contents

Pros and cons of natural milk components

Calcium, fatty acids and microRNAs in the milk

natural milk ingredients - © CC0 - Poxabay - Engin_Akyurt

The pros and cons of natural milk ingredients: The main ingredient in milk is 80 percent water. The remaining portion includes carbohydrates, protein, milk fat, vitamins, hormones and minerals. The calcium content is highest in milk compared to other foods. Especially in growth calcium provides strength in the teeth and bones and supports the muscle function. This can be achieved, for example, with a quarter liter of milk and two slices of cheese. Some scientists argue that high milk intake leads to hyperacidity and this leads to harmful calcium release from the bone. This view is refutable, as this is not solely responsible, but the sum of ingested acidic foods, which also includes coke, coffee, alcohol. A healthy body is able to keep the pH constant, for example by increasing the excretion of acidic urine. The calcium content, however, plays a big role when taking medications. Tablets and drops should not be washed down with milk. In particular, antibiotics become weaker in effect because they form sparingly soluble complexes with calcium. Similarly, fluoride and anti-osteoporosis agents react.

Organic milk - © CC0 - Pixabay - chapmanizer

Organic milk

Organic milk enjoys a good reputation for its higher levels of healthy omega-3 fatty acids and vitamins. As a major vitamin D source, milk can strengthen the immune system. The growth factor IGF (insulin-like growth factor) is discussed as the cause of increased growth when children and adolescents drink a lot of milk. Some adolescents suffer from increased milk intake from acne. In fact, certain factors seem to promote acne formation. However, researchers confine that this mainly plays a role in adolescents who have a genetic predisposition to acne formation. Also, to influence the activity of genes is intensively researched. Small RNAs, the so-called micro-RNAs, which are present in milk as well as in other plant foods or in eggs, were of particular interest. At present, there are no convincing studies that plausibly explain a positive or negative effect.
Letztes Update: 07.07.2019 14:52