According to some sources these are the benefits of MILK and DAIRY
They serve as good sources of calcium and vitamin D as well as protein and other essential nutrients. They provide phosphorus, potassium, magnesium, and vitamins A, B12, and riboflavin.
The calcium in milk is easily absorbed and used in the body, which is why milk and milk products are reliable as well as economical sources of calcium. Due to their high protein, vitamin D, and calcium content, dairy foods are a good choice for maintaining strong bones.
A diet rich in fruit, vegetables and low-fat dairy foods, with reduced saturated fat, is as effective as some medications in reducing blood pressure in people with increased blood pressure. It has also been shown to reduce risk of cardiovascular disease and type-2 diabetes.
Cultured dairy products like yogurt contain probiotics which provide a wide array of health benefits. Probiotics in the diet can enhance the good bacteria in the gut, improve health and reduce the risk of certain diseases.
According to other sources these are the dangers of MILK and DAIRY
Milk doesn’t reduce fractures. Contrary to popular belief, eating dairy products has never been shown to reduce fracture risk. In fact, according to the Nurses’ Health Study, dairy may increase risk of fractures by 50 percent.
Less dairy, better bones. Countries with lowest rates of dairy and calcium consumption have the lowest rates of osteoporosis. Calcium isn’t as bone-protective as we thought. Studies of calcium supplementation have shown no benefit in reducing fracture risk. Vitamin D appears to be much more important than calcium in preventing fractures. You can get your calcium from dark green leafy vegetables, sesame tahini, sea vegetables, and sardines or salmon with the bones.
Higher intakes of both calcium and dairy products may increase a man’s risk of prostate cancer by 30 to 50 percent. Plus, dairy consumption increases the body’s level of insulin-like growth factor-1 (IGF-1) — a known cancer promoter.
About 75 percent of the world’s population is genetically unable to properly digest milk and other dairy products — a problem called lactose intolerance.
Milk doesn’t benefit sports performance.
It’s full of saturated fat and is linked to heart disease
Dairy aggravates irritable bowel syndrome
Plus, dairy may contribute to even more health problems, like allergies, sinus problems or chronic constipation.
The first goats were domesticated around 7000 BC in Iran. One of the earliest milking scenes shows a goat being milked on a seal from around 2500 BC. Milk, especially in its soured forms, as cheese or yogurt made a big difference in the life of Neolithic man, providing all-season, high-quality food that sustained him when the growing season was over, when he could no longer collect leaves and berries, and when game was scarce.
Today, the main reason for milk to be controversial is the large amount of artificial additives, in the form of antibiotics and other chemicals, that find their way into our daily milk, via the cow and the food she eats.
Butter is churned from cream. In the old days, this was done by skimming the cream off the top of the milk and hand-churning until it separated. The particles of butter were then washed several times with water, and when it was a solid mass, it was “cut” and salt added. Nowadays butter can be made from either fresh cream or sour or “ripened” cream.
Traditionally, buttermilk was the liquid left in the churn or drawn off as the butter formed. Usually, flecks of butter were left in this liquid, and the whole provided a refreshing drink. Nowadays, buttermilk is normally cultured and then put back into the churn, with butter added, and churned until it takes on the appearance of old-fashioned churned buttermilk.
There are thousands of varieties of cheese from simple fresh cheeses like Ricotta to dessert cheeses like Brie, from heavily cooked cheeses like Swiss to uncooked cheeses like Camembert.
Most cheeses are made from cow’s milk, but some use the milk of other animals. Feta and Roquefort come from sheep’s milk. Others come from goat’s milk and even reindeer milk (Lapland), or buffalo’s milk (Mozzarella or Surati).
Basically, cheese is made by allowing milk to ripen or sour. Then the lumpy curds are separated from the liquid whey by adding a coagulant such as rennet. The curd is then cut, heated, strained, pressed, and aged.
Fermented milk foods were the standard fare of the early Egyptians and Greeks, and cottage cheese, long a popular food in Central Europe, used to be made at home in the cottages of Colonial America.
Cream is that part of the milk which has the highest percentage of butterfat. Whole milk usually has 4% to 5% butterfat, depending on the individual cow and on the breed. Cream has little in the way of essential fatty acids, but it does have a lot of calories, around 430 in half a cup.
The words “ice cream” conjure up a picture of a delicious frozen concoction of cream, milk, eggs, fresh fruit, and sugar. And so it is, if you make it yourself or buy it in a reputable health food store. But the dairy products in ice cream may range from cream and milk to sweetened condensed milk to dried cheese whey. It may also contain cheap thickeners, stabilizers, flavors and other chemicals.
Kefir originated in the Caucasus Mountains and can be made from the milk of a cow, goat, or sheep. Kefir grains cause the lactic acid and alcohol fermentation of milk that results in kefir. They are whitish or yellowish, and can be bought at health food shops.
Koumiss is another fermented milk product, usually made from mare’s milk, which originated in Russia and is still made there today in large quantities. Yeast cultures are added to the milk to start fermentation, and when cow’s milk is used, sugar has to be added as well because cow’s milk does not contain as much lactose as mare’s milk. Koumiss is a milky white liquid, slightly sour and very slightly alcoholic.
Real sour or cultured cream is the result of natural lactic acid fermentation. Sometimes rennet is added to create a thicker body. Sour cream has fewer calories than mayonnaise and is used in the same way.
Whey is the liquid left over when milk has formed curds and is made into cheese. Formerly, this liquid was fed mostly to livestock, but now that methods have been found to dry it, it is being used in different ways. It is often included in ice cream, or added to bread and cakes.
It is known by many different names. In Armenia, it is matzoon, in Egypt leben raib. The Russians, who eat it with black bread, call it varenetz, and in Yugoslavia, where it is sold on street stands as ice cream is sold in other countries, it is known as kisselo mleko.
It has long been associated with long life. The protein in yogurt is partially predigested and the lactic acid has dissolved some of the calcium. Thus the protein and calcium are more easily absorbed during digestion. The bacteria in yogurt can synthesize the entire group of B vitamins in the intestines.
The benefits of yogurt include fighting some infections and aiding the digestion of iron. It is also used as a face mask.
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