Seven Mistakes in Milk Weight Loss Did You Know
Milk diet error 1: The more sugar the better
Unsweetened milk is not well digested, and it is the consensus of many people. Sugar is used to increase the calories provided by carbohydrates, but it must be quantified, typically adding 5-8 grams of sugar per 100 ml of milk. If you add too much sugar there are disadvantages. Excessive sugar enters the body, leaving water in the body and weakening the muscles and subcutaneous tissue. What is good for sugar in milk? The best is sucrose. After sucrose enters the digestive tract and is digested by digestive fluids, it becomes glucose that is absorbed by the body.
There is also a question of when to add sugar. Some people are accustomed to heating sugar and milk together, so that lysine in milk reacts with sugar at high temperatures (80°C to 100°C) to produce the harmful substance glycosyl-lysine. This kind of material will not only not be absorbed by the body, but it will also endanger health, especially for children. Therefore, the boiled milk should be first dried to warm (40 °C -50 °C), then sugar into the milk to dissolve.
Error in Milk Diet II: The thicker the milk, the better
Some people think that the more nutrition the milk gets, the more nutrition it has. This is unscientific.
The so-called over-concentrated milk refers to adding more milk and less water in the milk, so that the concentration of milk exceeds the normal ratio standard. Some people fear that the fresh milk is too light and add milk powder to it. In fact, if you often eat thick milk, it can cause diarrhea, constipation, loss of appetite, or even anti-feeding, over time, can cause acute hemorrhagic enteritis.
Milk Mistakes Mistake Three: Milk Takes Two Drugs
Some people think that it would be good to use nutritious drugs to deliver drugs. In fact, this is extremely wrong. Milk can significantly affect the body's absorption rate of drugs, so that the concentration of drugs in the blood is significantly lower than non-milk medication in the same time. The use of milk to take medicine is also easy to show that the drug forms a cover film, so that calcium and magnesium and other mineral ions in the milk chemically react with the drug, resulting in non-water soluble substances, which not only reduces the efficacy, but also may cause harm to the body. Therefore, it is best not to drink milk within 1-2 hours before and after taking the medicine.
Milk Mistake 4: Milk and Chocolate
Some people think that since milk is a high-protein food, chocolate is also an energy food, and both of them will have great benefits at the same time. But in fact, it's not. Liquid milk plus chocolate causes the calcium in the milk to react chemically with the oxalic acid in the chocolate, producing "calcium oxalate." As a result, calcium, which originally had nutritional value, became a substance harmful to the human body, resulting in calcium deficiency, diarrhea, delayed development of young children, dry hair, easy fractures, and increased incidence of urinary tract stones.
Milk Error 5: add orange juice or lemon juice to add flavor to milk
In order to taste better, adding a little orange or lemon juice to milk looks like a good idea. However, in fact, orange juice and lemon are both high fruit acid fruits, while fruit acids encounter proteins in milk, which will denature proteins, thereby reducing the nutritional value of proteins.
Milk Weight Loss Error 6: Replace Milk with Condensed Milk
Condensed milk is a kind of milk product that is made by evaporating fresh milk to 2/5 of its original capacity, and then adding 40% of sucrose to canning. Someone who is affected by “everything concentrated is the essence†uses condensed milk instead of milk. It is obviously wrong to do so. Condensed milk is too sweet and must be diluted with 5-8 times of water. However, when the sweetness meets the requirements, the concentration of protein and fat is often reduced by half compared with fresh milk.
Milk Diet Error 7: Milk must boil
In general, the temperature requirement for milk disinfection is not high. It takes 3 minutes at 70°C and 6 minutes at 60°C. If boiled, the temperature reaches 100 °C, and the lactose in the milk will appear coking, and caramel can induce cancer. Second, calcium in milk after boiled will cause phosphoric acid precipitation, which reduces the nutritional value of milk.
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