MILK And Weight Loss
Homogenisation is the process that unifies the milk and cream content, it saves you the effort of ‘shaking the milk’ but places great effort on the body later. During homogenisation, the fats in the cream and milk get pulverised and fragmented. These ‘minute fats’ are able to ‘hide’ from the lymphatic system, which is designed to initially process and filter all digested fats. The milk fats are able to enter the bloodstream directly and may accumulate to cause problems with the heart and circulatory system More fat enters the bloodstream from homogenised milk than from unprocessed cheese, cream or butter.
Pasteurisation is the process where raw milk is heated to 62°C for 30 minutes or 161°C for 15 seconds. Pasteurisation was implemented to protect the community against possibly harmful bacteria in batches of spoilt milk from the dairy farm. It is recognised that the pasteurisation process does not eliminate all bacteria and micro-organisms. In addition, pasteurisation may also alter the protein structure of milk, as heating breaks and ‘tangles’ the protein molecules and makes them difficult to digest or break down. For better digestion, pasteurised milk can be reboiled quickly to help dismantle the ‘tangled’ protein molecules.
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For many centuries, this practice of boiling raw milk quickly has maintained a sterile product and according to modern research, it does not destroy the nutritional value.
The calcium content of milk is possibly the main media marketing factor, especially for the prevention of osteoporosis. Calcium is required to promote strong bones. Milk does supply calcium, but considering the fact that many people are lactose intolerant, it cannot be classed as the ideal calcium food. Foods such as natural cheese, yoghurt, carob, tahini, tofu, almonds, green vegetables and salmon are full of calcium (refer to chart above).
Other associated factors with osteoporosis are just as vital as the calcium intake: lack of sunlight, lack of weight-bearing activities, menopause and hormone action, lack of other minerals, and unstable supply of calcium
The efficiency of calcium absorption can vary considerably. Ideally, maintain a regular intake of calcium foods rather than large amounts in one day. The body adapts to a pattern of calcium absorption. Ideally, a good serve of yoghurt an hour before bedtime provides maximum value, as during sleep the body will require calcium and when it is not available, bone ‘demineralisation’ may occur during the long hours of sleep. Vitamin D sunlight will promote calcium absorption. Rest easy with a regular intake of yoghurt as calcium promotes a good night’s sleep and yoghurt does not have the lactose ‘problem’.
The iron content of milk is really overestimated; it is best not to rely on milk for iron. The RDI for children from 1-10 years is 10mg. For the daily iron supply, approx.20 cups of milk is required! Also, most other minerals, vitamin A and B vitamins are undersupplied. Milk provides a basic supply of a few nutrients together with a range of possible adverse factors, as mentioned. In some children, excess milk intake has lead to anaemia and leukaemia.
NOTE: d.v. refers to the daily value for women 25-50 years, refer to RDI chart for adult male and child values.