The adult and the milk
Which milk for the adult?
We have learned a lot about milk and we all agree that milk is an almost complete food for everyone. It is low in iron, rich in mineral salts and calcium, but only contains 3 or 3.5% of proteins. milk, but would be a little acidifying and indigestible for the adult whose stomach no longer secretes the same ferment essential for the digestion of milk. Milk certainly contains less protein, but its richness in calcium makes it valuable in everyday nutrition. But God did not create milk for adults and milk remains food for children and adolescents. Few adults digest milk correctly because the ferment which should curdle and facilitate the digestion of milk has not been secreted by the stomach of the adult for a long time and this is the reason why many adults who take milk are faced with the problems of bloating, gas, fermentation, heaviness in the stomach. Milk is not the perfect food for the adult and, to be well digested by the adult, it needs to be curdled in one way or another. The natural or artificial fermentation of milk solves the problem of digestion by fermented or predigested milks (cheese, butter, curd, yogurt, buttermilk, whey, etc.). But milk may possibly be a supplementary food for some in its natural form out of habit. A few drops of lemon curdle the milk and it becomes easily digestible for the adult. But if you no longer digest milk at some point in your life, there's no need to insist on not exhausting your body and preferring milk derivatives (cheese, curd, yogurt, butter, etc.).
Indeed, the adult must take milk in the form of curd, yogurt, cheese, butter, etc., avoiding excessively fermented cheeses which are likely to cause disorders in the intestinal micropopulation. Cheese and oleaginous fruits are valid substitutes for eggs and meat.
Milk can also be beneficial in certain culinary preparations: tapioca, quaker, soufflés, omelettes, pastries, etc. In some cases, this dairy intake can usefully correct deficiencies, especially in protein and calcium.
But, if the diet includes enough fruits and vegetables, milk can be taken by the healthy adult at a maximum dose of half a liter per day. Taken in bad associations, with bread, cereals, porridge, coffee, meat, etc., it is a cause of catarrhs, colds, adenoids, intestinal disturbances, arthritis and rheumatism . The inconsiderate use of milk is partly responsible for glandular disorders, mumps, childhood diseases. We must take milk derivatives and especially cheese as much as possible to prevent possible calcium deficiency, which is common from the age of 50 in humans. It is necessary at all costs to avoid coffee with milk which is very difficult to digest.
We must be very careful when handling liquid milk in all its forms (imported or obtained locally) because milk becomes infected very quickly and can become poisonous if stored improperly. The milk must be from a reliable source. Beware of milk from cows treated with antibiotics or hormones, fed grasses and hay contaminated with chemical toxins. The stables must be clean but without the use of certain particularly harmful pesticides. The milk should not be adulterated either, of course. Country milks from cows fed in the open air by moving the pasture from one area to another are the best milks but it is not always possible to be sure of the origin of the available milk and pray that God save the bad.
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