Did you drink right?
As a recognized nutritional drink, milk has become part of a healthy life for many people.
But in fact, drinking milk is a technical activity. Different groups of people each pay attention to it. If they drink incorrectly, nutrition will be greatly reduced. Let's have a look together
Milk is not more concentrated and nutritious
In fact, after detection, sterilized and homogenized milk looks thinner, but its nutritional value is not lower than that of milk that looks viscous.
This is because the fat globules in the homogenized milk are further crushed during processing, and the fat is fully dissolved into protein and water, and is not easily adsorbed on the milk cartons and lids, and is more conducive to human absorption and digestion.
Those milks that have a layer of butter are due to a large amount of fat, and such milk is difficult to be fully absorbed by the body.
Some milk producers use people’s misconceptions to add thickeners to milk to deceive consumers. Therefore, we must not use dilute thick milk as the standard for judging the quality of milk.
Did you drink right?
Mistake 1: milk when drinking water
About 3% of "bad fat" is contained in whole milk, which contains half of saturated fatty acids. It is considered as the main component of arteriosclerosis, coronary heart disease, thrombotic stroke, breast cancer, colorectal cancer and prostate cancer.
Recommendation: Adults drink 200-300ml (a cup or so) a day, and the total daily intake of dairy products should not exceed 500ml.
Mistake 2: Milk and eggs are the best breakfast
Both have a high protein content and a strong feeling of fullness. They often cannot eat anything else after eating. At this point, the lack of work in the body and the glucose needed to learn lead you to be drowsy in the morning.
Suggestion: Breakfast with milk, bread with fruit or vegetables, cereals and fruits and vegetables.
Error 3: Drink milk on an empty stomach
When fasting, the concentration of gastric juice is too high. At this time, when you drink milk, the protein in the milk will condense in the stomach, which will affect the digestion and absorption of protein, and it will also cause stomach discomfort.
Recommendation: It is best to drink milk after a meal, or eat some starchy foods while drinking milk to promote digestion and absorption of milk.
Error 4: Packaged milk boiled and heated
Fresh milk must be boiled to sterilize and sterilize, but the commercially available milk is a product that has been sterilized and there is no need to boil and sterilize it again.
Moreover, boiled to boiling will destroy the vitamins and active substances in the milk, so that the nutritional value is greatly reduced.
Error 5: Send medicine with milk
When taking medicines with milk, mineral ions such as calcium and magnesium in milk react chemically with the medicines and easily form a coating on the surface of the medicines, which not only reduces the efficacy but also may cause harm to the body.
Recommendation: It is best not to drink milk within 1 to 2 hours before and after taking the medicine.
Drinking milk guide for different people
Healthy adults, children drinking whole milk
Full-fat milk retains nutrients in milk to the greatest extent, and is rich in fat-soluble vitamins A, D, E, and K. It also contains natural calcium, which is beneficial to the body's absorption of calcium.
100 grams of whole milk contains only about 3 grams of fat, healthy adults and children do not have to worry about this, you can simply drink full-fat products.
Middle-aged and elderly drink fortified vitamin AD milk
The gastrointestinal absorption capacity of the elderly is deteriorating, calcium loss and vitamin deficiency are more obvious. Strengthening AD milk is one of the cheapest and most convenient sources of vitamins A and D, which can be used by moderate to old people.
Lactose intolerance people drink low lactose milk
Lack of lactase in the digestive tract of such people can not digest lactose in milk. There are currently many low-lactose milks that have been added to lactase, and most of the milk's lactose has been broken down, reducing intolerance problems.
When choosing, you should pay attention to the product labeling, and select the milk labeled “low lactose†and “hydrolyzed lactoseâ€.
High cholesterol and dieters drink low-fat milk
This group of people can not eat too much fat, especially saturated fatty acids, skim milk is the best choice for them, at the same time, skim milk is also conducive to controlling calories.
Gastric ulcer is not suitable for drinking milk
After the action of milk and stomach acid will solidify, increase the burden of digestion, stimulate gastric acid secretion.
If you feel unwell after drinking, you should avoid drinking it first, or drink it in small amounts first.
Tips
It is not advisable to go to bed immediately after drinking milk, because there are too many foods in the stomach before going to bed, which will increase the digestive burden, and it may cause night-time, which is not conducive to sleep.
If you want to drink milk at night, it is recommended that you drink about two hours before going to bed.
Which color of cauliflower nutrition is more outstanding
Cauliflower is also known as cauliflower, broccoli, broccoli, broccoli, broccoli. Currently, cauliflower, cabbage flowers, broccoli, yellow cauliflower, and seaweed are common cauliflowers.
The different parts of the different vegetables for people to eat are: carrots, radishes we eat their roots; cabbage, bitter we like to eat their leaves; broccoli is made of its saplings and buds Ball for human consumption. So if you like to eat cauliflower, you can claim to be a “flower thiefâ€.
Eat cauliflower can reduce the risk of gastric cancer and colon cancer
Cauliflower is rich in nutrients, has a delicious taste, has a moisture content of more than 90%, and has a low energy content of 15 kcal per 100 g.
Cauliflower contains vitamin C, carotenoids, thiamine, riboflavin, vitamin B6, folic acid and other vitamins, as well as calcium, phosphorus, potassium, iron, zinc, selenium and other minerals.
Cauliflower contains glucosinolates, abundant phenols and other biologically active substances, and has a significant role in anti-mutagenicity, anti-tumor and other aspects. A large number of studies have found that eating cruciferous vegetables such as broccoli can reduce the risk of gastric cancer and colon cancer.
Photo Source: Global Network Image Source: Global Network
Who is better than "White Yellow Green Purple"?
Cabbage flowers, green cauliflower, yellow cauliflower, and purple flowers are different in four colors, and their nutritional value is also different. In general, the contents of main antioxidants and pigments in seaweed and green cauliflower are relatively high, and their nutritional value is relatively higher than that of cabbage and yellow cauliflower.
Vitamin C
Green ≥ Purple> White> Yellow. The content of vitamin C in cauliflower is very rich. The content of vitamin C in broccoli is 56 mg per 100 g, which is 4 times that of tomato, 7 times that of Chinese cabbage, and 14 times that of celery. The vitamin C content of seaweed is similar to that of broccoli. In the cabbage flower, yellow flower is the lowest.
Calcium, potassium and other minerals
The contents of calcium and potassium in cauliflower are abundant, and the contents of calcium and potassium in broccoli are higher than those in cabbage. The selenium content in cabbage flower is higher than that in broccoli.
Photo courtesy of Li Jianhong, person in charge of the second canteen in Hunan University Photo courtesy of Li Jianhong, person in charge of the second canteen in Hunan University
Phenols:
Purple> Green> Yellow> White.
Glucosinolates:
Green> White.
Other pigment substances:
Anthocyanins have the highest content in broccoli, reaching 567.58 milligrams. Broccoli and yellow cauliflower contain about 10 milligrams. Cabbage flowers do not contain anthocyanins. The contents of chlorophyll and carotenoids were the highest in broccoli, followed by yellow cauliflower and seaweed, and the lowest in cabbage. These natural pigments have a strong antioxidant effect.
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