Milk is an essential nutrient for many people in daily life. However, ordinary people still have many misunderstandings about nutrition, so that the nutrients that should have been absorbed are lost and harm to the body! If you are one of them, it is very necessary to understand the following content!
The thicker the milk, the better
Some people think that the deeper the milk, the more nutrition the body gets. This is unscientific.
The so-called over-concentrated milk refers to adding more milk and less water in the milk, so that the concentration of milk exceeds the normal ratio standard. Some people fear that the fresh milk is too light and add milk powder to it. If infants and young children often eat thick milk, it will cause diarrhea, constipation, loss of appetite, or even refuse to eat, but also cause acute hemorrhagic enteritis. This is because the organs of infants and young children are delicate and cannot withstand the heavy burden and pressure.
The more sugar the better
Unsweetened milk is not well digested, and it is the consensus of many people. Sugar is used to increase the calories provided by carbohydrates, but it must be quantified, typically 5-8 grams of sugar per 100 ml of milk.
What is sugar in milk? The best is sucrose. After sucrose enters the digestive tract and is digested by digestive fluids, it becomes glucose that is absorbed by the body. Glucose is low in sweetness, and it is easy to use more than the prescribed range.
There is also a question of when to add sugar. Heat the sugar and milk together so that the lysine in the milk reacts with the sugar at high temperatures (80°C to 100°C), producing the harmful substance glycosyl-lysine. This material will not only not be absorbed by the body, it will also endanger health. Therefore, the boiled milk should be first dried to warm (40 °C -50 °C), and then sugar into the milk to dissolve.
Milk and chocolate
Some people think that since milk is a high-protein food, chocolate is also an energy food, and both of them will have great benefits at the same time. But in fact, it's not. Liquid milk plus chocolate causes the calcium in the milk to react chemically with the oxalic acid in the chocolate, producing "calcium oxalate." As a result, calcium, which originally had nutritional value, has become a substance harmful to the human body, resulting in calcium deficiency, diarrhea, delayed development of young children, dry hair, easy fractures, and increased incidence of urinary tract stones.
Milk takes two pills
Some people think that it would be good to use nutritious drugs to deliver drugs. In fact, this is extremely wrong. Milk can significantly affect the body's absorption rate of drugs, so that the concentration of drugs in the blood is significantly lower than non-milk medication in the same time. The use of milk to take medicine is also easy to show that the drug forms a cover film, so that calcium and magnesium and other mineral ions in the milk chemically react with the drug, resulting in non-water soluble substances, which not only reduces the efficacy, but also may cause harm to the body. Therefore, it is best not to drink milk within 1-2 hours before and after taking the medicine.
Feeding baby with yogurt
Yogurt is a healthy drink that helps digestion, and some parents often use yogurt to feed babies. However, antibiotics produced by lactic acid bacteria in yoghurt, although they can inhibit the growth of many pathogenic bacteria, but also undermine the growth conditions of the normal flora that are beneficial to humans, but also affect the normal digestive function, especially the baby suffering from gastroenteritis Infants and premature infants who feed them on yoghurt may cause vomiting and gangrenous enteritis.
Add orange juice or lemon juice to add flavor to milk
Adding some orange or lemon juice to milk looks like a good idea, but in fact, both orange juice and lemon are high fruit acid fruits. When the fruit acid meets the protein in the milk, it denatures the protein and reduces the protein. The nutritional value.
Add rice soup and porridge to milk
Some people think that doing so can make nutrition complementary. Actually this method is not very scientific. Milk contains vitamin A, while rice soup and rice porridge mainly consist of starch. They contain lipoxygenase, which destroys vitamin A. Children, especially infants and young children, suffer from inadequate growth of vitamin A, which can cause infants and young children to develop stunted and sickly. Therefore, even if you want to supplement your nutrition, you should eat them separately.
Milk must be boiled
In general, the temperature requirement for milk disinfection is not high. It takes 3 minutes at 70°C and 6 minutes at 60°C. If boiled, the temperature reaches 100 °C, and the lactose in the milk will appear coking, and caramel can induce cancer. Second, calcium in milk after boiled will cause phosphoric acid precipitation, which reduces the nutritional value of milk.
Bottled milk dried in the sun can increase vitamin D
Some people have learned from advertisements that calcium supplements are supplemented with vitamin D. Many sun exposures are a good way to take vitamin D, so they put the bottled milk in the sun and dry it. In fact, doing so is not worth the candle. Milk may get some vitamin D, but it loses vitamin B1, vitamin B2, and vitamin C. Because these three major nutrients break down in the sun, resulting in partial or total loss, and in the sun, lactose will glycosylate and degrade milk.
Condensed milk instead of milk
Condensed milk is a kind of milk product that is made by evaporating fresh milk to 2/5 of its original capacity, and then adding 40% of sucrose to canning. Someone is influenced by "everything that is concentrated is the essence" and then uses condensed milk instead of milk. It is obviously wrong to do so. Condensed milk is too sweet and must be diluted with 5-8 times of water. However, when the sweetness meets the requirements, the concentration of protein and fat is often reduced by half compared with fresh milk. If water is added to condensed milk to make the concentration of protein and fat close to that of fresh milk, then the sugar content will be higher.
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