table is actually an animal milk. It is undeniable, however, that in nature mammals consume invigorating liquid to a certain age, then never returned to it – acquire subsequent eating habits – predators or herbivores. For this reason, the body of piglets, after a certain period stops producing enzymes to break down and digest dairy content. As if man is the only animal in biosystems, which continues to consume this drink during their entire life cycle, right up to old age.

This natural state of affairs poses some questions. But here are some facts. To break down the milk sugar lactose, the human body produces an enzyme called lactase, however, happens to three years. Until then it is better to continue breastfeeding. As we age, it is becoming more difficult to assimilate the nutritional composition of the milk, which induces fermentation, putrefaction process in the intestine, the acidic environment of different bacteria development, etc. The acidic environment in itself, favors the development of bad for the body cells – cancer, and other disease. Along with meat products and their proteins, dairy are very difficult degradable and absorbable by the body. If the breakdown of a fruit / vegetable we need about 30-40 minutes, then the above we need a few hours – 5-7 and up. This often causes obesity, swollen belly, body odor and others.

Casein is a protein that has a large chain and is quite heavy for digestion, unlike plant protein. A gastric tract prevents irritation by producing more mucus. Technology advances dairy animals now grown under specific conditions – artificially induce production of times more milk than normal for a cow, often injected multiple antibiotics and hormones that inevitably deposited in the collected milk. Normal cow gives milk as man, as there is less and it must suck. Many people give up dairy products precisely on such ethical reasons.

beneficial ingredients and new technologies

Benefits and harms of milk storage method beneficial ingredients, new technologies in production, allergies to lactose

The conditions in which animals are kept, causing constant stress and fear in them, which helps many people to become vegetarians. Lactose intolerance and lactose allergy. It has been demonstrated intolerance of some people to milk. Allergy should not be confused with intolerance (intolerance) to milk protein. In case of allergic immune response – along with digestive problems and has a typical allergy – hives, swelling of the mucous membranes, itching. It occurs to every dairy product. Lactose intolerance due to lactase deficiency (the enzyme that breaks down lactose) and also occurs quite early – gas, colic, vomiting, and diarrhea in young infants because their digestive system is immature.

With proper diet and by the time it resolves. Fresh milk is not recommended for people suffering from arthritis, anemia, acne, osteoporosis, indigestion, heartburn, diabetes, cancer, spikes, joint pain, heart disease and others. Instead it is well yogurt, cottage cheese, yogurt, unsalted cheese. Milk, of course, there are a number of useful substances. It is rich in potassium, calcium, phosphorus, magnesium, sodium, zinc, copper, iron, iodine, cobalt, manganese, vitamins A, B, C, D, E, K and the like. They help in the formation of bones, joints, muscles, recover and purify the blood lymph, promote brain function. Milks, which are more useful than others – goat, mare after them are the sheep, buffalo, cows.

However, where the milk is subjected to compulsory thermal treatment (to avoid dangerous bacteria and diseases), many of its valuable properties disappears. And no longer is the favorite in relation to calcium. It is clear that despite the benefits and harms its people consume it for centuries and would just like to give up, even if it is not the most useful beverages. Therefore we at least milk stored in glass containers or in containers designed for this purpose, to consume always overcooked – best in Milk-making or a water bath. Avoid boiling it, because then no return process which does not simply kill valuable properties, but produce harmful ones (toxic effect). It is better to consume milk as quickly as possible while still really fresh – up to 2 days. And of course, moderate!



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