Although milk is very nutritious, it is not suitable for everyone to drink milk, and you may have heard a term: lactose intolerance.
Lactose is a type of sugar contained in milk that must be hydrolyzed by lactase to be absorbed. In people with lactase deficiency, the lactose in the milk cannot be completely digested and absorbed and remains in the intestinal lumen, resulting in lesions.
What should I pay attention to when drinking milk?
1. It is not advisable to drink milk on an empty stomach in the morning
Because the gastrointestinal peristalsis is fast when the human body is fasting, the nutrients in milk are often rushed into the large intestine before they can be absorbed.
In addition, the method of drinking milk in large mouths is not enough, because this will reduce the chance of mixing with saliva in the mouth, which is not conducive to digestion and absorption. It is best to eat some biscuits, pastries, etc. before drinking milk, or drink milk while eating snacks.
2. It is more advantageous to drink milk at night
Scientific research has found that calcium metabolism in the human body will have a special law: at night, especially at midnight, the plasma calcium content will appear a "low", forcing the body to transfer some of the calcium in the bones through the regulatory mechanism to supplement.
In this way, although the calcium in the blood is temporarily maintained, the calcium in the bones is reduced. Milk is rich in calcium, so drinking a glass of milk before going to bed can compensate for the body's need for calcium at night.
3. Milk should not be boiled with sugar
Milk is rich in amino acids, and the lysine in milk reacts with sugar at high temperatures to form a new compound - fructosyl amino acids.
This substance can not be digested and absorbed by the human body, but affects human health, milk is best to drink fresh, such as too cold and slightly heated.
The thicker the milk, the more nutritious it is
Many people think that the thicker the milk, the more nutrients the body gets, which is unscientific.
The so-called "thick" of milk is some because parents put more milk powder and less water when preparing formula milk powder, and want to make the milk out of the milk less moisture and higher concentration of nutrients.
Others refer to the "thick" taste of some brands of milk, which is actually the merchant artificially added flavors, thickeners and stabilizers to the milk, so that the taste of milk becomes very fragrant.
Correct approach: Formula milk powder has a strict proportion of water and powder in brewing, and parents do not have to deliberately add more milk powder, otherwise it will exceed the lactose content and increase the burden on the child's kidneys.
The concentration of fresh milk does not feel too viscous, and consumers do not have to blindly pursue a thick and smooth taste.