The power of milk--those years, the milk we misunderstood (Part I)

With the improvement of health concept, milk has become a necessity for many families, however, all kinds of rumors about milk are affecting people's eating life. In this issue, let's take a look at the truth. In life, some people drink milk will appear flatulence, abdominal pain, abdominal discomfort and even diarrhea and other symptoms. In fact, this is not a problem of milk, but because this part of the human digestive tract lack of lactase, so can not digest milk lactose, lactose into the colon, after the bacteria in the colon fermentation, resulting in a large number of gases and acetic acid, this phenomenon is called "lactose intolerance." In China, the most common among adults, the incidence of school-age children is also higher. This group of people can improve the situation by following several measures. 1. Do not drink fresh milk and drink yogurt. Fresh milk after lactic acid bacteria fermentation into yogurt, most of the lactose was decomposed by lactic acid bacteria, can significantly reduce the symptoms of lactose intolerant. In addition, yogurt contains lactic acid to promote mineral absorption, can effectively improve the calcium, phosphorus, iron, zinc and other minerals absorption rate. 2. Do not drink milk on an empty stomach. In the meal or after a meal 1 hours to drink milk, can also drink milk at the same time supplemented by steamed bread, bread and other cereals or meat and eggs food, so you can "dilute" the concentration of lactose, alleviate the symptoms of intolerance. 3. A few times drink milk. You can start with a small amount (such as 50 ml), let the gastrointestinal slowly habit, and then gradually increase. 4. Choose low lactose milk. There are a lot of lactose in the market at present low lactose milk, this milk lactose has been decomposed, can reduce and avoid the problem of intolerance, and the price is not very expensive, lactose intolerance is a good choice for the crowd. For example, the common Mont in the market, low lactose milk, it uses EHT enzyme hydrolysis technology, the milk lactose decomposition into a more easily absorbed galactose and glucose, micro-nutrients easy to absorb, and contains a new type of probiotic (Low poly xylose), conditioning gastrointestinal, so that more comprehensive nutrition absorption. Drinking milk can cause cancer? There are two reasons for this cancer, and one source is that IGF-1 in milk (insulin-like growth factor) makes women susceptible to breast cancer, and men are susceptible to prostate cancer. In fact, there is no convincing evidence that milk can increase or reduce the risk of cancer. The relationship between IGF-1 and cancer is only a multifactor correlation, and so far there is no evidence that IGF-1 is a cause of cancer. The content of IGF-1 in milk is very low, the amount of IGF-1 obtained from milk is insignificant compared with the amount of human body itself. In addition, after heating, digestion, absorption, food in the IGF-1 reach the body is no longer have biological activity. Another source that milk causes cancer is casein. The first suspicion that casein is carcinogenic is in countries and regions where dairy products are used particularly high, such as northern Europe. But after a long period of research, it is not considered that casein is carcinogenic, and casein is a protein in the milk of all mammals, such as milk, including casein in human milk.。 Because milk is also a kind of saturated fatty acid food, excessive caloric intake is also thought to increase the risk of cancer, so it is possible to increase the risk of cancer in places where dairy products are excessive, if milk represents a large intake of saturated fats. But most Chinese dairy products are significantly lower than recommended, so we don't have to worry about that. In short, as long as the normal amount of the situation to drink milk, in the appropriate situation to drink milk, people will never drink milk to increase the risk of cancer. Normal temperature milk is not as good as pasteurized milk? According to different sterilization methods, milk is divided into pasteurized milk and normal temperature milk. Many people think that pasteurized milk is better, but that's not the case. The stored milk in the freezer is called pasteurized milk, and the normal temperature milk is called ultra-high temperature sterilization milk. The difference is that ultra-high temperature disinfection of milk in the process of processing experienced a higher temperature for a longer period of heating, can completely kill bacteria and harmful microorganisms inside, so that its preservation time is very long, generally more than 30 days, and pasteurized milk sterilization temperature is lower, only to reach 70℃~80℃, Can partly kill the harmful microorganisms in the milk, so that some of the microbial activity also reduced, so that the shelf life of pasteurized milk is shorter, generally 2-5 days. In fact, there are some nutritional differences but not very obvious, because there are some vitamins in milk is sensitive to heat. But most people drink milk mainly to get calcium and protein, and some minerals, and some vitamin D, these in ultra-high temperature and pasteurization temperature difference will not have a great impact, it is relatively hot and stable. So generally speaking, we don't have to worry about the difference between the nutritional difference between pasteurized milk and normal temperature milk, but pasteurized milk and room temperature have different use range, if you live in the place to buy milk is very convenient, you can go to buy every two days, pasteurized milk is a good choice, if you do not have the energy to often go to buy, because the shelf temperature of milk is very long , which allows you to often drink milk in the shelf life, this would be a better choice. In addition, there are already products that break the boundaries between normal pasteurized milk and normal temperature milk. For example, Mengniu pure yogurt, in the early public welfare use pasteurization process, in the late storage and transportation using room temperature packaging technology. Not only to ensure the nutritional taste, but also long-term retention. The lower the milk fat the better? According to the fat content calculation, the milk is divided into whole fat milk (fat content is about 3%), Low-fat milk (fat content is 1.0~1.5%) and full skim milk (fat content is 0.5%). Many people worry that they are getting fatter, and that the lower the fat in milk is the better. In fact, drinking a bag of 250 grams (243 ml) of whole milk a day, the intake of fat of 7.5 grams. For the vast majority of consumers, daily diet intake of fat up to 75 grams, milk fat in a day of the proportion of only 10%, not high. And there's a lot of good stuff in the fat part of the milk. First, the aroma components are all present in the cream when, skim milk has no fragrance. Second, the milk of vitamins A, D, E, K are in the fat part, they have a great effect on health prevention. Also consider that milk fat contains a variety of anti-cancer substances, especially conjugated linoleic acid. Therefore, if the total removal of milk fat, will affect its nutritional value, taste flavor and health effects. Therefore, it is recommended that people with high blood lipids, obesity and other diseases to drink skim milk, normal weight of healthy people or the first choice of whole fat milk. It is recommended that Mengniu dairy products introduced by the light series of milk to take into account this special crowd, hwan-light living milk Special add fish oil extracts, phospholipids and so on. As we all know, the DHA in deep-sea fish oil, EPA can reduce blood lipids, phospholipids can lower cholesterol, this is China's first dual-effect to promote cardiovascular health of high-end functional dairy products. It is the gospel of middle-aged and elderly people and hyperlipemia and obese patients.