The benefits and harms of milk
What we hear or read about the benefits or dangers of milk is often confusing.
What we hear or read about the benefits or dangers of milk is often confusing. In fact, to whom and which milk is better to drink?
• Whole milk contains more calcium than nonfat.
Actually not: in 200 ml of whole milk (more than 3.5% fat) contains 276 mg of calcium, and in low-fat - 299 mg. Gastroenterologists recommend milk 2.5%, since with this fat content, vitamins and calcium are absorbed as much as possible.
• Milk protein negatively affects the state of blood vessels.
There was a hypothesis that casein (one of the types of milk protein) promotes compaction of the vascular walls, but it has not been scientifically confirmed. On the contrary, many doctors claim that people with heart and vascular diseases should often include dairy products in their diet.
• Milk is only good for children.
This is far from the case. People with lactose intolerance are quite rare, namely milk is not recommended for them. Milk is rich in vitamins and valuable enzymes, in addition, it is the main supplier of calcium and phosphorus. And milk calcium is absorbed by the body much better than calcium from other products. Therefore, milk and dairy products are recommended for children, adults and the elderly.
Cranberries - the only berry that retains its beneficial properties even after a year of storage in the freezer. It is rich in vitamin PP, contains potassium, iodine and magnesium - it is not in vain that it is considered medicinal. For example, Chinese scientists have proven that eating cranberries can help not only with inflammation of the bladder, but also significantly reduce the risk of stomach ulcers: its organic substances fight the bacterium helicobacter pylori, which causes ulcers
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Potassium-rich foods reduce the risk of stroke. According to Italian researchers, an additional 1640 mg of potassium per day reduces the risk of stroke by almost 20% (the daily norm for adults is about 4700 mg of potassium). A lot of potassium contains: dried apricots (1880 mg per 100 g), raisins (1020), almonds (780), parsley (760), peeled potatoes (630) and bananas (400).
Porridge is an extremely useful product if you choose the cereal and cook it. According to Alla Shilina, a dietitian, an endocrinologist of the highest category and an expert at the Herbalife Scientific Advisory Board, you need to try to eat porridge every day, and the most useful option is porridge made from whole grain: the higher the degree of processing of grain, the more carbohydrates and less fiber! How to cook porridge? Cereals, especially oatmeal, are best boiled in water with milk in a 1: 1 ratio. This will enhance the beneficial properties of both products - milk and oatmeal.
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