ON THE RIGHTS OF ADVERTISING in one glass of thisphenomenal product that nature itself has created,. This is as much as is contained in 7 sardines (together with the bones), 2.5 cups of raw broccoli, 3 cups of peanuts or 4 cups of black beans. Yours sincerelySincerely yoursdrink with much more eagerness than eat all of the above. And if we are talking about an infant, then milk a priori becomes the only useful product. In addition to calcium, milk contains such valuable elements as: phosphorus, which participates in the construction of brain cells and promotes the harmonious work of the nervous system; B vitamins that help fight stress and relieve fatigue; Vitamin A, essential for vision and skin health. All these vitamins and trace elements are found only in natural milk. But do not start a cow? The inscriptions on the labels, we have long ceased to believe. It is difficult to convince yourself of the beneficial properties of milk, which does not sour for more than a month. Unfortunately, when buying milk, many people do not pay attention to the process of its preparation and do not represent the difference between pasteurization and sterilization, but it’s in vain. Scientists easily explain the fact of the “milk longevity” of sterilized milk. In the process of sterilization, which is used by manufacturers much more often, milk is brought to a temperature above 100 degrees with a temporary exposure and cooled. With this treatment, all microorganisms are killed - both harmful and useful, there is a breakdown of vitamins, fats and proteins pass into other forms. Milk becomes "dead." That is why a product processed in this way has a shelf life of up to 6 months. Pasteurized milk is considered more beneficial. During pasteurization, it is heated to 60 degrees, which allows you to save not only vitamins, but also most of the beneficial microorganisms. If the package says “reconstituted milk”, it means that using special technologies, milk powder was reconstituted with water. When it says “normalized milk”, this means that its mass fraction of fat was regulated. Normal natural fat content of cow's milk is 3.4 - 6%, it depends on what the cow eats, what is its condition, on the season and other factors. In the production of low-fat milk (1.5–2.5%) it is not diluted with water, as many consumers think, but they take away the excess fat fraction using separators. At the same time, milk practically does not lose its biological value, the amount of mineral salts and vitamins in it remains the same as in non-normalized milk. - rightly you will notice.

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