Many words are spoken and written about the qualities and disadvantages of milk, and the opinions about its health and nutritional values are strongly divided, and the opinions expressed often contradict each other. Interestingly, a significant part of both these critical and enthusiastic theories – there is no solid justification. In this article I will present a few hard facts about milk, which you should read to form an opinion about yourself.
Problems with drinking milk
Some people can drink milk with liters and do not experience any unpleasant consequences resulting from this fact, other people feel discomfort from the digestive tract, bloating, gas, sometimes diarrhea after just one glass. For this fact corresponds to lactose contained in milk, a sugar which is not tolerated by everyone equally. The problem with milk sugar tolerance may be related to deficiency of the enzyme – lactase. It is worth knowing that usually doses of milk in the range of 150 – 250ml are tolerated by most people quite well, only exceeding this amount results in intestinal problems.
Indicates that milk can have a positive effect on the post-workout regeneration process, where its action includes, on the one hand, rapid replenishment of liquids and electrolytes, and on the other – renewal of energy reserves and enhancement of protein synthesis. It has been experimentally proven that when it comes to hydration, milk is not inferior to leading sports drinks, and in the field of muscle regeneration – it works better than carbohydrates, drinks containing soy protein. Interestingly, better results were obtained for full-fat than non-fat milk.
Although it would be better to drink fresh milk than it is bought in stores, it is not true to say that the latter is worthless. Similarly, it is better to choose pasteurized and microfiltered milk than UHT sterilized, but here, contrary to many theories, there is no diametrical difference between them in protein, vitamins and minerals. Often the attention is paid to adverse effects resulting from submitting milk to industrial methods of thermal processing, however, it is worth remembering that milk straight from a cow should also be subjected to high temperatures in a domestic environment, which, like pasteurisation or sterilization, would lead to some loss of nutrients. Much more important than the method of heat treatment is the way of feeding cows and in what physiological state they were in the milking period.
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