Can you eat raw eggs in Japanese cuisine with confidence? Double Eleven sold to burst bird's nest, in the end is it useful? The packaging says 0 fat but the heat explodes, what kind of truth is hidden behind the pseudo-healthy food?
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"Tons of tons and tons", a bottle of milk under the stomach, contentedly burped milk, so happy!
For many big friends, the ice can not be drunk, but the milk that can be drunk from childhood to large can not be less than a day.
It's just that after drinking milk for so many years, will you really pick it?
The milk sold on supermarket shelves is not only high in price, but also has a long shelf life. More critically, there are too many types of it, such as these:
This is only a small part of the division according to the national standard. New tricks for dairy merchants are emerging, buffalo milk, camel milk, coconut raw milk...
Rushing to the "big brand" or a few words on the packaging to put down the order, the result of buying home and drinking only to know that I stepped on the pit:
"Obviously it's fresh milk, why is the milk smell so light?"
"What is the ghost of the small words written on the package, the restored milk and the concoction milk?"
"Why is the first ingredient in the ingredient list water ???"
"Why do you have diarrhea after drinking?"
There are too many pits to buy milk.
First of all, it is the "skim milk" that many players who are losing weight often choose.
At first glance, the advertisement of "skim milk can lose weight" seems to have some truth - fat, protein, carbohydrates are the three culprits of fat, skim milk removes fat, can it reduce a part of the calories?
Yes, skim milk has improved in calories, but the fat content of milk is not high, and after skimming, it reduces the calories of 1 apple (50 to 60 kcal) compared to whole milk.[11]
Does skim milk, which loses a lot of nutrients, really make people lose weight?
Not easy to say. A study based on 120,000 people tracking their 4-year diet and their weight changes found that weight gain was associated with intake of refined grains, sweets, and desserts. As for milk, whether it is low-fat milk or whole milk, it has little to do with weight change at all [12].
Instead, skim milk removes the fragrant fat, and the pure milk with a rich milk aroma becomes a boiled water-like taste. Filled a bottle of skim milk, sorry, the stomach is more hungry, people are more hungry, really want to eat a big meal immediately.
Another "red man" in the milk industry strives to make milk more "nutritious" by adding other nutrients, such as calcium, vitamins, dietary fiber, DHA, etc.
This is the so-called "nutrient-fortified formula milk".
Take "calcium fortified milk", that is, "high calcium milk" on the market, how much calcium is contained, so that almost all parents and parents have a special love for "high calcium milk"?
The national standard stipulates that in order to label "high calcium milk" on the packaging, the content of calcium should reach a certain limit (≥ 15% NRV per 100 ml), that is, higher than 120 mg / 100 ml is high calcium milk. The milk itself, the calcium content is not low, each 100 ml contains about 100 ~ 120 mg of calcium.
(High calcium milk and fresh milk on supermarket shelves are placed together)
This is just the label content of the merchant. The true calcium content in "high calcium milk" can be at least 80% of the declared content.
An experiment measured and compared the calcium content of several commercially available high-calcium milks with ordinary pure milk, and found that high-calcium milk was only a little more than pure milk.
For example, a brand of high-calcium milk measured in the test had a calcium content of 107.4 mg/100 ml, while the calcium content of pure milk was 97.3 mg/100 ml, which was not much different [8].
The additional calcium added to high-calcium milk on the domestic market is generally inexpensive calcium carbonate. Unlike the calcium contained in milk itself, inorganic calcium salts such as calcium carbonate have a low solubility, although the calcium content is not low [9].
And merchants do not dare to add a large number of them. The amount of calcium carbonate in the range of 0.5‰ to 2‰ will appear white precipitation, and the amount of milk that is not easy to add will affect the taste and appearance of milk [10].
When high calcium milk is added to calcium carbonate, some vitamin D is often added. The latter is very beneficial for calcium absorption.
For people who are deficient in vitamin D, high calcium milk may have a calcium supplementation effect.
As for ordinary people, there is no need to deliberately buy high-calcium milk. In addition to milk, coupled with the high-calcium foods supplemented in the normal diet, more sun exposure, generally can meet the daily calcium demand.
Not a "healthy eater", may not pay much attention to what is organic milk.
The biggest difference between organic milk and ordinary milk is the way dairy cows are raised. Dairy cows that produce organic milk do not use chemically synthesized pesticides, fertilizers, growth hormones, feed additives, etc., and squeeze out "pure natural pollution-free" organic milk.
Some organic milk is domestically produced, and some are imported across the ocean, and the price is often expensive.
Organic milk obviously targets the pain points of some people: they are full of anxiety about food health, always feel that the cows on the farm are all hitting growth hormone, eating pasture with pesticide residues, unhealthy and unsafe, so they prefer to spend more money to buy peace of mind.
But this worry is completely unnecessary. In the case of so-called "growth hormone", it is not a flood beast, it is essential for the normal growth, development and health maintenance of cattle.
In fact, the amount of growth hormone injected into animals is very small, but it can lead to an increase in milk production in cows. And even from the cost point of view, the amount of recombinant bovine growth hormone is low-priced, and dairy farmers will not be willing to abuse it. Most healthy cows do not have this treatment.
The FDA reported that regular milk using recombinant bovine growth hormone did not pose any risk to consumers as early as 2009 [13].
Among the advocates of organic milk, the funniest reason is that conventional milk comes from enslaved cows on ordinary pastures, while our organic milk comes from "happy cows" with good welfare benefits, while leisurely nibbling on grass and listening to music, the milk is more sweet and nutritious.
(In the only dairy farm in Baiyun District, thousands of cows stand in the fence in an orderly manner.)
But so far there is no evidence of which milk is better. Whether it is taste or appearance, there is not even a clear indicator to distinguish organic milk from regular milk [14].
Shenzhen Institute of Metrology and Quality Inspection once tested the nutritional content of a batch of pasteurized milk, and found that there was no obvious difference between organic milk and ordinary milk, both in terms of calcium content and protein content [15].
Organic milk, ridiculously expensive.
Well, in addition to skim milk, high calcium milk and organic milk:
Pasteurized fresh milk and room temperature pure milk, how to choose?
Why don't we recommend flavored blended milk?
Soy milk, milk, goat milk, which is more nutritious and healthy to drink for breakfast?