How to consume milk
How to consume the different milks
Breast milk
It is the exclusive food of the newborn during its first three months at least except special dispensation of the gynecologist (HIV positive mother, very sick mother, smoking or alcoholic mother, etc.) starting with colostrum which must be the very first food that the baby must take for his immune well-being.
Plain milk
If the diet includes enough fruits and vegetables, milk can be taken by the healthy adult in the maximum dose of half a liter per day. Taken in bad associations, with bread, cereals, porridge, coffee, meat, etc., it is a cause of catarrh, colds, adenoids, intestinal disturbances, arthritis and rheumatism. The inconsiderate use of milk is partly responsible for lymph node disorders, mumps and childhood illnesses. The adult must leave the milk to the child and be content with milk derivatives. In any case, milk and its derivatives must be used with great moderation because after all, it is not breast milk, it is intended for the calf and cow's milk remains rich in saturated fat, cholesterol, etc. In addition, cow's milk is too rich in phosphorus which overstimulates the parathyroids and in proteins which disrupt the assimilation of calcium.
Boiled milk
From 40°, heating alters vitamins and diastases, but boiled milk remains rich in proteins and mineral salts. Boiling destroys germs and rids the milk of some toxins. Milk remains a child's food.
Tapioca milk
Tapioca cooked with milk makes it much more digestible, especially for children and the elderly. I recall that tapioca is made with cassava dried and ground into a granulated powder in a special way. Cooked with tapioca, the milk would curdle in much the same way as human milk, without of course having all of its qualities. Tapioca milk flavored with a little anise is a good conditioner that increases libido in men and fights sexual weakness.
Sterilized or pasteurized milk
the milk is stripped of its vitalization and its diastatic properties. It's a second best that has no place in healthy eating. The organic, protein and fat combinations are unbalanced in these milks, some of which are so unattractive that animals (dogs and cats) no longer even accept them. The chemical preservatives that are sometimes incorporated in it do not improve its value. milk should be taken as natural and as fresh as possible.
Condensed milks
Are acceptable when manufactured under vacuum at less than 60°. The addition of white sugar reduces its value.
Powdered milks
This is a last resort, because desiccation has altered certain vitamins (water-soluble) and diastases. However, well made, this milk is acceptable and is particularly useful in digestive intolerance to ordinary milk. The vitamins must then be provided in vegetables and fruits. Powdered milk remains rich in calcium, protein and is easier to store.
Skimmed milk
Useful in digestive intolerance and, for adults, in hypercholesterolemia, although this is almost always due to factors and foods other than milk. Skimmed milk is low in cholesterol and useful in obese people.
Buttermilk and whey
Buttermilk is the liquid that remains after churning butter or by draining curdled milk and whey is the liquid part of milk obtained after coagulation with rennet and therefore containing few proteins and lecithins. They are more or less free of fats and proteins. Their lightness makes them digestible and valuable for delicate stomachs, but the abuse that is sometimes made of them in the countryside (whey soup with bread) can lead to humoral acidification, demineralization and digestive disorders.
Fermented milks and white cheeses
When milk is left to itself, under favorable conditions, it curdles spontaneously. In certain cases, in order to accelerate curdling and avoid fermentation and putrefaction, it is artificially subjected to the action of ferments; bacilli, yeasts, moulds, lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus). We thus obtain curdled milk, butter, cheese which are very favorable to all (children, adults, old people, etc.). Adults should consume certain milk by-products (curds, yogurt, cheese, etc.) every day as far as possible, varying the sources of course.
Microbial agents of milk transformation produce curds of different taste and appearance. Its germs modify the protein materials, fatty substances, sugar and salts of milk, making them more digestible and thus producing valuable diastatic and acidic secretions. Curdled milk is also favorable for the maintenance of the normal flora of the intestine. Also, the bacilli they provide are able to partially digest the soft cellulose of foods, especially green vegetables, and the seed coat, thus allowing better assimilation of chlorophyll and other high-value nutrients. . The intestine can then spontaneously form vitamins D and K.
Fermented milks are curdled milk, kefir, yogurt or yogurt, koumys, Yoplait, whey, buttermilk, etc. All fermented milks must be consumed very fresh because parasitic compositions are produced in them very quickly. Acidic, fermented milks should not be eaten at the same meals as floury foods.
Certain fermented milks, yoghurts or other milk-based preparations found on the market frequently have added products intended to make them firmer (gelatin, starches) and even preservatives or chemical flavourings. These are no longer organic foods and we must always read the labels carefully before choosing our cheese or yogurt. It is also the same for the milk of the breastfeeding mother if the mother does not live in a healthy environment. Indeed, recent observations have confirmed that breast milk is frequently polluted by toxic substances contained in current foods, by incorrect drinks (alcohol, drugs, etc.), by tobacco smoke, whether the woman smokes or is in a smoking atmosphere. Pregnant women should not smoke or drink alcohol as well as breastfeeding women because their milk may be polluted.
How much and when?
--The milk will be taken preferably: A part in milk-drink, up to half a liter per day at school age.
--A portion of processed milk: curdled milk, yogurt, fromage blanc, petit suisse, various cheeses.
- In culinary preparations: tapioca, entremets, sauces, gratins, soups, etc.
--At breakfast, milk can be taken plain or with a few fruits (oranges, plums, apples, apricots, etc.), dried bananas, grapes, etc.
--Sour milk may be more suitable for some children. Its digestion is generally easy.
--At the main meals, the child who likes milk gladly takes a small cup after each of the two main meals. He savors it while drinking it slowly.
--The milk served to children, while it should not be excessively heated, should also not come directly from the refrigerator. It is best to give it at human body temperature, around 37°.
--The child of a nervous temperament often finds it well to consume a little milk regularly. It will be whole milk, rich in excellent fats and much higher than those that are sometimes consumed in croissants, fried foods, fatty meats.
--The thin child will generally benefit, like the nervous child, from a little milk taken regularly.
What about distributions of milk to students, at school?
If this milk is of excellent quality, it is acceptable. However, taken at any time of the day, isn't it likely to disrupt ongoing digestive processes? In the afternoon, milk can be taken around 4:30 p.m. or 5:00 p.m. We will also take care of the disadvantages that it presents for certain children.
Add a comment
