MILK AND MILK ALTERNATIVES
Do you consume milk? Do you know how milk influence on your body? Do you know what are the alternatives for milk consumption?
Milk is today one of food products that are most consumed, alone or in addition to other foods. Milk is a natural white-yellow liquid with a sweet taste, and it is produced by the mammary gland of females, in more than 4000 species of mammals. In the first days of life, milk is the indispensable food her newborn cubs as it contains all the nutrients and protective substances necessary for their normal growth and development. Humans are the only species that consumed milk all life, and we consumed the milk of other mammals.
People usually consume cow’s milk. Unfortunately, the most consumed is industrially processed milk, and not fresh untreated. The cow is the perfect natural machine that produces milk, cow is ruminant, her stomach consists of four parts and a cow chew the food, then return and re-chews. This process is carried out in order to vegetable fibers degrade into smaller components that are easier to digest. For this operation, the cow’s daily production is 50l of saliva, which is alkaline and helps to maintain the correct pH value of digested food. Besides the saliva in the degradation of cellulose from plant foods, helps microorganisms residing in the digestive system of ruminants. Processed, industrial milk is going through the process of pasteurization and homogenization. Homogenization is the process of breaking up the fat molecules under pressure, into very fine particles, it is conducted at high temperature, and it changes the composition of the milk, color and flavor. Homogenization is the process of breaking the fat molecules under pressure into very fine particles, is carried out at high temperature, and it changes the composition of the milk, color and flavor, it is used for preventing the formation of cream in milk. Pasteurisation is a process of rapid heating of milk to a high temperature, after which the milk is rapidly cooled, it is used for prolonging durability of milk and killing the microorganisms. During the pasteurization of milk, when the milk is rapidly heated to a high temperature in addition to the destruction of pathogenic bacteria are destroyed also a useful lactobacterias. The heating changes the structure of milk proteins, that even become harmful to health and are more difficult to digest. Pasteurization completely destroys enzymes that we need during the decomposition and digestion of milk, completely destroy the vitamins B12 and B6, vitamin A, vitamin D, vitamin C, kill the helpful bacteria, denature the milk protein, which becomes difficult to digest, and prevents the absorption of calcium from milk. For all these bad process milk becomes one of the strongest allergen. With the consumption of milk are connected many diseases, digestive disorders, allergies, tooth decay, osteoporosis, arthritis, at children with growth problems, heart disease and cancer. The most important nutrients, such as vitamins A and D which are used for the assimilation of calcium and protein, short and medium long chain fatty acids, which strengthen the immune system, and CLA (conjugated linoleic acid) is found in milk fat, which is lost in homogenization process. Very detrimental effect on the milk has a diet of cows, which are today feed on prepared foods, bone meal, soy flour, grains and industrial waste. Also from the cows, in the milk are exceed antibiotics and growth hormones with which are treated cows in the milk industry. Milk also contains manure, with each glass of milk, in your body you consume millions of skin cells and manure. In the milk industry, cows have udders often swollen and bloated, as symptoms of mastitis, so udder bleeds, then bacteria and blood are mixed with milk. One of the main culprits for this are growth hormones, that is given to cows to increase milk production. Cows produce milk for their young, not for people. In order that cows still produce milk, cattle breeders must constantly bred cows. The cows are not built to produce so much milk, so often suffer from painful udder infection, called mastitis. When they milked, manure and bacteria from the infection are mixed with milk.
Today there are many alternatives to milk, which are healthier. Today we have almost in every grocery oatmeal, rice, almond, coconut and soya milk. Almond milk has at least sugar between all types of milk, and do not contain cholesterol, natural fat and lactose. Almond milk is a good source of vitamin A, vitamin D and magnesium, but it has a lot of proteins and calcium. Soya milk does not contain cholesterol, has a low fat content and no lactose. Soya milk is a good source of protein and potassium, and vitamins A, B12 and D. Soya milk contain proteins almost like a cow milk, while the calorie is poorer. Rice milk almost never causes allergies, since it does not contain lactose, and very rare is case of allergy to rice. Rice milk is containing a maximum of carbohydrates, but it is poor in proteins, calcium and vitamin D which are often artificially added to enhance the quality of the milk. Oat milk has a high proportion of carbohydrates and sugar, there is no cholesterol and it is a good source of folic acid and vitamin E, but is poor in protein and fiber. Coconut milk is very easy to make at home, because what is sold under the coconut milk, is more drink from the coconut, as it contains a very small proportion of coconut. Right coconut milk except many positive effects, is a real energy bomb, which in 100g has 552 calories, 57 g fat, 13 g carbohydrates and 6 grams of proteins.
Nutritional value per 250ml milk
|Cow’s milk, low fat milk||Soy milk||Rice milk||Almond milk||Coconut milk||Oat milk|
If you would like to know more about milk alternatives and milk hazards, join us in our program, led by Mrs. Maja Zupančič.