Why is drinking milk harmful? The health risks of milk and dairy products are a shocking truth! and their types

Milk is a product with which we are familiar since childhood. But is it really as useful as everyone is accustomed to believe? Let's figure it out.

In both humans and animals, milk appears only after the birth of a child, so it is obvious that this is food for babies. Nature has arranged it this way that only newborns have special enzymes for its digestion, so it is easily absorbed. An adult does not have such substances in the body. In addition, the baby can only consume milk from its mother and not from any animal.

Another interesting fact indicates that almost a third of the world’s people do not drink milk, and about 70% of adults are lactose intolerant. From this we can conclude that our body does not need it.

The following fact about the process of consuming the product completely confirms the harm of milk to humans. It is unlikely that anyone will drink from the udder of a cow or other animal. Even the thought of this is already unpleasant, because it is not hygienic. This foreign substance must first be boiled and pasteurized to kill all germs. That is, serious heat treatment is required, as a result of which any product, even the most healthy one, loses its quality. So why use it, it obviously does not carry anything valuable?

People are offered milk not only from cows, but also from goats, deer, camels and other animals. As a result, he receives vitamins and hormones from the corresponding livestock. For example, the content of casein in cow's milk is three hundred times higher than what humans need.

During the digestion of the product, a lot of mucus is formed, and this will have a negative impact on health. Colds and rheumatism may develop.

It is worth noting that all mammals consume milk only in infancy. Then they switch to other foods. Moreover, no one naturally eats the milk of other animals.

Many people who monitor their health have come to the conclusion that giving up dairy products has brought significant benefits to the body.

Effect on the body

Everyone is used to hearing that milk contains a lot of calcium, which strengthens the body, especially teeth. In fact, we only lose calcium in the process of consuming this product.

Harmful properties of milk:

• the body loses calcium;
• osteoporosis develops;
• a stomach ulcer appears;
• problems with the intestines arise;
• increases the risk of cancer;
• milk contains pus and growth hormones;
• lactose is harmful for many;
• contains antibiotics and radionuclides that weaken health;
• casein is harmful;
• may trigger the onset of diabetes.

This list is not complete. The dangers of milk for the human body can be debated for a long time. Let's look at the main points in more detail.

Calcium loss and negative effects of casein

So why does calcium loss occur? The fact is that the body uses it as an acid neutralizer. This is a kind of human defensive reaction.

Casein is to blame for calcium loss. It is a milk protein that has a different structure in each mammal. In order for the process of assimilation to go well, animals produce a special enzyme called renin. An adult simply does not have it. Casein is a very strong oxidizing agent. And to neutralize it you need an alkali, that is, calcium. When there is not enough of it, bone tissue is wasted. As a result, reserves are constantly depleted, and osteoporosis may develop.

Possibility of developing oncology

The belief that milk is only healthy is so ingrained in our minds that many do not want to realize that it is harmful to the body. Few people thought that the product could lead to cancer.

Lactose, casein and hormones are to blame, and many cows suffer from mastitis. This means that the product will also contain pus. Advertising always talks about the benefits of this drink, but it is unlikely that anyone will throw away thousands of liters of milk because cows have mastitis. Unfortunately, manufacturers do not always think about this.

Why are so many cows susceptible to mastitis? The fact is that on an industrial scale, animal health is not the main thing. It is important that they produce more milk. It is much easier to inject animals with growth hormones than to create good living conditions. If the drugs are used, the udder will be larger and the milk yield will at least double.

The hormones used in milk production are harmful to women and men, they provoke the formation of cancer. In addition, the animals receive antibiotics. Then they enter the human body along with milk, reducing immunity and making us weaker.

Effect on the gastrointestinal tract

The harm of milk also comes down to destabilization of the stomach. The product increases acidity. As a result, ulcers, various erosions and disturbances in intestinal function may appear.

Many people have heard about the dangers of lactose; some people’s bodies simply cannot tolerate it. This is milk sugar, which, when ingested, is divided into glucose and galactose. The second component is not absorbed in any way. It does not leave the body, but is deposited on the joints, which leads to arthritis. Galactose also accumulates under skin cells, which provokes the appearance of cellulite.

If intolerance occurs, the following symptoms appear:

• nausea;
• stomach upset;
• flatulence;
• gas formation;
• cramps in the abdominal area.

Risk of allergic reactions

An allergy to milk can also occur. As a rule, this reaction in women and men manifests itself in the form of:

• various itches;
• swelling of the eyelids;
• difficulty breathing;
• gag reflex;
• discharge from the sinuses.

An allergy can occur even to a small amount of milk consumed.

Diabetes threat

If you consume milk for a long time and often, it can lead to type 1 diabetes. This is not at all the form of the disease that develops due to large amounts of sugar consumption. The second type appears due to the harmfulness of the same casein.

Alternative

Animal milk can be easily replaced with other, healthy and useful products. You can consume almond, rice, coconut, oat and other types of milk. Each of these products contains a lot of different vitamins and elements necessary for humans. And you will definitely find one that you like!

If you like its taste, soy milk will help you give up classic milk. It is most similar to cow's. In addition, you can make kefir or cottage cheese from soy milk. It is believed that soy foods contain phytoestrogens that are hazardous to health. But these are not real hormones and they do not have a negative effect on the body, unlike those contained in cow's milk.

Plant milk is an excellent alternative to animal products. In addition, its rich taste will be appreciated by children, men and women.

Beauty and Health Health Nutrition

If you ask any person what milk is, the answer will most likely be this: milk is a very tasty and healthy food product that everyone loves - both adults and children. However, in fact, not all people love and tolerate milk, and even many small children, although it seems to them that nature itself is destined to drink milk, are often capricious and refuse to drink it - especially when boiled.

The number of children and adults who cannot tolerate this product has increased significantly today, and one can only wonder how our grandparents, mothers and fathers “grew up on milk”, and we ourselves grew up on milk porridge - in Soviet kindergartens this dish was the menu was one of the main ones.

Milk, namely cow's milk, is sold all over the world today., and it sells more than milk any other animals - goats, sheep, and even more so female camels or reindeer. Science today does not know exactly when man thought of trying milk animals, but we know that thousands of years ago Asian nomads ate sour milk, butter and cheese - and were distinguished by excellent health and endurance. By the way, powdered milk was not invented in the 20th century, as many people think, but during the campaigns of Genghis Khan - he managed to feed his soldiers with concentrated and powdered milk, and his victories over the most powerful armies and states of that time are also known to everyone. As for condensed milk, it was invented around the middle of the 19th century, and during the American Civil War it was already present in military rations.

Milk is intended by nature as a product for feeding babies., including human cubs, because we are also mammals. Modern man eats not only milk, but also many products prepared on its basis or with its addition - the dairy industry today is one of the largest sectors of the food industry.

Is milk good or bad?

There is a lot of conflicting information about milk right now.: some experts claim that it is very useful - in any form, while others explain that this product is not intended for humans at all, but only for calves, kids and other four-legged babies - for people milk just harmful.

Chemical composition of milk

First, let's look at the chemical composition of milk.: it, like many other products of our food, contains proteins, carbohydrates and fats - their amount depends on what and how the cows eat, and how this milk is then processed. However, the content of other useful substances also depends on this: organic and fatty acids, cholesterol and natural sugars; vitamins – PP, groups B, C, D, H; macroelements - calcium and potassium - milk contains the most of them; sodium, magnesium, chlorine, phosphorus, sulfur; trace elements - zinc, iron, copper, iodine, selenium, chromium, manganese, fluorine, molybdenum, cobalt, aluminum, tin, strontium. The calorie content of milk depends on its type, and can vary greatly: it can contain from 40 to 70 kcal per 100 g of product.

Why is milk harmful for adults?

The harm of milk, like most food products, is most often due to the characteristics of its consumption.: When people start drinking excessive amounts of milk, deliberately mixing it with other foods, it causes many diseases - in some people sooner, in others later, but health problems are sure to arise. But it’s time to remember that milk is incompatible with almost anything, and it must be consumed separately from any other food - our ancestors knew about this, and called milk food, not drink. Children grew up strong precisely because they drank only natural milk - there was no abundance of products, let alone synthetic ones, like today. If you like full-fat milk (which is not surprising, since it tastes better) and wash it down with other foods, then fat accumulation will not take long to appear; Many people suffer from digestive problems for years, not realizing that they simply do not tolerate lactose well, and continue to drink milk, eat milk soups and cereals, which causes serious complications.

Many doctors and nutritionists literally shout that milk contains calcium, and therefore its consumption makes bones and teeth strong, protects against osteoporosis and other diseases.

In fact, there is almost no scientific data confirming this opinion, but there is evidence that in the United States there are the most patients with osteoporosis - but in this country the dairy industry is very developed, and literally everyone drinks milk regularly - children, teenagers, young people, adults and old people.

Other consequences of frequent milk consumption were revealed in a study conducted by scientists at one of the largest universities in the United States - the University of Colorado: it turned out that milk has a no less high glycemic index than white bread, and the composition of the blood changes after just one glass, and it doesn’t matter if it’s fatty milk or not too much.

In people who drank milk very frequently, glucose levels began to fluctuate sharply, weakness appeared, fat deposits accumulated around the waist, and the aging process accelerated. Scientists from the University of Colorado commented on the results and noted that all these manifestations are more observed in adults who constantly consume milk in large quantities, and also suffer from hypertension, cardiovascular diseases, obesity and diabetes.

I must say that natural, and especially fresh milk, is really very healthy if consumed in moderation and not to mix it with anything, but what we drink today, and teach our children to do the same, cannot be called milk - it is a concentrate or a surrogate, a milk-containing product, and whatever - but not real cow's milk. Cows today are also not fed with natural feed, as before, and they do not see pastures at all if they are raised in large livestock complexes - such a huge number of livestock is simply impossible to graze; In addition, cows are constantly vaccinated, various drugs are added to their feed - and all this passes into milk. Proponents of regular milk consumption usually cite as their main argument that villagers, who traditionally consumed a lot of it, have always been healthier than city dwellers. But they forget to mention that milk used to be environmentally friendly, and that in the village they don’t drink “normalized” or “reconstituted” milk– there they drink milk from the cow, and eat fresh sour cream, cottage cheese and other dairy products.

So there is no need to mix one with the other, and in the literal sense: if you are lucky and you can buy milk among the villagers, drink it separately from all other products, and teach your children to do the same. If you really want to, you can also drink store-bought milk, but try to do it less often, and also do not mix it with other products - even cereals with milk do more harm than good, although for decades we have been convinced of something completely different.

Milk is not a drink, so you shouldn't quench your thirst with it, and you don’t need to drink it after eating either - it greatly slows down the normal digestion of food. You can't drink milk cold - this makes digestion even more difficult. After you've had a glass milk, try not to eat anything else for at least 1-1.5 hours - in this case it may benefit you.

There are no good combinations of milk with any foods - there are only acceptable ones, and there are not many of them: cream and butter, starchy vegetables, sweet fruits and dried fruits. That is why you can eat raspberries, strawberries or peaches with milk for an afternoon snack, or wash down boiled potatoes with them, but it is better not to do this too often.

Milk dessert with peaches

You can prepare a milk dessert with peaches at home and eat it not after lunch, but between main meals. Remove the pits from fresh peaches and cook them until soft in a small amount of water. Then rub through a sieve, add sugar, mix and cool. Cold milk is mixed with cream, grated peaches and finely crushed ice - 0.5 cups. The dessert is mixed, slightly cooled and served - you can have it with cookies, although it is better to do without them. Milk and cream - 1.5 cups each, peaches - 0.5 kg, sugar - 4 tbsp. You can use apricots instead of peaches.
Milk is also used in the treatment of many diseases, but this is a separate topic.

Baked milk

Tags: milk, what is milk good for, is milk harmful

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Can adults have milk?

Some call milk an essential source of calcium, vitamins and amino acids needed at any age. Others urge adults to give up milk as the cause of various diseases and poor health. As in any dispute, the truth must lie somewhere in the middle.

Leave the cow alone!

Perhaps the people who are most opposed to milk are animal rights activists. Their main argument: man literally takes away the milk that cows, goats or sheep should feed their young. In addition, the Green Party calls for being closer to nature, pointing out that all mammals (including humans) eventually switch from dairy to plant foods. Allegedly, nature provided for the “switching off” of the enzyme that is responsible for the digestion of milk, and after 2-3 years a person simply does not need this product. However, nowadays the complete absence of this enzyme called lactase among Europeans is extremely rare. If you look at the medical side of the dairy problem, a lot of interesting things will turn out.

Avocado: benefits and harm

Why is it harmful for adults to drink milk?

Reason No. 1. Lactose intolerance. Lactose is a carbohydrate found in large quantities in milk. For this carbohydrate to be absorbed, it must be broken down into glucose and galactose. Lactase, an enzyme secreted in the gastrointestinal tract, “can” break down. It is widely believed that adults lack the enzyme lactase. Sounds too categorical. In ancient times, the adult human body did not actually produce lactase at all. However, several thousand years ago in Europe, a mutation occurred in the gene responsible for the production of lactase. The gene stopped “turning off” with the passing of childhood. And now adults can consume milk. The nuance is that some Europeans have an individual intolerance to the product - hypolactasia. In this case, undigested lactose in the intestines binds water molecules and causes diarrhea. In addition, fermentation of milk sugar leads to bloating and colic. Lactose-free milk has been invented for people with lactose intolerance. Also suitable for food are cheeses and cottage cheese, which are low in lactose, and fermented milk products, which do not contain lactose - it has already been processed into lactic acid.

Reason #2. Milk allergy in adults. Milk allergy is often confused with lactose intolerance, but they are different things. The first is caused by milk proteins (casein, alpha- and beta-lactalbumin, lipoproteins and 16 other protein compounds), the second is due to the fact that the body cannot completely process carbohydrates (milk sugar). Allergy symptoms - rash, itching, redness of the skin, swelling of the mucous membranes, bloating, flatulence, cramps, vomiting. They occur even from a sip of milk or a spoon of sour cream. Allergies are a serious reason to exclude foods containing milk proteins from your diet. It can be baked goods, chocolate, mayonnaise, ice cream, cheese. And, of course, an allergy sufferer needs to see a doctor to pick up antihistamines, sorbents or corticosteroids in case somewhere at a party or in a restaurant they come across a dish to which the same cream has been added.

Reason #3. Diseases. They try to blame fats, calcium, and milk proteins for a variety of ailments: atherosclerosis, osteoporosis, cancer, diabetes, urolithiasis, obesity. To understand the reasoning of those who publish research on these topics, you need to have a medical education. Be that as it may, the dangers of milk remain a highly controversial topic. For example, when asked whether milk is harmful for people with heart disease, many doctors give a negative answer, because milk is good for the heart, as it contains potassium, which strengthens the walls of blood vessels. Regarding osteoporosis, opinions are diametrically opposed: some say that high calcium content “leaches” sodium and magnesium from bones, others point out that milk is extremely necessary to prevent osteoporosis in old age.

Bananas: benefits and harms

Why is it good for adults to drink milk?

Reason #1. Complex of vitamins. Milk is a solution of more than 200 organic and mineral substances, collected in the correct proportions and acting in harmony. Phosphorus paired with calcium activates the work of vitamin A. Sodium, “combining” with potassium, regulates water balance and normalizes heart rate. A balanced combination of sodium, magnesium and phosphorus normalizes the functioning of the nervous system. Almost the entire “line” of B vitamins, without which no metabolic process can occur, is also found in milk. In the absence of allergies or complete lactose intolerance, milk is a balanced vitamin and mineral complex, so it can be drunk by adults. In other words, you can drink vitamins in the form of tablets, or you can drink milk.

Reason #2. Disease prevention. Milk is useful for the prevention of osteoporosis, hypertension and myocardial infarction, according to specialists from the Institute of Nutrition of the Russian Academy of Medical Sciences. They are echoed by scientists from the University of Maine (USA): in adulthood, drinking milk reduces the risk of problems with the musculoskeletal system by 25%. Cystine and other amino acids in milk help protect the liver from radiation and free radicals. Goat milk is especially good in this sense for adults - it is used for the prevention and treatment of cirrhosis. Tryptophan synthesizes nicotinic acid, which is necessary to calm the central nervous system, but all adult diseases are “from nerves.”

Reason #3. Source of calcium. It is a common belief that adults do not need much calcium. However, scientists from the Institute of Nutrition of the Russian Academy of Medical Sciences argue that the adult body should receive 1200 mg of calcium daily. To do this, it is enough to drink 500 ml of milk or eat 500 g of dairy products. An increased rate is recommended for pregnant women and older people. Of course, you can get calcium from parsley, spinach, and broccoli. But you need to take into account that to get 1200 mg of calcium you need to eat 869 g of parsley. Maybe it's easier to drink two glasses of milk? In addition, by consuming greens, you will need to provide yourself with vitamins. The presence of vitamin D is a prerequisite for the absorption of calcium, and vitamins A and B transport it into cells. All these vitamins are found in milk.

In general, giving up milk or drinking it is a personal choice, which will be helped by a reasonable approach to your health and, of course, advice from a doctor.

Separate nutrition: benefits and harms

Word to the doctor

Olga Valerievna Zubko, doctor of the DOC+ mobile clinic

Olga Valerievna Zubko, doctor at the DOC+ mobile clinic: “For us, 50 years ago it was difficult to think that the beneficial properties of milk would be called into question. Why suddenly, after growing up, does this product turn into poison? A number of scientists claim that after 3 years, the enzymes that are needed to digest milk begin to be produced in significantly smaller quantities than before. Please note that we are not talking about the fact that these enzymes are not produced at all, there are simply fewer of them. But the percentage of milk in an adult’s diet is also decreasing. In addition, a number of adults completely lose the ability to digest milk due to a decrease in the activity of the lactase enzyme. The number of such people depends on the region of residence and ethnicity. For example, in our country it is not so common to meet a person with such a problem. Thus, is it possible to equate “tolerate worse” and “hazardous to health”? From my point of view, it is impossible.

The second argument not in favor of milk is the methods of its production, processing and storage. Most experts argue that the food industry has very strict standards, which will not be easy for an unscrupulous manufacturer to circumvent. And every year the requirements for food quality become stricter and stricter. Previously, GOST allowed antibiotics in pasteurized milk, but now GOST has been revised, and antibiotics are prohibited in any milk. Pasteurization and sterilization, as a result of which we obtain a safe product without pathogenic bacteria, destroy some vitamins and enzymes, but these are not the only useful components of milk! There are still proteins, fatty acids, microelements (calcium, phosphorus, potassium and others), carbohydrates.

To summarize, I would like to note that milk, more than other food products, is shrouded in myths. In practice, most of them are not based on good grounds.”

Cow's milk has become much more widespread than the milk of other animals. It is present on the table of every family almost every day in its pure form or as food products made from it (cottage cheese, cheese, butter, yogurt or kefir). The high demand for cow's milk everywhere is facilitated by the ease and availability of its production and significant volumes of industrial production.

The large amount of calcium in milk determines its important role in the formation and strengthening of bone tissue. Vitamin D present here improves the absorption of calcium and promotes its deposition in bones and dentin. Thus, drinking cow's milk effectively prevents the development of rickets and osteoporosis.

Regular consumption of cow's milk during childhood is especially important. It is in early and transitional age that the strength of the skeleton is laid and maximum bone mass accumulates, which will determine the predisposition to fractures throughout life. A direct relationship has been proven between the intake of calcium from milk and its deposition in the skeletal system of adolescents, and the inverse relationship with the incidence of fractures.

At an early age, cow's milk, as a rule, is well absorbed, promotes growth and development, strengthens the immune system, improves memory and mood. The ability to digest milk decreases with age, but completely eliminating traditional foods from an older person's diet can be detrimental to their health. In this case, it is recommended to consume milk diluted or skimmed.

Milk is a product that is traditionally prescribed for the rehabilitation of people employed in hazardous industries, and is also used in medical, dietary and baby food. It helps with anemia, kidney disease, disorders of the nervous system, gastrointestinal tract and tuberculosis. Milk with honey is a widely known drink that relieves stress and makes it easier to fall asleep.

The complex beneficial effect of milk on the cardiovascular system is ensured by its high potassium content and the ability to slightly lower blood pressure. Linoleic acid in its composition eliminates excess weight, which also facilitates the work of the heart. The antitumor activity of milk has also been confirmed, as well as its ability to increase life expectancy.

Cow's milk during pregnancy

Lack of calcium intake during gestation inevitably affects the condition of the bones and teeth of the expectant mother. Cow's milk can largely solve the issue of deficiency of this mineral, and it also promotes its full absorption. Lactose, found in abundance in milk, helps the body process calcium and also serves as an excellent source of energy.

Milk gently cleanses the body of a pregnant woman, removing poisons, heavy metal salts, and radioactive compounds. For residents of large industrial cities, this feature of the product is especially important. In addition, some vitamins in its composition have pronounced antioxidant activity and protect cells from harmful environmental influences.

In the absence of contraindications and individual intolerance to cow's milk in mother and baby, it can balance the diet of a pregnant or lactating woman, enrich it with nutrients and vitamins. This product also serves as a safe, effective remedy for relieving heartburn, which often accompanies the second half of pregnancy.

Warning: If a woman previously had difficulty drinking cow's milk, then during pregnancy it is better to completely abandon it and not conduct risky experiments.

When is drinking cow's milk dangerous?

The main protein in cow's milk, casein, is the strongest allergen. When incompletely digested, it is able to enter the blood and act as an antigen, causing a powerful immune response. The result of such a shake-up can be not only the development of intolerance to all dairy products, but also type I diabetes.

People prone to allergies should exercise caution when consuming cow's milk and may benefit from asking your doctor for advice regarding your diet. The presence of a pathological reaction to it means the complete exclusion of all dairy products from the diet.

Video: Who should not drink milk. Discussion in the program “Live Healthy”

The milk sugar, lactose, is rarely fully processed in the adult body. Lactase deficiency can develop to varying degrees: it may not cause any discomfort or lead to complete intolerance to dairy products. It most often manifests itself in the form of the following symptoms:

• diarrhea, loose stools;
• nausea, vomiting;
• flatulence, bloating;
• cramps and pain in the stomach;
• heartburn.

Cow's milk also harms the body if galactose metabolism is impaired. This substance is formed during the breakdown of milk sugar along with glucose and can become a serious risk factor for the development of cataracts and arthritis. Galactosemia is a hereditary disease and requires complete exclusion of milk from the diet.

Rules for choosing and drinking cow's milk

Usually, first of all, it is customary to pay attention to the naturalness and safety of food, which, of course, will be true in relation to cow's milk. The ideal option is to purchase it from a private farmstead from neat and clean owners, whose cow is regularly examined by a veterinarian. This is the only way to find whole milk; the industrially produced product is normalized for drinking, the content of proteins and fats in it is artificially regulated.

You should choose milk that has had as little contact with air as possible, because in this case the milk fats are partially oxidized. To obtain information on this matter, it is permissible to ask the farmer a little about how milking occurs on his farm; it will also be useful to find out his method (machine or manual).

The freshness of the product is of great importance: fresh whole milk contains a maximum of beneficial nutrients and lysozyme, which inhibits the development of putrefactive microorganisms. After 2 hours it loses its activity, so raw milk must be boiled or pasteurized. The easiest way to perform instant pasteurization is to heat the drink to almost 90°C and immediately turn off the stove.

Pasteurization almost does not change the taste of milk, but it destroys pathogens of dangerous diseases, including tuberculosis and brucellosis. Heat-resistant lactic acid microorganisms do not die, and beneficial nutrients are also preserved. Pasteurized milk can turn sour, so it remains quite suitable for making yogurt, cottage cheese or cheese.

Processing milk under the influence of high temperatures almost completely destroys pathogenic microflora and bacterial spores, but also causes physical and chemical changes in the composition. Among these methods, the most popular are boiling, sterilization and ultra-pasteurization. They destroy lactic acid bacteria, which prevent the appearance of toxic compounds, and milk fats, depriving the product of most of its beneficial properties.

Any heat treatment reduces the acidity of the drink, frees it from gases dissolved in it and increases shelf life. Of the types of milk available for purchase in the store, it is preferable to choose pasteurized milk, as it will bring more benefits to the human body than others. The shelf life of such milk is short, up to 7-14 days, depending on the packaging method.

Warning: Reconstituted milk should be avoided as it has low nutritional value and may contain oxidized cholesterol, which depresses the heart and blood vessels, and foreign additives (chalk, sugar, starch or flour).

Video: A story about the features of cow's milk in the program “From Morning to Evening”

Storing cow's milk

The shelf life of milk depends on how it is processed, packaging and temperature. Raw milk is stored at 1-2°C for two days, at 3-4°C for about a day and a half, at 4-6°C for a day, at 6-8°C for 18 hours, and at 8-10°C for only 12 hours. .

Useful tips for storing milk:

1. At the store, it is better to put milk last in the grocery cart to avoid it being kept warm for a long time. When you return home, you should immediately place it in the refrigerator.
2. In the refrigerator, it is optimal to store milk at a temperature of 0-4°C, do not use the door for this.
3. Opened milk can be consumed within 3 days, kept closed and separated from foods with a strong odor.
4. To store milk, it is better to use the original packaging, glass or ceramic containers.
5. Avoid exposing the product to light as it destroys riboflavin and vitamin D.
6. Freezing milk allows you to preserve its nutritional and taste properties for a long time; you need to defrost such milk in the refrigerator.

Advice: Frozen cow's milk tends to separate when thawed. In this case, just beat it with a blender to return it to its normal appearance.

Compatibility of milk with other foods

Cow's milk is an independent food product. In order for it to be absorbed better, you need to drink it on an empty stomach, without mixing with other food, in small sips and with a slight linger in the mouth. Do not take cold milk: low temperature complicates the digestion process. After a glass of milk, it is useful to refrain from eating for some time (1-1.5 hours).

It is acceptable to consume milk with some types of fruits, berries and vegetables. It softens the effects of caffeine, so it is useful to add it a little to tea or coffee. Milk also goes well with cottage cheese.

Composition of the product

The composition of cow's milk is rich and varied, it includes proteins, lipids, carbohydrates, mineral salts, vitamins and hormones. A complete set of amino acids completely covers the needs of the human body, and milk fat is one of the most nutritious and healthy. The energy value of raw whole milk is low - only 65 kcal, so dairy diets are widespread and effective.

Nutritional value of cow's milk (per 100 g of product)

Vitamins	% of daily value	Minerals	% of daily value
B1, thiamine
B2, riboflavin
B5, pantothenic acid
B6, pyridoxine		Molybdenum
B9, folate
B12, cobalamin
PP, niacin

Video: E. Malysheva about the dangers of milk

It is difficult to find another food product that attracts as many conflicting opinions as milk. Whether it's good for your overall health or not, whether it helps you lose weight or not, whether you should buy it raw or pasteurized, low fat or full fat, the list goes on.

Who to believe?

On the one hand there are groups (PCRM and PETA) who claim that milk is evil.

At the other end of the spectrum is the Dairymen's Association, which believes milk is essential to keeping you in top condition.

And besides debates about usefulness, there are also political, ethical, and environmental factors that must be taken into account. As with most other disputes, the truth lies somewhere in the middle. Let's try to find this middle ground!

Milk and health

A study was conducted - 400,000 adults around the world were observed for 28 years. Those who drank the most milk were less likely to have heart disease and heart attacks than those who drank less or no milk (and the study was not sponsored by the dairy industry).

But! The world is experiencing an increase in cancer caused by hormones. And cow's milk is a source of estrogens and insulin-like growth factor (IGF-1), which can cause unregulated cell division.

On the other side… The relationship between breast or prostate cancer and milk tends to be zero if we exclude the influence of excess consumption of other animal products - and in particular red meat.

More facts:

• Drinking milk increases the risk of uterine cancer, but at the same time reduces the risk of anal cancer, which is much more common.
• There is currently no evidence of a relationship between milk consumption and type 1 diabetes.
• Approximately 70% of the population has some degree of lactose intolerance. For those who drink milk, this may be a problem, but there are always reduced lactose options. In addition, cheese and yogurt contain much less lactose, so they usually do not cause problems.

Milk and bones

Easterners have much lower rates of osteoporosis than Westerners, even though they consume less dairy products. The Nurses Health Study found that women who drink more than two glasses of milk a day are more likely to experience bone fractures.

But! Asians have very different overall diets and lifestyles, and the results found by the Nurses Health Study may well simply be a reflection of the number of women who are aware of their fracture risk and are trying to compensate for it (simply too little, too late).

Milk and weight loss

A once-promising study that found three dairy meals a day could help with weight loss has not been confirmed. Another independent study found little to no effect of daily milk consumption on fat loss. In general, this is not surprising, considering who initially benefited from the “milk reduces weight” result.

Pasteurized or natural?

Proponents of pasteurization insist that it is a necessary process to kill harmful bacteria and has little effect on nutritional value or flavor.

Opponents of pasteurization believe that the same process that kills bacteria also destroys vitamins, minerals and enzymes that are vital to our health. Moreover, they point out that bacterial infections from unprocessed milk are very rare, so are unlikely to deserve the status of a global problem.