Milk is produced solely by the
Milk is produced solely by the mammary glands of mammals like humans. It is only during the Neolithic Revolution, the period when numerous human cultures adapted agriculture, domestication and settlement to support ballooning population, that milk was regularly consumed from other animals like cattle and goats.
The demand for this white liquid multiplied a lot as it became held a required day-to-day product. It was in 1870s that milk started became package in glass and in 1863 the method of killing harmful microorganisms in milk called “pasteurization” was developed. Scientific studies that proved in nutritional benefits coupled with extensive marketing made it one of the most consumed liquids in the world.
* Milk is an excellent source of calcium, the main component of bones and teeth. Consumption of this liquid is vital for growing children in order to attain their maximum growth potential with strong bones. Adults still need to get their daily dose of calcium to prevent osteoporosis, which is a disease that causes the bones to become. This mineral is also needed for strong teeth and for muscular activity. Along with calcium, milk also has magnesium and phosphorus.
* Vitamin D is improves the absorption of calcium and other nutrients in the intestines. It is also required to for pregnant women to prevent gestational hypertension and pre-eclampsia.
* Every 100 grams of cow’s milk contains 3.22 grams of protein. Proteins are biological molecules with an extremely important role in metabolism, cell signaling and ligand binding. These are also needed to synthesize collagen, elastin, keratin and cartilage, and for muscle contraction.
* A water-soluble essential nutrient called choline is also present in milk. It is advised for pregnant women to get an adequate daily intake of choline to prevent neural tube defects and cognitive impairment of the child. A study also associates higher dietary intake of choline to decreased levels of inflammatory markers.
* Milk contains thiamine (vitamin B1), cobalamin (vitamin B12) and riboflavin (vitamin B2) all of these contribute to cardiovascular and nervous system. These are also necessary for DNA synthesis and amino acid metabolism.
Lactose intolerance refers to the inability to break down lactose, disaccharide that is present in milk. The intestinal villi produce a particular enzyme called lactase which is designed to cleave lactose into galactose and glucose, subunits that can be absorbed by the intestines. Lactose intolerance occurs in varying degrees but their symptoms are the same. Some of these are boating, cramps, diarrhea and vomiting. This can be managed by staying away from lactose-containing products and lactase supplementation. It is important to understand that lactose intolerance and milk allergy are two different conditions. With the former as a natural process that cannot be prevented or reversed.
Possible Adverse Effects
Some research works suggest that milk consumption may trigger an immunologically-mediated harmful reaction called milk allergy which is rarely fatal. A recent assessment also showed that increased milk consumption increases risk of Parkinson’s disease and prostate cancer. A study also linked milk to the exacerbation of Crohn’s disease and Behcet’s disease.