Milk: a heavy choice for a light product

We all started eating from the same product – milk. Unfortunately, having grown up, we are far from always able to buy a really high-quality product. But what's stopping us?

First of all, we are hindered by our own opinion. After all, we often think of things that we do not know for sure. This is exactly what happens: we start thinking about milk – Is it necessary, is it useful, is it of sufficient quality? We decided to debunk the most popular myths, on the basis of which most of us make our choice.

Myth 1. Milk is not for everyone

This is partly true. After all, 10% of the world's population has a personal intolerance to dairy products. But this is only 10%, and for the rest, milk – this is a unique product.

Milk – one of the most easily digestible foods. Proteins are digested almost completely - 98%, milk fat – by 95%.

For one liter of milk drunk, an adult receives a daily allowance:

• fat;
• phosphorus;
• calcium;
• 53% protein;
• 35% vitamin A and B1;
• 26% carbs.

Milk helps with problems with the immune, cardiovascular and digestive systems, and it also improves the condition of the mucous membranes, skin and hair.

Myth 2. Factory processing spoils milk

Today, almost all milk producers use UHT for milk processing. It allows you to save all the useful properties of the product, while purifying milk from harmful bacteria. Thanks to this, it can be stored for up to six months in a closed package, and in an open one - up to five days.

Of course, for such a method of processing and, accordingly, for the correct effect of it, milk must be at least the first grade. This processed milk contains a minimal amount of harmful bacteria, as well as a heat-resistant protein.

Myth 3. Market milk is better than shop milk

We have already said that the benefits of milk can be preserved during processing if its quality is not lower than the first grade. For sellers in the market – it's practically impossible. Most often on the market you can buy untested milk. And the whole problem is not in the milk itself, but in its method of storage and transportation. Most often it is sold in plastic drink bottles.

Buying such milk, you are playing "Russian roulette", because it may contain a large number of harmful spores and bacteria. At the same time, E. coli – not the scariest of them all.

Myth 4. Boiling completely eliminates harmful bacteria

Of course it's true. But in addition to harmful bacteria, all the benefits will evaporate from the milk. During boiling, milk loses almost all vitamins. And calcium with protein settles on the walls of the pan. Therefore, it is better to drink UHT milk, which does not require boiling. After all, during this process, milk is heated to 135 ° C for just a few seconds, and then it is quickly cooled. The conditions of absolute tightness and lack of access to oxygen allow you to save all the beneficial properties of milk.