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SCIENTIFIC
FACTS ON
MILK
CONSUMPTION
Milk is
an
ideal comprehen-
sive drink
that
has
moderate
calories.
However, milk drinking
should
not be on an
empty stom-
ach as digestion and absorption
are
impaired. Contrary
to
com-
mon belief, milk is
naturally thin
and even has
a
fishy smell; thick
milk may have additives to
give
it
the
"body".
As natural
milk
con-
tains many bacteria, processing,
e.9.,
pasteurization,
is
mandatory. Warming should
be
done indirectly over
hot
water
as
direct boiling destroys nutritional
values. For kids, nutritional value
of
milk powder is
slightly
lower
than
fresh milk;
reconstitution
should
be made with
water
of
40o
to
50o
C;
all
kids
above
1
year
old
require supplemental
diet.
Elderly
people
tolerate
soybean
milk
better;
it
has
half the
calcium
but
no
cholesterol
nor lactose and
less saturated
fatty acids.
Lac-
tose
(the sugar
of
milk) intoter-
ance induces prompt diarrhea
-
best managed by gradual step-
ping
up
drinking
or
else
use fer-
mented (sour)
or
low-lactose
milk. Never mix
milk
with acidic
food or drinks as curding
would
occur. Calcium in milk also com-
bines
with
oxalic acid of spinach
to
form
the
insoluble calcium
ox-
alate -
the
calcium
is
no longer
absorbable
and thus
wasted.
Milk
is the best night-cap as
it
pro-
motes good sleep.
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49
