It's widely acknowledged that drinking milk is good for you, and milk, often called "white blood," speaks volumes about its importance to the human body. Milk is a well-known nutritious beverage with significant health and medicinal value. As a complete protein food, milk plays a vital role in the formation and development of the brain and nerves. Furthermore, the cholesterol content in milk fat is lower than that of meat and eggs, thus helping to lower cholesterol levels in the body. Therefore, drinking more milk in your daily life can contribute to better health.
However, milk is not without its drawbacks. If milk is consumed incorrectly or if one's physical condition does not permit it, drinking milk can be harmful. Furthermore, excessive milk consumption can lead to anemia. Doctors have observed in clinical practice that many children suffer from iron and vitamin deficiencies due to over-reliance on milk.
The disadvantages of drinking too much milk:
1. It leads to excessive protein intake, which can harm health;
2. Milk is acidic and can dissolve calcium, leading to osteoporosis;
3. Increases the risk of developing diabetes and skin allergies;
4. It increases the risk of developing cancers such as breast cancer.
Avoid these three mistakes when drinking milk
1. Adding rice water or porridge to milk? Wrong.
Many people believe that adding rice water or porridge to milk can provide complementary nutrition, but this practice is unscientific. This is because rice water and porridge are mainly composed of starch, while milk contains vitamin A. Both contain lipoxidase, which destroys vitamin A. Therefore, to ensure adequate nutrition, they should be consumed separately.
II. Is thicker milk always better? False.
Many people feel that fresh milk is too diluted, so they add milk powder to it. However, the concentration of milk should be proportional to age, and should gradually increase with age. If infants and young children frequently consume overly concentrated milk, they may experience diarrhea, constipation, loss of appetite, or even refuse to eat. Over time, this can lead to failure to gain weight and may even cause acute hemorrhagic enteritis.
3. Does milk always need to be boiled? Wrong.
Generally, the temperature requirements for milk sterilization are not high; 70℃ for 3 minutes or 60℃ for 6 minutes is sufficient. However, if boiled at 100℃, the lactose in the milk will caramelize, and caramel can induce cancer. Additionally, boiling causes calcium in milk to precipitate as phosphate, thus reducing the nutritional value of the milk.
