Milk is an indispensable food in people's lives. It is of good quality and low price, simple to eat, but if "boiled and drink", some "taken for granted" mistakes will be made, greatly reducing the nutritional value of milk.
The more sugar, the better. Many parents "consensus" is that milk without sugar is not easy to digest. Sugar is added to increase the heat supplied by carbohydrates, but it must be quantified, generally 5-8 grams of sugar per 100 ml of milk. If too much sugar is added, it will be detrimental to the growth and development of infants and young children. Too much sugar entering the infant's body will retain water in the body, making the muscles and subcutaneous tissue soft and powerless. Such infants look fat, but their body resistance is very poor. In medicine, this is called the "paste type" physique. Excessive sugar stored in the body will also become a risk factor for some diseases, such as tooth decay, arteriosclerosis, etc.
What kind of sugar should be added to milk? The best is sucrose. Sucrose enters the digestive tract and is decomposed by digestive juices, turning into glucose absorbed by the human body. Some parents specifically buy glucose for their children, which is completely unnecessary. Glucose has low sweetness, and using too much easily exceeds the specified range, and children may refuse to eat because it is not sweet enough.
There is also the issue of when to add sugar. Some parents mix sugar with milk and heat them together, so that lysine in milk will react with sugar at high temperatures (80°C-100°C), generating harmful substances such as glycolysine. This substance will not only not be absorbed by the human body, but also harm health, especially more harmful to children. Therefore, the boiled milk should be cooled to warm (40°C-50°C) before dissolving the sugar in the milk.
The thicker the milk, the better. Some parents think that the thicker the milk, the more nutrition the child gets, which is unscientific.
So-called concentrated milk refers to adding more milk powder and less water to milk, making the concentration of milk exceed the normal proportion standard. There are also parents who fear that fresh milk is too light, so they add milk powder. In fact, the thickness of milk that infants and young children drink should be proportional to the child's age, and its concentration should gradually increase according to the month. Even for newborns within one month, the proportion of water added to milk should be gradually reduced according to the digestion situation. If infants and young children often eat concentrated milk, it will cause diarrhea, constipation, loss of appetite, or even refusal to eat. Over time, weight will not increase, and acute hemorrhagic enteritis may occur. This is because the internal organs of infants and young children are delicate and cannot withstand heavy burdens and pressure. If the milk powder is too thick, or milk powder is added to fresh milk, the concentration of nutrients will increase, exceeding the limit of gastrointestinal digestion and absorption in infants and young children. Not only can't it be digested, but it may also damage the digestive organs. Therefore, if milk is used to feed infants and young children, the amount of water added should be determined according to the quality of the milk and the age of the child.
Taking medicine with milk achieves two goals. Some people think that taking medicine with nutritious things must be beneficial, which is extremely wrong. Milk can significantly affect the speed of drug absorption in the human body, making the concentration of drugs in the blood obviously lower than those who do not take medicine with milk within the same time. Taking medicine with milk also easily forms a covering film on the surface of the drug, causing calcium and magnesium minerals in milk to chemically react with the drug, generating non-water-soluble substances. This not only reduces the efficacy of the drug, but may also harm the body. Therefore, it is best not to drink milk within 1-2 hours before and after taking medicine.
Milk with chocolate. Some parents think that since milk is a high-protein food and chocolate is an energy food, eating both at the same time must be very beneficial. This is not true. Liquid milk plus chocolate will cause the calcium in milk to chemically react with oxalic acid in chocolate, generating "calcium oxalate". Thus, calcium, which originally has nutritional value, becomes a harmful substance to the body, leading to calcium deficiency, diarrhea, delayed development in teenagers and children, dry hair, easy fractures, and increased incidence of urinary calculi.
Feeding infants with yogurt. Yogurt is a healthy beverage that aids digestion, and some parents often use yogurt to feed infants. However, the antibiotics generated by lactic acid bacteria in yogurt not only inhibit the growth of many pathogenic bacteria, but also destroy the growth conditions of beneficial normal bacteria in the body, affecting normal digestive function. Especially for infants with gastroenteritis and premature babies, feeding them yogurt may cause vomiting and gangrenous enteritis.
Adding orange juice or lemon juice to milk to enhance flavor. To make children love drinking milk, adding some orange juice or lemon juice to milk seems like a good idea. In fact, orange juice and lemon juice belong to high fruit acid fruits, and fruit acid encounters protein in milk, causing protein denaturation, thereby reducing the nutritional value of protein.
Replacing milk with condensed milk. Condensed milk is a milk product, made by evaporating fresh milk to 2/5 of its original volume, then adding 40% sucrose and canned. Some people influenced by "all concentration is essence" replace milk with condensed milk for children. This is obviously wrong. Condensed milk is too sweet, and must be diluted with 5-8 times water. But when the sweetness meets the requirement, the concentration of protein and fat is often halved compared to fresh milk. If fed to infants and young children, it cannot meet their growth and development needs, causing no weight gain, pale complexion, and susceptibility to illness. If water is added to condensed milk to make the concentration of protein and fat close to fresh milk, then the sugar content will be too high. Feeding children with such "milk" can easily cause diarrhea in children. Moreover, if children get used to overly sweet taste, it will bring difficulties to adding complementary foods later.
Adding rice soup or porridge to milk. Some parents believe that doing so can complement nutrition. In fact, this practice is very unscientific. Milk contains vitamin A, while rice soup and porridge are mainly starch-based. They contain lipoxidase, which destroys vitamin A. Children, especially infants, if they lack sufficient vitamin A, will develop slowly and be weak and prone to illness. Therefore, even if it is for supplementing nutrition, the two should be eaten separately.
Milk must be boiled. Usually, the disinfection temperature requirement for milk is not high, 3 minutes at 70°C, or 6 minutes at 60°C is enough. If boiled, the temperature reaches 100°C, lactose in milk will undergo caramelization, and caramel can induce cancer. Secondly, after boiling, calcium in milk will form phosphate precipitation, thus reducing the nutritional value of milk.
Placing bottled milk in the sun to increase vitamin D. Some parents learned from advertisements: calcium supplementation also requires vitamin D supplementation, and getting more sun exposure is a good way to obtain vitamin D, so they put bottled milk in the sun accordingly. In fact, this is counterproductive. Milk may get some vitamin D, but it loses vitamin B1, vitamin B2, and vitamin C. Because these three major nutrients break down in the sunlight, resulting in partial or complete loss; and, in the sunlight, lactose ferments, causing milk to spoil.
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