First, the benefits of women drinking milk
1, enhance physical fitness
Milk is one of the most convenient ways to provide high-quality protein and calcium. Milk contains high-quality protein and nutrients such as calcium, phosphorus and vitamin D, which are of great benefit to human health.
2, lowering blood pressure
Milk is rich in calcium, which helps to lower blood pressure, and hypertension is an important cause of stroke. However, many researchers believe that there may be other ingredients in milk (possibly some bioactive peptide) that can prevent stroke.
3. Prevention of osteoporosis
Middle-aged women before and after menopause often drink milk, which can slow down bone loss, thus reducing osteoporosis. Calcium in milk is easily absorbed, which is the best calcium source for human body and the best food to prevent osteoporosis.
4. Improve immunity
Dairy products naturally contain many antibacterial substances, including some protein ingredients, such as immunoglobulin. Milk protein can produce some immunoregulatory peptides with positive effects after enzymatic hydrolysis, which can activate the immune system, enhance the vitality of immune cells or improve the body's resistance to pathogenic bacteria.
5. Beauty and skin care
Milk can not only give full nutrition to the skin, but also contain enzyme components, which can also achieve anti-inflammatory, detumescence and soothe the skin. Therefore, if the skin is red and swollen due to sun exposure, milk can be used for nursing.
Second, the misunderstanding of women drinking milk
1, milk can't be mixed with juice
Truth: First of all, most acidic substances in fruits and vegetables belong to organic acids, such as malic acid and citric acid, which will not form insoluble compounds with calcium, so they will not inhibit the absorption of calcium. Secondly, the fruit juice contains oxalic acid, and the combination of them produces calcium oxalate precipitation, which affects the absorption of calcium. But it also depends on the content of oxalic acid in the juice and the amount of juice mixed into the milk.
2. Eating papaya milk is harmful to nutrition.
Truth: Papaya contains proteolytic enzymes. Because of this, some people have analyzed that papaya will decompose protein in milk, making the nutrition of milk ineffective. In fact, the enzymes in papaya will break down protein into small molecular peptides or amino acid fragments, which will make nutrients more easily absorbed by the body.
3. Breakfast milk is more nutritious than ordinary milk.
Truth: Breakfast milk contains a lot of sugar and a little wheat flour, which is similar to the nutrition of ordinary milk, but it contains food additives such as essence, which is not as good as ordinary milk. The energy of breakfast milk and the supply of protein are only one-third of the demand for breakfast, which is far from being a substitute for breakfast. You can have a cup of pure milk for breakfast, plus a proper amount of staple food, nuts and fruits and vegetables, which is fully nutritious.
4. High calcium milk has a good calcium supplement effect.
Truth: Milk itself is a food rich in calcium, and the calcium in it keeps a delicate balance with protein. If a little calcium is added to it, it may have little influence on this balance, while adding too much calcium will easily lead to instability of protein system, which will precipitate protein and affect the taste and quality. Therefore, adding calcium to milk is a very technically difficult process, and it is not appropriate to add more.
5. The calcium supplement effect of green vegetables is better than milk.
Truth: An article widely circulated on WeChat said that the calcium supplement effect of green vegetables is better than milk. Milk, bean products, hard fruits, shrimp skin and green leafy vegetables all contain calcium. The effect of calcium supplementation is not only related to calcium content, but also related to absorption rate. Calcium in milk and dairy products is easy to absorb, while green leafy vegetables contain calcium, but they also contain oxalic acid and phytic acid, which will hinder calcium absorption. Green leafy vegetables can be used as a source of calcium for other foods except milk.