Milk’s Benefits Essays Examples

Introduction

Debate about the benefits and dangers of milk does not subside for many years. Most experts tend nevertheless to ensure that the milk is a very useful product, and can cause harm only in particular cases related to the physiological characteristics of the individual. Regular consumption of milk can protect the body from many diseases, including cancer. Various institutions conducted numerous studies of milk, which offer more and more useful features of this wonderful product.
Milk is a product of animal origin, nutritious liquid produced by female mammals for feeding young. In this article we are talking about milk farm animals, which is one of the most important products in the human diet. Milk is not considered a drink and a meal. Milk as a nutritious product and therapeutic agent, was used since ancient times. Hippocrates and Avicenna milk successfully used to treat a variety of diseases, including tuberculosis (tuberculosis), gout and anemia. In ancient China, the milk used for the treatment of diseases associated with the psyche and nerves. World's most popular type of milk is cow's milk. That's about it and will be discussed in this article.

Structure of Milk

The major milk minerals are calcium, magnesium, potassium, sodium, phosphorus, chlorine and sulfur, and the salts - phosphates, chlorides, and citrates.
Calcium is the most important macro-milk. It is found in the form of digestible and well balanced with phosphorus. The calcium content of cow milk ranges from 100 to 140 mg%. It depends on the amount of feed rations, breed of the animal, the lactation stage and season. In summer the content of Calcium is lower than in winter.

Calcium consists in milk in three forms:

In free form or ionized calcium - 11% of calcium (mg 8,4-11,6%)
In the form of phosphates and citrates of calcium - about 66%
Calcium, strongly associated with casein - 23%
Milk composition may vary depending on many factors (animal species, diet, medical condition, and so on), but in general the composition of milk can be described as follows. Milk contains approximately 87% water and 13% solids, which in turn consists of dairy fat, protein, lactose and minerals. Richly milk vitamins A, D, and group B (B1, B2, B12), macro- and trace elements such as calcium, potassium, phosphorus, magnesium, sodium, iron, fluorine, iodine, and so on. A distinctive feature of this wonderful product is that the nutrients contained in it, well digested by the human body. Calorie Milk depending on composition, processing method, and other factors may be from 30 to 80 kcal per 100 gram of product (Dupuis, E, 2002).

Useful Properties of Milk

Cow's milk contains very much useful properties. It contains a lot of vitamins and minerals. If every day to drink 0.5 liters of milk, the body will get a large amount of nutrients he needed. Milk contains lactose which improves heart, kidney and liver. But it is worth noting that there are people who lack the enzyme lactose and they cannot tolerate milk and milk products. In such people lactose usually manifests cutting allergic reaction. It contains a sufficient amount of vitamin A, which favors the growth of children. Milk strengthens the immune system and has a positive effect on almost all systems and organs. According to research, the daily consumption of milk reduces the risk of cardiovascular disease by 15-20%. Milk helps to reduce pressure, reduces swelling.

There are following four main benefits of the cow’s milk (Feskanich, D, 1997):

Easy assimilation. The body can absorb lactic acid food very quickly. This is because bifidobacteria and lactobacilli, which are contained in such products, already perform partial digestion of protein. Therefore yogurt in just 1 hour in the human stomach is almost completely digested. But the plain milk during the same time to digest all at 32%. In addition, the presence of bifidobacteria - lactobacilli and helps the body to better grasp the complex sugar lactose. The presence in the dairy products of active ingredients stimulates the digestive process, and the food is digested quickly and comfortably.
Protection against infections. Lactic acid, which in a lot of lactic acid products, inhibits the proliferation of various putrefactive microflora. And there is much putrefactive microflora in the human gut. With this number in the gut bacteria is sharply reduced and an increasing number of useful bacteria. These bacteria reliably protect the intestines and give no infection invades through its walls. In dairy products contain a very large number of substances that act as natural antibiotics active. These substances are quite successfully competing with many pathogens that are found in the human gut. Also a large number of dairy products of organic fatty acids, which stimulate motor, normalize bowel function.
Useful minerals. Whole milk has a very interesting property. In the process of fermentation in the resulting milk products significantly increases the amount of vitamins. In particular: the vitamins of B group and also A, E, D. There are many different microelements in cow’s milk. In this particular, this is salts of phosphorus, calcium, magnesium, which normalizes metabolic reaction in the body. Moreover, the products that have passed the fermentation, the amount of essential acid is 11 times greater than in whole milk.
Easily digestible calcium. Calcium, which is contained in all the dairy products, the intestinal mucosa is absorbed much better than in any other form. In an acidic environment, this translates into a soluble micronutrient condition: under the influence of bacteria due to the hydrolysis of protein molecules are released. Soluble calcium significantly strengthens the bone skeleton of a man and at the same time made effective prevention of osteoporosis. It is for this reason that dairy products are recommended to use in childhood and adolescence. Yes, and the elderly, they will only benefit.
The benefits of goat's milk has long been no one in doubt. Thanks to its special composition goat milk can be equated in importance to the mother's breast milk. Currently, about a third of the population is allergic to cow's milk, goat's milk so it is a great alternative. According to researchers, children who were weaned on goat's milk, are long-lived due to its medicinal composition and good absorption of the body.
If think about, it is helpful if the goat's milk, it is safe to say that its use goat's milk is far superior to other livestock milk. Since the goat is not prone to many diseases that are ill, for example, a cow, goat's milk to drink even in boiled form. But the use of boiled goat's milk is not less. Porriges, which is brewed in this milk, do not differ in taste from the usual cereals and retain virtually all the benefits of goat's milk. Due to the fact that the fat in goat milk softer and smaller than a cow, it allows goat's milk is easier to digest and rapidly digested in the body. The composition of goat milk includes a huge amount of nutrients and minerals that allow for a long time to keep it fresh. B vitamins contained in milk, regulate metabolism and promote the formation of blood cells (Basnet, S., 2010).
Useful properties of goat milk is also largely determined by the presence in it sealinovoy acid, forming the human immune system, and calcium for bones, nails and hair. The content of potassium in goat’s milk promotes normal functioning of the cardiac system, and cobalt controls the metabolism. The major components of milk, lowering gastric acidity, and phosphates are proteins thereby goat milk is useful for treating or preventing gastric disorders. Very useful to give goat's milk to children because of the small lactose it can use those children who have cow's milk causes allergies and other diseases. Often, goat's milk is used in the formula-fed infants after consulting a pediatrician or gastroenterologist.
Goat milk is also useful in cosmetology. According to recent studies, goat's milk is able to restore the natural skin collagen, thus reducing the signs of aging and often rejuvenates the skin. Most often, it is used in various creams, lotions and scrubs. The benefits of goat's milk becomes apparent simply by mixing it with natural extracts such as chamomile, green tea, cucumber and rosemary. This combination is the perfect ingredient for a night cream. When mixed with goat's milk olive oil or glycerin can get a good lotion, and in combination with black bread milk has a cleansing effect. Cream from goat's milk is clarified, nourish and improve skin tone around the eye area. If you use goat's milk with peeling feet, it is possible to significantly moisten them and give softness. When washing your hair goat's milk makes the hair silky and soft, and nourishes the entire scalp.

Negative Effects of the Milk Consumption

Despite the fact that this work is intended to show the dignity of milk, some negative aspects can’t be ignored. Unfortunately, having such wonderful useful properties, milk may be contraindicated and very harmful. It is not necessary to use milk to people with deficiency of the enzyme lactase, as it leads to a disorder of the gastrointestinal tract. In addition, milk can cause allergies. Milk contraindicated for people prone to deposition of calcium in the blood vessels, as well as the formation of kidney stones phosphate.
Besides nowadays cows intended for industrial production of milk, are being feeding with various additives (including hormones) which often remain in the milk and may cause irreparable harm to the human body.

Conclusion

Drinking milk will bring maximum benefits if the following simple rules are taken in consideration:
Milk is best to drink on with empty stomach 30-90 minutes before a meal, with small sips.
Milk can be combined with berries, fruits and nuts, make them milk puddings, mousses and other dishes, and eat them as a snack.

Milk with different cereals (porridge) will also benefit the body.

It is not recommended to drink milk immediately after eating.
Experts advise to refrain from a combination of milk with plums, fresh vegetables, smoked and salted fish and sausages. Not recommended as a milk drink sweet fancy cakes.

References

Dupuis, E. Melanie. Nature's Perfect Food (2002) excerpt and text search,
Wiley, Andrea. Re-imagining Milk: Cultural and Biological Perspectives (Routledge 2010) (Series for Creative Teaching and Learning in Anthropology) excerpt and text search
Feskanich, D.; Willett, WC; Stampfer, MJ; Colditz, GA (1997). "Milk, dietary calcium, and bone fractures in women: a 12-year prospective study". American Journal of Public Health 87 (6): 992–997.
United States. Office of Dietary Supplements. Dietary Supplement Fact Sheet: Calcium. 2013. Web. <http://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/>
Basnet, S.; Schneider, M.; Gazit, A.; Mander, G.; Doctor, A. (April 2010). "Fresh Goat's Milk for Infants: Myths and Realities—A Review". Pediatrics 125 (4): e973–977