As the old saying goes, "Milk is a treasure, nutrition can't run", but did you know? In this ocean of milk, there are also many "parallel goods", which are dressed in milk, but they are lacking in nutrients inside, and may not even be beneficial to the body. Today, let's unveil these "fake milk".
(If you want to quickly understand the content of this article, you can scroll down to the end of the article and click on the picture to view~)
01
How to distinguish "fake milk"?
In the "Dietary Guidelines for Chinese Residents (2022)", the amount of milk and dairy products that should be consumed per day will be changed from 300 grams to 300-500 grams, advocating that everyone drink more milk on weekdays!
But seeing hundreds of milk varieties on the shelves of supermarkets, how to choose milk and precautions have become everyone's concerns. There are even people who buy milk that is not real at all, and who drink "fake milk" all the time without knowing it! How do you tell the difference?
PART--1
Look at the ingredient list
In the aforementioned "fake milk", the ingredient list starts with drinking water, while the real milk is made with raw milk, and the shorter the ingredient list, the better.
It is recommended to choose milk with only raw milk in the ingredient list, which is more conducive to health~
PART--2
Look at the sterilization method
The sterilization temperature of fresh milk is low, which can retain more active protein, soluble calcium, vitamins, etc., and taste more milky and fresh. (Generally, there are obvious words "pasteurized milk, fresh milk" on the packaging)
Room temperature milk is milk that is sterilized at high temperature, and some heat-sensitive vitamins such as B vitamins are lost during the sterilization process, and the milk taste is not as good as fresh milk.
PART--3
Look at the protein content
According to our country's requirements for milk products, the protein content of every 100 ml of pure milk should not be less than 2.8g. It is best to choose a protein content of 3.0g or more.
Generally, the higher the protein content, the better the quality of the milk. Therefore, for milk under the same sterilization conditions, let's try to choose milk with high protein content~
To sum it up in one sentence: pasteurized fresh milk is preferred; Secondly, consider the protein content, the more the merrier.
02
Pay attention to these 6 things when drinking milk
01
Don't: Sun exposure, vitamin B and C slippery
Vitamins B and C in milk disappear quickly when exposed to sunlight, and some data say that even weak sunlight for more than 6 hours can reduce vitamin B by half. At the same time, lactose is also easy to ferment, causing milk to spoil. Therefore, it is best to store milk in colored or opaque utensils and in a cool place.
02
Don't: Milk is frozen, and nutrients are difficult to absorb
After the milk is frozen, the fat and protein in it are separated, the casein is powdered and coagulated, the taste is obviously thinner, and the nutrients are not easily absorbed.
03
Don't: High temperature steaming, less nutrition
When the protein in milk is heated for a long time, it will change from a sol state to a gel state, and precipitate will appear, and the nutritional value will be reduced.
04
Don't: Copper heating destroys vitamin C
Copper accelerates the destruction of vitamin C and has a catalytic effect on the chemical reactions that occur in milk, thus accelerating the loss of nutrients.
05
Don't: Drink with tea, tannic acid hinders absorption
Milk is rich in calcium ions, and the tannic acid in tea will bind to it, thus hindering the absorption of calcium ions in the digestive tract.
03
Don't: Drinking milk on an empty stomach will eventually be empty
When you drink milk on an empty stomach, the protein in it is converted into energy consumption. It is best to eat starchy foods (e.g. bread, cakes, etc.) at the same time.
Source: People's Daily Science Popularization