Milk, the beneficial properties of this product.

Milk, the useful properties of which people have used since ancient times, among the population enjoys considerable success. He is consumed from the time of infancy, and continues to do so throughout his life.

Hippocrates also studied the useful properties of milk. It was he who at that time was able to identify a number of diseases in which milk is able to have medicinal properties. Also, Hippocrates was able to determine those human conditions in which this product is highly undesirable. But, in any case, milk, whose useful properties can not be overestimated, can not be compared with any other product, because it is unique in its composition.

More than one hundred useful components are found in this product. These are proteins, and vitamins, and fats, and milk sugar. In addition, milk is rich in hormones, mineral salts and enzymes. Perhaps the most important property of this product is that the milk contains in its composition such components that it is difficult to find in any other products.

That protein, which is present in milk, contains a large number of amino acids, including lysine and methionine. For normal life of the body and proper nutrition, they are simply irreplaceable. Milk protein has a higher nutritional value than other proteins and is much more easily absorbed by the body.

Milk, the useful properties of which are highly valued, contains almost the entire table of D.I. Mendeleev University. It contains a large amount of calcium, thanks to which the blood composition improves and bone tissue strengthens, which is especially important for the elderly, children, nursing mothers and pregnant women.

In addition, milk is saturated with a large number of trace elements. This is copper, and iodine, and iron, and various salts. It is remarkable that modern technologies of milk processing allow preserving all its useful properties in it.

Milk today is, perhaps, the most popular product. However, the question arises as to which milk is more useful. To determine this, as it turned out, is not so simple. First, milk can be pasteurized or unpasteurized, ultra-pasteurized or super-pasteurized.

Unpasteurized milk is the most abundant with useful substances, as it is not subjected to temperature influence during its treatment. However, there is a possibility that when using such milk, pathogenic microorganisms can populate the human body. Therefore, from the point of view of safety, pasteurized milk should be used for food .

As for milk from different animals, the most useful is considered to be goat. But, here also has its own characteristics. The fact is that the milk from this animal has a not quite pleasant smell. And most people are not able to drink goat's milk for this reason .

The next question, which worries many, is this: "What is more useful: kefir or milk?". It has been scientifically proven that yogurt contains much more vitamins, and it is much easier to digest in comparison with milk. The topic of usefulness of kefir against the background of milk is still open. There are opinions that kefir is much more useful than milk, because in it in the process of its preparation such biologically active substances accumulate, which in milk quickly lose their properties.

However, milk, useful properties of which were considered a little earlier, contains in its composition such trace elements, which are not found in kefir. There is only one conclusion: only milk and kefir should be eaten in a balanced way to take these products. But, most importantly, in any case, you can not refuse dairy products at all.