Secret hiding-place of milk

Secret hiding-place of milk
Summary: First of all, it is not that a temperature is the higher well that the milk is sterilized. Because nutrient component of milk will destroy under high temperature, lactose among them know the coking under the high temperature, so the ultra-temperature sterilizes milk not quality optimumly.
Although " food is god for the people, the food makes Ann a priority " It is a proverb often heard, but people generally know that eats the good importance, but often ignore the security and health. The food is the kernel surviving, it is no longer at the time of the question as taking any, why take and become the increasingly important content, can't ignore, it was day that these three meals in a day passed, one should not be even careless. Good habit can can influence all one's life!
Hiding-place of the milk
Refer to heat, must understand its composition. Though every producer brand is different to some extent, the content things mostly nothing more than contain ox's milk, liogosaccharide, pectin, fructose and spices,etc.. Because compatriots do not generally adapt to too sour excellent buttermilk, the manufacturers will all add the sugar or fructose to flavour, also increased a lot of heat. The yoghurt generally come and say the heat than the milk is a bit higher, should keep the slim figure, want careful brand and kind of selecting the yoghurt, and the amount should be limited to some extent, will drink the next lot of heat otherwise unconsciously, it is easy to put on weight, it is difficult to reduce weight!
Face various milk advertisements, the selling point propagandized in the face of milk products and every trade company of the numerous brands of present market, you stand in front of the milk products cupboard of the supermarket seeming a bit at a loss as to what to do. So long as you pay attention to avoiding while choosing the milk " Two Senior One is low " : Namely high temperature, high calcium and low lipoprotein, the question is easily solved.
First of all, it is not that a temperature is the higher well that the milk is sterilized. Because nutrient component of milk will destroy under high temperature, lactose among them know the coking under the high temperature, so the ultra-temperature sterilizes milk not quality optimumly.
Secondly, milk calcium content and density high well. Every the intersection of producer and the intersection of milk and the intersection of calcium content and difference and big of itself at present, for look for selling point some producer, improve the calcium content of the products artificially, add chemical calcium in the natural milk, but these chemical calcium can not be absorbed by the human body, precipitate in the human body as time passes, will even cause calculus.
Finally, it is the better that the fat in the milk is not the lower, the milk is not defatted all right. A lot of people worry drinking the milk and will fill out, so always choose the defatted milk. In fact the fat included can not be turned into the human fat directly in the milk, and natural milk high in fat proportion oneself include, so think, drink milk can it fills out to be one misunderstanding. In addition, greatly reduce defatted milk nutrient component, unfavorable to the health.
Is the milk the more thick the better? No, is uncertain, kind of thickening agent is put one more in the milk with water, the milk can become thick, but nutrition has been reduced. That is to say it cashes milk of water to be to can become not thick artificially at will, might not sticky hanging wall to be lasting and kind. The quality of the milk, the more important thing is that it accords with the standard to see its index content, general pure the intersection of protein and content of milk in each ml 3 gram about, fat content in 3.3 gram about. The nutrient component is main, so still when buy the milk have a look at more identifications of the composition, whether don't sticky judge simply from it. The standard pure milk should be that the color has yellow milk, hang cup phenomena, but will not be too lasting. Certainly it is not good that too rare, if the color is shiny, like water, it is not the pure milk.
It is incorrect to drink too pure milk for children, because protein included is 3 times that of breast milk in the pure milk, the child is too young, unable to digest and absorb too much nutriment, it will cause children to suffer from diarrhoea, refuse to eat etc. to drink too pure milk, so will add some water and right amount of candies when drinking milk for children, in order to digest, but water and necessary quantification of sugar, don't be too much.
Is it a quality problem that the milk is rare? No, sterilizing and homogeneous and over milk, seem relatively rare, but its nutritive value is not in more fact lower than the milk which seem stickier either. Those milk that enclosed the butter in packing the inboard wall, because fat quantity is great, after certain time, the fat will go up, form the oil. Such milk is difficult and is fully absorbed by the human body, will contribute to the losses that unnecessarily. The intersection of milk and manufacturer that have even utilize the intersection of people and misunderstanding in this often, add thickening agent in the milk, so as to deceive consumers.
" the stomach is empty, all things are all empty " ,This sentence says the importance of the diet, with the constant improvement of life quality, eat, feed oneself so getting simple, eat anything, how it wipes out to be what people care.The diet wanting science to be rational please enter:Diet channelThe editor recommends:Guess who it is " Steal " I calcium
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