The benefits of breast milk for a small person are not questioned, but the holy name of cow milk is being attacked more and more often. There is even a stereotype that it is harmful for adults to drink cow's milk. Zozhnik understands whether to bypass the dairy department in the store.
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By the way, we have already written in defense of milk the texts “Why it doesn’t fill with milk” and “5 facts about the hormone in milk”, now let's deal with the myths and the truth and milk in general.
To begin with, let's check the terms: what is “ milk ” according to the law. There are many rigidly regulated formulations. For example, “Whole milk is milk whose constituent parts have not been affected by their regulation,” says the federal law “Technical Regulations for Milk and Dairy Products”.
But the name " dairy product " is quite common - it consists only of milk without non-dairy proteins and fats.
Fans of primary sources can get acquainted with all 102 terms of dairy products in article 4 of the law.
And now - to the myths and "conventional" opinions.
Myth: “Adults don’t need milk”
One of the most famous myths about milk is that it is useless and even harmful for adults due to the fact that, supposedly, with age, a person loses the ability to digest it.
In fact, with the exception of a small percentage of people with lactose intolerance, adults can and should drink milk . The main plus of milk is a balanced composition of many useful substances and trace elements for humans.
For example, calcium from dairy products is absorbed much more easily than from other sources, because in milk it is adjacent to protein, which facilitates its “extraction” by the body. According to the American College of Rheumatology journal Arthritis Care & Research, a glass of milk a day slows the development of arthritis .
Here is an important reminder about calcium from the Russian Academy of Medical Sciences:
In addition, the normal level of vitamin D, which is rich in milk, supports the production of serotonin, the hormone of happiness .
Peter Elwood, chief epidemiologist at a hospital in Penarth, Wales, studied 5,000 men for 10 years and found that those who ate milk and butter (instead of margarine) had the lowest risk of suffering a heart attack.
The benefits of breast milk
The chemical composition of this component is truly unique. The structural elements of this product are:
- Vitamins (A, groups B, D, C, K);
- Trace elements (Ca, K, Mg, iron, zinc);
- Carbohydrates;
- Proteins;
- Fats;
- A set of specific antibodies;
- growth hormones.
The number of these components is balanced, so the body of a newborn child does not run the risk of experiencing a deficiency or excess of certain biological elements.
Myth: “milk is “alive” and “dead”, live contains “beneficial” bacteria”
In fact, there is no "live" or "dead" milk. There are no such beneficial bacteria that live in milk, they can be harmless, but not beneficial. Milk is valuable for humans due to calcium, protein and other trace elements, but not due to the presence of bacteria in it .
For the same reason, do not confuse sour milk and yogurt. The latter is obtained in the process of proper production, with the addition of safe starter cultures. And sour milk at home is spoiled, E. coli could also cause it to sour .
Is it possible for an adult to drink breast milk
The rich chemical composition of the natural maternal product determines its benefits not only for the body of the newborn, but also for older people. In developed countries, this natural product is prescribed as an additional therapy for severe and oncological diseases.
Countries such as the UK and China have developed entire technologies for making food products based on breast milk. From the point of view of benefits for adults, this component is considered as an energy cocktail that strengthens the body's immunity and restores strength after a long illness.
If a person in adulthood does not have problems with the functional state of the pancreas, then moderate consumption of breast milk will not cause negative consequences. If we talk about the use of the so-called early milk, then this product contains colostrum residues, which stimulates the formation of new DNA chains. This action is especially valuable for people experiencing problems in the immune system.
It is not uncommon for couples to work together to solve the problem of excess milk production. In order for a young mother not to face the problem of lactostasis and mastitis, her husband can help her in matters of timely emptying of the mammary glands.
If a trusting relationship is initially established between the spouses, and the man does not experience a feeling of disgust, then this practice contributes not only to the preservation of women's health, but also to the harmonization of the psycho-emotional background within the family.
In the event that a person suffers from autoimmune diseases, severe allergies, as well as joint pathologies, this product will act as an effective tool to maintain the whole body and normalize the functional state of the immune system.
Myth: “healthy milk comes from a cow”
Fresh milk does have antibacterial properties - but only during the first 2 hours after milking. After that, bacteria begin to multiply in it, which enter the milk upon contact with the environment. Therefore, buying fresh milk for bottling, even if it is from a farmer you know and respect, is risky .
On modern farms and industries, everything possible has long been done to exclude the contact of milk with a harmful environment and even with air. Through sealed pipes, milk enters no less sealed containers, which deliver the milk to the plant. Ideally, to which responsible producers aspire, less than the mentioned 2 hours pass from the moment of milking to the processing of milk.
It can cause acne
Dairy products are widely known to have an inflammatory effect. The thing is that the breakdown products of lactose spur the inflammatory process. If you drink milk every day, the inflammation never stops and acne doesn't go away. Avoiding dairy products will help you stabilize your skin. If you want something dairy, limit yourself to plain yogurt or kefir - these products are not as dangerous for your skin as milk.
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Myth: “store-bought milk is GMO and antibiotics”
Antibiotics must not be added to any kind of milk, whether it is pasteurized, ultra-pasteurized or sterile. Thoughts about GMOs (which are harmless anyway) are often triggered by the term "homogenized" - but they are completely different concepts. Homogenization is bringing milk to a single fat content indicator, the very familiar 1.5%, 2.5%, 3.2% and others. Indeed, even the same cow, depending on nutrition and mood, gives milk of different fat content, so it is brought to a common denominator either through enrichment with fats, or vice versa - defatting.
It can cause digestive upset
Bloating is unpleasant, but it's far from the worst situation in the world. Often it is not even accompanied by discomfort. However, drinking milk daily can lead to more serious problems. Bacteria in milk can cause imbalances in the gut. As a result, a digestive disorder will develop, which over time can even lead to a deterioration in attention and migraines.
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“Ultrapasteurized” is the best way to pasteurize milk
Pasteurization is the process of heating liquid products or substances once at 60°C for 60 minutes or at 70-80°C for 30 minutes. This technology is used to disinfect food products, as well as to extend their shelf life. At home, pasteurization is often used as a way to produce homemade products. During pasteurization, the vegetative forms of microorganisms die in the product, but the spores remain in a viable state and, when favorable conditions arise, begin to develop intensively. Therefore, pasteurized products (milk, beer, etc.) are stored at low temperatures for only a short time.
There is also sterilization - the complete release of milk from all types of microorganisms, including bacteria and their spores, fungi, virions and other microorganisms. Milk during sterilization is kept at a temperature above 100°C for 20-30 minutes. If we talk about milk proteins (this is mainly casein, as well as albumins, lactoglobulins, immunoglobulins, etc.), heat treatment changes their functional properties (solubility, wettability), but does not affect nutritional qualities. As for fats, thanks to the process of homogenization (pushing through fine filters), which is carried out before pasteurization, large fat droplets are broken into smaller ones, which increases their surface and significantly increases digestibility.
However, there are more modern methods - for example, ultra -pasteurization . It is ultra-pasteurized milk that is gradually expanding space on the shelves of supermarkets (sometimes the word “terrible” for ordinary people “ultra-pasteurized” is written small on the packaging, leaving only the familiar “pasteurized”).
In 1989, the American Institute of Food Industry (IFT) recognized UHT technology as "the most important achievement in food science of the 20th century . " UHT allows you to produce high-quality drinking milk that does not need to be boiled. The liquid is heated for 2-3 seconds to a temperature of 135-150 °C and immediately cooled to 4-5 °C.
In this case, pathogens and microorganisms are completely destroyed. Milk after such treatment is stored for 6 weeks or longer at room temperature: in this way, microflora and bacterial spores are removed, which lead to sour milk, and natural beneficial properties are preserved with minimal loss. What is especially important is that under these conditions milk sugar (lactose) is not destroyed, and mineral salts (calcium, for example), vitamins and valuable enzymes retain their properties.
Author: Anna Stoyanova
Sources:
- Increasing Dietary Potassium – Find Out Why Most People Need to Consume More of This Mineral, Antinoro RD, JD, LDN, Linda, Today's Dietitian, Vol. 14 no. 12 P. 50, Accessed 13 February 2014.
- Lanou AJ, Berkow SE, Barnard ND. Calcium, dairy products, and bone health in children and young adults: a reevaluation of the evidence. Pediatrics. 2005;115:736–743. Accessed August 19, 2015.
- All about cheese making, https://syrodelkin.ru/pasterizaciya-ultrapasterizaciya-i-sterilizaciya-moloka.html
- "Russian newspaper"
- New Scientist 1991: 17.
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Microorganisms in the product
Microorganisms bring unpleasant consequences from drinking raw milk from cattle. They live in the body of a cow, causing pathogenic processes. With the course of the disease, they are transferred to the product. Often the use of such a product is called into question not only for humans, but also for offspring.
tuberculosis bacillus
An infectious disease almost completely affects the body of cattle. When the infection passes to the udder, then blood or curd mass may come out of the nipples. The dangerous bacterium tuberculosis is transmitted from a sick cow with milk.
If the product is consumed raw, E. coli enters the person. It is able to survive in his body and cause a chronic form of the disease. In cow's milk, the amount of the pathogen is proportional to the degree of infection of the animal from which it was received. It is worth mixing milk yields from different cows, a larger volume of milk will be infected.
In this case, dairy products made from unboiled milk are also dangerous for humans. There are more tubercle bacilli in cream and sour cream than in the original source. They are active for a different period:
- in butter for three weeks;
- in ordinary cheese up to two months;
- in Swiss cheese for more than six months;
- in the milk itself, the stick lives for nineteen days.
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The threat is heightened by the fact that many dairy products come to retail chains. As a result, a significant number of consumers become infected. It is enough to heat the milk to fifty-five degrees, the tuberculosis bacteria die in four hours. And if you boil it, their death will come in five minutes.
Brucella
Brucellosis is a serious contagious disease. Brucella live long enough in the environment. In a herd where an infection is detected, approximately seven percent of the heads will have contaminated milk. By using it, you can become infected.
Microbes remain in the product for ten days. With poor-quality processing, they turn into cheeses (activity up to forty days), sour milk (up to seven days) and other delicacies. With brucellosis, milk from under a cow is dangerous and must be poured out or handed over to enterprises for mass processing.
FMD virus
This virus is transmitted by airborne droplets, but also with milk. Not only a person can get sick with foot and mouth disease, but also dogs, cats that use the product.
Sources of infection:
- fresh milk and cheese, curdled milk, whey from it;
- scratches on the hands, which get germs during the care of sick animals.
In this case, milk from under the cow is poured into sores and vesicles on the human oral mucosa, temperature and lethargy. The virus lives in the body for about two weeks.
To make cow drink harmless and non-hazardous, you need to remember the following:
- in chilled milk, the virus is stored for almost fifty days;
- in fresh at a temperature of 37 degrees, it dies in half a day;
- in sour milk and in the manufacture of cheese perishes.
The only way out is to boil the milked milk.
Leukemia
Animals are infected with the leukemia virus from each other through blood, milk or direct contact.
Objects, bedding and tools store the microbes of the disease and are easily picked up by a healthy individual.
Studies have led to the fact that a person cannot catch leukemia from cattle. But at the same time, experts still do not exclude such a scenario.
Even if infection is suspected, milk from clinically healthy animals is processed. Pasteurization or sterilization is required. The product is dangerous for the fragile body of children.
To kill the virus, a temperature just above seventy degrees and twenty seconds of boiling is enough. But even after such a procedure, the milk of a leukemic cow should not be consumed by a person. Pasteurized milk can be fed to animals. In this case, the answer to the question of why milk from a cow with a leukemia virus is dangerous is the likelihood of cancer in humans.
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Helminths
The defeat of the body of cattle with worms sometimes ends in death. They lead to a decrease in the quality and quantity of milk yield. Treatment must be organized without fail, otherwise the infected individual will become intoxicated and exhausted.
Of particular danger to humans is milk, which contains drugs recommended for the treatment of cows. Medicines reduce the activity of helminths and destroy them. But at the same time, medicines are absorbed into the gastrointestinal tract, into tissues and organs.
In general, the funds are well tolerated by animals. However, you can not drink the resulting milk for three days. After the mandatory boiling procedure, the product is given to calves or other pets. It is advisable to handle milk in special clothing, do not eat food and keep hands clean.
Tularensis
A small bacterium with California roots captures cattle, rodents, birds and humans. Tularemia leads to fever, intoxication, and damage to the spleen, liver, and lungs. In cows, milk production is significantly reduced.
The bacterium is very fond of low temperatures. But this does not mean that it is not in the fresh milk of a cow's body temperature. She shows amazing vitality and is able to infect anyone through milk.
In an acidic product and cottage cheese, microbes are active for two days, in frozen milk they live for more than three months.
The disease is widespread in Russia, so livestock breeders should be on the lookout. You can defeat the bacterium with high temperatures - over sixty degrees, the milk is heated for about ten minutes. If you boil at a hundred degrees, then two will be enough.
Mastitis
Inflammation of the udder is fraught with not only health problems for the cow, but also the dangers of drinking milk from her. During the period of illness, foreign substances can be found in a bucket with a fresh product:
- cereals;
- traces of clots and blood;
- with the development of a severe form of mucus and pus.
The appearance of such milk and the changed taste do not inspire confidence in the consumer. Although after milking is completed and mixed with the product of a healthy animal, it is more difficult to isolate impurities.
Igor Nikolaev
auto RU
Mastitis is usually treated with antibiotics. Such therapy prohibits the consumption of milk and its sale. Even boiling is not able to cope with the problem. Usually the hazardous product is disposed of.
More on the topic: How to find out if a cow has mastitis?
hormones in milk
Many people are concerned about the presence of hormones in milk. After all, cows are also milked during pregnancy, when the level of estrogen in their body rises 20 times. Is this amount of female hormones dangerous for a person?
One study links high estrogen levels to the risk of uterine, breast, and ovarian cancer. However, breastfeeding biologists from the University of Wisconsin (USA) do not see such a danger. They explain this by saying that humans are mammals. All humans are fed milk during infancy. But not a single child had hormonal problems during breastfeeding.
Scientists from the University of Ljubljana (Slovenia) studied the effects of estrogens from milk on the body of mice. The experimental animals showed no health problems. The researchers concluded that problems in the body occur when very large doses of estrogens are administered. Milk does not contain such a huge amount of hormones.
Dairy products are healthier than milk
The custom of fermenting milk exists in almost all human communities that keep livestock. During this process, lactose is partially destroyed, and casein is prepared for absorption by the body. End products such as yogurt, kefir and curdled milk are often perfectly digested by those who cannot drink fresh milk.
Butter and cream are low in lactose or casein and are therefore generally well digested in their natural form, even by those who are lactose intolerant. For all that, fermented or sour cream butter and sour cream are still better digested.
People who are completely intolerant of milk protein can use ghee - clarified ghee according to a traditional Indian recipe, from which the dry residue of milk has been removed.
Highly concentrated casein cheese is well tolerated by some and completely avoided by others. Raw milk cheeses contain a complete set of enzymes and are therefore better digested than cheeses made from pasteurized milk. Natural cheeses made from pasteurized or unpasteurized milk are best digested when eaten chilled. Processed cheeses contain emulsifiers, thinners, phosphates and hydrogenated oils and should be avoided.
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Harm of milk for adults
Scientists have found that in children who do not consume milk, bone fragility increases. They are more prone to fracture. In adults, no such dependence was found. Despite all the benefits, the product can be harmful to health:
- The content of hormones stimulates the risk of developing cancer;
- Indigestion. With an allergic reaction to milk, a rash, diarrhea, nausea and vomiting, sore throat and other unpleasant symptoms can occur;
- It is not recommended to treat colds with milk. The product enhances inflammation and increases the secretion of mucous membranes;
- The preservatives that many manufacturers add to extend the shelf life reduce the benefits of the product and spoil the natural intestinal microflora.
In case of intolerance to milk, plant analogues should be preferred. Coconut, rice, almond milk will be an excellent source of vitamins, minerals, amino acids without harm to health.
It may not be helpful in magnesium deficiency
If you don't have enough magnesium in your body, you won't be able to get the full benefit of the calcium present in cow's milk. If you drink milk every day, keep an eye on your magnesium intake as well – levels can be increased either with a vitamin complex or with dietary changes.
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Digesting pasteurized milk is dangerous to health
Pasteurization reduces the body's absorption of the mineral components of milk, such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur, as well as many trace elements.
There are indications that pasteurization alters lactose, making it easier to absorb. This, and the fact that pasteurized milk puts unnecessary stress on the pancreas, causing it to produce digestive enzymes, may explain the connection between milk consumption and diabetes that has been observed in civilized countries.
Finally, let us mention that pasteurization destroys all enzymes in milk: in fact, it is the absence of enzymes that is the criterion for success when checking milk after pasteurization. Enzymes contribute to the absorption by the body of those elements that serve as a building material for it, such as calcium. This is why those who drink pasteurized milk may still suffer from osteoporosis. After all, it is raw milk lipase that helps the body digest and absorb milk fat.
After pasteurization, chemicals are often added to milk to suppress odor and restore taste. Synthetic vitamins D2 or D3 are added, the former being toxic and thought to be associated with heart disease, while the latter is poorly absorbed.The final abuse to which the unfortunate product is subjected is homogenization, the connection of which with heart disease has also been established.
Skimmed milk powder is added to the most popular varieties of milk sold in American stores - one percent and two percent. Industrial methods of water separation lead to the oxidation of cholesterol, as a result of which it becomes harmful to the arteries. In addition, high-temperature drying produces a huge amount of cross-linked proteins and nitrate mixtures, powerful carcinogens, as well as free glutamic acid, which is toxic to the nervous system.
Modern pasteurized milk, stripped of its enzyme content, puts a terrible strain on the digestive system. In the elderly, and in those with milk intolerance or hereditary indigestion, such milk passes through the body without being fully digested and can accumulate in the tiny villi of the small intestine, preventing the absorption of vital nutrients and facilitating the absorption of toxic substances. The result of this is allergies, chronic fatigue and a great many diseases of a degenerative nature.
Is it possible to use dry milk
This product is made by evaporating liquid from ordinary milk, due to which the product acquires a different shape and composition. The shelf life of powdered milk is much longer than regular milk. The release of a dry product is regulated by various GOSTs, which ultimately makes it possible to obtain a powder approved for use in the daily diet.
During heat treatment in such milk, vitamins are almost completely neutralized, but trace elements remain almost in their original volume. Powdered milk is indicated for a number of diseases and conditions. It is included in the human menu after major operations, with some diseases of the stomach and intestines, as well as to normalize sleep. Due to the high content of potassium and magnesium, the condition of the heart and vascular walls improves.
You should not use powdered milk if you are allergic to milk protein or if you have lactose deficiency. . In addition, such a product is eaten with caution with impaired functions of the gallbladder and pancreas.
Powdered milk contains a lot of oxysterols, which have a negative effect on blood vessels. If the dry product is consumed too often, cancer may develop.
Milk is definitely necessary not only for children, but also for adults. However, in order for this valuable product to bring only benefits, you need to know a sense of proportion.
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