The yoghurt soy milk of milk is the best to drink time

The yoghurt soy milk of milk is the best to drink time
Summary: Carry the students of the schoolbag in order to wear higher, regard fresh milk as the beverage; The white collar with ordinary working hours, in order to care skin, is preparing against the yoghurt of different tastes whenever and wherever possible; The old man of retirement at home, in order to supplement the calcium, the soy milk of daily soya-bean milk. Various sour milk products are various in style on the market at present, there are solidifying types, stiring types, add different fruit juice, acid sweet delicious fruit juice type yoghurt which meet each one's different taste. Comparatively speaking, it is not so clear that yoghurt and soy milk drink time, if just drink the yoghurt in the morning, besides preventing the empty stomach, had better drink some boiled water first.
To the healthy attention day by day with people, drinking the milk succeeds the eating habits of every age bracket, people of different levels. Carry the students of the schoolbag in order to wear higher, regard fresh milk as the beverage; The white collar with ordinary working hours, in order to care skin, is preparing against the yoghurt of different tastes whenever and wherever possible; The old man of retirement at home, in order to supplement the calcium, the soy milk of daily soya-bean milk.
Milk
The nutrition of the milk: Every 100 grams milk includes 87 grams of moisture, 3.3 grams of proteins, 4 grams of fat, 5 grams of carbohydrate, 120 milligrams of calcium, 93 milligrams of phosphorus, 0.2 milligrams of irons, vitamin A140 international unit, vitamin B10.04 milligram, vitamin B20.13 milligram, Nick is impractical 0.2 milligrams, vitamin C1 milligram. Suitable for 69 kilocalories of heat.
Soya-bean milk
The soya-bean milk is a kind of drink that the Chinese people like, it is a kind of all-ages nutritive food, enjoy in America and Europe " The milk of plant " Good reputation. The soya-bean milk contains abundant plant albumen and phosphatide, contain vitamin B1, B2 and nicotinic acid. In addition, the soya-bean milk also contain minerals such as iron, calcium,etc., especially calcium included by it, inferior to the bean curd, higher than any other milk, is very suitable for old men and babies.
The fresh soya-bean milk can be drunk in four seasons. Drink the soya-bean milk in spring and autumn, invigorate yin and moisturize, mediate the negative and positive; Drink the soya-bean milk in summer, disappear heat prevents heatstroke, promote salivation and quench one's thirst; Drink soya-bean milk winter, dispell the cold warm stomach, nourish and nourish. In fact, besides traditional yellow soya-bean milk, the soya-bean milk has a lot of some changes, red date, Matrimony vine, mung bean, lily,etc. can become batching of soya-bean milk.
Yoghurt
Flour ferment, make steamed bun to be apt to digest and assimilate, milk ferment, make the yoghurt, there is the same result, fermenting course make candy, protein have 2O% it resolves little members into to be (such as galactose, lactic acid, small peptide chain and amino acid) while being about in the milk . The fat content is generally 3%-5% in the milk. After fermenting, fatty acid in the milk increases by 2 times than raw materials milk. These changes make the yoghurt apter to digest and absorb, utilization ratios of different nutrient be improved. The yoghurt was fermented by the pure milk, besides keeping all nutrient components of fresh milk, the lactic acid in the fermenting course fungus can also produce many kinds of vitamins with necessary human nutrition, such as VB1, VB2, VB6, VB12,etc..
Yoghurt generally beneficial to born fungus. It means favorable to human life and physiological bacterium of a kind of intestine of the healthing that benefit born fungus, lactic acids such as for instance bacillus of one pair of forks, having a liking for bacillus of yahourth, cheese milk bacillus,etc. fungus. Various sour milk products are various in style on the market at present, there are solidifying types, stiring types, add different fruit juice, acid sweet delicious fruit juice type yoghurt which meet each one's different taste. No matter which kind of yoghurt, its common characteristic contains the lactic acid fungus. These lactic acid fungus will secrete the beneficial material to health while breeding in the intestine of the human body, so the yoghurt benefits to the human body: Reduce weight, health care,etc..
However, though we choose carefully, as to fresh milk, yoghurt, these three full-page prooves of soy milk, we are not probably qcquainted with yet. How on earth to choose, it would be better to come a comparison first.
First, contain mineral that much human body needs in the supreme fresh milk of fresh milk of nutritive value, such as calcium, phosphorus, potassium,etc., these regulate and play a very great role in the child's development and supersession. And its peculiar lactose has a more important nutrition function to the human body, because galactose that lactose obtains after degrading is especially important in intelligence development of the baby; On the other hand, lactose promotes growth and reproduction of the lactic acid fungus in human body's intestinal internal energy, thus promote the absorption of calcium and other minerals. The yoghurt was generally fermented through the lactic acid fungus by the high-quality fresh milk, so though nutritive value its inferior to fresh milk slightly, at nutrient component and fresh difference and strong of milk. It is the soy milk finally. Compared with fresh milk, protein content of the soy milk is similar to it, but vitamin B2 is only 1/3 of the fresh milk, the content of vitamin A, C is zero, though the content of the iron is relatively high, there is the content of calcium only half of fresh milk.
Second, health care efficiency has half share and does not generally get on very well, various active substance contained in the milk, outside bacterium, virus, repair the tissue cells that we damage, die in the body for eliminating, maintain stability of internal milieu,etc. and have very great function. In addition, contain a large number of calcium, vitamin and other nutrient in the fresh milk. The lactic acid contained in the yoghurt fungus can produce a large number of lactic acids through fermented lactose, harmful to growth, reproduction of bacterium, have very great function in being enteric to to inhibit. In addition, the yoghurt still contributes to digestion and absorption of the inner material of intestine, enhancement organism immunity. Soy milk, because it contains high-quality plant albumen, fat and vitamin, and the content of lecithin and Vitamin E among them is higher than the milk, so drink and can regulate the fat of blood, protect the liver, prevent vascular sclerosis and promote thinking for a long time. Micro- composition different yellow ketone included also has function of health care of giving protection against cancer, preventing osteoporosis etc. on the human body in the soybean.
Third, time choose to have nothing in common with each other discovering according to the medical expert of two countries of America and Great Britain, contain, lull material by two in the milk, one can make people fall asleep rapidly, another kind is similar to anaesthetizing the material of calm function. So, if drink the milk in the morning, let these two kinds of materials influence our cerebral cortex very easily, thus influence the working and studying of our daytime. So, the nutritionists think whether the fresh milk had better or drink in half an hour just before going to bed at dusk. Comparatively speaking, it is not so clear that yoghurt and soy milk drink time, if just drink the yoghurt in the morning, besides preventing the empty stomach, had better drink some boiled water first. The old man who is used to drinking the soy milk, propose that can each have a drink morning and evening of everyday, in order to reduce internal cholesterol, lengthen the life-span.
"The stomach is empty, all things
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