Kinds of Milk

There are variety milk usually drunk now, they are:

1. Whole Milk, which is so creamy texture, with 3.5%milk-fat. Babies drink these whole milk after they stop drinking mother's milk because it's fatty acids is important to the developmen of the br
2. 2 % Low fat milk, with lesser milkfat then wholemilk which is contain of 10 grams of protein per cup and fortified with skim milk.Lesser milkfat then wholemilk
3. 1 % low fat milk which contain lesser than 2% low fat milk. This is the best milk for people on diet for this product is rich in vitamin and minerals and also fortified with skim milk.
4. Skim Milk/ Non-fat milk with as much possible fat is removed, contain 45% less calories than whole milk but has as much nutrients as whole milk.
5. Buttermilk is made from nonfat/ lowfat milk and very popular in cooking.
6. Chocolate Milk is made from low fat/ non-fat milk and added with cocoa and sweeteners.
7. Achidopilus Milk, which is easier to digest for some people because it is added a live bacterial culture ti the milk after pasteurization.
8. Lactose reduce milk is suitable for peoplewho are diagnose as lactose-intolerand
9. Ultra Heated Treated Milk with no nutrients loss despite the process and extra long shelf as it goes through a rapid heating and cooling process.
10. Ultrafiltration Milk is enriched in protein and calcium.
11. Condensed Milk is an evaporated milk product containing sugar because sugar preserves the milk.
12. Powdered milk is homogenised and heat treated also fortified with Vitamins A and D.
13. Organic milk contains same amount of calcium and Vitamin D. These milk also comes from cows that are fed by organically grown crops that's way it is more expensive.
14. Goat's Milk, has the similar fat, protein, and carbohydrate as regular cow's milk has the lesser folic acids, low in Vitamin B12 and not fortified with Vitamin D.
15. Evaporated Milk is unsweetened condensed milk but high in source of calcium.

There's a way to have the goodness of milk without the saturated fat. A Californian dairy company, SunMilk, has patented a technology that replaces the bad saturated fat with good monounsaturated fats, making their milk truly heart-healthy. By using milk from cows that have never been treated with bovine growth hormone (rBGH), SunMilk addresses parents' common demand for hormone-free dairy products. What's even better is that the saturated fat removal process leaves SunMilk with more protein and Calcium than conventional milk.

Calcium and weight management

Several studies, primarily observational in nature, have linked higher calcium intakes to lower body weights or less weights gain over time. Two explanations have been proposed for how calcium concentrtions infat cells by lowering the production of two hormones (parathyroid hormone and an active form of vitamin D), which in turn increases fat breakdown in these cells and discourages its accumulation. IN addition, calcium from food or supplements may bind to small amounts of dietary fat in the digestive tract and prevent its absorption, carrying the fat (and the calories it would otherwise provide) out in the feces.
Dairy products in particular may contain additional components that have even greater effects on body weight than their calcium content alone would suggest. Three small, recently published clinical trials show that calsium-rich dairy products may help obese individuals following reduced-calorie diets to lose some excess weight and fat. In one trial, 32 obese adults were randomized to one of three groups: eating a standard diet providing 400-500 mg calcium, eating a standard diet supplementes with 800 mg calcium, and eating a diet with 3 servings/ day of dairt products to provide 1200-1300 mg calcium. The subjects ate 500 fewer calories a day over the 24 weeks of the study. All lost eright and body fat, but those taking calcium supplements lost significantly more than subjects eating the unsupplemented standard diet, and those on the high-dairy diet lost by fat the most. Dairy products also favorably affected a weight-maintenance program for 24 weeks. Subjects who ate 3 servings/day of dairy products, which increased calcium intakes to 1200 mg/day, lost significantly more fat (both total body and abdominal) and preserved lean body mass a compared to those who consumed less than one daily serving of these food and 500 mg/ day total calcium.
Despite the hopeful results of these studies, other recent clinical trials make it clear that the involvement of calcium and dairy products in weight regulation and body composition is compled, inconsistent, and not well unserstood. For example, one study in young women of normal body weight found that higher intakes of dairy products had no effect on weight or fat mass over the course of one year. Another study in which 100 overweight and obese pre- and post-menopausal women on reduced-calorie diets received either 1000 mg/ day calcium or a placebo for 25 weeks no significant differences in weight or fat loss between the groups. Similar results were obtain in a study of 1471 postmenopausal women (somewhat overweight on average) who were randomly assigned to take 1000 mg/ day calcium or a placebo for 30 months, though there was a trend toward greater weight loss in those who took the calcium supplement and whose calcium intakes from food averaged less than 600 mg/ day. Clearly, larger clinical trials are needed to better assess the effects of calcium and dairy products on body weight, composition, and fat distribution.

Does milk give you Tummie aches??

If yeah, you are probably one of the 75% of people in the world who are lactose-intolerant, and unable to digest milk. But don't worry! You may try taking a digestive supplement containing lactase befor consuming dairy, or consuming cultured dairy products like yogurt instead of regular milk. Often, lactose intolerant induviduals can handle small amounts of milk or cheese without getting sick. Try just eating one slice of pizza instead of the whole pie next time.

Skim milk is whole milk from dairy cows that has most or all of it’s fat removed.

Traditionally, this was done by letting milk settle, and then “skimming” the fat off the top of the milk. What is left is the protein-rich, low-fat liquid below the layer of fat. In modern milk processing, the de-fatting process is done with centrifuges (basically the milk is spun around inside a big stainless steel tank and the fat is separated and drained off.)

Skim milk (also labeled as “fat-free milk” or “non-fat” milk) generally has less than 0.5 percent milk fat. Low-fat, semi-skimmed milk or “1% milk” has between 1 and 2 percent fat. For comparisons sake, whole cows milk has around 3.5 percent fat, or 7.9 grams of fat (4.6 grams of which are the “bad” saturated type of fat) in a 1 cup (16 oz) serving. In terms of calories, whole milk weighs in at 147 calories, in comparison to the 91 calories in skim milk.

Clearly choosing skim milk over whole or even 2% milk makes the most sense from a fat and calorie perspective.

Regular milk consumption reduces the risk of stroke and ischemic of hearth disease events, according to a result of a representative population cohort study published in the may issue of the jounal of Epidemiology and Community health.
Concern about an adverse effect of milk consumption on vascular disease risk has been raised by two findings. Firstly the drinking of milk raises cholesterol level. secondly, ecological studies show a positive relation between the average per capita milk production in a number of countries and hearth disease mortality in the same countries.
The Caerphilly cohort is a representative population sample of men in south walesage 45 to 59 years when first seen in 1979-1983. A representative 3:10 subsample of the men in the cohort was asked to weigh and record their food intake for seven days. of those approached, 665 men (87%) returned satisfactory seven-day diet diaries, from which total milk consumption was determined. During the following 20 years, the investigator collected detail of all deaths, ischemic stroke, and vascular events diagnosted by standard criteria.
Compared with patient with lower intake milk, the men whose milk consumption was the median or higher(a pint or more) had adjusted relative odds of 0.52%(95% convidence Interval (CI), 0.27-0.99) for an ischemic stroke and a 0.88%(95%CI, 0.56-1.40) for an ischemic hearth disease event. Both group has similar rates of death from all causes.
These result give convincing evidence of an increased risk of vascular disease from molk drinking. The subject who drank more thab the median amount of milk drinking had a reduced risk of an ischaemic stroke, and possinly a reduced risk of an ischaemic heart disease event. These conclusions are in agreement with the results of a previously reported overview of 10 large, long term cohort studies based on food frequency intake records.

Everybody like milk. But not everbody drink it. Even the medical research has shown that there is a possible link between low-fat milk consumption and the reduced risk of arterial hypertension, coronary hearth disease, colorectal canser and obesity. overweight individuals drink who milk may benefit from decreased risk of insulin resistance and type 2 diabetes. One study has also shown that women desiring to hava a child, those who cunsume full fat dairyproduct may actually slightly increase their fertility, while those consuming lowfat dairy products may slightly reduce their fertility due to interference with ovulation. Milk is conjugate linoelic acid, a fatty acid that inhibits severaltypes of cancerin mice. CLA which is present in milk from grass-fed cows,has been shown to killed human skin cancer, colorectal cancer and breast cancer and may help lowercholesterol and prevent artherosclerosis.
Holy book have also mention milk; the biblecontains references to the land of milk and honey. in the Quran there is a request to wonder on milk as follow: "and surely in the livestock there is a lessons for you, we give you to drink of that which is in their belliesfrom the mids of digested food and blood pure milk for palatable and the drinkers.

Do you know that research indicates drinking 1 glass of milk each day will likely help you to lower your risk of colon cancer? This was the overall result reported from 10 lagre studies: people who drank more than 1 glass (8 onces) of milk each day, were 15% less likely to develop colon cancer than people who drank less than 2 glasses each week.
Milk is an opaque white liquid produces by the mamary glands of female mammals (including monotremes). It provides the primary source of nutrition for newborn mammals befor they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many disease in the baby. The exact components of raw milk varies by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic. Clinical efficacy of milk thistle is not clearly establish. Interpretation of the evidence is hampered by poor study methods and/ or poor quality of reporting in publications. Problems in study design include heterogenety in etiology and extend of liver disease, small sample sizes, and variation in formulation, dosing, and duration of milk thistle therapy. Possible benefit has been shown most frequenlty, but not consistently, for improvement in aminotransferases and liver function tests are overwhelming the most common outcome measure studied. Survival and other clinical outcome measures have been studied least often, with both positive and negative findings. Available evidence is not sufficient to suggest wether milk thistle may be more effective for some liver diseases than others or if effectiveness might be related to duration of therapy or chronicity and severity of liver disease. Regarding adverse effects, little evidence is available regarding causality, but available evidence does suggest that milk thistle is associated with few, and generally minor, adverse effects.