What are the benefits of whole milk? Benefit 1: rich in nutrition.
Full-fat milk is nutritious, rich in calcium and all amino acids needed for human growth and development, and its digestibility can reach 98%. It is the most "almost perfect food", which is unmatched by other foods. It is called "white blood" and is the most ideal natural food.
Benefit 2: Calm and soothe the nerves.
The researchers found that whole milk has a sedative effect because it contains an ingredient that can inhibit nerve excitement. When you are upset, you might as well have a glass of whole milk to calm your nerves. Drinking a glass of whole milk before going to bed can promote sleep.
Benefit 3: Inhibit tumor.
Whole milk and milk cheese contain a CLA substance that can prevent cancer. Milk also contains a variety of immunoglobulin antibodies, which can enhance the body's disease resistance and prevent cancer.
Benefit 4: It helps to lose weight.
Researchers believe that calcium in dairy products can help people burn fat and promote the body to produce more enzymes that can degrade fat. So, if you want to lose weight, drink at least two or three cups of whole milk every day.
Benefit 5: beauty beauty
Full-fat milk is rich in nutrition, containing high-grade fat, various protein, vitamins and minerals, especially vitamin B group. It can moisturize the skin, protect the epidermis, prevent cracking and wrinkling, make the skin smooth, soft and tender, blacken the hair and reduce shedding, thus playing the role of skin care and beauty.
Benefit 6: Promote the growth and development of children.
Whole milk contains many trace elements, among which phosphorus plays an important role in promoting children's brain development. It contains vitamin B2, which helps to improve children's eyesight. It contains calcium, which can strengthen the strength of bones and teeth and promote the intellectual development of teenagers.
Teach you to recognize various milk drinks 1. There are many kinds of milk drinks on the market, which can be generally divided into two categories: milk and milk-containing drinks. The packaging of milk-containing beverages is marked with the words "beverage", "beverage" and "milk-containing beverage". Besides milk, the ingredients list generally contains water and sweeteners, and its protein content is generally around 1%. Dairy products are the real "milk", including pasteurized milk, sterilized milk, yogurt and so on. Its ingredients are milk and so on. Without adding water (except reconstituted milk), its protein content is generally above 2.3%. They are different types of drinks, and their nutritional components are very different, so they can't be confused. Consumers should pay attention to the difference between the two when shopping.
2. In dairy products, yogurt is the fermented product of milk, which not only has the nutritional value of milk, but also contains beneficial microorganisms such as lactic acid bacteria, which can inhibit spoilage bacteria in human intestines and promote the digestion and absorption of nutrients. Is a nutritious food suitable for all ages; Pasteurized milk is a liquid product made by pasteurizing milk at low temperature (60℃-82℃), which only kills microorganisms and fully maintains the nutrition and freshness of milk. But like yogurt, it has a short shelf life and must be stored at low temperature (2℃-6℃), packed in plastic bags, glass bottles, fresh-keeping rooms and so on. Sterilized milk is the instant sterilization of milk at ultra-high temperature, which completely destroys the microorganisms that can grow in it. It is commercially sterile and can be stored at room temperature for a long time. Packed with tetra pak bricks, tetra pak pillows, etc. For a long time, there have been endless disputes over the grades of various dairy products. I think every dairy product has its own advantages and disadvantages. As far as nutrition is concerned, milk mainly provides high-quality protein and calcium for human beings. The results of this comparative experiment show that the protein and calcium contents of the three dairy products are slightly different under the same conditions, and consumers can choose different dairy products according to their own needs.
3. Many consumers are concerned about "reconstituted milk" (also called "reconstituted milk"). "Restored milk" means that milk is concentrated and dried into concentrated milk (condensed milk) or milk powder, and then an appropriate amount of water is added to make an emulsion with a solid ratio equivalent to that of the original milk. The national standard allows yogurt and sterilized milk to use reconstituted milk as raw materials, and pasteurized milk cannot use reconstituted milk. At the same time, it is also stipulated that products made of reconstituted milk should be marked with "reconstituted milk". However, some manufacturers hide the truth, obviously using reconstituted milk as raw material, but they don't make it clear, and there is no sign of "water and milk powder" in the ingredient list. Relevant departments must strengthen supervision. Although there are many controversies about the nutrition of reconstituted milk, in fact, the national standards have the same nutritional requirements for reconstituted milk and dairy products made of raw milk, but they must be clearly marked on the label to respect consumers' right to know. Consumers can identify reconstituted milk from the label.
4. According to the different fat content, dairy products can be divided into full fat, partial degreasing and degreasing. According to national standards, the fat content of pasteurized milk, sterilized pure milk and pure yogurt is ≥3. 1%, partially defatted is 1%-2%, defatted is ≤0.5%, the fat content of sterilized flavored milk, flavored yogurt and fruit yogurt is ≥2.5%, and partially defatted is 0.8%-65433. The fat in dairy products is of high quality, easy to digest and absorb, and can supply human energy. Among them, partially skimmed and skimmed milk is suitable for healthy people, especially adults who need to limit and reduce saturated fat intake.
In recent years, many concepts have appeared in the dairy market, such as "super concentrated milk", "high calcium milk" and milk with trace elements such as iron and zinc, which makes consumers quite confused and do not know how to choose. Experts pointed out that it is not necessary to add fat and calcium to milk, but it should be added according to national standards, and it should be clearly stated so that consumers can understand consumption; In addition, milk itself is a natural ideal food, whether artificial addition can improve the nutritional value of milk and how much effect it has on human body is still inconclusive.