INGREDIENT #1: MILK

Milk

History :

Milk has been a part of our nutrition since time immemorial. Rich in nutrients, milk in its various forms has a long, long history...

• Around 10 000 BC, the “agricultural revolution” occurred changing societies from nomadic tribes to those who settled in communities. With this came domesticated animals and the ingenuity for people to use by-products such as milk.
• In ancient Egypt, milk and other dairy products were reserved for royalty, priests and the very wealthy.
• By the 5th century AD, cows and sheep in Europe were prized for their milk.
• By the 14th century, cow’s milk became more popular than sheep’s milk.
• European dairy cows were brought to North America in the early 1600s.
• Louis Pasteur, a French microbiologist, conducted the first pasteurization tests in 1862. Pasteur is credited with revolutionizing the safety of milk and, in turn, the ability to store and distribute milk well beyond the farm. Commercial pasteurization machines were introduced in 1895.
• In 1884, the first milk bottle was invented in New York state.
• In the 1930s, milk cans were replaced with large on-farm storage tanks, and plastic coated paper milk cartons were invented, which allowed for wider distribution of fresh milk.

Nutrient Content :

Function

Supplies Calcium

According to Institute of Medicine (US) Committee to Review Dietary Reference Intakes for Vitamin D and Calcium, in the United States, an estimated 72 percent of calcium comes from milk, cheese, and yogurt, as well as from foods to which dairy products have been added, such as pizza, lasagna, dairy desserts. Apart from this, about 7 percent calcium comes from vegetables, 5 percent from grains, 4 percent from legumes; 3 percent from fruits; an additional 3 percent from meat, poultry, and fish; 2 percent from eggs, and 3 percent from miscellaneous foods.

However, milk is the best source of calcium that we can supply to our body. Calcium protects the body from major chronic ailments such as bone loss, arthritic conditions, migraine headaches, pre-menstrual syndrome, and obesity in children. It also functions as a health aid in losing unwanted fats and reducing weight. Calcium is an essential mineral in the creation of bone matter, and bone mineral density measurements rely highly on calcium as the main support structure of our body. It is the quickest, least expensive, and most readily available source of calcium on the market.

Improves Heart Health

Although most of the focus of calcium is on bones, it has also been shown to reduce cardiovascular diseases and the chances of strokes. Two long-term studies in Japan have positively shown a correlation between daily calcium intake and a reduction in stroke, atherosclerosis, and cardiovascular diseases. The peptides found in it are also believed to inhibit the creation of ACEs, (angiotensin-converting enzymes), which increase blood pressure. Therefore, grab some milk for a healthier heart! Furthermore, the magnesium and potassium content in it act as vasodilators, which reduces blood pressure, increases blood flow to vital organs, and reduces the stress on the heart and cardiovascular system.

As per the Dietary Guidelines dated 2010, the amount of potassium an average individual must consume should be 4,700 mg/day, except for those who have a condition of hyperkalemia owing to renal disorders or those who are under some sort of medication. An average American’s dietary intake of potassium is estimated to be 1,755 mg/day. The American Journal of Clinical Nutrition highlighted the data from the National Health and Nutrition Examination Survey that only 2 percent of US adults met with the average daily consumption target of potassium.

Healthy Bones

As mentioned above, milk is rich in calcium, which is essential for growth and the proper development of a strong bone structure. Bone disorders such as osteoporosis can be prevented with a significant daily intake of milk. Children deprived of cow’s milk have an increased chance of suffering from bone fractures when injured, and their healing time will be significantly higher if they don’t have a steady stream of calcium to aid in the regrowth of bone matter.

Dental Care

Encouraging children and youngsters to drink milk will give them excellent dental health, as it protects the enamel surface against acidic substances. Drinking it for energy and health would also lessen the frequency of children consuming soft drinks, thus reducing the risk of decaying teeth and weak gums.

Rehydration

Fluids are an integral part of the human body, and the body needs to be frequently replenished with liquids as they are used up within the body.

Water is essential for growing children and they must drink at least six to eight glasses of fluid every day. It contains a good quantity of water molecules and is considered the best fluid for rehydration, outside of drinking actual water. Water makes up more than 80% of our body mass, and the balance of fluids in our body is essential for every single process in our body. That is why, dehydration is such a major and dangerous problem, as it threatens all of our metabolic functions. So, if you can’t find any water, grab a glass of milk!

Skin Care

Have you heard of Cleopatra, the Queen of the Nile? She was considered to be one of the most beautiful women of all time. Well, it shouldn’t surprise you that she had a tradition of taking a milk bath every single day!

She used to mix honey and milk in the bath, which enabled her to maintain soft and beautiful skin. For thousands of years, it has been known to benefit our skin by helping us maintain a fair and smooth complexion. Therefore, milk and its products are used in a number of cosmetic preparations to this day!

It is also good for treating dry skin, so if you have dry skin, apply milk on your face and other affected areas, leave it on for about 15 minutes and then wash it off.

The milk solids nourish and smooth your skin. The lactic acid present in milk is known to aid in removing dead skin cells, thereby rejuvenating your skin and keeping it fresh. Finally, simply drinking it, due to its impressive content of vitamin A, helps to improve skin, particularly since the antioxidant potential of it helps to eliminate free radicals, the dangerous byproducts of cellular metabolism that are partially responsible for premature aging of the skin, resulting in wrinkles and age spots.

Improving Diet & Vitamin Intake

According to medical research, drinking milk considerably improves our intake of vital minerals and vitamins.

A person who consumes a carton of whole milk doubles his chances of fulfilling his calcium requirement for the day, whereas another person consuming a can of carbonated soda may actually lower his calcium levels by 1/3. Calcium, along with all of the other essential minerals listed above, are necessary for the daily diet in order to ensure proper functioning of every aspect of our body.

Acidity Reduction

A report published in the Annals of Internal medicine states that consumption of milk products can also help in reducing acidity throughout the body. Drinking cold milk provides relief from acidity.

Wholesome Food

It contains many vitamins and minerals to keep you fit, healthy and strong. A full glass of milk contains vitamins A and B for good eyesight and increasing red blood cell count, carbohydrates for vitality and energy, potassium for proper nerve function, magnesium for muscular function, phosphorous for energy release, and proteins for body repair and growth. It also keeps your body functioning at a youthful level as you get older, more so than some other vitamins and minerals.

CHARACTERISTIC

Milk and dairy products are vital to any human being. Our childhood, from the early days - is mother's milk, milk dreams, rivers of milk porridge, kefirs, yogurts, cheese... Someone liked milk, but someone remembers milk porridge in the kindergarten as a bad dream... However, we all exist thanks to such a simple product like milk.

The most traditional product in our food is cow milk. It is natural and contains almost all the essential nutrients. They are in dissolved or finely dispersed state. The digestibility of nutritional components of cow milk is very high - up to 95-98%. The protein structure of milk is presented by casein, albumin and globulin. Milk of cow, goat and sheep contains more casein. Milk of mare, deer and donkey are highly saturated with albumin. When milk turned sour, calcium is cleaved from casein, and becomes cheese. Albumin in boiling water forms a film (foam) and partially precipitates.

The important characteristic of milk - is a great quantity of essential amino acids: lysine, methionine and tryptophan.

Triglycerides of milk – up to 3.7% – presented in the emulsion form, which provides good dissolution and absorption of A and D vitamins in dairy products. The triglycerides have a melting point below the temperature of human body and are absorbed very fine. The main carbohydrate of milk - lactose - a disaccharide, that consists of glucose and galactose. Lactose provides milk sweet flavor. Vitamins of milk, nearly 30, such as triglyceride-soluble (A, D), and water-soluble (riboflavin, pantothenic acid, pyridoxine, ascorbic acid) are also well assimilated. Among the minerals, calcium is champion (up to 120 mg%). Moreover, milk contains almost all elements of the Mendeleev periodic table.