Milk will help preserve beauty and health.

With the onset of cold weather a person can experience weakness, a bad mood, an unhealthy complexion appears. It may be due to a lack of important vitamins and trace elements, a weakening of the defenses of the body, colds, etc. Of course, you can replenish the vitamin supply in the body with the help of special vitamin preparations, or you can use ordinary milk. Just 2 cups a day will help the body stay strong and healthy.

However, milk is not the same, it differs in origin, in heat treatment, in composition. We are accustomed to using milk of animal origin - cow, goat (in some countries milk is drunk mare).

Cow's milk is in first place in terms of utility. One glass of milk contains 30% of the necessary daily dose of calcium, 11% of potassium, 24% of vitamin. And the goat in its composition is very close to the cow, but it has a specific smell and sweetish taste.

Among milk of vegetable origin, soy milk has a greater utility (comparable to cow's). But there is one significant disadvantage - milk can be made from modified soy.

Now there are special types of dairy products: organic, which do not contain growth hormones, pesticides, antibiotics, etc. But such milk costs several times more than ordinary milk. Also there is skimmed milk, which, according to taste, smell and color, almost does not differ from ordinary types.

Milk without lactose (without milk sugar) - another modern kind of milk, which was developed specifically for people with lactose intolerance. Approximately 80% of the daily dose of calcium can be obtained by consuming milk and dairy products.

Proper heat treatment does not destroy the nutritional properties of milk. Milk is prone to spoilage due to bacteria, which in large quantities cause oxidation of the product. If you destroy such bacteria, the shelf life of the milk will be longer.

Fresh milk (fresh, not subjected to temperature treatment) contains the maximum amount of microelements, proteins, vitamins. But such milk is useful to drink not later than three hours after milking, otherwise harmful microorganisms start to multiply in it. If after milking has already passed several hours, the milk must be boiled, while harmful bacteria and part of the nutrients are killed.

In factories with pasteurization or ultra-pasteurization, special harmful treatments are destroyed by harmful bacteria, while preserving the maximum of useful microelements and vitamins. At the same time, the taste and external properties of milk are preserved.

Milk past high-temperature treatment, in contrast to pasteurized, will be stored 3 to 4 months, but lose some of the vitamins. Such milk is good for making home-made yoghurts, from which you can also prepare an excellent nourishing face mask.

The most popular way of processing milk is sterilization. Milk is stored for up to 6 months, but at the same time 50% of useful vitamins and microelements are lost.

An adult needs about 400 ml of milk a day to maintain health. Milk contains three important amino acids that our body does not produce on its own, but can only receive with food:

• Methionine is involved in fat metabolism, with a shortage there is a risk of obesity.
• lysine maintains the level of hemoglobin, regulates the hematopoietic system
• tryptophan is needed for the synthesis of serotonin and other important substances, with a shortage of metabolism is disrupted.

Milk contains potassium, sodium, iron, magnesium, calcium, hydrochloric, citric, phosphoric acids, copper, manganese, zinc, iodine, boron, etc. In total, milk contains about 30 vitamins, the most important A, B1, B2, lack which leads to a violation of the functions of certain systems and organs.

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