Milk is a food that contains all the basic elements necessary for growing children, since carbohydrates down fat, by way of proteins , vitamins and minerals. It only lacks the iron to make a complete feed.
For this reason milk is particularly recommended in the diet of children (growth period), but its consumption in large quantities by the adult harbors some drawbacks.
Milk is part of the diet of all animals, but there are only humans continues to be consumed by adults, in its original form or its products (butter, yogurt and cheese) . Outside the breast milk milks are the most consumed milk from cows and sheep. The infant in breast milk is strongly advised, at least until the age of one year. Breast milk contains all the elements in effect for the growth of the child, is not allergenic, and contains immunological and hormonal factors that protect children and promote growth.
Milk is part of the diet of all animals, but there are only humans continues to be consumed by adults, in its original form or its products (butter, yogurt and cheese) . Outside the breast milk milks are the most consumed milk from cows and sheep. The infant in breast milk is strongly advised, at least until the age of one year. Breast milk contains all the elements in effect for the growth of the child, is not allergenic, and contains immunological and hormonal factors that protect children and promote growth.
Properties
Milk consumption has several advantages, the main ones:
• Consumption of milk and milk products, adults, prevents osteoporosis (bone decalcification), which reached 20% of men and 40% of women. This prevention requires the absorption in childhood to 1000 mg per day of calcium , whether from the milk or other sources (fruits and vegetables).
• Consumption of milk, despite its high energy value, does a corresponding weight gain.Therefore, consumption of milk would not be a factor for obesity as important as fats or sugars.
• Many contemporary diseases such as hypertension, diabetes, heart failure, are the result of a disorder of calcium metabolism, which would further reinforce the need for adequate calcium intake and thus milk.
• Consumption of milk may have a preventive effect against cancer, particularly breast cancer.Cancer risk would decrease by half in effect among women who regularly drink at least three glasses of milk per day. The anticarcinogenic effect of milk is due to calcium, vitamin D, and a fatty acid, linoleic acid.
However, there are several disadvantages to the consumer (and especially the overuse) of milk:
• Humans are the only mammals who drink milk beyond the period of growth and that have osteoporosis (a disease that does not exist in animals). Asian populations, who consume little milk, are not much affected by osteoporosis than populations that consume high. It seems that calcium absorption is improved when milk consumption is moderate and in vegetarian diets.
• Milk is a major cause of food allergy, especially in adults. It would also be an aggravating factor in cases of arteriosclerosis and rheumatoid arthritis.
• Recent studies conducted in Finland, a country which is one of the largest consumers of dairy products but also has a high rate of diabetes, show that milk could be an aggravating factor of diabetes in susceptible children.
• Milk can be a cause of anemia in children, because it does not contain iron and may inhibit the absorption of iron from other foods.
• Milk is associated with various diseases such as sinusitis, headache, rhinitis, allergic skin diseases, the fatigue , asthma, nasopharyngeal infections.
• The adult is generally intolerant to lactose, the main sugar of milk. Lactose, in the intestine is separated into two molecules: glucose and galactose by an enzyme present in the gastrointestinal tract, lactase. This enzyme is present in children but it decreases over the years, until it disappears in adults, especially among Asians. Milk consumption, intolerant people, causes bloating and diarrhea, or, conversely, constipation in children intolerant. This intolerance to lactose by lactase deficiency, a genetic phenomenon is considered normal and common to all mammals. It is unclear whether the perpetuation of milk consumption in adults, especially the peoples of Northern Europe and their descendants, is the cause of the persistence of lactase.
• The industrial techniques for preserving milk, such as pasteurization (killing bacteria) and homogenization (which causes a "break" the fat in milk), would be an obstacle to the absorption of calcium.
• Hormonal products used to increase milk production in animals or indiscriminate use of antibiotics and poor control can cause adverse effects, yet poorly understood.
• Consumption of milk and milk products, adults, prevents osteoporosis (bone decalcification), which reached 20% of men and 40% of women. This prevention requires the absorption in childhood to 1000 mg per day of calcium , whether from the milk or other sources (fruits and vegetables).
• Consumption of milk, despite its high energy value, does a corresponding weight gain.Therefore, consumption of milk would not be a factor for obesity as important as fats or sugars.
• Many contemporary diseases such as hypertension, diabetes, heart failure, are the result of a disorder of calcium metabolism, which would further reinforce the need for adequate calcium intake and thus milk.
• Consumption of milk may have a preventive effect against cancer, particularly breast cancer.Cancer risk would decrease by half in effect among women who regularly drink at least three glasses of milk per day. The anticarcinogenic effect of milk is due to calcium, vitamin D, and a fatty acid, linoleic acid.
However, there are several disadvantages to the consumer (and especially the overuse) of milk:
• Humans are the only mammals who drink milk beyond the period of growth and that have osteoporosis (a disease that does not exist in animals). Asian populations, who consume little milk, are not much affected by osteoporosis than populations that consume high. It seems that calcium absorption is improved when milk consumption is moderate and in vegetarian diets.
• Milk is a major cause of food allergy, especially in adults. It would also be an aggravating factor in cases of arteriosclerosis and rheumatoid arthritis.
• Recent studies conducted in Finland, a country which is one of the largest consumers of dairy products but also has a high rate of diabetes, show that milk could be an aggravating factor of diabetes in susceptible children.
• Milk can be a cause of anemia in children, because it does not contain iron and may inhibit the absorption of iron from other foods.
• Milk is associated with various diseases such as sinusitis, headache, rhinitis, allergic skin diseases, the fatigue , asthma, nasopharyngeal infections.
• The adult is generally intolerant to lactose, the main sugar of milk. Lactose, in the intestine is separated into two molecules: glucose and galactose by an enzyme present in the gastrointestinal tract, lactase. This enzyme is present in children but it decreases over the years, until it disappears in adults, especially among Asians. Milk consumption, intolerant people, causes bloating and diarrhea, or, conversely, constipation in children intolerant. This intolerance to lactose by lactase deficiency, a genetic phenomenon is considered normal and common to all mammals. It is unclear whether the perpetuation of milk consumption in adults, especially the peoples of Northern Europe and their descendants, is the cause of the persistence of lactase.
• The industrial techniques for preserving milk, such as pasteurization (killing bacteria) and homogenization (which causes a "break" the fat in milk), would be an obstacle to the absorption of calcium.
• Hormonal products used to increase milk production in animals or indiscriminate use of antibiotics and poor control can cause adverse effects, yet poorly understood.
Cheese and butter
The cheeses have the same characteristics as the milk: they are high in fat, protein, and especially calcium and vitamin A. Butter, concentrated milk fat (it takes 20 liters of milk to make one kilogram of butter), by contrast contains very little calcium.
Composition
A liter of milk covers 30 to 40% of our daily caloric needs. Milk is rich in sugars, proteins and fats.
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