Drink milk mistakes

China's traditional Chinese medicine to

        Milk is strong, the better: some people think, milk, the more concentrated, the body get the more nutrition, that is not scientific. The so-called too thick milk, it is to point to in the milk add milk powder less water, make the milk concentration beyond the proportion of the normal standard. Also some people that fresh milk is too weak, then add in the milk powder. And if it is baby often eat too thick milk, can cause diarrhea, constipation, loss of appetite, and even food refusal, still can cause acute hemorrhagic small enteritis.

        Sugar the more the better: no sugar the milk bad digestion, is many people's "consensus". Sugar is to increase the carbohydrate their supply of quantity of heat, but must be quantitative, general is every 100 ml of milk and 5 ~ 8 g sugar. Add milk what sugar good? Had better be sugar. Sucrose into the digestive tract were digestive juice decomposition, into glucose be absorbed by human body. Glucose sweetness is low, with much and easy to exceed the prescribed scope.

        Milk and chocolate: liquid milk and chocolate makes in the milk calcium and chocolate of oxalic acid produce chemical reaction, generation "calcium oxalate". So, it has the nutrition value of calcium, become the harmful substance, leading to lack calcium, diarrhea, young children's developmental delay, hair dry, easy to fracture and increase the incidence of urinary calculus, etc.

        With yogurt feeding baby: some parents commonly used yogurt feeding the baby. However, the sour milk of lactic acid bacteria generation of antibiotic, although can inhibit the growth of many pathogenic bacteria, but also destroy the beneficial to human body normal flora growth conditions, but also will affect the normal digestive functions, especially with gastroenteritis infant and premature, if feeding them yogurt, may cause vomiting and gangrenous enteritis.

        In the milk add orange juice or lemon juice, orange juice, and lemon all belong to high acidity fruit, acidity and meet in the milk protein, can make the protein denaturation, thus reduce the protein nutritive value.

        In the milk add rice water, rice porridge: some people think, such doing can make nutrition complementary. Actually this kind of practice is not scientific. Milk contains vitamin A, and rice soup and rice porridge mainly starch is given priority to, they contain fat oxidase, will destroy vitamin A.

        Milk must be boiling: usually, milk sterilization temperature request is not high, 70 ℃ in 3 minutes, 60 ℃ in 6 minutes. If boil, temperature up to 100 ℃, the lactose in milk will appear coking phenomenon, and caramel can cause cancer. Secondly, after boiling in the milk calcium can appear phosphoric acid precipitation phenomenon, so as to reduce milk nutritional value.

        In condensed milk instead of milk: some people suffer "all enrichment is essence" influence, and the condensed milk instead of milk. To do so is obviously wrong. Condensed milk too sweet, must add 5 ~ 8 times of water to dilute. But when sweet meet the requirements, often the concentration of protein and fat than fresh milk fallen by half. If in condensed milk to add water, and the concentration of protein and fat close to that of fresh milk, then the content of sugar and on the high side. (global)