The problem of drinking milk

1. A glass of milk can eliminate the garlic smell left in your mouth.

Don't drink milk on an empty stomach, you can also eat some bread, cakes, etc. Prolonging the retention time of milk in digestive tract to make it fully digested and absorbed; It is not advisable to drink more frozen milk;

3. Identification of milk: Drop a few drops of milk in a bowl filled with water. If milk condenses and sinks to the bottom of the bowl, the quality is high, but the floating quality is poor. If it is bottled milk, it is not new milk as long as it is thin on the top of the milk or precipitated at the bottom of the bottle. After the milk is boiled, it is good milk with milk skin (cream) on the surface, and bad milk with tofu on the surface;

4. Identification of pure milk: Pure milk is also called fresh milk and pure milk. As can be seen from the ingredient list of the product, there is only one ingredient in this product, namely fresh milk. There are two main ways to distinguish the quality of pure milk: total dry matter is also called whole milk solids and protein. The contents of these two indicators are generally stated on the packaging bag of the product. The higher their content, the higher the nutritional value of milk. Protein content of not less than 2.5g/ 100ml is milk, otherwise it is milk beverage;

5. The best time to drink milk: the calorie supply of breakfast accounts for 25% ~ 30% of the total calorie demand, so it is best to drink a glass of milk with eggs or bread for breakfast; It can also be used as a pre-meal drink in about 4 hours in the afternoon; In addition, drinking a glass of milk before going to bed at night is helpful to sleep, and it is best to drink with a few biscuits;

6. In order to find a selling point, some manufacturers add chemical calcium to natural milk to artificially increase the calcium content of products, but these chemical calcium can not be absorbed by the human body, and will precipitate in the human body over time and even cause stones. When choosing "high calcium milk", we should be optimistic about whether there is a "milk calcium" sign in the ingredient list on the packaging of high calcium milk. The same high-calcium milk is very different in essence. High-calcium milk with unknown calcium composition or containing more than two kinds of calcium should be purchased cautiously.

Introduction of raw materials

Milk is one of the favorite foods in people's daily life. The third Tuesday of May is International Milk Day every year. The benefits of drinking milk are now increasingly recognized by the public. Milk is rich in calcium, vitamin D and so on. Including all amino acids needed for human growth and development, its digestibility can be as high as 98%, which is unmatched by other foods.

Nutritional analysis

1. Milk is rich in vitamin A, which can prevent dry and dull skin and make skin fair and shiny;

2. Milk contains a lot of B2, which can promote skin metabolism;

3. Whey in milk can eliminate melanin and prevent spots caused by various pigmentation;

4. Milk can provide skin with sealing oil, form a film to prevent skin moisture from evaporating, and also temporarily provide moisture to ensure smooth and moist skin;

5. Some substances in milk have protective effects on middle-aged and elderly men. Men who drink milk tend to be slim and energetic, and the prevalence of hypertension and cerebrovascular diseases is also low.

6. Calcium in milk is the most easily absorbed, and the collocation of various minerals such as phosphorus, potassium and magnesium is also very reasonable. Pregnant women should drink more milk, and middle-aged women before and after menopause often drink milk to slow down bone loss.

Related population

The general population can eat it.

1. Skim milk is suitable for the elderly and hypertensive people; High calcium milk is suitable for people with moderate and severe calcium deficiency, children, the elderly, women with irritability, blindness and high work pressure;

2. Patients with iron deficiency anemia, lactobionic acid deficiency, cholecystitis and pancreatitis should not drink it; Use with caution for diarrhea due to deficiency of spleen and stomach and phlegm-dampness accumulation.

manufacture order

1. Do not add sugar when cooking milk, and add it after cooking. Do not boil when heating, and do not cook for a long time, otherwise it will destroy nutrients and affect human absorption; The scientific method is to boil milk with strong fire, leave the milk from the fire immediately when it is about to open, and then heat it. Repeat this for 3 ~ 4 times, which can not only keep the nutritional components of milk, but also effectively kill bacteria in milk.

2. Milk plus honey is a very good match, and it also has the effect of treating anemia and relieving dysmenorrhea;

3. Soak the fish in milk for a while before frying, which can not only remove the fishy smell, but also enhance the delicious taste; When cooking frozen fish, adding some milk to the soup will make the fish taste fresher;

4. Infants need to be properly diluted when drinking pure milk;

5. Bagged milk should not be soaked in hot water for a long time, which will destroy the nutrients in milk; Moreover, at high temperature, some chemical components in plastic bags are easy to decompose and produce substances harmful to human body.

food therapy

Milk tastes sweet, flat and slightly cold, and enters the heart, lungs and stomach;

Has the effects of tonifying deficiency, benefiting lung and stomach, promoting fluid production and moistening intestine;

Can be used for treating chronic asthenia, deficiency of qi and blood, malnutrition, cough, nausea, gastric and duodenal ulcer, thirst and constipation.

Other related

During the Roman Empire, Cleopatra believed in the cleaning, softening and bleaching functions of milk and bathed in smooth milk every day. Her radiant beauty and silky skin deeply fascinated Caesar and Anthony.

Every100g of milk contains the following nutrients:

Calorie (54.00 kcal), protein (3.00 g), fat (3.20 g), carbohydrate (3.40 g), vitamin A (24.00), thiamine (0.03 mg), riboflavin (0. 14 mg), nicotinic acid (0.65433 mg). Vitamin E (0.2 1 mg), calcium (104.00 mg), phosphorus (73.00 mg), sodium (37.20 mg), magnesium (110.00 mg) and iron (0.30 mg).

Preservation of milk

Pay attention to the following points when saving milk:

(1) Fresh milk should be immediately placed in the shade, preferably in the refrigerator.

(2) Don't expose the milk to sunlight or light. Sunlight and light will destroy several vitamins in milk and make it lose its flavor.

(3) Put the milk in the refrigerator and cover the bottle cap to prevent other odors from entering the milk.

(4) Pour the milk into containers such as cups and teapots. If you haven't finished eating, cover it and put it back in the refrigerator. Never pour it back into the original bottle.

(5) supercooling also has adverse effects on milk. If milk freezes into ice, its quality will be damaged. So don't freeze the milk, just put it in the refrigerator.

How to preserve soft-packed milk in summer?

After the milk is retrieved, if you drink it immediately, you can cook it a little. If you don't drink it right away, put it in the refrigerator. Before storage, the outside of the bag should be cleaned and dried to prevent the dust on the surface from polluting other foods. Don't open your mouth to prevent the smell from being absorbed.

The best storage temperature of milk is 2 ~ 8 degrees, and it can be stored for 2 ~ 3 days.

People in China should not drink milk.

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Why can't people in China drink milk?

Yogurt is better than milk, but the best is soybean milk, especially in China!

Milk is prepared by "God" for calves, and cows can't absorb it well for years, let alone adults. Adults can't even absorb human milk, let alone milk! In fact, human beings are the only animals that still drink milk when they grow up.

Milk contains lactose, which needs to be decomposed and absorbed by lactase. More than two thirds of people in the world lack lactase, and more than 80% of people in China lack lactase. Only the Dutch, Danes and Swedes living in the northern Alps have enough lactase on earth. Because people in this area lack sunlight, they lack vitamin D, which affects the absorption of calcium. In order to avoid rickets, their ancestors absorbed calcium from milk by drinking milk and replaced vitamin D with lactose. China has abundant sunshine, as well as calcium-rich soybeans and vegetables with dark green leaves, so our ancestors didn't get calcium pressure by drinking milk. Because of this, there are almost no dairy products in the traditional recipes of China (Han nationality).

Milk is fermented into yogurt, and some lactose is decomposed into galactose or glucose, so the glycemic index of yogurt (36) is higher than that of milk (27). But the absorption rate of yogurt is higher than that of milk, especially for people who lack lactase. Compared with milk, the calcium in yogurt has not decreased, and there are more lactic acid bacteria. Lactic acid bacteria can not only help the absorption of calcium in milk, but also increase the number of beneficial bacteria in the intestine. People who drink milk without lactase can not only digest lactose, but also effectively absorb calcium in milk. Undigested lactose accumulates in the intestine, which will ferment and produce gas, causing abdominal distension or diarrhea.

Milk contains no nutrients that other animals and plants do not have. Milk contains a lot of calcium, but the content of magnesium is low. However, calcium and magnesium usually act synergistically (2: 1) to increase absorption, maintain balance and maintain the healthy state of the heart and brain. Therefore, due to the lack of lactase and magnesium, the net absorption rate of drinking milk calcium is actually not high.

Soybean in plants is rich in calcium and magnesium, so the net absorption rate of calcium in soybean milk is higher than that in milk. This is especially true for people who lack lactase. The glycemic index of soybean and soybean milk (18) is lower than that of milk (27). Oligosaccharides in soybeans are food for intestinal beneficial bacteria (Bifidobacterium). In addition, soybean is rich in high-quality protein, lecithin, isoflavones and various vitamins and minerals. 200 1 The United States Food and Drug Administration (FDA) selected the top ten foods, and soybean won the championship, becoming the crown of food and the flower of nutrition. Therefore, eating more (natural) soybeans and drinking more soy milk can supplement calcium and magnesium, which is nutritious and healthy, without rickets and osteoporosis. The Manchu people in the hometown of soybean once conquered the whole Central Plains and Mongolia!

The history of human drinking milk is only 5,000 years, so our immune system often regards it as an intruder. This makes milk the number one food allergen in human body. Milk contains a variety of hormones, which can promote the rapid growth of calves in the first few months, but they may not be suitable for human body or even harmful. Milk hormone (especially from dairy cows that eat hormone-containing feed) can make people grow taller, but at the same time it will stimulate the overgrowth of hormone-sensitive sexual organs. 10% of British women who love milk died of breast cancer, while China women who love soybeans have a breast cancer death rate of only one in ten thousand. However, with the rising consumption of dairy products, more than half of urban women in China now suffer from mammary gland hyperplasia, and breast cancer has increased by more than 40% in the past decade. The occurrence of prostate cancer has a similar phenomenon.

Drinking milk will not increase human milk production. Milk rarely contains DHA, the main component of human brain, otherwise cows will become as smart as people.

Milk contains a kind of protein called bovine serum albumin (BSA). More and more studies have confirmed that childhood diabetes is related to protein's allergy. The British Milk Marketing Committee has been closed. Scientists advise babies not to eat dairy products for six months after birth. At the same time, this protein may also cause calcium loss and lead to osteoporosis.

Yes, milk can make people grow taller, but it can also make people sick; Milk contains calcium, but it can take away more calcium.

Drink less milk and more yogurt, preferably soybean milk! Remember, don't add sugar, sugar is a chronic drug! Milk can't strengthen China people, but it can only make most people in China have loose bowels, and it may also increase the chances of breast hyperplasia, breast cancer and prostate cancer! Natural soybean is rich in nutrition, which can enhance the physique of China people!

A story about milk

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A glass of milk makes a country strong. This is a short story of Japanese people rejuvenating the nation. After World War II, the Japanese resumed the plan of enriching the people and strengthening the country. Japanese people are often laughed at by Europeans and Americans because of their short stature. In order to change this embarrassing situation, the Japanese government has implemented the plan of "A glass of milk makes a nation strong" nationwide, with the focus on requiring growing primary and secondary school students to drink at least one glass of milk every day. Facts have proved that this plan of using milk is very effective. Fifty or sixty years have passed since the Second World War. According to statistics, the average height of Japanese primary and secondary school students has gradually surpassed that of children of the same age in China. Japanese people are no longer considered short, and their physical fitness has really improved greatly. For example, nakata hidetoshi, their football player, has already become a star player of a famous football club in Europe, with a high price.

Eight kinds of people who are not suitable for drinking milk

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1. People who are often exposed to lead: Lactose in milk can promote lead absorption and accumulation in the human body, which is easy to cause lead poisoning. Therefore, people who are often exposed to lead should not drink milk, but can drink yogurt instead, because there is very little lactose in yogurt, and most of it has become lactic acid.

2. Lactose intolerance: Some people are seriously short of lactase, so lactose in milk ingested into human body cannot be converted into galactose and glucose for absorption and utilization in the small intestine, but directly enters the large intestine, which increases the osmotic pressure of the intestinal cavity and makes the large intestine mucosa inhale a lot of water. In addition, lactose can be fermented by bacteria in the intestine to produce lactic acid, which can reduce the PH value of the intestine to below 6, thus stimulating the large intestine and causing symptoms such as abdominal distension, abdominal pain, exhaust and diarrhea.

3. People who are allergic to milk: Some people will have symptoms such as abdominal pain and diarrhea after drinking milk, and some people who are seriously allergic may even have rhinitis, asthma or urticaria.

4. Patients with reflux esophagitis: Milk can reduce the pressure of lower esophageal sphincter, thus increasing the reflux of gastric juice or intestinal fluid and aggravating esophagitis.

5. Patients after abdominal cavity and gastrectomy: Lactase in patients will be affected and decreased. After drinking milk, lactose will ferment in the body, producing water, lactic acid and a lot of carbon dioxide, which will make the patient abdominal distension. During abdominal surgery, the intestinal tube is exposed to the air for a long time, pulling the mesentery, delaying the recovery of postoperative intestinal peristalsis, and the gas produced by swallowing or fermentation in the intestinal cavity can not be discharged in time, which will aggravate abdominal distension, abdominal pain, increased intra-abdominal pressure, and even rupture and split of abdominal incision suture. After gastrectomy, due to the gastric pouch left after the operation, milk containing lactose will quickly flood into the small intestine, making lactase, which is already insufficient or lacking, even more insufficient.

6. Patients with irritable bowel syndrome: This is a common intestinal functional disease, which is characterized by the abnormal physiological response of intestinal muscle movement function and intestinal mucosal mucus secretion to stimulation without any damage to intestinal structure. Symptoms are mainly related to mental factors and food allergies, including allergies to milk and its products.

7. Patients with cholecystitis and pancreatitis: To digest the fat in milk, bile and pancreatin must be supplemented. Milk increases the burden on the gallbladder and pancreas, and the symptoms are aggravated.

8. People who usually have symptoms such as bloating, farting, abdominal pain and diarrhea: Although these symptoms are not caused by milk, drinking milk will aggravate them.