October 10 on "Inter" was released edition of "utility program" dedicated to the milk.
1. Is it good for adult milk?
Natalia Kharchenko, gastroenterologist: "The milk contains a range of useful substances: proteins, vitamins B and D, calcium, potassium, phosphorus, selenium. Together with him the body receives essential fatty acids, a set of 10 essential amino acids, magnesium and zinc. So if you love milk, and you do not have lactose deficiency, which is accompanied by nausea and diarrhea, can drink milk regularly.
Now it is a lot of debate about what an adult does not need milk, because with age disappear enzyme systems, which it is digested. For the most part it is a myth that is associated with the concept of "secondary lactase deficiency." Most often it occurs in older people and can develop against other diseases, such as inflammatory processes or lack of enzymes in the gut. Removing the root cause, you can greatly improve the digestion of milk. Better yet - go to dairy products: yogurt, kefir, gerolakt. This will help make up for the amount required of calcium in the body. "
2. Can a vegetable milk replaced animal and used for diet?
"No one vegetable milk - oatmeal, coconut, rice or almond - is no substitute for cow or goat, - continues to Natalia. – Vegetable milk - this is not milk, and drink. Fashion for the exclusion from the diet of animal milk is no longer new. Someone ruled his intake from the diet because of the lack of enzymes for digestion, while others - because of discomfort after use. But if you refuse to cow's milk protein and calcium that is necessary to obtain from other sources. Will have to take additional vitamins and minerals, and it's chemistry. In products there is a special relationship between nutrients, which can not be repeated in any of the tablet. "
3. Is there anything in the milk antibiotics or bacteria?
Yaroslav Polyakov, Goods "Buy milk in questionable packaging on the market from an unknown seller - is very risky, because there is not possible to check the quality and compliance with health standards sellers. A milk from major manufacturers before to get on the supermarket shelves, control passes quality at all stages on the state of health of the cows on the farm to the chemical-physical analysis composition. Before the milk enters our glass it thoroughly checked at every stage of production, at least five times. And if it does not meet quality standards - it is found bacteria or antibiotics - the milk is utilized. "
4. How do I choose pasteurized, UHT or fresh?
Oksana Prokopenko, an expert on the quality of dairy products: "It is better to choose pasteurized milk with a shelf for a period of 7-10 days. When pasteurizing milk is treated at 65 degrees for 30 minutes, 75-79 degrees - 15-40 seconds, or 86 degrees - 8-10 seconds. Thus, the milk is harmless to human health in terms of its lack of harmful bacteria that may be in the milk and cheese. At the same time, thanks to the gentle heat treatment, the composition of vitamins and minerals of milk is as close to raw. Ultrapasteurized lasts a few seconds at a temperature of 135-145 degrees. This destroys a significantly greater amount of nutrients, but the shelf life grows up to 6 months. "
5. How to select quality milk?
"There are two ways to milk adulteration: Dilute it with water, or make non-dairy products - continues Oksana Prokopenko. – Therefore, first of all, read the label. The composition should be milk, and no additional fats, preservatives, stabilizers that can be added for longer shelf life. In no case do not purchase the product on the market at the end of the day, as well as the one with the package integrity is in doubt. Milk and dairy products - the most favorable environment for the development of harmful micro-organisms, which are very dangerous for the health. "
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