Why adults shouldn't drink milk: separating facts from myths

How to use

In order for dairy products to benefit the body, you need to remember the rules for their use. This will help to avoid mistakes and unpleasant consequences.

Adults

First of all, it is worth remembering that milk is a whole product, so you need to take it without mixing it with additives and sweeteners. The best time to consume a dairy product is between meals. Doctors recommend drinking a drink 2 hours before meals and 2 hours after it. Using it along with other foods can lead to gas and bloating. What general rules can be distinguished:

• Boiled milk is drunk hot or warm. The cooled product contributes to the release of toxin in the body, which leads to an inflammatory process and pathologies of the gastrointestinal tract.
• Dairy products are healthy in moderation. To stabilize the state of the body, you need to drink no more than 3 glasses of milk a day.
• Spices will help to absorb the nutritional components of the drink. For example, turmeric or ginger. Spices must be added in small quantities to milk, stir thoroughly until completely dissolved.
• To prevent the foam from forming in the drink during preparation, you need to boil it over medium heat and stir occasionally.
• It is forbidden to combine the product with fruits or berries. Together with them, it is practically not absorbed in the body and does not have a positive effect.

Important! The drink can be consumed throughout the day. In the morning, it helps to cheer up and recharge with energy.

In the evening, with the addition of ginger or turmeric, it has a relaxing and calming effect.

5 arguments "for"

Milk is considered one of the most useful products due to the presence in the composition of a large complex of valuable essential amino acids, vitamins, macro- and microelements.

The main benefits of using it are:

Strengthening bones and teeth. Dairy products are rich in calcium, magnesium, phosphorus, as well as essential "structural proteins"

It is these substances that ensure the normalization of mineral metabolism and the maintenance of bone density, which is especially important. for people in the elderly age. It has been proven that a lack of milk and dairy products leads to the early development of osteoporosis (decrease in bone density), which increases the risk of fractures by several times.

This disease occurs, according to scientific data, in every 3rd woman and every 12th man after the age of 50. Drinking 200-400 ml of milk per day can prevent the development of this condition. It is also important to note that, according to Brazilian scientists, children in whose diet milk plays an insignificant role are more likely to suffer from carious lesions of the teeth.

Maintaining adequate body weight. Milk, according to scientists, even due to the content of a large number of fats, does not lead to obesity, but, on the contrary, promotes weight loss. This trend is associated with many mechanisms: the rapid development of a feeling of satiety due to changes in hormonal levels, the activation of pancreatic enzymes, enveloping the stomach and an increase in afferent impulses to the “satiety centers” of the brain. Milk is also rich in linoleic acid, which prevents the creation of fat depots in the body and activates the processes of lipolysis. Therefore, the opinion that dairy products should not be eaten during weight loss is a myth.

Prevention of colorectal cancer.Scientific studies note the effectiveness of milk in the prevention of colorectal cancer - a malignant degeneration of the cells of the large intestine and rectum. Consumption of dairy products can reduce the risk of developing pathology, according to studies, by 10%. The leading role in suppressing the proliferation of malignant cells is assigned to antioxidant components, as well as calcium and vitamin D.

Reducing the risk of cardiovascular mortality. Milk has a complex effect on all components of the metabolic syndrome: it reduces body weight (due to adipose tissue), normalizes the metabolism of cholesterol and its fractions, glucose, and insulin. Scientific works show that milk consumption is inversely related to the incidence of cardiological pathologies.

Prevention of diabetes. The active components of milk are able to interfere with glucose-insulin metabolism: they increase the sensitivity of insulin receptors located on the membranes of muscle and adipose tissue cells.

The content of the most valuable substances in milk is presented in the table.

Component	Volume in 100 g of milk	Percentage of recommended daily allowance
Calcium	113 mg	11 %
folate	5 mcg	1 %
Magnesium	9.83 mg	3 %
Phosphorus	84 mg	10 %
Potassium	131 mg	4 %
Vitamin A	46 mcg	6 %
Vitamin B12	0.45 mcg	7 %
Zinc	0.36 mg	5 %
animal protein	3 g	6 %

Milk has a weighty scientific base of proven positive properties in relation to the human body.

MYTH 6. Cows are treated with antibiotics, which subsequently remain in the milk.

Sick cows are indeed treated with antibiotics, but they are always kept separately from the main herd, milked separately, and after milking the system is thoroughly washed and the milk is disposed of so that antibiotics do not get into the batch for delivery to the plant.The introduction of recovered cows into the main herd occurs 2-3 months after the withdrawal of drugs from the blood with the obligatory control of the presence of antibiotics in their milk.

Milk with antibiotics cannot get into the products of responsible manufacturers who care about their reputation and the health of consumers. When raw milk is received at the factory, each batch is tested for antibiotics, and this indicator should not exceed 0, otherwise the milk is sent back to the farm.

Myths about milk What is the reality?

Milk and its products are one of the best and cheapest sources of animal protein. However, there are different myths about them. However, the argumentation of opponents of milk is often unfounded, many facts are out of context. First of all, there are various unfounded myths, most of which are outlined below.

Myth #1 – Milk is not good for humans

Myth #1
The human body absorbs the required amount of calcium most easily from cow's milk. The most common form of milk intolerance is the so-called "lactose intolerance", which occurs on average in only 2-10% of the population.

Myth #2 – Milk and its products are the source of many health complications.

Myth #2
Calcium, which is an important source of dairy products, is necessary for muscle movement, transmission of nerve impulses, and ensures proper blood clotting. In addition, milk also contains various vitamins such as A, D, B12 and B1, as well as selenium, which slows down the aging process and helps protect the immune system.

Myth #2
Dairy products help correct digestive disorders, protect against gastrointestinal infections, or improve skin condition, for example. People who are allergic to cow's milk should not drink cow's milk or consume other dairy products. But some of these allergy sufferers tolerate cow's milk. On the contrary, there are people who are not allergic to milk proteins, but simply intolerant of milk sugar (lactose).

Myth #2
Milk creates a protective film (fat and water emulsion) on the mucous membrane of the digestive tract, which breaks down into essential nutrients after a very short digestion period. Health professionals recommend drinking two servings of milk (0.5 L) for children aged 2 to 8 years and 3 to 4 servings of milk per day (0.75 to 1.0 L) for children aged 9 and over. up to 13 years old.

Myth number 3 - fresh milk is healthier than store-bought

Myth #3
Milk creates a protective film (fat and water emulsion) on the mucous membrane of the digestive tract, which breaks down into essential nutrients after a very short digestion period. Health professionals recommend drinking two servings of milk (0.5 L) for children aged 2 to 8 years and 3 to 4 servings of milk per day (0.75 to 1.0 L) for children aged 9 and over. up to 13 years old.

Myth #4 – Lactose intolerance and allergies are the same thing.

Myth #4
There is a fundamental difference between food intolerance and food allergy in the mechanism of occurrence and in the cause of the disorder. Lactose intolerance is the body's reaction to one component of milk, lactose.The cause is a lack of the enzyme lactase in the small intestine. So it's not an allergy. All you need to do is choose a dairy product with less lactose and the problem will disappear.

Myth #5 – Excessive milk consumption can contribute to osteoporosis.

Myth #5
Vice versa! Dairy products are the main source of calcium, which is important for preventing osteoporosis (thinning of bone tissue). Calcium is needed by the body to grow and strengthen bones throughout life.

Myth #6 - Preservatives are added to milk

Myth #6
Do not add. Indeed, long-term storage milk is processed by constant rapid heating (1-3 seconds) to a high temperature (up to 180 degrees Celsius). This method is called high-temperature milk processing. Thus, all microorganisms and their spores are destroyed, which cannot lead to spoilage of milk.

Myth #7 – Vitamins are lost when milk is heated.

Myth #7
Vitamins are not lost when milk is heated. Milk is a source of vitamins A, D and B vitamins, which are destroyed by air and light, and not by heating. A small part of the vitamins (max. 10%) is lost during homogenization, i.e. skimming milk. However, milk is full of vitamins and minerals that the body needs on a daily basis.

How milk is digested when there are stomach problems

We learned how the process of digestion of milk occurs in the stomach of a healthy person, whose stomach acidity is normal. Now let's try to figure out what happens when milk enters the stomach of a person suffering from genetic lactose intolerance, and those whose stomach is unhealthy. There are two scenarios.

Option 1: the acidity of the gastric juice is reduced or there is no hydrochloric acid at all

When a person has low acidity of the stomach, then the milk in the stomach is not digested (does not curdle), and this disease is called lactose intolerance. In a healthy person, milk in the stomach undergoes primary processing and then enters the intestines. Without receiving primary treatment, the patient's milk enters the intestine unchanged, where, in principle, the normal curdling process can no longer go through.

What's happening. At zero acidity, the milk undergoes the process of curdling not in the stomach, but is destroyed by the intestinal microflora. Unpleasant consequences of the inability to digest milk in the stomach are strong gas formation, deterioration in the functions of the digestive system and belching with a taste of a rotten egg.

What to do. Instead of milk, use low-fat kefir, preferably 1%. The lower the acidity of the gastric juice, the less useful the consumption of whole milk.

Option 2: the acidity of the gastric juice is increased

What's happening. Milk during curdling takes on most of the acid in the stomach. Thus, the total acidity of gastric juice decreases for a while. Such a neutralizing effect of milk and white bread is known to every ulcer who relieves an attack of pain caused by increased secretion of hydrochloric acid with these products. Milk is best drunk warm.

What to do. It is better to refrain from kefir and ryazhenka, use baked cottage cheese, for example, you can cook a casserole.

Is it bad for adults to drink milk?

Everything is individual. Yes, as we age, the human body's ability to absorb milk decreases.This is due to the fact that the enzymes that are needed for its digestion are produced in smaller quantities in adults. Sometimes to the point where some actually completely lose their ability to digest milk. But the latter does not apply to everyone.

If everything is fine with the digestion of milk, then you can safely drink it. There are many reasons why regular milk intake is good for all ages. It is a source of vitamins, amino acids and calcium. Milk contains more than 200 organic and mineral substances, as well as 9 amino acids that are not synthesized in our body, but are extremely necessary.

1 liter of milk with regular fat content (3.2%) is able to fill the daily norm of an adult in calcium, phosphorus and vitamin A, as well as half the daily requirement for protein and a quarter of the need for fats (norm from).

In order for a cow to be milked constantly, it is pumped with hormones.

To milk a cow, hormones are useless to her.

The main rule of the modern livestock business is a simple formula: comfortable conditions for cows - more milk. A balanced diet, good ventilation, high-quality cleaning, vaccination, absence of people, silence - this is all that a cow needs to give milk.

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Modern farms have automated milking systems. Thanks to them, milk does not come into contact with the hands of milkmaids and air, and therefore does not become contaminated. Milk flows through the pipes from the milking system directly to the cans, where it is cooled, then it leaves for the factory in a special milk truck.

The purer the milk, the safer and better it is, the more expensive it can be sold.This is the goal of any dairy business. A conscientious plant will very quickly stop working with a supplier, receiving bad raw materials from him, which must be constantly returned, losing orders from retail chains.

Now dairy production is intensively developing in Russia, there is healthy competition and it will not be difficult for the plant to find a new supplier of raw materials. Therefore, suppliers are the first to be interested in the safety and quality of milk.

Types of dairy products

There are several approaches to the systematization of fermented milk products. The most common is the classification by type of fermentation:

1. Products of lactic acid fermentation. Bacteria break down milk sugar to form lactic acid, casein precipitates in the form of flakes. The absorption of such substances, when compared with milk, is much higher. This group includes: cottage cheese, sour cream, yogurt, fermented baked milk, curdled milk, katyk, ayran, snowball.
2. Products of mixed fermentation. Along with lactic acid, carbon dioxide, alcohol and a number of volatile acids are formed, which also ensure good absorption of all nutrients. Products in this category are: kefir, koumiss, shubat.

Thus, the range of fermented milk products is quite wide. Depending on the type of fermentation, they receive different consumer properties.

The benefits and harms of milk for humans

Myth 1: It is best to drink skim milk.

The benefits of skimmed milk are greatly exaggerated. Recent studies have shown that people who drank full-fat milk had no higher risk of heart attack or diabetes than those who drank skim milk or dairy products.

Moreover, there is evidence that full-fat milk reduces the risk of obesity.The reason is simple: Certain fatty acids in dairy products make you feel full.

When you choose milk, yogurt, or cheese with less fat, you don't feel full enough and start eating more. The fat in dairy also helps you better absorb key nutrients such as vitamin A and D, as well as many fatty acids.

Myth 2: Milk increases the production of mucus in the body.

Milk and dairy products do not increase mucus in the throat and nose and do not worsen cold symptoms. Nasal congestion after milk is a myth that only exists in your head.

Among those who drink milk during a cold, symptoms such as cough and runny nose were no more pronounced than among those who did not drink milk.

Interestingly, only those who believed that milk leads to the formation of mucus spoke about large secretions.

Myth 3: The more milk you drink, the stronger your bones.

Data on the property of milk to strengthen bones is rather contradictory.

For example, a 2015 study showed that middle-aged people who took calcium supplements or received a lot of calcium from their diet suffered fractures at least as often as those who consumed less calcium.

So far, there is insufficient evidence that calcium supplements help prevent fractures. Bone health depends on many other factors: enough vitamin D3, vitamin K2, magnesium, the level of fat in the diet, as well as physical activity of a person.

Walking, running, dancing, as well as balance exercises like yoga also greatly affect the strength of our bones.

Myth 4: Most people are lactose intolerant.

The human body can adapt to better tolerate milk. Even for those who are lactose intolerant, symptoms rarely show up when eating small amounts of dairy products, especially if you eat them with other foods.

As experts explain, each poison or food has its own dose. In the case of lactose or milk, symptoms appear at a certain dose, and this is usually more than a glass.

If you drink milk regularly, your body will get used to digesting lactose, even if you initially had symptoms of intolerance.

If you are still bothered by unpleasant symptoms, talk to your doctor about how you can safely introduce dairy products to avoid stomach discomfort.

Who is entitled to milk for harmfulness?

According to the decree of the Ministry of Labor, milk is issued when working at dangerous and especially dangerous facilities. A list of substances and conditions that define production as dangerous has been published on the ministry's website. It has 973 items and consists of three sections.

Chemical risk factors include exposure to the following substances:

• Metal compounds, such as aluminum, tungsten, iron, potassium, calcium, cobalt, magnesium, copper, mercury;
• Toxic gases such as nitrogen, ammonia, sulfur;
• Non-metals, such as bauxite, boron, bromine, iodine, silicon, selenium, sulfur, phosphorus;
• Aliphatic compounds - gasoline, kerosene, butane, methane;
• Hydrocarbons, oil products;
• Halogen derivatives;
• Alcohols;
• Organic acids - acrylic, acetic;
• Aldehydes;
• aromatic substances;
• Organic oxides and peroxides;
• dyes;
• Synthetic polymers;
• pesticides.

Biological factors are work with microorganisms, drugs with producers and pathogens. And radioactive radiation is a risk factor.

Thus, milk is due to everyone who works with cosmetics, paints, perfumes, in metallurgy and oil production, at a construction site, pharmaceutical plants, furniture factories, etc.

Is it possible to drink milk

Myth 5: Other foods contain more calcium than milk

Many foods contain calcium. In addition to milk and dairy products, calcium is found in green leafy vegetables, nuts, and legumes. And although some of them contain more calcium than milk, not all calcium is absorbed by our body in the same way.

The fact is that many plant foods contain substances such as oxalates and phytic acid that bind to calcium and interfere with its absorption.

Milk, on the other hand, contains vitamin D and lactose, both of which promote calcium absorption.

Myth 6: All dairy products have the same vitamins and minerals.

Milk and yogurt have more nutritional value than cheese and cream.

Cheese occupies a middle position between cream and milk and has more nutrients than cream, but is not as rich in vitamin D as milk.

However, cheese is a good source of calcium and protein, although it is lower in magnesium and vitamin D, which are diluted with fat.

Myth 7: Boiling milk robs it of all its nutrients.

Although raw milk, obtained directly from a cow, needs to be boiled to get rid of harmful bacteria, you can decide whether to boil pasteurized milk from the supermarket.

Even if you do, boiling will not affect the quality of all the nutrients found in milk. Calcium in milk is fairly stable and is not affected much by heating or processing.

When boiled, vitamin C and B vitamins are mainly lost, but their content in milk is not so high.

Myth 8: Milk causes bloating

While this statement is true for people who are lactose intolerant, in general milk does not lead to bloating and gas, although combining with other foods can.

For example, you should not drink milk with fruit, as this creates an acidic mixture that can cause indigestion. You can add cinnamon or turmeric for better absorption of milk protein. If you notice bloating, then perhaps your body does not digest milk well.

Myth 9: You can drink milk as a separate meal.

Although milk is considered a complete and nutritious food, it should not replace your regular meal.

In addition to the substances found in milk, your body needs many vitamins and minerals, such as iron and vitamin C, and more importantly, fiber, which is not found in milk.

Replacing meals with milk can also lead to calorie deficiencies, which slow growth and development in children. Milk is part of a balanced diet, but cannot replace it.

Myth 10: Adults shouldn't drink milk.

There are many conflicting opinions regarding milk.

There are opponents of milk who believe that adults should not drink the milk of other animals, or those who argue that milk changes the acidity of the body and vice versa weakens the bones.

Many nutrition experts feel that milk is being put in a bad light too hard. Humans are some of the most adaptable creatures on the planet, and a lot of research shows that milk does more good than harm.

Regular consumption of milk reduces the risk of cardiovascular disease, diabetes and stroke. In addition, lactic acid products contain bacteria that strengthen the immune system. Therefore, if you love milk, there is no need to give up your favorite product.

Is milk good for adults?

For toddlers and teenagers, milk is one of the staple foods. It is fully digestible, contains all the necessary substances for full development. Active components have a beneficial effect on the body and at a more mature age:

• calcium strengthens bones and teeth;
• immunoglobulins help to cope with infections and colds;
• amino acids support the nervous system, normalize sleep;
• proteins are needed to increase muscle mass.

However, the effect of cow's milk on the body of an adult is not so clear.

Is it good for adult men to drink milk?

The trace elements, vitamins, beta-carotene, folic acid, calcium, zinc and sodium contained in the product improve erectile function in men. The drink must be fresh. The goods enter the stores after heat treatment, which destroys the beneficial enzymes that are present in fresh milk.

In the course of research, scientists have found that the chance of developing testicular and prostate cancer increases with the systematic use of dairy products. The disease is the result of one of two factors:

1. A change in insulin-like growth factor (IGF-1) - a hormone involved in the regulation of the division of normal and abnormal cells under the influence of casein protein. This leads to a number of reactions that negatively affect health, including the condition of the prostate and testicles.
2. Addition of estrogen to animal feed. This allows you to maintain high milk yields for a long time after calving. Once in the male body, female steroid hormones will provoke an increased production of testosterone, which negatively affects the health of men.

The raw product contains estrogens and progesterone, even without their introduction into the animal's body from the outside. This is called calving. After childbirth, the content of hormones gradually decreases.

The abuse of dairy products containing estrogen in men after 30 years of age increases the risk of developing gynecomastia - a benign enlargement of the mammary glands with hypertrophy of the glandular and adipose tissues. The abundance of hormones in the product contributes to early puberty. At an older age, fatty milk is poorly absorbed in the stomach of a man, which is fraught with diarrhea.

Can adult women drink milk?

There are several reasons why women should not drink milk.

With frequent use of the drink, there is a risk of developing cancer of the ovaries, uterus, and mammary glands. The reasons are identical with the development of malignant processes in men - the content of hormones and casein in it.

A number of studies show that milk is harmful to the skin and contributes to the appearance of eczema, rashes, dullness.

The high calorie content of cow's milk leads to the appearance of extra pounds and body fat.

In the absence of contraindications, dairy products are useful for pregnant women. They normalize the work of the gastrointestinal tract, strengthen the immunity of the expectant mother, participate in the formation of muscle tissue, nervous and skeletal systems, maintain a sufficient amount of oxygen for the child.

During the period of breastfeeding, it is not recommended to use cow's milk, and it should not be given to infants. The presence of mucus in the product leads to its accumulation in the respiratory tract, which is manifested by bronchitis, tonsillitis, allergies in a baby and pneumonia in adults.

Most of the world's population is lactose intolerant

The main carbohydrate found in milk and dairy products is lactose. It is a disaccharide consisting of two simple sugars: galactose and glucose.

For the assimilation of this substance, a special enzyme is needed - lactase, which is produced in the human body only during the first few years of life. It is necessary for the assimilation of mother's breast milk and obtaining all the necessary vitamins and macronutrients.

According to scientists from the UK, with age in the majority of the world's population, the production of this enzyme is gradually inhibited and may stop altogether.

Lactose intolerance to a certain extent is typical for 75% of the world's people and is expressed differently in different nationalities. The most unfavorable situation is observed in China and South Africa.

In Russia, lactose intolerance is detected in 11-25% of people (according to various sources).

In the absence of the lactase enzyme in the human intestine (it is synthesized by the duodenum), bacteria begin to ferment galactose on their own, and a complex of gases is released - hydrogen, methane and carbon dioxide, which lead to numerous digestive disorders. These fermentation products, in combination with the carbohydrates themselves, increase the osmotic pressure in the lumen of the digestive tube, causing water and electrolytes to leak through the intestinal wall and develop massive diarrhea followed by dehydration.

Violation of the well-coordinated work of the gastrointestinal system also disrupts the course of all processes of splitting nutrients (other carbohydrates, proteins and fats), reduces the intensity of absorption of vitamins and other biologically active substances. Against the background of pathological processes, depletion of the body develops.

Persons with mild lactose intolerance are allowed to consume certain fermented dairy products (kefir, cottage cheese, yogurt, cheese), as they break down lactose into lactic acid and carbon dioxide.

Thus, up to 70% of the world's population suffer from lactose intolerance, while in Russia this figure is approximately 11-25%. This pathology involves the exclusion from the diet of milk and (in some cases) products of lactic acid fermentation.

What happens if you drink milk every day

Frequent consumption of dairy products brings both benefits and harms. Whether it is harmful to drink a lot of milk is decided by two main factors: the quality of the product used and the personal characteristics of the body. Among the advantages stand out:

• A large amount of calcium strengthens bone tissue and teeth.Frequent milk consumption is associated with a reduced risk of osteoporosis;
• Vitamin D increases the body's resistance to disease and allows better absorption of calcium. According to studies, it stimulates the growth of cells that protect a person from the formation of malignant tumors;
• potassium has strengthening properties in relation to blood vessels and the heart.
• milk is useful for athletes to drink - a large amount of protein is necessary for muscle building, in addition, protein relaxes, calms and positively affects the duration and depth of sleep;
• vitamins - vitamin A, significantly improve the condition of the skin, make it more elastic, elastic and silky;
• a small amount, both baked milk and regular milk, will help the body quickly get rid of harmful substances and heavy metals. The drink is given to employees of enterprises with hazardous production;
• low-fat milk will not cause weight gain, but will help to lose it. This is a natural source of calcium, which helps to quickly lose extra pounds.

You can also meet an individual negative reaction to the regular use of this drink:

• The appearance of acne is a rare reaction that can occur with regular abuse of the drink. Inflammation is caused by the breakdown product of lactose - D-galactose. At the same time, you can replace it with processed dairy products, yogurt or kefir;
• With age, the digestion of a dairy product becomes a difficult task for the body. Lack of lactase, an enzyme that digests lactose, is a common problem. Among its effects are digestive problems, bloating, pain and nausea.

Myth: “Everyone has a milk allergy or lactose intolerance.”

Indeed, according to the US National Library of Medicine, 65 percent of adults develop some degree of lactose intolerance with age (among Asians, this rate approaches 90 percent). "At birth, we all have an enzyme that allows us to digest our mother's milk during infancy, but most of us lose this ability as we get older," explains Steve Taylor, MD, co-director of the Food Allergy Research Program. at the University of Nebraska. Many of our ancestors didn't drink milk as adults, so we didn't evolve to be able to digest milk as adults. If you drank liters of milk as a child, and now you feel an upset stomach a few hours after drinking a glass, ask your doctor to write you a referral for a lactose intolerance test. However, don't rush to throw the last piece of cheese out of the fridge: most people with lactose intolerance can consume dairy products quite comfortably in moderation. Yogurt with live bifidobacteria helps to digest lactose, and the bacteria responsible for the fermentation of cheese break down lactose for better absorption. (Some people find it difficult to consume even small amounts of milk and milk products, but such people are quite rare.)

Indeed, an allergy to milk and products from it is a rather serious disease, accompanied by symptoms from hives and vomiting to anaphylactic shock. However, less than 1 percent of adults suffer from such severe forms of the disease, according to the Center for Food Allergy Research.

The benefits and harms of dairy products

Today, milk, which was considered the healthiest in our cloudless childhood, is accused of being involved in a number of terrible diseases, such as diabetes, obesity and even cancer. True, there are no serious studies that would really prove a direct connection between milk and the aforementioned frightening ailments. More often dairy products are attacked because of their content of growth hormones and antibiotics, which are associated with an increased risk of cancer.

We have been taught since childhood that milk is a powerful source of calcium, which will make our bones strong as steel. However, statistics prove the opposite: a couple of years ago, scientists from Harvard University found that in the United States and some European countries, where milk consumption is higher than normal, osteoporosis is much more common than, for example, in the East, where dairy products are practically not consumed. This, of course, does not negate the high content of calcium in milk, but calcium alone is not enough for bone health.

If we talk about real yogurt made from natural milk and sourdough, then it is really very useful for the body: it improves immunity, rids us of pathogenic microorganisms, normalizes the digestion process, saturates the body with phosphorus and calcium. However, on the shelves of supermarkets, for the most part, there are products that consist entirely of synthetic additives, flavors and preservatives, which greatly reduce the benefits and can be harmful to the body.

This is just a way to disguise the synthetic nature of a given surrogate and make a profit at minimal cost.It is best to make your own yogurt using a yogurt maker, but if you do not have such an opportunity or desire, then choose products with a shelf life of no more than one week.

Milk is good or bad for adult health: conclusions

Both milk and cream can be helpful. And you can drink them according to tolerance. If you digest well, include in the diet.

But if after a milk meal you feel discomfort, you should not force yourself to consume this product, guided by the fact that it allegedly benefits. If it does, it's not for you.

With poor absorption of any product, there can be no benefit from it in principle.

When it comes to milk, it is important to understand:

it is useful only natural - not pasteurized and obtained from free-range cows.

You can’t buy such a product just like that in stores in large cities. The same that is sold contains a very small amount of healing substances. Therefore, there is no reason to poison yourself with what you do not assimilate or assimilate hard.