Myths about milk

Top 10 “Myths about milk”

There always exist very many myths about milk. Which are statements not worth to be trusted?

Top 10 “Myths about milk”

1. The best milk is milk bought in the market. It is a natural product containing no additives.

Loose milk sold in the market may be very dangerous for your health. Such milk may contain many pathogenic microorganisms and malignant bacteria. These microorganisms may get milk from sick cow, man or farm equipment contacting milk, containers where it was poured into. Quality of such milk is subjected to no control, since the analysis may be conducted only in laboratory. So it is better to avoid such milk because you cannot be sure in its safety.

2. To eliminate harmful bacteria, it is sufficient to boil milk.

Boiling is an efficient method of milk decontamination. During such heat treatment, the majority of microorganisms die. However, together with harmful bacteria, valuable milk ingredients, including vitamins, proteins and microelements, in particular, calcium, are also lost. In raw milk, calcium forms complex with casein protein. During milk boiling, the protein is separated, and calcium deposits onto vessel walls. Such product already has no all useful ingredients required for human body.

3. The daily rate of milk and milk products may be replaced by other calcium-reach products.

Calcium is contained not only in milk products. But only in case of consuming milk and milk fermented products, calcium is assimilated much better since its assimilation to a large extent is promoted by vitamin D, lactose and amino acids contained in milk and fermented milk products. 250 ml of milk contains 300 mg of calcium. The same quantity is contained in 7 sardines (together with bones), 2.5 glasses of broccoli sprout, 3 glasses of peanuts or 4 glasses of black beans.

4. Ultra high-temperature treated milk is stored for a long time. So it contains preservatives.

The ultra high-temperature treatment of milk and its packing in aseptic packaging makes it possible to store milk for a long time without any additives (preservatives). The special features of Tetra Pack technology consist in that, after removal of harmful microparticles and bacteria, milk is not boiled but heated to a temperature of 137ºС for 2-3 seconds, and then it is quickly cooled to 20ºС. This makes it possible to increase the milk shelf life up to 6 months with retention of all its useful properties.

5. All ultra high-temperature treated milk is made from milk powder.

The ultra high-temperature treatment may be applied only to superior quality raw material, that is, fresh natural milk

The 1st and 2nd quality milk is not suitable for ultra high-temperature treatment. According to the standard, only superior quality milk is suitable. An “unsuitable” milk does not withhold such treatment – during strong heating, it just will clot.

6. It is assumed that people older than 30 years must avoid consumption of milk.

Indeed, some people cannot digest lactose (milk sugar) due to lactase enzyme insufficiency. However, milk sugar intolerance is a genetic peculiarity having no relation to age. It means that those who drank milk with pleasure in childhood have not to give up the favourite drink with the passing of the years. But even if milk is contraindicated, other milk products not containing lactose may be consumed without any risk for health.

7. It is not important, which packaging milk is poured into.

For preservation of milk and retention of its useful properties, many conditions shall be met. First of all, it is necessary to provide protection from light and air leading to spoilage of the product. But if practically all kinds of packaging protect from contact with air, protection from light is only guaranteed by some of them, such as multilayer cardboard pack including for this purpose a special aluminium foil layer. The polyethylene pack has a black layer protecting the product from light. The light, first of all, sun light and light from luminescent lamps usually lighting shopping spaces, causes oxidation of fats and proteins contained in milk. Under action of light, milk fats and proteins are destructed, and milk loses its useful and nutritional properties.

8. Milk is a fattening product and people take on weight from its consumption.

It is considered that classic milk is milk with 2.5% of fat content, and 100 g of such milk contains 53 calories. For comparison, 100 g of Plombière ice-cream contains 235 calories, 100 g of chocolate contains 540 calories and banana contains 100 calories. In addition, milk makes contribution to weight loss since milk consumption makes it possible to retain sense of satiety for a longer time. The balanced daily ration may include 150 g of curd, 300 g of yoghurt and glass of milk (kefir).

9. Black mark – sign of non-natural product

The “Black Mark” is a black rectangle applied onto back side of packaging. It corrects operation of packing machine at production facility. Seeing this mark, the photo pickup gives a signal to other mechanisms, and at certain time a “command” is produced for bag sealing. The packaging design usually provides for bright colors, and only black color is not applied. It is this color that was chosen as the color of the black mark, in order the robot is able to cut the bag correctly and evenly with the use of this mark.

10. It is better to drink milk before sleep since protein and calcium contained in it are assimilated very well in the evening, and in the morning some problems may arise as to assimilation. Moreover, milk has a hypnotic effect.

Benefit from milk may be successfully gained both in the morning and in the evening. But this recommendation has a grain of truth. A glass of warm milk before sleep will help you to drop off to sleep easily and will vitalize you the next day. This effect is due to melatonin, a hormone found in milk. As was proved by scientists, melatonin, being a powerful antioxidant, promotes normalization of sleep and body circadian cycle. And milk drunk during breakfast stills hunger very well and brings forces and energy sufficient up to dinner.

As you can see, the myths turned out to be factitious. Do not hesitate to ask the questions of your interest since information obtained from specialists will be helpful for you and your relatives and will enable to make a reasonable purchase.


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